Sautéed | Mariner's Menu

Mar 19, 2018

Southwest-Style Sautéed Scallops

Mariner's Menu shares Southwest-Style Sautéed Scallops.

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.

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.

Mar 21, 2016

Linguine with Clam Sauce

Remember to cook clams only until tender. Overcooking toughens them. Also, watch the amount of salt you add to clam dishes. Many clams taste salty naturally, and any additional salt will be too much. Mariner's Menu shares a recipe for Linguine with Clam Sauce.

Dec 9, 2013

Linguine with Shrimp Sauce

Recipe Cook shrimp in salted or seasoned water. Peel and set aside. Cook linguine according to package directions. Drain, toss with 2 tablespoons olive oil and set aside. In medium…

Jul 29, 2013

Lionfish with Fresh Herbs

Recipe In shallow dish, combine flour, crumbs and cayenne. Lightly salt and pepper fish. Dredge in flour mixture. Heat oil in large skillet to 375° F. Add 2 tablespoons of…

Jul 27, 2011

Sautéed Mahi-Mahi with Lemon-Butter Sauce

Recipe Trim all dark meat from fish. Rinse fish thoroughly and gently pat dry with paper towels. Mix flour, salt and pepper in large shallow dish. Pour milk into another.…

Nov 8, 2009

Sautéed Sea Bass with Lemon-Tarragon Sauce

Recipe Prepare Lemon-Tarragon Sauce and keep warm. Lightly salt and pepper fillets. Dredge lightly in flour. Heat oil in large skillet to 375° F, then add butter and melt. Cook…