Great seafood ideas from Dave DeWitt
FMI—The Food Industry Association just released its 2021 Power of Seafood report. Their findings say that seafood was a major player in increased grocery sales during 2020.
This soup started as a seafood sauce for enchiladas, but the staff at the Mountain Road Cafe couldn’t keep their spoons out of it, so they turned it into a soup.
This is a common dish in the cocinas económicas of Isla Mujeres. It is best served with rice, black beans, marinated onions, hot sauce, and fresh hot tortillas.
Hawaii being comprised of islands, it’s no shocker that seafood is a major part of the local diet.
For as wonderful as seafood is to eat in and of itself, complementary side dishes and desserts like this lemongrass brulee with grilled mangoes really make the meal memorable.
Stuffed eggs are the most obvious (and delicious) ways to use up left-over Easter eggs.
The grouper can either be fried or grilled, but since we were served fried grouper, try the recipe shown. Snapper can be substituted for the grouper but use a salt water fish for this recipe.
Make sure to keep an eye on your marlin quesadillas while they’re cooking; you don’t want to overcook the cheese, which should ooze gradually into the fish to create a mixed and delicious flavor. You can substitute any type of fish for marlin.
One of Byron Bay Chilli Co’s signature sauces is their Fiery Coconut Chilli Sauce, which is the secret weapon for this barbecue shrimp and fish.
Imagine a place where you can drive for more than 40 miles between a lagoon and the Gulf of Mexico, where humble houses on the side of the road sell crab meat by the kilo and on the road’s speed bumps you can buy fresh prawns, bags full of green habaneros, or the largest shrimp you’ve ever seen.
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