by Dana Point Fish Company | Jul 16, 2015 | Recipes, Shrimp and Prawn Recipes
Cajun Shrimp Jambalaya 1 tablespoon butter1 tablespoon butter1/4 cup ham (cubed)1/4 cup diced green pepper1 bay leaf1 sprig fresh thyme1 sprig fresh parsley (chopped)1 onion (sliced)2 garlic cloves (crushed)Salt and pepper (to taste)1 pound shrimp (peeled)2...
by Dana Point Fish Company | Jul 15, 2015 | Recipes
This simple dish is great served with buttered toast. Crab Meat Avery Island 1/2 cup butter2 medium onions (chopped)1/3 cup sliced celery1/4 cup chopped green pepper6 tablespoons flour1/2 cup milk2 cans condensed cream of mushroom soup1/2 teaspoon Tabasco sauce2...
by Dana Point Fish Company | Jul 14, 2015 | Mussels, Recipes, Seafood, Shellfish and Seafood Recipes
Serve these mussels with warm baguettes to break apart and dip into the broth. Mussels with Saffron and White Wine Fennel Broth 3 dozen mussels (cleaned and debeaded)2 tablespoons oil1/2 fennel bulb (chopped)1/2 cup chopped carrots1/2 cup chopped celery1 small onion...
by Dana Point Fish Company | Jul 13, 2015 | Fish Recipes, Recipes
For redfish, you can substitute any rockfish, snapper, or perch. Creole Courtbouillon of Redfish 1 6- pound redfish1/4 cup butter1/4 cup flour2 large onions (sliced)1 14- ounce can chopped tomatoes2 bay leaves1/4 teaspoon ground allspice1/2 teaspoon salt (or to...
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 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...
by Dana Point Fish Company | Jul 3, 2015 | Recipes, Sauces & Condiments
This is a great sauce to serve with sautéed shrimp. Roasted Garlic and Rosemary White Wine Sauce 5 whole heads of garlicOlive oil1 cup white wine1 shallot (diced)1 sprig rosemary1 tablespoon Dijon mustard1 1/2 cups heavy creamSalt and pepper Trim the loose skins from...
by John Shelton | Jul 2, 2015 | Fish Recipes, Recipes, Sanddab
A meunière sauce is a simple, rustic brown butter pan sauce. Typically, most recipes will begin with dredged and sautéed fish fillets, or sometimes fillets that have been lightly breaded and pan fried. Then, a one-pan sauce is made of browning butter, adding onions...
by Dana Point Fish Company | Jun 29, 2015 | Cooking Methods, Recipes
Dredging and Breading Dredging is one step in the breading process, and consists of coating an item in flour or another coating such as bread crumbs or cornmeal. This initial coat can be left as is and used right before frying to keep moisture inside the food and give...
