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Category Archives: Seafood

Coconut Panko Crusted Red Grouper

Coconut Panko Crusted Red Grouper

Red Grouper (heck, almost any Grouper) is a delight to eat. Prep ranges from dead simple to haute cuisine. This recipe, Coconut Panko Crusted Red Grouper, is on the easier end of the preparation scale and delivers an out of this world moist and flavorful dish.

Coconut Panko Crusted Red Grouper Ingredients

  • 1lb. Red Grouper Fillet
  • 1/4 Cup Seasoned Coconut Panko Breadcrumbs
  • 2 Cloves Garlic Crushed
  • 1/8 Tsp. Dill Weed
  • 1/8 Tsp. Ground Thyme
  • 1 Tbsp. Butter
  • 1/4 Cup Mayonnaise
  • 1/2 Tbsp. Lemon Zest
  • Salt & Pepper to taste

Coconut Panko Crusted Red Grouper Preparation


Pre-heat your oven to 300 degrees.

In a small pan, saute the garlic in 1 Tbsp. of butter over medium heat for 30 seconds. add the dill, thyme and coconut panko breadcrumbs, reduce heat slightly and cook, stirring as you go until the mixture achieves a nut brown color. Remove from the pan to a bowl and set aside.


Combine the mayonnaise and lemon zest. Mix thoroughly.


As the oven is pre-heating, coat the Grouper fillet (both sides) with the mayonnaise/lemon zest mixture. sprinkle, and pat in to set, half of the breadcrumb mixture on each side. Place the coated fillet on a wire rack in a a shallow oven pan. When the oven has reached 300 degrees, slide the pan in and cook for approximately 30 minutes. Use a quick quick read cooking thermometer to determine when the fish is ready to come out. 140 degrees in the center of the fillet is the target.


Remove from the oven when the fillet reaches 140 degrees and plate it up with your favorite sides.

Bon Appetit and tight lines.

Korean Grilled Mackerel

Korean Grilled Mackerel

Direct from the pages of Eating Well Magazine comes the perfect recipe to accompany this years Fall King of the Beach Kingfish Tournament – Korean Grilled Mackerel. We lifted this one, straight up and will be giving it a try, ourselves, in the near future. Oily fish, such as mackerel, are strong-flavored and pair well… Continue Reading

Nutty Saffron Swordfish

Nutty Saffron Swordfish

With the completion of our annual billfish tournament, the Loop, just in the rearview mirror it seemed appropriate to pull together a recipe using one of the species from this big game fishing event. So, Swordfish it is. Swordfish is a real favorite for many. Its firm flesh and relatively modest touch on the taste… Continue Reading

American Red Snapper in Jalapeno-Cilantro Lime Butter Sauce

American Red Snapper in Jalapeno-Cilantro Lime Butter Sauce

American Red Snapper (ARS) is a chefs favorite. The flesh of this species lends itself to a wide range of culinary options. Preparing ARS with a jalapeno – cilantro lime butter, we are taking a distincly southwestern approach. American Red Snapper with Jalapeno-Cilantro Lime Butter Ingredients The Butter Butter – 1 stick, salted Jalapeno –… Continue Reading

Iberian Seafood Platter

Iberian Seafood Platter

The Iberian peninsula sports a coastline measuring over 2000 miles long with roughly half in the Mediterranean Sea and half in the Atlantic Ocean. The countries of Spain and Portugal comprise the bulk of the peninsula with two smaller enclaves, Andorra (landlocked) and Gibraltar (British waterfront colony), as well. The cuisines of the peninsula are,… Continue Reading

Pan Seared Hogfish and Beet Stack Salad

Pan Seared Hogfish and Beet Stack Salad

It’s Valentines Day and if you are looking for a sure fired way straight to your sweethearts… heart, this Pan Seared Hogfish and Beet Stack Salad recipe is it. Originally published in 2017 we thought it would be a great re-roll for the 2019 Valentines Day holiday. Hog Snapper, with its delicate texture, mild flavor and… Continue Reading

Minorcan Clam Chowder

Minorcan Clam Chowder

The winter winds are blowing already and there is nothing like a hot, steaming bowl of Minorcan Clam Chowder to cure what ails you. Minorcan Clam Chowder is “minorcan” in large part due to the use of the Datil pepper and the historical roots of the cuisine centered in and around St. Augustine  Florida. If… Continue Reading

Seared Yellowfin Tuna Nuggets

Seared Yellowfin Tuna Nuggets

Strolling past the case at a favorite fish monger I spied a small carton of Yellowfin Tuna nuggets (the pieces that were leftover after the juicy steaks and loins were cut) being offered at $6/lb. Grabbed the entire carton. Smaller pieces like these do not sear up as nice as their larger counterparts (no cool… Continue Reading

Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

With ingredients that are readily sourced, a recipe that is straightforward & easy to prepare and with a final product that accommodates a wide range of palates….. this one is a proverbial no-brainer for the holiday season. Recipe Ingredients 12 Large White Mushrooms 1 ½ sticks of butter Juice from 1 Lemon 1 cup Italian… Continue Reading

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