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Recipes

Bud and Bay Shrimp

September 29, 2011

Ingredients: 14-16 Lg. Key West Pink Shrimp, uncooked. 6oz. Budweiser beer 1 and 1/2 oz. Old Bay Seasoning 2 oz. Butter 1/2 oz. Ground Garlic Method: Add all ingredients together in a sauté pan. Bring to a boil Cover 5-7 min stirring occasionally until shrimp are pink and half moon shaped.  Serves 4. Enjoy!

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Grouper Oscar

September 7, 2011

Ingredients: 8 oz fresh Grouper fillet 4 steamed asparagus 2 oz crabmeat 1.5 oz hollandaise sauce 1 oz oil Preparation: Heat oil in saute pan on medium heat. Cook Grouper 4 minutes each side until done. Remove Grouper from pan and top with warm asparagus, crabmeat, and hollandaise. Rich and delicious. Enjoy !

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Greek Salad with Grilled Salmon

August 30, 2011

Ingredients:  6oz     Salmon Grilled with Sea salt and Pepper 6oz     Romaine Lettuce 1oz     Greek Olives 4-6     Grape Tomatoes 4-6     Cucumber Slices 3         Red Onion Rings 2         Pepperoncinis 1oz     Feta Cheese 4oz     Greek Dressing  Method: Salt and Pepper Salmon and grill for 5 minutes on each side. Place on top of Romaine lettuce with all the ingredients [...]

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California Tuna Salad

August 1, 2011

Created by Chef Ian Fairweather of the Sandbar Restaurant Ingredients: 4oz   Seared Tuna 1oz   Vegetable Oil 6oz   Mixed Greens ¼      Fresh Avocado 2      Strips Bacon (chopped) 4-6  Grape Tomatoes4oz  Cucumber Wasabi Dressing Pinch of Sea Salt & Pepper Method: Season Tuna with salt and pepper. Pour oil into a hot pan and sear both sides [...]

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Wasabi Salmon Salad

June 29, 2011

Created by Chef George Quattromani – Mar Vista Dockside Restaurant and Pub 1 cup hot water 8 oz Wasabi Powder 1 tbsp sesame oil 4 oz rice wine vinegar 4 oz soy sauce 4-6 oz Salmon 8 oz Japanese bread crumbs Sesame dressing or your favorite Oriental or Italian Dressing Mix sesame oil, rice wine [...]

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Sautéed Conch Filet with a Light Mixed Greens Salad

May 26, 2011

Ingredients: Conch 1 filet Salad Greens 1 cup Extra virgin olive oil 3 tbsp Red vinegar 1 tbsp Dijon mustard 1 tbsp Salt and Pepper to taste Method: To make the conch filet as tender as possible cut away any of the black, orange, or gray skin like material from the outer portion of the filet, leaving just the white [...]

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