October 23, 2015
Guy Harvey Magazine's Online Fisherman.com

Cobia with Lemon Caper Sauce

by Guy Harvey Magazine’s Online Fisherman.com Ready in: 25 minutes Serves: 4 Complexity: medium Ingredients 1/3 cup all-purpose flour 1/4 teaspoon salt 1 1/4 lb cobia or sea bass fillets, cut into 4 pieces 2 tablespoons olive oil 1/3 cup dry white wine 1/2 cup reduced-sodium chicken broth 2 tablespoons lemon juice 1 […]
Read more
October 1, 2015
Snapper Mediterranean - Guy Harvey Grill

From the Grill – Snapper Mediterranean

If you don’t live near any of the fine Guy Harvey Island Grills or if your private jet can’t reach Grand Cayman without refueling, try these recipes at home. Guy’s restaurants are located in Grand Cayman, Key West, Marco Island, Florida, Panama City Beach, Florida, and Orange Beach, Alabama. Snapper […]
Read more
August 21, 2015

Extreme Eats: Terry French

by GHM Staff What makes food extreme? Is it using exotic ingredients? Or cooking under outrageous conditions? Chef Terry French is accomplished at both. A self-styled culinary bad boy, he has blazed a unique trail to being a celebrity chef. Before graduating from Scottsdale Culinary Institute he served two world […]
Read more
March 8, 2012

Chef Bruno’s Bouillabaisse

Written by GHM Staff Bouillabaisse 2 lb fish filets ½ cup olive oil6 oz onion 6 oz leeks5 oz fennel2 garlic gloves½ cup canned tomatoes4 cups fish broth1 cup white wine 2 lbs shellfish (mussels, shrimp, fish fillets, scallops, clams, calamari, lobster meat, crab claws)2 bay leaves1 tsp thyme ¼ […]
Read more
March 8, 2012


Written by GHM Staff SEAFOOD “VOL AU VENT“For 4 persons 1 oz fish (snapper, mahi-mahi, or salmon)1 oz scallops1 oz shrimp1 oz of lobster meatPoach all seafood and keep on the side Lobster sauce4 tbsp butter4 tbsp flour2 ½ cups onions/carrots/celery2 garlic gloves5 oz tomato paste¼ liter of cream6 oz […]
Read more
March 8, 2012

Blackened Redfish topped with Jumbo Lump Crab & Orange Sherry Cream Sauce

Written by GHM Staff Blackened Redfishtopped with Jumbo Lump Crab& Orange Sherry Cream Sauce Blackened Red Fish with Jumbo Lump Crab Meat: 4 8-10 oz Redfish 8-10oz filet skin-onBlackfish Seasoning to cover flesh sideolive oil2 cans of 6.5 Jumbo Lump Crab Meat Season the filet with the blackfish season on the […]
Read more
March 8, 2012

Guy Harvey’s Island Grill – Low Country Shrimp and Grits

Written by GHM Staff Guy Harvey’s Island GrillChef Steve’s Special:Low Country Shrimp and Grits Grits½ c grits1 c heavy cream1 c water3 tblsp. unsalted buttersalt and pepper to taste Shrimp2 tblsp olive oil8 lg. shrimp¼ lb. Andouille sausage sliced and grilled¼ c. Vadalia onions¼ c fresh peppers1 tblsp blackfish seasoning¼ c white […]
Read more
January 27, 2012

The Chef Behind the Original Guy Harvey’s Island Grill – Chef Bruno

Written by Kat | Photos by: Justin Uzzell First thing you’ll notice about Chef Bruno, in addition to being a born explorer, is he is a bona fide French chef. For this pedestrian Southern-bred gal, I could hardly contain my delight. In my world, I was speaking with Chef Hubert […]
Read more