Liz Biro’s online story included several recipes from Mariner’s Menu: 30 Years of Fresh Seafood Ideas. We chose to offer a few recipes that Joyce Taylor and the Nutrition Leaders had developed in more recent years for publication on the Mariner’s Menu blog — — and ultimately for a new seafood book being developed by North Carolina Sea Grant for the University of North Carolina Press. If you had a favorite recipe from Mariner’s Menu over the years, or a story about working with Joyce, send us a note on Facebook or email



Mahimahi fillet with tropical rum sauce.

Mahimahi fillet with tropical rum sauce. Photo by Scott Taylor.

Prepare Tropical Rum Sauce just before cooking fillets and keep warm. In small bowl, combine margarine, salt and pepper. Brush fillets with mixture. Place on greased broiler pan. Broil about 4 inches from heat until fish flakes easily with a fork, about 8 to 10 minutes. Tropical Rum Sauce:

Combine rum and lime juice in small saucepan. Simmer over medium heat 4 to 5 minutes or until reduced by about 1/3. Add margarine, garlic, jalapeno, salt and pepper and blend until smooth. Add bananas and simmer just until heated through. Keep warm but do not allow to simmer or boil. Spoon sauce over cooked fillets.


Snapper with tropical fruit salsa.

Snapper with tropical fruit salsa. Photo by Scott Taylor.

Prepare Fruit Salsa and chill. Lightly salt and pepper fish. Dredge in flour. Heat oil in large skillet. Add margarine and heat. Lightly sauté fillets, top side down, until golden brown, about 4 to 5 minutes. Turn and repeat on other side. Drain on paper towels. Fruit Salsa:

Combine mango, pineapple, orange, chili peppers, onion and garlic and mix well. Add vinegar, cilantro, basil, parsley, salt and pepper. Chill until ready to use.


Mini crab cakes.

Mini crab cakes. Photo by Scott Taylor.

Remove any shell or cartilage from crabmeat. Place meat in medium bowl. Melt margarine or butter in medium saucepan. Sauté onion until tender. Remove from heat. Stir in parsley, Tabasco, lemon juice, cayenne and salt. Blend in mayonnaise, egg and 1 cup bread crumbs. Gently blend into crabmeat, being careful not to break meat apart. Shape into silver dollar-size cakes. Dredge lightly in remaining 2 cups bread crumbs. Fry in 3 tablespoons of hot oil until golden brown on one side, about 2 to 3 minutes. Turn and repeat on other side. Drain on paper towels. Garnish with lemon wedges.

This article was published in the Winter 2014 issue of Coastwatch.

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