ICI Student Matthew Southern demonstrates a red snapper recipe.
Tag Archives: seafood
Crab Cakes | The Sportsman’s Table
ICI student shows Bob her crab cakes recipe.
Grouper with Sweet Potatoes | The Sportsman’s Table
Frank’s Restaurant Executive Chef cooks up some grouper with sweet potatoes.
Red Snapper Recipe | The Sportsman’s Table
Chef Tom Mullally shares a red snapper dish.
Clams Over Linguine | The Sportsman’s Table
Cook a recipe that will make you look like trained chef with this great clam dish.
Spicy Shrimp & Grits | The Sportsman’s Table
Chef Brittany Lee of Lee’s Farmers Market in Murrells Inlet shows Bob a spicy shrimp and grits recipe.
Sesame Encrusted Fish|The Sportsman’s Table
Student Chef Dante Passeri at the International Culinary Institute of Myrtle Beach serves up a sesame encrusted fish dish.
Seared Local Flounder |The Sportsman’s Table
Cooking a South Carolina favorite, seared flounder with Executive Chef Instructor Tom Mullally at the International Culinary Institute of Myrtle Beach & Owner of “Strand Catering.”
Seared Flounder
Tom Mullally
Ingredients
- 8 ounces grouper (2 fillets) or swap another firm white fish (such as halibut) Pinch salt, pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
Procedure:
Pat fillets dry. Sprinkle them on both sides with salt and pepper.
Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.
Place the fillets in the pan and cook about 3-4 minutes. Don’t touch the fillets until they’re ready to flip.
Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it’s ready to flip. If the fillets won’t release, give them another 30 seconds. They’ll release when they’ve finished cooking.
After flipping, divide the remaining 1 TB butter over both fillets.
Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.
Serve with desired sides.
Tile Fish & Butter Sauce | The Sportsman’s Table
Ed Dombrowski of Lee’s Farmers Market shows Bob a Tile fish recipe with a creamy butter sauce.
Muscadine Shrimp & Grits with Collards | The Sportsman’s Table
Chef Ed Dombrowski servers up Shrimp & Grits with Collards and Muscadine Butter Sauce.