Our Recipes

Schwartz’s Wild Gulf Shrimp Bánh Mì

Sweet, Spicy, cool and exotic...these are perfect flavors for a cool summer dish.

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...


Both impeccably fresh seafood and gari are available at the market, so stop by and pick up what you'll need to make this refreshing summer dish!

Grilled Razor Clams

Razor Clams are something we try to get into the market when we can...we don't see them a lot here in Michigan because harvesting is difficult and they are very brittle, fragile, don’t travel well and are very perishable. Our Razor Clam supplier, Harbor Fish in Portland Maine, gives us a heads-up whenever they have them but unfortunately that is not often enough. Sweet and tender they are one of our finest clams (when we can get our hands on them).

Cedar Planked Salmon

Cedar planked salmon is a super simple preparation that highlights the flavor of the fish

Monahan’s Shrimp Gazpacho

People love this recipe. Even those who claim to hate cold soups give it one taste and they're hooked. Light, healthy summer meals, picnics; this gazpacho is a one pot, portable, square meal!

Linguine with Wild Gulf Shrimp & Asparagus

Serves 2 3/4 lb. large wild gulf shrimp (21-25 count per lb.) peeled and deveined 1/2 lb. dried linguine 3/4...

Swordfish with Olives and Anchovies (Pesce Spada Con Olive)

This delicious recipe is courtesy of our good friend, Francesca Giarraffa.