Recipes

Exotic Curry Conch Chowder

INGREDIENTS
Meat from 8 conchs
1 lg. onion
1/2 c. cream
4 tomatoes (or pt. stewed tomatoes)
2 tsp. curry powder
2 bay leaves
1 tsp. sugar
1 pinch thyme
2 tbsp. butter
1 sm. can tomato paste

DIRECTIONS
Grind the conch and boil until tender in water. Fry onion in frying pan with butter until cooked (not brown). Add leaves, thyme. Work curry powder into cream. Add onion to cream, add tomatoes, curry powder and cream to sugar. Also add tomato paste. Simmer 1/2 hour and serve in soup bowls. Add 1 teaspoon of sherry in each serving. Serves 6.

Grilled Lobster Tails

"Grilled lobster tails lightly seasoned with lemon and garlic. Ready in no time at all, and oh so delicious!"

INGREDIENTS
1 tablespoon lemon juice
1/2 cup olive oil
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
2 (10 ounce) rock lobster tails

DIRECTIONS

1. Preheat grill for high heat.
2. Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
3. Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

Broiled Grouper Parmesan

"This is a mild fish and this recipe may entice even those who don't like fish to make it a favorite. The recipe is super easy and can be served with minimum preparation and cooking time. Perfect for a warm summer evening supper! Garnish with lemon twists and parsley before serving."

INGREDIENTS
2 pounds fresh grouper fillets
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
1 dash hot pepper sauce (e.g. Tabasco™)
salt and pepper to taste

DIRECTIONS

1. Preheat the oven’s broiler.
2. Place the grouper fillets on a greased baking tray. Brush them with lemon juice. In a small bowl, stir together the Parmesan cheese, butter, mayonnaise, hot pepper sauce, salt and pepper. Set aside.
3. Broil the fillets for 4 to 6 minutes, until they can be flaked with a fork. Remove from the oven and spread the cheese mixture on top of fillets.
4. Return to the broiler for an additional 30 seconds, or until the topping is browned and bubbly.