Entries by Chasity Scoggins

Grilled Snapper




Grilled Snapper topped with a Salsa Fresca of Bell Peppers & Tomatoes

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Servings
2 portions

Servings
2 portions

Grilled Snapper topped with a Salsa Fresca of Bell Peppers & Tomatoes

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Servings
2 portions

Servings
2 portions

Ingredients


Servings: portions

Instructions
  1. Season the snapper filets with S/P and olive oil on both sides.

  2. Place on a hot clean grill for 4-5 minutes on each side.

  3. Combine the remaining ingredients in a mixing bowl and stir – allow to sit for 1 hour minimum.

  4. Place the grilled snapper filets on a platter and top with the Salsa Fresca.

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Pistachio Crusted Snapper




Pistachio Crusted Snapper

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Servings
2 portions

Servings
2 portions

Pistachio Crusted Snapper

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Servings
2 portions

Servings
2 portions

Ingredients


Servings: portions

Instructions
  1. Mix the first 3 ingredients in a large bowl. Coat the snapper filets on each side by lightly pressing them into the pistachio mixture.

  2. Transfer to a non-stick sheet pan and bake in a 400 degree oven for 10-12 minutes.

  3. With a spatula, transfer to a plate and top with greens.

  4. Drizzle the dressing over the greens and garnish with fresh raspberries.

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Pompano Club Sandwich




Pompano Club Sandwich

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Servings
2 portions

Servings
2 portions

Pompano Club Sandwich

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Servings
2 portions

Servings
2 portions

Ingredients

Servings: portions

Instructions
  1. Season the fish with salt/pepper grill for 2-3 minutes on each side.

  2. Meanwhile, cut the ciabatta open and evenly spread the whole butter on the inside. Grill the ciabatta for 1-2 minutes until lightly toasted and grill marks appear.

  3. Build the sandwich by spreading the tomato chutney on the bread, grilled fish, black pepper bacon and then fresh arugula.

  4. Close the sandwich, cut in half and serve with your favorite side dish.

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Fresh Herb Marinate Pompano




Fresh Herb Marinate Pompano, Oven Roasted & Served over Orzo Pasta Salad

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Servings
2 portions

Servings
2 portions

Fresh Herb Marinate Pompano, Oven Roasted & Served over Orzo Pasta Salad

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Servings
2 portions

Servings
2 portions

Ingredients

Servings: portions

Instructions
  1. Mix the first 3 ingredients in a bowl, dredge the fish in the marinade on both sides.

  2. Place the herb coated fish on a non-stick sheet pan and bake in a 400 degree oven for 16-18 minutes.

  3. Combine the last 4 ingredients in a mixing bowl, mix well and place on a serving dish.

  4. With a spatula, transfer the cooked fish over the orzo salad.

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Pan Seared Pompano




Pan seared Pompano with Orange/Tuaca Basil Butter & roasted new potatoes

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Servings
2 portions

Servings
2 portions

Pan seared Pompano with Orange/Tuaca Basil Butter & roasted new potatoes

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Servings
2 portions

Servings
2 portions

Ingredients

Servings: portions

Instructions
  1. Season fish with salt/pepper, add oil to a non-stick fry pan on a medium flame.

  2. Add the fish and cook 3-4 minutes on each side.

  3. Add the next 3 ingredients in order – reduce liquid by half.

  4. Turn off the flame and add the whole butter – stir.

  5. Serve with roasted new potatoes.

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Oven Roasted Grouper




Oven Roasted Grouper with Roasted Red Pepper Sauce and Asparagus

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Servings
2 portions

Servings
2 portions

Oven Roasted Grouper with Roasted Red Pepper Sauce and Asparagus

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Servings
2 portions

Servings
2 portions

Ingredients

Servings: portions

Instructions
  1. Season the fish with S/P and 2 TBSP olive oil and place on a non-stick sheet pan. Place into a 400 degree oven for 16-18 minutes.

  2. In a small sauce pot, heat the butter shallots and garlic over a medium flame until translucent.

  3. Add the roasted red peppers and cook for 2 minutes until it boils.

  4. Add the whipping cream, bring to a boil and simmer for 6 minutes.

  5. Remove from the flame and puree the sauce.

  6. Steam the asparagus for 4-5 minutes depending on thickness.

  7. Ladle the sauce onto a plate, place the baked fish on top and lean the asparagus on the fish. Garnish with cracked black pepper and XVOO.

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Pan Seared Grouper




Pan Seared Grouper with Putanesca Sauce & Garlic Mashed Potatoes

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Servings
2 portions

Servings
2 portions

Pan Seared Grouper with Putanesca Sauce & Garlic Mashed Potatoes

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Servings
2 portions

Servings
2 portions

Ingredients


Servings: portions

Instructions
  1. Season the grouper filets with S/P.

  2. Add 2 TBSP olive oil to a non-stick fry pan on medium flame. Add the fish and cook 5-6 minutes on each side.

  3. Meanwhile in a sauce pot make the Putanesca sauce with the ingredients listed (except the GMP).

  4. Serve by placing the garlic mashed potatoes in the center of the plate, fish on top and the putanesca sauce around the potatoes.

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Olive Tapenade Crusted Barramundi




Olive Tapenade Crusted Barramundi

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Servings
2 portions

Servings
2 portions

Olive Tapenade Crusted Barramundi

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Servings
2 portions

Servings
2 portions

Ingredients


Servings: portions

Instructions
  1. Butterfly open the barramundi so the fish is maximum 1” thick.

  2. Evenly spread the olive tapenade (puree) over the fish and place onto a non-stick sheet pan. Bake in a 400 degree oven for 16-18 minutes.

  3. Slice the pre-cooked polenta log into 1” thick slices and place on a lightly oiled baking sheet. Bake for 10-12 minutes until golden brown around the edges.

  4. Tomato Garlic Broth: combine the last two ingredient in a sauce pan and simmer for 10 minutes over a medium flame – strain with a fine mesh strainer and reserve. Place the baked polenta on the plate, the fish over the top and drizzle the broth around the polenta.

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Grilled Barramundi




Grilled Barramundi

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Servings
2 portions

Servings
2 portions

Grilled Barramundi

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Servings
2 portions

Servings
2 portions

Ingredients


Servings: portions

Instructions
  1. Season the Barramundi filet with olive oil & S/P and grill for 5-6 minutes on each side over a medium flame.

  2. Make a simple risotto with vegetable stock add the chopped Calabrian chili peppers.

  3. Place the grilled Barramundi over the risotto and drizzle with the fennel infused honey.

  4. Fennel infused honey – toast the fennel seeds in a sauté pan over a medium high flame for 5-6 minutes tossing to avoid burning. Turn off the flame and add the honey – mix well and let stand for 30 minutes. Strain out the fennel seeds and reserve honey for the dish.

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Sriracha Seared Tuna Steak




Sriracha Seared Tuna Steak

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Servings
2 portions

Servings
2 portions

Sriracha Seared Tuna Steak

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Servings
2 portions

Servings
2 portions

Ingredients

Servings: portions

Instructions
  1. Season the tuna steak with Sriracha sauce on both sides – let sit 5 minutes.

  2. Place in a hot pan or grill. Cook for 2-3 minutes each side.

  3. Add oil to a hot pan; add the baby kale & S/P – cook for 1 min.

  4. Add the rice wine vinegar, toss and plate in the center of a large bowl.

  5. Place the Quinoa & Brown Rice in the center of the bowl

  6. Place the cooked tuna on top of the rice.

  7. Garnish with a lemon wedge and Italian parsley

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