It is with great pleasure that I welcome you to Randy’s Fishmarket Restaurant Cookbook. I believe that at our establishment, we set the standard for fresh seafood in Southwest Florida. This book is intended to share some of my favorite receipes and some very useful tipsSuccessful cooking doesn’t rely on complicated recipes and exotic ingredients. Simplicity is best. All you need is patience, an unhurried approach, and most important of all . . . fresh ingredients. Use fresh herbs whenever possible. They taste great and they add color to your dishes. When a recipe calls for lemon juice, squeeze one! Don’t pour it from a bottle! And always remember that there’s a big difference between shopping for beef and for seafood . . . an aged steak is great, aged seafood isn’t! Fish should smell like the ocean … if it smells like fish, it’s too late!!! Think FRESH!Same yhing goes for everything else we use in the restaurant. For example, our salad greens are organic. Most of our vegetables and produce are purchased from local growers whenever possible, taking advantage of what’s in season locally.As famed New York critic Harriet van Horne once said, “Cooking is like love, it should be entered into with abandon or not at all!” This is my approach, and it should be yours.
