Pairing the freshest seafood with a thriving, local agricultural community gives Virginia Beach a uniquely delicious culinary experience you can’t find anywhere else. Locals and visitors alike can taste the culture and spirit of the beach life within every unforgettable bite they take. So grab a fork, loosen your belt and prepare to embark on an unforgettable foodie adventure, Virginia Beach style.
Local knowledge is always the best recipe for success. We’ve scoured our beloved shores and peaked into the recipe books of some of our best restaurants to give you some sumptuous recipes, straight from the Chef’s pantry. Follow these instructions or use them as inspiration for your own, personal creation. Either way you choose to go, the beach life is sure to be an instant favorite.
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Chef Carey McPhee |
A Waterman's Surfside Grille and local favorite, this dish
combines two of Virginia Beach's favorite things, Rockfish and
eating. Easy to prepare and even more fun to catch, it's no wonder
Virginia Beach is known as the Striped Bass Capital of the
Heat Olive Oil in a large pan. Dredge a fresh piece of Rockfish
in flour and egg. Drop fish into the heated pan, but be mindful of
the splatter. Add salt and pepper to taste. Sautee for a couple of
minutes, then flip the fish to cook it evenly. Carefully drain
excess oil. Away from flames, add wine and allow it to cook out.
Add seafood stock, fresh lemon and parsley. Add a couple of cubes
of butter rolled in flour to tighten the sauce. Add mussels. Finish
cooking in the oven 5 to 6 minutes. Remove from oven. Plate and
Chef Gregory Hopkins | Croc's 19th Street Bistro
This is the dish responsible for putting Croc's on the culinary
map. A terrific blend of local faire and Mediterranean flare, it's
sure to keep you and you're lucky dinner guests satisfied.
Chop shallots and garlic while the pan heats. Add olive oil,
shallots and garlic. Sautee for 2 minutes. Chop basil and add it to
the pan. Add tomatoes and capers. Sautee for 2 additional minutes.
Add artichoke hearts. Sautee for three more minutes. Deglaze pan
with shot of vodka and wine. Watch out for flame-ups. Add shrimp.
Add spinach and seasoning. Let spinach steam for about a minute,
and then mix together. Add butter and pasta. Enjoy.
Chef Eric Aymer |
The appetizer heard around the world. Local, sustainable oysters
are the stars in this one. Quick, easy, and absurdly delicious.
Shuck oysters and dredge in flour. Pan fry in heated oil. When
golden brown, remove oysters from pan and pour out excess oil. Add
butter to pan and allow to brown. Deglaze with wine and lemon
juice. Season and reduce by half. Garnish with favorite garnish…at
Mah's we use field greens dressed in lemon basil vinaigrette. Place
oysters back in the shell and pour sauce over them.
Chef Richard Robinson |
The secret is in the sauce. A local's favorite for years, Chef
Richardson's simple, yet delicious recipe is sure to enhance any
fresh seafood you throw at it, especially yellowfin.sustainable
oysters are the stars in this one. Quick, easy, and absurdly
Add chopped tomatoes, onions, basil, olive oil, balsamic
vinegar, salt and pepper to a large bowl and mix to make the
Princess Anne sauce. Season tuna with spices and butter, grill to
What's for dessert? How about a whole lot of awesomeness?
There's no better way to top off an amazing, homemade meal than
with an incredible dessert. This quick recipe from Coastal Grill
will satisfy even the pickiest of foodies.
Gently mix all ingredients together, then pour mixture into
shallow crème brulee dishes until each is filled with about ¾
inches of mixture. Place in a warm water bath and place in the
oven. Cover and cook for 40 - 45 minutes at 350°F (It is better to
undercook the Crème Brulee rather than overcook). Remove from the
oven and allow to cool for 10 minutes at room temperature, then
transfer them to the refrigerator.
To glaze, sprinkle with a thin layer of table sugar and place
under the broiler until golden brown (watch them closely for
several minutes, don't use too much sugar as it is easier to
achieve a golden brown glaze without burning).
Lynnhaven Fish House
You can't get enough Rockfish, neither can we. A dash of spices
here, a little white wine there, and presto! You've got Baked
Rockfish Florentine. Be sure to use fresh, local ingredients
readily available at you neighborhood farmer's market. You can
definitely taste the beach life in every bite!
Grease a shallow baking pan with butter. Place fish in pan and
sprinkle seasoning salt and paprika over the filets. Drizzle filets
with butter, lemon juice and white wine. Place in oven at 375
degrees F for 20 minutes.
Place olive oil in a large skillet over medium heat. Saute
onions followed by garlic and fresh spinach. Add in smoked oysters,
salt and pepper. Remove from heat and spread over Rockfish filets.
Sprinkle with crumbled feta cheese and serve hot.
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