INGREDIENTS:

3 tablespoons light brown sugar

1 tablespoon honey

2 tablespoons butter

1/4 cup Dijon mustard

2 tablespoons soy sauce

2 tablespoons olive oil

1 tablespoon finely grated ginger

Vegetable oil

Salt and freshly ground black pepper

8 salmon fillets, 6 ounces each

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PREPARATION:

1. On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.

2. Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.

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INGREDIENTS

• 2 skinless tilefish or other sturdy, thick white fish fillets (about 7 to 8 ounces each), skins removed

•  Kosher salt, to taste

•  Black pepper, to taste

• 2 ½ tablespoons unsalted butter

• 3 green garlic shoots or scallions, thinly sliced

• 1 ½ tablespoons finely chopped chives, mint, lovage and/or sorrel

• 1 tablespoon minced lemon thyme or regular leaves

• 2 teaspoons finely chopped tarragon, basil or marjoram

•  Juice of 1/2 lemon

PREPARATION

1. Remove any remaining pin bones in the fish, pat dry, and season both sides with salt and pepper.

2. In a large sauté pan over medium heat, melt butter. Once butter has begun to foam, lay fish in pan. Add green garlic or scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward you; using a spoon, ladle green garlic butter over fish. Continue basting fish for 2 to 3 minutes.

3. Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.

4. Uncover pan, add herbs and continue basting fish with butter until it is just cooked through, another minute or two longer.

5. Transfer fish to a serving platter or individual plates, pour pan sauce over the top, and pour lemon juice over everything. Season with more salt and black pepper if needed. Serve immediately.

INGREDIENTS

• 1 1/2 cups fresh orange juice

• 3 tablespoons light brown sugar

• 2 tablespoons soy sauce

• 2 tablespoons finely grated orange zest

• 1/4 cup extra-virgin olive oil

• 2 pounds large shrimp, shelled and deveined

• Kosher salt

• Freshly ground pepper

• Chopped parsley, for garnish

• Steamed rice, for serving

PREPARATION

1. In a saucepan, bring the orange juice, sugar and soy sauce to a boil. Simmer over moderately high heat until reduced to 1/2 cup, about 20 minutes. Stir in the zest.

2. In a large skillet, heat 2 tablespoons of the oil. Season the shrimp with salt and pepper. Cook half of the shrimp over moderate heat, turning once, until white throughout, 3 to 4 minutes. Transfer the shrimp to a plate. Repeat with the remaining olive oil and shrimp. Return all of the shrimp to the skillet, add the orange glaze, season with salt and pepper and toss to coat.

3. Transfer the shrimp to a platter, garnish with parsley and serve with rice.

Credit: http://www.foodandwine.com/recipes - Crontributed by Todd Porter and Dian Cu, February 2014 Image © Christina Holmes

INGREDIENTS

• 1 pound large Florida shrimp, peeled and deveined

• 20 Florida middleneck clams, cleaned

• 2 Florida tomatoes, diced small

• 2 Florida bell peppers, seeded and chopped (your favorite color)

• 1 pound smoked sausage, sliced

• 1 medium onion, chopped

• 1 tablespoon olive oil

• ¼ stick butter

• 4 cloves garlic, chopped fine

• 1 tablespoon seasoning blend (blackened, seafood or your favorite)

• ¼ cup fresh parsley, chopped

• 1 package yellow or Spanish rice

• Sea salt and fresh ground pepper, to taste

PREPARATION

1. Prepare rice mix as directed on package.

2. Preheat a large sauté pan over medium-high heat and add the olive oil.

3. Add onion, peppers, garlic and sausage.

4. Cook ingredients until slightly caramelized, about 4 minutes.

5. Add shrimp, clams and seasoning blend.

6. Stir ingredients and cover.

7. Cook ingredients until shrimp are almost cooked throughout and clams have started to open, about 4 minutes.

8. Add diced tomatoes and butter.

9. Stir ingredients to combine.

10. Taste and adjust seasoning with salt and pepper. Serve over cooked rice.

11. Garnish with chopped parsley. 

INGREDIENTS

• 6 tablespoons unsalted butter, softened

• 2 tablespoons chopped basil

• 2 teaspoons drained capers, chopped

• 1 tablespoon plus 1 teaspoon fresh lemon juice

• Salt and freshly ground pepper

• 1 tablespoon extra-virgin olive oil

• Four 8-ounce swordfish steaks, cut 1 inch thick

• Arugula and Endive Salad with Pine Nuts and Parmesan, for serving

HOW TO MAKE THIS RECIPE

1. Light a grill. In a small bowl, blend the butter with the basil, capers and 1 teaspoon of the lemon juice. Season with salt and pepper, and refrigerate.

2. In a large, shallow dish, mix the olive oil with the remaining 1 tablespoon of lemon juice. Season the swordfish with salt and pepper and turn the fish in the olive oil mixture. Refrigerate for 15 minutes.

3. Grill the swordfish steaks over a hot fire until nicely charred on the outside and just cooked within, about 4 minutes per side. Transfer the steaks to plates, top each with a dollop of basil-caper butter and serve right away, with the Arugula and Endive Salad with Pine Nuts and Parmesan.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4
Serving Size: 6 ounces
Calories per serving: ~
Fat per serving: ~

Hogfish Snapper are a true delicacy of South Florida. Since my introduction I prepare it as often as I come across it and it cooks on the grill in a snap!

INGREDIENTS

• 4 Hogfish filets

• 1 stick of butter, softened

• 3 lemons: juice of 2 lemons including zest for the butter, the remaining lemon should be sliced and placed on the fish before grilling

• 2 Tbsp Old Bay

HOW TO MAKE THIS RECIPE

1. Preheat a grill to medium high heat (350-400 degrees). While the grill heats up, make your compound butter by combining the butter with the lemon juice, zest and Old Bay with a stick blender. Spray the foil tray with nonstick spray, then add the filets. Add a generous amount of the butter to each filet, about 1 Tbsp each.

2. Grill the fish on direct heat for 7-8 minutes or until the internal temperature has reached 145°F degrees (the fish will flake easily with a fork). Serve with my Charleston Coleslaw and you have a winning meal!

NOTES

Hogfish cooks in a snap: place the fish on a double layer of heavy duty foil that is folded "up" on the edges so the butter doesn’t run off. Spray the foil with non-stick spray beforehand to ensure the fish does not stick.

Credit: Grill Grrrl.com - CONTRIBUTED BY Robyn Lindars PHOTO © Grill Grrrl.com

INGREDIENTS

• Four 8-ounce pompano fillets 

• 3 tablespoons vegetable oil

• Salt and freshly cracked black pepper to taste

• ¼ cup extra virgin olive oil

• 2 limes, halved

• 2 tablespoons chopped parsley

PREPARATION

1. Rub the fillets with vegetable oil and season with salt and pepper to taste.

2. Grill the fillets skin-side up over a medium-hot fire for 3 to 4 minutes. Flip them and cook an additional 2 to 3 minutes, until the fish is opaque all the way through.

3. Remove the fillets from the fire, drizzle them with the olive oil, squeeze a half lime over each, and sprinkle them with the parsley.

Ingredients:

• 1 pound Royal Red shrimp, shell and head on

• ½ pound (2 sticks) unsalted butter

• Grated zest and juice of 1 lemon

• 1 tablespoon Worcestershire sauce

• 2 garlic cloves, minced

• 1 (3-inch) rosemary sprig

• ½ teaspoon black pepper

• ¼ teaspoon cayenne

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Method: 

Bring a large pot of water to a boil, add the shrimp, and cook until bright pink and firm 5 to 7 minutes depending on their size. Drain and transfer to a serving bowl.
In a medium skillet over low heat, combine the butter with the lemon zest and juice, Worcestershire, garlic, rosemary, black pepper, and cayenne. Heat just long enough to marry the flavors together, a minute or two. Pour the sauce into individual ramekins (discard the rosemary).
To eat, peel the shrimp and Dip them into the butter sauce. Don’t forget to eat the inner head and legs. To eat the legs, turn the shrimp over and bite them off like you would eat corn on the cob.

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Ingredients:

4 (6-oz) mahi-mahi fillets
16 fresh okras
2 zucchinis, sliced into ¼ inch rounds
2 lg yellow squash, sliced into ¼-inch rounds
2 bell peppers, sliced lg
1-1/2 tablespoons olive oil
12 grape tomatoes, for garnish
4 sprigs fresh Florida basil for garnish

Directions:

1. Preheat charcoal or gas grill to medium-high.

2. Add all the vegetables to a large mixing bowl.

3.  Add the olive oil and seasoning blend to the sliced vegetables and mix lightly until coated.

4. Lightly season the mahi-mahi fillets with salt and pepper.

5. Carefully place the seasoned vegetables and fish on the hot grill.

6.  The vegetables should cook rather quickly; keep checking the underside of the vegetables for grill marks.

7. Flip over the vegetables and continue to work the grilling surface by moving the vegetables around to the hot spot for even cooking.

8. Grill Steaks over medium-high heat for 4 minutes per side or until cooked through.

9. The vegetables should have nice char-grill marks on them and the texture should be crisp-tender.

10. Remove the vegetables from the grill as they become your desired doneness

11. To serve, arrange an even amount of grilled vegetables on each plate.

12. Add fish fillet on top of the grilled vegetables.

13. Garnish with grape tomatoes and fresh herbs.

Ingredients:

2 tablespoons olive oil
1 cup red bell pepper, chopped
2 cups fresh corn kernels
1 cup onion, diced
1 teaspoon salt, divided
1 teaspoon, fresh-ground black pepper, divided
1 teaspoon dried thyme, divided
4 (6-oz) grouper fillets
½ cup French onion rings, crushed

Directions:

1. Heat oven to 450 degrees

2. Combine 1 tablespoon of the olive oil with the red and green bell peppers corn onion and ½ teaspoon each of the salt, pepper and thyme in a large ovenproof pan.

3. Roast mixture in the oven until the corn and peppers start to brown, about 12 minutes, stirring twice.

4. Rub the remaining 1 tablespoon of oil over both sides of the fillets and season with the remaining ½ teaspoon salt, pepper and thyme.

5. Top with crushed onion rings.

6. Remove the roasting pan from the oven; spread corn and pepper mixture to the sides of the pan.

7. Place fillets in the center of the pan and cook 10 minutes until opaque in the center.

8. Serve fillets on a bed of the roasted vegetables.

 Ingredients

24 minutes- 4 servings -440 cals

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• 16 sea scallops, rinsed and drained

• 5 tablespoons butter, melted

• 5 cloves garlic, minced

• 2 shallots, chopped

• 3 pinches ground nutmeg

• salt and pepper to taste

• 1 cup bread crumbs

• 1/4 cup chopped parsley

• lemon wedges for garnish (optional)

Directions

1. Preheat oven to 425 degrees F (220 degrees C).

2. Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.

3. In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.

4. Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

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RECIPE COURTESY OF THE FISH HOUSE

Ingredients

2 tablespoons butter

9 shrimp (21 to 25 count or medium-size), peeled, de-veined, and cleaned

1/2 Florida lobster tail (about 6 ounces), chopped

8 ounces fresh mushrooms, sliced

2 tablespoons chopped scallions

2 tablespoons Chablis wine

4 ounces Key Lime Mix, recipe follows

2 cups cooked long-grain rice

Key Lime Mix:

8 ounces garlic spread (2 sticks of butter mixed with 1 tablespoon minced garlic)

2 tablespoons Louisiana-style hot sauce

1 tablespoon fresh Key lime juice

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Directions

1. In a large saucepan over medium heat, melt the butter. Add shrimp and lobster and saute until the shrimp turns pink, about 2 to 3 minutes (be careful not to overcook). Add the mushrooms and scallions, and saute until just tender, about 2 minutes. Add the Chablis and Key Lime Mix and continue cooking until Key Lime Mix melts and is thoroughly mixed throughout the seafood. Serve over rice.

Key Lime Mix:

1. In a small bowl, mix all ingredients together.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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