IN YOUR OVEN

1. Preheat oven to 375 degrees.
2. Place filets in greased baking dish.
3. Add wine, sherry or water 1/4 to 1/2 inch high in dish.
4. Add seasonings (Lemon, garlic butter, salt, pepper, jerk spice, etc.).
5. Cook about 10 minutes per inch thickness of filet.

Why do we suggest this method?

1. The fish should be put in a hot oven to cook properly.
2. The dish should be greased to prevent the fish from sticking to it.
3. ADDING LIQUID – This is the most important factor in the way we cook fish. When the baking dish is placed in a hot oven, the water (or wine) will heat up and eventually turn to steam. This will turn your dry oven into a “moist oven”. The steam will protect the fish, and prevent it from drying out. The natural juices and moisture in the fish (which give the fish its distinct flavor) will remain.
4. Adding seasonings is a matter of taste. Depending on the fish and your personal preferences, it can be as simple as lemon and pepper or more exotic such as pureed fresh vegetables or seasoned mayonnaise.
5. The “basic timing” rule of cooking fish is 10 minutes per inch. As oven temperatures vary, cooking times may vary. The type of fish may also affect cooking times. Some fish are denser than others and will take more time. As with cooking any seafood, most importantly

DO NOT OVERCOOK THE FISH!

ON YOUR COOKTOP

1. Heat butter in saute pan until it sizzles at medium heat.
2. Place filet, skinned side up and add seasonings (see above).
3. Cook about 4-5 minutes (depending on thickness of fish).
4. Turn fish over, add 1/4 cup of liquid (sherry, wine, water) and COVER.
5. Lower the heat, and cook another 4-5 minutes.

BOILING

Bring water to a rolling boil on high heat. Add peeled shrimp to water. Reduce heat to medium. When the water returns to a rolling boil, the shrimp are done. DO NOT OVERCOOK! Remove from heat and serve. If not serving the shrimp immediately, plunge them into ice water (this will stop the cooking process). The exact time of cooking will depend on the amount and size of the shrimp being cooked. The larger the shrimp, the longer the cooking time. You may add shrimp boil, bay leaves or any other seasoning to the water as desired. Adding salt to the water will cause the water to boil at a higher temperature, thus cooking the shrimp faster.

STEAMING

Bring water to a rolling boil on high heat. Place the shrimp in a vegetable steamer (or suitable substitute), place in the pot and cover. Cook 2-3 minutes (depending on the amount and size of the shrimp). This method prevents the shrimp from picking up the “taste” of your tap water. You may also substitute beer for water for “shrimp steamed in beer”. You may also season the shrimp or water (Old Bay) to your taste.

Peeled vs Unpeeled

There are two schools of thought on this point. As your personal taste is to be the final judge, we leave the decision to you. Here are the pros & cons of the peeling of shrimp.

Peeled – It is easier to peel the shrimp before they are cooked. The shrimp will cook a little quicker, and most importantly, the shrimp are ready to eat without any further handling as soon as they are done. It also makes them easier to eat for your guests.

Unpeeled – When cooking larger quantities, especially of smaller shrimp, it is easier to let your guests “peel ‘n’ eat” their shrimp. Some folks think that leaving the shell on during cooking adds flavor to the shrimp, although that point is debatable.

The final decision on peeling before or after cooking may rest on the availability of willing help to do the peeling. In either case, the most important thing is buying the freshest shrimp available. If you have any further questions, feel free to ask our fishmonger.

Filet Mignon, N.Y. Strip, Sirloin and other Beef

The secret to cooking steak properly on a grill is to have a very hot grill (which sears the outside of the meat helping to keep the juices inside the meat) and to flip the steak frequently (which prevents the “grill side” from charring and also helps keep the juice inside the meat). When grilling beef, do a Tammy Wynette and “Stand By Your Steak”, that is, watch and flip it every 2-3 minutes (again, depending on the heat of the grill and the distance from the heat source). If you notice little red droplets of juice forming on the top of the steak, flip the steak immediately. If you do not, the juice escapes from the beef and falls into the grill when you do flip it, causing the steak to get drier and less tender.

Tuna

Like a good beef steak, tuna is best cooked on a grill. As with a steak, cook it to a temperature (Rare-MR-M) of your liking. The longer it cooks, the drier it gets. If you have not tried it rare or medium rare, please do. You can always put it back on the grill to cook it a little more, but once it is overcooked, you both are done!

Swordfish, Dolphin, Cobia, Pompano, Halibut & Wahoo

These are very firm fleshed fish that are easily cooked directly on the grill. Before putting them on the grill, they should be greased with oil, melted butter or spray shortening (Pam). The grates of the grill should be clean and hot. Allow 3-5 minutes for each 1/2 inch of thickness (depending on the heat of the grill and how far the grate is from the heat source). If your grill has a top, cover the cooking fish and then turn the fish only once, when it is halfway done. If you are going “topless”, you may have to turn the fish 3 times, to prevent the grill side of the fish drying out. Do not overcook the fish! Remember, the fish will continue cooking slowly after you remove it from the grill, even on a plate.

Grouper, Snapper, Yellowtail, Salmon, Tilapia, Sole, Haddock et al.

These are delicately fleshed fishes that are harder to cook directly on the grill. We suggest placing your seasoned fillet* on a well-greased piece of aluminum foil and folding the top over to create a “tent” before placing it on the grill. The fish will cook a little quicker than when on the grill directly as the steam formed in the foil tent will help cook the fish. Be careful when opening the foil tent as the escaping steam is VERY HOT!
*You may season your fish with garlic butter, mango marinade, dill sauce, jerk or bronzing spices, all of which are available at our fish market. Ask our fishmonger for our recommendations!

Vegetables & Fruits

Peppers (red, yellow, orange) are best grilled whole and turned frequently. Onions, tomatoes, eggplant, squash are best thickly sliced (for easier handling.) Parboiling redskin potatoes and slicing them in half before putting them on the grill (after tossing them in olive oil) speeds up the cooking time and adds great flavor! Sliced fresh stone fruits (peaches, nectarines, apricots) are great along with the classic side pineapple.

Compound Butter

Take a pound of butter, cut it in half and allow each half to soften at room temperature in a small bowl. To the softened butter, you may add any herb (fresh or dried), spice, or flavoring of your choice. My favorites include fresh chopped garlic & chives (garlic butter), fresh chopped basil and coarse ground black pepper (peppered basil butter), and Wasabi (Japanese “horseradish powder”). When making the wasabi butter, mix the wasabi powder into a paste before folding into the softened butter. The amount of spice you mix with the butter will determine its strength. Experiment and have fun. When the softened butter and spices are well blended, spoon the butter onto WAX PAPER and form a log about 1 1/2 inches in diameter. Place the log in the freezer. Cut off slices of seasoned butter as needed, which may be placed on the food when cooking, as well as being placed on food just before serving!

Marinades

The secret of a good marinade is a Ziploc baggie! The baggie enables you to turn your product easily, quickly, and completely, travels easily to the grill without spilling, prevents you from placing cooked product back in uncooked marinade, and disposes of easily (no washing a plate or bowl). There are countless marinades now available at the markets and salad dressings also double as marinades. DO NOT OVER MARINATE your fish as it may dry out when cooked. My favorite simple “teriyaki” marinade is 1/2 cup Yoshida Brand Gourmet Sauce, 1/2 cup water, 2 Tbsp Timbers Jerk Spice. It is great for pork loins, less expensive cuts of beef, as well as steak fish.

Coffeemate Flavored Creamer as a Soak

Many recipes call for soaking or dredging the fish through milk. For a great change of taste, soak your filet in one of the many Coffeemate flavors (vanilla is simple, hazelnut is nutty and white chocolate is over the edge but great!). The longer you soak your fish, the more flavor it will absorb. You can even cook with it if you wish!

Chargrilled Mahi-Mahi “Island Style” with Grilled Stone Fruit

• 4 Mahi-Mahi (dolphin) filets 8 oz. each
• 4 oz. Garlic Butter
• 2 oz. Jamaican Jerk Spice
• 4 oz. Mango Marinade
• 2 Stone Fruits (peaches, nectarines, plums) cut in half, pitted and sliced.

Directions:
Prepare charcoaled grill or preheat gas grill to desired medium temperature.
In a microwave or on the stove (or on the grill) melt the garlic butter. Brush melted garlic butter on the top side of fish and place top side down on the grill. Brush garlic butter on unbuttered side of fish & cook 3-5 minutes (depending on heat of grill). Take 4 slices of stone fruit, brush with garlic butter, and place on grill for 30 seconds. Brush exposed side with garlic butter, flip and cook 30 seconds. Remove from heat. Grill remaining pieces of fruit carefully, remove from heat, and chop into small pieces. Flip fish carefully, sprinkle jerk spice on top of fish and cook 3-5 minutes until done. Add grilled pieces of fruit to room temperature mango marinade and spoon over fish. Top with grilled slices of fruit. (Grilled fruit also makes a great dessert on its own, served with vanilla ice cream!)

Description:
Very firm white flesh with a mild flavor. Milder than snapper and not quite as fine-flaked as snapper, grouper is by far our biggest selling fish. Groupers are members of the sea bass family, Serranidae, which is composed of over 400 species. In our market, we differentiate only Red Grouper, Black Grouper, and Scamp Grouper, which are priced differently by the fisherman. Culinary speaking, only the species Epinephelus and Mycteroperca are important. Some of the better-known groupers of these species that have appeared on our menu include:

• Black Grouper (Mycteroperca Bonaci)
• Gag Grouper (Mycteroperca Microlepsis)
• Scamp Grouper (Mycteroperca Phenax)
• Nassau Grouper (Epinephelus Striatus)
• Misty Grouper (Epinephelus Mystacinus)
• Red Grouper (Epinephelus Morio)

With the exception of Scamp Grouper, which is prized for its more delicate texture, it is very difficult to note the difference in the taste or texture of these different groupers, as they are all white fleshed and lean. The skin is tough, so the fish does not lend itself to cooking whole or as an unskinned fillet. The most important factor in buying and cooking grouper is the SIZE of the natural fillet. As some fish grow older and larger, their flesh may get tougher and less flavorful. Giant groupers (300-750 lbs.), such as the Goliath Grouper (formerly named the Jewfish) and Warsaw Grouper usually end up in chowder. Large groupers (25-50 lbs.) lend themselves best to being cut into fingers and fried. The smaller groupers (2-20 lbs.) which are the type we try to buy are equally at home in the broiler, fryer, saute pan, or charcoal grill.

Blackened Grouper
(Ingredients – serves four)

• Four 1/2 lb grouper filets
• 2 Tbls. olive oil or melted butter
• Blackening spice

Cooking Directions

• Brush tops of grouper filets with olive oil or butter.
• Preheat skillet on HIGH heat.
• Sprinkle blackening spice on the filets (the exact amount depends on how spicy you like your fish).
• Place fish, seasoned side down in hot pan.
• Cook 3-5 minutes. Add more spice if desired.
• Flip fish once and cook an additional 3-5 minutes. Remove from heat and serve (preferably with cold beer)!

Although best cooked in a hot cast iron skillet, any pan will do in a pinch. As the blackening spice will create some smoke, make sure your vent fan is on. If you do not have an exhaust system available, you can put the pan on an outside gas grill to cook!

There are three types of fresh scallops sold on the East Coast of the United States… Sea Scallops (Placopecten Magellanicus), Bay Scallops (Aeropecten Irradians), and Calico Scallops (Aequipectin Gibbus). Unless otherwise labeled, we sell sea scallops. All scallops are bi-valves, having two hinged ribbed shells (the Shell Oil Co., logo is a scallop shell). Only the muscle portion of the scallop is sold in the U.S. It is attached to the shell by a smaller “tendon” similar to that on an oyster, which often stays attached to the scallop. Before cooking, we recommend removing this “tendon” (it peels off very easily) as it is tougher in texture and different in flavor from the rest of the scallop. It is, however, perfectly safe to eat and some folks actually prize it.

Sea Scallops – The majority of domestic sea scallops are caught around the Georges Bank, in the North Atlantic off the New England coast. They are caught by draggers and as they do not live long out of water, are hand-shucked on the boats and brought to shore where they are repacked for shipping either fresh or frozen.

Bay Scallops – This smaller inshore scallop, also called a Cape Scallop, is found from Cape Cod to Long Island and hardly anywhere else. They range in size from 70 to 110 per pound (about the size of a mini marshmallow). Fresh bay scallops are excellent almost raw (scallop service) or just lightly broiled (2-3 minutes).

Calico Scallops – This small species of scallop is found from the Carolinas southward to Brazil. They range in size from 60 to 200 per pound. Because of their small size, calico scallops are usually shucked by steam-operated machines, which subject each scallop to a short blast of steam that kills the scallop and causes the shell to fall open. This process, along with the small size of the scallop, means the scallop meat is slightly cooked and perhaps toughened. Although they are substantially inferior in taste and texture to a true bay scallop, they are often passed off as bay scallops, often under the guise of “Southern Bay Scallop.” Do not confuse the two!

Diver Scallops – Officially, these are scallops that have been hand-picked by divers, as compared to the majority of scallops that are harvested by dragging chain nets across the ocean floor. As divers generally pick the larger, more mature scallops, true diver scallops were normally at the larger end of the size scale. In reality, most retailers and restaurants use the designation “diver scallop” to refer to an extra-large scallop. Whether it was hand-picked by a diver or netted is impossible to tell (unless you were the diver).

Wet Pack vs Dry Pack – Scallops are often packed in a phosphate solution that whitens them and causes them to absorb more liquid, increasing their weight by as much as 25%. When you cook them, they lose the liquid weight, so if you have bought 1 lb. of scallops, after cooking them you will only have 3/4 lb. We sell only dry pack scallops!

Shake & Baked Sweet Scallops
(Ingredients – serves four)

• 2 lbs. Large Scallops
• 1 cup seasoned bread crumbs
• 1/2 cup Coffeemate Vanilla Creamer
• 1/2 cup Sherry
• 2 Tbls. butter

Cooking Directions
Soak scallops in creamer. Dredge through bread crumbs (a plastic baggy works great). Place in a baking dish and add sherry and butter. Bake at 350 for 8-10 minutes or until the crumbs are brown.

Description:
Moist sweet white flesh, probably the most classic of all Florida fishes, sweeter and more tender than grouper. Snappers are one of the most important fish families (Lutjanidae) of the tropical seas. While there is only one true species known as Red Snapper (Lutjanus Campechanus), many other snappers as well as some other species of fish are passed off as Red Snapper. While not in the snapper family, Yellowtail Snapper (Ocyurus Chrysurus) is comparable and sometimes favored over Red Snapper. Some of the more common snappers include:

• Mangrove (Gray) Snapper (Lutjanus Griseus)
• Hambone Snapper (Lutjanus Buccanella)
• Lane Snapper (Lutjanus Synagris)
• Schoolmaster Snapper (Lutjanus Apodus)
• Mutton Snapper (Lutjanus Analis)
• Silk Snapper (Lutjanus Vivanus)
• Cubera Snapper (Lutjanus Cyanopterus)
• Dog Snapper (Lutjanus Jocu)

When filleted and skinned before cooking, the taste and texture of these fish are hard to differentiate from genuine American Red Snapper. That is why we buy all of our Snappers whole so that we know what we are buying. As with Grouper, the size of the fish (which determines the size of the filet), is very important. A 2 lb. Red Snapper will have more similar characteristics to a 2 lb. Lane Snapper than it will to a 20 lb. Red Snapper! Hog Snapper (Lachnolaimus Maximus) and Silver Snapper (Calamus Bajonado), while being premium table fish, are not in the true snapper family. Both fish are highly recommended as a substitute for, or as a change from Red Snapper as they are all sweet, tender, and finer fleshed than a true Red Snapper. Snapper is equally suitable for sauteeing, baking, broiling, or poaching, either filleted or whole.

Snapper Four Seasons
(Ingredients – serves four)

• Four 1/2 lb. snapper filets
• 2 Tbls. Butter
• Lemon Pepper
• 1/2 cup Cooking Sherry

Cooking Directions
Melt butter in saute pan at medium heat. Sprinkle lemon pepper on top of snapper filets. Place filets, seasoned side down in pan and cook 3-5 minutes. Flip fish, add sherry and cover pan, cooking another 3-5 minutes. Remove from heat and serve with the seasoned sherry butter sauce from the pan.

Named not for the restaurant of the same name, but rather for the four flavors, butter, lemon, pepper, and the most important….SHERRY, Sherry baby!

Soft shell crabs are not a species of crab, but rather just crabs that have shed their shell (molted). The most common, the blue crab, which is from the Chesapeake to New England, is usually only available fresh in late spring and summer. Here in Florida, fresh soft shell blue crabs are available all year round.

Soft shell crabs are more expensive than hard shells, because of the time-consuming method in how they are harvested. After trapping the crabs (the crab trap is similar to a lobster trap), the crabber will transfer the crabs to a holding pen where he will be able to watch them. The color of the flat swimmer fin will change from white to pink to bright orange to signal that the crab is preparing to molt. Once the crab sheds its shell, the crabber must immediately remove it from the water. If the crab stays in the water for more than an hour, the shell will become hard again. Crabs that are removed from the water as their shells are hardening will have a leathery shell and are referred to as leatherbacks.

The best part about soft shell crabs is that you can eat the whole crab, well almost the whole crab. We buy only fresh, live soft shell crabs and keep them that way until you purchase them. We clean them by removing the apron, lungs (commonly referred to as the “dead man’s fingers”) and the eyes, face, and mouth. We do not remove the “mustard” (the yellow stuff in the body of the crab). Similar to the “tamale” of a lobster, this “mustard” is actually just fat that the crab has stored in its preparation to shed. After shedding, the crab will stay alive by feeding off this fat until it is able to forage again, (similar to a hibernating bear). This mustard is considered a delicacy by crab eaters, and can easily be pushed aside by those who do not choose to eat it.

Soft shell crabs that have been frozen have been cleaned first. During the cleaning process, this fat is usually removed as it does not freeze and thaw out well along with the rest of the crab. That is why unlike frozen crabs, which are usually thin and sometimes dry, our crabs are fat, plump, and juicy.

The simplest way to enjoy the sweet flavor of a soft shell crab is to saute it. Dust the cleaned crab lightly with flour. Place topside down in a heated saute pan with some butter. Saute 3-5 minutes, flip over, and continue cooking another 2-3 minutes. Remove from heat and serve with a wedge of lemon.

AHI (the Hawaiian name for yellowfin & bigeye tuna) is now the most popular of the many species of tuna available for consumption. Albacore (used primarily for canned tuna), Blue Fin (most prevalent in North Atlantic), Skipjack and Little Tunas are some of the other members of the mackerel family. Unless noted, all of our tuna is Yellowfin.

BUYING FRESH TUNA

1. Color – THINK RED! The most important thing to look for is the color of the flesh. Depending on the grade of the tuna and its freshness, the color should be bright pale red. If the tuna is brown or grey, buy something else. Some markets sell the steaks with a dark red or brown spot in the steak. This mistakenly is called the “blood line” but is really a different muscle that enables the tuna to swim as fast as it does. It is stronger in taste (almost fishy) and most people cut it out. Cats have been known to favor this part of the tuna.

2. Thickness – THINK THICK! As with a good cut of beef, the proper thickness of your tuna steak is of the utmost importance. Your steak should be between 3/4″ to 1 & 1/4″. The size of the loin and the location of the cut will determine the weight of your cut, so inform the fishmonger how many people you are serving and they will help you determine how many steaks of the proper thickness you will need.

EATING FRESH TUNA

Fresh Tuna may be eaten raw (sashimi and sushi), seared rare (tatami), grilled medium rare or cooked throughout in a variety of ways. Its firm texture makes it a great fish to grill. As a rule, you will do well to cook your Tuna steak as you would a strip steak on the grill. If you like your steak RARE, cook the Tuna the same way, with a bright red center. If you like your steak medium, again cook the Tuna the same way, leaving it pink in the center. TRY IT…YOU’LL LIKE IT. (You can always throw it back on the grill to cook a little more, but trust me you won’t!). You can also cook your tuna in the oven or on the stovetop (see our cooking fish sheet). The recipe below works best on the stovetop.

Black & White Sesame Tuna with Teriyaki Glaze
(Ingredients – serves four)

• Four 1/2 lb. tuna steaks
• 1/2 cup black & white sesame seeds
• 1/4 cup olive oil or melted butter
• 1.2 cup teriyaki sauce or glaze (store bought)
• 1 ball freshly made wasabi

Cooking Directions

• Dredge tuna steaks through the oil or melted butter until they are thoroughly coated on both sides.
• Dredge coated tuna through sesame seeds, patting the seeds so that they adhere to the tuna on both sides.
• Place in a lightly greased saute pan on medium heat and cook for 3-5 minutes. Flip fish over, and drizzle the teriyaki sauce over the browned side of the fish.
• Continue cooking 3-5 minutes. Remove from heat.

Note:
The actual cooking time will depend on how thick the steaks are, how hot the pan is and most importantly, how you like your tuna cooked (rare, medium, or done). Be sure not to overcook!

Crunchy Grouper

Ingredients:

• 4  6-7 oz Grouper fillet
• 1/2 cup Flavored bread crumbs
• 1/2 cup Special K cereal
• 1/4 cup corn flakes
• 1/4 cup vegetable oil
• 2 eggs
• 1/2 cup milk

1. Mix bread crumbs, Special K and corn flakes together
2. Whisk milk and eggs together well
3. Dredge grouper fillets through milk/egg mixture and then coat with cereal mixture (you may need to press the cereal coating against the grouper)
4. Sautée in heated oil about 4-5 minutes each side. (Actual cooking time will depend on the thickness of the fish and the temperature of the oil.)
5. If you burn it, undercook it, or it doesn’t taste good, have dinner with us!

Snapper Almondine

Smoked Fish Dip