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Pasta Shells for Two with Oysters and Tybee Island Coastal Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Tybee Island Coastal Blend, Savannah Pride Rainbow Blend or Southern Italian Seasoning Blend.

Oysters are but rarely paired with pasta in Italy, but they’re so plentiful in our area that it seems a shame not to take advantage of them. Salt Table’s Tybee Island Blend is perfect for seafood pasta dishes and makes the seasoning of this one very simple. Other perfect Salt Table blends for this are Savannah Pride Rainbow Blend and Southern Italian Seasoning Blend.

 

Serves 2

 

Ingredients:

  • 1 cup drained shucked oysters, preferably local, drained but liquor reserved
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon toasted breadcrumbs
  • 1/4 cup dry white wine or dry white vermouth
  • Tybee Island Coastal Seasoning Blend, Savannah Pride Rainbow Blend or Southern Italian Seasoning Blend.
  • The Salt Table Sea Salt
  • 3-4 ounces small pasta shells
  • 2 teaspoons minced flat leaf parsley, optional

How to make it:

  1. Pick over the oysters for bits of shell. Put at least 3 quarts of water on to boil over medium-high heat. Put 2 teaspoons of oil in a heavy-bottomed 10-inch pan over medium low heat. When it’s warmed, add the crumbs, tossing to coat them, and lightly toast them, stirring constantly. Remove the crumbs from the pan.
  2. Add the remaining oil to the pan and let it get hot, then add the oysters and toss until they’re plump and firm, about 1 minute. Season them lightly with the Tybee Island Blend then remove them with a slotted spoon to a bowl. Add the wine and reserved oyster liquor to the pan, bring them to a boil, and cook until they’re reduced and thick. Turn off the heat.
  3. When the pot of water is boiling, stir in a small handful of salt and the pasta. Cook, stirring occasionally, until al dente (firm to the bite but not pasty at the center). When it’s almost done, reheat the sauce over medium low heat. Cut the oysters into 2-3 pieces, return them to the sauce with any accumulated juice, and simmer until they’re hot through and the sauce is thick again. Stir in the parsley, if using, and taste and adjust the Tybee Island Blend, Savannah Pride Rainbow Blend or Southern Italian Seasoning Blend.
  4. Turn off the heat. When the pasta is ready, drain and add it to the sauce. Add the toasted crumbs, toss, and serve at once.

Award Winner! Tybee Island Coastal Grinder Blend

Savannah Pride Rainbow Spice Blend

Southern Italian Grinder Blend

Lemon-Marinated Shrimp a la Grecque with Salt Table’s Savannah Sunshine Lemon & Pepper Blend

Recipe by Damon Lee Fowler, featuring

Salt Table’s Savannah Sunshine Lemon & Pepper Blend

A different take on pickled shrimp, this classic dish is called Greek-style in French cooking because it contains two Greek staples, lemon and oregano. It’s especially easy with The Salt Table’s Savannah Sunshine Lemon & Pepper Blend.

Serve it from one container or, as I’ve done, inspired by great Savannah Bonnie Gaster, in canning jars for neat individual servings.

Serves 6

 

Ingredients:

  • 1½ pounds large or medium shrimp, peeled
  • 5 tablespoons extra virgin olive oil (or more, as needed)
  • Salt Table Savannah Sunshine Lemon & Pepper Blend
  • 3 tablespoons fresh lemon juice, or more, to taste
  • 2 tablespoons minced parsley
  • 2 tablespoons minced oregano
  • Saltine crackers or baguettes, for serving

How to Make it:

  1. Pat the shrimp dry with paper towels. Heat 3 tablespoons of oil in a large heavy-bottomed skillet over medium-high heat. Add the shrimp and toss until just curled and pink but not quite done, less than 1½-to-2 minutes.
  2. Season well with Savannah Sunshine Lemon & Pepper Blend and toss until the shrimp are just barely cooked through, about ½ to 1 minute longer. Remove it from the heat, add 3 tablespoons of lemon juice, and toss well. Transfer the shrimp to a glass bowl. Let sit until cooled slightly, add remaining oil and herbs, and toss. Taste and adjust oil, seasonings, and lemon juice. Let cool completely, cover, and refrigerate 2-3 hours or overnight.
  3. The shrimp can be served directly from the container. To serve it in individual jars, divide the shrimp among 6 wide-mouth half-pint canning jars. Spoon the sauce evenly over them, and refrigerate or keep on ice until just before serving.

 

Savannah Sunshine Flaky Lemon & Peppercorn Grinder Blend

 

Carmen’s Cool Crab-Stuffed Tomato Tapas

Recipe by Damon Lee Fowler, featuring

Salt Table Carmen Blend Marinated Crab Salad

Carmen Blend marries well with just about any fish, seafood and fresh produce. You can substitute or add to the crab if you like: flaked cooked fish such as snapper, or cooked small shrimp, bay scallops, squid, and/or octopus cut into very small pieces.

Serves 4-16

 

INGREDIENTS:

  • 1 pound (2 tightly-packed cups) picked crabmeat, preferably both lump and claw meat
  • 1/3 cup thinly sliced small scallions (about 3-4), both white and green parts or minced red onion
  • 1 large or 2 medium cloves garlic, lightly crushed, peeled, and finely minced
  • Extra virgin olive oil
  • Freshly squeezed lemon juice from 1-to-1-1/2 lemons
  • The Salt Table Carmen Blend
  • 4 medium ripe tomatoes, 8 small Roma tomatoes, or a 24-36 mini San Marzano or cherry tomatoes
  • The Salt Table Fine Sea Salt
  • Smoked paprika and/or basil leaves, optional, for garnish

How to Make It:

  1. Pick over the crabmeat for bits of shell and put it in mixing bowl. Add the scallion and garlic and gently toss to mix.
  2. Lightly drizzle it with olive oil and toss until lightly but evenly coated. Sprinkle with the juice from 1 lemon, gently toss, then season lightly with Carmen Blend. Gently toss again and let it stand 15-20 minutes. Taste, adjust the Carmen Blend and lemon juice, and toss again. Cover and refrigerated at least 1 hour or until needed; can be made up to a day ahead.
  3. About half an hour before serving, cut off about 1/4-inch of top (stem end) of the medium tomatoes, halve the Roma or mini San Marzano tomatoes lengthwise, or cap the cherry tomatoes. Carefully scoop out their seeds and inner pulp, leaving only outer flesh to form shell. Sprinkle lightly with sea salt and invert over wire rack set in sink. Drain at least 20 minutes.
  4. To serve, gently pat tomato shells dry. Spoon crabmeat into tomato shells. If liked, garnish with paprika and/or basil leaves and serve. The larger tomatoes can be served as an appetizer course at the table, on a lettuce leaf with crackers or toast on the side.

Carmen Blend, One of Three Opera Blends

Gala Gamberi alla Romana (Sautéed Shrimp Roman Style with Boheme Blend)

Recipe by Damon Lee Fowler, featuring

Salt Table Boheme Blend

This be served alone as a main dish or appetizer, with crusty bread for sopping the juice, or as a sauce for linguine or fettuccine. The Salt Table’s Boheme Blend makes the seasoning a snap. If you use it as a pasta sauce, squeeze in lemon juice to taste after tossing the shrimp with the pasta. It should not be served with cheese.

Serves 4 as a main dish, 6-8 as an appetizer

INGREDIENTS:

  • 1¼ pounds medium to large shrimp
  • ½ cup extra virgin olive oil
  • 2 large cloves garlic, lightly crushed, peeled, and minced
  • 2 finely chopped anchovy filets or about 2 teaspoons anchovy paste
  • ¾ cup dry white vermouth or dry white wine
  • The Salt Table Boheme Blend
  • 1 tablespoon finely chopped flat-leaf (Italian) parsley, optional
  • 2 lemons, cut into wedges

How to Make It:

  1. Peel the shrimp and pat them dry. Put the oil and garlic in a large, heavy-bottomed skillet or frying pan over medium-high heat. Sauté until fragrant but not colored, about 5-10 seconds after it begins to sizzle. Add the anchovy paste and stir until it dissolves into the oil.
  2. Deglaze the pan with vermouth, bring it to a boil, and cook, stirring, until it’s reduced by 2/3 and syrupy. Add the shrimp and season liberally with Boheme Blend. Toss until just curled and pink, about 1 minute. Add the parsley, if using, and, toss until the shrimp are just cooked through, about a minute longer, depending on their size.
  3. Turn them out onto a platter and serve warm or at room temperature with lemon wedges.

Boheme Blend, One of Three Opera Blends

Herb Roasted Salmon

 Recipe by Damon Lee Fowler, featuring

Salt Table Hostess City Southern Hospitality Blend

The herb blend in The Salt Table’s Hostess City Southern Hospitality Blend, enhanced with lemon essence and sea salt, is ideal for most any fish but is especially compatible with spring salmon. Roasting in a hot oven is a simple way to cook fish fillets that is easy even for novices.

Serves 4

 

INGREDIENTS:

4 6-ounce wild salmon filets

Hostess City Southern Hospitality Blend or use another great Salt Table blend noted below

Extra-virgin olive oil

2 teaspoons finely chopped Italian (flat-leaf) parsley

HOW TO MAKE IT:

  1. Position a rack in upper third of oven and preheat to 450° F. Season the fish on all sides with Southern Springtime Blend. Rub a roasting pan, rimmed sheet pan, or large metal (copper or enameled iron) gratin with oil and put in the filets, skin-side down. Drizzle with more oil.
  2. Roast until the fish is done to your taste, about 10 minutes per inch of thickness. Sprinkle with Hostess City Southern Hospitality Blend and serve it from the pan or transfer it to individual plates and serve immediately.

* NEW! Hostess City Southern Hospitality Blend

* Other appropriate The Salt Table blends would be Southern Herb Garden Grinder Blend, All Round Good Grinder Blend, Southern Italian Grinder Blend, and Tybee Island Coastal Grinder Blend

Baked Fish with Potatoes and Onions

 Recipe by Damon Lee Fowler, featuring

Salt Table’s All Round Good Grinder Blend (or Tybee Island Coastal Blend, or Southern Italian Blend, or Spanish Moss Blend)

Based on a classic dish from the traditional cooking of Genoa, Italy and a strikingly similar dish that my mother made often during my childhood, this is so easy to put together and the All Round Good Grinder Blend is a perfect seasoning to enhance its earthy character.

Other Salt Table Seasonings that are perfect for this dish are Tybee Island Coastal Blend, Spanish Moss Blend, and Southern Italian Blend.

Serves 4

1½ pounds small, waxy boiling potatoes
6 tablespoons extra-virgin olive oil
2 medium yellow onions, trimmed, split, peeled, and sliced as thinly as possible
Salt Table All Round Good Grinder Blend
1 tablespoons minced flat leaf parsley, optional
4 fresh fish fillets (catfish, cod, perch, snapper, or even shad), about 8 ounces each

How To Make It:

  1. Position a rack in the upper third of the oven and preheat to 450° F. Scrub the potatoes under cold running water. Peel and slice as thinly as you can—no more than 1/8-inch-thick.
  2. Lightly rub a 9 x 13-inch bake-and-serve dish with butter or oil and put in the potatoes. Scatter half the onions over the potatoes and drizzle them with 4 tablespoons of oil. Toss gently to coat and then season liberally with All Round Good Grinder Blend. Toss, and spread them so that all the potatoes are lying flat. Bake in the upper third of the oven until the onions wilt and begin to brown and the potatoes are beginning to get tender, about 15-20 minutes.
  3. Remove the dish from the oven, toss the potatoes again, and lay the fish fillets over the top in a single layer. Season them well with Good Grinder Blend, then scatter the remaining onions over the fish, drizzle with the remaining oil, and bake until the potatoes and fish is just cooked through and the onions are lightly browned, basting occasionally with the oil in the dish, about 15-20 minutes more, depending on the thickness of the fillets. Serve hot from the baking dish.

#1 Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend

This recipe also works well with Tybee Island Coastal Blend, or Southern Italian Blend, or Spanish Moss Blend

Baked Fish Fillets with Orange-Ginger Sherry Butter

 Recipe by Damon Lee Fowler, featuring

Salt Table’s All Round Good Grinder Blend (or Tybee Island Coastal Blend)

Adapted from my book Essentials of Southern Cooking (Lyons Press/2013), the recipe was originally intended for grouper, but it also works well with sea trout (photographed), sea bass, snapper, pompano, and cod.

The Salt Table’s All Round Good Grinder Blend not only simplifies the seasoning but actually enhances the orange, ginger, and sherry combination better than the original seasonings. Another great Salt Table Seasoning for it would be Tybee Island Coastal Blend.

Serves 4

INGREDIENTS:

  • 4 thick grouper, sea trout, sea bass, snapper, or cod fillets (about 2 pounds, or 8-ounces each)
  • Salt Table’s All Round Good Grinder Blend (or Tybee Island Coastal Blend)
  • 4 small or 2 large scallions or other green onions, thinly sliced, white and green parts separated
  • 1 large lemon
  • 1 medium orange
  • ½ cup dry sherry
  • 1 tablespoon finely minced fresh ginger
  • 5 tablespoons cold unsalted butter, cut into teaspoon-size bits

How to Make It:

  1. Position a rack in the center of the oven and preheat to 450° F. Rinse the fish under cold running water and pat dry with paper towels. Butter a flameproof casserole that will hold fish in one layer. Season the fish well on both sides with All Round Good Grinder Blend and put in dish, skin-side down. Sprinkle the scallions over it, reserving 2 tablespoons of the greens. Remove the zest from the lemon and half of orange with a bar zester (or vegetable peeler and cut into julienne with a sharp knife). Sprinkle these over the fish. Cut the lemon and orange in half.
  2. Juice the lemon and one half of the orange through strainer set over a glass or stainless-steel bowl. You should have equal parts orange and lemon juice—about 2 tablespoons of each. Stir them together and stir in the sherry and ginger. Pour it over fish. Bake in center of oven, basting several times, until it’s just cooked through (it will flake slightly and be opaque in the center), about 15–18 minutes, depending on thickness.
  3. Remove the fish to a warm platter. Put the casserole over direct medium-high heat (or if it’s not flameproof, transfer the cooking liquid to a saucepan). Bring it to a boil, and boil, stirring and scraping the pan occasionally, until the liquid is reduced by half. Turn off heat, and whisk in the butter by bits. Spoon a little of the sauce over the fish and pour remainder into a sauceboat. Sprinkle the fish with reserved green onion tops and serve, passing the sauce separately.

#1 Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend

 

Linguine with Mussels

 Recipe by Damon Lee Fowler, featuring

Salt Table’s All Round Good Grinder Blend

The Salt Table’s All Round Good Grinder Blend is, as its name suggests, great with almost anything, and is very nice with seafood. It’s a great shortcut to flavor in this classic pasta sauce. Other Salt Table blends that would also be great in this sauce are Pride Blend, Southern Italian Blend, and Tybee Island Coastal Blend.

Serves 4

INGREDIENTS:

  • 2 dozen live mussels
  • 1/3 cup olive oil
  • 1 small shallot, minced
  • ½ cup white wine
  • About 2 teaspoons of Salt Table’s All Round Good Grinder Blend, freshly ground
    Salt Table Himalayan Pink, or Halle Salt
  • 12 ounces (¾ of a 1 pound box) linguine
  • 2 tablespoons unsalted butter
  • 1 tablespoons minced flat leaf parsley, optional
  • 2 tablespoons freshly-grated Parmigiano Reggiano, plus ½ cup for serving

How to make it:

  1. Scrub mussels under cold running water. Cover with cold water and let soak a few minutes. Bring 4 quarts of water to a rapid boil.
  2. Meanwhile, put the oil and shallot in a 3-quart saucepan and sauté over medium high heat until it’s colored pale gold, tossing often. Add the garlic and hot pepper sauté ½ minute. Add the wine and 2 teaspoons of Pride Blend, bring to boil, and simmer 2-3 minutes. Drain and add mussels. Cover and cook until the mussels pop open, removing them to bowl as they open.
  3. When all the mussels are opened, adjust the heat to medium. Shuck the mussels, discarding their shells, and add their accumulated juices to the pan. Boil the cooking liquid until it has evaporated by half. Turn off the heat.
  4. When the pot of water is boiling, stir in a small handful of salt and the pasta. Cook, stirring occasionally, until al dente, using the package directions as rough guide. When pasta is almost done, reheat sauce over medium heat and when bubbling add mussels. Gently toss until hot through. Taste and adjust the Pride Blend and turn off heat.
  5. When the pasta is done, immediately drain and transfer it to a warm bowl. Add the sauce, butter, cheese and parsley (if using) and toss well. Serve immediately, passing more cheese separately.

#1 Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend

Seafood Stuffed Tomatoes

Recipe by Damon Lee Fowler, featuring

Tybee Island Coastal Blend (or River Street Cobblestone Blend, or Southern Herb Garden Blend)

Ripe tomatoes filled with local shrimp and crab and baked are an old Lowcountry-Savannah favorite in the summer, when all the ingredients are seasonal and at their most flavorful. They’re pretty simple to make, but even simpler with The Salt Table’s Tybee Island Coastal Grinder Blend. Other great seasonings for them are River Street Cobblestone Blend and Southern Herb Garden Blend.

 

Serves 4

INGREDIENTS:

  • 4 large ripe tomatoes
  • Kosher salt
  • ½ pound small to medium shrimp
  • ½ pound (1 tightly packed cup) picked crabmeat
  • 3 tablespoons unsalted butter, divided
  • ½ cup minced yellow onion (about half a medium onion)
  • 1 cup coarsely crushed cracker crumbs
  • Salt Table Tybee Island Coastal Grinder Blend
  • ¼ cup fine cracker crumbs

HOW TO MAKE IT:

  1. Cut ¼-inch from the stem end of the tomatoes, scoop out and discard their seeds, and carefully scoop out the inner pulp with a sharp spoon or melon baller, leaving the outer walls of each tomato intact. Roughly chop the pulp. Lightly salt the shells and invert them over a colander for 30 minutes.
  2. Bring 2 quarts of water to a boil and add the shrimp. As soon as they’re curled and pink, about a minute or less, immediately drain them. Rinse them under cold running water, peel, and if they aren’t very small, cut them into 2 or 3 pieces. Pick over the crabmeat for bits of shell.
  3. Put 2 tablespoons butter and the onion in a sauté pan over medium heat and sauté, tossing, until the onion is translucent, about 4 minutes. Add the tomato pulp and cook until it is beginning to break down and its juices are thick, about 4 minutes. Turn off the heat and add the coarse cracker crumbs, crab, and shrimp and toss to mix. Season well Tybee Island Coastal Blend.
  4. Position a rack in the center of the oven and preheat it to 375° F. Bring a teakettle full of water to a rolling boil. Butter a 9-inch casserole. Pat the inside of the tomato shells dry and put them in the casserole, open side up. Divide the filling among them, mounding it on top.
  5. Wipe out the pan in which the filling was made and add the remaining tablespoon of butter. Melt it over low heat, add the fine crumbs, and toss until the butter is evenly absorbed. Turn off the heat and sprinkle the buttered crumbs over the tops of the tomatoes. Carefully pour boiling water around them until it comes not quite halfway up their sides. Bake until the tomatoes are barely cooked and the filling is hot through, about 20 minutes.

Award Winner! Tybee Island Coastal Grinder Blend (Free Recipes)

This recipe also works well with River Street Cobblestone Blend or Southern Herb Garden Blend

Fresh Fish Tacos

Recipe by Damon Lee Fowler, featuring

Salt Table Savannah Summer Salt Seasoning, Chipotle Chili Powder, and Fine Himalayan Pink Salt

Fish Tacos have long been a specialty of the Mexican resorts on the Baja Peninsula, and in recent years have become a summer favorite in The United States, especially in the balmy, humid South. Savannah Summer Seasoning Salt gives them a nice southern zip.

Serves 4

INGREDIENTS

  • 1/4 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 3 limes
  • 1 medium clove garlic, peeled
  • 2 tablespoons chopped cilantro or oregano
  • Salt Table Chipotle Chili Powder
  • Salt Table Fine Himalayan Pink Salt
  • 1 tablespoon olive or vegetable oil
  • 1½ pounds firm, white-fleshed fish fillets such as cod, halibut, grouper, or snapper cut 1-inch thick
  • Salt Table Savannah Summer Salt Blend, to taste
  • 8 large flour tortillas
  • 1 large, ripe tomato, cored, seeded, and diced
  • 1-1½ cups shredded Romaine or Iceberg lettuce
  • ½ medium Vidalia Sweet Onion, peeled and thinly sliced
  • 1 medium avocado, halved, pitted, peeled, and cut into bite-sized dice

HOW TO MAKE

  1. To make the lime cream, blend together the mayonnaise and sour cream or yogurt. With a microplane grater, grate the zest from 1 lime into the sauce then grate half the garlic clove into it. Set aside the other half of the clove for another use. Blend in 1 tablespoon of lime juice and 1 tablespoon of cilantro or oregano. Season it to taste with chipotle powder and pink salt (if needed). Taste and adjust lime juice. Let stand 15 minutes, then taste and adjust seasonings.
  2. Cut remaining limes into wedges. Cut the fish into bite-sized cubes. Sprinkle it generously with about a tablespoon (or to taste) of Summer Salt and gently toss to coat. Warm the oil in a large non-stick or seasoned iron skillet or sauté pan over medium heat. Add the fish and raise heat to medium-high. Sauté, gently tossing occasionally, until the fish is just cooked through, about 3-4 minutes. Remove it from the heat.
  3. Meanwhile, warm a griddle or a large non-stick pan over medium-low heat. When the fish is ready, lay a tortilla on the griddle and let it get hot, turning it once (about half a minute) and remove it to serving plate. Spoon 1/8 of the fish down center and top it with tomato, lettuce, onion, and avocado. Lightly sprinkle with Summer Salt, drizzle with a spoonful of lime cream, and sprinkle on a little of the remaining chopped cilantro.
  4. There are two options for presenting them: you may simply leave them open-faced and let your guests roll them up themselves, or roll them first as follows: 1/4 of tortilla at the bottom over edge of filling, then fold the left side all way over. Roll the taco over on itself to fully wrap the tortilla around its filling in a neat package. Serve immediately with lime wedges on the side.

Brown Chipotle Powder

Savannah Summer Salt