The Tides Market · Safety Harbor
Cook it at home
You bought it from our case. Here's Jon showing you exactly how we cook it, and the recipes to go with it.
Everything down this page is something Jon makes in our kitchen. Same fish, same cuts, same sauces. Nothing's been dressed up for the camera.
Start with whatever you just picked up, and grab one of the sauces while you're at it. That's usually the part people come back for.
Fish
Blackened grouper sandwich
Southern Cajun remoulade on every bite. Some folks say it's the best grouper sandwich they've ever had and Jon's not gonna argue with em.
Watch Jon make it →Why our grouper isn't a perfect rectangle
It's wild caught, the last hunted protein on your plate, so every fish comes out of the water different and we cut every fillet by hand. No two are the same, and that's the point.
Watch →Sautéed trout, green beans and crispy potatoes
Our trout comes from Riverence and is green rated through Seafood Watch.
Watch →Tuna fish bowl
Fresh tuna from the case over sushi rice. Jon builds his with greens, carrots, edamame, radish, cucumber, ponzu and spicy mayo. Ours change with whatever's fresh.
Watch →Shellfish
Crab cake benedict
Our crab cakes, poached eggs, MK's buttermilk biscuits and lemon Creole hollandaise. The same crab cakes we put on your plate at brunch.
Watch Jon make it →Peel n eat shrimp
Half a pound of local pink shrimp, steamed with creole seasoning, finished with lemon and cocktail sauce. That's it. So simple but so good.
Watch →Grilled shrimp house salad
Simple, but delicious. Made with Gulf brown shrimp and your pick of house-made dressing.
Watch →Oysters
The oyster rule everyone gets wrong
Debunking the myths about when you can and can't eat them, and what actually matters when you're buying.
Watch →From the meat case
The cheeseburger
Creekstone natural beef ground here from whole chuck rolls, brioche, Tillamook cheddar. Medium rare, because you paid for good meat, don't cook it to death. Grab the ground beef from the case and do it at home.
Watch →Sauces worth making
Cocktail sauce
Jon walks you through the whole thing.
Watch →The recipe, scaled for home
Ingredients
- 1 pint ketchup, Heinz preferred
- ¾ cup prepared horseradish
- 1 lemon, zest and juice
- 3 tbsp Colonel Pabst Worcestershire
Our famous remoulade
A few people along the way weren't too happy about it. The Danes especially. Brands matter here: Duke's Mayo, Crystal Hot Sauce, Colonel Pabst Worcestershire, Zatarain's Creole Mustard. We stock all of them.
Watch →Mignonette, for your oysters
The little sauce that makes your oysters taste better. Shallots, vinegar and a little cracked pepper, and how to spoon it on so you actually taste it.
Watch →Garlic chili brown butter
The same sauce we pour over our simple market fish, so you can put it on just about anything.
Watch →Jon's creole seasoning
Taught to Jon by Miss Ann back when he was a young cook in New Orleans. This is the taste of the Tides.
Watch →The recipe
Ingredients
- Kosher salt, about a quart
- Black pepper, about a pint, ground fresh
- Granulated garlic, about a pint
- Smoked paprika, has to be smoked, not regular
- Oregano, basil and thyme, about a cup, equal parts
- Cayenne and white pepper, to your own heat
- A little onion powder
Come see us. Open seven days, happy hour 4 to 7 every day. The market's got the fish, the meat, the sauces and most of what's in these recipes. All y'all are welcome, but you gotta act right.