Heidi’s Lobster and Linguine

  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...

Imperial Sauce

  Imperial Sauce (with Crabmeat) for stuffing Flounder or Sole 1 lb fresh crabmeat½ cup quality mayonnaise1 large egg lightly whipped1 tsp fresh lemon juice1 teaspoon sugar1 2 teaspoon Old Bay seasoning1 tsp Worcestershire sauce1/4 cup breadcrumbs or pankodash of...

Swordfish Ceviche

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...

Blackened Sheepshead

  Blackened Sheepshead 1 tbsp plus 1 1/2 tsp sweet paprika1 tbsp freshly ground pepper2 1/4 tsp dried thyme2 1/4 tsp dried oregano1 1/2 tsp garlic powder1 1/2 tsp kosher salt1/2-1 tsp cayenne to heat preference2 lbs sheepshead fillet1 tbsp extra-virgin olive oil1...

Cusk Marinated and Grilled

Cusk Marinated and Grilled juice of 2 lemonsolive oil, equal amount as the lemon juice3 cloves fresh garlic, chopped2 dashes black pepper1 – 1 1/4 lbs cusk, cut into serving-size pieces Squeeze the juice of lemons into a measuring cup. Add an equal amount of...

Mahi-Mahi In Ginger Scallion Sauce

Mahi-mahi in Ginger Scallion Sauce 12 scallions (about 1 1/2 bunches)½ teaspoon Oriental sesame oil2 shallots (finely chopped)1 teaspoon fresh ginger (finely chopped)2 ½ cups chicken stock (preferably homemade)4 filets of mahi-mahi (8 ounces each, cut 1/2-inch thick...