Sea Bass With Tomatoes, Olives and Capers

serves 4


1 small onion, finely diced

1/4 cup olive oil

2 garlic cloves

2 tablespoons diced fresh parsley

2 cups tomatoes, diced with there juice

2 tablespoons capers

salt and freshly ground pepper to taste

1/2 cup pitted black or green olives diced

1 1/2 pounds sea bass, cod, or grouper


In a large skillet, cook the onion in the oil over medium heat until tender, stir in the garlic and parsley and cook about 2 min. more.

Add the tomatoes, capers, a pinch of salt, and pepper to taste. Bring to a simmer and cook about 15 min., or until the sauce is thickened. Stir in the olives. Place the fish in the pan and baste it with the sauce. Cover and simmer 5 min., or until the fish is cooked through.

Also like i said cod, or grouper can make a great alternative, also keep in mind if you like garlic add more, you can also substitute cilantro for parsley, also you can substitute or add different ingredients to your liking, experiment its fun.

Like to add also i recommend a merlot out of Washington State called 14 hands or for a white a Sauvignon Blanc out of New Zealand called WhiteHaven would accompany this meal.

This recipe compliments of Christian Nelson, owner of Vino & Vines in Sneads Ferry, North Carolina as well as a professional chef.

Crayfish Etouffe

crayfish30 pounds crayfish

1 stalk celery

6 medium onions, chopped

4 cloves garlic, chopped

1 bell pepper, diced

1 cup green onion tops, chopped

1 pimiento


4 tablespoons Worcestershire sauce

1 teaspoon Accent

Salt and pepper to taste

1 cup chicken fat or more, depending on amount of crayfish meat


crayfish 3 Bring large kettle of water to boil, add salt and cook crayfish for 20 minutes. Peel tails, save tails and fat and put in separate containers. Melt chicken fat and crayfish fat in large iron pot. Add celery, onions, bell pepper, garlic. Cook slowly until all is wilted. Add Worcestershire sauce. Tabasco and Accent. Blend, then add crayfish tails, salt and pepper. Cover and cook until tails are tender, about 15 minutes. Do not overcook. Add additional seasoning to taste, then pimiento for color. Turn off heat and allow to stand for 30 minutes.

When reheating, use a double boiler. Serve over rice (about 4 quarts). 4 pounds peeled and deveined shrimp may be substituted for crayfish. 1/2 cup cooking oil may be substituted for 1 cup chicken fat.

Will serve about 15.

Fillets Florentine

fillets florentine

Ready to cook this wonderful recipe…? There we go:


2 pounds spinach


4 tablespoons butter

1/2 cup water

1/2 cup white wine

3 peppercorns

1 small onion stuck with 1 clove

Sprig of parsley

4 fish fillets

2 tablespoons flour

1/4 cup heavy cream

Few grains nutmeg

Few drops lemon juice

Grated Parmesan cheese


fillets florentine 2Cook spinach, drain and chop very fine. Season to taste with salt and add 2 tablespoons butter. Arrange on a well buttered baking dish and keep warm. Combine water with wine, peppercorns, onion and parsley. Bring to a boil and cook 5 minutes. Add fish fillets (1 to a person) and simmer for 5 minutes, or until fish is cooked. Remove to a hot plate, let the liquid simmer 2 or 3 minutes longer and strain. Melt 2 tablespoons butter in a saucepan, or double boiler, and blend with flour, stirring constantly; gradually add the strained broth from the fish until thickened. Add cream, nutmeg and lemon juice. Place fillets on bed of spinach, cover with the sauce and sprinkle liberally with Parmesan cheese. Place the dish in a very hot oven (475*) for 5 minutes or, until cheese is delicately browned.

Makes 4 servings.


Feel free to complete the recipe with Herb Butter:

A rather simple recipe which compliments fish very well.

1 pound of unsalted butter

juice of 2 lemons

sea salt, white pepper to taste

half of a bunch cilantro roughly chopped

zest of 1 lemon

3 tbls of orange juice concentrate

herb butterin a large bowl mix all ingredients with a hand mixer make sure all is incorporated well. then simply shape to your needs either with a melon scoop lay in a piece of plastic wrap and roll into a log shape. then freeze and place on your desired choice of cooked fish. Grouper, Mahi Mahi,Salmon or shrimp works well. Remember that is always better to grow your own herb garden within your kitchen so that herbs are always fresh. You can use the tool we just linked you to do so.

I would serve this with a Pacific Rim Gewurztraminer, or a Pacific Rim Dry Riesling both are out of Washington State.

This recipe compliments of Christian Nelson, owner of Vino & Vines in Sneads Ferry, North Carolina as well as a professional chef.

Shreveport Club Crab Entree

crab 1

4 tablespoons flour

4 tablespoons oleo or butter

2 cups milk

1 bay leaf

1 teaspoon chicken base

1/8 teaspoon white pepper

1 pound lump crab meat (use only fresh)

Parmesan cheese and mild yellow cheese, grated



crab 2Heat the milk, bay leaf, chicken base and pepper. Make a white sauce by melting the oleo (or butter) in a saucepan, stirring the flour, adding the warm milk (bay leaf removed). (Chicken base is a chicken-flavored, greasy salt – use only enough to salt the white sauce properly.) In individual shells, casseroles, or one casserole, place the lump crab meat. Sprinkle Parmesan cheese over it. Cover with the white sauce. Sprinkle mild yellow cheese over the top. Then sprinkle a little paprika over the cheese. Bake until hot through, bubble and cheese is melted. Cook at 350* for 2 minutes.

Makes 6 ladies’ servings for a luncheon or 4 large servings. Can make the white sauce a day ahead. Can put cooled white sauce on crab meat a little ahead of time – to 24 hours – with success.

Vegetable Crab Soup

crab soupIngredients

* 1 small onion, diced

* 3 tablespoons butter

* 1 can Campbell’s cream of potato soup

* 1/2 soup can of water

* 2 soup cans of milk

* 1lb Byrd Crab Meat (recipe calls for 1 cup but we like more)

* 1 tablespoon dried parsley

* 1 teaspoon Chesapeake Traditions Eastern Shore Blend seasoning

* salt to taste


In large saucepan, cook diced onion in butter until tender. Ad cream
of potato soup, water and milk. Stir and cook three minutes, to
boiling point.
Add Byrd Crab Meat and cook approximately another three minutes. Add
salt, parsley and Chesapeake Traditions seasoning.

Byrd Crab Meat available at:

Tuna Piccata

4 boneless, skinless tuna loin, sliced into 1/2 inch pieces
flour for dredging
2 tbsp. butter
2 tbsp. lemon juice
2 tbsp. olive oil
1/2 cup sweet white wine
1 tbsp. capers

Dredge tuna lightly in flour. Shake off excess. Heat olive oil and butter in skillet. Add tuna and cook on each side until lightly browned, just under 3 minutes per side.

Take out tuna. Add wine, lemon juice and capers to skillet with olive oil and butter, scraping up any left over bits. Cook for one minute and spoon over tuna. Salt and pepper to taste.

Serve alone or over angel hair pasta.

Virginia Clam Fritters


12-18 shucked and chopped clams depending on size
1 egg
dash of baking powder
1/4 tsp. yellow or spicy brown mustard
2 tbsp. milk
flour – as required
salt and pepper to taste

Prep Notes:

Shuck the clams, catching the juice in the bowl. You should end up with a pint of clams or more. Rinse the clams in their own juice.

Use scissors and remove stomaches from the clams. The remaining parts of the clams may be cut up into small pieces with scissors or chopped in a food processor.

Your local seafood shop may also offer fresh clams, shucked whole or chopped and ready to cook.


Add the clams, egg, baking powder, about 2 tablespoons of milk and mix.

Blend in flour and stir until the batter becomes thick like pancake batter.

Heat a cast iron skillet on relatively high heat and add enough cooking oil to cover the bottom of the pan.

Spoon the batter mix into the oil when the pan is hot enough.

Cook until brown and then carefully flip the fritters.

Serve immediately on hamburger buns with ketchup and mustard or just eat them as is.

Recipe source:

Other Seafood Sites


2 C. Aunt Jemima buttermilk complete pancake mix
1 1/2 to 2 C. milk
1/4 tsp. pepper
1/4 tsp. garlic or onion powder (optional)
1/4 tsp. salt

Heat oil to 365°. Place pancake mix into a large bowl. Stir in milk and seasonings. Dip pieces of fish into batter; drain excess.