Chilled Stone Crab Claws with Hearts of Palm Salad and Honey Tangerine Gastrique; Grilled Spiny Lobster with Tomato Salad and Garlic Creamed New Potatoes; Crabmeat Stuffed Pompano with Roasted Baby Leeks.
Recipes in This Episode
- Chilled Stone Crab Claws with a Hearts of Palm Salad and Honey Tangerine Gastrique
- Grilled Spiny Lobster with a Warm Tomato Salad, Garlic Creamed New Potatoes and a Drizzle of White Truffle Oil
- Roasted Garlic Mash Potatoes
- Crabmeat Stuffed Pompano with Roasted Baby Leeks and a Parsley Garlic Butter Sauce
- Pecan Crusted Trigger Fish with a Roasted Pecan Vegetable Relish, Meuniere Sauce and a Pile of Shoestring Potatoes
