{"id":15080,"date":"2021-06-07T10:32:07","date_gmt":"2021-06-07T14:32:07","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/?page_id=15080"},"modified":"2024-08-20T11:26:52","modified_gmt":"2024-08-20T15:26:52","slug":"mariners-menu-savory-summertime","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-savory-summertime\/","title":{"rendered":"Mariner\u2019s Menu: Savory Summertime"},"content":{"rendered":"\n\n\n\n\n<p><em>Mariner\u2019s Menu<\/em>, North Carolina Sea Grants popular online seafood guide, features blogger and photographer Vanda Lewis\u2019s pictures with recipes the late Joyce Taylor developed. Enjoy these special treats this summer.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>ASIAN<\/strong> CURRIED<strong> SHRIMP<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound large shrimp, peeled and deveined<\/li>\n\n\n\n<li>4 tablespoons soy sauce<\/li>\n\n\n\n<li>1 tablespoon dry sherry<\/li>\n\n\n\n<li>1\/3 cup chopped shallots<\/li>\n\n\n\n<li>2 teaspoons curry powder<\/li>\n\n\n\n<li>1\/2 teaspoon dark brown sugar<\/li>\n\n\n\n<li>3 tablespoons canola oil<\/li>\n<\/ul>\n\n\n\n<p>In a small bowl, toss shrimp with soy sauce and sherry. Marinate 20 minutes, stirring occasionally.<\/p>\n\n\n\n<p>Heat oil in a medium skillet or wok. Add shallots and saut\u00e9. Mix in curry powder and sugar.<\/p>\n\n\n\n<p>On high heat and using a slotted spoon, add shrimp and stir-fry until done (about 6-8 minutes).<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/06\/Mahi-Mahi-with-Tropical-Glaze-scaled.jpg\" data-fullsize=\"2560x1707\" data-zoom=\"true\"><img loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"1707\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/06\/Mahi-Mahi-with-Tropical-Glaze-scaled.jpg\" alt=\"\" class=\"wp-image-15202\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/06\/Mahi-Mahi-with-Tropical-Glaze-scaled.jpg 2560w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/06\/Mahi-Mahi-with-Tropical-Glaze-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/06\/Mahi-Mahi-with-Tropical-Glaze-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/06\/Mahi-Mahi-with-Tropical-Glaze-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/06\/Mahi-Mahi-with-Tropical-Glaze-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/06\/Mahi-Mahi-with-Tropical-Glaze-2048x1365.jpg 2048w\" sizes=\"(max-width: 1500px) 100vw, 1500px\" \/><\/a><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">MAHI-MAHI WITH TROPICAL GLAZE<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 1\/2 pounds mahi-mahi fillets, cut into serving-size pieces<\/li>\n\n\n\n<li>1\/2 cup pineapple juice<\/li>\n\n\n\n<li>1 1\/2 tablespoons butter, melted<\/li>\n\n\n\n<li>1 tablespoon fresh lime juice<\/li>\n\n\n\n<li>1\/4 teaspoon lime zest<\/li>\n\n\n\n<li>1\/2 teaspoon Tabasco sauce<\/li>\n\n\n\n<li>1\/4 teaspoon fresh ginger, finely chopped<\/li>\n\n\n\n<li>1\/4 teaspoon garlic, minced<\/li>\n\n\n\n<li>1\/2 tablespoon fresh basil, finely chopped<\/li>\n\n\n\n<li>1\/4 teaspoon salt<\/li>\n\n\n\n<li>1\/4 teaspoon black pepper, freshly ground<\/li>\n\n\n\n<li>2 tablespoons dark rum<\/li>\n\n\n\n<li>1 tablespoon cornstarch<\/li>\n<\/ul>\n\n\n\n<p>Place the rack in the top third of the oven and preheat the broiler.<\/p>\n\n\n\n<p>In a small saucepan, combine pineapple juice, butter, lime juice, lime zest, Tabasco, ginger, garlic, basil, salt, and pepper. Heat, and simmer for 4 minutes. Stir in rum, and heat for 2 minutes.<\/p>\n\n\n\n<p>Remove 2 tablespoons of sauce to a small bowl. Blend in cornstarch, and add back to the sauce. Cook over low heat, stirring constantly, until thickened enough to spread.<\/p>\n\n\n\n<p>Place fish on a lightly greased broiler pan, skin sides down. Brush with sauce mixture. Cook about 8 to 10 minutes or until done. Brush again with glaze about halfway through cooking time. Keep remaining sauce hot.<\/p>\n\n\n\n<p>Remove to a serving dish. Spoon remaining sauce over fish.<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/06\/Easy-Grilled-Soft-Shell-Crabs-scaled.jpg\" data-fullsize=\"2560x1707\" data-zoom=\"true\"><img loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"1707\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/06\/Easy-Grilled-Soft-Shell-Crabs-scaled.jpg\" alt=\"\" class=\"wp-image-15203\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/06\/Easy-Grilled-Soft-Shell-Crabs-scaled.jpg 2560w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/06\/Easy-Grilled-Soft-Shell-Crabs-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/06\/Easy-Grilled-Soft-Shell-Crabs-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/06\/Easy-Grilled-Soft-Shell-Crabs-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/06\/Easy-Grilled-Soft-Shell-Crabs-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/06\/Easy-Grilled-Soft-Shell-Crabs-2048x1365.jpg 2048w\" sizes=\"(max-width: 1500px) 100vw, 1500px\" \/><\/a><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">EASY GRILLED SOFT-SHELL CRABS<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>8 soft-shell crabs, cleaned<\/li>\n\n\n\n<li>1\/2 cup butter, melted<\/li>\n\n\n\n<li>1\/2 teaspoon salt<\/li>\n\n\n\n<li>1\/2 teaspoon black pepper, freshly ground<\/li>\n\n\n\n<li>1\/2 teaspoon Tabasco sauce<\/li>\n<\/ul>\n\n\n\n<p>Preheat the grill to medium high.<\/p>\n\n\n\n<p>Combine butter, salt, pepper, and Tabasco. Cool. Brush both sides of crabs with the mixture.<\/p>\n\n\n\n<p>Place crabs, topsides down, over hot coals.<\/p>\n\n\n\n<p>Close grill and cook until shell turns bright red, about 2 1\/2 to 3 minutes. Turn and repeat on the other sides.<\/p>\n\n\n\n<p>Serve with tartar sauce, if desired.<\/p>\n\n\n\n<p>Check your local fish markets for softshells, especially around the full moon!<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/06\/Triggerfish-with-Shallot-Butter-scaled.jpg\" data-fullsize=\"2560x1707\" data-zoom=\"true\"><img loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"1707\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/06\/Triggerfish-with-Shallot-Butter-scaled.jpg\" alt=\"\" class=\"wp-image-15204\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/06\/Triggerfish-with-Shallot-Butter-scaled.jpg 2560w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/06\/Triggerfish-with-Shallot-Butter-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/06\/Triggerfish-with-Shallot-Butter-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/06\/Triggerfish-with-Shallot-Butter-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/06\/Triggerfish-with-Shallot-Butter-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/06\/Triggerfish-with-Shallot-Butter-2048x1365.jpg 2048w\" sizes=\"(max-width: 1500px) 100vw, 1500px\" \/><\/a><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">TRIGGERFISH WITH SHALLOT BUTTER<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 1\/2 pounds triggerfish fillets, skinless<\/li>\n\n\n\n<li>2 tablespoons canola oil<\/li>\n\n\n\n<li>2 tablespoons butter<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>black pepper, freshly ground<\/li>\n\n\n\n<li>flour<\/li>\n<\/ul>\n\n\n\n<p>Prepare shallot butter (see below) and set aside.<\/p>\n\n\n\n<p>Heat oil in a skillet to 375\u00b0 F. Add butter and melt. Lightly salt and pepper fish, then dredge lightly in flour. Place in skillet, and saut\u00e9 until lightly browned (about 4 to 5 minutes). Turn the fish over and repeat, cooking until done. Serve with shallot butter.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Shallot Butter<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\/2 cup butter, softened<\/li>\n\n\n\n<li>2 tablespoons shallots, finely chopped<\/li>\n\n\n\n<li>1 teaspoon fresh tarragon, chopped<\/li>\n\n\n\n<li>1 teaspoon fresh basil, chopped<\/li>\n\n\n\n<li>1\/4 teaspoon salt<\/li>\n\n\n\n<li>1\/4 teaspoon white pepper, freshly ground<\/li>\n<\/ul>\n\n\n\n<p>In a small bowl, combine butter, shallots, tarragon, basil, salt, and pepper. Spread over warm fish.<\/p>\n\n\n\n<p><em>Visit the Mariner\u2019s Menu online seafood guide: <a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/\" target=\"_blank\" rel=\"noreferrer noopener\">MarinersMenu.org<\/a>.<\/em><\/p>\n\n\n\n<p><em>All photos by Vanda Lewis.<\/em><\/p>\n\n\n<div class=\"wp-block-ncst-related-stories\"><h2 class=\"related-stories__label\">Related<\/h2><div class=\"ncst-component__related-stories-container\"><a \n      href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/magazine\/summer-2021\/\"\n      class=\"ncst-component__bold-link text-link\"\n                >\n    <span class=\"text\">Summer 2021 Issue<\/span><span class=\"arrow-indicator\"><svg class=\"wolficon wolficon-arrow-right-bold\" role=\"img\"  aria-hidden=\"true\">\n\t\t\t\n\t\t\t<use xlink:href=\"#wolficon-arrow-right-bold\">\n\t\t<\/svg><\/span>\n    <\/a>\n  <\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Asian Curried Shrimp, Mahi-Mahi with Tropical Glaze, Easy Grilled Soft-Shell Crabs and other great recipes.<\/p>\n","protected":false},"author":63,"featured_media":15205,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"views\/single-immersive.blade.php","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"Vanda Lewis and Joyce Taylor","ncst_show_custom_author":true,"ncst_dynamicHeaderBlockName":"ncst\/default-immersive-post-header","ncst_dynamicHeaderData":"{\"backgroundColor\":\"custombg_one\",\"displayCategoryID\":638,\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[637,595,638],"tags":[],"_ncst_magazine_issue":[639],"class_list":["post-15080","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-637","category-seafood","category-summer-2021"],"displayCategory":{"term_id":638,"name":"Summer 2021","slug":"summer-2021","term_group":0,"term_taxonomy_id":639,"taxonomy":"category","description":"","parent":637,"count":10,"filter":"raw"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.8 - 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