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. 

Black Sea Bass | The Sportsman’s Table

International Culinary Institute of Myrtle Beach Student Chef, Charlie Unger serves up a Black Sea Bass, Leek Hushpuppies, Andouille Sausage and Local Little Neck Clams recipe for Bob.

Black Sea Bass with Leek Hush Puppies, Andouille Sausage and Local Little Neck Clam etouffee

Charlie Unger

Yield: 4 portions

For the fish: 1 lb of black sea bass fillet, portion into 4 equal portions

Sear the Sea bass skin side down in a hot pan when all components of the dish come together.

For the Leek hushpuppy:

Ingredients

  • ½ c flour
  • ½ c cornmeal
  • 1 egg
  • 1 teaspoon baking soda
  • ½ c thinly sliced leeks
  • 1 teaspoon salt
  • ¾ c buttermilk
  • 2 tablespoons honey

Procedure:

To make leek hushpuppies first mix the dry ingredients, flour, salt cornmeal, and baking soda and mix with a whisk. Next mix together the wet ingredients, buttermilk, honey, and egg. Lastly, mix the wet ingredients into the dry ingredients, once mixed add the sliced leeks.

To fry: Using a heavy pot or sauce pot fill halfway with frying oil and heat to 350F. Once at 350F fry hushpuppies by dropping 1 to 2 oz of batter into the oil and fry until both sides are golden brown and cooked all the way.

For the Braised leeks:

Ingredients

  • 2 whole leeks
  • 1 clove garlic minced
  • 1 cup fish stock
  • 1 T salt
  • ½ t black pepper

Procedure:

Cut the tops off leeks and reserve for the leek hushpuppies. Take the bottom of the leeks and cut the leek into 2 in cylinders, wash good to get out any dirt. To cook, sear the leeks on both sides in a sauté pan with oil, sear the leeks like a scallop then deglaze the pan with fish stock, add garlic and seasoning and braise in the oven for 30 min at 350F.

For the clam etouffee:

Ingredients

  • 1- dozen clams
  • 2 oz butter
  • 2 oz flour
  • ½ red and green bell pepper, small diced
  • 1 stalk of celery, small diced
  • ½ Yellow onion small diced
  • 3 cups fish stock
  • ¼ t cayenne
  • ½ t cumin
  • 1 t salt

Procedure:

To make etouffee, first clean the clams in ice and cold water to remove any sand. Next, make the base of the sauce, which is a brown roux, melt butter in a 2 qt sauce pot then add the flour and mix until smooth. Keep mixing at med heat and adjust the heat so that the roux does not burn but that it is slowly developing color. The roux should take about 15-30 min depending on the level of heat, it should look like milk chocolate. Once the roux has a milk chocolate hue add the onions, celery and bell peppers and sweat for 5 min or until the onions are translucent. Once translucent deglaze with fish stock and season with cumin, cayenne, and salt. When pouring in the fish stock pour in slowly and mix vigorously so the roux does not clump up. Mix until smooth and reduce until it forms a sauce like consistency. When plating adds clams to the sauce and cook until the clams open, remove and get all components ready to plate.

Coconut Encrusted SC Mahi Mahi | The Sportsman’s Table

Jake Rowles, Executive Chef at “The Parsons Table” in Little River, SC is on hand at ICI to show Bob his Coconut Crusted Mahi Mahi recipe.

Coconut Encrusted SC Mahi Mahi

Jake Rowles – Executive Chef at “The Parsons Table” in Little River, SC

Ingredients

  • COCONUT
  • ENCRUSTED SC
  • MAHI MAHI
  • FLOUR
  • EGG WASH
  • COCONUT FLAKES

Procedure:

  • SEAR 2 MIN EACH SIDE
  • FINISH IN OVEN AT 350
  • DEGREES 15 MIN

BERRY CITRUS GLAZE

  • 1 CUP SC STRAWBERRY
  • 1 CUP BLUEBERRY
  • 1 CUP BLACKBERRY
  • 1 CUP STRAWBERRY DAQUIRI
  • 1 CUP ORANGE JUICE
  • ½ SUGAR
  • 1 TSP GROUND GINGER
  • 1 TSP VANILLA
  • 1 LIME ZESTED/ JUICED
  • 1 LEMON ZESTED/ JUICED
  • 1 ORANGE ZESTED JUICED