by John Dory | Oct 19, 2022 | Recipes
Monkfish Tagine tagine, if you do not have one a Dutch oven will work 2 lbs monkfish fillet, cut into 2" cubes1 batch chermoula1/2 cup olive oil2 medium onions, sliced into 1/2 " thick rounds1 large carrot, quartered lengthwise1 bell pepper, any...
by John Dory | Oct 14, 2022 | Recipes
Flounder Stuffed with Spinach and Cheese 4 medium sized flounder fillets, about 1 lb (you could also use 2 bigger fillets)½ tsp. SoFishticated (available at Harbor Fish or a seasoning of your choice)olive oilFor the Stuffing3 oz. cream cheese½ cup feta...
by John Dory | Aug 18, 2022 | Recipes
Heidi’s Lobster and Linguine 1 tbsp olive oil2-3 tbsp unsalted butter1/2 cup dry white wine1 cup chicken or lobster broth 2 medium shallots, chopped4-5 cloves garlic, chopped1 pint grape tomatoes, halved12-15 leaves fresh basil, rolled and cut into...
by John Dory | Aug 17, 2022 | Recipes
Stuffing with Crabmeat for Sole or Flounder 1/2 lb fresh crabmeat1/4 cup quality mayonnaise1 egg (lightly beaten)1/2 tsp fresh lemon juice1 tsp garlic (pressed)1 tsp Old Bay seasoning or your favorite blend1/4 tsp Worcestershire sauce1/4 cup breadcrumbs or...
by John Dory | Aug 5, 2022 | Recipes
Swordfish Ceviche 1 swordfish lb (skin and blood line removed, cut into 1/2″ pieces)1 1/2 cups freshly squeezed lime juice1/2 cup freshly squeezed orange juice1-2 jalapeno peppers (stemmed, seeded and finely chopped)1 medium red onion (diced)2 medium tomatoes...
