Our Recipes

shrimp tacos

Shrimp Tacos with Corn & Tomatoes

Serves 2 (if serving 4, double and use 2 large pans) 3/4 – 1 lb. jumbo shrimp (10-15 count per...

Grilled Salmon with Roasted Tomato Corn Salsa

We recommend wild salmon but this salsa would be great with some nice rich bluefish or swordfish.

Seared Sea Scallops with Peach Salsa

Slightly spicy with a touch of our Cajun seasoning, the scallops were perfect over the juicy, sweet peach salsa.

Crispy Sichuan New Zealand Snapper (Pink Sea Bream)

Today's recipe (crispy Sichuan snapper), utilizes the same delicious snapper that we caught in the Bay of Islands. We’ll have some fresh from New Zealand this weekend. Chopsticks make it a cinch to pick the nice flakes of the fish off the bone.

Salmon Hash

Mike's all time favorite breakfast is poached eggs over salmon hash!

Jamaican Jerk Mackerel

This spicy Jamaican paste is great for a fish like Mackerel, which can stand up to the heat and flavor. This recipe makes a lot, so you can keep the extra jerk in the fridge to use with chicken or pork too. Serve with fried plantains, chutney and salad!

Grilled Striped Bass With Fresh Herbs

The stripers this week from Rhode Island are so fresh they still have a surprised look on their faces! So fresh, you might want to slice a bit off for a sashimi appetizer. The fillets are thick, meaty and flavorful, perfect for baking, steaming, pan searing or, like I'm doing tonight - grilling.

grilled salmon

Grilled Smoky Yukon Chum Salmon with Monahan’s Irish Whiskey Maple Glaze

Serves 4 2 lb. Yukon chum salmon Olive oil Coarse sea salt or kosher salt 3/4 pint wood chips, hickory...