Tag Archives: Patrick Fowler

American Hog Head Snapper Recipe | The Sportsman’s Table

Wicked Tuna Executive Chef Patrick Fowler is serving up American Hog Snapper, caught right off the coast of South Carolina. To compliment our fish, we’ll add some root veggies.

Blackened Red Snapper Recipe | The Sportsman’s Table

We are in beautiful Murrells Inlet, South Carolina at Wicked Tuna restaurant with Executive Chef Patrick Fowler. Patrick shares his Blackened Red Snapper recipe.

Blacken Catch over cheese grits with a melba sauce.

Fish

What ever fish you would like, but a like dusting of flour. A blacken seasoning you can find at the grocery store.

Cheese Grits

  • Hot water
  • Heavy Cream
  • Cheddar cheese
  • Parmesan cheese
  • Salt and pepper to taste
  • Vegetable stock
  • Corn

Method of Preparation:

  • Gather all equipment and ingredients
  • Measure ingredients
  • Add cream, water, and consommé to large pot
  • Bring to a boil
  • Add grits and whisk in until smooth
  • Stir constantly for 30 minutes (careful not to scorch)
  • Add corn and cheese
  • Incorporate fully together
  • Portion into 1/3rd pans for service
  • Wrap, label, and date  

Potatoes Seasoning

  • Garlic Powder
  • Rosemary
  • Oregano
  • Salt
  • Pepper
  • Topped with a melba sauce.

Grilled grouper with lemon garlic cream and a side of roasted rosemary potatoes.

Lemon garlic cream

  • 2 Quarts Heavy Cream
  • 1/8 Cup Garlic Powder
  • 1 ½ Cups Lemon Juice

Method of Preparation:

  • Gather all equipment and ingredients
  • Add Heavy Cream to pot
  • Add garlic powder, lemon juice, and consommé to cream
  • Bring to a boil
  • Reduce heat
  • When cream reduces and thickens, sauce is finished