Island Fresh Market Recipes
Our customers often say, "I love fish but I just don't know how to prepare it!" We are here to help! A selection of our favorite recipes are listed below.
If you have a recipe you particularly enjoy, we would love for you to share it with us! Please write your recipe in the comment form on our Contact Page or tell us about it the next time you are in the market.
We typically carry the basics for all our recipes. If you'd like to see us carry a particular item, please let us know!
Shrimp and Feta with Angel Hair
2 pounds medium shrimp, peeled and deveined
2cups chopped plum tomato or grape tomato
1 1/2 cups chopped green onions
2 tsp. fresh basil chopped
1 garlic clove minced
4 cups hot cooked angel hair pasta
1 cup crumbled feta cheese
Heat large nonstick skillet coated with cooking spray over medium-high heat. Add shrimp; cook 5 min. stirring frequently. Stir in tomato and next 4 ingredients; cook 4 min. or until; thoroughly heated. Combine shrimp mixture, pasta and feta cheese in large bowl; toss well.
Parmesan Encrusted Grouper
2 pounds grouper fillets
1/2 cup grated Parmesan cheese
1 tablespoon butter -- softened
3 tablespoons mayonnaise
3 tablespoons chopped green onions
1 clove garlic -- pressed
1/4 teaspoon salt
dash hot sauce
Directions:
Place fillets in a single layer in a lightly greased 13 X 10" pan. Stir together cheese and remaining ingredients; spread over fillets.
Broil 6" from heat 10 minutes until fish flakes with a fork.
Fiesta Seafood Casserole
2 tbls olilve oil
3 garlic cloves minced
1 yellow onion, diced
1 grn pepper, diced
2 14.5 oz diced tomatoes
1 tbls thyme
16 oz clam juice or white wine
2 cups brown rice
1.5 cups diced smoked turkey
12 uncooked shrimp P&D
.5 lbs sea scallops
10 oz frozen peas
salt and pepper to taste
12 mussels in shell
2 cans roasted red peppers
In a skillet, heat olive oil. Add garlic, onion and pepper. Saute until soft. Ftranster to very large, shallow casserole dish. Stir in tomatoes, thyme, rice, turket, shrimp, scallops, peas, salt and pepper. Decorate top with mussels and rep peppers. Bake uncovered in 375 degree oven, 30 min.
Serves 6 adults
Hog Fish Snapper with Quinoa
Quinoa contains more high quality protein than any other grain... it is a supergrain! We sell white and black Quinoa at Island Fresh Market market.
Sauce:
1/2 cup pine nuts
2 T olive oil
1/2 medium shallot
2 T lemon juice
1/2 tsp. sea salt
1 small clove garlic
1/4 cup water
Put it all in blender until smooth. Then pour in a small sauce pan to heat.
Cook Quinoa according to package directions. Cook Hog Fish Snapper in 1 T. olive oil in skillet. Cook on medium heat 4 minutes on each side.
Place fish on top of Quinoa and spoon sauce over both.
Greek Snapper on the Grill
6 (8 oz.) snapper or grouper fillets
2 Tbsp. olive oil
1 1/2 tsp. Greek Seasoning
12 (1/4 in. thick) lemon slices
Tartar Sauce
Preheat grill to 350 to 400 (med -high heat). Rub fillets with oil; sprinkle with Greek seasonings. Top each fillet with 2 lemon slices. Place a large piece of lightly greased heavy-duty aluminum foil over grill cooking grate. Arrange fresh on foil. Grill fillets, covered with grill lid, 15 minutes or until fish flakes with a fork. Serve with tartar sauce.
Bay Style Margarita Shrimp
1 1/2ilbs. raw shrimp, peeled and deveined
1 cup Blue Crab Bay Co. "Get Beached" Margarita Mixer
1/4 cup tequila
2 cloves garlic, minced
3 Tbsp. fresh cilantro, chopped
Combine the mixer, tequila, garlic and cilantro in a lidded container. Add the shrimp and marinate for an hour or two. If using bamboo skewers soak them in water for 30 minutes, then thread the shrimp on skewers. Cook over medium-hot grill for about 3 minutes on each side. Do not overcook. Serve as is or over rice.
Seafood Chowder
1/2 lb. bacon, minced
2 c. finely chopped celery
2 c. finely chopped onion
3 c. diced potato
1/3 c. flour
2 qt. bottled clam juice
1 - 2 c. cream or half and half
1 1/2 lb. cubed fish
1 1/2 lb. crabmeat
1 c. chopped parsley
In a large pot, cook bacon over medium heat until almost crisp. Add celery, onion, potato and continue to cook, stirring until onion is wilted. Sprinkle flour and add clam juice. Simmer until potato is tender. Add cream or half and half until broth reaches desired thickness. Then stir in fish and crabmeat. cook until fish is done, about 5 minutes.
Shrimp Pasta Salad
1 1/2 lbs. raw shrimp
3/4 c. Seafood Marinade and Grilling Sauce (at the market)
12 oz. pasta, cooked
1 c. cherry tomatoes, cut in half
1 small red onion, finely chopped
1/3 c. fresh parsley
Steam shrimp over 1/2 cup boiling water. Shell and devein shrimp. Combine shrimp, pasta, tomatoes, onion and parsley in a large salad bowl. Cover and refrigerate until ready to serve. Pour Marinade over before serving.
Nut-Crusted Yellowtail Snapper
Ingredients
1 cup macadamia nut
1 cup panko (Japanese breadcrumbs)
1/2 cup all-purpose flour
1 large egg
4 (6-ounce) yellowtail snapper or other firm white fish fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil, divided
Hot cooked rice
Sliced green onions
Place flour in a shallow dish. Whisk egg in a medium bowl. Sprinkle fish with salt and pepper. Dredge in flour, shake off excess, and dip in egg. Dredge fish in nut mixture, coating completely.
Heat 2 tablespoons oil in a large, heavy skillet over medium heat. Add 2 fillets; cook 3 minutes on each side or until golden. (If nuts brown too quickly, reduce heat.) Repeat with remaining 2 tablespoons oil and fish. Divide rice and fish fillets among 4 serving plates. Sprinkle with green onions.
Portuguese - Style Scallops
1 1/2 pds. sea scallops
1/2 tsp. salt
1/4 tsp. black pepper
1 Tbsp. olive oil
1/3 c. sweet red wine
2 Tbsp. fresh lemon juice
1/4 c. chopped fresh parsley
5 garlic cloves
2 c. hot cooked long-grain rice
Sprinkle scallops with salt and pepper. Heat 1 1/2 tsp. oil in heavy skillet over high heat (3 min). Add 1/2 scallops; cook 2 min. on each side or until browned. Remove from pan; keep warm. repeat with remaining scallops and oil. Remove scallops from pan. Stir in red wine and lemon juice; scraping pan to loosen browned bits. Add scallops, 3 Tbsp. parsley and garlic; saute' 30 seconds over high heat. Serve scallops over rice. Sprinkle with remaining parsley. 4 servings!
Honey Ginger Bronzed Salmon
1 cup Honey Ginger Sauce (available at the market)
1/4 cup soy sauce
1/8 cup freshly squeezed lemon juice
Freshly ground black pepper to taste
3 Tbsp. sesame seeds, toasted
4 4-5 oz. salmon steaks
asparagus and mandarin oranges
Mix Honey Ginger Sauce with soy sauce, lemon juice and black pepper. Pour half of mixture into plastic bag, add salmon and refrigerate 1 hour. Pour remainder into saute' pan, bring to a boil, simmer until reduced by half. Remove salmon from marinade and broil on lightly greased rack 6 inches from heat 5 min. Brush with marinade and broil additional few minutes. Remove place in pan and simmer in sauce reduction to cool. Top salmon with 2 Tbsp. sesame seeds. Serve with steamed asparagus and mandarin oranges tossed in reduction and topped with remaining sesame seeds.
