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Recipes and Cooking

Benny Hudson featured in the April issue of Bluffton and the Lowcountry Magazine, providing recipes and information on traditional “Lowcountry Broil”. Read the article on page 76 here!

“There are three unwritten rules of Southern cooking. First, no self-respecting Southerner uses instant grits. Second, Grandma’s recipe is law, no questions asked. And third, always make enough to share. Perhaps the third rule is the reason why the Lowcountry boil has been at the heart of local gatherings for generations; this dish has a way of bringing people together.

The big one-pot meal was allegedly invented by Richard Gay, the owner of a seafood company from a small town called Frogmore, who needed to make dinner for 100 of his fellow National Guard soldiers. That’s why the dish is sometimes called “Frogmore Stew,” though it’s not a stew at all: Lowcountry boil is made by simmering a combination of shrimp, sausage, corn and potatoes together, then seasoning the . . . read more.“

 

The Hudsons have been in the seafood business for over four generations here on Hilton Head Island. It began in the 1800s with Ransom Hudson. Ransom Hudson’s son Benjamin, who was also the local magistrate and postmaster, ran three oyster factories here until his death in 1954. Benjamin Hudson’s son, Benny Hudson, ran two of the oyster factories, docked 24 shrimp trawlers, and owned and operated several trawlers himself. Benny Hudson built Hudson’s Seafood Restaurant, which today is owned by Brian Carmines. Benny’s wife Barbara, her mother Hilda, and daughter Tonya are carrying on the Hudson tradition, selling wholesale and retail seafood. Granddaughter Hannah helps make deviled crab – four generations under one roof. Stop by and see what is fresh today!

Low Country Boil Recipe

Low Country Boil Recipe

Ingredients:

  • 4 lbs. local shrimp (shell-on)
  • 2 lbs. red potatoes
  • ½ Vidalia onion, diced
  • 4 tbsp Benny Hudson’s House Boil Seasoning
  • 4 ears of corn, halved
  • 2 lbs. local andouille or smoked sausage

Instructions:

  1. In a large pot, combine the sausage and seasoning with water and bring to a boil. Cook for 5 minutes.
  2. Add potatoes and onion. Cook for 5 more minutes.
  3. Add corn and cook another 5 minutes.
  4. Stir in shrimp and boil for 2½–3 minutes.
  5. Drain, toss with love, and serve it up with melted butter and our house cocktail sauce.

Mahi Tacos

This recipe is featured in the May issue of Hilton Head Island Magazine on page 58.

Click Here to read it online.

Ingredients – Serves 4

  • 1 ½ lbs of mahi filets (usually ¾ to 1” thick) Blackening seasoning
  • Shredded lettuce or pre shredded coleslaw mix Shredded
  • Mexican cheese blend
  • Pico de gallo
  • Sliced avocado
  • Sour cream
  • Cilantro for topping
  • Fresh lime
  • Taco shells

Direction

If mahi filets are skin on-heat a skillet with olive oil on high. When olive oil is starting to marbalize add the filets skin side down for about 10 seconds.
Remove from heat and use a fork to remove the skin-should come off easily and all in one piece.
Coat mahi filets with blackening seasoning. Place on hot grill or frying pan. Start on high heat to sear the seasoning and then back down to medium high heat. Cook till meat is no longer pink-turning ½ way thru. Usually 10 minutes per inch of thickness.

Flake filets and top with a squeeze of lime juice. Assemble tacos with the remaining ingredients. Grab a margarita and enjoy!

 

 

Baked Flounder with Fresh Lemon Pepper

For this baked flounder recipe use fresh lemon, good olive oil, freshly ground peppercorns, and garlic, and you’ll never look at lemon pepper the same again. Serve with steamed asparagus.

By Lorrie Hulston Corvin

Hands-on: 8 mins
Total: 16 mins
Yield: 4 servings

Ingredients

  • 2 tablespoons grated lemon rind (about 3 lemons)
  • 1 tablespoon extravirgin olive oil
  • 1 ¼ teaspoons black peppercorns, crushed
  • ½ teaspoon salt
  • 2 garlic cloves, minced
  • 4 (6-ounce) flounder fillets
  • Cooking spray
  • Lemon wedges (optional)

Directions

Instructions Checklist

  • Step 1 Preheat oven to 425°.
  • Step 2 Combine first 5 ingredients. Place fillets on a jelly roll pan coated with cooking spray. Rub garlic mixture evenly over fillets. Bake at 425° for 8 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges, if desired.

Nutrition Facts

Per Serving:

189 calories; calories from fat 26%; fat 5.4g; saturated fat 0.9g; mono fat 2.9g; poly fat 0.9g; protein 32.2g; carbohydrates 1.2g; fiber 0.4g; cholesterol 82mg; iron 0.8mg; sodium 432mg; calcium 39mg.

Creamy Lemon Garlic Seafood Pasta

Ok, before you make this recipe, you are probably wanting to know exactly what seafood is in it! This seafood pasta has some of my all-time favorite shellfish in it. Mussels, scallops, and shrimp. Not only are they mouthwatering in taste and texture but they are some of the easiest seafood choices to cook! We’re talking 30 minutes and they are done and ready to eat! Add in some creamy lemon garlic pasta and you will be dying for this dish to finish cooking!

This seafood pasta is so rich and filling that you don’t need too much more to make it a meal! I would add some garlic bread and some asparagus or maybe a salad and then call it good. That way, you have something for everyone! This dish not only tastes insanely delicious but it looks so fancy! Cook it up for a dinner party with your family and friends and they will all be asking for the recipe by the end of the night! Happy eating!

Ingredients You Need to Make Seafood Pasta

Ingredients  

  • Linguini noodles: I like to use liguini noodles because they are wider. But you could use any noodles that you have on hand!
  • Butter: Try and use unsalted butter for this recipe.
  • Scallops: These should be fresh, rinsed and patted dry.
  • Large shrimp: You will want to make sure that your shrimp is peeled and deveined before starting this recipe.
  • Mussels: I like to debeard my mussels immedietly before cooking so that they stay as fresh and alive as possible.
  • Salt and pepper: I used these to taste!

 

Creamy Lemon Garlic Sauce

  • Butter: Unsalted butter is the best so that you don’t have any added salt taste to worry about.
  • Garlic: Fresh crushed or minced garlic will at more flavor to this seafood pasta.
  • Cream: Heavy whipping cream works fine for this!
  • Chicken broth: Using chicken broth instead of water will give this dish more flavor!
  • Cream cheese: This is what gives the sauce that delightful and creamy texture.
  • Parmesan: This cheese adds in the perfect extra taste to this recipe.
  • Lemon: You can use juice from a fresh lemon or bottled lemon juice. Whatever you have will work!

Let’s Cook Up Some Delicious Seafood Pasta!

Once you’ve cleaned and prepped your seafood then you should get excited because it’s cooking time! And after cooking time is eating time.., Which is the best of all!

  1. Boil and cook pasta: Bring a large pot of water to boil and cook pasta according to package directions. Reserve 2 cups of pasta water.
  2. Add scallops and then the shrimp: In a medium sized saucepan over medium high heat add the butter. Add the scallops and cook for 2-3 minutes and add the shrimp the last 1-2 minutes and cook until no longer pink. Remove and set aside on a plate.
  3. Steam the mussels in pasta water: Add the reserved water to the saucepan and bring to a boil. Add the mussels and reduce to a simmer and cover. Let the mussels steam for 5 minutes. Discard the ones that didn’t open. Set aside with the shrimp and scallops.

To Make the Creamy Lemon Sauce

  1. Heat and stir: Add ¼ cup butter to the saucepan and melt. Add garlic, heavy cream, chicken broth, and cream cheese. Stir until cream cheese has melted and is smooth and creamy. Add the parmesan cheese and juice of one lemon and let simmer until it has thickened.
  2. Add in pasta and seafood: Stir in pasta and seafood and stir until heated through. Serve with fresh chopped parsley and parmesan cheese if desired.

 

A Beginner’s Guide to the Feast of the Seven Fishes

Whether you’re Italian through and through or simply love seafood, the Feast of the Seven Fishes is the perfect excuse to indulge in your favorite fish and shellfish dishes on Christmas Eve.

 

In Italian-American households, the Feast of the Seven Fishes (also known as Festa Dei Sette Pesci or La Vigilia) is celebrated on December 24th, kicking off the holiday festivities with seven seafood courses. This tradition stems from the Roman Catholic practice of abstaining from meat the day before religious holidays (now skipping meat is mostly reserved for Fridays in Lent). In those earlier days, Italians embraced refraining from meat and celebrated Christmas Eve by pulling out all the stops and incorporating fish into a large meal.

 

Over time, the over-the-top meal turned into a treasured holiday tradition for many Italian-American families – but there’s no reason why you can’t host your own Feast of Seven Fishes at home.

 

The Menu

Like any other holiday, there’s no one way to celebrate the Feast of the Seven Fishes. Most households center the menu around their families’ favorite fishes, though the course order is typically structured the same way.

  1. Appetizers: As guests arrive and have their first drinks, open the feast with a couple of apps. Shrimp cocktail, baked clams, and mini crab cakes make great light-bites. Looking for an easy appetizer? We sell deviled crab cakes that are the best in the Lowcountry!
  2. The Soup: Get your ladle ready – it’s time to dish out some seafood soup. Cioppino is an Italian-American classic, but you can’t go wrong with a Southern crab and corn chowder.
  3. The Salad: A refreshing salad is a perfect way to break up a multi-course meal. Calamari salad is a very traditional dish for the Feast of the Seven Fishes, but a grilled shrimp salad will add some more greens to the table.
  4. The Pasta Course: This course combines our two favorite things: seafood and carbs. Shrimp scampi, scallops with angel hair, or seafood spaghetti with marinara might be the most popular dish of the night.
  5. The Main Courses: Yep, we said “courses,” plural. Three stunning main courses of fish or seafood will be the pinnacle of this feast. Go for rich, indulgent dishes that are true showstoppers. Think Oysters Rockefeller, red snapper with lemon butter, or an upscale salmon recipe.
  6. The Sides: The feast wouldn’t be complete without a few tasty sides. Options include parmesan potato wedges, barley mushroom risotto, grilled or sautéed veggies, and classic Southern dirty rice.
  7. The Dessert: If you have room, end the meal on a sweet note with a slice of traditional Italian olive oil cake or a seasonal dessert.

 

Whether you’re inviting two or 20 people to your house for the holidays, we have all the seafood you need to pull off an epic feast. Visit our market Mon-Sat (10 am-5 pm) to shop our selection of top-quality seafood, or give us a call at 843-682-3474 to place an order.

Oyster Dressing Recipe

All dressed up and nowhere to go…except straight to the kitchen for seconds of Lucy Buffet’s Oyster Dressing (adapted by Kim Severson). This recipe combines everything you love in a baking dish: good bread, fall flavors, and fresh Lowcountry seafood.

8-10 servings

Time: 1 hour and 15 minutes

Ingredients:

  • 12 tablespoons ( 1 ½ sticks) unsalted butter, divided, plus more for baking dish
  • 1 (8-inch square) baked and cooled cornbread, preferably on the sweet side
  • 15 slices white or wheat bread, toasted and cooled
  • ½ large white onion, finely chopped
  • 2 celery ribs, finely chopped
  • ½ large green bell pepper, finely chopped
  • ½ cup of chicken broth, plus more if needed
  • 2 dozen freshly shucked or jarred oysters, preferably lowcountry oysters, drained and coarsely chopped (reserve the oyster liquor)
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon hot sauce, preferably Crystal
  • ¼ cup fresh flat-leaf parsley, finely chopped
  • 1 tablespoon fresh sage finely chopped, or 1 teaspoon ground sage
  • 1 ¼ teaspoon truffle salt or sea salt
  • ½ teaspoon ground white pepper

Preparation:

Step 1

Heat oven to 350 degrees. Butter a 9 by 13 inch baking dish.

Step 2

Crumble cornbread into a large bowl. Tear toasted white or wheat bread into very small pieces, add to cornbread, and toss to combine.

Step 3

Melt 8 tablespoons of butter into a large sauté pan over medium heat. Add onion, celery, and bell pepper; sauté, stirring occasionally, for three minutes. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes. Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan for two to three minutes. Continue to cook mixture for one more minute, then remove from heat, add to bread mixture, and stir to combine.

Step 4

In a medium bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt, and white pepper. Add bread mixture and stir well to combined. If dressing seems to dry, add a little oyster liquor and up to half cup more chicken broth; Mixture should be very moist.

Step 5

Pour dressing into greased baking dish. Cut remaining 4 tablespoons butter into small pieces and scatter over top of dressing.  Bake until top and sides are browned, 40 to 45 minutes.

Shrimp Skewers

Rosemary Shrimp Skewers

 

  • 1 Tbsp fresh lemon juice
  • 3 Tbsp Olive Oil
  • 2 cloves garlic – finely minced
  • 1/4 cup dry white wine
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 Tbsp fresh rosemary-finely minced
  • 18 large shrimp – peeled and deveined
  • Lemon wedges (optional)
  • 6-6″ rosemary sprigs

Sprigs should be stripped, leaving 1/2 inch of leaves at the leafy end of the spring. They should be soaked in water – the longer the better. Overnight or a minimum of 3-4 hours.

Combine the first 7 ingredients in a zip-lock bag. Add shrimp and refrigerate 30 minutes, turning bag occasionally. Thread sprigs with shrimp – 3 on each. Make sure not to crowd shrimp for even doneness. Pre-heat grill to med-high heat. Clean and grease grill with olive oil. Cook 2-3 minutes per side, or until just cooked through. Plate with lemon wedges as an accompaniment, if desired.

Shrimp Salad

Seafood Southern Shrimp Salad

 

  • 2 pounds cleaned, deveined and cooked shrimp (available at Benny Hudson Seafood)
  • 3 stalks celery
  • 1 small purple onion (optional)
  • 1 tsp mustard
  • 3 Tbsp chopped sweet pickles (at Benny Hudson Seafood we like to chop our own to get bigger pieces, but you could use regular pickle relish)
  • 2 hard-boiled eggs, mashed
  • 1 Tbsp hot sauce
  • Hellmann’s mayonnaise

Peel and de-vein shrimp. Boil 6 cups of water and add 2 tsp of Benny Hudson Seafood Shrimp Seasoning to boiling water. Add Shrimp. Cook for 2-3 minutes (no more!) until shrimp turns from opaque to pink. Drain off water through a colander and toss shrimp in ice until they are cool to the touch. Cut into the desired size and set aside. In a large bowl, combine all other ingredients, except mayo, and blend together. Add mayo last.

Chill for one hour before serving.

Salmon Cake

Oven-Fried Salmon Cakes

 

  • 1lb fresh salmon
  • 1 cup cooked sweet potato, mashed
  • 2 large eggs, beaten
  • 1/2 cup almond flour
  • 1/2 cup fresh parsley leaves, minced (about 2 Tbsp)
  • 2 scallions, white and green, very thinly sliced
  • 1 Tbsp Old Bay seasoning
  • 1 tsp salt
  • 1 tsp hot sauce
  • 1/2 tsp paprika
  • 1/4 tsp ground black pepper
  • zest from 1 lemon
  • 2 Tbsp ghee (or butter), melted

1. Preheat the oven to 425 degrees F and cover a large baking sheet with parchment paper.
2. Cook the salmon to a medium-rare. Flake it into a large mixing bowl.
3. Add the remaining ingredients, except for the ghee. Mix well and refrigerate for 10 minutes.
4. Brush the parchment paper with some of the melted ghee, then use a 1/3 measuring cup to scoop the cakes and drop them onto the parchment. The patties should be about 2 1/2 inches wide and about 1 inch thick. Brush the tops of the cakes with ghee, then bake for 20 minutes. Carefully flip each patty with a spatula and return to the oven (Brush with more ghee if that tickles your fancy). Bake an additional 10 minutes until golden brown and crisp. Serve with a squeeze of lemon juice and your sauce of choice.

Grilled Wahoo

FEEDS 4

Ingredients:

  • 4 wahoo filets
  • 3 tablespoons of butter
  • 1 teaspoon of lemon zest
  • 2 tablespoons of lime juice
  • ½ tablespoon of paprika
  • ½ teaspoon of salt
  • ¼ teaspoon of black pepper

Instructions:

  1. Preheat the grill: Set your gas or electric grill to high. If using charcoal, wait until the coals are hot and gray, and place the grate about 4″ above them.
  2. Make the marinade: Melt butter and mix with lime juice, lemon zest, paprika, salt, and pepper.
  3. Marinate the wahoo: Place filets on a tray and brush marinade evenly over each one. Let rest at room temperature for 30 minutes.
  4. Grill – first side: Place the filets on the grill and cook for 3–4 minutes without moving them.
  5. Grill – second side: Flip carefully and cook another 4–5 minutes, until the internal temperature reaches 145°F and the fish flakes easily.
  6. Serve and enjoy: Serve hot with a fresh summer salad or grilled vegetables.

PRO TIP FROM TONYA:

Don’t skip the rest time before grilling.

Letting your wahoo sit at room temperature with the marinade helps the flavors absorb evenly — and gives you a juicier, more tender fish. Straight-from-the-fridge filets can lead to dry, uneven cooking. Trust me, it’s worth the 30 minutes.

SWORDFISH WITH LEMON CAPER SAUCE

Ingredients:

  • 3 swordfish steaks (about 1-1/4 inch thick)
  • 4 Tbsp unsalted butter
  • 1 large lemon, peeled, cut crosswise into 8 1/4″ slices, seeded with all the juice
  • 2 Tbsp drained nonpareil capers
  • Sea salt, ground white pepper
  • 3 Tbsp (very green) extra-virgin olive oil
  • 2 Tbsp finely chopped parsley for garnish

Instructions:

  1. Melt 4 Tbsp butter in a small saucepan over medium-low heat. Stir constantly until the butter is light brown, about 3 minutes.
  2. Cut the lemon slices into quarters. Add them (with their juice) and the capers to the saucepan. Reduce the heat and cook, shaking the pan several times, until the lemon and capers are heated through, about 1 minute—taste for and correct seasoning.
  3. Light a grill or preheat the broiler. Brush the swordfish with the olive oil on both sides. Sprinkle with salt and freshly ground white pepper to taste.
  4. Grill or broil the swordfish about 4 inches from the heat, turning once, until charred outside and still slightly pink in the center (3-4 minutes per side).
  5. Transfer the swordfish to a large platter and cut into thick strips (or leave whole). Pour the lemon and caper sauce over the fish and serve immediately, garnished with the chopped parsley.

PRO TIP FROM TONYA:

Don’t overthink swordfish — its natural flavor does the heavy lifting. Just be sure not to overcook it. Swordfish is done when it’s opaque and just starting to flake — it should still feel firm but springy when pressed. Dry swordfish? Not on our watch.

Grilled Grouper Recipe with Lime Butter

Serves 4

Ingredients:

  • 1-1/2 pounds of grouper filets
  • 2 Tbsp. softened unsalted butter
  • 2-3 Tbsp. lime juice
  • Zest of one lime
  • Salt & freshly ground black pepper to taste

Instructions:

  1. Heat a grill on medium to medium-high heat.
  2. Stir the zest and juice of one key lime into the softened butter.
  3. Brush key lime butter on each grouper filet and season with salt & pepper.
  4. Place filets on the grill and cook approximately 6 minutes per side. When cooked, the fish will become opaque and flaky.
  5. Once the filets are cooked through, place them on a serving dish and brush with any remaining butter.
  6. Serve with additional lime wedges or pico de gallo if desired.
PRO TIP FROM TONYA:

Keep it simple!

  • Snapper: Stuff with lemon, herbs, and garlic, then grill or roast for a flavorful whole-fish presentation. If you’d like whole snapper, please call ahead to reserve. Otherwise, all fish will be available in-house as filets.
  • Grouper: Brush with olive oil, season lightly, and sear in a hot pan to lock in its meaty flavor.

Baked Flounder with Crab Stuffing and Lemon Butter

Serves 4

Ingredients:

  • 4 local flounder filets (thin, skinless)
  • 1/2 lb. fresh lump crab meat
  • 1/4 cup breadcrumbs (or crushed saltines)
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp chopped parsley
  • 1 green onion, finely chopped
  • Salt and pepper to taste
  • 2 tbsp melted butter

Instructions:

  1. Preheat oven to 375°F. Lightly butter a baking dish.
  2. In a bowl, gently combine crab meat, breadcrumbs, mayo, mustard, lemon zest, lemon juice, parsley, and green onion. Season with salt and pepper.
  3. Lay flounder filets flat in the dish. Spoon crab mixture into the center of each fillet and roll or fold over gently.
  4. Brush filets with melted butter and season lightly with salt and pepper.
  5. Bake for 15–18 minutes, or until fish flakes easily and stuffing is heated through.
  6. While fish bakes, melt 2 tbsp butter with 1 tbsp lemon juice and parsley for a quick lemon butter sauce.
  7. Drizzle lemon butter over baked flounder before serving. Garnish with lemon wedges and serve hot.
PRO TIP FROM TONYA:

Keep it simple!

Flounder is delicate — so handle it gently and don’t overcook it. It’s done when it flakes easily with a fork and turns opaque. Want to keep it from falling apart? Bake or pan-fry it with the skin side down (even if the skin’s removed, that side is a little sturdier).

Lobster Tails over Creamy Grits with Brown Butter

Serves 4

Ingredients:

  • 4 lobster tails, thawed
  • 2 tbsp butter
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 tbsp lemon juice
  • Pinch of smoked paprika (optional)

  • 1 cup stone-ground grits
  • 4 cups water or half water/half milk
  • 2 tbsp butter
  • ½ cup shredded white cheddar or sharp cheddar (optional)
  • Salt to taste
  • 1 bunch collards or kale, chopped
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • Splash of apple cider vinegar
  • Salt & pepper to taste

Instructions:

  1. Prepare the grits: In a pot, bring water (or water + milk) to a boil. Add grits, reduce to low, and simmer 20–25 minutes, stirring frequently. Stir in butter, cheese (if using), and salt to taste.
  2. Cook the greens: In a skillet, heat olive oil over medium. Add garlic and cook until fragrant. Toss in greens and sauté until wilted and tender. Finish with a splash of vinegar, salt, and pepper.
  3. Cook the lobster: Using kitchen shears, cut through the top shell of each lobster tail and gently lift the meat out to rest on top of the shell. Brush with melted butter, lemon juice, paprika, salt, and pepper. Bake at 400°F for 10–12 minutes, or until meat is opaque and slightly browned.
  4. Assemble the dish: Spoon grits into bowls, top with sautéed greens and a lobster tail. Drizzle with a little extra melted butter if desired.

PRO TIP FROM TONYA:

Don’t overcook your lobster — it only takes about 10–12 minutes in the oven. You’ll know it’s ready when the meat turns opaque and firm but still glistens. Want that perfect finish? Brush with melted butter halfway through baking to keep it tender and rich.

SHRIMP & WHITE BEAN STEW WITH KALE AND LEMON

Serves 4

Ingredients:

  • 1 lb peeled local shrimp (medium or large)
  • 2 tbsp olive oil
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 can (15 oz) cannellini or Great Northern beans, drained
  • 3 cups chopped kale or collards
  • 2 cups seafood or chicken stock
  • Zest of 1 lemon
  • Juice of ½ lemon
  • ½ tsp red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh parsley, for garnish

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, 3–4 minutes.
  2. Stir in garlic and red pepper flakes and cook another 30 seconds.
  3. Add beans, greens, and stock. Simmer until greens are tender, about 8–10 minutes.
  4. Add shrimp and lemon zest. Simmer 3–4 minutes, or until shrimp are pink and cooked through.
  5. Finish with lemon juice, season to taste, and garnish with parsley. Serve with crusty bread.
PRO TIP FROM TONYA:

Always add the shrimp at the end — they cook fast and keep their tender texture that way. Overcooked shrimp get rubbery quick, so once they turn pink and curl slightly, it’s time to eat! Bonus: a splash of lemon at the end brightens the whole pot.

GRILLED TILEFISH AND CHOW CHOW

Serves 6

Ingredients:

  • Olive oil, for brushing and greasing grill
  • 6 (6-ounce) tilefish fillets, skin-on and scales removed
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 3 cups Three Sisters Chow Chow (recipe follows)
  • Garnish: fresh purple basil

Three Sisters Chow Chow

  • 1⅓ cups fresh corn kernels (about ½ pound)
  • ¾ cup to 1 cup zucchini, medium diced (about ½ pound)
  • ½ cup medium-diced yellow onion
  • ½ cup cooked climbing beans (such as purple hull peas or black-eyed peas)
  • 1 cup water
  • 1 cup apple cider vinegar
  • 2 cloves garlic, smashed
  • 1½ teaspoons dill seeds

Instructions:

  1. Preheat grill to medium-high heat (350° to 400°). (Make sure you are working on clean grill grates. If not, your fish will stick and tear apart when you try to turn it.) Using a wadded clean rag held with long tongs, carefully rub oil over hot grates of grill about 1 minute before fish go on.
  2. Brush fish with oil, and season with salt and pepper. Place fish diagonally across grill, skin side down; cook for about 3 minutes. Using a pair of tongs, gently grab one corner of fish, and begin to pull up. If it looks like skin is sticking, lay fish back down, and cook until fish easily releases from grill without sticking, about 1 minute more.
  3. Turn fish over to flesh side, and cook 3 minutes more. Insert a metal skewer lengthwise through the fish to ensure it is completely cooked. If you find a bit of resistance toward middle, let fish cook longer. If fish is getting a bit too much color, move to a cooler part of grill to finish.
  4. Remove fish from grill. Serve topped with Three Sisters Chow Chow, and garnish with basil, if desired.


Three Sisters Chow Chow

  1. In a large heatproof bowl, combine corn, zucchini, onion, and beans.
  2. In a medium saucepan, combine 1 cup water, vinegar, sugar, garlic, bay leaf, jalapeño, salt, coriander seeds, and dill seeds. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer for 5 minutes.
  3. Remove from heat; pour water mixture over corn mixture. Place a piece of plastic wrap on surface of pickling liquid to keep vegetables submerged. Let cool at room temperature for 30 minutes. Refrigerate for 3 days before using.

 

PRO TIP FROM TONYA:

Golden tilefish has a naturally sweet, lobster-like flavor, so keep the seasoning simple—just a little olive oil, lemon, and fresh herbs let the fish shine. It’s also best cooked gently (grilled, baked, or pan-seared) to keep it moist and flaky.

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Benny Hudson Seafood Corp. |
25 Shrimpers Row, Hilton Head Island, SC 29926
| 843-682-3474 | bennyhudsonseafood@gmail.com |