Enjoy Fine Food on the Waterfront at Sebastian Saltwater

A small fishing boat pulls up to a Sebastian dock, and from a nearby waterfront restaurant, a chef rushes out to examine the day’s catch. He selects a large grouper and then, right there on the dock, he takes out a knife and begins turning it into filets for his kitchen.

The chef is C.J. Howard of Sebastian Saltwater, and the scene is a familiar one. “We have a deal with a local fisherman where he brings in whole fish and we break them down right on the dock.” Although it takes time and effort, it is actually one of his favorite parts of the job. And it ensures that the restaurant’s seafood is as fresh as it gets.

Howard first became interested in cooking because it was a way to help his family when he was growing up. He was born in Palm Bay and raised in Melbourne, and at times his mother would work 12 hours a day. Howard would cook for his younger brothers and sisters, and he found it rewarding to see them enjoying the dinners he made. Even today, he says, “Nobody goes hungry when I’m around.”

Years later, he gained professional training and experience working at restaurants in Virginia Beach. One of his mentors was a French chef who taught him the art of making classic sauces from scratch. More broadly, this gave him insight into “how flavors combine with other flavors.” Another mentor was a Russian chef who had spent years in Italy. Along with their international flair, both of these experienced chefs were notable for their attention to detail. That key culinary principle continues to serve Howard well.

Along with the fresh seafood that befits the restaurant’s waterfront location, Howard also enjoys working with beef, preparing New York strip steaks and prime rib. For the prime rib, he explains, “I combine herbs and spices for my own seasonings. And every time I pull the prime rib out of the oven, heads pop up” because of the aroma. “It’s a real head-turner.” Another specialty is the smoked fish dip made with fish that is smoked in-house.

A purposely surprising selection is the mushroom risotto. “I brought mushroom risotto here,” introducing it, he says with a smile, when he found it was not available at nearby restaurants. Howard makes great use of his waterfront location—while also bringing something new to it.   

Appetizer: Coconut Shrimp

The recipe focuses on the breading method; once breaded, the shrimp can be cooked according to your own favorite recipe and method.

Serves 6

• 2 lbs. shrimp, shelled, deveined, and butterflied
• 2 cups coconut milk
• 4 oz. + 8 oz. flour, separated
• 1 egg
• 8 cups panko breadcrumbs, toasted
• 2 oz. coconut flakes, shredded

Place coconut milk, 4 oz. of flour, and egg into

a pan and whisk together. Set aside.

In a food processor, blend the panko breadcrumbs with the coconut flakes until finely processed.

Place 8 oz. of flour in a pan. Toss the butterflied shrimp in the flour until fully coated. Dip coated shrimp in the coconut-panko mix. Fully coat, place on parchment paper on a pan. Cook according to your own favorite method.

Entrée: Mushroom Risotto

Not only is this a rich and flavorful selection, it is the dish that Howard has introduced to the Sebastian waterfront!

Serves 8

• 4 cups uncooked risotto
• 2 cups baby button mushrooms, chopped
• 2 cups white onion, diced
• 1/8 stick butter
• 1 cup garlic cloves, minced
• 1 cup white wine
• 7 cups + 3 cups chicken stock, separated
• 4 tbsp. olive oil, divided in 2
• Pinch of salt

Pour 2 tbsp. olive oil into a low, round pot and heat slowly. Add the onions and allow them to sweat. Once the onions begin to become translucent, add the butter, garlic, and white wine. Allow the alcohol to cook off, being careful not to burn the garlic or onions.

Add the uncooked risotto and lightly brown it, stirring constantly; browning the risotto should not take more than 1 1/2 minutes. Then add the 7 cups chicken stock. Cook on medium heat, stirring every few minutes to make sure nothing burns. Once the stock has reached slightly below the level of the risotto, add the remaining 3 cups chicken stock. Continue cooking until the stock reaches below the risotto again. Remove from heat.

In a separate sauté pan with the other 2 tbsp. olive oil, cook the chopped mushrooms with a pinch of salt. Don’t be afraid to slightly undercook the mushrooms; incorporating them with the residual heat from the risotto when they are al dente helps leave texture and moisture in every sliced mushroom. Mix with the risotto and serve.

Dessert: Coconut Crème Brûlée

Howard was mentored by a French chef and now runs a Sebastian waterfront restaurant. What could be more appropriate than a classic French dessert with a tropical flair?

Serves 9

• 2 cups egg yolks
• 2 cups white sugar
• 8 cups heavy cream
• 6 oz. coconut milk
• 1 oz. coconut extract

In a mixing bowl, blend the egg yolks and sugar by whisking thoroughly. In a stovetop pan, mix the cream, coconut milk, and coconut extract and bring to a low simmer. Turn off the heat and slowly add the egg yolk–sugar combination, whisking together until blended.

Place crème brûlée ramekins in a baking dish. Using a ladle, evenly pour the mixture from the pan amongst all the ramekins. Carefully add water to the pan until the water level rises to 1/3 of the way up the ramekins. Bake at 325 degrees Fahrenheit for 35 minutes. Remove from the oven and allow to set at room temperature for 20 minutes before being refrigerated and cooled.