Zaatar SpiceBy The FishmongerThe perfect warm spice for the Fall. Use it in soups or pastas for a punch of flavor and excitement. While you can purchase pre-made Zaatar spice, I prefer making and grinding my own spices for the freshest flavor.
Roasted RootsBy The FishmongerA colorful side dish makes all the difference when serving seasonal dishes to family and friends. Serve this colorful herb-infused roasted root dish to accompany any classic fish-focused main course. This recipe also has hints of garlic and citrus, making it slightly addictive.
Arrabbiata (“angry”) Spice MixBy The FishmongerThis French-inspired seasoning mix packs some heat and tons of flavor. It's perfect for a Italian or French cuisine and may become your favorite pantry staple.
Caribbean Mahi-Mahi with Brown Coconut RiceBy The FishmongerI'm blessed to have a backyard packed to the brim with fruit trees. In Florida, backyard banana and citrus trees are fairly common, so why not make use of them to create delicious fish dishes? This Carribean Mahi is so fun and flavorful, you'll think you're in the Caribbean.
Fishmonger Fish StockBy The FishmongerIt comes as no surprise that I filet fish. This also means that there are usually fish scraps left over. As a sustainable fishmonger, I use leftover fish heads and fish throats to make home made fish stock for future recipes. You can usually source these items at your local fish markets.
Butternut Squash SoupBy The FishmongerFall flavors aren't the first thing that comes to mind when you think of Florida. But with Thanksgiving coming, we can't help but pair this Butternut Squash Soup with some of our favorite fish sandwiches. Try this side dish with our Grouper Rueben or Smoked Mahi Monte Cristo sandwich.
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!
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