Recipes

Browse our recipes below or search the recipes here:

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Flat Iron Steak with Guinness Brown Sugar Marinade

Ingredients

  • 1 Flat Iron Steak (about 1 1/2 lbs)
  • 1 bottle Guinness Stout
  • 1/3 cup brown sugar
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 medium onion, diced
  • 3 Tbsp chopped garlic
  • 2 Tbsp hot sauce

Cooking Instructions

Combine all ingredients in a large resealable bag, turn to coat, and place in refrigerator to marinate for one hour. Heat the grill to high. Oil the grates with an oiled rag. Remove the steak from the marinade and place on the grill. To cook to medium: 2 to 3 minutes per side for a 1/2 inch thick steak, 4 to 6 minutes per side for a one inch thick steak. Take the steak off the grill and let rest for 2 to 3 minutes to allow the juices to redistribute.

flatiron-steak

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Greek-Style Lamb Chops

Ingredients

  • Four 6-8 oz Loin Lamb Chops
  • 3/4 cup extra virgin olive oil
  • 3/4 cup red wine vinegar
  • 1/4 cup chopped fresh mint
  • 3 cloves garlic, crushed
  • 1/2 tsp kosher or sea salt
  • 1/4 tsp black pepper

Cooking Instructions

In a small bowl, combine olive oil, vinegar, mint and garlic. Whisk together. Pour over lamb chops and marinate in refrigerator for at least 2 hours. Preheat grill to medium heat. Remove chops from marinade and sprinkle with salt and pepper. Grill for about 6 minutes per side or until desired doneness.

greek_lamb_chops

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Lime Basil Fjord Trout

Ingredients

  • Four 8 oz Fjord Trout fillets
  • 1/4 cup olive oil
  • Juice of one lime
  • 2 cloves garlic, chopped
  • 1 handful fresh basil, chopped
  • 1 tsp kosher or sea salt
  • 1 tsp black pepper
  • 1 tsp kosher or sea salt

Cooking Instructions

Combine all ingredients and marinate the trout for at least one hour. Preheat grill on medium to medium-high. Place fillets flesh side down on well oiled grates. Cook for 3 to 4 minutes then flip and cook skin side down for another 3 to 4 minutes or until desired doneness.
lime basil trout

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Saucy Sauteed Fjord Trout

Ingredients

  • 1 lb Fjord Trout
  • 4 Tbsp butter (1/2 stick)
  • 2 Tbsp cooking sherry
  • Flour – to coat

Cooking Instructions

Melt butter in frying pan over low heat. Dust the trout with flour (don’t over-coat) and saute in the butter. After the trout is done (the flesh will be white and flaky), remove from the pan and add the cooking sherry. Stir to make a nice sauce.
Pan Fried Fjord Trout

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Garlic Herb Oven-Fried Halibut

Ingredients

  • 1 cup Panko breadcrumbs
  • 1 Tbsp chopped fresh basil
  • 1 Tbsp chopped fresh Italian parsley
  • 1/2 tsp onion powder
  • 1 large garlic clove, minced
  • 2 large egg whites, lightly beaten
  • 2 Tbsp flour
  • 6 (6-8 oz) Halibut fillets
  • 3/4 tsp kosher or sea salt
  • 1/4 tsp black pepper
  • 2 Tbsp olive oil, divided
  • cooking spray

Cooking Instructions

Preheat oven to 450 degrees. Combine first 5 ingredients in a shallow dish. Place egg whites in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture, dredge in panko mixture. Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Add 3 fillets, cook 2 1/2 minutes per side or until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with remaining fish. Bake at 450 degrees for 6 minutes or until fish flakes easily when tested with a fork.
garlic and herb halibut

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Southern Style Baked Mahi Mahi

Ingredients

  • Two 6-8 oz Mahi Mahi fillets
  • 2 tsp olive oil
  • 1/2 cup salted butter
  • 1 clove garlic, minced
  • 1 tbsp lemon juice
  • 4 dashes Louisiana Hot Sauce (or your favorite)
  • 1 roma tomato, seeded and chopped
  • 1 green onion, chopped

Cooking Instructions

Preheat oven to 450 degrees. Rub the fillets with olive oil and lay in baking dish. Bake at 450 degrees for 15 to 20 minutes, until the fish flakes easily. While the fish is baking, melt the butter in a saucepan over medium heat. Stir the garlic, lemon juice and hot sauce into the melted butter; simmer together for about one minute. add the tomato and green onion to the mixture, cook and stir until hot. Spoon over the baked fish to serve.
mahi mahi small

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Bourbon Marinated Flank Steak

Thanks to our customer, Laura, for submitting this favorite recipe! We’ve tried it on flank steak, but she recommends the marinade for chicken and pork tenderloin, too.

Ingredients

  • 1 1/2 to 2 pound flank steak
  • 1/4 cup hoisin sauce
  • 1 Tbsp honey
  • 1 tsp cayenne pepper
  • 2 cloves garlic, minced
  • 2 Tbsp bourbon
  • Salt

Cooking Instructions

Whisk together the hoisin sauce, honey, cayenne, garlic and bourbon in a small bowl. Place the flank steak in a glass baking dish large enough to hold it in a single layer or in a large, resealable freezer bag. Add the marinade, turn the steak over several times to coat.

Cover if using a glass dish. Refrigerate at least 2 hours, or marinate at room temperature for no more than 1 hour.

Heat your grill, then remove flank steak from the marinade; grill, 10 to 15 minutes per side, depending on thickness. Meat is ready to take off the grill when it reaches an internal temperature of 145 degrees. Remove from heat, let rest for 10 minutes, then slice thinly against the grain and serve.
Bourbon flank steak small

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Bacon Wrapped Scallops with Spicy Mayo

Ingredients

  • 1 1/2 lbs Sea Scallops
  • 1/2 lb thin sliced bacon
  • Olive Oil
  • 1 cup mayonnaise
  • 1/4 cup hot chili paste
  • 2 Tbsp chopped cilantro, plus more for garnish
  • 3 avocados, sliced
  • 2 heads Bibb lettuce

Cooking Instructions

Heat the broiler. Wrap each scallop with a slice of bacon and secure it with a toothpick. Place the wrapped scallops on a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook in broiler for about 10 minutes or until the bacon is cooked through, turning once.

In a small bowl, mix the mayonnaise, chili paste, lime juice and chopped cilantro. Stir well and refrigerate until ready to use.

To serve, carefully peel away the lettuce leaves and line a large platter with lettuce cups. Top each with a bacon wrapped scallop, 2 slices of avocado, and a spoonful of spicy mayo. Garnish with cilantro leaves.
Bacon wrapped scallops

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Baked Flounder with Panko and Parmesan

Ingredients

  • 4 Flounder Fillets
  • 1/4 cup butter, melted – divided
  • 1 cup panko bread crumbs
  • 2/3 cup grated parmesan cheese
  • 1/2 tsp kosher or sea salt
  • ground black pepper to taste
  • pinch thyme

Cooking Instructions

Preheat oven to 400 degrees. Lightly grease a large, shallow baking dish. Arrange flounder fillets on prepared baking dish and brush with 1 Tbsp melted butter. Combine remaining 3 Tbsp melted butter with bread crumbs, parmesan cheese, salt, pepper and thyme in a bowl; sprinkle over flounder.

Bake, uncovered, for 15 to 20 minutes or until fish flakes easily with a fork. Carefully transfer to a plate with a spatula.

oven-panko-flounder

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Buffalo Style Shrimp

Ingredients

  • 1 lb Caribbean White Shrimp
  • 2 eggs, beaten
  • 8 oz buttermilk
  • 2 Cups flour, seasoned with kosher salt and pepper
  • Your Favorite Buffalo Sauce

Cooking Instructions

Combine eggs and milk in a bowl. Place seasoned flour in a large bowl. Coat a few shrimp with egg and milk mixture. Coat them with the flour and leave in the bowl of flour. Repeat until all shrimp are coated. In a deep skillet, heat 2 inches of vegetable oil to 375 degrees. Fry shrimp for 5 to 7 minutes or until browned. Remove from oil and toss with your favorite buffalo sauce. Serve immediately.

Buffalo Shrimp