Grouper and Vegetable Stir-Fry

June 5, 2017 | Vanda Lewis

Mariner's Menu shares a recipe for Grouper and Vegetable Stir-Fry. Seafood is ideal for stir-frying. Use firm seafood that will hold together. Shrimp and scallops are just the right size. Cut fish into small chunks or bite-size pieces. Catfish, tuna, salmon and other firm fish cook quickly and remain tender....

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Soft Crabs Amandine

May 23, 2017 | Vanda Lewis

Mariner's Menu shares a recipe for Soft Crabs Amandine. What could be tastier than a hard blue crab with its hidden bits and chunks of sweet, white meat? For many people, the ultimate delicacy is a soft crab that can be eaten almost whole — claws, flipper and a new shell included....

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Smoked Bluefish Omelet

May 8, 2017 | Vanda Lewis

Mariner's Menu shares a recipe for Smoke Bluefish Omelet. Centuries ago, the coastal Indians began smoking fish over glowing embers as a means of preservation. By using this method, the catch from a good fall fishing trip could be enjoyed throughout the lean winter months....

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Pine Bark Stew

April 24, 2017 | Vanda Lewis

Mariner's Menu shares a recipe for Pine Bark Stew. During Revolutionary War times, Carolina cooks concocted the fish stew using the tender roots of pine trees for flavoring, along with a slab of bacon and a red pepper pod. ...

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Oyster Fritters

March 20, 2017 | Vanda Lewis

This recipe was contributed by the late Eloise Pigott of Gloucester, N.C., in the June/July 1983 issue of Coastwatch....

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