Panko and Parmesan encrusted Mahi Mahi (WORB)

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Panko and Parmesan encrusted Mahi Mahi Compliments THE WHITE OAK RIVER BISTRO Swansboro, NC Ingredients: 6 to 8 ounce skinless, boneless Mahi steaks 2 cup Panko bread crumbs 2 cup shredded parmesan cheese ½ cup buttermilk Seasoned flour for dredging (Old Bay, salt, pepper)   Method: Dredge filets in seasoned flour. Dip in Buttermilk and… Read more »

Seafood stuffed Spanish mackerel roulades (WORB)

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Seafood stuffed Spanish Mackerel roulades Compliments THE WHITE OAK RIVER BISTRO, Swansboro, NC Ingredients: 8 skinless boneless Spanish mackerel filets ½ pound steamed shrimp ½ pound backfin crab meat 1 cup bread crumbs 3 T. diced onion 3T. diced red and green bell pepper 1 T. Old Bay seasoning 1 cup Mayo Method: Combine all… Read more »

Doc Ford’s Yucatan Shrimp

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Doc Ford’s Yucatan Shrimp 4 tablespoons unsalted butter 1 large clove garlic, minced Juice of two large limes 1 tablespoon ( or more!) Indonesian sambal (preferably sambal oelek, by Huy Fong, though sriracha will work as well) Kosher salt and freshly ground black pepper to taste 1 pound large, fresh, shell-on shrimp 1 teaspoon jalapeño,… Read more »

Dr. Bogus’ Feted Feta Trout

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Dr. Bogus’ Feted Feta Trout Ingredients: 1-4oz.-container smooth feta cheese 2-cloves of garlic (pressed thru garlic press) 6-slices of sun dried tomatoes, soaked to softness and chopped 2-T Olive oil ½-bag fresh baby spinach leaves (4 to 5 ounces) 1-T butter 4-trout fillets (skinned) Salt and pepper to taste   Preparation: 1)      With a fork,… Read more »