Premium lump crab meat, house - made cocktail sauce

LUMP CRAB COCKTAIL

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Garlic Mayo

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Olives

Broiled gulf fish over asparagus. Topped with a lump crabmeat and pineapple salsa.

Preheat the broiler. Trim the ends of the asparagus and place them on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper.

Prepare the Asparagus

Broil the asparagus for about 5-7 minutes or until tender and slightly charred, turning halfway through cooking.

Broil the Asparagus

While the asparagus is broiling, season the gulf fish fillets with olive oil, salt, and black pepper.

Prepare the Fish

Place the seasoned fish fillets on a separate baking sheet and broil for about 4-6 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

Broil the Fish

In a bowl, combine the lump crabmeat, diced pineapple, finely chopped red onion, chopped cilantro, and lime juice. Mix gently to combine and season to taste.

Make the Salsa

Place a portion of broiled asparagus on each plate, top with the broiled gulf fish, and finish with a generous spoonful of crabmeat and pineapple salsa.

Assemble the Dish

Gulf fish fillets

Asparagus

Olive oil

Salt

Black pepper

Lump crabmeat

Pineapple, diced

Red onion, finely chopped

Cilantro, chopped

Lime juice

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Make FRESH GULF FISH Recipe in just 30m. Broiled gulf fish over asparagus. Topped with a lump crabmeat and pineapple salsa.

Fresh Gulf Fish Recipe

Ingredients