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.Rub Spice BlendBy The FishmongerThis was designed to be used as a seasoning for Maximo Seafood Shack Whitefish Spread. It can also be used as a topping for fish prior to grilling, sauteing, or broiling. Make in bulk so that you can have readily on hand when needed!Seafood Shack SpiceBy The FishmongerSeafood Shack spice is a great condiment that can be used to flavor to peel n' eat shrimp or crab boils, or it can be used as a condiment for a variety of foods. Make this recipe in bulk so you can have it handy at anytime!
Aloha GrouperBy The FishmongerAloha grouper gets its name because it is a blend of Hawaiian, Polynesian and Asian-influenced flavors, reminiscent of a gastronomic tropical island experience! This dish calls for grouper, but any firm, flaky white fish can be substituted. Enjoy!
Maximo Seafood Shack Smoked Whitefish SpreadBy The FishmongerA unique version of fish spread as it contains healthy portions of fish and moderate amounts of mayo and cream cheese. This spread was created with customer influence for Maximo Seafood Shack. I called it whitefish spread simply because we used any type of "white" fish available, from grouper to amberjack, with exception of salmon.Papaya Pico de GalloBy The FishmongerThis is a delicious version of Pico de Gallo. Flavorful and slightly sweet, it has a heat kick but no onion or vinegar added, so it can be used as an addition to other main entry items that already have an acid and complimentary onion spice.Shack Peel n’ Eat ShrimpBy The FishmongerPeel and Eat Shrimp were a favorite staple item at Maximo Seafood Shack. We would prepare the shrimp every morning before opening and set them inside the display case in a large bowl alongside the other seafood items that were for sale. Our peel and eat shrimp were very popular because of the quality of shrimp we used (large wild Argentine or Gulf shrimp), the seasoning, and method of preparation.