RECIPES

December 14 2016

Pan-Seared Cobia with Asparagus Puree

Provided by the Lobster Place/ Cull&Pistol Test Kitchen

The beautiful crispy skin and unctuous flesh of the Cobia pairs well with this first vegetable of Spring.

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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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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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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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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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June 23 2015

Wreckfish, Succotash, Tomato & Herbs

Courtesy of Charleston Mag

This recipe is perfect for summer. Sweet tasting summer corn in the succotash works flawlessly with the sweet, meaty and large flaked fish.  

 

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April 17 2015

Yucatan-Style Fluke

Provided by Mel & Sheryl London

A summer special, cooled with a refreshing citrusy sauce and punched with chiles.

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April 17 2015

Whole Rainbow Trout Baked in Foil

Adapted from the New York Times

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April 17 2015

Tuna Tartare with Tofu

Provided by Mel & Sheryl London

People who say they don’t like raw fish may be converted after tasting this appetizer. And people who are lovers of sashimi will be delighted.

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April 17 2015

Three Pepper Bluefish

Provided by Mel & Sheryl London

Summertime and the bluefish are running. And preparing bluefish with these Mediterranean flavors is the perfect complement.

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April 17 2015

Swordfish Stewed in Green Pepper Tomato Sauce

Provided by Mel & Sheryl London

A year-round favorite, to be served hot over pasta or rice, or cold with a salad of crisp greens.

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April 17 2015

Summer Seafood Ceviche

Provided by Mel & Sheryl London

A colorful blend of seafood for hot weather keeps the cook cool. Prepare at least 12 hours before serving.

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April 17 2015

Steamed Chilean Sea Bass with Ginger, Garlic and Cilantro

Provided by Mel & Sheryl London

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