ST. PETE BEACH, Fla. - Thanks to our viewers that rave about this exquisite culinary destination across Tampa Bay from Anna Maria Island, Maritana Grille offers local fresh seafood, fresh venison, lamb and grilled steaks in a comfortable setting of large wood shutters, soft tones and an award winning culinary team.
Spicy coconut bisque crab cakes with corn fondue, pork belly with market jam, sea bass with white bean cassolet and venison sausage.
Think a day on the beach, watching sunset with a cocktail outside and then a dinner at what they call the Pink Palace.
The Maritana Grille is located inside the Loews Don CeSar at 3400 Gulf Boulevard in St. Pete Beach.
Pan Seared Snapper
- Heirloom tomatoes, 2 pints, peeled
- Shallots, 1, sliced
- Mint, 6, leaves whole
- Apple juice, 1 apple, real juice
- EVOO, 1.4 cup
- Chard vin, 2 oz
- Tarragon, 1 bunch, chiff
Put in food saver bag and seal as high as possible
Remove from bag and pick out mint
Add diced shallots and tarragon
- Red onion, ½, brunoise
- Red pepper, ½, brunoise
- Chives, 1 bunch, brunoise
- Chard vin, 2oz
- Pure olive oil, tt
- 1 pint red quinoa, cooked
Add all and season with salt
Quinoa: Cook quinoa in salted water with 2:1 ratio (two times water to quinoa)
For the fish:
First Pre heat oven to 350 degrees. Season the snapper with salt both sides. In a sauté pan on high heat add a 1 oz pure olive oil and the snapper cook until the edges are golden brown and turn heat down to medium, after two minutes place the statue pan with snapper in the oven without flipping it over. Cook in oven until snapper is cooked through. Add remaining butter and flip fish over basting the golden brown crust with the melted butter from pan. Serve.