Frank the Fishmonger

04/13/2026

Mango Salsa Shrimp with Quinoa (Regular or Spicy Alternate)
Ingredients needed for Quinoa:
To Start: I used a small pot with cover and Added the cut and chopped small bits of Broccoli and Cauliflower (a handful of each) added the Black Beans and added 1 tsp. of Minced Garlic. Top and simmered for 5 minutes. (*You will later add to the Quinoa) So, in a big pot with top, I used 1 Cup of Quinoa to 2 Cups of Water. Bring to a boil first the water add in your cup of Quinoa. *Add the cut and chopped small bits of Broccoli and Cauliflower (a handful of each) add the Black Beans and add 1 tsp. of Minced Garlic. Stir occasionally. Top for 20 to 25 minutes. Stop simmering, turn off flame.
Ingredients needed for Mango Salsa: 5 sprigs of Cilantro, 2 Scallions, 1 small Yellow Onion, 2 small Red Cubanelle Peppers, 2 small Yellow Cubanelle Peppers, 1 tbsp. of Minced Garlic, ⅓ of a Fresh Cucumber, (peeled and without seeds) 3 Shakes of Dried Parsley, 3 Shakes of Celtic Sea Salt, 3 Shakes of Ground Pepper.
Mince up all Main Salsa Ingredients. The last ingredient being the Mango Strips! I used 7-8 strips. Using a Mortar and Pestle to grind, pulverize, crush and create a Mango smear for when plating the Shrimp. And Some Reserve Mango crushed into a salsa paste to add into the minced Main Salsa Ingredients which I use for the top of the Mold over the Compressed Quinoa, Black Beans and Broccoli and Cauliflower chopped bits. I also added Olive Oil all over the Shrimp to prep and cooked the Shrimp (8 pieces) with the Mango Salsa in a small skillet on high heat for 6-8 minutes. Next Plating: I first put the mold on the plate and carefully filled up with cooked Quinoa and vegetables. Compressed down holding the mold in place with one hand and leaving about an Inch for the Mango Salsa on top. I also added a small salsa cup for more of the Mango Salsa for dipping Tortilla chips (not pictured) I then carefully raised the mold up straight. Moment of truth! Yes, it's like a Chess Rook Castle! Finally, to smear the Mango wet paste on the bottom of the plate. Next, plate your Cooked Mango Shrimp on top of your newly produced Mango smear. Finito, First Recipe Done!!This is what I consider the first Mango Salsa Shrimp with Quinoa (Mold) regular recipe. The other will be the Spicy Shrimp Alternative Recipe.
In a bowl this second time around. I took about two scoops of the cooked Quinoa and vegetables to fill my bowl.
I put my skillet on High Heat and cooked the other half of the Shrimp w/Olive oil prepped earlier. Cooking the Shrimp with the Mango Salsa but now adding 4-5 Shakes of Hot Tabasco Sauce and next adding 2 tbsp. of Duck Sauce and 2 tbsp. of Minced Garlic. Stirring and turning the Shrimp. Turned High Heat down to Medium Heat. I covered and let it sit for a minute or two then flipped the Shrimp again, covering again. Total time 6-8 minutes and then Medium Heat turned off. Cooked Spicy Shrimp plated over the Quinoa and Vegetables. Checkmate! Some of my Fishmonger friends know I love to play Chess. And this meal was inspired by Chess. In Chess terms, "Mating": Quinoa (A Sneaky Knight) The "Attack": Spicy Shrimp (A Tactical Queen) The "Pinning" Veggies: Broccoli and Cauliflower. Salsa: Bright Mango and Cilantro (Escaping the Pin) Top with Herbs and a Zesty Drizzle. (Checkmate! Finish) Thank you my Fishmonger Friends. Thank you for letting me indulge and please indulge and enjoy these two culinary adventures I offer to you. Enjoy and have fun cooking.

04/13/2026

03/24/2026

Zeppole Calabrese
Waterman Belly Busters
Ingredients:
1 Pkg. of Pizza Dough (Ready Made) You certainly can make your own dough.
1 Can of Mediterranean Style Mackerel Fillets (4.05 Oz., King Oscar Brand, Skinless & Boneless, Herbs of Provence)
5 Cups of Vegetable Oil
1 Small Sauce Dish for Reserve canned Mackerel oil
This screams old world comfort food. Cheap, easy, relatively quick, fry fun!
Pour 5 cups of the vegetable or canola oil in your pot. Bring it up 350° and you are ready to start frying. As I was heating up the oil. You can open up the Mackerel can and get a flat plate to break up the compacted fish and break up into fork sized pieces. Start cutting small palm size pieces of the pizza dough. Or, flatten them with your hands or a roller into squares. I didn't make them too thick. Because you don't want them to be doughy or incompletely cooked in the center. Make a pocket or indent in the center, take a fork portion of the Mackerel and place it in the indented center. Next, take the corners of the dough and cross over making sure the Mackerel is enclosed. Pinch the pizza dough where needed so it doesn't come undone. Form into a ball, cup and compress with both hands. Put aside on another plate. Make another and another till you run out of Mackerel or pizza dough. Use a cooking thermometer to check the temperature of the oil is 350°. Reserve some of the Mediterranean, Herbs of Provence in a small sauce dish to dip after when served. When ready, you can start then to drop your Zeppoles into the hot oil to fry. Use some of the cold oil to put in your hands and re-cup the Zeppoles make sure the oil gets all over the zeppole. This will make it slick and not stick. So with your right hand or left depending on which is more comfortable/dominant. Holding the ladle just over the center, take a zeppole, be careful, and place in the ladle and then just lower the ladle into the hot oil. The zeppole will detach and will start to fry. Repeat with the next zeppole. Fry for 5-7 minutes. The color of the cooked Zeppole Calabrese balls are golden to dark brown.
Done. Finito. Enjoy. Cheap, easy, relatively quick, fry fun! And you have yourself a old world flavored meal. Affordably roughing it in wonderful fashion. *And if you have pizza dough left over, make a few regular Zeppoles use powdered confectioner's sugar or perhaps regular sugar with mix of cinnamon added. Cook the balls and roll into your cinnamon/sugar mix.
Enjoy Fishmonger/Waterman friends! Raise your Zeppole Calabrese! Cheers! Happy Bellies!

01/30/2026

Creole Red Snapper
Ingredients:
½ lb. of Red Snapper Fillet (massage Olive oil into your hands and rub all over the fish fillet)
4-5 Shakes of Creole Seasoning (Press into the flesh of the fish)
½ of a Small Yellow Onion
½ of a can Sliced Mushrooms (mince up)
1½ tsps. of Minced Garlic
4-5 Shakes of Dried Parsley
2 Small Peppers (Red & Orange, sliced) Reserve two halves for garnish, slice the other halves.
2 inches of Fresh Celery (sliced)
1 Spring of Fresh Parsley (garnish)
4 tbsp. of French Butter
4 Slices of Lemon from one juicy Lemon
4-5 oz. of Olive Oil
Salt and Pepper to taste (*remember there is salt in the Creole Seasoning and French Butter)

First, Add the Creole Seasoning to the Red Snapper Fillet.
Next, Chop up your Vegetables: the half onion, slice the celery, slice the two peppers leaving a half side of each color, the orange and red as garnish, slicing the other halves. Take about half the can of sliced mushrooms and mince up.
Next, in a small pot. Add the 4 tbsp. of French Butter. Turn on to high heat. Add your chopped and minced vegetables to the small pot as the butter melts. Stir occasionally, softening the vegetables. Add the 1½ tsps. of Minced Garlic. Add in the 4-5 Shakes of Dried Parsley. Add Salt and Pepper to taste.*
Stir occasionally, lower heat to simmer for 5-7 minutes. Top the small pot. After 5-7 minutes, stop the simmering low heat, put the small topped pot on another burner with no heat on.
Next, using a small skillet. Add 4-5 oz. of Olive Oil. Put on high heat. When the Oil is hot enough, add the Creole seasoned Red Snapper Fillet. Seasoned flesh side down first for about 3-4 minutes. You can press down on the fish with your spatula. After about 3-4 minutes carefully flip the fish away from you and let fry for another 3-4 minutes. Baste either with a small wooden spoon over the top of the fish. Or, use a slight circular motion moving the hot oil to baste over the sides of the Red Snapper for the duration of 3-4 minutes. Then shut off High heat.
Finally, plate the cooked vegetables to half your plate. Next, plate your Creole Red Snapper. Garnish with the larger half slices of the orange & red peppers. Garnish the sprig of the Fresh Parsley. Lastly, garnish the four slices of Lemon.
Finito! Escape to a tropical island, sitting at a table near the beach with me... Delicious!
Serve and Enjoy!

12/09/2025

Crawfish Scrippelle in broth

Ingredients: 1 lb. of Crawfish meat (Langostino)
10 tbsp. of Flour
6 Eggs
2 cups of Water
1 cup of Milk
½ tsp. of Cornstarch
3 tsp. of Minced Garlic
5 Sprigs of Fresh Parsley
8 Oz. of Shredded Parmigiano Reggiano Cheese
1 tsp. of Dried Chives
1 cntr. of Vegetable Stock
4 tbsp. of Melted Butter (French with Sea Salt added)
1 tsp. of Sugar
2-3 shakes of Nutmeg

Preparation of Crawfish filling:
Mince up Crawfish Meat add to a medium mixing bowl.
Mince up the five Sprigs of Fresh Parsley add to medium mixing bowl
Next add 3 tsp. of the Minced Garlic to the medium mixing bowl. Incorporate all three, stirring occasionally. (*Next, cook in a skillet, after making your crepes.)
The Shredded Parmigiano Reggiano Cheese is for reserve when you start to fill the crepes. First with an even layer of the cheese and then adding an even layer of the cooked crawfish meat with parsley and garlic filling.

Preparation of the Crepes:
Start by adding the Cornstarch to the Flour and then add the 6 Eggs in a large bowl. Whisking the ingredients and eggs together. Gradually, add the milk. Gradually, add the water. Whisking occasionally away any lumps. Melt 4 tbsp. of the French Butter w/sea salt added. Next, add 1 tsp. of Sugar, add the 2-3 shakes of Nutmeg. Whisking occasionally. The batter should be smooth and easily pourable. You can let the batter rest for 30 minutes for a more tender fluff to your crepes.
Next, heat a non-stick skillet on medium heat. Add a small amount of butter. Using a ladle fill up about half the amount of the ladle scoop with the batter. Pour into the center of the skillet, tilt and spread the batter evenly around the surface of the skillet. Cook for 1-2 minutes until lightly golden.
Use a spatula, and gently flip the crepe over for another 1 minute on the other side. Transfer the cooked crepe to a plate.
Repeat the process of cooking three more crepes for a total of four crepes to fill. When done we are going to let the crepes cool down.

*Now we are going to add about two tbsp. of butter to the skillet and add the mix of chopped and minced Crawfish meat, minced Fresh Parsley and Minced Garlic to the skillet on medium heat. Stirring occasionally. Cooking for 5-7 minutes. After that turn off the medium heat.

Preparation for filling Crepes:
Start by taking about 2-3 spoonfuls of the Grated Parmesan Cheese and spread evenly all over the crepe. (Have two soup bowls ready - to place two filled crepes in each bowl) Next, take about 2-3 spoonfuls of the cooked Crawfish meat mix and spread evenly across (do not overly fill, if you do, gently remove some excess filling) and roll your first crepe. Place the first filled crepe, then the second filled crepe that you rolled in the middle of the soup bowl side by side. Next, set your oven for 400 degrees. I used my small bake oven and placed the plated crepes in to bake at 400° for 5-10 minutes. While that is baking. I prepared a small pot and poured about 8 oz. of the Vegetable Stock to bring to a boil. Add in the 1 tsp. of Dried Chives. Top your pot. After about 5 minutes or until the Vegetable Stock is boiling turn off the heat. Next repeat finish, filling/rolling the two other crepes, ready to bake in the oven. Be careful, the bowl will be very hot! Place on a wooden or silicone trivet. And then put the other plate in the oven to bake at 400° for 5-10 minutes.
After the baking is all done and you have placed the second bowl down on your other trivet. We are now going to ladle on each bowl of filled Crawfish crepes the Vegetable Stock. Just enough to not submerge both Crawfish crepes. You should have saved reserve cooked Crawfish meat bits and shredded Parmesan cheese. Use a couple of loving spoonfuls of both, Crawfish bits and Parmesan cheese to garnish over the Crawfish crepes.
Serve and Enjoy! Memories are coming back to me. I remember that cheese on the spoon from my Grandmother's cooking. It reminds me of her, her wonderful meals and my childhood growing up with great food. You know it is spectacular!
It's soup season. Merry Christmas! And Happy New Year! È la stagione della zuppe. Buona Natale! E felice anno nuovo!

11/11/2025

10/30/2025

Pomodoro/Harissa Blended Mild Style Flounder
Ingredients:
1 medium sized Flounder Fillet
½ Red Onion (minced)
12 Grape Tomatoes (cut in half)
3 tsp. of Garlic (minced)
5 tsp. of Mina Brand Harissa Mild Sauce
2-3 tbsp. of Breton French Butter
2 Sprigs of Italian Parsley (cut up, leaves only for garnish)
1 Lemon (cut 4 small slices for garnish)
Salt and Pepper to taste.

Start off by cutting the Flounder in half. Salting and Peppering the Flounder on both sides of the fish. Using a little olive oil in the palm of your hand rub all over the Flounder pieces.
Reminder: You do not want to over cook where the Flounder becomes to brittle to move around. So thirty seconds should be enough time to flip over on both sides and then put on a separate plate. Later, we will add back the Flounder on top of our stewing Pomodoro sauce to finish off.
Next, we are going to make the Pomodoro/Harissa Blended Mild Tomato Sauce. Add the ½ Red Onion. (minced) Stir occasionally on high heat. Add the twelve sliced in half Grape Tomatoes. Add the 3 tsp. of Garlic. (minced) Add five tsp. of Mina Brand Harissa Mild Sauce. Cover and let the tomatoes reduce. Lower the heat to medium heat. After Two to three minutes uncover and add your Flounder back on top of the Pomodoro Sauce for another 5-7 minutes cover.
To Plate, I carefully took the whole small skillet and aimed the edge of the skillet farthest from the handle to the farthest side (right side of my plate, that skillet edge down and from right to left using my wooden spatula/spoon and dropping the Flounder with as much minimal disturbance as I could onto the plate. With just a little push onto the back of the small skillet onto the plate. But, with one motion from right to left onto the plate.
Transferring all the contents of the small skillet onto your plate. Voilà!!!
Add your cut up Parsley to garnish. Add your four small cut Lemon slices to garnish. There it is! Enjoy the Pomodoro/Harissa Mild Blended flavors! Fresh and timeless traditional flavors!
Thank you my Fishmonger Friends!

10/26/2025

Portuguese Fish Stew
Ingredients:
1 Whole Fresh Mackerel
5 pieces of Jumbo Raw Shrimp
4 tbsp. of Olive Oil
2 Yellow Onions
1 Orange Bell Pepper
3 tsp. of Garlic
5 Shakes of Dried Celery Flakes
2 Bay Leaves
3/4 of 1 dry pint of Sprinkle Tomatoes
1 Can Tomato Sauce (8 Oz.)
7-8 White Potatoes (cut up skin on)
3-4 Oz. of White Wine
1 Bunch of Cilantro Stems and Leaves (cut up)
3½ Liter Btls. of Water
In my Large pot
*Not added but you could
*Red Pepper Flakes
*Saffron
*Andouille sausage
*Mussels
*Anchovies
*Coriander
*Fish Stock
Begin by adding the Olive Oil to a large pot.
Add the two cut up Yellow Onions, stirring occasionally, Add the Orange Bell Peppers cut in strips. Next add 3 tsp. of minced Garlic. Add the two Bay Leaves. Stirring occasionally. Add the 5 Shakes of Dried Celery Flakes, Add the 3-4 Oz. of White Wine. Add 3/4 of 1 dry pint of Sprinkle Tomatoes and the can of Tomato Sauce. Add the White Potatoes that are cut up. Stirring occasionally. Next add 3-½ Liter Btls. (I am basically making my own Fish Stock) of Water. Lastly, I added a couple of pieces of the Fresh Mackerel. Boil for 15 minutes with the pot top on high heat. Stir occasionally use your wooden spoon to break up some of the potatoes to thicken. After the 15 minutes I added now the 5 pieces of fresh Raw Shrimp that I had cut up and added the larger pieces of Fresh Mackerel trying to debone as much as I could. (Beware: I did have about three small bones in the Fish Stew, please be careful) Cook for another 5-7 minutes on low heat, then shut off. You will love this Portuguese Fish Stew! It is:
Flavorful and comforting and versatile! You can add other spices, even using different sausages like andouille, or mussels and anchovies!
Enjoy! Eat well! Live well!
Saboroso, reconfortante e versátil! Pode adicionar outros temperos, usando até salsichas diferentes, como andouille, ou mexilhões e anchovas!
Aproveite! Coma bem! Viva bem!