The Best Holiday Eats at Coconut Point
You’ve shopped, wrapped, and decked the halls; now it’s time to plan the menu. This holiday season, we’re taking inspiration from a few of the fantastic eateries at Coconut Point and recently caught up with the teams at Joe’s Fresh Catch and South Fork Grille to hear what they have in store. From delicious Surf and Turf to mouthwatering chowder, they’ve got some very delicious things planned. Read on and be sure to scroll down for a few recipes you can try out at home.
Joe’s Fresh Catch
You’ve been operating a fresh seafood market in addition to your dine-in options — which catches are poised to be the most popular this holiday season?
We’re taking special orders for Christmas and New Year’s Eve for delicious fresh catches including live lobsters, shellfish, and fresh fish. If you stop by, you’ll be able to see each day’s latest offerings — this includes some of our favorites like grouper, triple tail and hogfish snapper, pompano, and red snapper. We also carry many Northern favorites like haddock, cod, flounder, scallops, halibut, and lobster.
How do you recommend our readers incorporate seafood into their traditional holiday meal?
For the holidays, we recommend King Crab Legs and Lobster Tails to really wow your guests. Our local Gulf Pink Shrimp is one of our most popular starters and we also use these shrimp as an ingredient in our paella. If you’re looking to do the same at home, ours are de-headed and de-veined to make preparation nice and easy. Shrimp with cocktail sauce are a must for happy hour and oysters are perfect for those with an adventuresome spirit.
What are you most excited about this holiday season?
Our new Stone Crab alternative, Jonah Crab — we’re bringing in some sure-to-be delicious claws from our fishing family and friends in Maine. Stop by and pick them up for your next gathering — you won’t sacrifice on flavor or funds.
Mom’s Baked Stuffed Haddock
1 pound haddock
1/2 cup grated cheddar cheese
1/4 cup bread crumbs
1/4 cup sliced onions
Chopped parsley, to taste
Salt and pepper, to taste
Granulated garlic, to taste
Paprika, to taste
1. Lay your fish in a glass baking dish and season with salt, pepper, and a little granulated garlic.
2. In a separate bowl, mix breadcrumbs, cheddar cheese, parsley, and onions. Place this mixture on the fish and top with milk. Sprinkle with paprika.
3. Bake at 375° for 20 minutes then serve with rice and veggies or salad.
South Fork Grille
For those unfamiliar, tell us about South Fork Grille— why is your restaurant so unique and what can we expect when visiting?
South Fork Grille is a family-owned restaurant with a 14-year history of locals serving locals. Coming from the South Fork of Long Island, we brought with us special homemade recipes for our Mussels, Montauk Lobster Roll, and signature Long Island Iced Tea Cocktail. You can expect locally sourced food, a congenial atmosphere, and dedicated management focused on good, personal service.
What do you recommend a first-timer order?
Local favorites for lunch include the Montauk Lobster Roll, Pineapple Boat, and our Chef’s Quiche of the Day. Our most popular dinner choices are the Pan Roasted Salmon and Braised Short Ribs. Our dishes are always fresh, with an emphasis on using local ingredients.
What do you have in store for the holiday season?
We’re excited to kick off the holiday season with Daily Chef Specials featuring favorites like Herb Crusted Lamb Chops, Prime Rib, Surf and Turf, and delicious holiday desserts. We will be serving specials for both Christmas Eve and New Year’s Eve that the entire family can enjoy! We have gluten free and vegetarian options available as well as accommodations for dietary restrictions.
What’s your holiday entertaining ethos?
We believe that it is customary to spend holidays with family. While we are in the service industry and love serving our guests, we feel it is most important to close on major holidays so that our staff can also celebrate with their loved ones.
Any favorite holiday traditions you can share?
Coming from an Italian background, food is a tradition in our family! Most of our recipes were handed down from many generations ago. Some of our favorites include fish dishes on Christmas Eve as well as lamb on Christmas Day. We also start baking homemade cookies on Thanksgiving evening, continuing into the Holiday Season!
South Fork Grille Herb Crusted Lamb Chops
1½ pound small new or Yukon Gold potatoes
2 racks of lamb (about 2 lb. total)
Freshly ground black pepper
4 tablespoons olive oil, divided
2 garlic cloves, chopped
½ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh dill
1 tablespoon Dijon mustard
2 teaspoons cumin seeds, crushed
6 cups watercress leaves with tender stems
2 teaspoons Sherry vinegar
1. Place potatoes in a large saucepan and cover with 1” cold water; season with salt. Bring to a boil, reduce heat, and simmer until tender, 10–15 minutes. Drain.
2. Meanwhile, preheat oven to 400°. Season lamb with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook lamb, turning occasionally, until golden brown all over, 6–8 minutes; transfer to a foil-lined baking sheet, placing fat side up.
3. Mix garlic, parsley, dill, mustard, cumin, and 1 Tbsp. oil in a small bowl; season with salt and pepper.
4. Spread herb mixture over lamb and roast until an instant-read thermometer inserted into thickest part of meat registers 130° for medium-rare, 18–22 minutes. Transfer to a cutting board and let lamb rest 5 minutes before cutting into double chops.
5. While lamb is resting, heat remaining 1 tablespoon oil in a medium skillet over medium heat. Add potatoes and watercress and cook, tossing, until watercress is just wilted, about 1 minute. Mix in vinegar and season with salt and pepper. Serve lamb with watercress and potatoes.