Fisher’s Restaurant has been open less than a year, but it has already established itself as a top spot for dining in Orange Beach. “We’re operating like a seasoned restaurant, which is a testament to the team we’ve been able to attract, ” says owner Johnny Fisher. And that team includes executive chef Bill Briand, who trained under Emeril Lagasse. Briand sources ingredients from the best farmers and fishermen in the area. And guests can enjoy his creations two ways—upstairs for an evening of fine dining or dockside for a decidely casual experience. With good company, good music, and good food, there’s more than one reason to include Fisher’s in your vacation plans. For reservations or more information, call 251-981-7305 or visit FishersOBM.com.
“We’re known for our raw oysters. We’re the first to offer multi-varietal oysters from Gulf Coast estuaries. They’re delicious served with fresh horseradish and mignonettes.” — Johnny Fisher
Restaurant photo by Beach Chic Photography, Portrait photo by Courtland Richards
I love using fresh Gulf Coast oysters. Medium to large ones work best. This recipe also works well on an open grill.
2 dozen freshly shucked oysters, on the half shell
1 ½ cups leeks, white portion only, chopped
1 ½ cups garlic cloves, peeled
1 ½ cup blended olive oil
2 pounds softened butter
4 tablespoons fresh lemon juice
4 tablespoons kosher salt
4 tablespoons black pepper
1 teaspoon chopped parsley
2 lemon wedges
1. Preheat oven to 450 degrees. To prepare garlic confit, in medium saucepan, simmer peeled garlic in olive oil over low heat for approximately 15 minutes or until soft. Strain garlic. Set aside oil.
2. Using same saucepan, prepare leek confit by simmering chopped leeks with reserved garlic oil from step 1 for approximately 20 minutes or until soft.
3. Puree garlic and leeks until smooth. In a mixing bowl, combine blended garlic and leeks with butter, salt, pepper, and lemon juice.
4. Arrange oysters on the half shell on a baking dish, finish with garlic butter mixture. Roast at 450 degrees until oysters start to curl, 4 -6 minutes.
5. Finish with chopped parsley and fresh squeezed lemon.