Gulfscapes Magazine Seafood Recipes & Coastal Dining Guide for Gulf of Mexico

Crabmeat au Gratin

1 stalk celery (chopped)
1 onion (chopped)
1/4 lb. margarine
1/2 cup flour
1 can evaporated milk (13oz)
2 egg yolks (broken and stirred)
1 tsp. salt
1/2 tsp. cayenne pepper
1 lb. crabmeat
1/2 cup grated cheese

Saute onion and celery in margarine until tender. Add flour, slowly add evaporated milk. Cook until thickened. Add salt, pepper, and egg yolks. Stir well. Add crabmeat, stir. Pour into casserole dish, top with cheese and bake at 325 degrees for 25 minutes.

Posted by gulfscapes magazine at 03:44 PM | Permalink

Chiles Rellenos con Camarones (Shrimp)

4 poblano chiles, roasted (see below)
1 red bell pepper, roasted (see below)
3/4 pound deveined shell-on fresh shrimp
4 ounces shredded Monterey Jack cheese
2 ounces shredded fontina cheese
1/2 cup fresh corn kernels
3 tablespoons diced white onion
2 tablespoons chopped fresh marjoram
2 tablespoons chopped fresh cilantro
1 quart vegetable oil
4 eggs, beaten
1 cup medium blue cornmeal

To Roast Chiles:

Roast peppers by placing them under the broiler, holding them over a gas flame or roasting them on the stovetop in a cast-iron skillet until charred.

In the broiler: Preheat broiler; place peppers on broiler rack and broil, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.

Over a gas flame: (If only one or two peppers are being roasted, this method may be preferable) Holding the pepper in tongs over a medium-low to medium flame, turn pepper as it bubbles and blackens, about 15 minutes. Transfer pepper into a paper bag; close bag and set aside until cool, about 15 minutes more.

In a cast-iron skillet: Heat large cast-iron skillet over medium-high heat, using no oil; when hot, place peppers in skillet and roast, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.

After cooling, peel peppers by gently pulling off skin. Cut a slit into poblano chiles to remove seeds, leaving stem end intact; set aside. Seed roasted red pepper and dice. Put into medium mixing bowl and reserve for remaining filling ingredients.

To Prepare Shrimp Rellenos

Grill or dry-roast shrimp. To dry roast cook shrimp briefly in a heavy-bottomed skillet without any liquid or fat until shrimp turns pink and shell is crisp. Peel off and discard shell; chop into large pieces.

In reserved mixing bowl with roasted bell pepper, combine shrimp, Monterey Jack cheese, fontina cheese, corn, onion, marjoram and cilantro; mix well.

Divide mixture into 4 portions. Stuff reserved poblano chiles with shrimp mixture; press gently between the fingers to seal.

Heat oil to 375°F (or until a bit of egg dropped into oil sizzles and rises to the surface) in a deep, heavy-bottomed pan. Dip stuffed chiles in beaten egg; dredge in cornmeal. Deep-fry until exterior is dark blue (4 to 5 minutes). Serve immediately.

Posted by gulfscapes magazine at 03:15 PM | Permalink

4 quarts water
4 bay leaves
3/4 cup butter
1 cup all-purpose flour
3 onions, chopped
4 cups chopped tomatoes
2 cups sliced okra
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound crabmeat, picked over
2 pounds large shrimp, peeled and deveined

In a large pot combine water and bay leaves; set on a back burner over medium heat until needed.
 
Heat butter in a large skillet over medium-high heat. When melted, whisk in flour and heat until dark golden brown, stirring constantly; do not burn.

Add onions, tomatoes and okra. Mix well until evenly coated and slightly softened, about 3 minutes. Quickly whisk 3 or 4 ladles of water from pot into vegetable mixture; stirring until blended. Transfer back to pot and bring to a boil. Season with salt and pepper. Reduce to a simmer and cook, uncovered, for 1 1/2 hours.

Stir in crab and shrimp and cook until shrimp are pink, a few minutes more. Serve warm.

Makes 12 servings.

Posted by gulfscapes magazine at 03:12 PM | Permalink

• 1 cup oil
• 1 cup flour
• 2 large onions, chopped
• 2 bell peppers, chopped
• 4 ribs celery, chopped
• 4 - 6 cloves garlic, minced
• 4 quarts chicken stock
• 2 bay leaves
• 2 teaspoons Creole seasoning, or to taste
• 1 teaspoon dried thyme leaves
• Salt and freshly ground black pepper to taste
• 2 pounds of pealed shrimp
• 2 pounds andouille or smoked sausage, cut into 1/2" pieces
• 1 bunch scallions (green onions), tops only, chopped
• 2/3 cup fresh chopped parsley
• File powder to taste
 
Brown the sausage, pour off fat. To much fat in the gumbo just makes it taste fatty and detracts for the complex flavors of the other ingredients

In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. For a more New Orleans-style roux, cook it to a dark roux color, over lower heat.

Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.

Add the stock, seasonings, and sausage. Bring to a boil, then cook for about one hour, skim fat off the top as needed. Add shrimp in for the last 10 minutes of cooking so that you don't over cook it.

Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls.

Posted by gulfscapes magazine at 08:09 AM | Permalink

Blackened Redfish & BBQ Oysters

1 8oz redfish
Creole seasoning (enough to lightly dust)
1 ea green cabbage, remove core and slice thinly
1 ea onion sliced thinly
1 tablespoon of chopped garlic
1 ea julienne carrots
12 oz Abita Amber
Salt and pepper to taste
1/8 cup of crystal hot sauce
4 tablespoons of butter
5 fried oysters to garnish, dusted in seasoned flour

1. Dust redfish with Creole seasoning and cook in a cast iron skillet

2. Cooking the cabbage…place butter in a pot. Add garlic and let cook until just brown. Add onions and let sweat until onions are translucent. Add cabbage, beer, salt, and pepper, and braise for approximately 20 minutes. Just before cabbage is tender, add carrots.

3. Place crystal in a saucepot and let reduce by 1/2 then whisk in butter.

1 cup of BBQ Oyster Sauce
1/4 cup of crystal hot sauce
1 Tablespoon of Honey
3/4 cup of clarified margarine

Combine honey and butter, and heat to 100 degrees then slowly burre mix in hot sauce.

Posted by gulfscapes magazine at 07:45 AM | Permalink

Posted by gulfscapes magazine at 04:43 PM | Permalink

Shrimp Risotto Recipe

Citrus kissed Shrimp Risotto

16 medium shrimps peeled and deveined
2 tablespoons butter
3 tablespoons olive oil
4 cups fish stock (or chicken broth)
1 medium onion, finely chopped
2 cups risotto rice (Arborio,Carnaroli)
1 tablespoon freshly grated orange peel
juice of 1 orange
salt to taste

Place the fish stock into a saucepan, bring to a boil, then reduce heat to low, keeping it warm.

Heat the butter and 2 tablespoons of olive oil in a large, iron saucepan or in large non-stick saucepan. Add the shrimps and fry them for 3 minutes or until they are cooked (do not cook them for too long otherwise they will be tough. A good sign they are cooked is when they get red). Remove with a slotted spoonand put them in a bowl with the orange juice and set aside.

In the same sauce pan, add the remaining olive oil and onion. Stir occasionally for 2 minutes or until onions are transparent. Add rice, grated orange peel and salt. Cook, stirring constantly for 3 minutes.

Add 1/2 cup of boiling stock, stirring constantly until the stock is almost all evaporated. Continue cooking, pouring stock 1/2 cup at a time and stirring until the liquid has evaporated until the rice is almost al dente.

When the inside of the rice is slightly more firm than you desire in the final dish, stir in shrimps and the orange juice. Stir until the liquid evaporates. Season with salt and pepper.

Posted by gulfscapes magazine at 09:41 AM | Permalink

Bacon Wrapped Wahoo Steaks

1 lb. wahoo steaks
thick cut premimum smoked bacon
lemon wedges
1 tbsp. chopped cilantro

Rinse and drain the wahoo steaks well. Pat dry before grilling
Instructions:
Wrap wahoo steaks with pre-cut bacon strips.

Secure bacon around the steaks using toothpicks culinary string.

Place on a fish grilling sheet coated with olive oil.

Grill 3-4 minutes, then flip.

Cook only until bacon and steaks begin to brown.

Remove from grill and drizzle with lemon juice.

Sprinkle with fresh chopped cilantro and serve immediately.

Posted by gulfscapes magazine at 08:34 AM | Permalink

Seafood Enchiladas

1 lb. of chopped seafood. Choose from any mixture of the following:
shrimp, sea scallops, lobster, sea bass, crab meat, striped bass, mahi mahi or small clams.
1/2 medium red bell pepper
1/2 medium green bell pepper
1 medium onion
1 medium tomato
1 tbsp. chile powder
3 tbsp. cumin
1 tbsp. fresh chopped cilantro
6 flour tortillas
1 cup grated cheddar or Monteray Jack Cheese
1/4 cup olive oil
salt and pepper to taste
spanish rice
optional: 3 jalapeno peppers

Seafood must be drained well before cooking.
Instructions:
Preheat oven to 400 degress.

In a small frying pan, saute seafood quickly in olive oil just until the edges are lighly browned.

Remove and set aside.

Add remaining olive oil and simmer vegetables for 2-3 minutes or until they just begin to soften.

Add spices and just enough water to create a sauce.

Add seafood to vegetables, being careful to not crush chunks of fish.

Fill tortillas with the vegetable-seafood mix and arrange in a baking pan, coated with olive oil.

Sprinkle with cheese and bake for 10 minutes @400 degrees.

Serve over Spanish rice. 

Posted by gulfscapes magazine at 08:32 AM | Permalink

Tomato-Crab Tortillas

8 oz. crab meat
2 oz. cream cheese
2 tbsp. orange juice
2 tsp. lemon peel
1/4 cup cilantro
1 can chopped tomato
1/2 cup green onion
1 chopped jalapeno pepper
8 flour tortillas
5 tbsp. vegetable oil

Mix cheeses, cilantro, orange juice, lemon peel and season to taste with salt and pepper. Mix crab meat, tomatoes, green onions and pepper in a large bowl.

Spread cheese mixture over tortillas and top with crab meat- vegetable mixture. Fold in half.

Heat oil, cook tortillas until slightly brown. Cut into wedges and serve.

Posted by gulfscapes magazine at 08:28 AM | Permalink

Almond Crusted Fish Recipe

2 tablespoons olive oil
4 ea. 4 oz. fish filets (about 1/2 inch thick)
salt and pepper to taste
1/2 cup almond crust
1/2 cup lemon butter sauce
------------------------------------------
Almond Crust
1 slice white bread (fresh)
1/4 cup Honey Roasted Sliced Almonds
2 tablespoons butter (melted)
1 teaspoon lemon juice (fresh)
1 teaspoon chopped parsley (fresh)
------------------------------------------
Lemon Butter Sauce
1 tablespoon olive oil
1 teaspoon arlic (chopped )
2 tablespoons white wine
1/2 teaspoon Thyme (fresh)
1 cup heavy cream
3 threads of saffron
1 tablespoon lemon juice (fresh)
2 tablespoons butter (cold, cubed)
salt and white pepper to taste
1 teaspoon cornstarch
1 teaspoon cold water

Part 1 - Prepare the Fish
Lightly season the fish on both sides with salt and pepper.
Heat a 10" sauté pan over medium high heat then add the olive oil.
Place the seasoned fish in the heated pan and reduce heat to medium; sauté the fish for 2-3 minutes per side, just until it flakes easily and is cook through.
Transfer the fish to a warm serving plate and top the fish with the warm almond crust and serve with heated lemon butter sauce.

Part 2 - Prepare the Almond Crust
Place slice of white bread into food processor or blender and pulse to make coarse bread crumbs.
Lightly toast bread crumbs on a cookie sheet pan in a 350°F oven (4-5 minutes).
Measure out 1/4 cup of bread crumbs and save the rest for another use in the freezer.
Place all the ingredients in a small mixing bowl and mix to evenly combine.
Warm the topping for 30 seconds in the microwave just prior to serving over the fish.

Part 3 - Prepare the Lemon Butter Sauce
Add the oil to a heated small sauce pan.
Add the garlic and sauté for 30 seconds.
Add the wine and thyme; reduce by half.
Add the cream, saffron and lemon juice; bring to a boil and immediately reduce heat to low.
Add the butter cubes and stir until combined.
Mix the cornstarch and water in a small bowl and add slowly to the sauce, while stirring until thickened.
Season the sauce with salt and white pepper to taste.
Strain the sauce through a fine mesh strainer and serve hot.
Serves: This recipe makes 2 servings.

Posted by gulfscapes magazine at 08:25 AM | Permalink

Baked Fish 

3 or 4 fish fillets (4 to 6 oz. each)
about 6 oz. fresh spinach
¼ c. fresh parsley snipped (or 2 t. dried)
2 teaspoons brown mustard
1 T. olive oil or sesame oil (can use up to 3 T. if you want to)
2 teaspoons lemon juice
1 T. soy sauce
1/8 to ¼ c. sesame seed (white or black)
1/8 teaspoon cayenne pepper (2 shakes)


Spread clean spinach leaves in a large casserole dish sprayed w/ oil.
Lay rinsed fish fillets on top.
Mix up the remaining ingredients and pour over the fish.

Bake in a 450 degree oven 20 min. or so until fish is cooked.

Posted by gulfscapes magazine at 08:22 AM | Permalink

Posted by gulfscapes magazine at 08:19 AM | Permalink

Posted by gulfscapes magazine at 08:18 AM | Permalink

Posted by gulfscapes magazine at 08:17 AM | Permalink

Posted by gulfscapes magazine at 08:16 AM | Permalink

Posted by gulfscapes magazine at 08:15 AM | Permalink

• Preheat the broiler. Line a broiler pan with foil and lightly oil. Remove the seafood from the marinade and place it in a single layer on the broiler pan.

   

• Remember that broiling cooks seafood quickly. Keep your eye on it to avoid burning.

   

• Broil the seafood for half of the total cooking time. Turn and baste occasionally with the marinade to keep the seafood moist. Continue broiling until the seafood turns from translucent to opaque in the center.

Posted by gulfscapes magazine at 08:13 AM | Permalink

Posted by gulfscapes magazine at 08:12 AM | Permalink

Posted by gulfscapes magazine at 08:11 AM | Permalink

• Marinating quickly tenderizes meat and also adds additional flavor. Use roughly 2 to 4 cups of marinade for every 1 1/2 to 2 pounds of food. The marinade should completely surround the food. Cooked meat should never be returned to its marinade; germs killed in the cooking process could still be present in the marinade dish.

   

• A secret to tender, moist, tasty meat and fish is the thickness you choose. A thickness anywhere from one inch to one and a half inches works well.

   

• Trim beef steaks to 1/8 inch fat--this reduces grease drippings to help minimize open flames. If you like your hamburgers juicy, go with ground beef that is about 15 to 20 percent fat. Have fish fillets cut from 1 to 1 1/2 inches thick--anything thinner will dry out too quickly. Pork chops should also be at least 1 to 1 1/2 inches thick--this cut is ready when the meat is no longer pink along the bone and when the juices run clear.

   

• For direct cooking on a charcoal grill, make sure there is enough charcoal to extend in a single layer 1 to 2 inches beyond the area of the food on the grill. This is for a low heat fire. I like mine hot-so my charcoal is two layers thick, and extends 3-4 inches beyond the meat. Pour briquettes into the grill to determine the quantity. Then stack into a pyramid for lighting. Don't disturb the pyramid till the charcoal is done (see below). For indirect cooking, food is placed over a drip pan and the briquettes are banked either to one or both sides of the pan.

   

• When using charcoal, the key is to avoid giving the meat a "lighter fluid taste". The usual advice is to use the least amount of starter fluid as possible to light the fire. But I've found that I am less likely to get any "lighter fluid taste" on the meat when I use large amounts of lighter fluid. I thoroughly soak the charcoal, which makes for large, leaping flames and a very hot fire. My theory is that the heat generated from the large fire burns any petrochemical residue off better than a small, cooler fire. (Some folks like "charcoal chimneys", which are thin metal tubes that hold the charcoal and allow it to be lit from below with paper-no lighter fluid. I like these, but haven't used one lately. They are worth a try.)

   

• The key, no matter how much lighter fluid you use, is to keep your cooking grate completely away from the fire until ready to cook. This keeps any petrochemical residue from being deposited on your cooking surface, where it could be transferred to your meat.

   

• Your charcoal is not ready until 95% of it is gray. Cooking before your charcoal is fully ready will increase the likelihood of "lighter fluid taste".

   

• When roasting or grilling with a BBQ pit closed, open a can of beer and place the beer over the hottest part of the fire. The beer will boil and super saturate the air inside the pit with water vapor, beer flavors and alcohol. This will help in keeping the roasting meats moist, while adding flavor to the meat.

   

• Whenever barbecuing, use tongs to turn the meat. A fork should never be used as it will punch holes in the meat and allow the natural juices to escape, causing the meat to lose flavor and become chewy.

   

• When grilling meats, it is usually best to turn the meat only once.

   

• Tomato and/or sugar based BBQ sauces should be added only at the end of the grilling process, since these products will burn easily and are seldom considered an internal meat flavoring.

   

• To estimate the temperature of your grill, hold your hand, palm side down, about six inches above the coals. If you can only hold your hand for:
        Two seconds - it's hot, about 375°F or more
        Three seconds - it's medium-hot, about 350 to 375°F
        Four seconds - it's medium, about 300 to 350°F
        Five seconds - it's low, about 200 to 300°F

Posted by gulfscapes magazine at 08:10 AM | Permalink

• Small whole fish will need about 7 minutes on each side. A little longer if stuffed.
  

   

• Large whole fish will need about 15 minutes per side, again longer if it is very large or stuffed.
  

   

• Fillets (like salmon) will need about 6-8 minutes per side. Trout fillets may only need 4 minutes per side.
  

   

• Steaks (like halibut or salmon) usually need about 5 minutes per side.
  
• Kabobs are usually cut into chunks a little over an inch thick and will need about 12 minutes turning often.
  

   

• Cook fish and seafood like shrimp on a cleanly scraped grill that has been brushed with a little oil or fat.
  

   

• Cook fish on an oiled grill, skin side down, for the first part of the cooking time. The skin protects the fish from burning and drying out. It also can provide natural oils to your grill, so when you flip the fish it doesn't stick.

Posted by gulfscapes magazine at 08:09 AM | Permalink

• A hinged wire grill basket is best for cooking whole fish such as snapper, trout or salmon. It also works well for fillets of tender fish such as perch, snapper, catfish or flounder.
  

   

• Firm fish, such as tuna, salmon, or shark can be cooked directly on the grill if handled carefully.
  

   

• Skewer small shellfish such as shrimp or scallops on metal or water-soaked wooden skewers or cook them in a grill basket.
  

   

• Grill fillets over medium to medium-low heat. Fish can cook quickly and it is easier to slow down cook time and monitor to not overcook.
  

   

• Turn fish only once. (Flipping back and forth will break fish apart.)
  

   

• If using a marinade, allow fish to soak up flavor for at least 30 minutes. Refrigerate while soaking in marinade.
  

   

• If you are going to use the marinade as an extra sauce on top of the cooked fish or seafood, the marinade liquid must be boiled by itself for at least 5 minutes to cook out any bacteria that may be there from when the fish was soaking.
  

   

• To grill shellfish in the shell, such as oysters, mussels and clams, place them directly on the hottest part of the grill. They're done when the shell opens. Discard those that don't open after about 5 minutes.

Posted by gulfscapes magazine at 08:08 AM | Permalink

Posted by gulfscapes magazine at 08:06 AM | Permalink

Spicy Lobster Dish from the Bahamas

Bahamian Lobster Curry

Meat from 1 lobster (about 3/4 cup- l cup)
1 onion
3 ounces of butter
2 tablespoons of curry powder
1 tablespoon flour
salt to taste
1 cup of milk
Juice from 1 lemon

Put the butter in a pan and fry the onions in slices.

Mix flour, curry, and salt together, then add to fried onions.

Add milk and let boil for an hour on low heat. Add more milk if it gets dry.

Add cut up lobster meat and lemon. Simmer for a half hour.

Posted by gulfscapes magazine at 08:47 AM | Permalink

Conch Salad with Pineapple

2 pounds fresh conch, removed from shell
1/2 fresh pineapple - peeled, cored and chopped
1/2 cup water
2 lemons, juiced
1 cup chopped fresh cilantro
1 medium onion, chopped
1 medium tomato, chopped (optional)
salt to taste

Trim and peel the conch, and cut into small cubes. Place into a large bowl with the water, lemon juice, cilantro, onion, pineapple, tomato and salt. Let stand at room temperature for 1 hour before serving.

Posted by gulfscapes magazine at 08:10 AM | Permalink

Banana Sole Supreme

2 tablespoons butter
1 tablespoon all-purpose flour
1 cup milk
6 (4 ounce) fillets sole
1/2 cup white wine
2 tablespoons fresh lime juice
salt and pepper to taste
3 bananas, sliced lengthwise
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan over medium heat, blend the butter, flour, and milk. Cook, stirring constantly, until a thick sauce has formed.

Arrange sole in a single layer in a medium baking dish, and cover with the wine and lime juice. Season with salt and pepper. Pour 1/2 the sauce over the fish. Arrange bananas over the fish, and cover with remaining sauce. Sprinkle with Parmesan cheese.

Bake 25 minutes in the preheated oven, until the cheese is lightly browned and the fish is easily flaked with a fork. Drain any of the remaining wine and lime juice mixture before serving.

Posted by gulfscapes magazine at 03:00 PM | Permalink

Tropical Mahi Mahi

2 pounds mahi mahi fillets
1/2 cup dark rum
1/2 cup fresh lime juice
2 onion, sliced into thin rings
1 lemon, sliced
2 teaspoons dried oregano
4 tablespoons butter
ground black pepper to taste

Arrange the fish fillets in an oven proof 9x13 glass baking dish. Pour the rum and lime juice over the fish and place a slice onion on each fillet. Cover and refrigerate for 2 to 4 hours.

Preheat oven to 325 degrees F (165 degrees C).

Remove fish from the refrigerator and pour off about 3/4 of the liquid. Leave the onion slices in the dish and place a thick slice of lemon on each fish fillet. Sprinkle with oregano and black pepper to taste. Place a pat of butter or margarine on each fillet.

Bake, covered, at 350 degrees F (165 degrees C) for about 20 to 30 minutes or until fish flakes easily with a fork. Be careful not to over cook the fish or it will be dry. Serve with the cooked onion and lemon slices.

Posted by gulfscapes magazine at 02:54 PM | Permalink

Shrimp Scampi with Vermouth

2 pounds shrimp, peeled and deveined
1/3 cup olive oil
1/3 cup vermouth
2 large cloves garlic, crushed
3/4 teaspoons salt
1/2 teaspoon freshly ground pepper
3 tablespoons chopped fresh parsley
3 tablespoons fresh lemon juice, about 1 large lemon

Heat oil over medium low heat in a large skillet. Sauté shrimp; add vermouth, garlic, salt, and pepper; simmer until liquid is almost evaporated. Sprinkle with parsley and lemon juice. Gently stir and serve with toothpicks as an appetizer.

Posted by gulfscapes magazine at 07:59 AM | Permalink

Spicy Grilled Tuna Steaks

1/4 cup vegetable oil
4 cloves garlic, crushed and minced
2 tablespoons soy sauce
1/4 teaspoon dry mustard
3 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
2 pounds tuna steaks
1 lemon, cut in wedges

In a jar or bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper. Shake or whisk to blend well. Rinse tuna steaks under cold running water and pat dry. Place the tuna in a shallow bowl; cover with marinade, cover the bowl, and refrigerate for 1 hour.

Cook the tuna steaks on a lightly oiled broiler pan under a preheated broiler for about 4 to 5 minutes on each side, or until tuna is opaque. Serve with lemon wedges. Serves 4.

Posted by gulfscapes magazine at 09:04 AM | Permalink

Simple Crab Cakes

2 egg whites, lightly beaten
2 tablespoons mayonnaise
2 teaspoons chopped fresh parsley
1 1/4 teaspoons Old Bay or Creole/Cajun seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1 teaspoon dry mustard
1/2 cup soft bread crumbs
1 pound fresh lump crabmeat, drained

Combine egg whites, mayonnaise, parsley, Creole seasoning, Worcestershire sauce, pepper, and dry mustard. Gently stir in the bread crumbs and crabmeat. Shape mixture into 8 patties, about 2 1/2 inches in diameter.

Posted by gulfscapes magazine at 02:30 PM | Permalink

Margarita Grouper

4 (6 ounce) grouper fillets
1/3 cup tequila
1/2 cup orange liqueur
3/4 cup fresh lime juice
1 teaspoon salt
3 large cloves garlic, peeled
4 tablespoons olive oil
3 medium tomatoes, diced
1 medium onion, chopped
1 small jalapeno, seeded and minced
4 tablespoons chopped fresh cilantro
1 pinch white sugar
salt to taste
1 tablespoon olive oil
ground black pepper to taste

Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqu