Bertolli

Charleston Seafood Recipe List

Magnolias

185 E. Bay Street, Charleston, SC 29401
843-577-7771

PAN ROASTED DAY BOAT WAHOO WITH DEVILED CRAB STUFFED HUSH PUPPIES, JOHNS ISLAND BABY SPINACH AND A SHRIMP SUCCOTASH

Ingredients

Wahoo
Shrimp
Sweet Corn
Lima Beans
Lobster Stock, or Clam Juice
Heavy Cream
Spinach

Ingredients For Hush Puppies

1 c Corn Meal
1/4 c All-Purpose Flour
1 c Vidalia Onion, minced
1 t Baking Powder
1/4 t Cayenne Pepper
2 t Black Pepper
1 t Salt
Combine, then add: 1 Egg
6 oz Buttermilk
1 oz Melted Butter

Ingredients For Deviled Crab Filling

1 lb Lump Crab Meat, Free of Shell
1/4 c Celery,Minced
1/4 c Red Pepper,Minced
1/4 c Red Onions,Minced
1 t Tarragon, Chopped
1/2 c Mayonnaise
1/4 c Whole Grain Mustard
Salt and Pepper

Method

  • SautĂȘ wahoo in a hot pan with a little olive oil, salt and pepper.
  • Place in 400 degree oven for about 7 to 10 minutes.
  • While the fish is roasting in the oven, spoon out the hush puppies into a 325 degree fryer.
  • Cook for 5 to 7 minutes until they float and are golden brown.
  • Place on a plate covered with a paper towel to absorb the excess oil.
  • Once the hush puppies are cool to the touch, hollow them out with a spoon and stuff with the deviled crab filling.
  • By now the wahoo should be done.
  • Remove the fish from the pan and keep warm.
  • In the same pan the fish was cooked in, sautĂ© the shrimp, sweet corn, and lima beans, and deglaze the pan with lobster stock or clam juice.
  • Let the sauce reduce by half.
  • Add heavy cream and a little butter, salt and pepper to taste.
  • Remove from heat and keep warm.
  • Place the hush puppies on the left corner of a dinner plate.
  • Spoon the succotash next to the hush puppies.
  • Place the fish with the spinach and spoon the rest of the sauce around the plate.

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