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Go fishing with us and you will see why we were invited to be a member of the BBB

Spicy Tuna Fillets
 
6 small Tuna Fillets (6 ounces each)
1/3 cup olive oil
1/3 cup lemon juice
1/4 cup cilantro leaves, chopped
3 cloves garlic, minced
3 shallots, minced
2 teaspoons cayenne pepper
2 teaspoons ground cumin
1 teaspoon salt
 
  Combine olive oil, lemon juice, 3/4 of the cilantro, garlic, shallots, cayenne pepper, cumin and salt. Mix well. Place tuna fillets in a large resealable bag or a glass baking dish. Pour marinade over top. Turn to coat and then refrigerate for 1 hour. Brush the cooking grate of your grill with oil and then preheat. Place tuna fillets on grill over a high heat. Grill for 4 to 5 minutes per side or until they reach the desired doneness. Serve with remaining cilantro

 

CLAM'S DELIGHT

INGREDIENTS

  • 4 teaspoons sake
  • 4 teaspoons mirin (Japanese sweet wine)
  • 2 teaspoons rice vinegar
  • 1 1/4 pounds clams in shell, scrubbed
  • 3 tablespoons butter
  • 1 teaspoon soy sauce
  • 1 green onion, chopped

DIRECTIONS

Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar. Add the clams; cover and cook until the clams open, 3 to 4 minutes. Discard any clams that do not open. Remove any scum that forms on the surface using a spoon or paper towel. Stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. Arrange clams on a serving plate and drizzle the sauce over them. Serve immediately.

BAKED BLACK BASS 

Ingredients

  • 2 lbs whole black bass
  • salt and pepper, to taste
  • 1/3 cup almonds, chopped
  • 1/2 cup fresh mushrooms, chopped
  • 1/3 cup butter, softened
  • 2 tablespoons fresh parsley, minced

    Directions

  • Preheat oven to 400°F.

  • Clean fish and place in a shallow casserole dish.

  • Season with salt and pepper.

  • Mix almonds, mushrooms and butter; spread over fish.

  • Sprinkle with parsley and bake for 20 minutes.

  •  

    SHRIMP OVER RICE

    Ingredients:
    3 tablespoons butter
    3 tablespoons flour
    1 large onion, chopped
    3 cloves garlic, minced
    2 pounds raw shrimp, peeled and deveined
    1 cup water
    1/4 cup chopped parsley
    1/4 cup chopped green onions


    Salt, pepper and paprika to taste Instructions:
    Start by making a roux. Melt the butter in a large skillet, add the flour and cook until brown.

    Add the chopped onion and minced garlic. Stirring continuously, cook until these are transparent.

    Add the shrimp and 1 cup of water. Cook until the shrimp are done. They will turn pinkish and curl.

    Add the chopped parsley and green onions.

    Season with salt, pepper and paprika to suit your tastes.

    Serve over cooked rice.

     

     

    BAKED DIJON FLOUNDER

    INGREDIENTS:

    • 1 to 1 1/2 pound flounder fillets
    • 1 teaspoon melted butter or margarine
    • 1/2 cup mayonnaise
    • 1/4 cup Dijon mustard
    • 2 tablespoon chopped chives, frozen or fresh

    PREPARATION:

    Place flounder in a lightly buttered baking dish. Combine remaining ingredients in a small bowl; spread evenly over fish fillets. Bake at 350° for 15 minutes, or until fish flakes easily with a fork.
    Dijon flounder recipe serves 4.

    This recipe was told to me by Dr. Brent Harris from Port St. Lucie, FL. It is very good on every fish I have tried it on, I'll call it:::
    SAUTE'D BOTTOM FISH
     
    LOWREYS ORIGINAL SEASONING SALT
     
    2-3 "SPRING ONIONS"
     
    BUTTER
     
     Chop up the onions, stem and all and saute them in the butter, lightly season the fish fillets with the Lowerys Seasoning salt and saute them in the butter with the onions. Do not overcook, this will become one of your favorites as well!!!

    Fish Cakes
    Yield: 4 servings

    1 egg
    1 tablespoon lemon juice
    1 onion, finely chopped
    2 tablespoons prepared mustard
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 teaspoon parsley flakes
    1 pound cooked fish fillets, flaked
    1/2 cup cornflake crumbs
    1/4 cup butter

    Combine egg, lemon juice, onion, mustard, salt, pepper, and parsley
    flakes; toss with fish. Add enough cornflake crumbs to bind mixture.
    Shape fish into cakes. roll each cake in remaining cornflake crumbs
    to coat outside. Melt butter in large fry pan. Add fish cakes and
    cook until crisp and browned on both sides. Transfer to heated
    platter; serve.

     BLACK SEA BASS PARMESAN

    Ingredients:
    2 pounds Sea Bass Fillets, rinsed in cold water, dry and cut into bite-size pieces
    4 Cloves Garlic, chopped
    2 Lemons, cut into wedges
    1 1/2 cup Italian Tomatoes, chopped
    1/2 cup All-purpose Flour
    1/2 cup Mixed Black and Green Olives, chopped
    6 tablespoons Parmesan Cheese, grated
    3 tablespoons Fresh Parsley, chopped
    2 tablespoons Olive Oil
    1 1/2 tablespoon Lemon Juice - fresh squeezed
    2 teaspoons Black Pepper - freshly ground
    Salt - to taste

    Directions:

    Mix flour together with salt and black pepper, then dredge Sea Bass pieces in flour mix to coat evenly. In a large saucepan, saute garlic in olive oil over medium-high heat (about 1 minute), then add fish and saute (8-10 minutes), or until browned on all sides; stir in tomatoes, olives, parsley and lemon juice; cover and cook (1-2 minutes). Serve hot topped with freshly grated Parmesan cheese, to taste - and wedges of lemon to the side.

    This recipe for Sea Bass Parmesan serves/makes 4


     


    Lime-Grilled Mahi Mahi Steaks

    Ingredients

    • 1/4 cup fresh lime juice (2 to 3 limes)
    • 2 tbsp olive oil
    • 1 clove garlic, finely chopped
    • 1 tbsp soy sauce
    • 1 tsp grated fresh ginger root, optional
    • 1 tsp Dijon-style mustard
    • 1/4 tsp salt
    • 1/4 tsp freshly ground black pepper
    • 6 mahi mahi or tuna steaks (about 1-inch thick)

    Preheat grill or broiler. In a small bowl, whisk together the lime juice, olive oil, garlic, soy sauce, optional ginger root, mustard, salt, and pepper. Brush the mahi mahi or tuna steak with about one-third of the dressing and reserve the rest.

    Place the mahi mahi steaks on the grill, and cook to desired temperature, flipping only once. Brush mahi mahi steaks once again after flipping.

    Shrimp Tortellini with Congac Cream Sauce

    Ingredients

    • Jumbo peeled and deveined shrimp
    • Cheese tortellini
    • onions red and yellow
    • peppers red and green
    • additional vegetables such as sugar snaps, mushrooms, carrots, squash, etc.
    • garlic, chopped
    • diced tomatoes
    • cognac, any type
          1. Saute shimp in olive oil (remove from pan)
          2. Add onions, peppers and vegetables
          3. Add garlic
          4. Add tomatoes
          5. Add cognac as much as you like
          6. Add shirmp and tortellini then ladle in alfredo sauce to coat everything
          7. Top off with parmesan cheese and parsley

    Pan Seared Snapper with Summer Squash Zucchini, Wild Mushrooms and Pickle Remoulade
    Snapper
    4ea. 8oz. Snapper Filets
    2T. Vegetable Oil
    Kosher Salt and Pepper
    METHOD: Heat oil in large sauté pan until just smoking. Season flesh side with salt and pepper and gently lay in pan. Sear until golden about, 3 minutes. Flip fish and turn flame off after one minute. Allow fish to remain in pan and finish cooking. While the fish finishes cooking sauté vegetables.
    Vegetable Mix
    2ea. Medium Size Zucchini
    2ea. Medium Size Squash
    1c. Wild Mushrooms
    2T. Olive Oil
    METHOD: Heat oil in large sauté pan until shimmering. Sauté mushrooms first until they start to release their moisture. Then add the squash and zucchini sauté until tender and lightly colored. Serve immediately with fish so that the vegetables do not turn to mush.
    Pickle Remoulade
    2c. Mayo
    2T. Chopped Sweet Pickles
    1T. Chopped Herbs such as Basil, Oregano, Chives, or Tarragon
    1⁄2 T. Hot Sauce
    1⁄2 T. Worcestershire
    1T. Dijon Mustard
    2t. Chopped Capers
    1T. Cider Vinegar
    Kosher Salt and Pepper
    METHOD: Mix all ingredients together and season with salt and pepper

    King Mackerel Creole Style

    3-4# King Mackerel Filets
    1 - medium onion
    1 - green pepper, diced
    1 - large tomato, diced
    1 cup - V8 juice or tomato juice
    2 Tbl - Butter
    2 Tbl - Olive Oil
    2 Cloves - Garlic, minced
    1 - Bay leaf
    Dash of salt and pepper

    1. Heat butter and oil in a pan
    2. add the onion, green peppers and garlic and saute on medium heat until the onion is translucent.
    3. add the tomato, bay leaf, salt and pepper, v8 juice or tomato juice and stir. simmer a few minutes on low heat
    4. put the fish in a baking dish, pour the sauce over it and bake at 350 degrees for 15 minutes
    5. serve over rice - serves 6-8

    BLACKENED GROUPER
     
      1   tablespoon all-purpose flour
      1   teaspoon onion powder
    1/2  teaspoon powdered thyme
    1/2  teaspoon powdered oregano
    1/2  teaspoon salt
    1/4  teaspoon chili powder
    1/4  teaspoon ground white pepper
    1/4  teaspoon ground black pepper
    1/4  teaspoon paprika
      1   pound grouper fillets, skinned
      4   tablespoons melted butter
      1   tablespoon oil, for frying
     
    Combine flour and spices and mix well. Brush fillets with butter, then rub spice mixture all over fillets.
     
    **Heat oil in IRON frying pan over high heat until very hot. Add fillet and cook 2 to 3 minutes per side or until fish is opaque and beginning to flake when tested. Serve immediately.
     
    **Start with a really hot frying pan. the fish will sizzle immediately and will result in a very crisp, dark coating.

    CRISPY GRILLED FISH
     
    2 tablspoons garlic butter with olive oil
    2 tablespoons lemon juice
    2 cups instant mashed potatoes
    4 fillets or pieces (1 1/4 pounds) firm white fish (red snapper, cobia, black bass)
    Lemon wedges
     
    1. Heat gas grill on medium or charcoal grill until coals are ash white. Make 12 inch square aluminum foil grilling pan with rectangle of double thickness heavy duty foil or purchased foil pan. Spray pan with no stick cooking spray.
    2.  Combine garlic butter and lemon juice in medium shallow dish.
    3. Dip each fish fillet in butter mixture; dip in instant mashed potatoes, coating both sides well.
    4. Place fish in foil pan on grill. Grill, turning once, until fish flakes with fork (6 to 8 Minutes). Serve with lemon wedge
     
    Makes 4 servings

    I brought these up from the bottom and re-entered them. These two have been to most of  us, two of our favorites!!!
    FISH AND CHEESE SOUP;  1 lb. fish fillets, 1/4 cup finely chopped onion, 1/4 cup diced carrots, 1/4 cup diced celery, 2 T. butter, 1/4 cup flour, 1/4 t. salt dash of paprika, 1 can low sodium campbells chicken broth, 3 cups milk, 4 slices or 2 ozs. american cheese::: Cook onoin, carrots celery in butter till tender. Blend in flour, salt, and paprika. Add milk and broth and cook till thickened. Add fish, return to boiling, then reduce heat and cook, stirring till fish flakes, about 5 minutes. Stir in chese till melted. I like it with some fresh ground pepper added just before eating, my wife likes it with no pepper and crackers added. Try it both ways!!

    HEAVENLY BROILED FISH:  2 lbs. skinless fish fillets, fresh or frozen, 2 T. lemon juice, 1/2 cup grated parmesan cheese, 1/4 cup butter, softened, 3 T. JFG mayonnaise, 3 T. chopped green onion with tops, 1/4 t. salt, dash tabasco sauce; Thaw if frozen, place in single layer on greased baking pan. Brush fillets with lemon juice, and let stand for 10 minutes. Combine remaining ingredients. Broil apprx. 4 inches from heat source 6 to 8 minutes. Remove from oven and spread cheese mixture evenly over fillets, broil three to four more minutes or till fish flakes and cheese mix is light brown. SERVES 6

    PARMESAN FISH SAUTE
     
    1/4 cup buttermilk
    1 ounce grated parmensan cheese
    2 tsp all-purpose flour
    1/4 teaspoon salt
    dash each onion, and garlic powder and pepper
    1/2 cup uncooked yellow cornmeal
    9 ozs fish fillets
    2 tbs vegetable oil
     
        In small bowl combine buttermilk and cheese, set aside. In seperate bow; combine flour and seasonings, set aside. Into shee of wax paper or a paper plate put cornmeal.
       Sprinkle flour mixture over fish, then dip into buttermilk mixture, coating both sides. Dip fillets into cornmeal, turning to coat both sides and pressing cornmeal to make sure it sticks.
        In 12 inch skillet heat oil, add fish and cook until golden brown on bottom, about 3 minutes. Carefuly turn fillets over and cook other side until golden brown and fish flakes easily. Serves 2.

    This Recipe was submitted by  Mike Lair, one of our fishermen
    GRILLED SPANISH MACKERAL
     
    Spanish Mackeral Fillets
    Lime Juice
    Sprinkle of OLD BAY or  Oregano
    Butter
     
      Cook for approx. 4 minutes on each side over a warm grill, or till fish flakes. Goes great with roasted corn on the cob, enjoy!! Compliments of Mike Lair, Mechanicsburg, PA.

    CRAB STUFFED PORTOBELLOS
     
    1/4 cup extra-virgin olive oil
    4 large portobello mushroom caps, wiped with damp cloth
    grill seasoning blend (Montreal steak seasoning is good)
    2 tbls butter, plus 1 tbls cut into small dice
    1 bay leaf
    2 ribs celery
    1 small onion, chopped
    1 small red pepper, seeded and chopped
    salt and pepper
    2 tsp crab boil seasoning
    2 tsps hot sauce
    6 ounces lump crabmeat
    3 slices white bread toaster
    1 cup chicken stock
     
    Heat a grill pan or large nonstick skillet over medium-high heat. Pour olive oil in a small dish. Using a pastry brush, coat mushroom caps with oil. Grill 10 minutes, until tender and season with grill seasoning blend.
     
    Meanwhile, preheat a medium skillet over medium to medium-high heat. Add remaing olive oil to pan - left from brushing
    mushroom caps- to skillet and combine with 2 tablespoons butter. Melt butter into oil and add bay leaf and chopped vegetables, season with salt and pepper and crab boil seasoning. Saute until vegetables are tender, about 5 to 7 minutes. Add hot sauce to vegetables. Check crab meat for shell by using your fingertips. Break up crabmeat with fingertips and mix into veggies. Butter toasted bread with remaining 1 tablsepoon of diced butter. Add toast to veggies and moisten stuffing with chicken stock. Adjust seasonings. Top cooked portobello caps with stuffing. Garnish with chopped parsley if desired.

    Oven-Fried Shark

    2 pounds of Fresh Shark Filets

    1/2 cup of Rich Milk

    1/2 teaspoon of Salt

    A dash of Pepper

    2 tablespoons of Chopped Parsley

    1/8 teaspoon of Basil

    1 cup of Dry Bread Crumbs

    1/3 cup of Melted Butter or Margarine

    Wipe the filets with a damp cloth. Pour milk into a small

    mixing bowl. Add salt, pepper, parsley and basil. Stir will.

    Dip each filet in seasoned milk, then in bread crumbs.

    Arrange in buttered, shallow baking dish and pour melted

    butter on fish.

    Bake at 350 to 375 degrees for 30 minutes.

    CHEESY MUSHROOM FISH BAKE
     
    1 lb fish fillets, frozen or fresh
    2 tablespoons Zesty Italian Dressing
    1 cup mushrooms
    1/2 cup shredded cheese
    1 tablespoon chopped fresh parsley
     
    Preheat oven to 450*. Place fish in a 13x9-inch baking dish; drizzle with dressing. Bake 25 minutes. (this recipe uses frozen fillets so adjust time for fresh fillets.) Top with mushrooms and cheese. Bake 5 minutes or until cheese melts and fish flakes easily with fork. Sprinkle with parsley

    SAUTEED HOGFISH
    Yields: 2 servings
    INGREDIENTS:
      2 fillets of Hogfish (about 7 oz. each), skinned, de-boned
      3 T olive oil, for sautéing
      1 C seasoned flour, for dusting
      1/4 C white wine, dry
      2 shallots, minced
      2 garlic cloves, minced
      1 red bell pepper, roasted, seeded, diced
      2 green onion, sliced thin
      1/2 C Italian parsley, flat leaf, washed, stemmed, minced
      1/4 C heavy cream
      2 T butter, whole, cubed, cold
      2 oz lemon juice, fresh squeezed
      pinch salt and pepper
    METHOD:
    • Season the fish fillets with salt and pepper and dust with the seasoned flour.
    • Heat a large non-stick skillet on high heat and add the oil. When the oil begins to haze, add the fillets skin side down. Reduce the heat to medium high and cook for one to two minutes, turn the fillets and cook another two to three minutes until just done. Remove the fillets from the pan and place in the center of serving dish.
    • Pour off excess oil from the pan and return it to medium high heat. Add in the shallots and garlic and sauté until lightly golden.
    • Deglaze with the white wine and reduce by half.
    • Add in the heavy cream and bring to a boil reducing the amount of the liquid by half again.
    • Add the lemon juice and remove from the heat. Quickly stir in the whole butter and check for seasoning.
    • Whisk in the chopped parsley and the sauce may then be ladled over the top of the fish fillets and garnished with lemon.
     

    BAKED POTOTOES STUFFED WITH CRAB MEAT
    6 potatoes, Idaho, scrubbed and baked
    1 tablespoon softened butter
    3/4 cup sour cream
    1 small onion, grated
    1/4 teaspoon cayenne pepper
    6 ounces fresh or frozen crab meat, cartilage removed
    dash of paprika
    1 tablespoon minced, fresh chives or fresh dill
     
    Preheat oven to 375*
    Cut baked potatoes in half lenthwise and carefully scoop out insides reserving the skins. In a bowl with the potato pulp, add butter, sour cream, onion and cayenne pepper.  Taste and adjust seasoning. Beat with a potato masher until smooth. Fold in the crab meat and then put mixture back into the 12 potato halves. Sprinkle with paprika and place on a baking sheet, baking 10 to 15 minutes until hot. If top is not browned and crusted, put under broiler for 1 minute. Serve immediately, sprinkled with a few chives or dill.

    CRAB MEAT STUFFING (for all those big flounder)
    4 tablespoons butter
    1/2 cup finely chopped celery
    1/2 cup finely minced onion
    1/4 cup finely minced green pepper
    1/2 pound fresh crab meat (chopped)
    1 tablespoon lemon juice
    1 cup fresh, whole grain bread crumbs
    2 eggs, lightly beaten
    1 tablespoon finely minced, fresh parsley
    1/4 teaspoon black pepper
    1/2 teaspoon paprika
    1 teaspoon dry mustard
     
    Melt butter in a skillet and saute celery, onion, and green pepper until wilted not brown. Stir to prevent burning. Add meat and stir a few seconds. Then add lemon juice.
     
    Remove from stove and add the bread crumbs and the beaten eggs. Then add oil and the remaining ingredients. Let cool slightly before stuffing fish.
     
    Use any extra stuffing by placing in scallop shells, dot with butter and sprinkle with cheese. Bake with the fish for about 5 minutes.

    BROILED FISH WITH CUCUMBER AND PARSLEY BUTTER (DOESN'T SOUND GOOD BUT THIS IS WORTH TRYING)
     
    2 med cucumbers, peeled and shredded
    1/2 cup plus 2 tbs softened butter
    1 tbs finely minced, fresh parsley
    2 tbs lemon or lime juice
    2 1/2 lbs fish fillets
    1/4 tsp white pepper
    pinch of cayenne pepper.
     
    Mix the cucumber with 1/2 cup of butter and set aside. Mix the remaining 2 tbs butter with the parsley and 1 tbs of the juice and set aside.
    Oil a shallow, oven-to-table broiling pan. Place the fish in one layer and sprinkle it with the remaining tbs of juice and the white pepper. With a small spatula, smear the cucumber butter evenly over the fillets. Broil 3 inches from source of heat for 5 to 8 minutes, depending on the thickness of fish. Baste once.
    Dot the hot fish with the parsley butter and let it melt over the fish when serving. Sprinkle with cayenne pepper.

    Baked Yellowfin Tuna Chops 

    Ingredients
    8 (1/2-inch thick)
    yellowfin tuna steaks
    6 to 8 potatoes, quartered
    3 medium onions, sliced
    2 cups pea pods, julienned
    1 shot
    sherry
    Olive oil
    Salt
    Pepper
    2 Tbsp garlic, crushed
    1 can
    pineapple, crushed

    Instructions
    Prepare marinade by mixing pineapple, olive oil, salt, pepper, and garlic. Marinate tuna steaks for at least one hour.

    Place potatoes and onions in a baking pan. Sprinkle with olive oil, salt, and pepper, and bake at 375 degrees F until the potatoes are slightly underdone (a fork should go in easily almost to the center, but not completely).

    Remove excess marinade from tuna steaks. Sear for one (1) minute each side over high heat.

    Place seared tuna steaks over potatoes and onions, and sprinkle pea pods over all. Bake for 10 minutes at 400 degrees F.

    Yield: 4 servings

    BAKED BLACK BASS WITH SPINACH

    • 4 TBSP unsalted butter, cut into small pieces
    • 1 1/2 TBSP softened butter, for brushing
    • 1 5 oz bag spinach
    • Salt and ground pepper to taste
    • 1 shallot, minced
    • 4 8 oz skinless sea bass fillets
    • 1/4 cup white wine

    1. Preheat the oven to 425°. Tear off four 18-inch lengths of foil. Generously brush the softened butter over an 8-inch square in the center of each foil sheet.

    2. Mound the spinach in the center of the sheets and season with salt and pepper. Sprinkle with the shallot.

    3. Season both sides of each sea bass fillet with salt and pepper and set the fillets on the spinach. Scatter the pieces of butter over the fish. Pull the sides of the foil up around the fish and drizzle the fillets with the wine. Fold the edges of the foil to make sealed packets.

    4. Arrange the packets on a baking sheet and bake for about 12 minutes, or until the fish is cooked through.

    5. Transfer 1 of the packets to a medium bowl. Carefully make a small tear in the side of the packet and pour the juices into the bowl. Repeat with the 3 remaining packets.

    6. Using a spatula, transfer the fish and spinach to shallow soup plates, pour the cooking juices over the fish and serve.

    BLACK BASS PARMESIAN

    • 2 pounds Sea Bass Fillets, rinsed in cold water, dry and cut into bite-size pieces
    • 4 Cloves Garlic, chopped
    • 2 Lemons, cut into wedges
    • 1 1/2 cup Italian Tomatoes, chopped
    • 1/2 cup All-purpose Flour
    • 1/2 cup Mixed Black and Green Olives, chopped
    • 6 tablespoons Parmesan Cheese, grated
    • 3 tablespoons Fresh Parsley, chopped
    • 2 tablespoons Olive Oil
    • 1 1/2 tablespoon Lemon Juice - fresh squeezed
    • 2 teaspoons Black Pepper - freshly ground
    • Salt - to taste
    Directions:

    Mix flour together with salt and black pepper, then dredge Sea Bass pieces in flour mix to coat evenly. In a large saucepan, saute garlic in olive oil over medium-high heat (about 1 minute), then add fish and saute (8-10 minutes), or until browned on all sides; stir in tomatoes, olives, parsley and lemon juice; cover and cook (1-2 minutes). Serve hot topped with freshly grated Parmesan cheese, to taste - and wedges of lemon to the side.

    Trout Amandine

    4 fish fillets of speckled trout (spotted seatrout), about 6 to 8 ounces each
    ½ cup flour
    1/3 cup cooking oil
    ½ cup butter
    ½ cup slivered almonds salt and pepper to taste
    1 lemon, thinly sliced
    1 tsp. Parsley

    Season cleaned fish with salt and pepper. Coat lightly with flour, and saute in hot oil until fish is golden on both sides. Drain oil from pan. Add butter and brown almonds slightly. Pour over fish. Garnish with parsley and lemon

    WITH STRIPER SEASON JUST A FEW WEEKS AWAY, WHEN YOU CATCH ONE, THESE RECIPES ARE A GOOD  WAY TO PUT THE FINISHING TOUCH ON A GREAT STRIPER FISHING TRIP, ENJOY!!!!  OH YEAH, FISH ON!!!!

    Cream of Striper Soup

    1/2 teaspoon minced garlic
    1/4 cup butter (unsalted)
    1 bunch spring onions (use up to 3/4 stem) chopped
    2 tbsp finely shredded than chopped carrots
    2 tbsp flour
    2 cups chicken broth(unsalted if available)
    2 cups whipping cream
    1 teaspoon Worcestershire sauce
    1 teaspoon salt
    1/4 to 1/2 teaspoon red cayenne pepper
    1/4 cup sherry
    1 1/2 to 2 cups finely shredded cooked rockfish

    Striper Preparation  (Foil Steamed):
    Remove skin and all dark meat, then place filets in foil packet
    Drizzle with fresh lemon juice
    Lightly salt and pepper
    Place 10 to 12 fresh chive stems ( garlic chives if available) over filets
    Seal packet tightly-cook 425 degrees for about 20 minutes.
    Cooking time will vary with thickness of filets. Fish should flake easily.

    In soup pot melt butter. Saute garlic, onions, and carrots until tender.
    Over medium heat, add flour to butter mixture stirring frequently 1 1/2 to 2 minutes.
    Lower heat and whisk in broth and cream. Return to medium heat, stirring frequently until mixture thickens.
    Add Worcestershire sauce, salt, cayenne, and sherry.
    Finally, add rockfish. Finely shredding the rockfish really gives this soup a rich texture.
    Simmer for 20 minutes
    Before serving garnish with fresh parsley and paprika.

      STRIPER AND SEAFOOD SOUP

     Small Striper Filet
    6 oz crab meat (picked through for shells)
    1/2 pound of raw, cleaned and deveined shrimp
    1/2 pound raw Sea Scallops (quartered) 
    1/2 pound small mussels cleaned and debearded
    2- 10 oz cans of diced tomatoes with green chilies
    1- 35 oz can Pomodori Pelati Tomatoes
    1- 14 1/2 oz can of Beef Broth
    30 oz water
    3/4 cup canned Baby Lima Beans (rinsed with water)
    3/4 cup canned White Shoepeg Corn (drained)
    3/4 cup canned Cut Green Beans
    3/4 cup frozen Baby Peas (thawed)
    1- Bunch Spring Onions (chopped)
    1- teaspoon Minced Garlic 
    2 Bay Leaves
    1 to 1 1/2 teaspoon of Old Bay Seasoning
    Salt and Pepper to taste
    Combine all ingredients except seafood. Simmer for 1/2 hour. Add cooked shredded Striper and 
    Crab meat. Bring to boil, and add Shrimp, Scallops, and Mussels. Return to low when Mussels have 
    opened and Scallops are opaque. Remove Bay Leaves. Serve with Baguettes (little silver dollar sized pieces of bread available in your deli bakery)with Cheese Spread.

    Broiled Striper Cakes

    1 pound shredded cooked striper
    1 large egg
    1/4 to 1/2 cup of mayonnaise
    1 teaspoon garlic powder
    1 teaspoon Old Bay seasoning
    1/2 teaspoon pepper
    1/2 teaspoon apple cider vinegar
    1 teaspoon Worcestershire sauce
    1 teaspoon fresh lemon juice

    Striper Preparation 
    (Foil Steamed):
    Remove skin and all dark meat, then place striper filets in foil packet
    Drizzle with fresh lemon juice
    Lightly salt and pepper
    Sprinkle 1 tablespoon of basil over striper filets
    Seal packet tightly-cook 425 degrees for about 20 minutes.
    Cooking time will vary with thickness of filets. Fish should flake easily.

    Mix all ingredients together, excluding striper, with whisk. Add striper to dressing mixture. Put covered mixture in refrigerator for about 1 hour. After 1 hour, form cakes with mixture and return to refrigerator for about 1/2 hour. 
    Lightly spray cookie sheet with cooking spray. Place cakes on cookie sheet and place under broiler at low temperature until they are beautifully browned. Flip, and do the same for other side. There is no filler in these cakes, it is just pure delicious striper.

    To make a deluxe striper sandwich, place two pieces of crisp bacon on top of striper cake, drizzle with creamy ranch dressing, and top with sliced summer tomatoes and lettuce.

    BLACKENED STRIPER
    On your grill OUTSIDE! Place a cast iron skillet on the grill and let it get HOT! Melt real butter in the microwave to dredge fish in. Then take fillets and press them into the dry blackened seasoning until it is caked on. Take 1/3 to 1/2 stick of real butter and place it carefully into your hot skillet. Let the real butter scorch. Cook each side approimately 5 to 8 minutes, until the fish turns "white."

    Grilled Striped Bass With Wine Sauce
    Serves 6 to 8

    2 lbs.striped bass fillets
    1 cup dry vermouth
    3/4 cup vegetable oil
    1/3 cup fresh lemon juice
    1 clove garlic, pressed
    1 tablespoon chopped chives
    1 teaspoon salt
    1/4 teaspoon marjoram
    1/4 teaspoon freshly ground pepper
    1/8 teaspoon sage
    1/8 teaspoon Tabasco sauce

    In small bowl combine vermouth, oil, lemon juice, garlic, chives, salt, marjoram, pepper, thyme, sage and Tabasco.  Reserve 1/2 cup sauce for basting.    Place fillets in shallow dish and pour remaining sauce over them.   Marinate in refrigerator for 30 minutes.

    Grill fish over hot coals, basting occasionally until done, about 8 to 10 minutes.

    Baked Striper with Dill Weed

    Use heavy duty foil. Rub fillets (no skin or dark meat) with Olive Oil and lay them on a bed of Yellow Onions sliced about ¼" thick. Squeeze fresh lemon over the fillets. Sprinkle with salt, pepper & Old Bay Seasoning to taste. Sprinkle a heavy coating of Dill Weed on top. Close foil and bake at 350 degrees for about 20 minutes.  Check fillets with a fork. When it flakes apart it is done

     
     

    SPECIAL BAKED STRIPER

    Striper, Garlic & Basil: Toss fillet portions in olive oil. Place in bake pan. Combine roasted garlic, lemon pepper, sweet basil and a splash of lemon or lime juice and butter and melt in microwave. Stir and spoon mixture and place over your fillets. Bake at 375 degrees for 20 to 25 minutes, or until fish turns "white." "Leftovers" make an excellent fish salad for lunch the next day!

     
           SEA BASS PARMESIAN
    • 2 pounds Sea Bass Fillets, rinsed in cold water, dry and cut into bite-size pieces
    • 4 Cloves Garlic, chopped
    • 2 Lemons, cut into wedges
    • 1 1/2 cup Italian Tomatoes, chopped
    • 1/2 cup All-purpose Flour
    • 1/2 cup Mixed Black and Green Olives, chopped
    • 6 tablespoons Parmesan Cheese, grated
    • 3 tablespoons Fresh Parsley, chopped
    • 2 tablespoons Olive Oil
    • 1 1/2 tablespoon Lemon Juice - fresh squeezed
    • 2 teaspoons Black Pepper - freshly ground
    • Salt - to taste
    Directions:

    Mix flour together with salt and black pepper, then dredge Sea Bass pieces in flour mix to coat evenly. In a large saucepan, saute garlic in olive oil over medium-high heat (about 1 minute), then add fish and saute (8-10 minutes), or until browned on all sides; stir in tomatoes, olives, parsley and lemon juice; cover and cook (1-2 minutes). Serve hot topped with freshly grated Parmesan cheese, to taste - and wedges of lemon to the side

    WHITING FISH CAKES

     

    3-4 whitings, steamed, skinned & boned
    1 onion, minced
    1 tsp. black pepper
    2 eggs, beaten
    1/4 c. cornmeal or flour
    Oil for frying
    Paper towel

    Prepare fish, flake and add minced onion, pepper, beaten eggs, cornmeal or flour; mix well. Chill 1 hour.

    Heat oil. While mixture is still cold, shape into balls; flatten. Fry cakes in hot oil until golden brown. Remove. Drain on paper towel.

    Stir fried Whiting with Cheese

    ingredients

    4 medium sized whiting
    grated rind and juice 1 lemon
    60 ml (4 tbls) oil
    1 clove garlic, crushed with a pinch sea salt
    freshly ground black pepper
    350 g (1/2 lb) courgette (zucchini)s (small, if possible)
    30 ml (2 tbls) chopped lemon or common thyme
    100 g (1/4 lb) 1 cup grated Farmhouse (aged) Cheddar cheese

    method

    1. Fillet the whiting and lay the fillets on a large, flat plate.

    2. Mix the lemon rind and juice, oil, garlic and pepper together and spoon them over the whiting.

    3. Leave the whiting for 4 hours at room temperature.

    4. When you are ready to cook, coarsely grate the courgettes (zucchini) and cut the whiting into 1.5 cm (1/2 in) strips.

    5. Heat a heavy frying-pan (skillet) on a high heat with no fat.

    6. Put in the whiting and stir-fry them for 1 minute.

    7. Mix in the courgettes (zucchini) and thyme and cook in the same way for 1 minute more.

    8. Mix in the cheese and serve immediately

    Pan-fried Fresh Whiting 

    Whiting is a great fish for pan-frying, with its delicate flesh. The wholemeal flour gives it a nutty taste.

    chillis, chopped
    fresh herbs
    olive oil
    6 medium, fresh whole whiting
    wholemeal flour
    butter
    lemon juice
    parsley

    Marinate chillis and herbs in olive oil
        Wash and clean whiting thoroughly. Dust with flour. (Place flour and fish together in a plastic bag and shake.)
        Heat together in pan butter and olive oil in which herbs and chillis are marinating. Add whiting and fry, turning once and squeezing lemon juice on either side.
        When golden brown and just cooked through (about 10 minutes), remove from pan and serve decorated with parsley.        SERVES 6

    BLACKENED REDFISH
     
    -----------------  CAJUN SPICE  ----------------
              1    tbl  Cayenne
              3    tbl  Thyme
              1    tbl  Oregano leaves
              2    tbl  Paprika
              1    tbl  Black pepper
              5    tbl  Basil leaves
              1    tbl  Garlic powder
              1    tbl  Salt

    Method:
    Mix this all together - you will get about 3/4 Cups of spice mix. This was plenty for 3 lbs of fish. For fish use good sized redfish fillets.  Cut fillets about 1 inch thick - don't go thicker than this, as these seemed to barely get done in the middle.

    Heat a cast iron skillet over a high heat until it is VERY hot. BEST DONE OUTSIDE Combine the dry spices together in a bowl. Press the seasoning mixture over both sides of the fish. Use as much as you can get to stick. Sprinkle 1t salt in the hot skillet, then put the fillets in. Cook the fish until the underside begins to char or blacken, then turn and cook the other side.
    This will cook quickly and creates a LOTof smoke.



    King Mackerel Marinade

    • 5 lbs king mackerel
    • 1 cup olive oil

    Marinade:
    • 2 qts water
    • 1/2 cup sea salt (or pickling salt)
    • 1 cup brown sugar
    • 1 cup honey

    • Combine marinade ingredients
    • Place fish and marinade in covered container and marinate in refrigerator for 36 hours.
    • Remove fish from marinade and pat dry
    • Coat fish thoroughly with olive oil
    • Place fish in smoker at 175° for 8 hours
    • Serve as appetizers or snacks

    BROILED FISH WITH CITRUS-GRAPE SAUCE

    Makes 4 servings.
    Dress up any broiled or poached fish with this delightfully delicate
    fruit sauce.


    1-1/4 pounds fresh or frozen grouper, halibut, or shark steaks, about 3/4" thick
    1/2 teaspoon lemon-pepper seasoning 
    1/4 cup thinly sliced green onions
    1/2 teaspoon finely shredded Florida Orange Peel
    1-1/4 cups Florida Orange Juice 
    1 tablespoon cornstarch 
    1/4 teaspoon salt 
    3 Florida Oranges, peeled, sectioned, and seeded
    1 cup seedless green grapes, halved 
    2 tablespoons dry sherry (optional)

    Thaw fish, if frozen.  Spray the unheated rack of a
    broiler pan with nonstick coating. Sprinkle both sides of fish with lemon-pepper seasoning. Place fish on rack of broiler pan. Broil 4" from the heat for 4 minutes; turn fish. Broil 3 to 5 minutes more or until fish flakes when tested with a fork.

    Meanwhile, spray an unheated medium saucepan with nonstick coating.  Add onions; cook and stir over medium heat until tender.
    In a bowl combine orange peel, orange juice, cornstarch, and salt. Add to onions in saucepan. Cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more.  Add orange sections, grapes, and if desired, sherry.  Heat through. Spoon sauce over fish.

    GRILLED TUNA AND RED PEPPERS
    Serving Size : 4


      6        Tablespoons Lemon juice
      4        Tablespoons Olive oil
      1          Teaspoon Fresh Rosemary Leaves -- chopped
      2            Cloves Garlic -- minced
      1              Pinch Pepper
      4              Each Tuna Steaks (6 Ounce Each)
      4              Whole Red Bell Peppers


    [1) Combine Marinade ingredients and marinate Tuna for 1 hour.

    [2) Cut Red Peppers in half, remove seeds and white pulp.

    [3) Brush Tuna with some olive oil and grill, brush Red Peppers with some olive oil and grill at the same time.

    NOTES: Serve with Red pepper half on top of Tuna, and a sprig of fresh Rosemary.

    BAKED CAJUN FISH

    A healthful, affordable meal.

    25 minutes
    Serves: 6


    6 white fish portions, 3-oz each (if frozen, thaw first in refrigerator)
    1 Tbsp lemon juice
    1-1/2 Tbsp margarine or butter, melted

    Seasonings:
    1/4 tsp parika
    1/2 tsp granulated garlic
    1/4 tsp onion powder
    1/8 tsp white pepper
    1/8 tsp ground oregano
    1/8 tsp ground thyme

    Preheat oven to 350 F.
    1. In a small
    bowl, combine paprika, garlic, onion powder, white pepper, oregano, and thyme.

    2. Place fish in an ungreased 13" x 9" x 2"
    baking pan.

    3. Sprinkle lemon juice and seasoning mixture evenly over fish.

    4. Drizzle melted margarine or butter evenly over fish portions.

    5. Bake for 20-25 minutes until fish flakes easily with a fork.

    CREAMY SHRIMP AND GRITS

    1 pound large raw shrimp, peeled and deveined*
    1 cup heavy cream
    2 cups water
    1 1/2 cups hot stock (shrimp, chicken, or vegetable)
    1/4 cup butter
    Salt and black pepper to taste
    1 cup stone-ground grits**
    3 tablespoons fresh
    lemon juice
    Salt and black pepper to taste
    6 bacon slices
    2 tablespoons finely chopped
    onion
    1 cloves garlic, minced
    2 tablespoons finely chopped green or red bell pepper

    * To add flavor, place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 7 to 10 minutes. Remove from heat and strain the broth, discarding shells. Add shrimp broth to hot stock.

    ** If using quick-cooking grits (not instant), reduce cream to 1/2 cup and reduce stock to 1 cup.

    In a large saucepan over medium-high heat, combine cream, water, and hot stock; bring to a gentle boil. Add butter, salt, and pepper. Slowly add grits, stirring constantly (so that the grits do not settle to the bottom and scorch), until all are added reduce heat to medium-low. Cook for 20 minutes, stirring occasionally (be carefully not to scorch mixture), or until the grits are tender. Grits should have absorbed all of the liquid and become soft and should have the same consistency as oatmeal (moist, not dry). If the grits become too thick, add warm stock or water to thin. Remove from heat.

    Sprinkle shrimp with lemon juice, salt, and pepper; set aside. In a large frying pan over medium-high heat, cook bacon until brown but not crisp. Remove from heat and pat dry with paper towels; set aside. Coarsely chop bacon when cool. Reserve 4 tablespoons bacon great in the frying pan. Add onion, garlic, and green or red bell pepper; sauté 10 minutes or until the onion is transparent. Add shrimp mixture and bacon; sauté 5 to 7 minutes or until shrimp are opaque in center (cut to test). Remove from heat. To serve, spoon hot grits onto individual serving plates and top with shrimp mixture.

    Makes 4 servings.

    Shrimp and Grits

    Ingredients
    6 cups water
    6 cups milk
    2 teaspoons salt
    1 teaspoon freshly ground white pepper
    4 tablespoons butter
    1 1/2 cups white grits (NOT instant  or Quick Cooking)
    16 Oz. finely  grated white cheddar cheese (optional)
    1 pound fresh shrimp, shelled and de-veined
    Salt and Pepper to taste

    Directions
    In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour and 15 minutes, stirring occasionally. (**The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out the grits.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese if desired.

    In a separate pot add shrimp to boiling water. Cook for 3 minutes. Add shrimp to grits and season to taste with salt and pepper.

    Yield: 8 servings

    CAROLINA SHRIMP & GRITS
    4 cups water
    1 teaspoon salt
    1 cup grits
    1/2 cup butter
    2 cups (8 ounces) shredded
    Cheddar cheese
    1/4 teaspoon garlic powder
    3 eggs
    3/4 cup half-and-half

    1. Combine water and salt in saucepan. Bring to a boil. Gradually add grits and cook for 5 minutes, stirring constantly. Remove from heat and stir in butter, Cheddar cheese and garlic powder.
    2. Beat eggs and half-and-half together. Add to grits.
    3. Pour mixture into greased 2 quart casserole. Bake at 350*F (175*C) for 45 minutes.

    Shrimp:
    1/4 cup diced onion
    2 tablespoons butter, divided
    21 to 26 fresh shrimp, peeled and de-veined
    1 1/2 teaspoons herbs de provence
    1 1/2 teaspoons Cajun seasoning
    2 slices bacon or strips of ham, diced and cooked crisp
    Minced fresh parsley
    Lemon wedges

    1. Sauté onion in 1 tablespoon butter in saucepan until softened. Add shrimp, herbs de provence, Cajun seasoning and remaining 1 tablespoon butter. Cook, stirring constantly, until gray sauce forms.
    2. Pour over grits and garnish with crumbled bacon or ham, parsley and lemon.