Tag: seafood

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Citrus-Herb Grilled Wahoo

citrus-herb grilled wahoo

Citrus-Herb Grilled Wahoo

citrus-herb grilled wahoo
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Florida summers and grilling fish… truly an iconic duo. This Citrus-Herb Grilled Wahoo is a refreshing and tasty recipe that embodies the Sunshine state’s quintessential season!

Wahoo, much like swordfish, is an ideal candidate for grilling. It’s tough skin and steaky texture hold up quite well compared to more delicate alternatives.

The citrus in this recipe adds a refreshing, tangy zest that, in our opinion, carries the wahoo over the finish line and to the podium. Consider some grilled vegetables or potatoes alongside it to complete a hearty meal! 

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Citrus-Herb Grilled Wahoo
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Citrus-Herb Grilled Wahoo

Servings

2

servings
Prep time

15

minutes
Cooking time

20

minutes

    Ingredients

    • two 8oz fresh wahoo fillets

    • 2 tbsp olive oil

    • zest and juice of 1 lemon

    • zest and juice of 1 lime

    • 2 cloves of garlic, minced

    • 1 tsp fresh thyme (or 1/2 tsp dried thyme)

    • 1 tsp fresh parsley, chopped

    • 1/2 tsp smoked paprika

    • 1/4 tsp cayenne pepper (optional, for a touch of heat)

    • salt and black pepper, to taste

    Directions

    • Marinate the Wahoo: In a small bowl, mix olive oil, lemon zest and juice, lime zest and juice, garlic, thyme, parsley, smoked paprika, cayenne (if using), salt, and pepper. Place the wahoo fillets in a shallow dish or resealable bag, pour the marinade over them, and ensure they're well coated. Marinate in the refrigerator for 20-30 minutes (no longer to avoid overpowering the fish).

      wahoo_marinated_resize

    • Preheat the Grill: Preheat the grill to medium-high heat and oil the grates to prevent sticking.

    • Grill the Wahoo: Remove the fillets from the marinade, letting excess drip off. Place the fillets on the grill and cook for 3-4 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork. Avoid overcooking to keep the wahoo tender and moist.

      grilling citrus herb wahoo

    • Serve: Plate the grilled wahoo and drizzle with a little fresh lemon juice. Garnish with extra parsley or lemon wedges if desired.

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      Crab-Topped Chilean Seabass

      crab-topped chilean seabass plated

      Crab-Topped Chilean Seabass

      crab-topped chilean seabass plated
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      Crab-topped Chilean Seabass – the name of the dish itself embodies luxury. The rich, buttery flavor of Chilean Seabass combined with a scrumptious crabmeat topping is, quite literally, a recipe for success. Regardless of the occasion, from a first Valentine’s Day spent together to your 15th anniversary, or even a graduation party or celebration, this dish is the way to dine in style.

      This recipe will leave you with some extra crabmeat topping, so make sure to have a backup plan! We made some crabcakes as an appetizer, but if you don’t cook it, you can save the remainder for another dish. If you’re already seeking to impress, some crab eggs benedict as breakfast in bed might be the cherry on top!

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      Crab-Topped Chilean Seabass
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      Crab-Topped Chilean Seabass

      Servings

      2

      servings
      Prep time

      15

      minutes
      Cooking time

      20

      minutes

        Ingredients

        • two 6oz pieces Chilean Seabass

        • 8 oz lump crab meat

        • 3oz bread crumbs

        • 1 egg

        • 8oz unsalted butter (room temperature)

        • salt and pepper, to taste

        • fresh lemon juice

        • a splash of worcestershire sauce

        • 1 clove garlic, minced

        • 1/4 cup onion, finely diced

        Directions

        • Preheat and prep: Preheat your oven to 375 degrees, and begin warming a medium skillet over medium heat with a small amount of butter.

          ingredients1_resize

        • Prepare the topping: In mixing bowl, combine 4oz of butter, diced onion, minced garlic, salt, pepper, egg, and worcestershire sauce. Once well blended, gently fold in lump crab meat and breadcrumbs. Set aside.

          seabass_topping1_cropped_resize

        • Preparing the seabass: Season the seabass fillets with salt, pepper, or an additional seasoning of your choice to make the dish uniquely yours! (David prefers a mustard for this recipe!) Sear both fillets for 2 minutes on each side, just enough to develop a golden crust.

          seared_seabass1_cropped_resize

        • Bake and serve: Transfer the seared seabass fillets to a baking sheet. Top each fillet with the prepared crab mixture that was set aside earlier.

          NOTE: This recipe will prepare roughly 2x the amount of crab topping that you will need. We pan-fried the remainder as a crab cake appetizer, but you can save them, uncooked with a paper towel for blotting, for a benedict the next morning, or whatever your heart desires, of course!

          Bake in the preheated oven at 375 degrees for 15 minutes, or until the fish is fully cooked and the topping is golden brown. Remove from the oven and squeeze fresh lemon juice over each fillet. 

          Serve immediately and enjoy a delicious, elegant meal. It's perfect for Valentine's Day or any special occasion!

          • seared_seabass_prebake1_resize
          • seabass_seared_topped1_resize

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          Peruvian Gold Shrimp Kebabs

          A grilled shrimp kebob with vibrant green peppers, tender onions, and shrimp marinated in Peruvian Gold sauce, served on a decorative square plate with floral designs.

          Peruvian Gold Shrimp Kebabs

          A grilled shrimp kebob with vibrant green peppers, tender onions, and shrimp marinated in Peruvian Gold sauce, served on a decorative square plate with floral designs.
          Jump to Recipe

          What is better than grilling outdoors? This recipe is quick and easy! If you do not have the Peruvian Gold you can substitute any marinade that you like for this recipe.

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          Peruvian Gold Shrimp Kebobs

          Servings

          4-6

          servings
          Prep time

          15

          minutes
          Cooking time

          8

          minutes

            This recipe could not be simpler, the biggest thing is to not let your shrimp marinate for too long because it can give the shrimp an unpleasant texture. So this time I made the kebobs in advance and did not put my marinade on until my guests arrived because again you really only want them to sit for up to 40 minutes with the marinade on.

            Ingredients

            • Peruvian Gold Marinade

            • Skewers

            • 2

              Large Bell Peppers

            • 1

              Large Onion

            • 1.25 lb

              Shrimp Peeled and Deveined

            Directions

            • Prepare your shrimp: If your shrimp are peeled already then just pat them dry. If you need to peel them we have a video below to give you some pointers. 

            • Chop Your Veggies: I like to cut them into roughly 1 inch squares but really any size will work. We just used onions and bell peppers but other fruit and veggies work great! A lot of people do tomato, pineapple, or even things like squash and zucchini!

              A wooden cutting board on a kitchen countertop with two green bell peppers, a yellow onion, and six stainless steel skewers arranged neatly.

            • Skewer and marinate them: Once your ingredients are all prepared it is time to skewer them and marinate them! Like I said I really like to make them ahead of time so that by the time my party starts I just have to fire up the grill!

              A set of assembled shrimp kebobs on a wooden cutting board, each skewer alternating raw shrimp, green bell peppers, and onions.

            • 4. Grill I like to grill these on Medium High heat for 3-4 minutes then flip them and go for another 3-4 minutes. It may take a minute longer if you marinated them and left them in the fridge. They smelled so delicious that we forgot to take a picture until after we had eaten most of them!

              A grilled shrimp kebob with vibrant green peppers, tender onions, and shrimp marinated in Peruvian Gold sauce, served on a decorative square plate with floral designs.

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              Bacon-Wrapped Smoked Salmon Jalapeno Poppers

              bacon-wrapped jalapeno poppers

              Bacon-Wrapped Smoked Salmon Jalapeno Poppers

              bacon-wrapped jalapeno poppers
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              Looking for a spooky appetizer for the Halloween season? Look no further because these bacon-wrapped jalapeno poppers will be sure to bury your hunger in its final resting place.

              Not only is this recipe great for parties, but it is gluten free and keto friendly! Our Verlasso salmon is a great option to smoke for this recipe; we’ll update this in the future as we add more smoked salmon products to our site!

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              Bacon-wrapped Jalapeno Popper Mummies
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              Bacon-wrapped Jalapeno Popper Mummies

              Servings

              4-6

              servings
              Prep time

              15

              minutes
              Cooking time

              17-25

              minutes

                Ingredients

                • 6 fresh Jalapenos, cut in half and seeded

                • 4 oz cream cheese, softened

                • ½ cup  shredded cheddar cheese

                • 5 oz smoked salmon, roughly chopped

                • ½ lb bacon, sliced thin 

                • ¼ cup fresh chives, chopped

                • 1 tsp garlic powder

                • 1 tsp onion powder

                • salt/pepper to taste

                Directions

                • Prepare the filling: With a clean, medium sized mixing bowl take the cream cheese, cheddar cheese, garlic powder, and onion powder mix thoroughly. Take the smoked salmon and chives and gently fold into cheese mixture. Once combined, set to the side.

                  • jalapeno popper filling
                  • jalapeno popper salmon stuffing

                • Stuff your poppers: Take your halved jalapeno, making sure to have removed all seeds, rinse and dry on paper towels. Once dry, begin to scoop cheese and salmon mixture into each half. (Make sure not to overload as the cheese will spill out when cooking)

                  mummy_unwrapped

                • Wrap, bake, serve: Once stuffed, take a strip of bacon, wrap completely around jalapenos, and place on a baking sheet. Bake at 400 deg for about 17-20 minutes (longer for thicker cut bacon). Once out of the oven, sprinkle with salt and pepper, place sliced olives for the “eyes” , and enjoy!

                  bacon-wrapped jalapeno poppers

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                  Simple Tuna Poke Bowl

                  poke bowl

                  Simple Tuna Poke Bowl

                  poke bowl
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                  The poke bowl – a culinary delight that’s as visually appealing as it is delicious. Poke bowls come in many colors, arrangements, and usually contain a beautiful swathe of ingredients. It is truly a canvas for the modern poke artist!

                  That being said, we’ve opted for ease, with this simple tuna poke bowl recipe! There are myriad ways to make one, and something like a soy sauce marinade for your tuna or fresh radishes could go a long way! 

                  For this recipe, all you need is to slice a few fresh vegetables, cook some rice, and thaw some tuna! This one is a slam dunk: preparation and effort is minimal, and the result is almost certain to impress and satisfy your fellow eaters!

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                  Simple Tuna Poke Bowl
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                  Simple Tuna Poke Bowl

                  Servings

                  4

                  servings
                  Prep time

                  15

                  minutes
                  Cooking time

                  20-30

                  minutes

                    Ingredients

                    • 1 pound cubed poke tuna (thawed outside of package)

                    • 2 cups sushi rice

                    • rice vinegar and/or mirin rice wine, sparingly, to taste

                    • 1 cucumber, sliced

                    • 1 avocado, sliced

                    • 8oz seaweed salad

                    • 2 tbsp sesame seeds

                    • spicy mayo / sriracha sauce of your choosing

                    Directions

                    • Thaw the tuna: Frozen tuna is the safest option for raw consumption; make sure to thaw out of the package in your refrigerator for ~24 hours prior to making your bowls! It is very important to cut the tuna out of its package prior to thawing.

                      poke tuna

                    • Cook the rice: Using a rice cooker, ideally, set your rice to cook. White sushi rice is the best option for this dish, but make sure to adjust your water-to-rice ratio based on what type you have available.

                    • Prepare your toppings: Slice your cucumber and avocado to your preferred thickness and set aside. If you prefer making your own spicy mayo as we do, take this time to mix your sriracha sauce and mayo together. Toss tuna in sesame seeds to coat to desired texture.

                    • Portion and serve: Once your rice is done cooking, and still warm, add rice vinegar and/or mirin rice wine to taste (use sparingly, as it has a strong flavor). Portion your rice and tuna equally among 4 bowls, and layer toppings as desired. Garnish with sauce and extra sesame seeds if desired. Take a moment to eat with your eyes, and then dig in!

                      tuna poke bowl

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                      Crabmeat Stuffed Flounder

                      Crabmeat Stuffed Flounder

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                      Search no further for a mouth-watering flounder dish, with this decadent Crabmeat Stuffed Flounder recipe! Our fresh and flaky flounder fillets are a perfect complement to the savory crabmeat stuffed inside. 

                      The best part about this recipe? Simplicity. The stuffing can be whipped up in minutes, saving you precious time during your evening!

                      We chose a classic southern Everglades seasoning for this recipe, but you’re free to season with salt and pepper for a more traditional taste, or some Slap Ya Mama seasoning for something a tad more cajun. Get creative!

                      Accentuated with steamed broccoli or mashed potatoes (or both, as we elected), a plate of this crabmeat stuffed flounder is easy on the eyes and tasty to the tongue! Order some of our delicious fresh flounder and try your hand at this recipe for your next family dinner.

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                      Crabmeat Stuffed Flounder
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                      Crabmeat Stuffed Flounder

                      Servings

                      4

                      servings
                      Prep time

                      15

                      minutes
                      Cooking time

                      15-20

                      minutes

                        Ingredients

                        • four 6 oz flounder fillets

                        • 8 oz crab meat (claw or lump)

                        • 1/4 cup mayonnaise 

                        • 1/2 cup bread crumbs

                        • 1 egg

                        • 2 tablespoons fresh parsley

                        • 3 tablespoons butter

                        • Everglades seasoning

                        • 1 lemon

                        • paprika, to garnish

                        Directions

                        • Preheat and prep: Preheat your oven to 375 degrees. Butter a baking dish,  and melt the remaining butter in a small bowl. Combine with juice of 1/2 lemon, and set aside for later.

                        • Prepare the stuffing: In mixing bowl, combine mayonnaise, egg, 1 tbsp parsley, remaining lemon juice, and 2 tsp Everglades seasoning (or your preferred seasoning). Add crab and breadcrumbs, and fold until sufficiently mixed.

                          flounder stuffing_resize

                        • Stuff and wrap flounder: Lay flounder presentation-side down. Season with remaining Everglades seasoning (or your preferred seasoning). Spoon roughly 1-2 oz stuffing into center. Roll flounder, laying the overlapped section face-down to prevent it from unraveling, in your buttered baking dish. Using the lemon butter from earlier, brush each fillet liberally. Garnish with remaining parsley and paprika.

                          flounder raw2_resize

                        • Bake and serve: Bake the flounder for 15-20 minutes, until fish is white and flaky. Plate with preferred sides and enjoy!

                          flounder plate1_resize

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                          Lemon Pepper Flounder with Mango Salsa and Stewed Green Beans

                          lemon pepper flounder

                          Lemon Pepper Flounder with Mango Salsa and Stewed Green Beans

                          lemon pepper flounder
                          Jump to Recipe

                          Sweet and savory combine with a citrus kick in this lemon pepper flounder recipe that came straight from our staff! Stewed green beans and bacon provide a savory bed for zesty flounder, with a sweet & salty mango salsa to top it all off!

                          Flounder is an excellent fish to pan fry, which you’ll see after ordering ours to give this delicious lemon pepper flounder recipe a whirl! 

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                          Lemon Pepper Flounder with Mango Salsa and Stewed Green Beans
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                          Lemon Pepper Flounder with Mango Salsa and Stewed Green Beans

                          Servings

                          2-4

                          servings
                          Prep time

                          45

                          minutes
                          Cooking time

                          20-30

                          minutes

                            Ingredients

                            • 1 flounder fillet, no skin & deboned

                            • 1 Tbsp lemon pepper seasoning

                            • 1/4lb clarified butter

                            • 2 lb fresh green beans, clipped

                            • ½ red onion sliced

                            • 1 lb bacon cut in ½ in pieces

                            • 1 cup chicken broth reduced by 80%

                            • salt, pepper, garlic powder to taste

                            • 2 ripe mangos small, diced

                            • ½ med red onion small, diced

                            • ½ red pepper small, diced

                            • ½ orange pepper small, diced

                            • 1 jalapeno small, diced

                            • ½ bunch cilantro chopped

                            • 1 teaspoon honey

                            Directions

                            • For the Mango Salsa: Mix mangos, half of the red onion, peppers, cilantro, and honey together at least 6 hours ahead of time.

                            • For the stewed green beans: Crisp up the bacon and remove from the pot.  Add the onions, green beans, and seasoning and cook on med-high heat for 5 minutes.  Reduce heat to med-low and add reduced chicken broth.  Cover, stirring occasionally until desired doneness.

                              lpf_1_resize

                            • For the flounder: Pre-heat a cast iron skillet to med-high.  Place the seasoned flounder in the hot pan and immediately place under the broiler on high for 7-10 minutes until done

                              lemon pepper flounder

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