Grouper Reuben Sandwich with Sophia’s SauceBy The FishmongerA grouper sandwich is delicious, but a grouper Rueben turns the average grouper sandwich into a scrumptious and exciting experience. My homemade twist on Thousand Island Dressing and layers of sweet and savory toppings will have you moaning for more.Stoned and Drunken Shrimp n’ GritsBy The FishmongerShrimp and grits is a classic dish on any southern breakfast menu. Unfortunately, many restaurants are saving pennies and short-changing patrons on fresh ingredients and locally sourced shrimp. So I'm sharing my secret recipe so you can make your favorite comfort food at home. Curious about the stoned and drunken part? Keep reading.Southside Grouper and WafflesBy The FishmongerMy favorite weekend treat is a warm buttermik waffle topped with an over-easy egg and maple syrup. So I decided to put my own "fishmonger" spin on this recipe. You've heard of Chicken and Waffles, but have you ever heard of Grouper and Waffles? Now you have! It's crispy, sweet, savory, salty and packs a hint of heat for an all-around amazing flavor combo. Indulge!Creole SeasoningBy The FishmongerThe perfect base seasoning for your southern comfort foods, this seasoning should be made in bulk and can be found in my Shrimp n Grits recipe and used with any creole or cajun-inspired dish.Mango ChutneyBy The FishmongerMango Chutney is Fall staple ingredient made popular by our Pared Tuna Melt. The flavors are warm, sweet, spicy with a touch of tanginess. Add this to oatmeal, meat dishes, and chicken dishes as well. You won't be disappointed.Florida Infused Olive OilBy The FishmongerThis herb-filled olive oil makes the perfect dipping oil for bread and cooking oil for seafood. Play around with your own herbs and spices to create a one-of-a-kind flavor-filled dish. Madras TilefishBy The FishmongerGolden tilefish is known as the “clown of the sea,” due to its striking polka-dotted blue, green, rose and yellow coloration and features. (I personally refer to it as the "Doctor Suess Fish". ) The flavor is mild but distinctive, often compared to lobster or crab, which is not surprising since the tilefish is a bottom-feeder grazing mostly on shrimp, crabs, shellfish, sea urchins, sea cucumbers and squid. This Madras Tilefish dish is light and flavorful, with touches of warm spice throughout.Smoked Mahi Monte Cristo with Apple ChutneyBy The FishmongerThis recipe is an addictive one, so be prepared! The sweet and spicy apply chutney paired with the smoked mahi and turkey, covered in melted gouda cheese, make this dish a fall-flavored favorite. And make sure to visit our YouTube Channel to learn how to smoke mahi and for the full video on how to make this delicious sandwich.Tuna Tiki with Grilled Pineapple, Beans & RiceBy The FishmongerAhi tuna is the Hawaiian name for yellowfin or bigeye and can be eaten raw or lightly seared. Some varieties of tuna are best eaten raw, while others are better prepared cooked throughout or canned. So, it’s important you know what your recipe calls for before you purchase tuna. The following recipe calls for Ahi tuna, but if you have a reputable fishmonger who has fresh blackfin tuna, that works just as well.