Seafood market

[JHA]

Our family will be in SoWal during the week of June 30.

I am sure this questions has been asked numerous times before, but, where is the best place to buy fresh seafood for preparation at the condo? My grandsons really like shrimp and crablegs.

Also, we are going deep-sea fishing with Captain Mike. Assuming we catch snapper and/or grouper, how is the best way to prepare them on the grill? :D Thanks John

[30A Skunkape]

Our family will be in SoWal during the week of June 30.

I am sure this questions has been asked numerous times before, but, where is the best place to buy fresh seafood for preparation at the condo? My grandsons really like shrimp and crablegs.

Also, we are going deep-sea fishing with Captain Mike. Assuming we catch snapper and/or grouper, how is the best way to prepare them on the grill? :D Thanks John

We go to Shrimpers Seafood on HWY 98. I don't know if they have those crab legs, but remember those things were frozen last year in Russia or Alaska and the big box from Sam's Club is about as good as any other you will come across.

Ask your fishing guide how to grill that fish! Fresh fish, lemon juice and a little red pepper do it for me! Just don't overcook it.

[TN2FLA]

shrimpers is great, with good prices...

[tistheseason]

Publix had king crab legs for $7.99 a lb yesterday!

[seacrestgirl]

I'm going to Publix for some crabs!

[yippie]

Shrimpers is awesome!!

[tistheseason]

I'm going to Publix for some crabs!

I thought that might interest you seacrestgirl! ENJOY!:D

[beacheart]

I like Goatfeathers for their fresh fish. Also the crabmeat and artichoke is a really good dip. There is one on the east and west end of 30-a.

[Bluznbeach]

Goatfeathers gets my vote. We've been there many times and never gotten anything that wasn't fresh and tasty, especially the shrimp.

[Hop]

Goatfeathers and Shrimpers are both excellent, avoid the fish @ publix...it is usually a little tired looking...

[Tootsie]

we love goatfeathers. they can steam up the shrimp for you - and it is just perfect every time (I prefer no seasoning when the shrimp flavor does all the talking). they have excellent horseradish sauce. and yes, their crab and artichoke dip is delish!!!:wave:

[30A Skunkape]

Found this recipe in today's newspaper:

Grilled Redfish or Speckled Trout
Makes 4 servings

4 redfish or trout fillets, about 8 ounces each (leave the scales on)

4 tablespoons vegetable oil

Salt and cayenne to taste

1 stick butter

¼ cup fresh lemon or lime juice

2 tablespoon Lea & Perrin's White Wine Worcestershire Sauce

1 teaspoon paprika

Prepare the grill.

Rub the fish with the vegetable oil and season with salt and cayenne. In a small saucepan, heat the butter with the lemon or lime juice, Worcestershire sauce and paprika. Stir to mix. Remove from the heat.

Put the fillets on the grill, scale side down over a medium fire. Dab them with some of the sauce and close the lid. Cook for 2 to 3 minutes. Dab again with the sauce, close the lid, and cook for 3 to 5 minutes or until the fish flakes easily with a fork. When serving, drizzle the fish with the remaining sauce.


Here is a recipe for crabmeat salad that sounds like it is perfect for a hot day:
Makes 6 servings

DRESSING

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1 teaspoon rice wine vinegar

1 teaspoon Creole mustard

½ teaspoon salt
¼ teaspoon freshly ground pepper

SALAD

1 pound lump crabmeat, picked over for shells and cartilage

1 small red onion, chopped

3 tablespoons thinly sliced fresh basil

12 slices Creole tomatoes

Make the dressing by combining all the ingredients. Whisk or shake in a jar fitted with a lid.

Put the crabmeat, red onion and basil in a bowl and drizzle with the dressing. Cover and refrigerate for up to 3 hours. To serve, arrange the crabmeat mixture on two slices of tomatoes.



:drool: