Hughes Seafood Company, Inc.
Recipes
Grilled Red Snapper with Tropical Fruit Salsa
Recipe courtesy Jorge Salt
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
Cook Time: 8 minutes
Yield: 4 servings
User Rating: ****
4 (8-ounce) red snapper fillets
2 limes, juiced
1 teaspoon minced fresh ginger
1 teaspoon coarse ground black pepper
3 tablespoons extra-virgin olive oil
1 1/4 cups tropical fruit salsa
Preheat a grill.
Place the red snapper fillets in a shallow dish and reserve. In a small bowl, combine lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let sit for 15 minutes.
Grill the fish over medium heat until the flesh is cooked through and opaque, about 4 minutes per side, depending on the size of the fish. Top with tropical fruit salsa and serve.
Portuguese Fish Stew
Recipe courtesy Tyler Florence and JoAnn Cianciulli
Recipe Summary
Difficulty: Easy
Yield: 4 to 6 servings
User Rating: *****
1/4 cup extra-virgin olive oil, plus more for serving
2 medium onions, chopped
4 garlic cloves, finely chopped
1 pound linguica or chorizo sausage, sliced in chunks
5 sprigs fresh thyme sprigs
1 handful fresh oregano, hand torn
2 bay leaves
2 pounds Yukon gold potatoes, sliced
3 quarts chicken broth
1 pound kale, chopped
Sea salt and freshly ground black pepper
2 dozen Littleneck clams, scrubbed
1/2 pound perch, cod, or bass fillets, skin and pin bones removed
1/4 cup coarsely chopped flat-leaf parsley
1 Recipe Rustic Crusty bread, for serving, recipe follows
Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.
Uncover the pot and add the clams; simmer covered for 15 minutes, until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.
Rustic Garlic Bread:
4 garlic cloves, coarsely chopped
4 fresh oregano sprigs, leaves stripped off the stem
4 fresh thyme sprigs, leaves stripped off the stem
1 handful fresh flat-leaf parsley, coarsely chopped
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large loaf country or Portuguese bread
Combine the garlic and herbs in a bowl. Pour in the oil, season with salt and pepper. Mix the ingredients together with a spoon. Cut a slit down the middle of the loaf of bread; pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread. Wrap the bread in aluminum foil. Roast the garlic bread on a grill or bake in a preheated 350 degree Fahrenheit oven for 5 minutes until the outside is nice and crusty. Hand tear into pieces for serving.
Yield: 6 to 8 servings
Florida Citrus Grilled Grouper with Tear Drop Tomato Salad
Recipe courtesy Emeril Lagasse, 2000
Recipe Summary
Yield: 4 servings
User Rating: * * * * *
For the Grouper:
1 whole grouper, cleaned
1 lemon, cut into wedges
1 lime, cut into wedges
1 orange cut into 1/4-inch thick round slices
1 onion, cut into 1/4-inch thick round slices
Olive oil
Salt
Freshly ground black pepper
For the Tomato salad:
1 pint red tear drop tomatoes
1 pint yellow tear drop tomatoes
1 red onion, sliced
Olive oil
Salt
Freshly ground black pepper
Preheat the grill. Lay the grouper on a large piece of aluminum foil. Cover the grouper inside and out with the lemon and lime wedges, orange and onion slices. Drizzle the fish with olive oil and season with salt and pepper. Wrap the aluminum foil around the fish. Place the fish on the grill and grill for 10 minutes, flip and grill for another 10 minutes, or until the meat is opaque and cooked through.
In a bowl, toss together the tomatoes and onion. Drizzle with olive oil and season with salt and pepper. Serve the tomato salad on top.
Grilled Red Snapper with Tropical Fruit Salsa - Portuguese Fish Stew - Florida Citrus Grilled Grouper with Tear Drop Tomato Salad
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