Winter | Mariner's Menu

Jan 6, 2017

Fresh Bluefish Corn Chowder

Warm up your day with fresh bluefish corn chowder.

Oct 10, 2016

Citrus-Marinated Fillets

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.

Steamed Clams in Wine Broth. Photo by Vanda Lewis

Aug 22, 2016

Steamed Clams in Wine Broth I

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.

Aug 8, 2016

Red Snapper with Bacon-Mushroom Stuffing

Most recipes for stuffed fish call for whole fish. We tried a number of these. Although they were delicious, we always heard the same complaints. Cutting through the backbone is difficult, especially if the fish is large, and the servings usually look unappealing. Bones in most stuffed fish create an even bigger nuisance. Mariner's Menu shares a recipe for Red Snapper with Bacon-Mushroom Stuffing.

May 9, 2016

Deviled Clams

Southern seafood cooking developed naturally. A diversity of waters — bayous, bays, streams, sounds and the Atlantic Ocean — produced a diversity of foods such as finfish, oysters, blue crabs, shrimp, clams and scallops. Over time, a diversity of cuisines followed. Mariner's Menu shares a recipe for Deviled Clams.

Apr 11, 2016

Rich Scallop Soup

Unlike other mollusks, scallops are not sold in the shell. They are highly perishable and are shucked immediately after capture. Markets sell them fresh or frozen. Mariner's Menu shares a recipe for Rich Scallop Soup.

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.

Jan 25, 2016

Manhattan-Style Clam Chowder

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.

Dec 7, 2015

Tangy Smoked Mullet Dip

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.

Nov 23, 2015

Steamed Flounder with Shrimp Sauce

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.