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Nov 21, 2016

Stir-Fried Noodles with Shrimp

Mariner's Menu shares a recipe for Stir-Fried Noodles with Shrimp. Most of our pasta recipes almost make a meal in themselves. Just add a crisp vegetable salad, and enjoy a little taste of Italy.

Nov 7, 2016

Carolina Fish Stew

Mariner's Menu shares a recipe for Carolina Fish Stew.

Oct 24, 2016

Fish Chowder

Mariner's Menu shares a recipe for Fish Chowder. Use your favorite firm fish for this satisfying chowder recipe, pair it with hot cornbread.

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.

Sep 19, 2016

Shrimp Creole

Ask most people to name their favorite seafood, and chances are they'll answer "shrimp." This tasty crustacean is the most popular seafood in the nation. Mariner's Menu shares a recipe for Shrimp Creole.

Sep 6, 2016

Chopped Shrimp Salad

Remember to handle seafood gently. Be careful not to overcook it. And always modify recipes so that they suit your preferences. Mariner's Menu shares a recipe for Shrimp Salad.

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.

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.

Jul 11, 2016

Grilled Tuna with Herb Butter

If you plan to use the marinade for basting, reserve some before placing the seafood in it. Never baste cooked fish or shellfish with marinade that has been used on raw seafood. The food can become contaminated with harmful bacteria. Mariner's Menu shares a recipe for Grilled Tuna with Herb Butter.