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    October 22, 2021
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RECIPES WesternEdge SEAFOOD OUTLET Ultimate Beer Battered Grouper Sandwich Fried Calamari with Lemon Dill Sauce 2hs Skinless Boneless Grouper Fillets 16oz. of your favorite beer 1large egg, lightly beaten 2 cups all-purpose flkur ½ cup commeal Itsp baking powder Preheat frying oil to 370°F. In a large bowl, whisk together beer, egg, flour, cormmeal, baking powder, and 1 teaspoon salt. Dry the fish with paper towels and season with salt and pepper. Working in batches, dip fillets in the batter, then carefully lower into the oil. Fry for about 56 minutes or until golden brown. Carefully remove from oil to dry on paper towels. Slice teasted buns and slather the bottoms with some S&F Wicked Good tartar sauce, and then add leaf lettuce. Adda fish fillet te each sandwich and if you so desire top with tomato, lettuce, and pickles. Add a couple of hits of your favorite hot sauce for some heat. Pairs great with Hushpuppies, Fries, or Onion Rings! kosher salt black pepper, freshly ground 4 Hoagie Rolls, toasted Leaf Lettuce Thin Sliced Tomato / Pickles SEF Wicked Good Tartar Sauce 20 Ibs. Cleaned squid with tentacles 5cups Lemon juice or buttemilk A cups com flour 4 cups All- purpose flour. 22leaspoon paprika 22 tsp garlic powder 2itsp cayenne 5 tsp salt 20 tsp black pepper SEF Lemon Dil Sauce Soak the calamari in the lemon juice or buttermilk for 30 minutes to tenderize the squid. Combine the flour, corn flour, paprika, garlic powder, cayenne, salt and pepper. Dredge the calamari in the flour mixture once it s done soaking. Your ail or fryer should be heated to 350. Fry the Calamari for 1-2 minutes or until golden brown. Remove from eil and place on a baking rack to drain excess eil. You can garnish with lemon wedges, parsley, or chives. Serve with S&F Lemon Dill Chef Sauce for dipping or drizzling over the Fried Calamari. Seared Sea Scallops In Skillet Sauce Rosemary Lemon Grilled Swordfish 1lbsp minced garlic 4Swordfish Baz Sleaks (2 Lths 3tbsp butter 1 thsp olive oil 1V2 lbs All Natural Sea Scallops Salt and fresh Cracked Black pepper bsp fresh temon juice 1tsp Lemon Zest 1 thsp Olive O Juice of 1 lemon V2 cup dry white wine 2 thsp chopped fresh chives Cut 2 thsp of the butter into pea sized pieces, & freeze. Heat large skillet over med-high heat for 3 to 4 minutes. Add remaining 1 thsp of butter & olive oil & wait for butter to melt. Pat scallops dry with paper towels, add them to the pan & sprinkle with salt & pepper. Cook, turn once, until well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across: more if they're over). Transfer the scallops to a plate. Stir In the garlic, lemon juice, wine & scrape the skillet with a spatula. Lower the heat to medium & cook until the liquid in the skillet thickens, then whisk in frozen butter to make a creamy sance, adding another thsp or two of liquid if necessary. Return the scallops to the skillet & add the chives. Adjust the heat SO sauce bubbles gently & toss to coat scallops with sauce before serving. Ve tsp Sea Salt & Black Pepper 1 tbsp Fresh Rosemary, chopped i Galic Clove minced Before you thaw your Swordfish steaks, cut the vacuum pack open, then thaw overnight in refrigerator. Once thawed, pat dry with paper towels. In a baking dish, combine salt, pepper, rosemary, garlic, lemon, juice & olive oil. Place thawed Swordfish in the mixture making sure to coat both sides. Cover baking dish and marinate for 30 mins to 1 hour. Preheat Grill to medium high heat (350°400°F). Remove Swordfish from marinade, sprinkle lemon zest over the fish and gril for 57 mins on each side, or intermal temperature of 145°Fis reached. Roasted halved snall potatoes and green beans are great side dish choices for this dish. RECIPES WesternEdge SEAFOOD OUTLET Ultimate Beer Battered Grouper Sandwich Fried Calamari with Lemon Dill Sauce 2hs Skinless Boneless Grouper Fillets 16oz. of your favorite beer 1large egg, lightly beaten 2 cups all-purpose flkur ½ cup commeal Itsp baking powder Preheat frying oil to 370°F. In a large bowl, whisk together beer, egg, flour, cormmeal, baking powder, and 1 teaspoon salt. Dry the fish with paper towels and season with salt and pepper. Working in batches, dip fillets in the batter, then carefully lower into the oil. Fry for about 56 minutes or until golden brown. Carefully remove from oil to dry on paper towels. Slice teasted buns and slather the bottoms with some S&F Wicked Good tartar sauce, and then add leaf lettuce. Adda fish fillet te each sandwich and if you so desire top with tomato, lettuce, and pickles. Add a couple of hits of your favorite hot sauce for some heat. Pairs great with Hushpuppies, Fries, or Onion Rings! kosher salt black pepper, freshly ground 4 Hoagie Rolls, toasted Leaf Lettuce Thin Sliced Tomato / Pickles SEF Wicked Good Tartar Sauce 20 Ibs. Cleaned squid with tentacles 5cups Lemon juice or buttemilk A cups com flour 4 cups All- purpose flour. 22leaspoon paprika 22 tsp garlic powder 2itsp cayenne 5 tsp salt 20 tsp black pepper SEF Lemon Dil Sauce Soak the calamari in the lemon juice or buttermilk for 30 minutes to tenderize the squid. Combine the flour, corn flour, paprika, garlic powder, cayenne, salt and pepper. Dredge the calamari in the flour mixture once it s done soaking. Your ail or fryer should be heated to 350. Fry the Calamari for 1-2 minutes or until golden brown. Remove from eil and place on a baking rack to drain excess eil. You can garnish with lemon wedges, parsley, or chives. Serve with S&F Lemon Dill Chef Sauce for dipping or drizzling over the Fried Calamari. Seared Sea Scallops In Skillet Sauce Rosemary Lemon Grilled Swordfish 1lbsp minced garlic 4Swordfish Baz Sleaks (2 Lths 3tbsp butter 1 thsp olive oil 1V2 lbs All Natural Sea Scallops Salt and fresh Cracked Black pepper bsp fresh temon juice 1tsp Lemon Zest 1 thsp Olive O Juice of 1 lemon V2 cup dry white wine 2 thsp chopped fresh chives Cut 2 thsp of the butter into pea sized pieces, & freeze. Heat large skillet over med-high heat for 3 to 4 minutes. Add remaining 1 thsp of butter & olive oil & wait for butter to melt. Pat scallops dry with paper towels, add them to the pan & sprinkle with salt & pepper. Cook, turn once, until well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across: more if they're over). Transfer the scallops to a plate. Stir In the garlic, lemon juice, wine & scrape the skillet with a spatula. Lower the heat to medium & cook until the liquid in the skillet thickens, then whisk in frozen butter to make a creamy sance, adding another thsp or two of liquid if necessary. Return the scallops to the skillet & add the chives. Adjust the heat SO sauce bubbles gently & toss to coat scallops with sauce before serving. Ve tsp Sea Salt & Black Pepper 1 tbsp Fresh Rosemary, chopped i Galic Clove minced Before you thaw your Swordfish steaks, cut the vacuum pack open, then thaw overnight in refrigerator. Once thawed, pat dry with paper towels. In a baking dish, combine salt, pepper, rosemary, garlic, lemon, juice & olive oil. Place thawed Swordfish in the mixture making sure to coat both sides. Cover baking dish and marinate for 30 mins to 1 hour. Preheat Grill to medium high heat (350°400°F). Remove Swordfish from marinade, sprinkle lemon zest over the fish and gril for 57 mins on each side, or intermal temperature of 145°Fis reached. Roasted halved snall potatoes and green beans are great side dish choices for this dish.