Pan-Seared Tuna with Avocado, Soy, Ginger and Lime

Tuna....Not just for Special Occasions Anymore! Tuna is one of those fishes that when it's super fresh and of high quality, you can of course, eat it prepared as sashimi or with a slight sear on it giving it a crispy exterior with that " fresh taste of the ocean" mild flavored interior. This recipe takes advantage of a beautiful tuna steak and pairs it with avocados, limes, jalapeno peppers, soy and ginger creating a beautifully delicious glaze and sauce. I would pair this dish up with something simple like sesame wafers/crackers with both dark and light sesame seeds.....adding a little crunch and of course taking up that delicious sauce on the plate.

Broiled Grouper Oscar

Fresh filet of Grouper broiled in a lemon and herb mayonnaise to golden perfection topped with jumbo lump crabmeat, béarnaise and asparagus.

Broiled Grouper

Fresh filet of Grouper broiled in a lemon and herb mayonnaise to golden perfection! We can change up the preparation of the Grouper by glazing it with terriaki sauce, adding mango or tomato chutney. Create and Oscar by adding asparagus, lobster or crabmeat and béarnaise…Just ask!

Grouper Poached in Coconut, Ginger & Basil Broth

Thai influenced broth with lemon grass, mirin, garlic, coconut milk and the perfect combination of Thai spices makes this dish a flavorful favorite with just the right amount of heat!

Florida Grouper with Coconut Florentine

A delicious piece of grouper, sauteed to achieve a tasty crisp skin, then roasted off in a light coconut cream sauce laid on top of a gently sauteed bed of fresh baby spinach with shallots red and green peppers and just a touch of heat from a lightly pickled hot sauce

Montego Bay Grilled Fish with Caribbean Salsa

Snapper, Grouper or Dolphin spiced with cilantro, jalapeño, and lime juice, then top with a festive Caribbean salsa. Packed with chopped banana, bell pepper, cilantro, and brown sugar, the spicy-sweet salsa is the perfect foil to the smoky filet.

Golden Grouper Chunks

Fresh Grouper, seasoned lightly to allow the natural flavors to shine, lightly battered and quickly fried to allow for a crisp outside and a tender moist inside. The surprise is that these golden chunks can be served inside a hallowed out loaf of bread to keep warm and delight your guests!

Snapper Escabèche with Chiles, Garlic, and Oregano

A deliciously grilled piece of fresh Ocean to table Snapper lightly marinated in peppers, garlic olive oil and lime juice.

Broiled Snapper

Sometimes the simplest preparation is the best!. Lightly salted and peppered with a touch of lemon juice, broiled to perfection.

Snapper Vera Cruz

This delicate flavored fish starts in a sauté pan with onions, garlic, chopped tomato, tomato paste and juice, heated till the sauce begins to thicken. Capers, raisins and olives are added to the pan, then laid into a baking dish with all the toppings and baked till the snapper is flaky.

Snapper Livornese

Once again, starting in a sauté pan, white wine, capers, olives and chopped tomatoes, lemon juice and butter, creating a light sauce, add snapper and a little home made tomato sauce and bake.

Red Snapper with Coconut-Clam Broth

Fresh Snapper cooked till perfection with a deliciously crisp skin flavored with fennel set atop a creamy clam and coconut and green curry broth. (broth can be made without the curry) Delicious, fragrant, flavorful, surprising, complex but simple, spicy and tangy but with a nice subtle sweet after taste

Grilled Dolphin with Soy and Ginger Glaze topped with Tangy Cilantro Sauce

A gorgeous piece of fresh flaky dolphin pulled right out of the waters at Port Canaveral, lightly glazed with a soy and ginger marinade, grilled to perfection and topped with a tangy cilantro sauce.

Pan Seared Mahi Mahi with Sambal Sauce

Fresh from the sea, a thick flaky filet of Mahi Mahi (Dolphin) pan seared and bathed in a light sauce full of flavors. Peppers, garlic, dried shrimp, tamarind and more all creating a wonderfully flavorful piece of fish. Serve with mashed potatoes, wide egg noodles, rice or even a baby turnip mash (puree).

Grilled Dolphin (Mahi- Mahi)

A succulent fresh cut of Dolphin lightly seasoned and grilled to perfection!

Baked Dolphin

Succulent thick filet of fresh Dolphin, lightly seasoned to enhance the natural flavors, topped with béarnaise, mango or plum tomato chutney.

Salt Baked Fish

Delicious, Arctic Char, Salmon or Striped Bass stuffed with herbs and citrus, wrapped in blanched leek leaves, encapsulated in a sea salt and pink peppercorn mixture, baked till tender and flaky.

Pompano en Papilotte

Freshly caught Pompano nestled in a cream sauce with shrimp, oysters, crabmeat and mushrooms, seasoned perfectly and baked in parchment paper to seal in all those wonderful flavors putting them right back into the fish! (Seaonal: November to March)

Roasted Pompano with Kumquat Relish

A beautifully fresh Pompano roasted off with a savory and tangy kumquat relish made with kumquats, cherry tomatoes, green olives, olive oil, salt and pepper,fennel bulb, red onion, olive oil, fresh dill, chardonnay and butter.

Broiled Flounder

Beautifully fresh filet of Flounder seasoned minimally to showcase it’s delicate flavor, broiled and topped with a lemon butter.

Broiled Flounder #2

Beautifully fresh filet of Flounder seasoned minimally to showcase it’s delicate flavor, broiled and topped with a choice of toppings and sauces.

Swordfish in a Tomato and Fennel Cream Sauce

The distinctly recognizable flavor of a fresh Swordfish steak nestled in a creamy sauce of tomatoes, fennel and more bringing the briny freshness of the sea to your table

Swordfish with Amadine Sauce and Lemongrass

A deliciously fresh and thick fillet of Swordfish prepared in a Ginger and Lemongrass glaze topped with an Amadine sauce. Served with a wild rice makes for the "Perfect Little Fish Dish"

Swordfish Puttanesca

Italy's puttanesca sauce, briny with anchovies, olives, and capers, pairs well with swordfish. Teamed up with a a fluffy seasoned rice, the perfect combination!

Pan Roasted Swordfish with Tarragon-Mustard Sauce

A beautiful swordfish steak bathed in a delicious creamy dijon mustard and tarragon sauce with vermouth and shallots.

Paupiettes of Sole Vin Blanc

Filet of sole stuffed with your choice of crab meat, shrimp or lobster mousse, wild mushrooms or seasonal vegetables. Rolled and then gently baked off and served with a delicious velvety butter and white wine sauce,

Slow Baked Sea Bass with Egg Sauce and Garlic Foam

Sea Bass slow baked and served with a delicious buttery egg sauce and light garlic foam sided with blanched vegetables.

Roasted Sea Bass with Chanterelles Sauce

This would be a great meal anytime, but on a special occasion, this dish will certainly make you feel like something special is happening! Delicate flaky fish bathed in a wine, fish stock and Chanterelles mushroom sauce.

Sear-Roasted Haddock or Cod with Horseradish Aïoli & Lemon-Zest Breadcrumbs

Flaky, white delisciously firm Haddock or Cod gently seasoned and tossed in lemony breadcrumbs to allow the flavor of the fish to come through, topped with a Horse-raddish aïoli. It's one of the best ways to prepare fish so that it has a gorgeous, delicate crust and is still moist inside

Blackened Salmon

Fresh Salmon, rubbed in Cajun Blackening spices, broiled to perfection and topped with a plum tomato and basil salsa.

Salmon Coulibiacs

Fresh wild salmon mixed with mushrooms and rice, packaged nicely in individual (4 x 6) puff pastry packages served with a light savory wine sauce. Coulibiacs can be stuffed with a large array of main ingredients and made finger size for an hors d oeuvres!

Grilled Salmon with Mango Salsa

Lightly seasoned filet of Salmon grilled and topped with a tropical mango chutney.

Poached Salmon with Cucumbers

Petite filet of Salmon poached in seafood stock with a citrus note teamed up with a creamy cucumber sauce keeping this dish light and tasty.

Salmon and Potatoes

A delicious filet of Salmon, lightly seasoned to enhance all its natural flavors, roasted off and accompanied by baby Yukon gold potatoes tossed in a tarragon dressing served with a thick yogurt sauce flavored with a little fresh horseradish.

Teriyaki Grilled Salmon

Teriyaki glazed salmon filet grilled over apple wood chips, served with a pineapple and mango salsa.

Spice Salmon Kabobs

Tender Chunks of Salmon lightly dusted with oregano, sesame seeds, ground cumin, kosher salt and crushed red pepper flakes teamed up with fresh lemon slices and grilled to perfection served with a light and lively cucumber and yogurt sauce with a touch of garlic and dill.

Crispy, Tangy, Honey Ginger grilled Salmon

Delicately flavored Salmon marinated and grilled with a honey ginger glaze giving that little something extra in a crispy, sweet and tangy piece of fish

Grilled Salmon Wrapped in Collards with Tomato-Mint Salsa and Tzatziki

Grilled Salmon Wrapped in Collards with Tomato-Mint Salsa and Tzatziki A Delicious TWIST on an established Greek Signature Dish! Combining a couple of cultures coming up with a New American favorite! Who would have thought to apply some good ole' southern culinary techniques to a Greek signature dish! Well here it is!

Coulibiac of Salmon with Veloute'

This impressive dish is a classic. The salmon is enclosed in a rich puff pastry crust with layers of onion, mushroom, rice, and hard-cooked eggs. Unexpected served sliced and plated or as a smaller totally enclosed hors d' oeuvre!

Slow Roasted Salmon with Fennel, Citrus and Chiles

Center cut Salmon Fillet slow roasted with thinly slice fennel bulb, blood oranges, Meyer lemons and Fresno chiles, lightly seasoned with freshly cracked black pepper and sea salt.

Sliced Cured Salmon

Thinly sliced cured salmon served with capers, onions, fresh lemon and horseradish sauce, served with black and five grain bread. Smoked or salt, sugar and dill cured salmon, your choice.

Tangy Fish Tangine

Talk about a Mediterranean Melange ! Monkfish, Black Sea Bass, Grouper (white firm fish), yukon gold potatoes, paprika, green olives, plum tomatoes, lemons, flat-leaf parsley, cilantro, garlic, cumin seeds, kosher salt, black peppercorns, olive oil, carrots, red potatoes, bell peppers and red onions, and preserved lemons all go into this delectable broth.

Fish Tacos

A fun and delicious way to go! Soft tortillas filled with grilled fish, fresh avocados, heirloom tomato salsa and so much more! We make these Hors d' oeuvres sized as well!

Grilled Split Lobster

Gorgeous live Main Lobsters or Florida Crawfish, split, lightly seasoned and grilled to perfection concentrating their flavor with out the introduction of water to dilute their natural deliciousness!

Broiled Florida Lobster Tail

Florida Lobster tail simply prepared to be simply the best. Brushed in a light lemon and garlic butter, broiled, bringing the freshest taste possible from the sea to you.

Lobster Medallions

Medallions of succulent Lobster broiled while basted with a lemon, tarragon and garlic butter, skewered and served with cocktail and tartar sauces.

Butter-Poached Lobster with Asparagus-Saffron Cream and Roasted Beets

Succulent Lobster nestled in a creamy Asparagus and Saffron sauce with Red and Golden grilled baby beets.

Lobster Newburg

Delicious tender chunks of freshly steamed lobster gently tossed with sea salt and freshly cracked black pepper, butter, sherry, brandy, nutmeg and just a touch of cayenne swimming in a heavy cream sauce reduction using the lobster shells to richen the flavors, served in a light and airy phyllo dough shell. This dish makes a wonderfully impressive main dish as well a tasty hors d' oeuvre!

Seafood Newburg

Delicious lobster, shrimp and scallops bathed in a luscious creamy Newburg sauce with a touch of sherry served in a puff pastry hors d oeuvre sized shell or dinner sized bowl.

Seafood Gratin

They say the sea is cold, but the sea contains the hottest blood of all, and the wildest, the most urgent. We are going to try and tame some of those denizens of the sea in a "gratinee' " Succulent shrimp, halibut and lobster baked to perfection in a creamy sauce with touches of wine, saffron leeks, baby carrots and Parmesan cheese.......If you want to be a real Northeaster, you would serve this over home made mashed potatoes, but served over flat wide egg noodles is also a wonderful presentation.

Lobster Mac n' Cheese

Something Tried and True meets something from the Ocean Blue! Food trucks of all kinds, packing big flavors in compact foods, mixing and adapting cuisines and ingredients that no one has ever dared do! What a blast cooking can be when you approach it with that fun adventurous spirit! One way to get on board with this trend is by taking an ordinary long standing favorite and jazzing it up! We are going to do just that with Lobster Mac and Cheese! Tried and true meets something from the Ocean Blue!

Lobster and Mango Tacos

Mixing fresh lobster with sweet mango, refreshing cucumber, and creamy avocado with a hint of lime, topped with bright cilantro—it's the ultimate summer taco. This tasty taco can be served as a smaller hors d oeuvres version or as show here, full sized, for a delicious fun meal or certainly as part of a Mexican themed party!

Fresh Lobster Salad

Lobster lightly dressed with mayonnaise, seasoned with a touch of Old Bay, minced onions, green and red bell peppers, celery on a bed of Boston bibb lettuce served cold.

Pull a Part Lobster Rolls

A delicious Lobster salad cradled in a slightly sweet yeast pull a part roll. Perfect for the little bite or two or part of a melange of items from the sea. This presentation would work beautifully with chicken salad, tuna salad, shrimp salad or even a little more full bodied fillings like beef and mushrooms or chicken Dijon !

Jumbo Lump Crab Imperial

A velvety mix of heavy cream, cheeses, herbs and spices with jumbo lump crab meat, baked till bubbly and golden brown. Served with toast points and sour dough baguette rounds.

Crabmeat Stuffed Mushroom Caps

Large mushroom caps stuffed with a crabmeat mixture….Heavy on the crabmeat! Served with a lemon wedge, and a dill sour cream sauce. Hot sauce is also a definite!

Jumbo Lump Crab Cake

Jumbo Lump Crabmeat gently mixed with finely diced onions, red and green bell peppers, celery and Old Bay, barely held together with mayonnaise and bread crumbs, broiled off and served with cocktail and tartar sauces.

Jumbo Lump Crab Salad

Delicious fresh Lump Crabmeat lightly dressed in Old Bay mayonnaise with minced onions, red and green bell peppers and celery, served on a bed of Boston bibb lettuce.

Mini Crab/Mango and Avocado Stack

Mini stack with fresh from the boat crabmeat, mango, avocado and a few other delicious items and sauce to make this a beachside favorite!

Caribbean Curried Shrimp with Coconut Cream

Plump, tender and right out of the ocean shrimp sauteed in a sauce of coconut cream, ginger, curry, lemon juice, cream, cilantro and toasted macadamia nuts. We can dial this recipe up making it as spicy or as tame as you like!

Shrimp Salad with Cucumbers and Fennel

Delicious freshly caught Atlantic Shrimp tossed with sliced cucumbers and fennel fronds with paper thin Bermuda onions, sea salt, freshly cracked black pepper, light olive oil and lemon zest!

Shrimp Ravioli with Spinach and Ginger

Fresh plump shrimp nestled in tender ravioli with baby spinach and ginger. Makes for a wonderful butlered hors d' oeuvre, side dish or as part of a pasta station!

Shrimp Gumbo

Plump whole shrimp, the holy trinity, onion, peppers and garlic with celery, rice and jazzy N'Orleans spices simmered with a darkened rue and seafood stock.

Garlicky Black Pepper Shrimp and Black Eyed Peas

Black eyed peas cooked with ham hock, bacon, garlic, onions, celery and a few traditional herbs and spices, teamed up with plump shrimp that has been sauteed in a garlic white wine sauce over steamed white rice.

Honey Lime Sake Shrimp

These Jumbo sized glazed shrimp have a surprisingly complex flavor. Sake, a Japanese rice wine, lends a savory-sweet note that’s enhanced by the honey, while fresh limes and hot pepper sauce add zing.

Maui Wowie Grill Shrimp

Delicious, plump Atlantic shrimp, 8-12 per pound, tossed and marinated in a mayonnaise mixture with garlic salt, ground black pepper, lemon juice and just a touch of cayenne pepper (optional), grilled to perfection with a little basting while being grilled and after they come off the grill. Served with a crisp green salad and garlic knots or as an hors d oeuvre!

Shrimp in Coconut Curry Sauce

Fresh plump shrimp swimming in a creamy, spicy, hot, exotic coconutty curry sauce, what more could you ask for!

Chilled, Steamed Shrimp

8-11 Count Fresh Shrimp, steamed with a little bit of Old Bay seasoning to perfection, chilled down and served over ice with zesty lemons, cocktail sauce, tartar sauce or a spicy tangy and sweet Japanese sauce

Shrimp with Grits

A blend of creamy grits flavored perfectly with a zesty blend of chili powder and spices along with juicy plump shrimp seasoned similarly but with the surprising spike of heat from jalapenos! We can spice it up or tone it down. Make is "cheesier" or not. Let us know and we can incorporate your favorite flavor memories of grits growing up!

Grilled Crawfish(dads) with Spicy Tarragon Butter

Crawfish grilled just right and slathered with a spicy tarragon butter and served with lots of crusty garlic toast, coleslaw, potato salad, macaroni salad and allll kinds of other good things!

Coconut Shrimp

What could be simpler? Delicious fresh plump and succulent shrimp dipped in a coconut batter served warm or at room temperature! Add a spicy fruit based dipping sauce and you have it "made in the shade"

Mussels in Tomato Garlic Sauce

Fresh mussels sautéed in a tomato based broth, red wine reduction with onions, garlic and basil served with sliced French baguettes to soak up all that delicious sauce!

Mussels in White Wine Sauce

Plump mussels sautéed in onions, garlic, butter and white wine served with your favorite bread rounds to soak up all the good stuff!

Garlic Soup with Mussels

This simple recipe delivers a deliciously light garlicy creamy soup with the plus of delightfully fresh and plump mussels! The crusty baguette is a must to sop up all that unctuous broth! Top with grated Gruyere and sprinkled with piment d'Espelette and you have it made!

Steamed Clams with Chickpeas and Green Garlic

A Clean Simple Shellfish Dish that is Pure Ocean-Adoring, Dairy-Rich and Fun to Eat. Another side to Roma....still full flavored, with a creamy sauce capturing all the essence of the clam. Add garlic, white wine, heavy cream, lemon juice, lemon zest, dill and tarragon and chickpeas for that extra bit of flavor and texture, and you have one gastronomic delight! Make sure to serve this dish with an Italian bread, crusty on the outside yet soft in the inside, sliced and grilled!

Oysters in Puff Pastry

Delicious succulent, plump oysters lightly sauteed in a reduced heavy cream with shallots, garlic, sage, cayenne and more, all nestled in a flaky puff pasty shell topped with finely minced scallions

Stuffed Calamari

Calamari, stuffed with either shrimp, bread crumbs, shallots, garlic, sea salt and other Italian herbs and spices or flavorful Italian sausage mix. Braised in a lightly flavored seafood stock and finally served with a bright tomato sauce.

Calamari and Chorizo

Calamari, Chorizo and artichokes sautéed in a pan with sea salt, freshly cracked pepper, cumin and a touch a smoked paprika finished off with fresh chopped tomatoes, basil and Parmigiano-Reggiano cheese.

Stuffed Calamari in Cream Sauce

Tender squid stuffed with plump and succulent shrimp and crab meat, Romano and Parmesan cheeses, nestled in a bed of al dente spinach linguine in a subtle but flavorful cream sauce!

Shrimp Stuffed Calamari with Polenta

Delicious chopped shrimp and calamari teamed up with minced garlic, anchovy fillets, tomatoes, basil, Parmesan cheese, sea salt and freshly cracked black pepper, stuffed into calamari tubes, sauteed off and topped with freshly made tomato sauce and more Parmesan cheese nestled in a creamy bed of polenta.

Greek Fava with Grilled Squid

Think warm hummus, lemony and garlicky topped with lightly marinated flavorful grilled squid...delicious!

Coriander Scallops with Orange-Ginger Dressing

Simplicity at It's Best! Simple, clean, fresh flavors really put this dish over the top. Flavors of the sea, notes of citrus, coriander, ginger and cilantro all orchestrated to produce the perfect little dish.

COQUILLES ST-JACQUES (GRATINÉED SCALLOPS)

Although coquilles St-Jacques simply means "scallops" in French, large Sea Scallops combined with minced button mushrooms, butter, minced shallots, parsley and tarragon, salt, pepper dry vermouth, heavy cream, grated Gruyere and lemon juice..."What could be bad?"

Grilled Scallops with a Lemony Salsa Verde

Plump fresh Sea Scallops grilled to perfection teamed up with a Lemony Sala Verde made up of lemons, shallots, garlic,parsley, cilantro and chives, sea salt and freshly cracked pepper which gives a bright finish to any flame-kissed fillet or crustacean. Envision this with a great bottle of white wine, cold, crisp green salad, 5 grain dinner rolls!

Seared Scallops with Chile Paste and Fennel Salad

Fresh,plump Sea Scallops lightly touched on one side with a Fresno chile and grapefruit zest paste, sauteed to perfection and teamed up with a fresh fennel salad tossed with sea salt, grapefruit juice and olive oil dressing.

Cumin Dusted Scallops

Deliciously plump, fresh and tender Sea Scallops dusted with a touch of Cumin, sea salt and freshly cracked pepper, quickly sauteed for a slightly crisp outside but yet the perfectly cooked tender inside. Finished off with a light tarragon butter for extra creaminess.

Seafood Casserole

Lobster, crab and shrimp all come together in a velvety volute’ or Newberg sauce. Baked until golden and bubbly. Served with toast points and assorted bread rounds.

Fat Rice

If paella escaped from Spain, sailed to China, and did some soul-searching along the way, you would come up with a deliciously familiar dish, but not quite! The generous pot of aromatic rice, curry-scented chicken, and (much) more can be traced back to Macau, the former Portuguese colony in China, where it’s almost always served at home. Chicken, Chorizo, Prawns, Clams and more exotic seasonings that you can shake a stick at!

Seafood Chowder with Squash

A delicious combination of shrimp, mussels and sea bass all enveloped into a base of coconut milk and vegetable stock with roasted root vegetables and surprising hits of herbs and exotic spices....

Seafood Paella

A spicy tomato broth filled with shrimp, mussels, clams, chunks of firm white fish, lobster and crabmet mingled with Arborio or Carnaroli rice. We can add chicken and or sausage to the mix as well making it as mild or spicy as you like!

Fisherman's Stew

Delicious and succulent, crab, shrimp, mussels, scallops and fish bathed in a light fish stock flavored with saffron.

Clam, Sausage and Fennel Stew

Mild Italian sausage sauteed and tossed with garlic,butter, sea salt and freshly ground pepper, anise seed, small red potatoes, heirloom tomatoes, fresh tarragon clam juice white wine and Parnod sliced fennel bulb simmered to perfection with fresh Littleneck clams added at the last few minutes steaming them open with the beautiful wine sauce, served over linguine.

Chilled Seafood Salad

Fresh seafood salad with jumbo shrimp, lobster and lump crab meat lightly dressed in a seasoned mayonnaise with minced onions, celery and red bell peppers served on a bed of Boston bibb lettuce.

Lobster and Potato Salad with Pickled Onion

A very familiar salad with a twist! The introduction of roast "smashed" baby new potatoes and pickled onion tossed in a light vinaigrette rather than a mayonnaise based dressing, make for a lighter but yet substantial and of course delicious salad!

Grilled Oysters

Deliciously plump oysters, grilled in their own liquor topped with a variety of sauces. Herbed butter, Cocktail and Finger lime, and Ginger sauces to name just a few.

Cioppino - A fisherman's Fish and Shellfish Stew

Delicious and tender shrimp, blue crab, sea bass and clams all nestled in a tomato based fish stock gently cooked so all the flavors come into their own creating a delicious first course or a main course. Served with crusty french bread baguettes to soak up all that multi dimensional broth.

Roasted Shrimp with Chile Gremolata

Plump and delicious, Port Canaveral 10 count shrimp sauteed every so gently in olive oil and garlic then tossed with a Chile Gremolata ( chopped herb accompaniment) of chopped serrano chile, garlic, lemon zest, cilantro, lat leaf parsley with just a touch of extra light virgin olive oil.

Baked Honey Marinated Cod

Fresh Cod fillet marinated in honey, soy sauce, sesame oil and apple cider and other delicious herbs and spices, baked/broiled to a golden brown perfection.

Grilled Barbecue Shrimp

8-12 count fresh Port Canaveral Shrimp, split and de-veined, marinated in your choice of barbecue sauces. Citrusy to Tex-Mex to the traditional tomato or mustard based sauces and almost anything in between. Feel like something a little more Caribbean? We can do that too!

Kombu-Cured Salmon with Fresh Yuzu Kosho

Time for a little change in direction on how we approach Salmon...One that promotes the subtle taste of the salmon but at the same time, giving it a little kick of surprising additional flavors! Dried dashi kombu (seaweed), lemon, Japanese rice wine, miso, soy sauce and just a touch of heat from serrano chile all baked to perfection with the delicious glaze.

Spanish Paella

The key to this dish is the crusty caramelized layer of rice, called socarrat, that forms on the bottom of the pan. While the combination of ingredients ranges from the traditional rabbit and snails to vegetables and seafood, this version, known as paella mixta, contains seafood, Spanish chorizo, and chicken. For more Spanish flair, sip on glasses of sangría while enjoying your meal!

Prosciutto Wrapped Cod

A Fabulous Infusion of Flavors! Fresh Cod fish, slathered in butter, seasoned with salt and pepper then wrapped in prosciutto di Parma, baked to flaky perfection! The cod is served over French lentils, or a mild flavored rice. Roasted cherry or grape tomatoes and a crisp cold salad tossed in a piquant(home made of course) Italian dressing with a rustic country loaf of bread!

Smoked Salmon Tart

A deliciously light, buttery, flaky crust topped with a light horse radish cream sauce, smoked salmon, dill and caviar. Can be served as at stationary whole tart cut into mouth sized portions, or as individual mini tarts butlered for your guests to enjoy! Ask about our cream cheest and feta with cucumber version as well!

Lobster Medallions in Seafood Broth

A luscious broth made from home made seafood stock teamed up with perfectly cooked mussels and lobster medallions enhanced with just the right seasonings creating a symphony of flavors that will most definitely bring a smile to your face.

Squid Salad

Tender Squid tossed in a light and lemony dressing with thinly sliced red bell pepper, scallions, shallots and more combining light and delicious flavors of and the sea!

Cod with Chorizo and Breadcrumbs

Fresh From the Sea but with a Little Surprise Thrown In! Nothing like the taste of perfectly fresh fish and all its goodness with a little something extra thrown in to add complexity and flavor adjacencies! This dish takes cod, or any other white fleshed firm fish, and creates a wonderful array of flavors, but still keeping the fish as the focal point!

Marinated and Grilled Shrimp

Fresh plump U-8-12 count locally caught shrimp marinated in a saucy and spicy mixture of Sriracha sauce and teriyaki sauce with a few other secret ingredients, skewered and grilled to perfection served with accompanying dipping sauce...which most likely you won't want to use after one bite of this deliciousness all on its own!

Grilled Shrimp Lettuce Cups

Deliciously plump, fresh out of the ocean shrimp lightly marinated in marinade of Asian influence, with a little sweetness, a little saltiness and a little heat served in a little gem lettuce cup with sesame seeds, julienned carrots, cucumber and for that extra little heat if you like, Thai chile's.

Classic Seafood Gumbo

Classic Seafood Gumbo.Need a Little More Cajun? A time honored method of cooking with unique ingredients giving it its unique flavor. Fresh shrimp, oysters and crabs are just a few of the delectable ingredients in this gumbo,, Delicious Cajun seasoning and tender rice make this dish one of the "standards"

Shrimp Stuffed with Crabmeat

Fresh locally caught 8-12 count shrimp stuffed with delicious crabmeat with just a touch of Old Bay seasoning and just enough cracker crumbs to hold it all together...baked till perfection and served with a butter sauce!

Seared Scallops with Creamy Basil Pesto Sauce

Fresh from the ocean, sea scallops lightly seasoned with sea salt and freshly cracked black pepper and an ever so gently whisper of cumin, squeeze of lemon juice then sauteed to perfection. Served with a creamy and flavorful basil pesto sauce, zests of lemon and fresh peppery micro greens.

Clam Toast with Pancetta

The New Power Couple! Delicious sweet clams teamed up with salty, bacony Pancetta all married in a savory white wine sauce, presented over grilled garlic infused toast.

Pan-Seared Snapper with Roasted Red Pepper Chili Reduction

Fresh from the sea to the table. Firm. white and flaky filet of Snapper lightly dredged in rice flour and pan seared just until golden brown and done perfectly in the center, served with a white wine reduction with roasted peppers and chilis...delicious and just a hint of heat! (we can turn up the heat level if you would like!)

Fried Lobster Tails with Sweet Corn Waffles and Spicy Maple Syrup

Not just Waffles, but soft and fluffy waffles with the flavor of fresh corn.....and the Lobster! Quickly and lightly deep fried offering a crispy complimentary bite with the tender sweetness of the lobster meat inside. The last surprise is the flavor or the buttery but sassy spicy syrup topping all of this deliciousness. I live and grew up in the South, but never had waffles with anything except syrup, fruit or confectioners sugar. I am not sure how I missed this flavor trio, but I will never make that mistake again!

Capri Lobster with Tomatoes, Rocket Salad and Marinated Spring Onion

Simplicity as its Best! Simple, clean, unadulterated and of course delicious! As stunning to look at as it is to enjoy. Fresh lobster gently steamed to perfection set ontop of a bed of rocket greens tossed with a lite white wine dressing, pickled spring onions and diced tomato accompanied by home made mayonnaise.

Salted Cod with Crushed Potatoes, Chorizo, Tomato and Thyme Vinaigrette

Tender flaky cod filet atop delicious sliced chorizo and crushed potatoes, nestled in a tomato and thyme vinaigrette adding an extra fresh zing to this this hearty fish dish.

Lobster Linguine with Shrimp

Lobster Linguine with Shrimp. Like Great Pasta Wasn't Enough! Delicious savory sauce teamed up with tender pasta, lobster and shrimp......and of course freshly shaved Parmigiano-Reggiano!

Fillet of Sea Bass with Parma Ham, Sauteed Artichokes and Watercress

Sea Bass, artichokes, leeks, shallots, garlic, Parma ham and more....what could be bad? A beautiful fillet of Sea Bass cooked to golden perfection nestled in a artichoke puree surrounded by parma ham, home made croutons and watercress.

Stir-Fried Crab Claws with Spring Onion, Chilli and Garlic

Seasonal Jumbo Blue Crab or Stone Crab claws look particularly impressive as a starter, and once released, the delicate flesh works particularly well with the Asian flavors. Chilli, garlic, ginger, fish sauce and coriander add plenty of punch.

South Indian Crab Cake and Crab Chutney

Delicious lump crab meat gently mixed with warm and flavorful Indian spices, flash fried and then topped with a crab, tomato and mayonnaise chutney! Served in either full sized portions or mini crab cakes as an hors d oeuvre.

Seared Scallops with Parsnip, Blood Orange and Brown Shrimp

Tender scallops sauteed to perfection and nestled on top of wilted spinach with a delicious blood orange and shrimp butter sauce spooned over top with butter parsnip batons tucked in between it all with a monks beard garnish

Poached Lobster Tail with Cauliflower and Butter Sauce

Lobster tails, plump and juicy, nestled in a creamy cauliflower puree' surround by thinly sliced and roasted cauliflowerettes all drizzled in a butter and lobster reduction.

Sole Genobloise

An Elegant Fish. Deliciously flavored of the sea, moist, tender, melt in your mouth..... The designation grenobloise, literally, "of Grenoble", a city in southeastern France, is served with a sauce of browned butter, capers, parsley, and pieces of lemon.

Fish Pie with Cheesy Potato Topping

Delicious firm white fleshed fish teamed up with a creamy white sauce and cheesy potato topping baked to a golden deliciousness. If you like, we can add a little smoked fish to add additional layers of flavor and complexity! This dish can be served in its diminutive version as an canape or full sized as a meal.

Mussels Mouclade with Spinach Mousse

This recipe is a take on a classic mussels mouclade recipe originating from the old trading links that the French port towns enjoyed with the Orient. Pairing lightly spiced mussels in a light curried sauce with a rich spinach mouse creating a delicious dish that is light in texture but certainly not a light weight in flavor!

Skate with Barley Risotto, Shrimp and Sauternes Sauce

Beautifully tender and mildly flavored skate, sauteed then roasted off to perfection nestled in a bed of barley risotto with shrimp and a white wine butter sauce.

Snapper with Mustard and Tarragon Sauce, Asparagus and Peas

Deliciousness Personified! The firm white flesh of sea bass or snapper work well in this recipe. The flavor of the fish and crispy skin are complemented by the sweet flavor of cream-enriched tartar-style sauce flecked with potatoes, asparagus, lettuce and peas.

Pastry Encased Baked Fish with Wilted Spinach, Radish and Nero sauce

They Say a Picture is Worth a Thousand Words.....Fresh Red Snapper, wrapped in pastry infused with thyme and rosemary, baked to a light golden flakiness served with a Nero sauce (squid ink) bringing a bright, taste of the sea to the cream sauce.

Crispy Oysters with Pickled Vegetable Salad and Citrus Mayonnaise

Fresh, plump, select oysters lightly coated in a crisp coating, deep fried to perfection served with lightly pickled vegetables and a citrus mayonnaise on the half shell.

Scallops with Chardonnay White Wine and White Truffle Mustard Risotto

Simply Elegant. Plump tender sea scallops, caramelized exterior, fresh as the sea moist interior, nestled on a creamy risotto with a slight kick. Serve on individual scallop shells for the maximum impact in presentation. This beautiful dish can be served as an appetizer or as the seafood course by simply adjusting the serving portion.

Scallop with Pale Ale Braised Breast of Lamb

A beautifully slow roasted medallion sized filet of lamb breast, dressed in a rich lamb stock, topped with a fresh sea scallop that was butter basted with a touch of lemon surrounded by broad bean puree, an anchovy mayonnaise and butter braised broad beans.....Now this truly is why the word "Perfection" was created!

Grilled Grouper with Tomato, Cucumber & Basil Salad and Broccolini

A delicious flaky piece of grouper grilled to perfection served with a tomato, cucumber and basil topping. Broccolini brings a bite to the dish as well!

Cod with Chorizo and White Beans

A delicious piece of cod baked to perfection then nestled in tender white beans, confit plum tomatoes, confit garlic and steamed green beans with a parsley and lemon oil to finish.

Crab Ravioli with Crab Sauce

Delightful Not Only to the Eye, but also the Palate! Sumptuous made from scratch crab ravioli bathed in a rich and creamy crab sauce reduction.

Barbecued Sea Bass Escabeche

Something a Touch More Exotic! A firm, flaky, white fleshed fish marinated in citrus juices and grilled to perfection wrapped in banana leaves with chopped tomatoes, peppers, onions and a blend of spices and coriander/cilantro.

Bouillabaisse

A Gutsy Soup Thick with Fish, Potatoes, and Shellfish......a Delicious combination of seafood stock, and denizens of the sea. Fish of all kinds, mussels, shrimp, clams and more.

Roasted Halibut with Buttered Leeks and Langoustine Bisque Sauce

You Can Almost Hear the Ocean! Roasted Halibut nestled on a bed of butter sauteed julienned leeks with Langostines close by all drizzled with a rich lobster bisque.

Scallops Baked in the Shell with Morels and Broad Beans

A Wonderfully Creative Way to Serve Scallops! Imagine seeing this on your plate at a dinner party! How creative, how fun and most of all, how delicious! Fresh sea scallops in a light creamy seafood based sauce with baby lima beans or spring peas and morels. Wrapped in salt crust and baked to perfection. Served opened.

Lobster Thermidor Mousillene with Ginger Jelly

A Modern Twist on a French Classic. Lobster Thermidor is a French dish traditionally consisting of cooked lobster in a creamy sauce, often served in the shell with a Gruyere crust. This classic has a modern twist by serving the Thermidor as a creamy mousse. A wonderful appetizer, luncheon dish or Sunday brunch item.

Grilled Prawns in Cilantro, Lime and Garlic

Beautiful large prawns marinated in a mouthwatering marinade of cilantro, lime, garlic and more. Skewered and grilled to perfection! Can be served as an hors d' oeuver or main course.

Seared Langoustine Tails with Caramelized Bacon, Apple, Pork Belly and a Vanilla Purée

Local pork belly and fresh, sweet, juicy langoustines, bacon and apples. All these deliver a complex layering of flavors creating a memorable dining experience.

Seared Yellow Fin Tuna with Citrus Vinaigrette Salad

A Little Bit of Heaven Right on Your Plate! Yellow Fin tuna! Light, flavorful, delicious and perfect for this time of year! Sitting on the water, cocktails, great conversation with friends...what could be better....serving and enjoying this unbelievably simple yet scrumptious dish! Right off the boat fresh tuna, a flavorful spicy marinade and sauce, sesame seeds for texture and a palate tantalizing salad with a citrus vinaigrette.

Grilled Fish with Chorizo and White Beans

Summer Light and Delicious! This Spanish-inspired roasted fish recipe is bursting with color and flavor and served with a series of glorious accompaniments. White beans and chopped chorizo, confit plum tomatoes, green beans and confit garlic.

Grilled Oysters

Freshly shucked plump oysters grilled in their own delicious oyster liquor and herbed butter till "just" done! Teamed up with the accompaniment of your choice. Herbed butter, tartar sauce, cocktail sauce, hot sauce, finely chopped pickled vegetables and more.

Grilled Seafood Boil

Shrimp, lobster, clams, mussels, corn, sausages, potatoes, and more all packed together with a lemon garlic chive butter and roasted on the grill for that added layer of flavor you can only get from grilling out....We can of course do this in out kitchens and make it just as delicious!

Spicy Grilled Scallops with Tomato Chutney and Roasted Peppers

Meaty scallops with delicate flavors from fennel and anise, a lightly spiced tomato chutney, and vibrant roasted peppers in this gorgeous recipe. This dish would make a wonderful appetizer or main course accompanied by a crisp chilled salad keeping things delicious, light and cool for the summer!

Sea Urchin with Scrambled Eggs and Ossetra Caviar

This extravagant scrabled egg dish made with urchin also includes seaweed, sea urchin cream and ossetra caviar, a dish comprised of the ultimate in indulgence. A stunning hors d' oeuvre or stellar Sunday Brunch item.

Yellowedge Grouper with Savory Sweet Corn Pudding, Oyster Mushroom Vinaigrette and Petite Greens

MMMMM....Fresh Fish! "Simpler is better" ! In this case a delicious thick grouper fillet teamed up with a full flavored but light sauce with a Southern touch of sweet corn pudding and tender cherry tomatoes.

Poached Trout in Asparagus, Garlic and Ginger Broth

A Perfect Summer Meal! This stunning poached trout recipe takes a little time to prepare, but the pay-off is huge in terms of flavor. The fragrant broth, made of ginger, tomato and lemongrass, is used to gently poach the fish and vegetables, resulting in an incredibly light, clean finish.

Chorizo Stuffed Squid

Tender and from the ocean fresh squid, stuffed with spicy chorizo sausage, just a little bit of rice, finely diced garlic and chopped parsley, served with a light tomato vodka sauce.

Rainbow Salmon Skewers

Enjoy these luscious kababs full of flavor and texture. Tuna, swordfish, mahi mahi, halibut, grouper and salmon are wonderful choices for the fish. Teamed up with the simplicity of red and green and orange bell peppers, Vidalia or Bermuda onions and brushed in a delightful light olive oil, lemon, salt and pepper wash. Grilled to perfection and served over a crisp chilled salad, cous cous or rice lightly flavored with tumeric and curry or saffron.

Grouper with Pea and Asparagus Risotto

This is How You Spell Summery! A vibrant pea and asparagus risotto recipe topped with fresh from the Bahamas grouper!. You can of course select any firm, white flaky fish for this recipe. Snapper, dolphin, triple tail, pompano, tile fish and more!

Pan Roasted Salmon Steaks with Lime and Coriander Mayonnaise and Warm Crushed Potatoes

From Sea to Table with a Zesty Preparation! This deceptively simple salmon with crushed potato is lent a vibrancy from the vivid red color of the salmon and the striking saffron mayonnaise.

King Prawns and Squid with Ligurian Sauce

Seafood a Little Elevated! Seafood has always been popular especially when it's very fresh and beautifully cooked. In this stunning seafood recipe pairing king prawns and squid with Ligurian sauce made from capers, parsley, olives and anchovy, making a colorful dish bursting with flavor. To add texture, finishing the dish with a garnish of toasted pine nuts adds a wonderful textural element!

Trout Ceviche with Avocado Sorbet

Raw trout and avocado sorbet may seem like a strange combination but this ceviche recipe is one of those little adventures that reaps huge rewards. A fresh and clean dish for a hot summer's day. You can certainly substitute a mild flavored firm flesh fish like grouper, dolphin, salmon or another of your favorite fish!

Sea Bass and Turmeric Potatoes in Rasam Broth

A Treasure Trove of Flavors! A mixture between a hearty fish soup and a fish dish served with a sauce, this sea bass fillet recipe is inspired by the flavors of South Indian cuisine and packed-full of the notes of tamarind. The creamy Turmeric mashed potatoes are the perfect foil to the delicious light and flaky fish!

Spicy Cilantro Shrimp

Fresh, plump shrimp grilled in a "secret" sauce creating the perfect mouthwatering bite! Delicious as an appetizer or main course. Teamed up with a myriad of side dish choices, you can create a wonderfully casual atmosphere or one a little more formal.

Fish with Chermoula Sauce

The fish in this recipe is of course very important, typically a firm fleshed white meat fish...but it's the "sauce" that's the star! The Moroccan herb-spice blend called chermoula is both delicious and easy. made up of blend of a delicious array of herbs and spices...Pepper, garlic, cilantro, cumin, corriander, and lemon zest to name just a few!

King Crab Legs and Shrimp a in Spicy Butter Wine Sauce

Delicious, spicy, buttery combination of King Crab Legs and Shrimp. A delicious chilled spring mix of baby greens, a crusty loaf of bread and a large bottle of Pinot Grigio will guarantee a good time to be had by all!

Stuffed Swordfish

Perfectly Light and Delicious! Seafood, fish in particular, can be prepared so many ways. In this recipe, Swordfish, a delicious denizen of the sea, has many attributes which are explored along with a little help from a smaller distant crustacean cousin...shrimp. Flaky, moist and meaty all at the same time. Easy to understand, and certainly more than easy to eat!

Crab Stuffed Tenderloin of Pork

An Uncommon Combination Creates an Uncommonly Delicious Dish! Here's a delicious twist on Pork Tenderloin. A tenderloin is stuffed with tender, sweet crab and roasted to perfection with a light white wine sauce and capers. You will be amazed as to how well the flavors go hand in hand.

Sauteed Scallops with Ginger & Spring Onion

Oysters...The Pearl of the Ocean...I think NOT! Luscious, meaty and of course, fresh out of the sea scallops sauteed with a bright and flavorful Asian sauce with a delicious hit of fresh ginger and spring onion.

Pan-Seared Scallops with Chorizo and Corn

Succulent scallops nestled in a creamy bed or roasted corn, sauteed chorizo, scallions, jalapeno peppers and garlic. Totally unexpected but deliciously welcomed!

Pompano Duarte'

Lightly breaded and crispy pompano nestled in a pool of Buerre Blanc topped with shrimp and capers mmmm....

Lionfish with a White Wine Butter Sauce and Shrimp

Tender, flaky and firm fleshed Lionfish, sauteed to perfection with a lemon butter and white wine sauce finished off with capers and plump shrimp