RECIPES

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Conch chowder

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  • INGREDIENTS
  • 1 qt oil (for frying)
  • ¾ cup all purpose flour
  • 1 egg
  • ½ cup milk
  • Ground cayenne pepper
  • Seasoning salt
  • Pepper
  • Salt
  • 1-cup conch meat
  • ½ onion
  • ½ green bell pepper
  • 2 stalks celery
  • 2 cloves garlic

Dipping sauce:

  • 2 tablespoons ketchup
  • 2 tablespoons lime juice
  • 1 tablespoons mayo
  • 1 tablespoons hot sauce
  • Pepper
  • Salt
  •  
 
  • STEPS

1. Heat the oil in a large pot or deep fryer to 365 degrees F.

2. In a bowl, mix the flour, egg, and milk. Season with cayenne pepper. Seasoned salt, salt, and pepper. Mix in the conch meat, onion, bell pepper, celery, and garlic

3. Drop the batter by rounded tablespoons into the hot oil and fry until golden brown, drain on paper towels.

4. In a bowl mix the ketchup, limejuice, mayonnaise, hot sauce, salt, and pepper. Serve dipping sauce on side with the fritters.

CALAMARI SALAD

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  • INGREDIENTS
  • 2 Lb Cleaned Squid Tube
  • 1/2 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 1/3 cup extra virgin olive oil
  • 1/3 cup Lemon infused oil. This is optional.
  • 4 garlic cloves, finely minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 cup red onion (cut into apx 1/8-in square)
  • 1/2 cup fresh red bell pepper (cut into apx 1/8-inch square)
  • 1/2 cup fresh Yellow bell pepper (cut int0 apx 1/8-inch square)
  • 1 cup fresh flat leaf parsley, chopped
  • STEPS

Rinse all the squid tube under running water and drain in the colander. Fill 5 or 6 quart pot full of water, add 2 tablespoon of salt and bring to boil. Prepare a bowl of ice water. Cook Squid in the boiling water until just opaque, a brief 40-60 second, then remove from pot and immediately plunge into ice water to halt the cooking. When squid has cooled, transfer to colander, let drain and pat dry; set aside. Cut cooled squid tube into apx 1/4 to 1/3–inch wide rings. In a small bowl, whisk together lime juice, orange juice, Olive oil, lemon infused oil, garlic, salt & pepper, stir. In a large bowl, combine chopped squid, Red and yellow bell pepper, parsley, red onion, then toss with dressing. Let salad stand, tossing occasionally, at least 30 minutes to allow the flavors to develop. Note: although good eaten right after preparation, it’s better if you chill it for 8 hours-tossing occasionally-then may serve chill or room temperature.

Butterfish in butter sauce

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  • INGREDIENTS
  • 2 Lb Cleaned Squid Tube
  • 1/2 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 1/3 cup extra virgin olive oil
  • 1/3 cup Lemon infused oil. This is optional.
  • 4 garlic cloves, finely minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 cup red onion (cut into apx 1/8-in square)
  • 1/2 cup fresh red bell pepper (cut into apx 1/8-inch square)
  • 1/2 cup fresh Yellow bell pepper (cut int0 apx 1/8-inch square)
  • 1 cup fresh flat leaf parsley, chopped
  • STEPS

1. Add the oil and the 1-tablespoon butter to a large pan and place on medium heat. When the butter is melted and the froth subsides, add the onions and sauté until translucent.

2. Add the fresh thyme, hot pepper, and season with salt; continue to sauté for 1 minute. Meanwhile season fish with salt and pepper and set aside.

3. Pour water into pan with sautéed onions, stir and bring to a boil. As soon as the pan comes to a boil, add the fish.

4. Turn the heat to high and let cook 15-17 minutes spooning the sauce intermittently over the fish, almost basting it.

5. Add the remaining tablespoon of butter to pan, reduce heat to low and let the butter melt completely; again baste the fish with the sauce. Taste for seasoning and adjust if necessary.

6. Toss in green onions, remove pan from heat and serve with bread, boiled ground provisions or mashed potatoes.

The Big Snapper & SeaFood

Our goal is to deliver complete customer satisfaction while employing responsible business practices in the capturing, processing,packaging and delivery of our products