{"id":13413,"date":"2020-06-16T10:14:18","date_gmt":"2020-06-16T14:14:18","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/?page_id=13413"},"modified":"2020-07-15T08:20:34","modified_gmt":"2020-07-15T12:20:34","slug":"mariners-menu","status":"publish","type":"page","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/current-issue\/summer-2020\/mariners-menu\/","title":{"rendered":"Mariners Menu"},"content":{"rendered":"<h1><span style=\"color: #660a66\"><em><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-walnut-encrusted-grouper.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13430 size-full\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-walnut-encrusted-grouper.png\" alt=\"walnut-encrusted snapper\" width=\"2808\" height=\"1800\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-walnut-encrusted-grouper.png 2808w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-walnut-encrusted-grouper-300x192.png 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-walnut-encrusted-grouper-1024x656.png 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-walnut-encrusted-grouper-768x492.png 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-walnut-encrusted-grouper-1536x985.png 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-walnut-encrusted-grouper-2048x1313.png 2048w\" sizes=\"(max-width: 2808px) 100vw, 2808px\" \/><\/a>Mariner&#8217;s Menu<\/em><\/span><br \/>\nSumptuous Summertime<\/h1>\n<p><strong>BY VANDA LEWIS AND JOYCE TAYLOR<\/strong><\/p>\n<p><strong><em>Mariner\u2019s Menu<\/em>, one of the fastest growing sites for seafood recipes on the web, features blogger and photographer Vanda Lewis\u2019s posts of recipes that the late Joyce Taylor developed. Lewis selected these summertime favorites.<br \/>\n<\/strong><a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/\" target=\"_blank\" rel=\"noopener noreferrer\"><em><strong>MarinersMenu.org<\/strong><\/em><\/a><\/p>\n<p>WALNUT-ENCRUSTED SNAPPER<\/p>\n<p>1 1\/2 pound snapper fillets<\/p>\n<p>1\/2 cup flour<\/p>\n<p>3\/4 teaspoon salt<\/p>\n<p>1\/4 teaspoon freshly ground black pepper<\/p>\n<p>1\/2 cup milk<\/p>\n<p>1 cup toasted French bread crumbs<\/p>\n<p>1 cup walnuts, finely chopped<\/p>\n<p>2 tablespoons butter, melted<\/p>\n<p>Place flour, salt and pepper in shallow dish (or on wax paper).\u00a0Place milk in shallow dish. Combine crumbs and walnuts in\u00a0another dish.<\/p>\n<p>Dredge fish lightly in flour, then dip in milk. Dredge in crumbwalnut\u00a0mixture.<\/p>\n<p>Place fish in a lightly greased baking dish and brush lightly\u00a0with butter, so that nuts are not moved.<\/p>\n<p>Bake at 450\u02daF until outside is lightly browned and crispy,\u00a0about 15 minutes.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-mahi-mahi-bisque.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13429 size-full\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-mahi-mahi-bisque.png\" alt=\"mahi-mahi bisque\" width=\"2306\" height=\"1444\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-mahi-mahi-bisque.png 2306w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-mahi-mahi-bisque-300x188.png 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-mahi-mahi-bisque-1024x641.png 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-mahi-mahi-bisque-768x481.png 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-mahi-mahi-bisque-1536x962.png 1536w\" sizes=\"(max-width: 2306px) 100vw, 2306px\" \/><\/a><\/p>\n<p>FRESH MAHI-MAHI BISQUE<\/p>\n<p>1 pound flaked mahi-mahi (begin with 1 1\/2 pounds raw)<\/p>\n<p>3 tablespoons butter<\/p>\n<p>2 tablespoons onion, finely chopped<\/p>\n<p>2 tablespoons celery, finely chopped<\/p>\n<p>3 tablespoons flour<\/p>\n<p>1 teaspoon salt<\/p>\n<p>1\/2 teaspoon freshly ground white pepper<\/p>\n<p>1 tablespoon tomato paste<\/p>\n<p>2 1\/2 cups whole milk<\/p>\n<p>1 cup heavy whipping cream<\/p>\n<p>2 tablespoons sherry wine<\/p>\n<p>3 tablespoons fresh parsley, finely chopped<\/p>\n<p>Poach fish in lightly salted water. Flake and set aside. In medium saucepan, melt butter. Add onion and celery and saut\u00e9 lightly. Blend in flour, salt, pepper, and tomato paste and cook for 2 minutes. Gradually whisk in milk and cook, stirring constantly, until it\u00a0thickens. Add heavy cream, sherry wine, and flaked fish, and heat thoroughly.<\/p>\n<p>Do not boil and do not overcook fish. Garnish with fresh parsley.<\/p>\n<h1><span style=\"color: #660a66\"><em><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-honey-glazed-shrimp.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13428 size-full\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-honey-glazed-shrimp.png\" alt=\"honey-glazed shrimp\" width=\"2170\" height=\"1448\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-honey-glazed-shrimp.png 2170w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-honey-glazed-shrimp-300x200.png 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-honey-glazed-shrimp-1024x683.png 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-honey-glazed-shrimp-768x512.png 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-honey-glazed-shrimp-1536x1025.png 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-honey-glazed-shrimp-2048x1367.png 2048w\" sizes=\"(max-width: 2170px) 100vw, 2170px\" \/><\/a><\/em><\/span><\/h1>\n<p>HONEY-GLAZED SHRIMP<\/p>\n<p>1 pound large shrimp, peeled and deveined<\/p>\n<p>3 tablespoons honey<\/p>\n<p>1\/4 cup vegetable oil<\/p>\n<p>1\/2 tablespoon Dijon mustard<\/p>\n<p>1 teaspoon pressed garlic<\/p>\n<p>1\/4 teaspoon red pepper flakes<\/p>\n<p>1\/4 teaspoon salt<\/p>\n<p>2 tablespoons fresh parsley, chopped<\/p>\n<p>1 tablespoon fresh ginger root, minced<\/p>\n<p>1 tablespoon fresh lemon juice<\/p>\n<p>In a small bowl, combine honey, oil, mustard, garlic, pepper flakes, salt, parsley, and ginger root. Place shrimp in mixture and marinate in refrigerator 10 minutes. Broil or grill about 4 inches from heat until done, about 5 to 6 minutes, turning once.<\/p>\n<p><a href=\"http:\/\/go.ncsu.edu\/yummy\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13427\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-poster-design.png\" alt=\"\" width=\"693\" height=\"612\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-poster-design.png 1900w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-poster-design-300x265.png 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-poster-design-1024x904.png 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-poster-design-768x678.png 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2020\/06\/MM-poster-design-1536x1357.png 1536w\" sizes=\"(max-width: 693px) 100vw, 693px\" \/><\/a><\/p>\n<h3><span style=\"color: #0000ff\"><a style=\"color: #0000ff\" href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/current-issue\/summer-2020\/\">from the Summer 2020 issue of <em>Coastwatch<\/em><\/a><\/span><\/h3>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu Sumptuous Summertime BY VANDA LEWIS AND JOYCE TAYLOR Mariner\u2019s Menu, one of the fastest growing sites for seafood recipes on the web, features blogger and photographer Vanda Lewis\u2019s posts of recipes that the&#8230;<\/p>\n<p><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/current-issue\/summer-2020\/mariners-menu\/\">Continue reading &#8220;Mariners Menu&#8221;<span class=\"glyphicon glyphicon-thin-arrow\" aria-hidden=\"true\"><\/span><\/a><\/p>\n","protected":false},"author":63,"featured_media":0,"parent":13252,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - 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