Recipes
Baked
Dolphin Suprise
Mahi Mahi fillets, Dijon mustard, mayonnaise, white wine
Mix equal parts mustard, mayo and wine (enough to cover all the fish you will be cooking)
Place the fish in a baking pan, cover the fillets with the Dijon mixture and then bake until the fish flakes.
The Dijon mixture comes out like a cheese sauce. It is very very good.
Golden Fried Oysters
1 pint fresh oysters
2 eggs beaten
2 tablespoons milk
1 teaspoon seasoned salt
1/8 teaspoon pepper
1 cup fine cracker crumbs
Drain oysters, combine eggs, milk, and seasoning. Dip oysters in egg mixture and roll them in cracker crumbs. Repeat
process to form double breading.
Deep fat fried: Fry in oil, hot but not smoking (375) degrees until golden brown. Total
frying time 2-3 minutes.
Pan fried: Fry in 1/4 inch oil, hot but not smoking, until bottom side golden brown, turn and fry other side until
golden brown. Makes 4 servings.
Beer Batter Fish
l cup flour, l cup beer, l/2 teaspoon baking powder, 1/4 teaspoon salt
*Cut Filets into pieces about 2 inches. **Dip in batter. ***Deep fry till golden brown--about 6 minutes.
Best Bluefish In Town
* 2 Bluefish filets -- "White meat only"
* In foil, butter them with lemon a lot of salt and seasoning salt. Barbecue about 3 minutes and then douse with
plenty of lemon!
* Fold the foil into the shape of a tray that's the trick.
Blackened Fish
This recipe works well with a number of fish. My favorites are with grouper
or tuna steaks on the grill, but is can certainly be used with catfish, bluefish, rockfish, etc., panfried with
a little bit of margarine.
Combine the following on a plate:
1/2 tbsp Paprika, 1/4 tbsp Cayenne Pepper, 1/4 tbsp Thyme, 1/4 tbsp Garlic, 1/4 tbsp Black Pepper
You can play with the ingredients a great deal depending on your mood, adding white pepper or onion flakes even.
Lay the fish on the mixture on the plate and flip to coat both sides. If the fish is dry, either rinse with a little
water or spray a bit of non-stick spray. Then rub the mixture into both sides of the fish.
Now you can either throw the fish on the grill or in a pan and cook roughly 5 to 10 minutes per side (depends on
thickness of the fish). Fish should be firm, but not hard when done. The grill is great because it helps sear in
the juices leaving a really tender fish when done.
Bon Appetite
Batter Fried Shark
2 pounds shark filets or other fish, 1 teaspoon baking powder
1 cup flour, 1 tablespoon white vinegar
1 1/2 teaspoons salt, Oil for frying
Cut filets into 1 inch chunks Combine flour, salt and baking powder. Slowly add 1 cup
water and vinegar. Mix well. Dip fish cubes into batter and drop into hot oil, 365 degrees. Cook 3 to 4 minutes
or until golden brown. Drain on absorbent paper. Makes
6 servings.
Easy Good Tasting Fish
Not tuna or salmon
2 Eggs, 1/2 teasp. salt, 3/4 cup milk, Dash of Caviners (buy at any grocery)
Mix all together
Dip filets in batter and roll in Kentucky Fried Chicken Flour
Deep fry until done
Wonderful and easy!
Bluefish Dijon
Bluefish can be delicious! Even filets from larger fish, which are often strong flavored,
are very tasty using this recipe. Children who normally will not eat fish will often gobble-up this dish
2 lbs boneless bluefish filets, 1\4 cup light mayonnaise, 3 tablespoons Dijon mustard, 1/2 cup Italian or other
herb flavored bread crumbs, 1/2 cup diced tomatoes
Preheat your oven to 350 degrees. Wash the bluefish filets with cold water and pat dry with paper towel. Lightly
coat a 2" deep baking dish with no-stick vegetable spray and lay the filets in the dish. Combine the mayonnaise
and mustard and then coat the bluefish filets with the mixture. Sprinkle 3/4ers of the bread crumbs over the bluefish,
distribute the diced tomato over the filets and then sprinkle the remaining bread crumbs over the top of the tomatoes.
Bake the fish at 350 until flaky (this is one fish you don't need to worry about drying out) about 30 minutes.
Serve piping hot with a bitter greens salad, sourdough rolls and lemon splashed green beans. Yum!
Shrimp Puppies
2 cups cooked and shredded shrimp, 1/4 cup chopped green onions and tops
2 pkgs (6oz each) jalapeno corn-bread mix, 1 finely chopped jalapeno pepper,
oil for frying
1 can (1 pound 1 ounce) cream
style corn
Shred cooked shrimp in a food processor or chop finely with a knife. In a large mixing
bowl, combine all ingredients. Heat oil to 365 degrees. Drop mixture by heaping
teaspoonfuls into hot oil. Deep fry until golden brown. Remove from oil and drain
on absorbent paper. Makes 5 dozen puppies. Hot Dog!!!!
Calamari rings (squid)
3 pounds squid, cleaned and cut into rings, 1/4 teaspoon each salt & pepper
2 cups flour, Peanut oil for frying.
Dry the squid with absorbent towel. Combine flour, salt and pepper. Coat squid with flour mixture. Heat peanut
oil to 365 degrees. Deep fry a few rings at a time until
golden brown, about 3 minutes. Do not overcook. Drain on absorbent towels. Serve
hot with horseradish, sweet or sour sauce or a teriyaki sauce. Makes 4 servings.
Farmers Seafood Boil
2 pounds shell-on, headless shrimp, 3 russet potatoes, unpared, cut into chunks
2 pkgs (3 ozs each) crab and shrimp boil
1/4 cup salt, 4 onions, quartered
3 ears corn, cut in thirds, 1 link pork or Italian sausage, cut into
1 1/2 inch pieces
Bring a gallon of water with the crab boil and salt to a boil. Add corn and boil for 5
minutes. Add potatoes and boil for 10 minutes. Add onions and sausage and boil
for 5 minutes. Add shrimp. After 5 minutes, drain and serve with crusty bread and
a cold beverage. Makes 6 servings.
Fried Fish
For any fish fillets!
Dry fish on paper towels. Dip fillets in egg/milk mixture. Coat fillets with dry mixture of 1/2 corn meal and 1/2
flour seasoned with rosemary, salt & pepper to taste. (The rosemary may be substituted with oregano or other
spice if you wish).
Deep fry (use canola or other poly-unsaturated oil for you healthy heart watchers) to a golden brown, about 2 or
3 minutes for fillets about 1 inch thick.
Enjoy!
Garlic
Fried Mahi Mahi
1. Chop up fresh garlic into small pieces. amount depends on the amount of
fish you will be cooking. At least 1/2 cup!
2. Brown garlic over medium heat using "UNSALTED" butter , which will not burn
3. When the garlic is browned and crunchy fry the fish over the garlic then turn. The garlic will stick to the
fish.
The result is a fine garlic flavor . This is always a favorite on the shores of the SEA OF CORTEZ. You can substitute
other white fish - sea bass , grouper etc.
Grilled Mahi Mahi
(or any other large fish)
Fillet fish, leave skin on.
Season fish with salt and pepper, cover fish with a quarter inch layer of regular mayo, and sprinkle cayenne pepper
on top (or paprika).
Place prepared fillet on hot grill, reduce heat and cover grill, when fish is cooked through, remove flesh from
skin with large spatula, remove skin from hot grill & discard.
Tips: You can place your favorite woods chips to add smoke flavor, I prefer any fruit hard wood, cherry, apple,
pear. Be sure you moisten dry wood with water or beer. Your favorite large fish works well this way, blues, halibut,
striper, grouper.
Grilled fish with Orange Basil Butter
Here is the best recipe for fish EVER. I use it for sword fish, mahi mahi
and just about any other saltwater fish. It's called Grilled Fish with Orange Basil butter. Very easy.
1. Melt a stick of butter in a small pan
2. Add the juice and pulp from 1/2 of an orange and a little of the rind too.
3. Add massive amounts of sweet basil. perhaps 2 or 3 tablespoons.
4. Cook this on low heat until all butter has melted.
5. Baste fish steaks on the grill with the orange basil butter.
6. When fish is cooked, pour left over butter over it on the plate.
7. Yum, yum, enjoy.
Kingfish Ala
Verne
This unique recipe for King Mackerel was passed along to me by my good friend
Vern Townsend, of Rockport Texas. He is one heluva Dorado guide too :-)
Marinate kingfish (cut into 1 to 2 inch squares) in a ziplock bag with a liberal amount of French's (or whatever
brand you like most) yellow mustard. Remove after 2 to 12 hours ...(don't worry, it doesn't REALLY matter how long).
Roll in cornmeal or Progresso Italian style breadcrumbs. Submerge for several minutes in a deepfryer of your choice
(all I have is a Fry Daddy, and it works great) and ENJOY!!!!
You'll find this recipe gives the fish a slightly oriental flavor, but it will NOT have a strong mustard flavor.
You'll be surprised!! :)
Lemon Pepper Fish
This recipe works good for calico bass, rock cod, and just about anything except for
salmon and tuna.
Ingredients:
* Lemon pepper * Salt * Pepper * Peanut oil
That's all you need!
Directions:
Just sprinkle all the ingredients on the fillet but be sure not to use too much lemon pepper. Throw it on the frying
pan and fry until golden brown
Marlin Jerky
Step 1 - catch one
Step 2 - Filet into 1' long chunks. Remove dark meat & save for bait. Slice the remaining meat into strips
1.5"x1 foot.
Step 3 - Prepare marinade in ratios provided * 1 quart Kikomen soy sauce * 1 lb. dark brown sugar * 2 cloves /or
1teaspoon garlic salt * 1 teaspoon pepper * Other spices if desired: thyme,cayenne, whatever.
Step 4 - Marinate in 1 gallon ziplocks for 24 hours. Drip/dry on racks for 2-3 hours.
Step 5 - Hang in Smokey Joe on "S" shaped coat hanger hooks of lengths from 1" to 7". Strips
are hung from top of smoker at different levels to maximize space. If loaded properly, smoker can accommodate 50
pieces!
Step 6 - Smoking: Add hickory chips. Intervals of 4 hours between changing is the norm. Because the heat in the
smoker rarely is over 100 degrees, you might want to cover with a burlap sack if it is cold outside. Time in smoker
till jerky-like, can take as much as 48 hours
Step 7 - Enjoy! This jerky is non-fishy and many who have tried it claim that it is comparable or better than the
best deer jerky they have ever tasted!
Onion Baked Fillets
2 lbs skinless fish fillets, 1 pkg(4/10oz)original ranch salad dressing mix
1 teaspoon salt
1 cup sour cream, 2 cans(3oz each) french fried onions crushed
1 cup mayonnaise
Cut fillets into serving-size portions. Sprinkle with salt. Combine sour cream, mayonnaise and salad dressing mix.
Dip fish into 1 cup of the mixture and then roll in
crushed onions. Place fish on a well-greased baking pan. Bake at 350 degrees for 20
minutes or until fish flakes easily when tested with a fork. Serve with remaining
dressing if desired. Makes 6 servings.
Bar-B-Q
your catch of the day
Best if fish is very fresh and has not been frozen, although frozen fish is fine.
*Cut the whole fish into about 1" to 11/2" steaks.
*Using ITALIAN dressing, marinate the steaks in the dressing in the refrigerator for at least 10 hours. What I
do is marinate them the night before and they are ready for the barbie the next afternoon. I like to add some lime
juice, lemon pepper and a bit of garlic to the italian dressing, it really adds to the fish.
*Throw the steaks on the barbie and cook em' until they flake. Do not use aluminum foil!!!! It doesn't give the
fish the taste that you get when you barbecue. So what if the skin and flesh falls off the bone? Shovel it into
a bowl and voila!
Works wonders with barracuda, bonita--even mackerel Bigger species taste even better!
Beer Batter
Fluke Filets
1). Mix the following: 3 well-beaten eggs, 11/2 cups of flour, 3 tablespoons of baking powder, 2 tablespoons of
salt, 1 tablespoon of lemon pepper, and 1 can of warm beer minus two medium swallows.
2). Dip the fillets in the above batter, and deep fry both sides in hot peanut oil until golden brown. 3). Mmmmm.....good
Bite
Size/Deep Fried Dorado
Batter - 1 1/2 cup flour , 1 bottle of warm beer, paprika, salt and pepper. Alternate :add chopped mild chilies
to batter for all or some of the fish..
Mix- adding beer until batter is similar to a light pancake mix. Refrigerate for two hours.
Fish - cut in bite size chunks[ 1/2 in. x 1/2 in ]
Deep fry - peanut oil / hot.
Serve with dipping sauce - e.g. different types of mustards, teriyaki sauce , soy sauce. Place on a bed of lettuce
for show!
NOTE:Huge favorite of guests for over 15 years when served overlooking the Sea of Cortez [East Cape ] Baja California
Sun , Mexico or at home in California.
Blue Fish Bake
Bluefish Filets, Italian Salad Dressing, Aluminum Foil
Form a tray from aluminum wrap on a cookie sheet and place bluefish filet with skin side down on tray.
Pour on liberal amount of Italian Salad dressing. Bake in oven or grill until sauce thickens and skin turns dark
brown.
Garnish with chopped scallions or parsley.
Discard sauce which should also contain most of the strong tasting fat. Occasional basting with the sauce improves
the flavor.
Bluefish
* Smother bluefish fillet with Mayo.
* Season w/ paprika, italian seasonings or anything you prefer.
* Wrap in foil so it makes a covered oven, and bake on 350 till until the fish flakes.
Enjoy how the mayo takes the oily taste away from the fish. Great for those who generally
don't like bluefish!
Dennis Smoked Fish
1 cup salt
1 cup brown sugar
1 teaspoon dill
1 tablespoon cloves
4 tablespoons allspice
Smoke with alder chips in Little Chief, etc.
Fish & Rice
1 box seasoned rice (whatever flavor you like) 3-6 fish fillets (depends on size)
Pour rice in an oblong cake pan
Arrange fish on top of rice, sprinkle fish and rice with seasoning packet that comes with the rice
Add 2 cups of water and bake at 350 degrees for about 30 minutes or until fish flakes.
FISH CAKES
No matter how carefully you filet your fish, you will nearly always leave some meat attached to the backbone. Many
find that you can scrape the meat off the vertebrae with a spoon or a knife and use the bits of flesh in a variety
of ways. Here is a delicious way to use what some folks mistakenly waste.
1 cup raw, chopped fish (any species will do) 1 cup milk, 1 egg, 2 tablespoons potato flour (or dehydrated potato
flakes) 1 teaspoon salt, 1/4 teaspoon nutmeg, 1 tablespoon minced onions
Put all the ingredients except the fish in a blender and spin until thoroughly mixed. Add the fish and blend until
the mixture is a smooth consistency. Shape the batter into sliver-dollar-sized cakes about 3/8ths of an inch thick,
or into one-inch balls, and fry them in butter or shortening until they are brown. Serve the cakes hot--either
alone, with a white sauce or a bit of honey-mustard.
Fish Salad
* Cook fish filets in covered dish in microwave until done.
* Cool fish, then break apart into small pieces.
* Add some chopped onion and chopped celery.
* Add some hard boiled eggs, as many as you wish.
* Stir in some mayonnaise, a little Grey Poupon mustard, salt, and pepper to taste.
* Sprinkle in some parsley flakes, mix well.
* Serve on bread, toasted or otherwise, for sandwiches, or serve on lettuce leaves as a salad.
Enjoy.
Fox Creek Marinade
Soy sauce, Butter Garlic, White Wine(dry)
Melt butter sauce pan and then add other ingredients to taste.
Marinate your fish (any fish) for 1 -2 hrs and then cook on a grill.
Unbelievably delicious!
Fried Flounder
Filet the flounder
Melt 1/2 tbsp of margarine in a skillet
Dip fish filet in egg then in bread crumbs
Cook in skillet until golden brown
* Optional: put lemon juice and tartar sauce on the side
Garlic Mahi Mahi
Use mahi mahi filets that are approximately 8 inches by 4 inches.
Melt 1/4 cup of margarine or butter in a covered frying and then stir in 2 tablespoons of garlic salt and 1 teaspoon
of cayenne pepper.
Place the filets in the pan and let them cook for about 3-4 minutes on each side while pan is covered.
This is not diet food but it is delicious!
Great Grouper
Make a thick sauce of mayo and soy sauce that has a little bit of lemon juice added. Mix until bronze color. Pour
mixture over fish. Place fish (grouper or your choice) on the grill. Use a cookie sheet or aluminum foil to prevent
sticking.
Cook off of the fire, (baking with lid closed). The sauce will turn a golden brown. Use a spatula to save the sauce
mixture and scoop up fish.
(The taste is excellent, I have fed this to many victims, from ages 8 yrs. to 97 yrs. with compliments and enjoyment.)
TRY IT, YOU'LL LIKE IT.
Hawaiian Bluefish
This easy recipe adds the flavor of the south seas to the basic broiling method of bluefish.
* Marinate the bluefish fillets in a 1/2 cup of pineapple juice for 30 minutes.
* Place the fillets in a greased broiling dish and add half the pineapple juice.
* Garnish with slices or chunks of pineapple.
* Broil for 5 minutes, pour the remainder or the juice over the fillets, then broil for 10 more minutes.
Kingfish Balls
This is a rather novel way to serve kingfish that I find exceptionally good.
First you take one fresh kingfish and filet back 3 inches from the tail and throw away.
Then make vertical cuts that are parallel forward to just behind the gill slits. These cuts should only be down
to the backbone. Then press out the two pieces of tenderloin from one set of parallel cuts. Work from the tail
forward. This results in round pieces of tenderloin or "balls."
Marinate in salt water or milk two hours. Then rinse. Bring a pot of water to a boil and put in crab boil. Put
in kingfish and boil for 3 minutes. Drain. Dip in garlic butter with a little lime or cocktail sauce. This is outstanding.
Magnificent Mackerel
1) Cut filet of mackerel
2) Marinate in salad dressing of choice for 30 minutes or more
3) Wrap in tinfoil and cook to your liking on the grill.
Mustard Batterfried
Fish
Ingredients:
Fish fillets, Mustard (yellow), mashed potato flakes, corn meal, flour, lemon juice,
butter,
Crisco, eggs, milk, salt & pepper.
Marinate fillets in yellow mustard 4 hours minimum (enough to cover fillets) in bowl.
Mix 2-3 eggs with a little milk, 2 tablespoons lemon juice, a pinch of salt and pepper,
add to fillets and stir. Pull fillets out of bowl and bread in a mixture of potato flakes,
corn meal, and flour. Fry in oil (butter Crisco preferred). NOTE--the mustard marinade
gives this fried fish a tang and flavor that is AWESOME!!!
Pan Fried Croaker
Ingredients:
Cleaned, filleted croaker, Norfolk spot flour or bread crumbs, seasoning
Directions:
Fill a small Ziplock bag with flour or bread crumbs and add a little seasoning.
Put a fish in and shake for a few seconds.
Set stove on medium heat.
To a shallow pan, add some cooking oil.
Put in fish, only enough to fill pan, and not touching.
Cook for 10 -12 minutes or until fish flakes easily.
Serve with tartar sauce.
Redfish Court
Boullion (pronounced coo-bee-yohn in Cajun country)
Marinate spatula sized pieces of Redfish (or whatever you've got) in Wishbone Italian
dressing and Creole seasoning (Tony Chechere's being the brand of choice)
Sauté chopped green pepper, onion, celery, and garlic.
Add whatever tomato ingredients you would use for your tomato sauce. I like to use plum tomatoes, tomato puree,
and perhaps a bit of tomato paste to thicken as required. Simmer to desired consistency to blend flavors.
In a deep skillet on high heat, sear marinated fish for just a few seconds on each side to hold fish together.
Reduce heat, then pour red sauce over fish and stew 20 minutes for thicker fish pieces such as redfish, 7 or 8
minutes for thinner fillets such as catfish.
Serve over rice (real rice, not that instant #*&%@)
Spice it up a little if you like with some Louisiana hot sauce.
Red Fish Supreme
* Use redfish fillets with skin and scales.
* Top with green pesto sauce and sun dried tomatoes(soaked tomatoes in water 1/2 hour before cooking).
* Fire up the grill and when coals are white hot add a few pieces of your favorite smoking wood.
* Grill fillets skin side down until the meat flakes.
* The meat will slide off skin when done.
This dish is great served with baked potatoes or wild rice. enjoy!
Salt Snook Fillet
4 6 oz. slices of snook, 1 tbsp. garlic, 1/2 tbsp. lemon pepper, 1 bouillon cube, Medium
size pan
What You Do:
First put the snook in the pan with the bouillon cube.
Turn the heat up to medium let it set for 15 minutes.
Then after the 15 minutes put the garlic and lemon pepper on then put on the stove again and turn the heat to low
for 5 minutes when that 5 minutes is up put it on the plate and dig in!!!!!!!!!!!!!!!!
Smoked Fish
This recipe is about as simple as they get, hopefully some will enjoy it as much as I
have!
Items for smoker: *Little/Big Chief Smoker *Little Chief Chips for smoker (I prefer Apple chips)
Items for brine: *2 Gallon Brine Container *1 Cup Sugar *1/2 Cup Non-Iodized Table Salt *1 Quart Cold Water **4-5
lbs. meat fillets (fillets should not be more than 1" thick) **Glaze: Lawry's Teriyaki Barbecue Sauce
Recipe: *Mix Sugar, Salt &Water in Container
*Place Meat Fillets in Container; make sure meat is completely covered with brine
*Store in a cool place for 12 to 24 hours
*Rinse brine off meat & dry meat with towel
*Place meat on Smoker racks & place in Smoker
*Plug in Smoker & add pan full of smoking chips
*Change chips every hour for four hours
*Take racks out of Smoker with the slightly cooked meat and place in 275 - 300 degree oven & bake for 30 minutes
*Baste meat with Lawry's Teriyaki Barbecue Sauce & bake an additional 30 - 40 minutes until meat is done
*Pull from oven and let cool before eating, placing in refrigerator and/or vacuum packing.
Snook in herb
sauce
Ingredients:
2 lbs Snook fillets cut to portions, 1 chicken bullion cube, 1 cup boiling water, 1/4 cup butter or substitute,
2 tblspns cornstarch, 2 tblspns chopped onion, 1 tblspn chopped parsley, 1/2 tsp prepared mustard, 1 tblspn catsup,
1/2 tsp salt, 2 tblspns butter or substitute melted, 1/2 cup seasoned bread crumbs
Directions:
* Place Snook filets in a well greased baking pan 11x7x1&1/2 inches.
* Dissolve bouillon cube in boiling water. Melt butter; blend in cornstarch; add bouillon gradually and cook until
thick and smooth, stirring constantly.
* Stir in the next 6 ingredients. Pour over fish. Combine butter and crumbs, sprinkle over fish.
* Bake in a moderate oven, 350 degrees F., for 30 to 35 minutes or until fish flakes easily when tested with a
fork.
Serves 4 to 6.
Bon Appetite!!!
Striped
Bass Cape Cod Style
* Place fillets on aluminum foil and brush both sides w/ butter
* Squeeze lemon over the fish to taste
* Sprinkle w/ pepper, load with sliced onions, and throw onto BBQ for 10-15 minutes.
NO MESS !!!!
Tex-Mex Grouper
Ingredients: grouper fillets, flour, eggs, milk, salsa, salt and pepper, butter and or
oil
Directions:
Dip fillets in flour/salt/pepper, then egg/milk mixture, then flour/salt/pepper again.
Fry in oil and a little butter, till browned, [2-3 mins.]. Drain oil.
Add picante sauce or salsa, cook for 5mins. at med heat. and serve
Excelente!
Cajun Shrimp Gumbo
2 pounds peeled shrimp, 1/4 cup chopped fresh parsley
1 pound flaked crabmeat, 1 can (13oz) chicken broth
1/3 cup flour, 3 bay leaves
1/3 cup vegetable oil, 2 tablespoons Worcestershire sauce
2 cups chopped onions, 1 tablespoon thyme
2 cups chopped celery, 1 tablespoon Kitchen Bouquet
1 cup chopped bell pepper, 2 teaspoons each garlic, salt and pepper
1 pkg (10) frozen cut okra, liquid hot sauce to taste
1 can (8oz) tomato sauce, Hot cooked rice.
To make roux, heat oil in large cast-iron kettle if available. When very hot, but not
smoking add half the flour. Stir constantly with wire whisk. Add remaining flour. Stir rapidly with whisk until
dark and smooth. Add vegetables and cook until tender. Add
tomato sauce, 2 cups water and chicken broth. Simmer for 1 hour. Add remaining
ingredients except rice. Simmer for 15 minutes. Serve over hot rice. Makes 8-10
servings.
Ceviche
1 pound fresh fish fillets, skinned 1/8 teaspoon comino
1 bottle (8oz) lime juice, 20 capers
1 large onion, finely chopped, 1/4 cup olive oil
2 medium tomatoes, finely chopped, Salt & pepper to taste
1 small jalapeno pepper chopped, 1 tablespoon parsley chopped
30 pitted Spanish green olives, 1 teaspoon oregano
Dice fillets into dime-sise pieces and place in a glass bowl. Cover pieces with lime juice and marinate for 4 to
5 hours at room temperature. Drain pieces and blot off excess lime juice. Combine pieces with remaining ingredients
and mix well in a glass bowl
Cover and refrigerate mixture until cold, then serve as a salad or hors d'oeuvre.
Texas Shrimp Boil
2 pounds TEXAS shrimp, 1 sliced lemon
1 1/2 oz. prepared shrimp boil, 1 clove garlic sliced
1 small sliced onion, 2 tablespoon salt
Place 1 1/2 qt. water in boiler pan. Add all ingredients except shrimp. Cover and bring to boil. Add shrimp and
return to a boil. Reduce heat and simmer for 5 minutes, until shrimp are tender. Drain. Serve with Rockport Red
Sauce. Makes 2-3 servings.
Rockport Red Sauce
1 cup chili sauce, 3 drops hot sauce
3 tablespoons lemon juice, 1/2 teaspn celery salt
1 tablespoon horseradish, 1/8 teaspoon salt
Combine all ingredients well and chill. Makes approximately 1 cup sauce. Approx.
13 calories
Red
Fish on the half shell
This is an excellent cajun recipe that works on any hard scaled fish!
* When you filet the fish, leave the skin and scales ON.
* Marinate the filets overnight in a mixture of Italian dressing, the juice of 1 lemon, tabasco sauce, and Tony
Chachere's Creole Seasoning. (You can buy it in the FBN Mall!)
* Fire up your B-B-Q pit. When the coals are WHITE hot, put the filets on the grill SKIN SIDE DOWN and cover. The
fish is done when the flesh turns translucent. IT WON'T TAKE LONG! (3 - 5 minutes or so).
* Remove them from the grill. The meat will slide off the skin like it was a plate.
Enjoy!
Red Snapper
Serves 4. Ingredients -4 red snapper filets -1 tsp.salt -1/4 cup lemon juice -2 tbsp. olive oil -1 1/2 tsp. finely
chopped garlic -1 tsp. oregano -2 ripe tomatoes sliced 1/4 inch thick -1 tbsp.chopped fresh parsley
Preheat oven to 400 deg.F. Pat filets dry and salt & pepper to taste. Mix lemon juice, olive oil, garlic, &
oregano in a small mixing bowl. Pour half into a shallow baking dish and lay filets in mix sides touching, then
pour rest of mix over the filets. Place the tomato slices over the filets and place the dish in the oven for 12
minutes to cook. serve at once.
Delicious! Excellent complemented with new potatoes smothered in a béarnaise sauce, fresh carrots, and a
lite white wine!
Schmidt's
Marinade Baste
Ingredients:
1/2 CUP SOY SAUCE, 3 TBL. SPOONS SESAME OIL, 3 TBL. SPOONS CHOPPED GREEN ONIONS,
1 TBL. SPOON VINEGAR, 1 TBL. SPOON GRATED FRESH GINGER, 2 TEASPOONS SUGAR, 2 CLOVES MINCED GARLIC, DASH OF RED
PEPPER FLAKES
MIX ALL TOGETHER....LET SIT AWHILE.... BASTE FISH AS IT COOKS (BBQ )
POUR SOME OVER FISH WHEN SERVED
WILL KEEP IN REFRIG FOR A LONG TIME. VERY GOOD ON CHICKEN AS WELL.
Smoking Brine
To brine fish for smoking, just decide how much water you need to cover the fish. Now take an egg, put it in the
water, add canning salt while stirring, and continue until the egg just floats. Thats it. You can make a gallon
or ten gallons just as easy. Soak in brine for 12 hours or overnight for large chunks, less for small fish.
Snook on the Grill
Take two pounds of snook filets and lay flat on doubled aluminum foil.
Cut up one stick of butter and lay on snook.
Add any spices that you care to.
Add one entire envelope of Lipton's Onion Soup mix.
Wrap foil around fish loosely and seal all edges tightly to avoid leakage.
Place on bun warmer rack on gas grill on medium heat.
Flip entire packet frequently.
Snook should be done in 20 minutes to a half hour.
This recipe also works well with grouper.
Sun Dried
Tomato Bluefish
Take the fillets and cut the blood lines out (the darker meat).
Put flour, salt and pepper in one bowl. Put milk, eggs and white wine sauce in another bowl.. Put olive oil in
a baking dish.
Take fillets and drench them in flour, then the egg mix, then the bread crumbs. Drag the fillet in the oil and
then flip it over. Put tomatoes on top of the fillets. Bake at 350 for 20-25 minutes.
Serve with tartar sauce and cold beer (can't be beaten)
Yellowfin
Tuna On The Grill
*Mix Hellman's Mayo and horseradish sauce to taste.
*Spread generously on 1 inch thick tuna steaks.
*Grill on the barbecue - 5 minutes on one side and 1 minute on the other. They should be slightly pink in the center.
The best tuna steaks you've ever had!
Clean kingfish by cutting 1" cuts across side of fish. Take fingers and push out rounds chucks of fish. Take fish and sprinkle with salt and pepper or garlic powder (I use the crushed in the jar) and a dash of Worcestershire and a bit of red pepper if you like it hot. Take some butter and melt in microwave and brush over fish. Cover with saran wrap, put Microwave about 7 min. Turn fish over and do the same on the other side with seasoning and butter and cook 7 more minutes. Cooked kingfish in 14 min. I love it this way. Recipe courtesy of Jim Biggs.
2lbs fish fillets 1/2-3/4 thick, 1 cup margarine or butter, 1 tbsp. paprike, 1 tsp. salt, 1 tsp. onion powder, 1 tsp. garlic powder, 3/4 tsp. black pepper, 3/4 tsp. white pepper, 1/2 tsp cayenne pepper, 1/2 tsp. dried thyme leaves, 1/2 tsp. dried oragano leaves.
Mix all dry ingredients in a flat pan. Heat a large cast iron skillet over high heat. Turn on the hood vent. DO NOT use lightweight or nonstick skillet. Melt about 3 tbsp. margarine in skillet. Dip each fish portion in the remaining margarine, then in the dry ingredients, patting them in by hand. Cook fish on each side for 2-3 minutes, being careful when turning. The fish will look charred. There will be some smoke, but not excessive. This recipe may be cooked outdoors if preferred. Makes 5 to 6 servings.
Fried Oysters - 3 dozen FRESH shucked oysters. Your favorite seasoning and corn meal. Sprinkle a little bit of seasoning over oysters before dredging them in corn meal. Dredge in corn meal and place in hot oil, about 350 degrees for no longer than 1 minute. After cooked sprinkle a little more seasoning over hot oysters. You will enjoy them. DO NOT OVER SEASON, enjoy the taste. Mark & Kym Dobbs
Take brown paper bag, put in pan, soak in bourbon for an hour. Add 1/2 cup of red wine and 1/2 stick of butter. Rub down bluefish with olive oil. Salt and pepper to taste. Put bluefish in bag, put in 350 degree over for 1/2 hour. Take out of oven, let cool then throw bluefish away and eat the paper bag. Doyle
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