Main Dishes

You spend your hard earned money and your valuable time to go out to catch your dinner, why take a chance on a new recipe. Try one that is time tested from the staff or a fellow readers. Remember there are hundred ways to build a mouse trap, as well as fillet a fish.

Snapper:

Snapper has a tender white to pinkish flesh with a sweet, mild flavor. It can be cooked in practically every way, or alternatively served raw as sashimi.

Dolphin/Mahi-mahi:

Mahi-mahi is an exceptionally versatile fish, having white/firm meat with a delicate flavor.

Wahoo:

Wahoo snowy white meat, that is firm in texture and uniquely mild tasting, it is a connoisseur's delight.

Swordfish:

Swordfish is pink to off white in meat color and extremely firm in texture.

Snook:

Snook has been referred to as the “fillet mignon” of inshore saltwater species. It has white meat and delicate in textured.

Grouper:

There are many different species of Grouper each with slightly different tastes and textures among them. Usually Grouper is Characterized as white-fleshly, lean, with a fairly bland tasting. 

Shark:

Shark is similar in color, taste, and texture to swordfish.

Tuna:

Tuna meat differs from that of many other fish because it is pink or red rather than white, and tuna is one of the most widely consumed types of fish.

Kings & Mackerel:

It is a lean fish with moderate texture and dark meat, they have a delectable combination of star quality flavor and meltingly tender texture thanks to their abundant fish oils.

Flounder:

Flounder can produce both a white and a gray fillet, each will turn pure white when cooked. It's firm meat has a very delicate taste.

Cobia:

Good table fare. Thick white fillets, with a light to mild fish taste. has firm, white meat, making it ideal for charcoal broiling or deep frying

Others:

Shrimp, Salmon, Scallops, Steak you know other main dishes