Tag Archives: fish

Catfish Tacos | The Sportsman’s Table

Jermaine Alston of Deck 383 is showing off a Purr-fect dish, Catfish Tacos!

Blackened Fish Tacos Recipe

Chef Jermaine Alston, Deck 383

Ingredients:

  • 6 oz. catfish (3 pieces)
  • 3 Flour tortillas
  • 2 oz. blackening seasoning
  • 6 oz. Asian slaw ( 2 oz. per taco)
  • 3 oz. Pico de Gallo ( 1 oz. per taco)
  • 3 oz. purple cabbage ( 1 oz. per taco)
  • Cilantro Lime Aioli
  • ¼ cup oil

Asian Slaw Ingredients:                                            

  • Cabbage
  • Red onion
  • Green Onion:
  • Shredded carrots
  • Roasted red peppers
  • Sesame oil
  • Red Wine vinegar
  • Sugar
  • Black sesame seeds
  • Salt and Pepper

Pico Ingredients:

  • Diced tomatoes
  • Red onion
  • Minced garlic
  • Cilantro
  • Green onions
  • Diced jalapeños
  • Lime juice
  • Salt and Pepper

Cilantro Lime Aioli Ingredients:

  • Mayonnaise
  • Lime juice
  • Cilantro
  • Salt and pepper

Directions:  Coat catfish with blackening seasoning.  Heat oil in frying pan.  When oil is hot enough, add blackened catfish to the pan.  Flip catfish and put in oven, on 350 degrees, for about 3-5 minutes.  While catfish is cooking, warm tortillas in the oven for about 2 minutes.  Bring catfish and tortillas out of the oven and plate fish onto tortillas.  Top with slaw, pico, purple cabbage and, finally, the cilantro lime aioli.

SC Wreck Fish Dish | The Sportsman’s Table

Dijon Herb Encrusted Wreck Fish

Serves 2 People

Ingredients:

  • 2 – 8oz Pcs Cleaned Wreck Fish
  • 2 Tbs Dijon Mustard
  • 1 Cup Fresh Herb (Minced Thyme, Sage, Oregano, Parsley)
  • 1 Cup Bread Crumbs
  • 2 Cups Vegetable Risotto
  • ¼ Cup Balsamic Reduction

Method

Coat fish in thin later of mustard. Combine herbs and breadcrumbs. Mix in bowl. Encrust fish. over coated fish. In sauté pan heat 1 Tbs oil. When hot, place fish down until brown. Flip and bake at 400° for 8 min. Remove from oven and serve over risotto. Finish with balsamic glaze drizzle.

American Hog Head Snapper Recipe | The Sportsman’s Table

Wicked Tuna Executive Chef Patrick Fowler is serving up American Hog Snapper, caught right off the coast of South Carolina. To compliment our fish, we’ll add some root veggies.

Blackened Red Snapper Recipe | The Sportsman’s Table

We are in beautiful Murrells Inlet, South Carolina at Wicked Tuna restaurant with Executive Chef Patrick Fowler. Patrick shares his Blackened Red Snapper recipe.

Blacken Catch over cheese grits with a melba sauce.

Fish

What ever fish you would like, but a like dusting of flour. A blacken seasoning you can find at the grocery store.

Cheese Grits

  • Hot water
  • Heavy Cream
  • Cheddar cheese
  • Parmesan cheese
  • Salt and pepper to taste
  • Vegetable stock
  • Corn

Method of Preparation:

  • Gather all equipment and ingredients
  • Measure ingredients
  • Add cream, water, and consommé to large pot
  • Bring to a boil
  • Add grits and whisk in until smooth
  • Stir constantly for 30 minutes (careful not to scorch)
  • Add corn and cheese
  • Incorporate fully together
  • Portion into 1/3rd pans for service
  • Wrap, label, and date  

Potatoes Seasoning

  • Garlic Powder
  • Rosemary
  • Oregano
  • Salt
  • Pepper
  • Topped with a melba sauce.

Grilled grouper with lemon garlic cream and a side of roasted rosemary potatoes.

Lemon garlic cream

  • 2 Quarts Heavy Cream
  • 1/8 Cup Garlic Powder
  • 1 ½ Cups Lemon Juice

Method of Preparation:

  • Gather all equipment and ingredients
  • Add Heavy Cream to pot
  • Add garlic powder, lemon juice, and consommé to cream
  • Bring to a boil
  • Reduce heat
  • When cream reduces and thickens, sauce is finished

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!