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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.

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.

Jun 6, 2016

Broiled Shrimp with Fresh Parsley

Before broiling, fillets, steaks, shellfish and kabobs should be lightly oiled with margarine, butter, vegetable or olive oil. Mariner's Menu shares Broiled Shrimp with Fresh Parsley.

May 23, 2016

Baked Soft-Shell Crabs

Our soft-crab recipes are simple and easy to prepare. Cooking times are for average-size crabs. Adjust time for smaller or larger crabs. Mariner's Menu shares a recipe for Baked Soft-Shell Crabs.

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.

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.

Mar 9, 2016

Choice Fish Cakes

For flaking, fish is usually poached or steamed. Then the meat is flaked away from the bone with a fork. Leftover fish from an earlier meal can also be used to make flaked fish. Mariner's Menu shares a recipe for Choice Fish Cakes.

Feb 22, 2016

Shrimp Casserole

Although many good casserole recipes use pasta or rice as fillers or extenders, our preparations feature fish and shellfish without many additions — just seasonings, a few vegetables or some crumbs. Mariner's Menu shares a recipe for Shrimp Casserole.