November 15, 2017

Trashfish boxes put “underloved” seafood back on the table

By Kitty Knowles | The Memo Bye bye HelloFresh, hello Trashfish! Tuna, salmon, shrimp (or prawns for Brits). You might think you love seafood, but honestly, when’s the last time you cooked up a fish dish at home without any of the above. In America alone, almost 80% of seafood eaten is […]
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March 28, 2016
Spring 2012

Collector’s Edition – Spring 2012

Baffled by billfish – tagging Caribbean billfish reveals previousily unknown information about the great distances these majestic creatures travel.  Plus, Chef Justin Harry shares his style and recipes from Tradewinds Island Resorts. Other articles of interest include:  Boating Green and Shallow Water tools. Buy this back issue for $10 (includes […]
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October 23, 2015
Guy Harvey Magazine's Online

Cobia with Lemon Caper Sauce

by Guy Harvey Magazine’s Online 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 […]
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July 20, 2015

Sustainable Seafood Recipe Contest

Hey there aspiring GHM chefs! We’re holding a Sustainable Seafood Recipe Contest! Send us your best sustainable seafood recipe, we’ll cook it, eat it and judge it! The First Place winner gets a Wavespin reel DH 3000z, GHM T-shirt and a free year of Guy Harvey Magazine, runner up gets a DOA […]
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September 13, 2013
Screen Shot 2016-09-01 at 1.56.59 PM

Friday Flavors: Seared Tuna

By Fred Garth Introducing our new weekly Friday Flavors!! Each week you can find some of our favorite recipes along with cooking videos featuring our GHM staff! To kick off our first Friday Flavors, our very own Guy Harvey Magazine Editor, Fred Garth shows you the perfect way to cook […]
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January 17, 2013

Chef Justin Timineri – Florida’s Chef

Written by Nicole Haugdahl | Intro by Fred Garth | Photos: Fresh from Florida In the past few issues, we’ve featured some succulent seafood recipes and the chefs who cook them from various Guy Harvey’s Island Grills around the country (and one in Grand Cayman). This issue we changed the ingredients […]
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October 19, 2012

Celebration of Oysters

Written by Kat | Photos by Lesilie Ward & Fresh from Florida When oysters appeared on our table it meant a special occasion, family gathering and oh, let’s say – joy!  I’ll admit as a child I sneared at the adults who would down these odd looking… I mean could […]
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January 27, 2012

Solution to Lionfish Invasion – Eat ‘Em!

In the very first issue of Guy Harvey Magazine we reported on the tragic lionfish invasion. If you didn’t see the article, it goes like this: Lionfish are native to the Indo-Pacific waters and they’re a popular aquarium fish because of their majestically adorned spines and suave brown and white […]
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January 27, 2012

Meet Guy Harvey’s Island Grill Chefs – Chef Steve

  Chef Steve is the perfect example of a Chef who rose through the culinary ranks by the sweat of his brow and supplementing his new-found calling with restaurant management education. Starting as a dishwasher at Asheboro Country Club while in college for graphic design, Steve’s keen eye of how design […]
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January 27, 2012

Guy Harvey Island Grill – Low Country Shrimp & Grits

Grits½ c grits1 c heavy cream1 c water3 tblsp. unsalted buttersalt and pepper to taste Shrimp2 tblsp olive oil8 lg. shrimp ¼ lb. Andouille sausage sliced and grilled¼ c. Vadalia onions¼ c fresh peppers 1 tblsp blackfish seasoning¼ c white wine2 tblsp. unsalted butter1 tsp fresh garlicsalt and pepper to […]
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