I enjoy the oyster bar junk at Salty Rim Grill in St. Pete Beach. I had it served on a steak and it contains shrimp, scallops, whitefish and golden fried oysters. Does anyone have a recipe? Thank you.
Leslie Schultz, Seminole
Petra Bauer of Largo is familiar with Salty Rim Grill and the dish offered on the menu there. Petra created this sauce and shares her version of the recipe, which sounds very much like what Leslie described. I don't cook a lot of seafood at home, beyond shrimp scampi, and found this recipe surprisingly easy. Don't be intimidated by the many steps. I found everything I needed, including oysters in the shell, at Pelican Point Seafood in Tarpon Springs. For the whitefish, I chose tilapia, but any whitefish is fine. I did have to shuck the oysters, but if you've never done it before either ask the fishmonger to do it for you or buy already shucked oysters. The panko bread crumbs give the oysters a nice crunch. If that's not a texture you like, plain bread crumbs will work too. For the Cajun seasoning in the junk part of the recipe, I made my own since I had all the ingredients. Add the hot sauce to taste. When I served the concoction, I flaked the fish into smaller pieces. Petra didn't say to do this but it seemed odd to serve a fillet with all the other seafood. I served the seafood mixture with a crusty baguette but Petra suggests spooning it over pasta as well. Leslie enjoyed it on a steak. A new take on surf and turf.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email [email protected] Include your name, city and phone number.