Savor Our Seafood
Recipes & Tips
Try these recipes we love !!
- Lemon Garlic Tilapia
"This is a delicious and healthy recipe that takes no time at all to make. You can bake it or even grill it. Tastes great either way!"
- Old Charleston Style Shrimp & Grits
"Great recipe for shrimp and grits. Especially the famous Charleston style."
- Veracruz Style Red Snapper
"I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more."
"A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!"
- Salmon Bake with Pecan Crunch
"Baked salmon makes an excellent main course!"
- Cajun Crawfish and Shrimp Etouffe
"An authentic Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp.
- Barlowe's Blackened Catfish
"Cajun catfish served up with just the right touch of spices and flavor. This entree is perfect for a quick, excellent way to taste the unique flavor of catfish mixed with the traditional method of down south cooking, just without all the fat. Serve on top of white rice."
- Ginger Glazed Mahi Mahi
"This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious. You'll love it!"
- Don’t overcook it or make the sauce taste stronger than the fish.
- Use slow and even heat. Ensure the thinner parts like the tail are better protected. When checking if it is cooked check the thicker end of the fish just behind the gills. It is the thickest part of the fish and if that is cooked then the rest will be too.
- The fillet should be opaque, the skin vibrant, the flesh firm and they should smell like mineral water – not fishy.
- Remember: Fish continues to cook after removed from the heat source.
- Throw away uneaten leftovers after 3 or 4 days.
- Keep it chilled, try to use your seafood on the day of purchase and eat more of it!
- Cook seafood to an internal temperature of 145°.
- Do not refreeze fish that has already been thawed. If you do, it can break down the fish tissue and this is how fish can sometimes go soggy. To store snap-frozen fish, leave it in its original packaging and place in your freezer. Otherwise, pop your fish in a zip-lock bag, submerge into cold water to get rid of the air bubbles then seal it shut.
- Keep hot food hot and cold food cold when serving. Refrigerate leftovers within 2 hours of cooking.