Savory Catfish with Lemon. Photo by Vanda Lewis

Savory Catfish with Lemon

February 8, 2016 | Vanda Lewis

Flaky and moist, mild-flavored catfish can be substituted for most white-fleshed fish in recipes. Mariner’s Menu shares a recipe for Savory Catfish with Lemon.

Manhattan-Style Clam Chowder. Photo By Vanda Lewis

Manhattan-Style Clam Chowder

January 25, 2016 | Vanda Lewis

It’s often a good idea to follow a recipe the first time you make a dish, then modify it to your tastes the next time. Use the ingredients that you enjoy. Mariner’s Menu shares a recipe for Manhattan-Style Clam Chowder.

Tangy Smoked Mullet Dip. Photo by Vanda Lewis

Tangy Smoked Mullet Dip

December 7, 2015 | Vanda Lewis

Serve this tangy and smokey appetizer with chips or assorted crackers at your next gathering. Mariner’s Menu shares a recipe for Tangy Smoked Mullet Dip.

Steamed Flounder with Shrimp Sauce. Photo by Vanda Lewis

Steamed Flounder with Shrimp Sauce

November 23, 2015 | Vanda Lewis

An easy way to enhance simply prepared seafood is to use a sauce, butter or marinade. Delicious fish can be made even better by adding a basic, easy-to-prepare dressing. Butters and sauces also add eye appeal, particularly to steamed or poached fish. Remember that you want to bring out natural flavors, not disguise them. Avoid heavy sauces that cover up the true taste of the seafood. Mariner’s Menu shares a recipe for Steamed Flounder with Shrimp Sauce.

Italian Fish Stew

November 2, 2015 | Vanda Lewis

Remember that you can always substitute species. Go to the market to buy fresh fish that is in season, not a particular species. And use your favorite seasonings. Mariner’s Menu shares a recipe for Italian Fish Stew.