Grouper and Vegetable Stir-Fry
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.
Soft Crabs Amandine
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.
Smoked Bluefish Omelet
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.