Our Recipes

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.

crab cakes

Monahan’s Crab Cakes

Ingredients have evolved over the years but the main ingredient for a good crab cake is still great crab.

So Hap Xa – Mussels Steamed in Lemongrass

Another delicious recipe from Vietnam

Vietnamese Style Shrimp Fritters with Nuoc Cham Dipping Sauce

The sweet decadence of shrimp in a fried, fluffy fritter dipped into a sauce that has a salty, sour, sweet, not bitter, and what was that indescribably delicious 5th taste, oh yes! - UMAMI!

Thai Mahi Mahi in Lettuce Wraps

Enjoy! And here’s to your health!

tuna niçoise salad

The Ultimate Salad Niçoise

A true meal in itself. You can cook the potatoes, eggs and green beans in the same pot to cut down on cooking time and dishes. The following recipe is the classic style of southern France, but topped with seared, fresh, sashimi-grade tuna. Serves 4.

Wild Striped Bass Braised with Fennel

There's not much that you can't do with stripers. We've baked, steamed, fried, stuffed, grilled, used in chowders and bouillabaisse, made ceviche and sashimi—all with great results. Flavor-wise, the best striped bass at market (in my opinion) are wild caught.