Tag Archives: Chef Tom Mullally

Seared Snapper Recipe | The Sportsman’s Table

International Culinary Institute of Myrtle Beach

Seared Snapper “Francaise” Over Rice With Farm Fresh Vegetables

Tom Mullally – 2 Portion Yield

Procedure:

Take two – 6-7 ounce snapper fillets and lightly season both sides with salt & pepper. Lightly dredge raw snapper in ap flour, then egg wash, then in hot oil on medium high heat. Add snapper to the oil until you get a nice golden brown on both sides.

Finish snapper fillets in a 400 degree oven for 5-10 minutes until cooked and flaky.

Cook about ¾ Cup of your favorite raw rice until fluffy, about 25 minutes

Cook about 2 cups total of your favorite mixed vegetables. Reheat the vegetables in melted whole butter over medium-low heat. Season to taste.

Lastly, squeeze some fresh lemon over the fish to complete the dish.

Seared Blacktip Tuna and Shrimp – Chef Tom Mullally

Here’s a fantastic shrimp and tuna recipe from Chef Tom Mullally!

Seared Blacktip Tuna and U10 Shrimp

over Petite Pasta with Fresh Corn Relish

(yields 2 portions)

2 – 6 oz Tuna Filets * 1/2 cup of uncooked petite pasta

6 – Large Shrimp * Boil pasta in lightly salted water

1 – medium Shallot-minced until cooked, about 5-7 minutes

1 – small Garlic Clove-minced * season cooked pasta with salt &

1 oz Olive Oil or Salad Oil pepper to taste

Fresh Corn Relish

2 ears of corn on the cob, shucked then roasted or boiled until soft

1/2 Roma Tomato, diced small

1 Tb minced Shallot or Red Onion

1 Tb diced Scallion

*Season Tuna and Shrimp with salt and pepper then sear in Olive Oil

over medium-high heat, adding minced garlic and shallots

** Cook good grade of Tuna – rare to medium rare ( suggested )

* Combine all 4 ingredients for the corn relish, saute over medium

heat with melted whole butter. Season to taste.

* To complete the dish, spoon cooked pasta on the plate first, then

place Tuna and Shrimp down next to pasta. Spoon the Corn Relish

over the seafood then garnish dish with your favorite vegetables.

Bon Appetite !!!

Trophy Reds on Lake Pontchartrain – Chevy’s Destination of the Week

Bob is in The Bayou State this week fishing with Captain Mike Gallo of Angling Adventures of Louisiana. They’ll be fishing Lake Pontchartrain, a nationally known estuary for large trout and the Redfish capital of the world! Bob is on the hunt for trophy Redfish and trying out a few new techniques to land the big ones, so stay tuned to see how he gets it done. This show is guaranteed to get you pumped to take a Redfishing trip to Louisiana! We’re also cooking up some Certified South Carolina Shrimp & Tuna in the kitchen with Chef Tom Mullally!

Seared Golden Tile Fish Recipe

Another great recipe for Seared local Golden Tile Fish with Sweet Red Pepper-Dill Relish over Mashed Celery Root from Chef Tom Mullally- Horry/Georgetown Tech Culinary Institute.

Yield: (2 portions)

Relish: 1- diced roasted red pepper ( 425 degree oven, 20-30 min, turn pepper once or twice until almost black.

Now the skin from the pepper Will fall off easily under running cold water.)

1- tbsp chopped dill

1- ripe tomato, diced

1- tbsp diced scallion. —

Dice all ingredients fairly small. Combine together in a small bowl with salt, pepper, and vinegar

1- tbsp diced red onion

1- tbsp apple cider vinegar

1- large celery root: peel and dice the celery.

Boil in lightly salted water.

Once celery is soft, mash the celery root with melted butter and cream or milk.