Vanda Lewis

Oct 10, 2016

Citrus-Marinated Fillets

Mariner’s Menu shares a recipe for Citrus-Marinated Fillets. Marinating times vary with foods. Because seafood is more tender than other meats, it requires less marinating time, usually about 15 to 30 minutes. If left longer, the seafood begins to appear "cooked" from the acidity of the marinade. Not only is the texture changed, but the flavor of the marinade becomes too intense.

Sep 19, 2016

Shrimp Creole

Ask most people to name their favorite seafood, and chances are they'll answer "shrimp." This tasty crustacean is the most popular seafood in the nation. Mariner's Menu shares a recipe for Shrimp Creole.

Sep 6, 2016

Chopped Shrimp Salad

Remember to handle seafood gently. Be careful not to overcook it. And always modify recipes so that they suit your preferences. Mariner's Menu shares a recipe for Shrimp Salad.

Aug 22, 2016

Steamed Clams in Wine Broth I

Clams can be steamed over water, wine or fish stock with added herbs, butter, garlic or other ingredients. When the clams are done, serve the liquid as a dipping sauce. Mariner's Menu shares a recipe for Steamed Clams in Wine Broth.

Aug 8, 2016

Red Snapper with Bacon-Mushroom Stuffing

Most recipes for stuffed fish call for whole fish. We tried a number of these. Although they were delicious, we always heard the same complaints. Cutting through the backbone is difficult, especially if the fish is large, and the servings usually look unappealing. Bones in most stuffed fish create an even bigger nuisance. Mariner's Menu shares a recipe for Red Snapper with Bacon-Mushroom Stuffing.

Jul 25, 2016

Creole Sautéed Mahi-Mahi

Centuries ago, early French and Spanish flavors blended. Later the English brought their style. And African-Americans came to infuse the flavors of Africa as well. Legendary Cajun and Creole cooking associated with Louisiana was inspired and enhanced by Native Americans and African-Americans. Mariner's Menu shares a recipe for Creole Sautéed Mahi-Mahi.

Jul 11, 2016

Grilled Tuna with Herb Butter

If you plan to use the marinade for basting, reserve some before placing the seafood in it. Never baste cooked fish or shellfish with marinade that has been used on raw seafood. The food can become contaminated with harmful bacteria. Mariner's Menu shares a recipe for Grilled Tuna with Herb Butter.

Jun 27, 2016

Sautéed Soft Crabs with Fresh Lime

Soft crabs come live and fresh-frozen. If you purchase them live, often the dealer will clean them for you. Or you can quickly and easily dress them yourself. Mariner's Menu shares a recipe for Sautéed Soft Crabs with Fresh Lime.

Jun 6, 2016

Broiled Shrimp with Fresh Parsley

Before broiling, fillets, steaks, shellfish and kabobs should be lightly oiled with margarine, butter, vegetable or olive oil. Mariner's Menu shares Broiled Shrimp with Fresh Parsley.

May 23, 2016

Baked Soft-Shell Crabs

Our soft-crab recipes are simple and easy to prepare. Cooking times are for average-size crabs. Adjust time for smaller or larger crabs. Mariner's Menu shares a recipe for Baked Soft-Shell Crabs.