Conch Salad

Conch Salad

INGREDIENTS
DIRECTIONS

16 oz Panamei Conch Meat
10 tbsp fresh lime juice
1/4 cup fresh orange juice
1 ripe tomato, diced
1/4 cup diced onion
1 cucumber peeled, seeded and diced
1/2 cup bell peppers (any color or mixed), diced
3 hot peppers (or jalapeno peppers), minced
1 tablespoon chopped fresh cilantro leaves
Salt and pepper to taste

Our Conch is already cleaned! Just wash it with a mixture of lemon, salt and water, after thawing. Cut into small cubes. Place in mixing bowl with remaining ingredients. Cover and let the conch and vegetables marinate in refrigerator for 2 hours. Use serving bowls or chilled glasses to serve. Enjoy!

Serves 4.

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Quick and Easy Lobster Pasta

Lobster Pasta

INGREDIENTS
DIRECTIONS

1 1/2 lb Panamei lobster meat, cut into bite-size pieces
1 cup of sun-dried tomatoes, chopped
4 tablespoons olive oil
1/2 cup of black olives, chopped
4 garlic cloves, chopped
1/3 cup dry white wine
1/2 cup of fresh basil, chopped
1 pound short pasta of your choice
1 1/4 teaspoon of salt
1 teaspoon of pepper
1/2 teaspoon of chili flakes (or more, to taste)

Soak the tomatoes in abundant water for an hour. Remove from the water and squeeze to remove excess water.
Heat the oil over very low heat.
Add the tomatoes, olives and garlic. Cook for 3 minutes, stirring occasionally. In the meantime boil the pasta according to the instructions in the package.
Add the lobster to the to the tomato mix. Cook until the lobster meat has become white. Add wine and cook until it breaks a boil.
Season with salt, pepper and chili flakes to taste.
Add the pasta and toss until mixed well. Remove from the heat.
Add the chopped parsley and mix. Serve immediately.

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Cajun Mahi Mahi With Mango Pineapple Salsa

INGREDIENTS
DIRECTIONS

1 ripe pineapple cut in cubes
1 ripe mango cut in cubes
1 medium red onion, chopped
Fresh cilantro, chopped
Juice of 1 lime
Salt and pepper to taste
Cajun spice seasoning
Garlic powder
4 Mahi Mahi portions Panamei
Olive oil

In a small bowl add pineapple, mango, red onion, fresh cilantro, lime juice, and salt to taste. Stir to mix everything together and set aside.
Then, in a small bowl or plate, add cajun spice seasoning and garlic powder. Mix. Pat Mahi Mahi portions dry.
Season both sides of Mahi Mahi with cajun seasoning mix.
Heat a large skillet to medium high heat, add olive oil.
Place Mahi Mahi in pan and sear for 2-3 minutes on each side.
Remove and let sit for 1 minute to cool.
Serve Mahi Mahi with Mango Pineapple Salsa.

Serves 4 people.

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Mediterranean Style Grilled Calamari

Mediterranean Style Grilled Calamari

INGREDIENTS
DIRECTIONS

1 lb Panamei Calamari Tubes
Kosher salt and black pepper to taste
Extra-virgin olive oil, for drizzling and serving
1 lemon, juiced
2 Tbsp chopped fresh parsley leaves
4 Tbsp. fresh parsley, chopped
Lemon wedges, to serve

Set all the burners of a gas grill to high heat and allow to preheat for at least 5 minutes. Clean and oil the grilling grate.

Pat dry calamari tubes with paper towels and season them with olive oil until lightly coated.

Grill calamari tubes over hottest part of grill, until browned on both sides, about 5-6 minutes.

Transfer to a platter and season with salt and pepper. Drizzle with more olive oil, garnish with parsley and serve with lemon wedges.

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