Seafood Straight from the Gulf of Mexico to You!



Call 941-536-7153 to place your order!

In addition to providing local visitors with the freshest seafood, we also provide seafood as a nation-wide shipped item for you to cook at home. 

Check out these recipes below!

The Seafood Market Sarasota Recipes

Chef Marc's Tilapia a la NOEL:


  • 4-8oz Boneless Tilapia Fillets

  • 1/2 lb. Butte2 tbl. spoons lemon juice

  • 2 tbl. spoons chopped garlic

  • dash Italian spice

  • Sun Dried Tomatoes (to Taste)

  • Capers (to taste)

  • 1 cube chicken bullion

  • 2 cups water


Mix ingredients in sauce pan and bring to a slow boil. Slowly stir in rue or cornstarch to thicken sauce.


Roll fish in flour and pan saute. (approx. 5 minutes, turn once.)

Chef Marc's Garlic & Rosemary Shellfish

Butter, Chopped, Garlic, Rosemary, White wine, Cream, or Half & Half

Melt butter in pan, add garlic and saute, add white wine and clams or mussels and steam them until they open approx .10 min.

Remove and place clams or mussels on platter or large bowl add rosemary ,cream or half & half to pan simmer for five minutes, and pour over the shellfish. Best served hot with side salad and crusty bread.

Chef Marc's Stone Crabs Claws Miami

3 pounds medium claws, 1/4 cup olive oil, 1/4 cup extra dry vermouth, 2 tablespoons lemon juice, 1 tsp salt, 1/2 tsp white pepper

Crack claws and remove shell leaving meat exposed. Heat olive oil in a skillet over med heat. Add claws and cook for 3-4 min. Turn claws frequently. turn heat to high add vermouth lemon juice and salt and pepper to pan. Cook 1 min more spooning vermouth sauce over claws. Serve hot or cold.

Stone Crab Claw Storing Hints... Store in the coldest part of your refrigerator at 32 degrees Fahrenheit, use within 2-4 days. Stone crabs without cracks can be frozen for up to 6 months. Only defrost stone crabs in refrigerator or cold place never run under water.

Chef Marc's Coconut Fried Shrimp


2 pounds peeled and deveined, uncooked Florida shrimp, 2 cups all-purpose flour, 1 1/2 cups Florida milk, 1 1/2 teaspoons baking powder, 1 teaspoon curry, 1/2 teaspoon salt, 2 cups coconut, shredded, oil for deep frying.


Thaw shrimp if frozen, rinse and set aside to drain. Measure 1/2 cup of flour and set aside. Combine remaining 1 1/2 cups flour, milk, baking powder, curry and salt, mix well. Place reserved flour and shredded coconut in separate shallow pans. Dredge shrimp in flour, dip in batter, then roll in coconut. Deep fry in hot oil at 350 F, until coconut is golden brown. Drain on absorbent paper, then transfer to warm tray. Serve hot with sweet-and-sour sauce.

Chef Marc's Lobster Divine

2 uncooked Florida spiny lobster tails, 2 tablespoons butter, melted, divided, 1/2 cup soft bread crumbs, 1/4 cup Cheddar cheese, grated, 1 teaspoon Florida onion, grated, paprika.

Thaw lobster if frozen. Cut lobster tails in half, down the middle of the shell lengthwise. Bend tail backward to crack sharply in several places; this prevents curling during cooking. Arrange in glass or other microwave serving dish. Brush with 1 tablespoon butter. Combine remaining tablespoon of butter, bread crumbs, cheese and onion. Spread bread crumb mixture over surface of the lobster meat. Sprinkle with paprika.

Microwave 2 minutes on high. Rotate dish one-half turn. Microwave 2 additional minutes on high.

Chef Marc's Boiled Blue Crab

24 live Florida Blue Crabs, 6 quarts boiling water, 1/3 cup salt.

Place live crabs in boiling, salted water. Cover and return to the boiling point. Reduce heat, simmer for 12-15 minutes. Drain. Rinse in cold water. Serve hot or cold. Crabs may be boiled in seasoned water by using a commercially packaged blend of spices designed for boiling crab. Crabs may be cleaned prior to cooking; cook only the claws and inner skeleton, or pod, which contain the white body meat. Cooking time should be reduced 5-7 minutes. Crabs may be steamed by placing them in a steamer over boiling water. Sprinkle with Tabasco and vinegar, cover the pot, and steam about 10 minutes.

Serves 6

Chef Marc's Pan Seared Florida Grouper with Smoked Gouda Grits and Tomato-Bacon Gravy


  • 4 (5-7 ounce) portions Florida grouper

  • 2 ½ cups vegetable stock

  • 1 cup milk        

  • 1 cup grits, coarse ground

  • 1 tablespoon butter

  • 1/2 cup smoked Gouda cheese, cubed

  • 1 teaspoon olive oil

  • 1/4 cup fresh parsley, chopped fine

  • 1 cup thick-cut bacon, chopped small

  • 2 large Florida tomatoes, diced small

  • 1 tablespoon fresh garlic, chopped fine

  • 3/4 cup heavy whipping cream

  • 1/2 lemon, juiced

  • 4 scallions, sliced thin for garnish

  • Sea salt and fresh ground pepper to taste


Directions: Gouda Grits

  1. In a medium-sized sauce pot, add 2 cups vegetable stock and 1 cup of milk.

  2. Bring ingredients to a simmer over medium heat.

  3. Add grits and butter and let cook according to the directions on the package of grits.

  4. When the grits are cooked, add the smoked Gouda cheese and stir to combine.

  5. Taste grits and adjust seasoning with salt and pepper.

  6. If the grits seem too thick, add a small amount of vegetable stock or milk until the desired consistency is reached.

  7. Turn the temperature to low until the dish is ready to be plated.

Directions: Florida Grouper
  1. Preheat a large sauté pan over medium-high heat.

  2. Add 1 teaspoon of olive oil to the preheated pan.

  3. Lightly season the grouper fillets with salt, pepper and fresh parsley.

  4. Carefully place the seasoned fillets top side down in the sauté pan.

  5. Cook each fillet for around 3 minutes on each side or until golden brown and completely cooked throughout the thickest part of the fillet. 

  6. Remove the cooked fillets from the pan and add the chopped bacon.

  7. Cook the bacon until crispy, and add the tomatoes and garlic.

  8. Cook the tomato mixture until the tomatoes start to wilt and release their juices.

  9. Add the heavy cream, lemon juice and 1/2 cup vegetable stock.

  10. Quickly bring ingredients to a boil and reduce heat.

  11. Taste tomato gravy and adjust seasoning with salt and pepper.

  12. Serve the grouper over a bed of grits and top with the tomato gravy.

  13. Garnish with the thin sliced scallions.

Chef Marc's Shrimp and Clams over Rice


  • 1 pound large Florida shrimp, peeled and deveined

  • 20 Florida middleneck clams, cleaned

  • 1 pound smoked sausage, sliced

  • 2 Florida tomatoes, diced small

  • 2 Florida bell peppers, seeded and chopped (your favorite color)

  • 1 medium onion, chopped

  • 1 tablespoon olive oil

  • ¼ stick butter

  • 4 cloves garlic, chopped fine

  • 1 tablespoon seasoning blend (blackened, seafood or your favorite)

  • ¼ cup fresh parsley, chopped

  • 1 package yellow or Spanish rice

  • sea salt and fresh ground pepper, to taste



  1. Prepare rice mix as directed on package.

  2. Preheat a large sauté pan over medium-high heat and add the olive oil.

  3. Add onion, peppers, garlic and sausage.

  4. Cook ingredients until slightly caramelized, about 4 minutes.

  5. Add shrimp, clams and seasoning blend.

  6. Stir ingredients and cover.

  7. Cook ingredients until shrimp are almost cooked throughout and clams have started to open, about 4 minutes.

  8. Add diced tomatoes and butter.

  9. Stir ingredients to combine.

  10. Taste and adjust seasoning with salt and pepper. Serve over cooked rice.

  11. Garnish with chopped parsley. 

Chef Marc's Stone Crab Claws Fra Diavolo


  • 2 1/2 Florida Stone Crab Claws

  • 1/4 cup olive oil

  • 1 teaspoon salt 1 teaspoon fresh minced garlic

  • 1/4 cup Homemade Marinara Sauce

  • A pinch or more of crushed red pepper and or cayenne pepper



Crack claws and remove outer shell, leaving meat attached to one side of the claw. On medium-high heat, in a large skillet combine oil, salt, pepper and stone crab claws. Cook 3- 4 minutes or until claws are heated through, stirring frequently. Add Homemade Marinara sauce. Raise the temperature to high and cook 1 minute longer, stirring constantly. Drain. Serve hot or cold as an appetizer or entrée. Makes 6 Servings.

Fresh Seafood Direct from the Sea,  Sarasota, Florida

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