Season both sides of the fish with salt and pepper. Sear bone side of the snapper first, over medium heat, until golden brown, about 2 minutes. Turn fish over, complete the searing process. Finish in oven at 400 degrees until fish is flaky and cooked thru, 4-6 minutes, depending on the thickness of the fish.
Chef Hilton McLeod of F. E. Pop’s in Florence, SC shows Bob how he cooks Blackened Mahi Mahi with Succotash.
Blackened Mahi Mahi with Succotash
6 oz Mahi filet
4 TBLS blackening seasoning
1 ear of sweet corn kernels off the cob
6 okra pods cut in rounds
6 heirloom grape tomatoes cut in half
1/8 cup cooked Butter Beans
1 TBLS diced sweet onion
1.5 teaspoon minced garlic
4 Fresh basil leaves
Squeeze of 1/2 a lemon
Couple splashes of wine
1 TBLS oil
4 pads of butter
On plate spread out blackening seasoning, then lay fish on top to coat, flip fish to coat the other side
In hot skillet, melt three pads of butter
Add fish, to pan.. cook approximately 2 minutes, then flip until done. Cooking time will vary upon the thickness of the filet. (Remember it’s a whole lot easier to correct undercooked fish than it it is to correct over-cooked fish.)
Add oil to pan
Add corn to let it have a minute or so head start on the other veggies
Add okra, onions and butter beans cook another minute
Add garlic and tomatoes for 30-45 secs ( careful not let garlic burn)
Add wine 15 seconds 6. Add remaining butter and basil leaves 7. Turn off skillet add lemon and salt pepper to taste
Swirl pan until butter, lemon, basil as well as salt and pepper are married into the succotash.
Place succotash on plate with fish on top. Squeeze what’s left of the lemon over everything. Stick fork in the fish and succotash, then place in mouth and chew…repeat as necessary.
8 ounces Wreckfish (sourced from Murrells Inlet Seafood via Maypop Farm in Darlington, SC)
2 cups Paris Island Romaine, shredded (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
1 each Tomato (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
1 each Onion (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
2 each Peaches (sourced from Santee via Ellerbe Vegetable Farm in Timmonsville, SC)
1 each Kaffir Lime Leaf (sourced from McKenzie Farm in Scranton, SC)
2 cups Pixel IPA (sourced from Seminar Brewery in Florence, SC) or use your favorite beer
4 each 6” tortillas
Salt and Pepper to taste
Make the Peach Salsa – finely dice the peaches, 1⁄2 of the tomato, 1⁄2 of the onion and the jalapeno pepper. Combine in a bowl with the lime leaf, salt and pepper. Cover and refrigerate overnight.
Dice the remaining half tomato and half onion.
Cut the Wreckfish into thin strips, approximately 1 ounce each.
Place the beer and fish into a pot and bring to a boil. Once the mix is boiling, remove from the heat and let sit for 1 minute. Lay out the tortillas. Top each one with 2 strips of the fish, 1⁄2 cup lettuce, a few diced tomatoes and onions and some peach salsa. Enjoy!
Optional sauce topping – combine 1⁄4 cup Mayonnaise with 1 Tbsp Sriracha sauce and spoon some on top of the tacos
Directions: Coat catfish with blackening seasoning. Heat oil in frying pan. When oil is hot enough, add blackened catfish to the pan. Flip catfish and put in oven, on 350 degrees, for about 3-5 minutes. While catfish is cooking, warm tortillas in the oven for about 2 minutes. Bring catfish and tortillas out of the oven and plate fish onto tortillas. Top with slaw, pico, purple cabbage and, finally, the cilantro lime aioli.
The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina, or out of state, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina certified. It’s a matter of taste. Folks, welcome to Sportsman’s Table this week. We’re at Deck 383 restaurant down in beautiful Murrells Inlet, South Carolina. Wacca Wache marina. If you had never been there, come on down. But I tell you what, this guy right here is going to be responsible for serving you some great food, and he’s agreed to come on today to do another great recipe for the Sportsman’s Table. Jermaine, Bob. You’re all over it brother. Jermaine Alston, the head chef right here at Deck 383. A pleasure, my friend. What have you got for me today? Well, I’m doing one of our dishes on or menu, it’s a fish taco. Okay. We use catfish for our fish tacos, and it’s local caught catfish. Okay, awesome. All right. So what’s the first step, brother? The first step we’re gonna do, we’re gonna put some oil in our pan right here. Okay. All right. Give me it. Let that heat up a little bit. You know, everybody loves catfish. Oh, everybody loves catfish. But who’d a thought having catfish tacos? Huh? I mean, you can vary. You can use mahi, people use grouper. [Bob] Right. Sea bass. Sea bass. All kinds of fish. I’m gonna just go ahead and blacken these. [Bob] Yeah, but the main thing is that it’s all local caught. Local caught, yeah. [Bob] Certified SC. Yes, sir. [Bob] There you go. Our tomatoes for our pico, our cabbage for our Asian slaw. Gotta load up that tortilla. Yes sir. Okay. We’re gonna go ahead and drop those in the pan. Okay. Now you’re just gonna coat one side? Yeah, they’re real thin. [Bob] Okay, I got you. The cooking time is not going to be real long on ’em. All right, Bob, we’re good to go. The fish is ready to go to the tortillas. Okay man, all right. Tacos coming up! Tacos, tacos. Now folks, if you want a copy of Jermaine’s recipe, just log onto bobredfern.com I’m just putting this catfish right here. Oh man. And that’s a staple here at Deck 383. Oh, we sell a lot of these. Bob, we sell a lot of these. Oh, wow. Our fresh Asian slaw. [Bob] Oh, wow. Asian slaw. Okay, who would have ever thunk it. They love this slaw. [Bob] Oh I can imagine, look at that. Wow. We’ve got some pico. [Bob] Okay. Fresh tomatoes. South Carolina. Some South Carolina gold right there from Lee’s Farm. Lee’s Farm in Murrells Inlet, yeah. Lee’s Farm seems to be the go-to place. They’re good guys. They’re good guys over there. They come through for me all the time. There you go. You in a pinch? Even. Yup. We take some red cabbage here. Like that. [Bob] Oh yeah. It’s all about the eye of the beholder. Oh yes, sir. Like I said, all this produce is South Carolina certified. [Bob] There you go, man. That’s the way Deck 383 loves it. Yes sir. We’re gonna take some of our cilantro-lime aioli. [Bob] Okay. Oh, wow. Oh, nice. Man! That is nice, Jermaine. There you go. And that’s our fish tacos. Jermaine, as always my friend, you never cease to amaze me. Bob, thank you. Thank you for having me on, man. I appreciate it. Well thank you very much for all you do for all the folks down here along the coast at Deck 383. Folks, listen. Buy and eat local. Certifiedscgrown.com. Log on to see what’s fresh on the menu. As well as drop on in on Deck 383, down here at Murrells Inlet. And we’re gonna be right back again next week with another great recipe on the Sportsman’s Table. We’ll see you then. To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina grown products. It’s a matter of taste.
1 Cup Fresh Herb (Minced Thyme, Sage, Oregano, Parsley)
1 Cup Bread Crumbs
2 Cups Vegetable Risotto
¼ Cup Balsamic Reduction
Coat fish in thin later of mustard. Combine herbs and breadcrumbs. Mix in bowl. Encrust fish. over coated fish. In sauté pan heat 1 Tbs oil. When hot, place fish down until brown. Flip and bake at 400° for 8 min. Remove from oven and serve over risotto. Finish with balsamic glaze drizzle.
The Sportsman’s Table is brought to you by The South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified. It’s a matter of taste. Folks, welcome to this edition of the Sportsman’s Table this week and my guest chef is Sean Baxter from the Hot Tomato Restaurant, downtown Myrtle Beach and he’s right here at Deck 383 in Murrells Inlet and he’s gonna put a really great fish dish together for us. Okay, Sean, I’m all about this fish. Tell me about this one. So this is one of our local fish. It’s a wreckfish. It’s a deepwater fish. It gets its name from bein’ caught in the wrecks off the Charleston bump. [Bob] I gotcha. [Sean] So what I’m doin’ is I’m gonna do a dijon and herb gritona topping. Now gritona is just simply bread crumbs and herbs mixed together. I gotcha. [Sean] Ritz crackers works, whatever you like to use to put a little crunch on top of your stuff. It’s all some of that secret chef recipe stuff, huh? You wanna put a little dijon on it, like a little spicy dijon, then you put your bread crumbs on. [Bob] Oh, wow! [Sean] Get it in the pan. [Bob] Now is that olive oil you’re usin’ to cook it in? [Sean] Yeah, you don’t have to use olive oil, you can use soy oil, canola oil, anything like that. [Bob] I gotcha. And folks if you want a copy of Sean’s recipe, just log on to bobredfern.com and he’ll have it for ya right there. All right, Sean, the fish is lookin’ good and now we’re ready to plate. Yep, we’re usin’ this risotta rice with grilled vegetables. We have some zucchini, squash, roasted peppers, couple grape tomatoes. Finish your risotto with Parmesan cheese, give it nice little creamy texture. We’re gonna take our fish, we’re gonna get it right on there. [Bob] That smells great, Sean. [Sean] I like to finish it with a little acid, so I’ll use the balsamic reduction. [Bob] You guys come up with all these nifty little tricks. Not only does it make it look good, it makes it taste good. Taste good, that’s what we’re shootin’ for mostly. And there we have it. The humpfish outta Charleston, right there. Well, Sean, thank you my friend. It’s great to have you on as guest today and folks, listen, buy fresh, eat local, certifiedscgrown.com. Right here at Deck 383, another Sportsman’s Table is comin’ your way next week. Don’t miss it. [Narrator] To find out more information on food that’s fresher and tastier go on-line. That’s certifiedscgrown.com. Buy certified South Carolina grown products. It’s a matter of taste.
[Narrator] The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina, or out of state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified. It’s a matter of taste. Welcome this week folks, we’re in Murrell’s Inlet, South Carolina at a beautiful, Wicked Tuna restaurant right here along the coast. And, joining me today, and I tell ya, It’s a pleasure to have him, is the executive chef here at Wicked Tuna, it is Patrick Fowler. And, I tell you what, Patrick man it’s great to meet ya. Great to have on the show, my friend. Thank you, thank you. Well listen, staple, this is what you guys do here at the Wicked Tuna. Yes sir it is. Alright. We uh, well right now we have our American Hog Snapper, caught right off the coast of South Carolina. Wow. We’re just gonna cook it over some root veg, it’s all grown here around the coast, and we are just going to cook it up. Alright man, well let’s get started. I can’t wait. I’ll tell you what, I love snapper. Okay so, two filets, gonna salt it up a little bit. Put a little olive oil in there. Okay, yeah there you go. Little bit of butter, Give it a nice, Ahhh yeah. good crust in there. Gotta let it slip and slide around there a little bit. Yes sir. Now how long are you gonna let this sear for? Ah, we’ll sear it both sides, about three to four minutes. [Bob] Okay. And, it will be ready to go. [Bob] Oh wow, that’s awesome. And then so, you know when ya cook fish, and you know most of you executive chefs tell me, don’t overcook it. Don’t overcook it. So when you guys are preparing it for the restaurant, say I came in to order it, it’s the same? Yes sir, every time. What we like to do is, we dust it a little bit in a flour, and what that does is, it keeps the moisture in it so it’s nice and fresh and juicy. So when you actually bite into it, it’s not dry. There you go. Yeah, nothing’s worse than dry meat. Nothing [Bob] Okay. We’re gonna flip that over. [Bob] Patrick, here at the Wicked Tuna man, I tell you what, you guys do fish right. Yes sir. Alright, we’re gonna go ahead and start plating. Right here, I have a mixture of our root veg. We have fingerling potatoes, butternut squash, sweet potato, and a little bit of cauliflower. We’re roasting ’em off in some seasoning. [Bob] Oh wow. [Patrick] And then, we are just going to plate this right here. [Bob] Okay. [Patrick] Just like that. We’re gonna take this, this beautiful Hog Snapper, we’re gonna put it right here on the plate. We’re gonna garnish it with a little bit of lemon, garlic cream. [Bob] Oh wow! Mmmm. Man, that looks wonderful. [Patrick] And just because you always eat with your eyes first, [Bob] There you go. We’ll add a little but of greenery to it. Oh wow There it is. There you go. Wow, Hog Snapper, Wicked Tuna. My friend, thank you so much for being a guest this week. Right here Thanks for having me. Beautiful restaurant. Folks listen, the next time you are in Murrell’s Inlet stop on by the Wicked Tuna right here. This guy, and all his staff, will cook you up a meal you will never forget. And, remember, buy and eat local. It’s simply a matter of taste. Log on to certifiedscgrown.com and see what’s fresh on the menu for yourself. We’ll see you right back here again next week, on another great recipe on the Sportsman’s Table. Mmmm! To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina grown products. It’s a matter of taste.
Blacken Catch over cheese grits with a melba sauce.
What ever fish you would like, but a like dusting of flour. A blacken seasoning you can find at the grocery store.
Salt and pepper to taste
Method of Preparation:
Gather all equipment and 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
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
When cream reduces and thickens, sauce is finished
The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified. It’s a matter of taste. Welcome, this week, folks, we are in beautiful Murrells Inlet, South Carolina. Wicked Tuna restaurant, right here along the coast, is this wonderful place, and joining me is the executive chef here. This guy and his staff produce some of the finest meals. Well, listen, you just gotta come visit The Wicked Tuna when you’re here down in Murrells Inlet, South Carolina, but my executive chef today, and my guest, is Patrick Fowler here at Wicked Tuna. And what have you got for us today, okay? You guys are all about fish, man. All about fish. I don’t know anybody that does fish better than you guys. We’ve probably, we claim to fame is hook to plate. There you go. We catch it, and literally about four, five hours later, it’s touching the plate, ready to go. Oh, man, Patrick. What have you got for me today? Today, we’re gonna cook some red snapper. This was caught right off the coast. Okay. By one of our boats. And we’ll cook it up, put it over our local grits, and let’s get started. Alright, man. Oh, gotta have oil, he’s gotta have a little, he’s gotta slip and slide through that pan. I am a firm believer if you’re cooking fish, it needs to be in olive oil. There you go. Now you know, and again, I say this all the time, but folks listen, these chefs will tell you, when you’re cooking meat at home, whether it’s chicken, it’s steak, it’s fish, whatever, don’t overcook the meat, okay? A lot of folks, they do that, that’s the first thing. They just cook it to death. Yes. We do a trick, we just lightly coat it in flour. [Bob] Right. [Patrick] And what that does, that keeps all the moisture in, so you get a nice juicy fish when it’s done. [Bob] There you go, okay. [Patrick] So I’m gonna get some, little bit of salt pepper on there. Get that rolling. We’ll go ahead and start plating. These grits are already prepared. Yeah, I’ll get this pan out of the way here. Oh, wow, nice yellow grits. [Patrick] Nice yellow grits. Alright, Patrick, we about ready? Yes, sir, alright. Now we’re gonna season with a little bit of blackening. Oh, yeah. It’ll make it just nice, beautiful, goes really well. [Bob] That is an awesome looking filet. [Patrick] Let me put some butter on top, get that nice and wet. Get that nice and juicy. [Bob] Now, you guys prepare this, this is an entree right off the menu, right? [Patrick] Yes, sir, this is our blackened catch. [Bob] Okay. [Patrick] It’s one of our popular ones. People love it. It’s like a taste of breakfast at dinner. [Bob] There you go. [Patrick] So we’re gonna take it, and then we’re just gonna put that right on top like that. [Bob] Oh, yeah. You know, the eye of the beholder, it’s just great, ’cause you guys take a lot of pain to make sure it looks good. Yes, sir. Not only does it taste good, but it looks good. Now we’re gonna add, this is a marvelous sauce, it’s almost like a raspberry reduction, and this just goes well with any protein that’s blackened. It’s just absolutely delicious. [Bob] Oh wow. [Patrick] And we’ll take this, make a nice pretty little swoop. [Bob] Was there a special class at chef school? There was, there was. And there you go, a blackened catch. I’m always amazed, wow. Right here, executive chef Patrick Fowler from the Wicked Tuna here in Murrells Inlet. Patrick, as always man, it’s a pleasure, okay? Come on down and check out The Wicked Tuna. And remember, buy and eat local. It’s simply a matter of taste. Log on to certifiedscgrown.com and see what’s fresh on the menu for you. We’ll be right back here again next week on another great recipe on The Sportsman’s Table. Man, that looks awesome. [Announcer] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina grown products. It’s a matter of taste.
On this week’s Sportsman’s Table we are at beautiful Murrells Inlet, South Carolina and Wicked Tuna restaurant. Our guest chef today is chef instructor Tom Mullally with Grand Strand Catering, based in Myrtle Beach. For today’s dish we’re going local all the way, with fresh, local flounder and collards.
Seared Flounder over Red Peas & Collards with Rice Cake, Carrots, and Basil Sauce
2- 6 oz. Portions of flounder Fillets. Season with Salt & Pepper. Sear in Oil on Medium – High Heat until Golden Brown on Both Sides. Finish Cooking in a 400 Degree Oven for Five Minutes if Needed.
*Red Peas* (Or favorite Bean or Lentil)
½ Cup Raw Peas
½ Cup Small diced Peeled Carrots
¼ Cup Small Diced Onions
!/4 Small Diced Celery
3-4 Cups of Chicken or Vegetable Stock
*Sweat the Vegetables in 75% Oil and 25% Whole Butter over Medium Heat for 2-3 Minutes. Add Chicken Stock and Simmer for 45-60 Minutes until Peas are Soft. Once Cooked, Strain Extra Stock if Needed, Season to Taste with Salt & Pepper, and 1-2 Ounces of Whole Butter.
1 Cup of Cooked White Rice
¼ Cup Diced Roasted Red Bell Pepper
3 tbsp Finely Diced Scallions
1-2 oz Grated Parmesan
1 Whole Egg
3-4 tbsp AP Flour or Breadcrumbs, to Bind Rice Cake Together
*Combine All Above Ingredients and Season to Taste with Salt and Pepper. Form Rice into A Cake about One Inch High and 2 Inches Wide.
*Sear Rice Cake over Medium-High Heat in Oil or Melted Butter Until Golden Brown on Each Side.
*Collard Greens or Kale*
Cook 3-4 Cups worth to your Liking with Bacon, Onions, and Chicken Stock Until Wilted and Not Al Dente, About 45-60 Minutes Cooking Time.
2 Cups of Fresh Basil Leaves
½ Cup Olive Oil
1-2 Garlic Cloves
Salt and Pepper to Taste
*Puree All Ingredients Together & Place in a Small Squire Bottle.
*Place Rice Cake on Plate, Then Add 1 Spoonful of Collards and One Spoonful of Peas To the Plate. Place Seared Fish over the Peas & Greens. Garnish with Your Favorite Vegetables and Squirt Basil Sauce around Flounder.
Bon appetite, Enjoy!
Welcome to the Sportsman’s Table. This week we are at beautiful Murrells Inlet, South Carolina. Wicked Tuna restaurant, right here along the coast. It’s a beautiful, beautiful place to come, and my guest chef today is chef instructor Tom Mullally with grand Strand Catering, right here in Myrtle Beach. Tom. Bob, always a pleasure. Well it’s a pleasure to have you as well. You know, Strand Catering is just a great thing you do, 15 years. But I think you provide so much great food for everybody. What do you got for us this week? We’re goin’ local all the way, Bob, how we always do. We’re at Wicked Tuna, so we’ve got the ocean there in front of us. We need to do some fresh, local flounder. Oh wow. Quick sear. Okay. You know, Tom– No bland food allowed? Folks all over the country watch our show and they love these recipes you guys do, and we love certified SC-grown produce and local stuff but, if they’re not along the east coast, can they substitute this fish? Oh definitely. Definitely. Any personal preference. Grouper, red snapper. Up north, haddock, cod. Whatever your personal preference may be. That’s what I love about food, Bob. It’s just endless. You bet. Dependin’ on where you’re at, dependin’ on product availability, you can put somethin’ together. So as our fresh, local flounder’s searing, I’m gonna start our plate. Okay. Local greens here. This is actually local kale from one of our farmers. Us chefs have a deep respect for farmers and fisherman. Where would we be without ’em? [Bob] There ya go. [Tom] A little red island peas here. A little carrot, celery and onion in there. In order to be a chef, you have to be a chemist. You have to coincide those flavors together. That’s what we do. This is local South Carolina rice. That’s a rice cake. Okay. Alright, our flounder’s searing nicely. Nice little golden brown action on there. [Bob] And you know, one of the things that you guys like to stress out is don’t overcook the fish. [Tom] Correct. There’s nothin’ worse than dried piece of fish. [Bob] That’s true. [Tom] Nothin’ worse than that. Let’s give it a minute and we’ll be able to put it on our plate real soon. We’re gonna garnish it up. A little carrot here. Feed the eyes first, Bob. We’re gonna get a little color goin’. [Bob] Okay. [Tom] We’re gonna top it off with some fresh pickled, local peppers and shallots and we’re gonna drizzle a little basil sauce and our dish will be complete. Listen, here the sun’s shinin’, the ocean is right there, we’re at Wicked Tuna, I mean listen. Doesn’t get much better. Do you love your job or what? I do man. I love mine. I know. Gotta love what you’re doin’. Alright Bob, let’s finish our dish. [Bob] Oh wow. [Tom] Fresh, local flounder over our fresh, local greens, red island peas, rice cake, and we’re gonna hit it with a little basil oil right here. Oh wow. You guys have always got a… We like squirt bottles That’s right, it’s always a finish. That’s it. There you go. Wow. Mm. [Tom] Looks good enough to eat. [Bob] Yes sir, it does. [Tom] Top it off with a little fresh-squeezed lemon, and then after that we’re gonna hit it with some fresh, local pickled peppers and little shallots. Boom, our dish is complete. [Bob] Man, does that not make the meal? Make the day? Tom, always a pleasure having you on here. Folks, remember. Buy and eat local. It’s a matter of taste. Log on to certifiedscgrown.com and see for yourself what’s fresh on the menu. We’ll see you right back here gain next week on another recipe on the Sportsman’s Table. [Narrator] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina-grown products. It’s a matter of taste.
If you’ve ever wanted a really delicious and simple recipe for Black Drum, we’ve got you covered! Here’s a simple recipe from Chef Adam Kirby.
For Fish :
1 ea black drum 6oz
1/2 cup pistachio
2 tbl ap flour
2 tbl bread crump
1 tsp sugar
3 tbl red vinegar
3 oz cold butter
Rough chop pistachios. Add flour and breadcrumbs salt and pepper mix well. Smash fish into mixture. Sauté over medium heat until done. Remove from pan. Deglaze Pan with vinegar and sugar. Reduce vinegar by half. Remove from heat and add cold butter till completely Inc.
Favorite summer vegetables sautéed in a really hot pan with salt and pepper till tender.