Tag Archives: fish

Flounder with Collards Recipe | The Sportsman’s Table

On this week’s Sportsman’s Table we are at beautiful Murrells Inlet, South Carolina and Wicked Tuna restaurant. Our guest chef today is chef instructor Tom Mullally with Grand Strand Catering, based in Myrtle Beach. For today’s dish we’re going local all the way, with fresh, local flounder and collards.

Seared Flounder over Red Peas & Collards with Rice Cake, Carrots, and Basil Sauce

*Flounder*

2- 6 oz. Portions of flounder Fillets.  Season with Salt & Pepper. Sear in Oil on Medium – High Heat until Golden Brown on Both Sides.  Finish Cooking in a 400 Degree Oven for Five Minutes if Needed.

*Red Peas* (Or favorite Bean or Lentil)

  • ½ Cup Raw Peas
  • ½ Cup Small diced Peeled Carrots
  • ¼ Cup Small Diced Onions
  • !/4 Small Diced Celery
  • 3-4 Cups of Chicken or Vegetable Stock

*Sweat the Vegetables in 75% Oil and 25% Whole Butter over Medium Heat for 2-3 Minutes.  Add Chicken Stock and Simmer for 45-60 Minutes until Peas are Soft. Once Cooked, Strain Extra Stock if Needed, Season to Taste with Salt & Pepper, and 1-2 Ounces of Whole Butter.

*Rice Cake*

  • 1 Cup of Cooked White Rice
  • ¼ Cup Diced Roasted Red Bell Pepper
  • 3 tbsp Finely Diced Scallions
  • 1-2 oz Grated Parmesan
  • 1 Whole Egg
  • 3-4 tbsp AP Flour or Breadcrumbs, to Bind Rice Cake Together

*Combine All Above Ingredients and Season to Taste with Salt and Pepper.  Form Rice into A Cake about One Inch High and 2 Inches Wide.

*Sear Rice Cake over Medium-High Heat in Oil or Melted Butter Until Golden Brown on Each Side.

*Collard Greens or Kale*

Cook 3-4 Cups worth to your Liking with Bacon, Onions, and Chicken Stock Until Wilted and Not Al Dente, About 45-60 Minutes Cooking Time.

*Basil Sauce*

  • 2 Cups of Fresh Basil Leaves
  • ½ Cup Olive Oil
  • 1-2 Garlic Cloves
  • Salt and Pepper to Taste

*Puree All Ingredients Together & Place in a Small Squire Bottle.

Plating

*Place Rice Cake on Plate, Then Add 1 Spoonful of Collards and One Spoonful of Peas To the Plate.  Place Seared Fish over the Peas & Greens.  Garnish with Your Favorite Vegetables and Squirt Basil Sauce around Flounder.

Bon appetite, Enjoy!

Red-Hog Snapper with Carolina Rice & Grilled Squash

Here’s a great recipe from Chef Nick Huckabee, Recipe-Hog Snapper w/Carolina rice and grilled squash.

Restaurant: Bliss in Murrells Inlet, SC

Website: true-bliss.com

Hog snapper with carolina plantation pecan rice pilaf grilled squash finished with a blueberry compote and grilled peaches.

The recipe consists of a 6 oz portion of hog fish,
1/2 cup of rice 1 cup of chicken stock,
1/4 cup of chopped and toasted pecans,
1 yellow crocked neck squash,
1/2 pint of blueberrries,
1 tbsp cayenne pepper,
1 tbsp of brown sugar,
1 tsp of fresh chopped basil,
1 beautiful carolina peach.

How to: To cook the rice bring the chicken stock to a rolling boil and add the rice. reduce the heat to low and cover for 20 minutes. Season with salt and pepper and let rest.

The next thing is to get begin cooking the blueberry compote.
In a small sauce pan add the blueberries, brown sugar, and cayenne pepper. Bring these ingredients to a low simmer and stir occasionally for a cooking time of about 25 minutes. Add in the fresh chopped basil and season lightly with a little salt.

For the hog fish and squash you will need a little olive oil, salt, pepper, and garlic powder. Cut the squash into rings and lightly coat them with your seasonings. The hog fish should also be lightly coated with oil and your seasonings.

Cut the peach into wedges and season very lightly with just a pinch of salt and sugar. Grill the fish, squash and peaches over medium heat for approximately 8 to 10 minutes depending on the grill.

Last you will need to add your chopped pecans to the rice. Serve the fish over the rice with the grilled squash on the side, a tsp of blueberry compote over the fish and grilled peaches for the garnish. ENJOY!

Black Drum | The Sportsman’s Table

If you’ve ever wanted a really delicious and simple recipe for Black Drum, we’ve got you covered! Here’s a simple recipe from Chef Adam Kirby.

For Fish :
1 ea black drum 6oz
1/2 cup pistachio
2 tbl ap flour
2 tbl bread crump
S&P

Sauce :
1 tsp sugar
3 tbl red vinegar
3 oz cold butter
Rough chop pistachios. Add flour and breadcrumbs salt and pepper mix well. Smash fish into mixture. Sauté over medium heat until done. Remove from pan. Deglaze Pan with vinegar and sugar. Reduce vinegar by half. Remove from heat and add cold butter till completely Inc.

Veg:
Favorite summer vegetables sautéed in a really hot pan with salt and pepper till tender.

Adam Kirby
Chef co-owner
Bistro 217
Rustic Table

Fresh Snapper over Zucchini Spaghetti Recipe

Fresh Snapper over Zucchini Spaghetti Recipe from Chef Katie Weatherford

Prepare:

EVOO
2 (6oz) snapper filets
4 zucchini (sliced on mandolin to make zoodles)
4 oz baby heirloom grape tomatoes (cut in half)
4 oz sweet corn (
Pinch garlic
S&P to taste

Salt and Pepper snapper. Cook in sauté pan in evoo until cooked through.

Heat evoo and garlic in separate sauté pan until garlic is fragrant. Add zoodles and cook for about 1 minute tossing to coat with oil. Add tomatoes and corn and toss with zoodles for another 2 minutes or until vegetables are warm. Add salt and pepper and toss again to incorporate all ingredients together. Plate with vegetables in center of plate and lay the fish across vegetables.

Hog Snapper with Carolina rice – Certified SC Fresh

Chef Nick Huckabee: Hog Snapper w/Carolina rice and grilled squash.

Restaurant: Bliss in Murrells Inlet, SC

Website: true-bliss.com

Hog snapper with carolina plantation pecan rice pilaf grilled squash finished with a blueberry compote and grilled peaches.

The recipe consists of a 6 oz portion of hog fish,
1/2 cup of rice 1 cup of chicken stock,
1/4 cup of chopped and toasted pecans,
1 yellow crocked neck squash,
1/2 pint of blueberrries,
1 tbsp cayenne pepper,
1 tbsp of brown sugar,
1 tsp of fresh chopped basil,
1 beautiful carolina peach.

How to: To cook the rice bring the chicken stock to a rolling boil and add the rice. reduce the heat to low and cover for 20 minutes. Season with salt and pepper and let rest.

The next thing is to get begin cooking the blueberry compote.
In a small sauce pan add the blueberries, brown sugar, and cayenne pepper. Bring these ingredients to a low simmer and stir occasionally for a cooking time of about 25 minutes. Add in the fresh chopped basil and season lightly with a little salt.

For the hog fish and squash you will need a little olive oil, salt, pepper, and garlic powder. Cut the squash into rings and lightly coat them with your seasonings. The hog fish should also be lightly coated with oil and your seasonings.

Cut the peach into wedges and season very lightly with just a pinch of salt and sugar. Grill the fish, squash and peaches over medium heat for approximately 8 to 10 minutes depending on the grill.

Last you will need to add your chopped pecans to the rice. Serve the fish over the rice with the grilled squash on the side, a tsp of blueberry compote over the fish and grilled peaches for the garnish. ENJOY!

Pecan Crusted Sea bass Recipe

Pecan crusted local black sea bass over vegetable ragout with carrot puree and spinach beurre blanc.

For the sea bass:

6 oz. fresh local black sea bass

1/2 cup crushed pecans, or enough to coat fish

1/2 cup seasoned flour (flour with salt and black pepper)

egg wash (2-3 beaten eggs with a tsp. of milk)

-place fish in flour, then egg wash, and finally in the crushed pecans (crust only top of fish, not both sides)

preheat nonstick pan on medium with enough olive oil to coat bottom of pan lightly (approximately 3-4 tablespoons)

place fish in the pan pecan side down and toast the pecans (approximately 1-2 minutes) and then turn fish to cook bottom side (1-2 minutes)

finish in a 350 degree oven until fish is cooked through and moist, approximately 135-140 degrees internal temperature

For the vegetable ragout:

1/4 of each vegetable, small diced

sweet potato, peeled and blanched

zucchini

parsnip, peeled and blanched

yellow onion

1/2 clove minced fresh garlic

1/2 teaspoon of minced fresh shallot

sautee the vegetables together over high heat in approximately 2 tablespoons of olive oil and 1 teaspoon of butter with salt and pepper to taste until tender

For the carrot puree:

peel and rough chop 3-4 large carrots

add the carrots to 3 quarts of boiling stock (vegetable or chicken), 4 tablespoons of butter, 1/4 cinnamon stick, 1/4 cup brown sugar, 1 teaspoon ground nutmeg, and salt to taste

cook carrots until tender, around 10 minutes

remove carrots, strain liquid and reserve

puree carrots with 1/4 cup sour cream and add reserved liquid until puree is smooth

For the spinach beurre blanc:

blanch 1 packed cup of fresh spinach, strain, reserve the liquid

puree spinach adding some liquid if necessary until very smooth, set aside

–prepare beurre blanc

1/2 cup dry white wine

1/4 cup of champagne vinegar

1 shallot cut in half

1 teaspoon whole mixed peppercorns

1 bay leaf

a few sprigs each of fresh thyme and tarragon

2 tablespoons of heavy cream

2 sticks of unsalted butter cut in teaspoon size cubes (keep chilled)

add all ingredients together except butter and cream in saucepan

reduce over medium low heat until there is approximately 2-3 tablespoons of liquid left (do not let liquid dry out completely)

reduce heat to low

then add heavy cream and let reduce for about 15 more seconds

remove chilled butter and begin adding butter cubes a few at a time (3-4 cubes) constantly whisking to emulsify sauce (let butter melt completely into the sauce before adding more cubes, remove from heat occasionally if needed so not to break sauce)

remove from heat and adjust flavor with salt and touch of lemon juice

strain through fine mesh chinois

add pureed spinach to desired color and consistency

For the garnish: sweet potato

sweet potato guafrettes
microgreens

Plating the dish:
Decorate plate with carrot puree, add vegetable ragout, add fish, top with spinach beurre blanc, garnish!

Grilled Mahi-mahi Recipe – SC Fresh

eaklrhifGrilled Mahi-mahi, BBQ Shrimp, Sautéed Summer Vegetables, Creamy Grits
By: Joseph Bonaparte
Horry Georgetown Technical College
Serves 4

Mahi Mahi rub
2 TBSP Kosher Salt
1 TBSP finely ground coffee
1 TBSP chili powder (not hot)
1 TSP cumin
½ TSP Ground Black Pepper
½ TSP Fresh Thyme, chopped
½ TSP Fresh Sage, chopped
½ TSP Fresh Rosemary, chopped
Mix all ingredients thoroughly.
For the Mahi Mahi – 4 each 4 to 6 ounce fillets.
1. Liberally season the fillets with the season mix.
2. Either bring a grill to medium heat, or heat a grill pan over medium to medium high heat.
3. Add about 2 TBSP vegetable oil to the bottom of the grill pan, tilt and swirl oil around the bottom of the pan to coat. Return to heat until very hot.
4. Add fish flesh side down. Cook for about 3 minutes, rotate the fish 45 degrees to make a cross hatch pattern. Let cook another 3 minutes.
5. Turn fish over and cook 3 to 5 minutes longer. Until cooked through (insert the tip o a small knife into the thickest part of the fish, remove and touch it to your lip. If it feels hot the fish is done.

For the “BBQ Shrimp” – this is a takeoff on Louisiana BBQ Shrimp

Creole Seasoning Mixture:
Amount Measure Ingredient
2 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon pepper, black
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon oregano, dried leaf
1 tablespoon thyme, dried leaf

Preparation:
1. Combine all ingredients thoroughly and store in an airtight container.

For the BBQ Shrimp:
1. 1 pound large shrimp, peeled and deveined
2. 1 tablespoons Creole Seasoning from above
3. 1/2 tablespoon olive oil
4. 2 large cloves garlic, cloves peeled and minced
5. 1 tablespoon chopped fresh rosemary
6. 1 1/2 tablespoons Worcestershire sauce
7. 1 1/2 tablespoons hot sauce or to taste
8. 1/2 large lemon, juice removed, quartered (reserve the juice)
9. 3 ounces beer
10. Kosher salt and freshly ground pepper to taste
11. 4 tablespoons butter
1. Lightly toss the shrimp with half the seasoning. Preheat a large sauté pan over high heat, put the oil in the pan, and heat until the oil begins to smoke. Add the shrimp and stir carefully.
2. Place the garlic and rosemary in the pan, and stir to lightly brown the garlic, being very careful not to burn it. Add the Worcestershire, hot sauce, lemon juice, and lemon quarters.
3. Deglaze the pan with the beer, stirring to release any bits clinging to the bottom, and boil the mixture to reduce while shaking the pan.
4. Allow the shrimp to cook for 2 to 2½ minutes (timing will depend on size) and add the remaining seafood seasoning, salt, and pepper.
5. When the shrimp have finished cooking, the liquid should have a saucy consistency. If not remove the shrimp and reserve. Reduce the liquid to a sauce like consistency. Reduce the heat to medium-high and add the butter a bit at a time, stirring, until the sauce is thick.
6. Remove from the heat. Adjust seasoning. Remove lemon pieces.

For the Sautéed Summer Vegetables
1 Cup Onion, ¼ inch dice
1 TBSP Garlic, chopped
Olive oil as needed
½ Cup Green pepper, ¼ inch dice
½ Cup Red bell pepper; peeled, ¼ inch dice
½ Cup Eggplant, ¼ inch dice
½ Cup Yellow Squash, ¼ inch dice
½ Cup Zucchini, ¼ inch dice
½ Cup Cherry Tomatoes; cut in half
Basil; fresh, chiffonade
Salt and fresh cracked black pepper
1. Preheat a 10-inch sauté pan over medium heat with enough olive oil to coat the bottom of the pan. Heat until the oil shimmers.
2. Add the onions and cook until tender and they are just starting to color, about 5 minutes. Add a pinch of the garlic and cook 1 more minute. Transfer it to a stainless steel bowl and reserve
3. Cook each of the vegetables separately (except the tomatoes) in this manner, removing them from the pan and reserving after quickly sautéing them. Cook the individual vegetables to the proper degree of doneness. (It varies for each vegetable. You want the onions very tender and just a little caramelized; the eggplant fully cooked and soft; the bell peppers, zucchini, and squash just a little tender.)
4. Reheat the sauté pan over medium heat with a little more olive oil. Place all the cooked vegetables back into the sauté pan and heat through, about 3 minutes. Add in the tomatoes, mix well and heat through, about 3 more minutes. Toss with the basil.
5. Adjust seasoning with salt and pepper.

Creamy Grits
2 cups water, or more
2 cups milk, or more
1 cup stone-ground or regular grits
kosher salt
¼ cup heavy cream
2 tbsp. unsalted butter

1. Heat the 2 cups water and milk in a heavy-bottomed saucepan until just simmering.
2. Stir grits into the simmering water and milk. Cook, stirring often, until the grits are tender to the bite and have thickened to the consistency of thick oatmeal. As the grits thicken, stir them more often to keep them from sticking and scorching. Regular grits are done in about 20 minutes, but stone-ground require an hour or a little more to cook, and you will have to add additional milk and water as needed.
3. Season the grits generously with salt and stir in the cream and butter. Remove from heat and let rest, covered, until serving. Serve hot.

To assemble the dish.
1. Place about ½ cup of grits to one side of the plate
2. Place about ½ cup of vegetables next to the grits
3. Place 3 shrimp in a line on top of the vegetables and grits
4. Lean the grilled piece of fish onto the grits
5. Spoon the BBQ shrimp sauce over the shrimp and the Mahi Mahi

Potato Encrusted Red Fish Recipe

Here’s a great recipe for potato encrusted red fish from Chef Jason Duffield!

Ingredients

1 grated potato
.5 oz. clarified butter or oil
6 oz. fish filet
1 egg (or egg wash)
salt and pepper to taste

In Medium hot skillet add butter. Place half of grated potato in skillet, coat fish with egg wash salt and pepper and place on top of potato.
Put remaining potato on the top of the fish. cook until golden brown and turn the fish, cooking the other side until golden brown.

Remove from stove top and finish in oven at 350 degrees until fish is done .

Sauteed julienne vegetables
1.5 oz. red pepper
1.5 oz. asparagus
1.5 oz. carrot julienne vegetables.
lightly saute over medium heat.
add salt and pepper to taste.
Lettuce and tomato topping
3 oz. lettuce
1 tomato( skinned and seeded)
.5 oz. olive oil
salt and pepper to taste
fresh squeezed lemon juice

Chiffonade lettuce (slice thin) and add diced tomato.

Add oil , salt ,pepper, and lemon juice.
Drizzle with a cilantro-lime aioli

Assemble with sauteed vegetables on bottom,
Potato crusted fish next, topped with lettuce and tomato, drizzled with cilantro-lime aioli.

FSN – Striped Bass on Clarks Hill Lake

Clarks Hill LakeBob will be joined this week South Carolina Department of Natural Resources Law Enforcement Officer Brian Welch. Bob and Brian will be fishing with Guide William Sasser on one of the premier freshwater lakes in the southeast, Clarks Hill or as some refer to it as Lake Strom Thurmond. Tune in this week and see if they can hold their own against one of the largest freshwater sport fish in the south.