RECIPES

November 30 2016

Steamed Monkfish Liver

Provided by the Lobster Place/ Cull&Pistol Test Kitchen

Monkfish liver or ankimo is considered the foie gras of the sea.  The liver's extremely high fat content (40%) makes it ideal for foie gras like applications.  Check out this simple Japanese preparation.

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October 11 2016

Grilled Salmon & Roasted Squash Salad

Provided by the Lobster Place/ Cull&Pistol Test Kitchen

The use of raw fall and winter vegetables in this salad makes this dish both healthy and unique. It is also a great reason to visit your local farmers market to see what ingredients thrive in the different seasons.

 

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September 07 2016

Grilled Sanma

Provided by the Lobster Place/ Cull&Pistol Test Kitchen

A super easy recipe that pairs the strong flavor of the saury with a nice smokiness from the grill.

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August 11 2016

Uni Tempura with Ginger Ponzu Sauce

Provided by the Lobster Place/ Cull&Pistol Test Kitchen

This twist on a simple fried Japanese dish makes a great snack for cocktail parties  

 

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July 27 2016

Striped Bass with Zucchini Puree and Summer Vegetables

Provided by the Lobster Place/ Cull&Pistol Test Kitchen

Succulent bass filet, zucchini, corn, and tomato go hand in hand during the summer months.

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July 06 2016

Tuna Poke

Provided by the Lobster Place/ Cull&Pistol Test Kitchen

The Hawaiian classic raw preparation is a quick and healthy snack, and also makes a great appetizer for warmer weather dinner parties

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June 22 2016

Razor Clams with Chiles and Garlic

Provided by Saveur.com

Razor clams take well to quick-cooked preparations like this one, a popular order at Bar Pinotxo, a tapas counter in La Boqueria, Barcelona's covered market.

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May 04 2016

Fried Blowfish Tails

Provided by Lobster Place

A quick and easy way to enjoy.  These blowfish tails are great for dipping in your favorite sauces!

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March 08 2016

Crawfish Boil

Provided by FoodNetwork.com

Nothing more communal than a crawfish boil.   This recipe is as much about the experience as it is about the taste, and both don't disappoint.  

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March 02 2016

Cooked Fresh Maine Shrimp

Provided by the New York Times

The best way to cook shrimp is the simplest way.  

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February 24 2016

Pan-fried Shad Roe

Provided by the Lobster Place/ Cull&Pistol Test Kitchen

The foie gras of the sea deserves a rich sauce and this bacon-fat, butter and lemon sauce does not disappoint!

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January 06 2016

Grilled Saury

This recipe comes from Malta, where fish-based dishes are often served to mark religious ceremonies.  The robust Mediterranean flavors are perfect with the grilled saury.

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December 02 2015

Uni Butter

Courtesy of David Seigal, Executive Chef of Cull & Pistol Oyster Bar

Butter and sea urchin combine to make a very rich, delicious spread

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November 18 2015

Grilled Squid Stuffed with Sausage & Swiss Chard

Courtesy of David Seigal, Executive Chef of Cull & Pistol Oyster Bar

You can utilize a wide variety of sausage to suit your fancy, but we find that lamb merguez is the best foil to the squid flavor.

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November 18 2015

Oyster Stuffing

Provided by Saveur.com

We've always been partial to traditional New England-style stuffing, particularly when it's made with smoky cured pork and oysters.

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October 14 2015

Broiled Oysters with Speck

Courtesy of David Seigal, Executive Chef of Cull & Pistol Oyster Bar

Warm oysters with melted cheese and a hint of smoke from sliced Speck makes a spectacular appetizer for cocktail parties. 

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September 09 2015

Fried Anchovies

There's nothing better than fried fresh anchovies.  This recipe highlights their rich, distinctive, lightly oily flavor.  Don't be afraid to eat these whole, anchovies have edible bones that provide a nice crunch when fried.

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September 02 2015

Sole Fillets with Herbed Wine Sauce

Adapted from Foodandwine.com

A simple vermouth- and herb-spiked cream sauce is incredibly delicious over tender, flaky pieces of fresh sole.

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August 26 2015

Grilled Albacore

Provided by FoodNetwork.com

Rich, full flavor and meaty texture of albacore paired with a light and refreshing cabbage salad.

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August 14 2015

Fluke Ceviche

Courtesy of Lobster Place/Cull & Pistol Test Kitchen

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August 12 2015

Caribbean Wahoo

Provided by Field Guide to Seafood by Aliza Green

The coconut and heat from the scotch bonnet work wonderfully with the fatty and sweet taste of the Wahoo

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August 05 2015

John Dory Fillets à la Meunière

Provided by NYTimes.com, February 15, 2006

The mild flavor and rich texture of the dory pair well with this classic French sauce.  

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July 29 2015

Charred Spiced Bonito Tacos

Provided by Epicurious.com, July 1996, Reed Hearon, La Parilla: The Mexican Grill

In this recipe, the fish is highly seasoned, grilled, and then broken up into pieces with the tines of a fork and used as the filling for tacos. The slight bitterness from the grilling combined with the smoky richness of the seasoned fish is a perfect excuse to experiment with several salsas as accompaniments. I particularly recommend Charred Tomato Mint Salsa. Don't forget to have plenty of soft, fresh tortillas on hand.

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July 15 2015

Grilled Pompano w/ Tangy Ginger Sauce

Provided by Food and Wine Magazine

Ginger's heat is more aromatic than incendiary, but it does give this fish a definite kick.

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