- Shirley’s Oven Baked Sole Fillet
- Grilled Wrapped Shrimp with Garlic Dipping Sauce
- Grilled Tilapia Po’ Boys With Homemade Tartar Sauce
- Lime and Coconut Marinated Grilled Shrimp
- Parmesan Baked Fish
- Seafood Chowder
- Shrimp Scampi
- Asian Salmon
- Pan-Seared Scallops
- Grilled Marinated Tuna Steak
- Grilled Salmon with Walnut-Arugula Pesto
- Simply Swordfish
- Grilled Tropical Tuna Steaks
- Spicy Grilled Shrimp
- Rosemary Blue Marlin with Roasted Corn & Tomato Relish
Shirley’s Oven Baked Sole Fillet
Fresh Sole Fillets
Nabisco Ritz Crackers – very fine crumbs
Fresh Grated Parmesan Cheese
This recipe can be used for any amount of sole fillets. Adjust the amount of butter and Nabisco Ritz Cracker crumbs to the amount of Sole Fillets you have. Using a rolling pin or other utensil, crush the Nabisco Ritz Crackers until you have very fine crumbs. Usually one sleeve will do one pound of sole fillets. Put in a pie plate or other flat dish or bowl.
Wash and dry the fresh sole fillets
Mix a dash of fresh lemon juice with the melted butter. 1 teaspoon to 1 stick of butter is a good ratio.
Ladle a tablespoon of the butter/lemon juice mixture in the bottom of a glass baking dish. Spread evenly.
Dip the Sole Fillet into the butter/lemon juice mixture.
Coat the buttered Sole Fillet with the Nabisco Ritz Cracker crumbs.
On wax paper, sprinkle 1 teaspoon of grated parmesan cheese on the fillet. Loosely roll up the fillet. Place the rolled fillet into the glass baking dish.
Continue until all fillets are coated and in the glass baking dish. Fillets cook best if they are not too crowded in the pan.
Add 1 tablespoon of water to the bottom of the baking dish. Do not pour directly onto the fish.
Cover with aluminum foil.
Bake at 450 degrees until the fillets flake with a fork. Normally 15 – 20 minutes to bake. Do not undercook.
Grilled Wrapped Shrimp with Garlic Dipping Sauce
24 fresh basil leaves
12 thin slices of prosciutto, each cut in half lengthwise
24 extra large shrimp, peeled and deveined (sea scallops can be substituted)
24 bamboo skewers, soaked in water for at least 30 minutes before grilling
GARLIC DIPPING SAUCE ingredients:
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, chopped
1 cup olive oil
Place one basil leaf at the short end of a slice of prosciutto and a shrimp on top of the basil. Roll the shrimp in the prosciutto, then thread lengthwise onto a skewer. Repeat with the remaining basil, prosciutto, and shrimp. Place the skewers on a baking sheet and refrigerate until ready to cook.
To make the sauce, combine the vinegar, mustard, and garlic in a food processor or blender. With the machine running, add the olive oil in a slow, steady stream. Process until combined. Ten to 15 minutes before you are ready to grill, spoon about one-third of the sauce over the shrimp skewers to marinate. Transfer the rest of the dipping sauce to a small bowl.
Prepare a medium hot fire in a gril. Grill the shrimp, turning often, until opaque, about 6 minutes.
Arrange the cooked skewers on a platter and serve with the dipping sauce on the side.
Grilled Tilapia Po’ Boys With Homemade Tartar Sauce
½ cup mayonnaise
2 tablespoons chopped sweet pickles
2 tablespoons chopped red onion
1 ½ teaspoons lemon juice
¼ teaspoon garlic powder
Four 7 ounce tilapia fillets
Olive oil, for brushing
¼ teaspoon salt
¼ teaspoon freshly cracked black pepper
1 to 2 loaves French Bread
2 medium beefsteak tomatoes, cut into 8 slices
4 leaves romaine lettuce
Prepare a grill.
Combine the mayonnaise, pickles, onion, lemon juice, and garlic powder in a small bowl. Cover and refrigerate until ready to use.
Brush the tilapia fillets with some olive oil and season them with the salt and black pepper. Cut the bread into four 7 inch sections, then halve each section lengthwise.
Put the fish on the grill. Grill, turning once, until the fish is cooked through, about 6 minutes. Lay the bread on the grill, cut side down and grill until toasted, about 1 minute.
For 1 sandwich, layer 1 tilapia fillet on the bottom slice of bread, followed by 2 slices of tomato and 1 lettuce leaf. Spread the top slice of bread with 2 tablespoons of the tartar sauce and cover the sandwich. Repeat with remaining bread and filling.
Arrange on a serving platter and serve.
Alternative to tartar sauce: Mike’s Lemon Dill Mustard
Lime and Coconut Marinated Grilled Shrimp
2 jalapeno peppers, seeded
1 lime, zested and juiced
2 garlic cloves, finely minced
1/3 cup finely chopped cilantro
1/3 cup shredded coconut, finely chopped
1/4 cup olive oil
2 tablespoons soy sauce
1 pound raw large gulf shrimp
In a medium sized bowl, combine all items except the shrimp. Stir until well mixed.
Peel and devain the raw gulf shrimp, rinse. Add to bowl of marinade. Stir, coating the shrimp well. Marinade in the fridge for at least 90 minutes, but no more then 2 hours.
Remove shrimp from marinade & discard leftover marinade. Allow shrimp to come to room temperature.
Preheat grill to medium high temperature. Either skewer shrimp on a soaked wooden skewer, or put shrimp in a grill basket on the grill rack. If skewered, grill shrimp 2-3 minutes on each side. If a grill basket is used, stir several times, cooking for 4-5 minutes total.
Parmesan Baked Fish
1/4 cup milk
2 pounds thawed fish fillets
1/2 teaspoon paprika
1 teaspoon salt
1/2 cup fine dry bread crumbs
1/4 cup grated parmesan cheese
Preheat the oven to 375 degrees. Grease a 11 1/2×7 1/2 x2 inch baking dish
Blend toegther milk & salt into a shallow bowl. Combine bread crumbs, paprika and parmesan cheese in another bowl.
Dip fish fillets into milk mixture, then into crumb mixture. Arrange in the pepared baking dish. Drizzle melted butter over fillets.
Bake for 25-30 minutes, depending on the thickness of the fillets. Fish should flake easily with a fork when done.
*Fish Suggestions-Talapis, Dover Sole, Cod, Mah-Mahi, or any other white fish
1 tablespoon vegetable oil
1/8 teaspoon powder or 1 garlic clove, minced
1 large onion, chopped
1 can (10 3/4 oz) condensed cream of celery soup, undiluted
1 can (10 3/4 oz) condensed cream of potato soup, undiluted
1 1/2 soup cans of milk
1/4 teaspoon dill weed
1/2 pound raw shrimp, peeled and deveined
1/2 pound cod or halibut, cut into 1 inch pieces
Heat oil in a saucepan over medium heat. Add onion & garlic and cook until tender. Add soups, milk, & dill. Bring to a boil. Add shrimp and fish. Cook 4 minutes over low heat or until done. Sprinkle with parsley.
*This intensely flavored, garlic infused scampi is best over angel hair pasta or spaghetti
1 1/2 tablespoons olive oil
1 1/2 tablespoons of minced garlic
1 1/2 pounds of peeled & deveined jumbo shrimp
1/4 cup finely chopped flat leaf parsley
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon ground red pepper
-Heat oil in a large nonstick skillet over medium-low heat
-Add garlic & cook for 1 minute
-Add shrimp, cook for 5 minutes or until shrimp are done, stirring occasionally
-Remove pan from heat & stir in the remaining ingredients
1 clove of minced garlic
2 tablespoons Dijon mustard
3 tablespoons soy sauce
6 tablespoons extra virgin olive oil
4 6oz Salmon fillets, skinned
-Mix all items, except the Salmon, & refrigerate
-20 minutes prior to cooking the Salmon, pour 1/2-3/4 of the sauce on the Salmon and rub it in with your hands. Let the Salmon come to room temperature, and put the remaining sauce aside for later.
-Pan sear the Salmon to desired doneness. Salmon is done when it flakes easily with a fork
-Pour the remainder of the sauce over the cooked Salmon, as desired
1 1/2 pounds of sea scallops
salt & ground black pepper
2 tablespoons of vegetable oil
2 tablespoons unsalted butter
lemon wedges or sauce for serving
-Thaw scallops in the fridge & then allow them to come to room temperature
-Place the scallops on a rimmed baking sheet that is lined with a clean kitchen towel. Place a 2nd clean kitchen towel on top of the scallops & press gently on the towel to blot the liquid. Let the scallops sit at room temperature for 10 minutes, while the towel continues to absorb more moisture.
-Sprinkle both sides of the scallops with salt & pepper
-Heat 1 tablespoon of oil in a large nonstick skillet, over high heat, until just smoking
-Add a single layer of scallops, flat side down, and cook without moving until well browned (about 1 1/2-2 minutes)
-Add 1 tablespoon of butter to skillet
-Flip scallops & continue to cook while basting the scallops with the butter until the sides are firm and the centers are opaque (30-90 seconds)
-Place the cooked scallops on a serving plate with foil tented over the top, to keep them warm
-Repeat the cooking process for the remaining scallops
-Serve immediately with lemon wedges or sauce
Grilled Marinated Tuna Steak
1/4 cup orange juice
1 garlic clove, minced
1/4 cup soy sauce
1/2 teaspoon chopped fresh oregano
2 tablespoons olive oil
1/2 teaspoon ground black pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
4-4oz tuna steaks
-In a large dish mix toegther all of the ingredients, except the tuna steaks
-Place the tuna steaks in the marinade & turn to coat
-Cover & refridgerate for at least 30 minutes, but not over 90 minutes
-Preheat the grill for high heat
-Remove the steaks from the marinade & allow them to come to room temperature
-Save the marinade to baste the tuna, while grilling
-Lightly oil the grill grate
-Cook the tuna steaks for 5-6 minutes, then turn & baste with the marinade. Cook for an additional 5 minutes, or to desired doneness
Grilled Salmon with Walnut-Arugula Pesto
1/4 cup walnut halves
2 cups loosely packed fresh arugula (2oz)
1 cup loosely packed fresh basil (1/2 oz)
3 tablespoons freshly grated parmesan
1 medium garlic clove
5 tablespoons ex-virgin olive oil
4 6-8oz skinless salmon fillets
freshly ground black pepper
-In a small skillet over medium heat toast the walnuts, stirring occasionally, until fragrant and a shade darker (about 5 minutes)
-Let cool slightly on a plate, about 3 minutes, and then transfer to a food processor
-Add the arugula, basil, parmesan, & garlic to the food processor and process until the mixture is finely chopped-about 1 minute
-With the motor running, slowly add 4 tablespoons of the oil until it’s well combined
-If you’d like, add 1 tablespoon of water to thin the pesto
-Transfer the pesto to a bowl & season to taste with salt
-Start with a clean grill & heat to medium high
-Rub the salmon fillets all over with the remaining 1 tablespoon of oil & then 1/2 teaspoon salt and 1/4 teaspoon pepper
-Put the fillets on the grill, skin side up, & cook until well marked-about 5 minutes
-Flip and continue to cook until opaque in the center, about another 5 minutes
-Serve with the pesto
2 (6oz) swordfish steaks
1 tablespoon lemonpepper
2 tablespoons lemon juice
1 tablespoon dried dill weed
-Preheat grill for high heat & lightly oil the grate
-Place the swordfish steaks in a medium bowl and brush with lemon juice. Coat each side with lemonpepper and dill
-Place swordfish on the prepared grill and cook 6 minutes on each side or until fish is easily flaked with a fork
Grilled Tropical Tuna Steaks
1/2 cup pineapple or other tropical fruit preserves
1 teaspoon grated fresh ginger
1/4 cup hoisin sauce
1 teaspoon sesame oil
2 tablespoons lime juice
1 tablespoon chopped fresh cilantro
4 (6oz) tuna steaks, about 1 inch thick
-To prepare marinade pour all ingredients, except the tuna steaks into a small bowl, stir well, & transfer to a resealable plastic bag
-Add the tuna to the marinade, gently toss to coat, & refrigerate for 1 hour
-Preheat the grill to high heat & lightly oil the grate
-Remove the steaks from the marinade, shake off the excess liquid, & discard the remaining marinade
-Cook on the grill for 4-5 minutes on each side and be careful not to overcook. The tuna should be lightly browned on each side & slightly pink in the middle
Spicy Grilled Shrimp
1/3 cup olive oil
1 tablespoon Asian chili paste
1/4 cup sesame oil
1 teaspoon salt
1/4 cup chopped fresh parsley
1 teaspoon black pepper
2 tablespoons hot sauce
3 tablespoons lemon juice
2 tablespoons minced garlic
1 tablespoon ketchup
2 pounds raw shrimp, peeled & deveined
wooden skewers, soaked in water – or a grill basket
-Add all of the ingredients, except the shrimp, in to a mixing bowl and wisk to combine
-Set 1/3 of the sauce aside for grilling and put the remainder of the marinade into a large resealable plastic bag
-Add the shrimp to the marinade in the plastic bag, & refrigerate for 2 hours-rotating the shrimp a couple of times
-Preheat the grill for high heat
-If using skewers thread the shrimp onto them, piercing once near the tail & once near the head. If your using a grilling basket, this will essentially stir fry the shrimp while grilling. Discard the remainder of the marinade from the bag
-Lightly oil the grill grate & cook shrimp for 2 minutes per side, until opaque, basting frequently with the reserved marinade
Rosemary Blue Marlin With Roasted Corn & Tomato Relish
3/4 cup extra virgin olive oil, divided
2 cups cherry tomatoes, halved
2 sprigs of rosemary, leaves stripped & finely chopped
2 ears of corn, kernels cut from cob (or 1 can whole kernel corn, drained & rinsed)
2 cloves garlic, minced
2 pounds Blue Marlin Steaks
2 teaspoons kosher salt, or to taste
1 large onion, minced
salt & pepper to taste
-To make the marinade, place 1/2 cup olive oil & 1/2 the rosemary in a resealable plastic bag. Add the Marlin, seal the bag, & turn gently to evenly coat the fish. Refrigerate for 1 hour
-Preheat the oven to 450 degrees F
-Pour 1/4 cup olive oil into an oven safe pan. Stir in the onion, cherry tomatoes, corn kernels, garlic, remainder of rosemary, & kosher salt
-Put the vegetables in the oven & cook until they are soft, about 20-30 minutes
-Preheat the grill for high heat & lightly oil the grate
-Place the fish on the preheated grill and season with salt & pepper to taste. Cook, turning once, until the fish is opaque and flakes easily with a fork-about 5 minutes each side depending on thickness
-Place the fish on a serving platter and top with the corn & tomato relish
Mert's Specialty Meats
1870 W. Grand Ave.
Okemos, MI 48864
Hours of Operation
Monday - Thursday
10:00am - 6:30pm
Friday - 10:00am - 8:00pm
9:00am - 8:00pm
10:00am - 5:30pm
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