Scampi's in South Padre Island. Photo by Craig Rogers and Victoria Munt Rogers of Gulfscapes Magazine. Photo printed in Gulfscapes.
BBQ & Grilling | Sauteed | Broiling | Boiling | Deep Frying | Baking | Spices Gulf coast seafood recipes found along the Gulf of Mexico. A collection of seafood recipes and fresh fish recipes by Gulfscapes Magazine for broiled, grilled, pan-fried and poached fish, seafood, gumbo, crab and crawfish recipes. Gulfscapes Magazine "Seafood Recipes and Coastal Dining Guide for the Gulf of Mexico" also includes seafood recipes and seafood cooking tips. A Gulf coast waterfront dining guide for restaurants along the Gulf of Mexico including the Texas Coast, Mississippi coast, Louisiana coast, Alabama coast and Florida coast.
January 29, 2009
Spicy Boiled Shrimp Recipe with Beer
Spicy Beer Boiled Shrimp - The quickest, easiest way to prepare shrimp is to boil it. Unpeeled shrimp will take about three minutes of cooking time and peeled shrimp will be done in one to two minutes. To stop the cooking process, drain the shrimp as soon as it turns pink and rinse in cold water. Plain water can be used for the boiling liquid, but substituting part of the water with beer, wine or ale will impart a different flavor. Adding a seafood seasoning like Old Bay, or including crab boil mix in the water will also change the taste.
Posted by gulfscapes magazine at 03:48 PM|Permalink
Pecan Crusted Mahi-Mahi Recipe
Mahi-Mahi, also known as Dolphin fish or Dorado, is found in tropical and sub-tropical water around the world. Related to the Pompano, Mahi-Mahi is a Hawaiian term meaning "strong-strong". They grow to between 15 and 28 pounds and are very popular for anglers and restaurant diners. Its meat is very chicken like in texture, with little "fishy" smell or taste.
Posted by gulfscapes magazine at 09:41 AM|Permalink
January 27, 2009
Wasabi Tuna Recipe
Tuna comes in several varieties. Bluefin is the Cadillac of tuna, being the largest and tastiest. Unfortunately, most is sold to Japan at high prices. Bluefin has dark red fresh. Yellowfin, also called Ahi, is the most commonly available tuna in the U.S., and while not as tasty as Bluefin, is still extremely well flavored, with light pink flesh. Skipjack is also known as bonito and aku, and is usually canned. Albacore is also usually canned, and has the lightest colored flesh of the tunas.
Posted by gulfscapes magazine at 11:56 AM|Permalink
Redfish in Foil Recipe
Cooking fresh fish on the grill can be difficult. Fish tends to stick to the grill, which makes turning it a problem. An easy solution is to put your fish in aluminum foil before putting it on the grill. You can add seasonings in the foil which will cook into the fish. Cooking in foil adds an extra minute or two to cooking time, depending on the temperature of your grill.
Posted by gulfscapes magazine at 11:56 AM|Permalink
Baja Fish Tacos with Chipotle Cream Sauce Recipe
Take a stroll down ol' Mexico way with this south of the border treat. Red Snapper is used in the recipe, but you can substitute your own favorite fish. Mahi-Mahi is also great in these tasty tacos. Up the amount of chile powder for more heat, or even better, add some fresh jalapeno, serrano or (for those with no fear) habanero peppers!
Posted by gulfscapes magazine at 11:46 AM|Permalink
January 23, 2009
Gulfscapes Magazine
Gulfscapes Magazine is a lifestyle magazine for those who live or vacation along the Gulf coast. The magazine emphasizes home design and travel. Articles offer information on home interiors and building materials; coastal recreation; food; travel destinations; style; and real estate concerns.
Posted by gulfscapes magazine at 04:20 AM|Permalink
Gulfscapes presents, Messina Hof Winery and Resort Hosts “Italian Classics” Cooking Party with Chef
Gulfscapes: Gourmet restaurant columnist Colman Andrews once wrote, “No other cuisine appeals to us as immediately and sensuously as la cucina italiana— Italy ’s gloriously simple, deceptively sophisticated, heartwarmingly earthy, and immensely varied culinary repertoire.”
Posted by gulfscapes magazine at 04:08 AM|Permalink
January 04, 2009
Crawdad Cakes
1/2 stick of butter 2 cups of crawfish tails -- ground 2 cups of cooked long-grain rice 1/2 cup of bell pepper -- chopped 2 slicesof bacon -- crisp, crumble 1 tablespoon of parsley -- chop fine 1/2 cup of shallots -- chop fine 1/4 teaspoon of basil 1 dash of thyme 1 teaspoon of salt 1 dash of Tabasco 3 eggs; well beaten
Posted by gulfscapes magazine at 05:48 PM|Permalink
November 17, 2008
Colorado Striped Bass Panzanella
Paul Anders is the Executive Chef of and has been running Sweet Basil’s kitchen in Vail, Colorado since 2006. Chef Anders prepared this dish at the 2008 Great American Seafood Cook-off, where he finished in the top five.
Colorado Striped Bass 9 six ounce filets, Colorado hybrid Striped Bass, trimmed, scaled, scored on the skin
1 lemon, fine zest Oil for shallow frying Salt and pepper
Heat ½ inch of oil in two large skillets. Season the bass filets with salt, pepper, and zest on the flesh side. Pan fry the bass skin side down until crisp and golden brown. Turn the filets over, being careful not to splash the hot oil and continue to cook for about 3-4 minutes or until the fish is just cooked through. Remove the fish and drain over towels. Season the skin with salt.
Farmer’s Market Panzanella
1 pound fresh ciabatta bread or similar light white bread 4 large ripe tomatoes, cubed into ½ inch pieces (I use a beefsteak grown locally in CO) 3 ounces, baby green shallots or other sweet onions, shaved as thin as possible 12 ounces young cucumber, sliced thinly 1 ounce Picholine olives, split 1 ounce kalamata olives, split 8 large basil leaves, torn into 1 inch pieces 8-10 mint leaves, torn into 1 inch pieces 3 Tablespoons Extra Virgin Olive Oil ½ Lemon, juice and zest Sea salt, Cracked black Pepper
The most important part of this recipe is to use the freshest, ripest, produce you can find at your local farmer’s market or from your backyard garden. It is a simple dish using excellent ingredients. Heat 2 tablespoons of the olive oil in a deep pan and add the ciabatta and toast until a light golden brown and slightly crispy. Place all of the remaining ingredients in a large bowl, except the herbs, lemon, and oil. Toss the salad very lightly, so you don’t crush the tomatoes. Add the herbs, lemon zest and lemon juice and toss while adding the remaining olive oil. Season with salt and pepper. Serve immediately.
Crispy Eggplant
1 large eggplant, cut into ¼ inch thick rounds, about 18 slices 2 pounds rice flour 1 Liter sparkling water 1 lemon, zest 1 ounce flat leaf parsley, chopped Salt Oil for frying
Heat 1” deep in a deep heavy bottom pan to 350 degrees. Mix 1 ½ lbs of the rice flour with the liter of sparkling water to form a batter. Season the eggplant lightly with salt and let stand for 15 minutes to draw out moisture and bitterness. Pat the eggplant dry and dust in the remaining ½ lb. of rice flour, then dip each piece in the batter and place immediately in the oil. Pan fry until crisp and very light brown and turn each piece over. You may have to do this in batches if you have a small pan/pot. You can also use a deep fryer. Remove the eggplant and season with salt and the chopped parsley/lemon mixture.
Place the eggplant around the perimeter of a large platter, place the panzanella in the center of the dish and top with the bass filets (skin side up). Drizzle the fish with the balsamic vinegar and olive oil, serve and enjoy the taste of summer!
Posted by gulfscapes magazine at 02:40 PM|Permalink
Clams, Shrimp and Sausage
Alaskan Razor Clams, Alaskan Spot Shrimp, Reindeer Sausage over Fettuccine, as cooked by Chef Robert Kinneen at the 2009 Great American Seafood Cook-off. Chef Kinneen currently is Chef at Orso Restaurant in Anchorage, Alaska.
2 pounds raw pasta, cooked just short of "al dente" 2 pounds cleaned Alaskan razor clams-rough chopped, reserve any juice 24 Alaskan spot prawns, approx 1 pound 1 pound reindeer sausage, cut into large dice ¼ ounce red pepper flake 4 ounces garlic slivers 8 ounces white wine 1 pint vegetable broth 1 ounce butter ½ bunch Italian parsley, chopped fine Salt and pepper, to taste
In a large Sauté, over medium heat add the sausage, let render. When browned, add garlic and red pepper flake, stir, wait 30 seconds. Add shrimp, and clams, deglaze with wine. Reduce by half, add broth, and warm the shrimp and broth through. Finish with butter and parsley, salt and pepper to taste. Add the reserved pasta and mix. Bring up to heat and serve.
Posted by gulfscapes magazine at 02:30 PM|Permalink
July 02, 2008
Roasted Snapper
Quick and easy red snapper recipe. Great for a workday evening when you don't have a lot of time to prepare or clean up. Works well with Mahi-Mahi, too!
Posted by gulfscapes magazine at 03:08 AM|Permalink
June 05, 2008
Red Snapper Vera Cruz Recipe
This recipe is a variation on the traditional Veracruz sauce. Veracruz is a Mexican state on the southern shores of the Gulf of Mexico. It has mountains in the west and beautiful beaches, and seafood, on its eastern border. Spice up your evening with this easy to prepare dish.
Posted by gulfscapes magazine at 09:24 AM|Permalink
June 02, 2008
Seared Tuna with Lavender-Pepper Crust Recipe
Lavendar is more than just a beautiful fragrance. It is also a spice. Originally from France, lavendar is now also being commercially grown in central Texas.
Posted by gulfscapes magazine at 07:12 AM|Permalink
May 31, 2008
Pan-Seared Tuna with Lime Pepper Crust Recipe
The zesty tang of lime and the warm bite of pepper combine to spark up this tuna recipe. This is especially useful if, like me, you often have trouble finding the highest grade of tuna. The powerful flavors in this recipe allow you to get away with less than sushi grade tuna. Have fun!
Posted by gulfscapes magazine at 11:32 AM|Permalink
May 30, 2008
Spicy Tuna Steaks Recipe
Fresh tuna is always better than frozen. Tuna season runs from late spring until early fall. Target those months and your chances of getting fresh tuna are better. Ask your fish market about where they get theirs, and if they are frozen or fresh. Avoid any tuna with dark brown areas.
Posted by gulfscapes magazine at 08:17 AM|Permalink
May 27, 2008
Broiled Tuna with Lemon Caper Sauce Recipe
Capers come from a Mediterranean bush called the Caper, which has white flowers. Capers are the buds taken from the Caper bush. The caper buds are then pickeled to become the capers we use in our cooking. Capers are sorted by size, with the smallest being the best. These smallest capers are referred to as non-pareil.
Posted by gulfscapes magazine at 05:35 PM|Permalink
May 26, 2008
Mahi-Mahi with Corn & Tomatillo Salsa
Mahi-Mahi is low in saturated fat and is a good source of vitamin B12, phosphorus, and potassium and a very good source of protein, niacin, vitamin B6, and selenium. Between 66 million and 88 million pounds of mahimahi are delivered to the global market each year.
Posted by gulfscapes magazine at 07:03 AM|Permalink
May 24, 2008
Planked Salmon Recipe
Grilling with Cedar Planks from Tim Aupperle, Whole Foods Market West Coast Culinary Expert. Cedar-planked salmon began in northwest Native American culture, the fish roasting slowly, downwind of the fire, for wonderful flavor and delicate texture. Here is Tim’s modern take:
Posted by gulfscapes magazine at 09:29 AM|Permalink
May 23, 2008
Grilled Shrimp on Lemongrass Skewers
Delight friends and family with these plump, succulent shrimp touched with the tang of lime and nutty sesame. The unconventional use of lemongrass skewers makes for a refreshing twist and imparts subtle flavor. As an entrée or appetizer, this recipe brings fun and variety to your party or family dinner. Serves 4–6.
Posted by gulfscapes magazine at 08:02 AM|Permalink
May 22, 2008
Mahi with Rum Recipe
Don’t put just any rum in this dish. Be creative. There are many different kinds of rum, and each can add a slightly different flavor. Dark rums have more flavor. Try Appleton from Jamaica, Casique from Venezuela, Pussers from Tortola in the British Virgin Islands, and Myers from Jamaica. And never forget this advice from the legendary Cajun Justin Wilson, “If you wouldn’t drink it, don’t put it in your food!”
Posted by gulfscapes magazine at 06:12 AM|Permalink
May 20, 2008
Redfish Parmesan Recipe
Parmigiano-Reggiano is a hard, granular cheese, named after the Italian areas that produce it: Parma, Reggio Emilia, Modena, Bologna, Emilia-Romagna, and Mantova. Better known in English as Parmesan, a name which actually refers to any cheeses imitating real Parmesan, those in the know are aware that only cheeses that originate in the above mentioned areas of Italy are true Parmesan, much as only wine that originates in the Champagne region of France can really be called Champagne. Produced in wheel size blocks, the cheese is softer in the middle than near its edge. The harder edge produces the dry, grated cheese which Americans are most familiar.
Posted by gulfscapes magazine at 12:57 PM|Permalink
May 15, 2008
Celebrating Wine and Food with - Fresh Fish amd Wine Recipe
It almost Memorial Day Weekend and that means it's time for food and wine. More specifically seafood and wine. If you're looking for a great place to enjoy food and wine don't miss the Rockport Wine Festival held next to the Maritime Museum in downtown Rockport, TX. All profits support the Texas Maritime Museum - The Official Maritime Museum of Texas! The museum was accredited by the American Association of Museums in August 2005. For more information visit http://www.texasfestivalofwines.com/
Posted by gulfscapes magazine at 03:13 AM|Permalink
May 13, 2008
Bacon Wrapped Shrimp Recipe
This recipe is best when using large shrimp. Shrimp are classed by size depending on how many shrimp it takes to make a pound. Here are the size categories:
Shrimp per pound:
10 shrimp or less = Colossal 11 to 15 = Jumbo 16 to 20 = Extra-large 21 to 30 = Large 31 to 35 = Medium 36 to 45 = Small
Posted by gulfscapes magazine at 06:53 AM|Permalink
May 12, 2008
Shrimp
Posted by gulfscapes magazine at 06:56 AM|Permalink
Rita Shrimp Skewers
If you like shrimp don't miss the 37th Annual National Shrimp Festival in Gulf Shores, Orange Beach and Fort Morgan. This year’s Alabama Shrimp Festival will take place Thursday, October 9, through Sunday, October 12, 2008.
Posted by gulfscapes magazine at 06:28 AM|Permalink
Gulf Coast Grilled Shrimp Recipe
Shrimp are sold by weight and sized by the number of shrimp it takes to make a pound. So a 40 count shrimp gives you about 40 shrimp per pound. When it comes to portion sizes, plan on about 1/3 to 1/2 pound per person for shelled shrimp or 3/4 pound per person if the shells are still on.
Posted by gulfscapes magazine at 06:22 AM|Permalink
Beer Grilled Shrimp
Beer and Shrimp, two great tastes that go great together. Grilling shrimp takes a little practice. Try using skewers to make them easier to handle. Don't cook them too long, or they will be rubbery.
Posted by gulfscapes magazine at 04:22 AM|Permalink
May 11, 2008
Sauted Crab Appitizer Recipe with Lemongrass
If you love crab - don't miss the 23RD ANNUAL TEXAS CRAB FESTIVAL: MOTHERS DAY WEEKEND - MAY 9, 10 & 11, 2008: GREGORY PARK, CRYSTAL BEACH, TEXAS - Over 60 Food & Craft Booths, Crab Legs Contest, Texas Crab Fest Weiner Dog Nationals, Crab Races, Carnival/ Rides/Games, and a Kids Stage with free entertainment and fun activities for the "Little Crabbies"! You can enjoy some of the Tastiest Crab & Seafood Dishes on the Texas Gulf Coast, find the perfect Mothers Day Gift among the many treasures offered by talented local artists, both professional and amateur and vendors, or just pull up a patch of grass, sit back in your own lawn chair and enjoy some of the Best Live Music in the Lone Star State. Last year's entertainment included: Butch Leger & Sons of the Beaches, Donnie Vondra & Tejas, Lil' Bit and the Customatics, The Texas Showcase, L'Angelus, Ezra Charles and the Works, Johnny Lee, The Grateful Geezers, Dean Scott and MORE!!! Join us for 3 days of Sun, Fun, and CRABS, CRABS, CRABS!
Caviar is the epitome of luxury and elegance ...
Seadrift, TX fishing guide Capt. Jay Baker ...
Fishing Tournaments Around The Gulf CoastMississippi Billfish Fishing Tournament
June 3-7, 2009 Mississippi Gulf Coast Billfish Classic 2009 Biloxi, Mississippi The Mississippi Gulf Coast Billfish Classic has built a solid reputation involving Big Boats chasing Big Fish in hopes of landing Big Money. The end result has the annual event, based out of the Isle of Capri Casino in Biloxi, developing a name for being one of the top billfish tournaments in the world. In 2007, $1,225,000 was paid out in prize money! For information, contact: Bobby Carter Isle of Capri Resort & Casino P. O. Box 26, Biloxi, MS 39533 Phone: 228-436-7928 Website: http://www.mgcbc.comBillfish Tournament in Florida
39th annual Pensacola International Billfish Tournament. July 2-5, 2009. The Pensacola Big Game Fishing Club hosts one of the country's largest billfish tournaments in downtown Pensacola, which attracts around 500 anglers from across the Southeast. Website: www.pbgfc.comRedfish, Flounder & Speckled Trout Fishing Tournament
Boater's World Inshore Classic. June 21-22, 2008. Redfish, flounder and speckled trout are the game in this tournament. Fish this one alone or register for the King Mackerel/Cobia Tournament at the same time. Take-off and weigh-in will be at Flounder’s Chowder House on Pensacola Beach. Website: www.pensacolakingmack.com.
Skinny Water Fishing Tournament in Ingleside
June 14, 2008 - Ingleside: Skinny Water Fishing Tournament. Fishing Tournament with Calcutta. Registration and meal is Friday night. Time: weigh-in at 3pm. Cost: free to spectators. Location: Cove Park - 1319 Parkview Lane.
Catfish Festival in Gulfport, MS
May 22, 2008 - May 25, 2008 - Gulfport, MS - 7th Annual St. Ann's Catfish Festival. Great food & live entertainment, carnival rides, children’s games, Bingo, Live & Silent auction, $1K & $15K drawdown, fishing rodeo and much more! This is one of the best festivals on the Gulf Coast! Location St. Ann Church, 23529 Hwy 53
Texas Trout Series Fishing Tournament
Texas Trout Series Fishing Tournament May 17, 2008 - Ingleside, Texas Entry fees: $500 Prize: $10000 First guaranteed Contact: Texas Trout Series, office@troutseries.com, (210) 385-3333 PO Box33006, San Antonio, TX 78265 http://www.saltwaterseries.com/
Texas Trout Series
January 24, 2009 Bluff’s Landing, Corpus Christi, TX
February 21, 2009 Port Aransas, TX
Texas Kayak Series
March 29, 2009 Port Aransas, TX
April 26, 2009 Rockport, TX
May 31, 2009 Matagorda, TX
July 12, 2009 Bluff’s Landing, Corpus Christi, TX
Texas Redfish Series
March 28, 2009 Port Aransas, TX
April 25, 2009 Rockport, TX
May 30, 2009 Matagorda, TX
July 11, 2009 Bluff’s Landing, Corpus Christi, TX
August 8, 2009 Port Lavaca, TX
RiverFest in Port Neches
April 30, 2009 - May 3, 2009
- Port Neches: Annual RiverFest: Tunnel Boat Races. Four days of fun on the River. Come and celebrate the beauty of Southeast Texas from the banks of the Neches River at the waterfront park in Port Neches. Carnival, along with live entertainment and lots more -- plus -- "Thunder on the Neches" Power Boat Races. THRILLS! CHILLS! And SPILLS! Racing at its finest, produced by SPORT Racing Series. Fireworks Display, Arts and Crafts Flea Market, Fishing Tournament, Food Vendors, Talent Show for all ages, Horseshoe Tournament, Basketball 3 on 3 Tournament, Antique/Classic Car Show. DAYS: Thurs thru Sunday. Cost: FREE. Location: End of Merriman and Grigsby Ave. www.sportracingseries.com or www.champboatracing.com
Scampi's in South Padre Island. Photo by Craig Rogers and Victoria Munt Rogers of Gulfscapes Magazine. Photo printed in Gulfscapes.
