by Dana Point Fish Company | Jul 12, 2015 | Oyster Recipes, Recipes
Oysters Bienville 1 bunch of green onions (green and white parts sliced)2 tablespoons butter2 tablespoons flour2/3 cup chicken stock1 egg yolk1/3 cup sliced mushrooms1/3 cup white wine1 teaspoon salt (or to taste)Cayenne pepper2 dozen oysters1/2 cup fresh bread...
by John Shelton | Jul 11, 2015 | Dorado, Fish Recipes, Recipes
Finely chopped macadamia nuts are used as the coating for these pan fried mahi mahi (dorado) fish fillets. Macadamia Nut Crusted Mahi Mahi with Mango Salsa For the Macadamia Crusted Mahi Mahi6 mahi mahi fillets3/4 cup finely chopped macadamia nuts1/3 cup flourSalt and...
by Dana Point Fish Company | Jul 10, 2015 | Recipes, Shrimp and Prawn Recipes
Shrimp Creole 3 tablespoons butter1 large onion (chopped small)2 cloves garlic (minced)2 tablespoons minced green bell pepper1 tablespoon flour1 can tomato sauce (8 ounces)Water ((about 1 1/2 to 2 tomato sauce sized cans))Small sprig fresh thyme2 tablespoons...
by Dana Point Fish Company | Jul 9, 2015 | Recipes
This classic crawfish bisque calls for 4 pounds of crawfish, boiled. The finished consistency should be of a thick cream. This bisque is flavored with garlic, bay leaves, whole allspice, and thyme. Creole Crawfish Bisque 4 dozen crawfish (live)1 large onion (very...
by John Shelton | Jul 8, 2015 | Recipes, Sauces & Condiments
A great sauce for grilled or pan seared scallops, grilled shrimp, or lean fish fillets. This white wine butter sauce contains lemon and grapefruit. California Citrus Butter Sauce 3 sticks whole butter (cut into pats)1/4 cup white wine2 tablespoons fresh squeezed...
by John Shelton | Jul 6, 2015 | Recipes, Saltwater Shellfish, Scallops
Here is a recipe for fool-proof pan seared and butter basted scallops. Pan Seared Butter Basted Scallops 4 large scallops1 teaspoon clarified butterSalt and pepper3 tablespoons butter (cut in pats)1 clove garlic (chopped) Heat a non-stick pan over high heat, and add...
