We get asked how to cook our fish every day.
So here are some general cooking guidelines, followed by a bunch of family recipes for everything we sell.
Click on any fish name to expand, or scroll down for recipes.
Steam for 5-7 minutes
Boil for 3-5 minutes
Grill for 4-5 minutes total 2 minutes a side
Sauté for 4-5 minutes
Cooking Tips:
If using metal skewers drop cooking time to 3-4 minutes on the grill.
Always peel, make slight cut down back, and rinse Mexican White shrimp before cooking, shell is very difficult to remove before cooking.
Shrimp can be used as a binding for crab cakes instead of bread crumbs.
Steam 12-15 minutes
Boil 10-12 minutes
Grill 15-20
Clams can be eaten raw
Cooking tips:
Rinse shells before cooking
If cooking in a thick sauce, such as in a marinara or a cioppino, clams take 15-20 minutes to steam.
Make sure your clams open all the way before removing them for the heat. They will slightly open about three quarters of the way into the cooking and then fully open about 1-2 minutes after that.
Remember if clams are open before cooking and won’t close when tapped throw them away. After cooking throw away any clams that do not open.
Steam 15-20 minutes
Boil 12-15 minutes
Split and Cleaned
Steam 7-9 minutes
Grill 2 minutes meat side down 6-7 minutes shell side down
Bake @400 6-7 minutes meat side up
Broil on high shell side up 5-6 minutes meat side up 2 minutes
Sauté meat side down 2-3 minutes shell side down 6-7 minutes
Cooking tips:
Butter is always your friend while cooking lobster. Make sure to add butter to the meat side of the lobster.
Tailed
Steam 12-15 minutes
Boil 10-12 minutes
Grill 7-9 minutes
Bake @400 7-9 minutes
Broil on high for 6-8 minutes
Lobster can be eaten raw
Steam 6-8 minutes
Sauté 4-6 minutes with butter or oil
Grill 2 minutes a side
Sweet Shrimp can be eaten raw
Cooking tips:
Always cook Sweet Shrimp with shell ON, these shrimp are rather delicate and need the shell to protect them. They also become much easier to peel after cooking.
If you get a shrimp with roe either eat raw or use to make a dipping butter by sautéing the roe with butter and garlic.
Boil 10-12 minutes on a rolling boil
Steam 12-15 minutes
Cooking tips:
If crabs are very active before cooking place them in the freezer for 5-8 minutes. This will not kill the crabs but just slow them down so they don’t cause you any issue.
Sauté/Sear 1-2 minutes a side
Grill 1-2 minutes a side
Scallops can be eaten raw
Cooking tips:
Rinse and dry scallops. Make sure to dry the scallops well before cooking. A good way to do this is to lay them on a bed of rock salt for 20-30 minutes or squeeze them individually with paper towels
Scallops will stick to the pan or grill no matter the amount of oil you put. That being said do not force them to detach, when they are ready the scallops will naturally release from the pan or grill.
Scallops are also a great thing to add in casseroles.
Scallops can be used as a binding for crab cakes instead of bread crumbs.
Grill 3-4 minutes a side or on skin side for 8-10 minutes
Bake @450 for 8-10 minutes
Broil 6-8 minutes
Sauté 3-4 minutes a side
Sear
Salmon can be eaten raw
Cooking tips:
To remove pin bone from the salmon, slightly bend the fillet so the bone stick up and they will be much easier to remove.
Grill 3-4 minutes a side
Sear 2 minutes a side (ask for a thinner slice to sear)
Bake @400 6-8 minutes
Broil 3-4 minutes a side
Cooking tips:
Do Not overcook, it is always better to remove the swordfish from heat undercooked and let it rest rather than leave it on the heat.
Sear 1-2 minutes a side (depending on how raw you prefer the center)
Grill 2-3 minutes a side
Tuna can be eaten raw
Cooking tips:
When cutting tuna for sashimi always cut against the grain of the fish.
Grill 3-4 minutes a side.
Bake @400 6-8 minutes.
Broil 3-4 minutes a side.
Sear 3-4 minutes a side.
Grill 3-4 minutes a side.
Sear 2-3 minutes a side.
Bake @400 6-8 minutes.
Broil 3-4 minutes a side.
Yellowtail can be eaten raw.
Local
Grill 3-4 minutes a side.
Sear 3-4 minutes a side.
Sauté 3-4 minutes a side.
Steam 4-6 minutes side.
Bake @400 4-6 minutes.
Broil 3-4 minutes a side.
Cooking tips:
Local Halibut has a lower fat content than Northern so add more oil/butter (aka fat) to local halibut.
Northern
Grill 4-6 minutes a side or 8-12 minutes skin side down.
Sear 3 minutes a side, meat side down first. Finish in the oven @400F 6-8 minutes.
Steam 10-15 minutes
Bake @425F 10-15 minutes
Broil 4-6 minutes a side
Grill 3-4 minutes a side or 8-10 minutes skin side down
Sear 3 minutes a side finish in the oven @400 for 6-8 minutes
Broil 3-4 minutes a side
Steam 10-15 minutes
Bake @425 10-15 minutes
Sear 1-2 minute meat side 3-4 minutes a skin side
Bake @400 4-6 minutes
Grill
In foil 15-18 minutes
Direct heat 5-7 minutes a side
Bake @400 12-14 minutes
Cooking tips:
When grilling cut an onion or potato in half and put the rounded side of the onion/potato half in the cavity of the fish. The onion/potato creates a flat surface for the fish to be able to stand up on the grill, like a beer can when you make beer can chicken. This takes the need for foil away because it creates a convection effect. This allows you to easily crisp the skin of the fish.
Whole
Steam 15-20 minutes
Salted Baked (see snapper recipe)
Fillet
Steam 8-10 minutes
Poach 8-10 minutes
Sauteed Shrimp With Garlic
Servings 2
Ingredients
- 1 lb Mexican White Shrimp peel & devein
- 2 T Unsalted Butter
- 1 t Olive Oil
- 2 cloves garlic minced
Instructions
- Melt Butter in pan with Oil
- Add Shrimp. Cook for two minutes.
- Add Garlic. Turn Shrimp.
- Cook for another 1-2 minutes.
- Plate & Serve
Clams Steamed in White Wine and Butter
Servings 2
Equipment
- Deep Sauté Pan w/ Lid
Ingredients
- 12 Little Neck Clams
- 4 T Unsalted Butter
- 1 c Dry White Wine
- 3 cloves Garlic minced
- ½ c Italian Parsley roughly chopped
Instructions
- Rinse clams in colander and set aside
- Melt butter in Sauté Pan
- Add Garlic and sauté for 1 minute
- Add wine and bring to a simmer
- Add Clams and cover for 12-15 minutes
- Plate and serve with your favorite pasta or bread
Notes
Make sure your clams open all the way before removing them from the heat.
They will slightly open about three quarters of the way into the cooking and then fully open about 1-2 minutes after that. Remember if clams are open before cooking and won’t close when tapped throw them away. After cooking throw away any clams that do not open.
They will slightly open about three quarters of the way into the cooking and then fully open about 1-2 minutes after that. Remember if clams are open before cooking and won’t close when tapped throw them away. After cooking throw away any clams that do not open.
Lobster Florentine
Servings 2
Equipment
- Deep Sauté Pan w/ Lid
Ingredients
- 2 Lobsters Split & Cleaned
- 1 bag Spinach
- 2 T Olive Oil
- 4 oz Cream Cheese
- 3 cloves Garlic minced
- ⅔ c Pine Nuts toasted
Instructions
- Set oven to Broil. Put rack second row from top.
- Cover baking sheet with aluminum foil, dull side up.
- Rinse and dry lobsters. Place on foil-lined baking sheet meat side down.
- Add oil to sauté pan.
- Once oil is heated, add spinach and cover with lid for 2 minutes.
- Open lid and stir, making sure top spinach is on bottom and vice versa. Cook for 2 minutes.
- While spinach is cooking, place lobsters in the oven for 4-6 minutes.
- Add garlic to spinach in sauté pan, cook for 1 minute.
- Add cream cheese to pan, wait a minute for cheese to melt, then stir until spinach is coated and all cheese is melted.
- Add pine nuts, stir, and remove pan from heat.
- Remove lobsters from oven, carefully turn so meat side is up.
- Equally fill head portions of lobsters with creamed spinach.
- Bake lobsters in oven for 2-3 minutes.
- Plate & Serve
Sweet Shrimp with Chimichurri Dipping Sauce
Servings 2
Ingredients
- 8-12 Sweet Shrimp
- 1 c Orange Marmalade
- 1 c Lemon or Lime
- 1 T Olive Oil
- 2 T Soy Sauce (we use low sodium, but chef's choice)
- ½ bunch Cilantro roughly chopped
- 2 cloves Garlic minced
- 1 t Red Pepper Flakes
Instructions
- In a Medium Mixing bowl, Combine Marmalade, Lime/Lemon Juice, Olive Oil, Soy Sauce, Cilantro, Garlic, and Red Pepper Flakes.
- If dip is too thick, add more lime/lemon juice. If too thin, add more marmalade.
- Cover and Refrigerate.
- Choose a cooking method for shrimp (steam, sauté, or grill) and cook shrimp shell ON.
- Once cooked, peel and dip in sauce.
Crab Boil
Servings 2
Ingredients
- 4-6 Live Rock Crab
- 4-6 Red Potatoes cut in half or quarters depending on size
- 2 ears Corn shucked and cut in half or thirds (depending on size)
- 1 Onion (Large) Quartered
- 8 oz Andouille Sausage
- ¼ c Old Bay Seasoning
Instructions
- Bring Large pot of water to a boil.
- Add Potatoes, Corn, Onion, Sausage, and Oil Bay.
- Boil until potatoes are cooked through, about 20-30 minutes.
- Add crabs to boiling mixture, cook for about 10-12 minutes.
- Plate and get ready to get messy.
Seared Scallops
Servings 2
Equipment
- Cast Iron (or heavyweight) pan
Ingredients
- 1 bag Scallops
- 3 T Unsalted Butter
- 2 cloves Garlic Minced
Instructions
- Rinse and dry scallops.
- Heat a cast iron pan on the stove for 1-2 minutes. Add butter.
- Once melted and bubbling, add dry scallops.
- Wait 1-2 minutes, or when scallops release from pan, flip.
- Add garlic. Cook another 1-2 minutes, or when scallops release from pan.
- Plate and serve.
Baked Salmon
Servings 2
Ingredients
- 1 lb Salmon
- ½ T DIjon Mustard
- 1½ T Olive Oil
- ½ T Lemon Juice
- ½ T Chopped Dill
Instructions
- Preheat oven to 450F
- Place Salmon on aluminum foil-lined baking sheet, dull side of foil facing up.
- Mix Dijon Mustard, Olive Oil, and Lemon Juice together and pour over salmon. Sprinkle with chopped dill.
- Bake for 8-10 MInutes for Filets, 11-12 minutes for Steaks
Chris's Tequila Swordfish
Servings 2
Ingredients
- 1 lb Swordfish
- 1 c Tequila
- 1 bunch Cilantro
- 4 cloves Garlic
- ½ c Lime
Instructions
- In blender (food processor or immersion blender can also be used) add tequila, Cilantro leaves, Garlic, and Lime. Blend until Garlic and Cilantro are incorporated.
- Rinse and dry swordfish. Place in 1-gallon Ziploc bag, add mixture from blender.
- Shake bag to coat, and marinate in refrigerator for 15-30 minutes.
- Grill 3-4 minutes per side.
Seared Tuna with Avocado Tomato Salad
Servings 2
Ingredients
- 1 lb Tuna
- 1 Avocado cubed
- 8 Heirloom Cherry Tomatoes halved
- ¼ Red Onion thinly sliced
- ¼ c Lime Juice
- Salt & Pepper to taste
Instructions
- In medium bowl toss together cubed avocado, halved tomatoes, thinly sliced red onion, lime, and salt/pepper. Set aside.
- Rinse and dry tuna. Season lightly with salt & pepper and sear 1-2 minutes per side.
- Plate tuna, placing salad on top of tuna slice.
- Serve with White Rice.
Grilled Opah
Servings 2
Ingredients
- 1 lb Opah
- 1 c Teriyaki (we use soyaki)
- ½ c Regular Mayo
Instructions
- Mix Teriyaki and Mayo together, it should be like a thin pancake batter. Add more teriyaki to thin, or mayo to thicken. (This mixture can be used on any grilled fish.)
- Heat grill to medium high.
- Coat all sides of rinsed and dried Opah with mixture.
- Grill 3-4 minutes per side.
Notes
Don't be afraid of mayo. It cooks right off and protects the fish from burning on the grill.
Yellowtail Carpaccio
Servings 2
Ingredients
- ½-¾ lb Yellowtail skinned
- ½ Lemon
- Sea Salt
Instructions
- Rinse and dry Yellowtail.
- With sharp knife, thinly slice yellowtail.
- Lay out slices on serving plate, then squeeze lemon over and sprinkle lightly with sea salt.
Greek Lemon Onion Halibut
Servings 2
Ingredients
- 1 lb Halibut
- 1 Medium Onion thinly sliced
- ½ c Butter
- ¼ c Olive Oil
- ½ c Lemon Juice
- ½ bunch Italian Flat Leaf Parsley roughly chopped
- Salt & Pepper
Instructions
- Rinse and dry halibut, season with Salt & Pepper. If Halibut is local, coat with 1T Olive Oil before seasoning.
- Preheat oven to 425F.
- Bake Halibut on baking sheet wrapped in foil, dull side up, 10-15 minutes.
- While the halibut bakes, melt butter in medium pan with oil.
- Add sliced onions and lemon, cook for 15 minutes.
- Add Parsley, cook for another 2 minutes.
- Plate Halibut, pour onions over, and serve.
Potato Chip Crusted Seabass
Servings 2
Ingredients
- 1 lb Seabass skinned
- 1 Egg beaten
- ½ c Flour seasoned with Pepper and Garlic Powder
- 1 c Wavy Potato Chips crushed
- 1 T Olive Oil
Instructions
- Preheat the oven to 425F.
- Rinse and dry Seabass.
- Set up a station with the egg in a medium bowl, flour and chips each on a plate. (We use paper plates for the flour and chips.)
- Drench the fish first in egg, then in flour, back into the egg, and finally into the chips.
- When the fish is in the chips, be sure to press them into the fish so it cretes a nice crust.
- Heat a cast iron pan with oil.
- Sear each side of the fish for 1-2 minutes, then place pan into hot oven.
- Bake 6-8 minutes.
- Plate and serve. Goes great with a creamed spinach.
Seared John Dory with Fresh Cracked Pepper
Servings 2
Ingredients
- 1 lb John Dory
- 1 T Olive Oil
- 2 T Unsalted Butter
- 1 clove Garlic minced
- ¼ Lemon
- Fresh cracked pepper to taste
Instructions
- Rinse and Dry John Dory.
- Heat butter and oil in a pan (cast iron works the best).
- Add John Dory meat side down 1-2 minutes.
- Flip and add garlic, let cook 3-4 minutes skin side down.
- Plate. Crack fresh pepper over the top with a squeeze of lemon.
Salt Baked Whole Snapper
Ingredients
- 2-3 lb Whole Snapper (cleaned and gutted) Either 2 smaller fish or 1 large fish
- ½ Lemon, sliced into rounds about 3 per fish
- ¼ c Parsley Roughly Chopped
- ¼ Onion thinly sliced
- 1 3-lb box Morton Coarse Kosher salt
- 6 large Egg Whites
Instructions
- Preheat oven to 400 degrees.
- Stuff fish with lemon slices, parsley, and onion (you can use different things to stuff the fish, but this is the family favorite).
- In a large bowl, mix together kosher salt and egg whites until mixture resembles wet sand.
- Spread about 1c. of the mixture on the bottom of a large baking sheet to create a "bed" for the fish.
- Lay the fish on the bed.
- Use the rest of the salt mixture to completely coat the fish, gently pressing down.
- Bake fish for about 30 minutes (or until fish has an internal temperature of about 135 degrees).
- Remove from oven and let cool slightly, about 5 minutes.
- Use a mallet to gently crack the salt coating away from teh fish.
- Serve fish as is, or remove skin and fillet before serving.
Marinara Poached Sheephead with Clams
Servings 2
Ingredients
- 1 lb Sheephead Filet
- 8 Littleneck Clams
- 24 oz Garlic-Heavy Marinara
Instructions
- In deep sauté pan with lid, warm Marinara until it is simmering.
- Rinse and dry sheephead & clams.
- Place Sheephead in center of the pan. Place rinsed clams around fish.
- Cover and cook for 12-15 minutes or until clams are all the way open.
- Serve with C'est Si Bon Baguette.