Click on any of the Grillin’ & Chillin’ recipes below and download a PDF file that you can print out.
LowCountry Crab Crack & Shrimp Boil – Chef John Keener, Charleston Crab House, Charleston SC
Salty Pelican Grilled Oysters – Chef TJ Pelletier, Salty Pelican, Fernandina Beach, FL
Sabre Tooth Sand Gnat Grouper Sandwich – Chef Jim Hunt, Fiddler’s Restaurant, Steinhatchee, FL
Grilled Cobia w/Roasted Red Peppers – Chef Nick Unangst, Skull Creek Boathouse Grill, Hilton Head, SC
Just Rockin’ Baked Scallops – Courtesy of Justin Rock and Kelly Ausley, Carrabelle, FL
Firecracker Filets – Capt. Cefus McRae
Salty Pelican Grilled Fish Salad – Chef TJ Pelletier, Salty Pelican, Fernandina Beach, FL
Bacon Wrapped Stuffed Shrimp – Chef Ryan Collins, Salty Mike’s Grill, Charleston, SC
Scallops Ceviche – Chef Jim Hunt, Fiddler’s Restaurant, Steinhatchee, FL
Chef Jim’s South of the Border Grouper – Chef Jim Hunt, Fiddler’s Restaurant, Steinhatchee, FL
Pan Roasted Grouper – Chef Joe Randall, Savannah, GA
Asian Cajun Pan Seared Cobia– Chef James Chien, Atlanta, GA
Grilled Fish Offshore – Capt. Kamen Miller, Tallahassee, FL
Chef Jim’s Redfish Caprice – Chef Jim Hunt, Fiddler’s Restaurant, Steinhatchee, FL
Chef Jim’s Stone Crab Dip – Chef Jim Hunt, Fiddler’s Restaurant, Steinhatchee, FL