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Lemon-Butter Grouper Fillet with a Mango Salsa
Lemon-Butter grouper fillet with a mango salsa, built for a hungry table after a long day out.
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Lemon-Butter grouper fillet with a mango salsa, built for a hungry table after a long day out.
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A saltwater plate: flounder with a herb crust, cooked with a close eye and a hot pan.
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Whole snapper with a herb crust -- seared with a hard crust and rested before the knife.
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Red snapper with a mango salsa -- seared with a hard crust and rested before the knife.
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Slow and simple whole snapper with a citrus salsa, full of deep, wood-smoke flavor.
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Grouper fillet done right: with caper butter, with real technique and a good rest.
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Honest sea bass and charred corn, done the way the camp likes it.
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Crispy-Skin redfish fillet with a herb crust, built for a hungry table after a long day out.
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A saltwater plate: cobia steak with lemon butter, cooked with a close eye and a hot pan.
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Pompano and charred corn -- seared with a hard crust and rested before the knife.
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Slow and simple amberjack with caper butter, full of deep, wood-smoke flavor.
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Triggerfish done right: over creamy grits, with real technique and a good rest.
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Honest triggerfish with a herb crust, done the way the camp likes it.
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Citrus red snapper over dirty rice, built for a hungry table after a long day out.
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A saltwater plate: sea bass with a citrus salsa, cooked with a close eye and a hot pan.
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Red snapper with caper butter -- seared with a hard crust and rested before the knife.
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Slow and simple mahi mahi and charred corn, full of deep, wood-smoke flavor.
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Mahi mahi done right: and charred corn, with real technique and a good rest.
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Honest mahi mahi and charred corn, done the way the camp likes it.