Tag Archives: seafood

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.

Seared Grouper | The Sportsman’s Table

Seared Grouper


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 grouper 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.

Wahoo in Tasso Ham Cream Sauce | The Sportsman’s Table

Ed Dombrowski of Lee’s Farmers Market in Murrells Inlet SC cooks up Seared Wahoo with Tasso Cream Sauce.

Wahoo in Tasso Ham Cream Sauce


Ed Dombrowski

Serves two

Ingredients

  • 1 teaspoon vegetable oil
  • 1/4 pound tasso, cut into small dice
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 1 1/2 cups heavy cream
  • 2 tablespoons chopped green onions
  • 1 teaspoon hot sauce
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 2 Wahoo Filets 6-8oz each

Procedure:

In a large saute pan, heat the oil over medium-high heat. Season Wahoo with salt and pepper.  Sear each side for 3 mins then place in oven for 7-9 mins.  In a pan, add oil and get it hot over med high heat.  Add  the tasso and cook, stirring, for 1 minute. Add the shallots and garlic and cook, stirring, for 1 minute. Add the cream and bring to a boil. Lower the heat slightly and simmer until reduced by half, 3 to 4 minutes. Add the green onions, hot sauce, lemon juice, and salt. Add the butter and cook, stirring, until incorporated and thick. Remove from the heat and adjust the seasoning, to taste. Place Wahoo on plate a spoon sauce over fish.