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A well–seasoned cast–iron griddle is essential for broiling fish (don’t use that wavy broiler pan that came with your oven for broiling fish: it’s designed for meat). Preheated well under the broiler, the griddle sears the bottom of the fish while the broiler cooks from the top down. And since it has a flat surface, it’s easy to remove the fish when it’s cooked. Some griddles are double-sided. The flip side, with ridges, is what you want for stovetop grilling.
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Celebrate Valentine's Day in Vegas in 2013!
February 8, 2013
This Valentine’s Day, treat your special someone to delectable sustainable seafood at Rick Moonen’s ...
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Where to Eat in Las Vegas on Valentine's Day
February 8, 2013
You and your guest can celebrate sustainably at chef Rick Moonen's RM Seafood. The specials for the...
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Rick Moonen’s Rm Seafood At Mandalay Bay Introduces Nathan Greene As Lead Barman
January 17, 2013
Rick Moonen’s rm seafood at Mandalay Bay Resort & Casino is pleased to introduce its newest lead bar...
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T+L's Definitive Guide to Las Vegas
January 15, 2013
Rick Moonen
Chef and owner of RM Seafood at Mandalay Place
Where I go for…
...
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Anyone for char?
January 2, 2013
Chef Rick Moonen thinks menuing nontraditional species like barramundi and cobia will start to gain ...
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Catfish Sloppy Joe Featured in Las Vegas Weekly
July 19, 2012
THE STORY: It was on Oprah. It was in Esquire. Whether or not this is our city’s most famous sandwic...
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Rick Moonen On Dan Rather Reports
July 10, 2012
Check out Dan Rather Reports tonight to see rm seafood’s Rick Moonen. The show will focus on Bristol...
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Rick Moonen Live on Dan Rather Reports
July 10, 2012
RM Seafood's Rick Moonen makes a like appearance on HDNet's Dan Rather Reports tonight. A viewing pa...
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OYSTER STEW
8 tbsp (1 stick) unsalted butter
4 C whole milk
1 C heavy cream
Coarse salt and freshly ground white pepper
Tabasco sauce
1 pint shucked oysters, with their liquor
Oyster crackers
Melt the butter in a wide saucepan over medium heat. Add the milk and cream and bring to a simmer. Season well with salt, white pepper and Tabasco (remember, you’re putting in the Tabasco so you can taste it, so don’t be shy), then add the oysters and their liquor. Cook just until the edges of the oysters curl; they’ll look like ruffled petticoats.
Serve hot, with plenty of oyster crackers.
There is something completely satisfying about this simple lunchtime soup. Shucked oysters make preparing it a snap!
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