Using flaked fish helps vary the use of fish in your menu. Rather than cooking and serving individual pieces of fish, occasionally flaking the fish combining it with other favorite ingredients can make a great new recipe. Mariner’s Menu shares a recipe for Seafood Pizza.
“Frying” has almost become a dirty word in seafood circles in recent years, and much of the criticism is deserved. We know that grease-laden foods add fat and calories we do not need. But remember that our bodies need some fat. The problem is that we eat too much of it. Mariner’s Menu shares a recipe for Fried Clams.
For large groups, plan to have mostly cold appetizers, with only a couple of hot ones. Then you can enjoy your guests and spend minimal time in the kitchen. Mariner’s Menu shares a recipe for Hot Crab Dip.
Lionfish are infesting the Atlantic Coast of both North and South America, including off the coast of North Carolina. The invasive fish also have spread swiftly through the Gulf of Mexico and throughout the Caribbean.
Serve your fresh salad on a bed of greenery. Vary the lettuce bed for variety. Instead of the usual iceberg, try the delicate, buttery flavor of Boston or Bibb lettuce. Or use red leaf lettuce for some added color. Mariner’s Menu shares a recipe for Shrimp Salad with Dill.