Fish Chowder

October 24, 2016 | Vanda Lewis

Mariner’s Menu shares a recipe for Fish Chowder.

Use your favorite firm fish for this satisfying chowder recipe, pair it with hot cornbread.

Citrus-Marinated Fillets

October 10, 2016 | Vanda Lewis

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.

Shrimp Creole. Photo by Vanda Lewis

Shrimp Creole

September 19, 2016 | Vanda Lewis

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.

Shrimp Salad. Photo by Vanda Lewis

Chopped Shrimp Salad

September 6, 2016 | Vanda Lewis

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.

Steamed Clams in Wine Broth. Photo by Vanda Lewis

Steamed Clams in Wine Broth

August 22, 2016 | Vanda Lewis

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.