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Feb 17, 2014

Steamed Shrimp with Soy-Ginger Sauce

Recipe Prepare Soy-Ginger Sauce and set aside for flavors to mingle. Mix tarragon, salt, celery seed and cayenne in small bowl. Place shrimp in single layer on oiled steamer rack.…

Jan 6, 2014

Carolina Baked Flounder

Recipe Preheat the oven to 400° F Score by making three diagonal slashes on top of the fish. Place potatoes and onion around fish. Brush fish with melted margarine. Sprinkle…

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…

Nov 4, 2013

Baked Grouper with Green Onion and Mushrooms

Recipe Preheat the oven to 425° F. Place fish in greased baking dish. Brush with melted butter. Sprinkle with salt and pepper. In small saucepan, melt 3 tablespoons butter. Add…

Oct 8, 2013

Deviled Crab

Recipe Preheat the oven to 350° F. Melt 2 tablespoons butter in large skillet over medium heat. Sauté onion until tender. Add 1/2 cup bread crumbs. Add cream, stirring constantly.…

Sep 10, 2013

Maryland-Style Crab Cakes

Mariner's Menu shares Maryland-Style Crab Cakes.

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 8, 2013

Broiled Parmesan Lionfish

Recipe In small bowl, combine 4 tablespoons butter or butter, cheese, green onions, lemon juice and parsley and set aside. Place fillets on greased broiler pan. Brush with melted butter.…

Jun 26, 2013

Broiled Lionfish with Paprika and Herbs

Recipe In small bowl, combine softened butter with salt, paprika, pepper, onion, parsley, tarragon and lemon juice. Place fish on lightly greased broiler pan. Spread with half of the margarine…

Jun 4, 2013

Crab Salad

Recipe Combine celery, pickle, onion, mayonnaise, lemon juice and pepper in medium bowl. Mix well. Gently blend in crabmeat and eggs, being careful not to break pieces apart. Chill thoroughly.…