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WE SERVE THE AREAS OF SOUTHPORT,
OAK ISLAND, BALD HEAD ISLAND, HOLDEN BEACH, CAROLINA BEACH
no fishing license required while on board
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Go fishing with us and you will see why we were
invited to be a member of the BBB | |
Grilled Thai Snapper Packets
4 red snapper fillets (5-6 ounces each)
1 carrot, thinly
julienned
1 green onion, minced
1/4 cup fresh cilantro
3 tablespoons lime juice
2 cloves garlic, minced
1
tablespoon fish sauce
1 tablespoon olive oil
1 teaspoon fresh ginger, minced
1 teaspoon sugar
4 large aluminum
foil sheets
Preheat grill for medium heat. Combine fish sauce, lime juice,
oil, sugar, ginger, and garlic in a small mixing bowl. Place each fillet skin side down on foil sheet. Top with Thai seasoning
mixture, carrots, cilatro, and green onion. Seal packets, but not too tightly to be sure steam is allowed out during cooking.
Place fish packets on grill and cook for 8-10 minutes. Remove
from heat, cut foil with kitchen shears, and serve.
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
Delicious Crab Cakes
INGREDIENTS
- 1 pound fresh crab meat
- 1 egg
- 2 tablespoons mayonnaise
- 1/2 teaspoon ground mustard
- 1 dash Worcestershire sauce
- salt and pepper to taste
- 4 ounces buttery round crackers, crushed
- 2 cups oil for frying, or as needed
DIRECTIONS
- In a medium-size mixing bowl, combine crabmeat, egg, mayonnaise, mustard powder, Worcestershire
sauce, and salt and pepper to taste.
- In a large skillet, heat 1/4 inch of vegetable oil to a high heat. Roll heaping spoonfuls on
the crab mixture in the crackers, then place the ball in the hot oil. Flatten lightly with a spatula so that the crab cake
is 1/2 inch thick. Fry the crab cakes, flipping to ensure both sides get browned.
SOUTHWESTERN FISH TACO SALAD
1/2 cup Tartar Sauce for Seafood 1/2 cup prepared salsa
Vegetable oil for frying
1 pound fillets, cut into serving-size
pieces
3/4 cup Fish Fry Seafood Fry Mix 1 teaspoon OLD BAYŽ with Garlic & Herb Seasoning or
OLD BAYŽ Seasoning 1 bag (10 ounces) mixed salad greens
2 tomatoes, chopped
2 avocados, peeled and
sliced into thin wedges
1. Mix tartar sauce and salsa. Refrigerate until ready to serve with salad.
2. Pour oil into large skillet, filling no more than 1/3 full. Heat on medium-high heat
to 375°F. Coat and fry fish with Fish Fry Mix, as directed on package. Cool slightly. Sprinkle with
Old Bay.
3. Toss salad greens, tomatoes and avocados in large bowl. Divide among serving
plates. Place fish on greens. Serve with dressing.
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
- Saute shimp in olive oil (remove from pan)
- Add onions, peppers and vegetables
- Add garlic
- Add tomatoes
- Add cognac as much as you like
- Add shirmp and tortellini then ladle in alfredo sauce to coat everything
- 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
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
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| 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
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| 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.
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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
˝ cup flour
1/3 cup cooking oil
˝ cup butter
˝ 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!!!!
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.
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."
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.
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 ź" 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
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
- 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.
- Beat eggs and half-and-half together. Add to grits.
- 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
- 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.
- Pour over grits and garnish with crumbled bacon or ham, parsley and lemon.
Serves 4.
Curried Sgombri
|
|
| Recipe Information |
| Rating: |
|
| Prep Time:: |
15 to 30 minutes |
|
Cook Time: |
Less than 15 minutes |
|
Cooking Method: |
Boiled |
|
Meal Type: |
Entree |
|
Main Fish: |
Mackerel | |
| Ingredients |
- Atlantic mackeral fillets (also called scombri)
- canned coconut milk
- a good freshly-ground curry powder
- extra virgin olive oil
- sesame seed oil
- chopped zucchini
- chopped carrots
- chopped onions
- chopped cauliflower
- salt
- chopped garlic
- red pepper flakes
|
| Directions |
| Sear the scombri
fillets in a small amount of oil, half olive, half sesame seed. You can also include chopped garlic -- one clove for each
two fillets (though this is not strictly necessary).
When the fish is just starting to brown, add the coconut milk, one
can for each 3 fillets (but no less than half a can) and a generous pinch of salt.
When it begins to boil, reduce the heat so it gently bubbles and add
a generous teaspoon of (real) curry powder for each fillet. Pakistani or Thai are the best. Stir gently and cover.
Meanwhile, chop the vegetables into fairly large pieces, and add them
to the coconut milk and fillets. Season with red pepper flakes -- enough to raise the temperature but not so much that the
flavor of the fish is lost.
Cook until the fish is almost done and the vegetables have just begun
to soften. Uncover and raise the temperature, cooking just long enough to reduce and thicken the liquid slightly, then serve
in large, shallow bowls.
If company's coming, combine with steamed mussels just before serving,
drizzling the liquid over the shellfish. |
| Cheese
Baked King Mackerel |
|
2 large fillets
1 6-oz pkg Swiss Cheese
1 40oz pkg mozzarella
shredded
2 tbs butter
2 tbs flour
1 cup milk |
White wine
Worcestershire Sauce
Lemon
juice
2 green onions w/tops, chopped
Salt / Pepper
Paprika |
|
Remove skin and dark streak from fillets; place fillets in shallow
baking dish. Squeeze a liberal amount of lemon juice over fish; sprinkle with wine and Worcestershire sauce. add
salt, pepper, and milk. Make a cream sauce with the butter, flour, salt, pepper and milk. Sauce should be smooth and
thick. Place slices of Swiss cheese over fish; cover with white sauce, then with shredded mozzarella. sprinkle
with paprika. Bake at 350 degrees for 40 minutes. Sprinkle green onions over all for last 5 minutes of baking. |
Chilled Grouper Salad
Ingredients:
1/3 cup Light Cottage Cheese
1/3 cup Light Mayonnaise
3
tbl Skim Milk
2 tsp Horseradish
1 tsp Lemon Juice
1/8 tsp Lemon
Pepper
1 cup Water
1/2 cup Chablis
1/2 tsp Hot
Sauce
1 med Onion, sliced
4 x Strips Lemon Rind
1
lb Grouper Fillet
1/2 cup Carrot, shredded
1/2 cup Tomato, chopped
6
cup Romaine, shredded
Method:
Process first 6 ingredients in the container of an electric blender or food
processor until smooth, set aside. Combine water and next 4 ingredients in a large skillet; bring to a boil. Cover, reduce
heat, and simmer 5 minutes.
Add fillet; cover and simmer 20 minutes or until fish flakes easily when tested with a fork.
Gently
remove fillet, and discard liquid. Cover and chill fillet 1 hour.
Flake fillet with a fork; arrange fillet, carrot, and
tomato on a lettuce-lined serving platter. Serve with Horseradish dressing. Alternate fish: Jumbo cod, sea bass.
| BERMUDA
- STYLE BAKED FISH |
|
|
1 lb. or pkg. frozen fish fillets (sole, haddock, cod, grouper,
dolphin), thawed
1/2 minced med. onion
1/2 c. cheddar cheese, shredded
1/2 c. + 2 tbsp. milk
1/4 c. seasoned bread
crumbs
Salt & pepper to taste
Saute onions in 2 tablespoons butter or olive oil. Mix with bread crumbs,
cheese, salt and pepper (if desired). Place fish in buttered baking dish. Pour milk over fish. Top with bread crumbs, onion,
cheese mixture. Bake 40 minutes at 350 degrees. |
4 6-ounce red snapper fillets Makes
4 servings
1 ˝ teaspoons fresh lemon juice
1 Tablespoon vegetable oil
1/2 cup chopped green bell peppers
1/2 cup
chopped onions
1/2 cup dry white wine
1 Tablespoon chopped fresh parsley
1/2 teaspoon dried basil, crumbled
1/2
teaspoon cayenne pepper
Fresh ground pepper
1 cup chopped tomatoes
1/4 cup grated Parmesan cheese
1/8 teaspoon
favorite hot pepper sauce (such as Tabasco)
Prepared cooked rice to serve on the side. Preheat oven to 350’F. Sprinkle the fillets with lemon juice. Heat oil in a skillet over med-low heat. Stir
in the bell peppers and onions and cook until softened, about 5 minutes. Add the fillets and cook 1 minute per side. Leaving
fillets in the skillet, add the wine, parsley, basil, cayenne and pepper. Cover and simmer 2 minutes. Transfer to an ovenproof glass baking dish. Spoon tomatoes over the fish. Sprinkle with Parmesan cheese and hot
pepper sauce. Bake in oven until fish is opaque, about 8 minutes. Serve immediately with rice.
Grilled Citrus Mackerel
| 2 pounds mackerel fillets |
freshly ground black pepper |
| 1 clove garlic, minced |
1 small red onion, peeled and halved |
| 2 tablespoons olive oil |
1/2 green pepper, diced |
| 1/4 cup orange juice |
1 small carrot, peeled, thinly sliced |
| 1/4 cup low-sodium soy sauce |
1 yellow squash, thinly sliced |
| 1/4 cup fresh lemon juice |
|
Wash and dry mackerel fillets. Sauté garlic in 1 tablespoon oil
in skillet. Blend in orange juice, soy sauce, lemon juice and pepper. Pout over mackerel fillets in shallow
dish or baggie and marinate for at least 1 hour. Grill or broil
fillets for about 20 minutes; baste with marinade. While fish is cooking, sauté onion, green pepper, carrot and squash
in 1 tablespoon oil and some of marinade until fork tender. Serve fish with sautéed vegetables over fillets. Serves
4.
|
GRILLED MAHI-MAHI WITH SWEET ONIONS AND GARLIC |
|
1 1/2 pounds mahi mahi, sliced 3/4-inch thick
(4 servings)
1 large Vidalia, Maui or other sweet onion
5 cloves garlic, thinly sliced
3 tablespoons olive oil
2
tablespoons butter
1/2 teaspoon sugar
3 tablespoons orange juice, (fresh is best)
1/4 teaspoon salt
1/4 teaspoon
pepper |
|
| Peel and slice the onion and garlic cloves as thinly
as possible. Heat the oil and butter in heavy skillet. When the butter bubbles, add the onions and garlic. Reduce heat to
medium-low and cook the onions very slowly for 20 to 25 minutes until they're golden brown. Watch mixture to avoid burning.
When the onions are golden, sprinkle with sugar, orange juice, salt and pepper. Allow the juice to evaporate for about 1 minute.
While onions are cooking, heat a grill to medium-high. Brush both sides of the mahi mahi fillets
with olive oil. Cook the fish for 2 minutes directly on grill; rotate the fish one-quarter turn without flipping it. (This
gives the fish an attractive diamond pattern from the grill.) Cook for 5 minutes longer on the same side. Flip fish and cook for 5 minutes longer. Fish is done when it feels firm to the touch. (Cooking time may vary slightly
according to thickness of fillets.) Serve fillet topped with the onion and garlic
mixture. Makes 4 servings. |
ORIENTAL BROILED GROUPER 3 tablespoons soy sauce; 1 tablespoon sesame oil; 2 tablespoons
lemon juice; 1 teaspoon grated ginger root; 1 clove garlic, minced; 1 pound grouper. Combine soy
sauce, sesame oil, lemon juice, garlic and ginger root in a bowl. Wash and dry grouper and coat well with the sauce
mixture. Arrange in a shallow pan, and broil for 6 to 7 minutes, basting often with sauce mixture.
TARTAR SAUCE 1/4
cup mayonaisse; 2 tablespoons sweet pickle relish; 2 or 3 drops of lime juice.
Mix all ingredients in a small bowl and chill. Makes about 2/3 cup sauce.
COCKTAIL SAUCE 1
cup catsup;few drops of Tabasco sauce;few drops of lemon juice; 1/4 teaspoonful of Worcestershire sauce;1 tablespoon horseradish,buy
it in your groceries referigerated aisle. Mix together and add more
horseradish if you like your sauce really hot.
BARRACUDA OREGANO 1 clove garlic, crushed; 1 teaspoon Oregano; 3 tablepoons parsley; 4 fillets, cut in half; 1/4 cup
olive oil; 1/4 cup butter. Place fish in baking pan. Sprinkle with
the oil and dot with butter. Combine the garlic, oregano, and parsley and sprinkle on the fish.Bake at 400* for 25 minutes.
Serves 4. (Great way to use those fresh herbs)
DEVILED BARRACUDA
2 pounds barracuda fillets; 1/2 cup chilli sauce;
2 tablespoons salad oil; 2 tablespoons prepared mustard; 1 tablespoon Worcestershire sauce; 1/2 teaspoon salt; pepper to taste.
Wash and dry barracuda. Place in broiler pan. Mix other ingredients. Spread evenly over fish fillets. Cook under broiler for
5 minutes, or until browned and fish flakes easily when tested with a fork. Serves 6.
SPANISH MACKEREL DELUXE 3 mackerel, 2 lb each; 2 tablespoons butter;1 tablespoon shallots, chopped; 1/2 pt wine, dry white;1/2 cup hollandaise
sauce; 1 parsley sprig. Fillet the mackerel; place in a pan with butter and shallots, cover with
wine and bring to a boil. Cook slowly for 12 minutes in hot oven. Remove the fillets, keeping them in a warm place. Reduce
liquid in the pan by boiling. Add the juice of the parsley sprig which has been boiled and strained. Add 1 Tbsp butter and
the hollandaise sauce, stir until smooth, pour over the hot fillets and serve. Can also be used for Kings and Amberjacks.
BARBECUED BARRACUDA 2
pounds fish fillets; 1/3 cup salad oil or bacon fat; 1 tablespoon Worcestershire sauce; 1 large onion, slice thin; 1 tablespoon
prepared mustard; 2 tablespoons brown sugar; 1/4 cup Tarragon vinegar; 2 teaspoons salt; 3/4 cup catsup; dash tabasco; paprika.
Grease pan with part of fat and place fish in it. Mix remainder of fat with other ingredients. Sprinkle fish with paprika,
cover with slice onion and spread catsup mixture over all. Bake for 10 minutes in 450* oven basting often. Brown under broiler
for a few minutes just before serving. Serves 6.
GRILLED AMBERJACK/ GINGER AND HONEY 2 lbs. amberjack; 1 cup honey;2 teaspoons ground papper; 2 bell peppers, sliced. Cut amberjack into serving size
pieces. Combine honey and ginger, then coat fish using 1/2 the mixture. Grill on oiled surface, basting often and turning
once. Coat peppers with honey/ginger mixture and grill turning often to keep from burning. Fish is done when it flakes
easily with a fork.
AMBERJACK SANDWICH 4
amberjack steaks; Italian dressing; 4 large hamburger buns; cole slaw; tomato sliced; mayonnaise. Marinate the amberjack
steaks in Italian dressing for 1 hour, then grill over low heat until fish flakes and is done. Fix with hamburger buns, sliced
tomato, cole slaw and mayo.
FLAKED KINGFISH CASSEROLE 2 cups cooked
flaked fish; 1/2 teaspoon salt; 2 tablespoons lemon juice; 1 tablespoon butter; 1 can condensed cream of tomato soup; mashed
potatoes. Mix first 3 ingredients. Heat soup and add butter (do not boil). Mix with fish mixture. Pour into shallow
1 quart casserole dish. Spread mashed potatoes over top. Bake in moderate oven at 350*F for 15 minutes or until potatoes are
brown. Sprinkle top with parsley flakes or 1 tablespoon chopped fresh parsley, or serve plain. ALTERNATE RECIPE: Use
cream of mushroom soup with 1/2 cup milk instead pf tomato soup. Omit lemon juice and butter. Add 1/4 cup chopped pimento;
1 small onion, grated; 3 hard cooked eggs, sliced. Heat and serve over asparagus on toast halves instead of potatoes. Serves
6.
CHEESY BAKED MACKEREL Mackerel fillets; 1
onion; 2 stalks celery; 2 tablespoons lemon juice; 2 ounces butter; 6 tablespoons grated cheese; 2 tablespoons flour; 1 cup
milk; 1/8 tablespoon Worcestershire sauce; salt and pepper. Wipe mackerel fillets with damp cloth; place in casserole and
sprinkle with salt, pepper, and lemon juice. Scatter chopped onion and celery over fish. Add small amount of water and bake
at 350* for 10 minutes. Melt butter in pan and add flour, blending until smooth. Gradually add milk until thickened. Then
add salt, pepper, Worcestershire sauce and 4 tablespoons cheese. Pour this sauce over fish. Sprinkle with remaining cheese
and bake 10 more minutes or until done.
DELICIOUS BROILED MACKEREL 2
pounds Mackerel fillets; 1/2 cup cooking oil; 2 cans, 4ozs each, mushrooms, stems and pieces, drained; 1 cup cheddar
cheese; dash pepper and salt; parsley. Skin fillets and cut into serving size portions. Combine oil, salt and pepper;
mixing throughly. Chop mushrooms and combine with cheese and parsley (fresh is great). Place fish on well greased broiler
pan and brush with oil mixture. Broil about 3 inches from source of heat for 3 or 4 minutes. Turn carefully and brush
other side with oil mixture. Broil for 3 or 4 minutes longer or until fish flakes easily. Spread mushroom sauce mixture on
fish and broil 2 to 3 minutes longer or until lightly browned. Serves 6
SHARK KABOBS Cut carrots
into 1/2 inch chunks, blanching until barely tender. Alternate fish, carrots, and pineapple on skewers, until you have four
chunks of fish on each skewer. Marinate in a mixture of pineapple juice, butter, and soy. Suspend skewers over a 13x9 pan
lined with foil and spoon marinade over kabobs. Broil for 4 minutes, then turn and broil for another 4-5 minutes,
basting with marinade often. Can also be grilled. Serve over hot rice. Make at least 2 kabobs per person.
GRILLED MAHI-MAHI, For 4 dolphin steaks use 1/4 cup
melted butter, 2 caps tiger sauce, juice from 1 lemon and marinate in this mixture for 30 minutes. Place on grill and keep
basted with marinade, grill 21/2 to 3 mins. on each side till done . This is a simple recipe, but it is GOOD!!!!!!!
GRILLED SHARK Fillet shark being sure to cut
off skin. Cut out red meat and cut into grillable size pieces. Salt and pepper to taste. Mix melted butter and lemon juice
to baste meat while grilling. Grill and baste often. Enjoy!
MACKERAL HI-HAT 6 small spanish mackerel;
3 tablespoons butter;1 small onion, minced;2 cups bread crumbs; 1 teaspoon salt; 1/2 teaspoon pepper; 3 tablespoons water;
1/4 cup chopped sweet pickles; 1/2 cup sour cream; 1/2 cup milk. Melt butter in large skillet and cook onion until soft.
Toss with bread crumbs, salt, pepper and water. Add pickles. roll fillets loosely and fasten with toothpicks. Place in buttered
baking pan. Fill centers with stuffing. Mix sour cream and milk and pour around fillets. Bake at 350*F. for 25 minutes. Serves
6.
MICROWAVABLE FISH/BROCCOLI AND CHEESE SAUCE 2 tablespoons margerine or butter; 2 tablespoons all-purpose flour; 1 teaspoon instant chicken bouillon; dash of ground
nutmeg; dash of red pepper; 1 cup milk; 2/3 cup shredded cheddar cheese; 1 package (10 ounces) frozen chopped broccoli, defrosted
and well drained; 1 tablespoon lemon juice; 1 pound fresh or frozen (defrosted) fish fillets. cut into serving pieces; 1/2
tablespoon salt; 2 tablespoons grated Parmesan cheese; paprika. Place margerine in a 4-cup measure. Microwave on high
until melted. Stir in flour, bouillon, nutmeg and red pepper; stir in milk. Microwave uncovered, stirring every minute until
sauce is thickened, 3 to 4 minutes. Stir in Cheddar cheese. Spread broccoli in 8x8x2 baking dish. Sprinkle with lemon juice.
Arrange fish on broccoli with thickest parts to outside edge; sprinkle with salt. Spread sauce over fish and broccoli. Cover
with waxed paper and microwave on high 8 minutes or until fish flakes easily with fork. Check after 4 minutes. Let stand
3 minutes. Sprinkle top with Parmesan cheese and paprika. Serves 5 or 6.
BLACK SEA BASS FILLETS {good way to use some
of those fresh herbs} 1 cup whole grain bread crumbs; 1/2 teaspoon black pepper; 1 tablespoon minced
fresh parsley; 1/2 teaspoon minced fresh dill; 1 teaspoon minced fresh chives; 1/2 teaspoon minced fresh terragon or 1/8 teaspoon
dried; 6 black bass fillets of equal size (about 21/2 to 3 pounds); 1 cup milk; 1/2 cup whole wheat flour; 6 tablespoons butter;
3 tablespoons corn oil.
Combine the bread crumbs with all the herbs and seasonings. Dip the fillets in milk, then
in flour, then in milk again, and finally in the seasoned bread crumbs. Heat the butter and oil in a heavy skillet and
saute the crumbed fillets until they are brown on both sides (about 4 minutes per side) Test with a skewer to see if fish
flakes easily. Then transfer with a wide, slotted spataula to a hot platter. Garnish with parsley and lemon wedges. Serves
6
AU GRATIN FISH SUPREME 1 tablespoon
plus 1 teaspoon reduced-calorie margerine (tub); 1 cup sliced mushrooms; 1/4 cup diced onion; 1 tablespoon plus 1 teaspoon
all-purpose flour; 1/2 teaspoon salt; dash of pepper; 1 cup skim milk; 1 package (9 ounce) frozen French-styled green beans,
cooked according to package directions; 4 ounces cooked flounder fillets; 1 English muffin split in half and toasted; 2 ounces
Cheddar cheese, shredded. In 10-inch nonstick skillet heat margerine until bubbly and hot; add mushrooms and onion
and saute until onion is translucent. Sprinkle vegetables with flour, salt, and pepper and stir quickly to combine; cook,
stirring constantly for 1 minute. Continue to stir, gradually add milk and bring just to a boil. Reduce heat and let simmer
until mixture is smooth and thickened, stirring frequently. Stir in the green beans and fish and cook until fish is heated
through. Set each muffin half on a flamproof plate; top each half with half of fish mixture and 1 ounce cheese. Broil
until cheese is melted and lightly browned, about 1 minute. Makes 2 servings.
DOGFISH KABOBS 2 pounds dogfish fillets, cut
into 1-inch cubes; 1/4 cup olive oil; 4 tablespoons lemon juice; 1 teaspoon finely minced fresh dill; 1 teaspoonful finely
minced fresh parsley; 2 small yellow summer squash, cut into 11/2-inch chunks; 2 sweet red peppers, seeded and cut into 1-inch
squares; 1 green pepper, seeded and cut into 1-inch squares; 2 small onions, peeled and quartered; 1/2 teaspoon paprika;
1/8 teaspoon cayenne pepper. Rinse and dry fish cubes. In a glass bowl mix together the oil, lemon juice, and herbs
and marinate the fish for 1 hour. Drain and reserve the marinade. Take all the cut vegetables and toss them in the marinade
and then drain the vegetables as well. Reserve the marinade as a basting sauce. Skewer the fish and vegetables, alternating
colors, on long metal skewers. Sprinkle the kabobs with the paprika and cayenne and broil about three inches from the source
of heat for about 10 minutes or until the fish flakes, turning and basting often with the marinade while the kabobs cook.
Also works great on the grill! Serve with hot brown rice and garnish with lemon wedges. Serves 6!
DEEP FRIED GROUPER FINGERS STUFFED WITH CHEESE
2 pounds grouper fillets, cut into 1x3 inch fingers; 1/4 pound Gruyere cheese, cut into 1/2x2
inch pieces; juice of one lemon;2 eggs, beaten; 1/2 cup whole wheat flour; 3 cups soft, whole grain bread crumbs; corn oil
for deep frying. Use a sharp, pointed knife and cut a slit on the side of each fish finger to make a pocket long enough
to accommodate the sliver of cheese. insert cheese and close the pocket with a toothpick. Beat the lemon juice and eggs together.
Dip the fingers in the flour and then in the egg mixture. Roll them in bread crumbs. Chill on wax paper in the refrigerator
for 30 minutes. Heat the oil to 370F. Use a fat thermometer to keep the temperature constant. Deep fry a few pieces at a time
for 2 to 3 minutes until color is golden and fish flakes. Drain on paper towels and keep warm in a hot oven until all fingers
are fried. Remove toothpicks and garish with parsley and lemon wedges.
Serves 6!
BLACKENED TUNA, DON'T DO THIS ONE INDOORS!!!
4 Tuna fillets, 1/2 t. each crushed red pepper, garlic salt, onion powder, and
dried basil. 1/4 t. each, ground white pepper, dried crushed thyme, black pepper, sage. 1/4 cup melted butter.
Combine all dry seasonings in a bowl, brush both sides of fillets with melted butter, then coat both sides generously with
seasons. Heat cast iron frying pan smoking hot. Add fillets to pan, drizzle 2 T. melted butter over fillets. Cook 2
1/2 to 3 minutes till blackened, turning only once. DO NOT OVERCOOK!!!
Bass & Beer 2 pounds of bass fillets 1/2 to 3/4"
thick; 1/4 tsp pepper; paprika; 1/4 cup chopped onion; 1/4 cup butter; 2 tbls plain flour; 2 cups beer; 1 tbl brown sugar;
2 whole cloves; 1 tbl lemon juice. Sprinkle fish fillet with 1 teaspoon salt, the pepper and a pinch of paprika. In
a skillet, cook onion in butter till tender. Stir in flour and cook and stir until brown. Gradually stir in the beer. Cook
and stir until bubbly. Stir in the sugar and the cloves. Add fish fillets to sauce. Cover and cook for 10-15 minutes over
low heat until fish flakes with a fork. Remove fish to a platter. Stir lemon juice into the sauce. Serve sauce over fish with
cooked wild or white rice. Makes 6 servings.
Supreme Bass 3 cups bass, cooked and flaked;
1/2 cup cucumber, finely chopped; 2 tbls radish, chopped; 2 tbls mayonnaise; 2 tbls sour cream; 1 tsp salt; 1/4 tsp pepper;
1 tsp onion powder; 4 tomatoes, sliced thinly; 16 slices of rye bread, toasted; 6 Swiss cheese slices. In medium bowl,
mix fish, cucumber, radish, mayo, sour cream, salt, pepper, and onion powder. Place tomato slices on half the bread slices.
Divided bass mixture evenly between the bread slices and spread to edges. Top with Swiss cheese and rest of bread slices.
Grill until cheese melts. Serves 2
STRIPED BASS WITH FRESH FENNEL AND GARLIC 3/4 cup butter; 3 tablespoons olive oil; 4-5 cloves garlic, finely minced; 1 stripped bass, about 5-6 pounds,
or 2 bass about 2 1/2 pounds each; 1/2 teaspoon black pepper; 1 whole bulb fennel with the leaves. Preheat oven to 375.
In a large, oven to table baking dish, heat the butter, oil, and garlic slowly on top of the stove. Do not let the garlic
burn. Let cool briefly and add the fish, turning to coat all sides with the mixture. Sprinkle with pepper. Cut the fennel
bulb coarsly, and lightly stuff it into the cavities of the fish. Snip the leaf tops of the fennel, pull off, and discard
the tough outer leaves. Cut stalks into peices and arrange around the fish. Bake for agout 45 to 50 minutes basting both fish
and fennel frequently with the butter-garlic mixture. Serve in the same pan. Serves 6.
I KNOW WE DON'T CATCH SALMON AROUND HERE, BUT, THESE WERE PRINTED FOR A SPECIAL REQUEST!!!
BAKED SALMON FILLET WITH SOUR CREAM AND DILL SAUCE2 lbs. salmon fillet (preferably in one piece) with skin left on. 2 T. softened butter, 1 T. lemon juice, 1 T.
grated onion,1 cup sour cream, 1 egg yolk,1 T. minced fresh dill, 1/4 t. white pepper, 1 t. grated lemon rind. Preheat
oven to 400*F. Place salmon skin side down in buttered oven to table dish and brush some butter on top of fish. Mix
lemon juice and onion and spread on top also. Bake approx. 20 mins. according to thickness of fillet. While salmon is baking,
mix sour cream with the egg yolk, dill, and pepper.Approx. 5 mins. before fish is done, spread this mixture on fish. Sprinkle
fillet with grated lemon rind before serving. Serve with lemon slices. SERVES 6.
MARINATED AND BROILED SALMON STEAKS IN THREE- CITRUS SAUCE:: 2
lbs. salmon steaks,3/4 inch thick, juice of one small orange and one t. of grated rind, same for one lemon and
same for one lime,one small onion, grayed, one t. mild honey, one small, fresh hot pepper, seeded and minced. Two T. butter,
melted. Place salmon steaks in a single layer in a glass baking dish. (DO NOT USE METAL). Mix all juices and rinds
together along with onion, honey,and pepper. Pour over salmon and marinate in refrigerator for 3 hours. occasionally baste
fish with sauce to improve full coverage. Brush a perforated broiling rack with the butter. In bottom of broiler pan, put
in some boiling water. Put steaks on broiler pan and brush with butter. Broil about 6 mins. until fish flakes. Heat marinade
and pour over fish before serving. Serve with slices of lime and garnish with sprigs of watercress. SERVES 6.
OVEN-FRIED SHARK 2
pounds shark fillets; 1/2 cup rich milk; 1 cup dry bread crumbs; 1/8 teaspoon basil; 1/3 cup melted butter or margerine; 1
1/2 teaspoons salt; Dash pepper; 2 tablespoons chopped parsley. Wipe fillets with a damp cloth. Pour milk into
small mixing bowl. Add salt, pepper and basil. Stir well. Dip each fillet 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 30 minutes. Serves 6.
BAKED DRUMFISH 2 pounds drumfish steaks; 1/2 cup
French dressing; 2 tablespoons lemon juice; 1/4 teaspoon salt; 1 can (3 1/2 ounces) french fried onions; 1/2 cup grated
Parmesan cheese. Cut into serving-size portions. Place fish in a shallow baking dish. Combine dressing, lemon juice,
and salt. Pour sauce over fish and let stand for 30 minutes, turning once. Remove fish from sauce and place in a well-greased
baking dish, 12x8x2 inches. Crush onions. Add cheese and mix throughly. Sprinkle onion mixture over fish. Bake in a moderate
oven, 350 F., for 25 to 30 minutes or until fish flakes easily when tested with a fork. Serves 6 to 8.
BAKED FLOUNDER FLORENTINE 6 to 8
large flounder fillets, about 2 pounds; 3 8-ounce packages spinach, cooked, chopped and drained well; 2 cups sour cream; 1/2
cup scallions, chopped; 1 lemon freshly squeezed; 1 teaspoon salt; 2 tablespoons flour; 1/2 cup cheddar cheese, grated; buttered
bread crumbs; paprika. In a medium mixing bowl, combine spinach, sour cream, scallions, lemon juice, salt and flour.
Spread half of mixture in a buttered 2-quart baking dish. Cover with the fish slices and spread remaining sour cream mixture
over fish. Sprinkle with cheddar cheese, buttered bread crumbs and a dusting of paprika. Bake at 350 for 25 minutes until
bubbling hot. Serves 6
CLAM CHOWDER 2 6 1/2 ounce-cans
chopped clams; 1 3/4 cups diced potatoes; 1 1/2 cups chopped onions; 4 cups half-and-half or 1 cup cream, 3 cups milk; 3/4
cup butter; 3/4 cup flour. Drain the chopped clams and reserve juice. Put potatoes, onions and celery in a medium saucepot.
Add the clam liquid and enough water to cover. Simmer 10 minutes until tender. Melt butter in another pan and whisk in the
flour, over medium heat. Slowly add the cream or milk, stirring constantly until thickened. Pour the sauce over the vegetables
and gently fold in the clams. Heat until bubbly. Serves 4.
CRABMEAT STROGANOFF 1 pound crabmeat; 3 tablespoons butter;
1 cup mushrooms, sliced; 1/2 cup onion, finely chopped; 1/2 cup dry white wine; 2 teaspoons dill; 1 tablespoon parsley, chopped;
1/2 teaspoon garlic powder; 1 teaspoon grated lemon peel; black pepper; 2 cups sour cream; 8 ounces spinach noodles, cooked
according to package directions; paprika. Saute mushrooms and onions in butter in a large skillet until lightly browned.
Add white wine, dill, parsley, garlic powder and lemon peel. Cook for 3 to 4 minutes and gently stir in crabmeat. Simmer over
medium heat for several minutes and fold in sour cream. Cool until bubbling and serve immediately over green buttered noodles.
Sprinkle with paprika. Serves 4 to 6.
CRAB MUSHROOM FLORENTINE 1 10 ozs. package fresh spinach;
2 tablespoons butter; 1/2 pound mushrooms, sliced; 8 ozs. crabmeat, flaked; 1 cup sour cream; 1 cup cheddar cheese, grated;
1 8 ozs. can tomato sauce; 2 tablespoons onion, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon nutmeg.
Wash and stem the spinach. Place in a pot with 2 tablespoons of water and cover. steam for 3 minutes, drain and chop. Spread
in a buttered 2-quart baking dish. Saute the mushrooms in the butter until soft. Cover the spinach with mushrooms, pouring
pan jucies and butter overall. Combine the remaining ingredients, gently folding in the crabmeat so as not to break it up
to much. Pour sauce mixture into the pan over the mushrooms and bake at 350 for 25 to 30 minutes. Serves 4. GREAT over rice
or noodles.
CRAB IMPERIAL 1 pound fresh crabmeat; 1 tablespoon butter;
1 tablespoon flour; 1/2 cup milk; 1 tablespoon onion, chopped; 2 teaspoons Worcestershire sauce; 2 cups fresh bread crumbs;
1/2 cup mayonnaise; 1/2 lemon, freshly squeezed; 1/2 teaspoon salt; 1/4 teaspoon Old Bay Seasoning; black pepper; 2 tablespoons
butter; paprika. In a medium saucepan melt 1 tablespoon butter and mix in the flour. Slowly add the milk, stirring constantly.
Cook over medium heat until sauce is smooth and thick. Mix in the onion and Worcestershire sauce, remove from heat and cool.
Gently fold in the bread crumbs, mayonnaise, lemon juice, salt, pepper and Old Bay Seasoning. In another pan, melt the remaining
butter and cook for 2 to 3 minutes until slightly browned. Add the crabmeat and toss lightly. Combine the crabment with the
sauce mixture and pour into a 1 quart casserole. Sprinkle with paprika and bake at 450 for 10 to 15 minutes until hot and
lightly browned on top. Serves 4!
WOK FRIED SEA BASS; 1 lb. sea bass fillets, 2 Ts. corn starch,
1 egg white, 1 T. rice wine or dry sherry, 2 t. salt, 4 T. peanut oil, 1 t. finely chopped fresh ginger, 1 scallion chopped
fine including green top; Cut fillets into 11/2 inch squares 1/2 inch thick. Place the cornstarch into a bowl
add fish toss till covered well. Combine the egg white, wine and salt. Dip fish in mixture. Heat wok on high for 30 seconds,
add oil and coat pan then reduce heat to medium. Add ginger and scallions stir then add fish. Cook till fish is firm and white
, usually 1 to 2 minutes. Transfer to heated platter, serve at once.
CRAB SOUP; 1 gallon dressed crabs,(makes about 1 lb. of
crab meat), 1 onion chopped, 3 slices bacon, 1 t. salt, 1/2 t. black pepper, 1/2 cup cornmeal, 1/2 cup water, Place crabs,
onion, bacon, salt and pepper in a large pot. Cover with water and bring to a boil.reduce heat and simmer 1 hour. Remove crabs
and pick out meat. Add meat back to pot. Mix cornmeal with 1/2 cup water in jar and shake to mix and stir in soup for thickening.
Serve with crackling corn bread. SERVES 4.
FISH STEW; 2-3 slices bacon, 3 med. potatoes, diced, 1/2
t. salt, 1/2 t. black pepper, water, 3 lbs. fish fillets, diced, 2 onions diced, 1 bell pepper diced, In a large por render
grease from bacon and remove meat. Put potatoes in pot, add salt and pepper, and cover with water. Bring to a boil then
reduce heat. Add a layer of fish, then onions then bell pepper alternating to the top. Salt and pepper each layer. Bring
to a boil, then reduce heat and simmer 1 to 11/2 hours. (MORE WATER MAY BE NEEDED). DO NOT STIR. SERVES 8-10.
SAUTEED' SHRIMP; 1 lb. headed shrimp (not peeled), 1 med.
onion, chopped, 2-3 T. prepared mustard; In a medium saucepan, combine shrimp, onions, and mustard. Simmer over low heat,
turning shrimp frequently. Peel and eat at table. SERVES 2.
SHRIMP AND RICE; 1 lb. shelled shrimp, 1 med. onion, chopped,
1 med. bell pepper, chopped, 2-3 strips bacon, cut in small pieces, 1 cup cooked rice, 1/2 cup sliced mushrooms, soy sauce
to taste, salt and pepper to taste; In large pan fry bacon till crisp. Remove bacon, Drain all grease except 2 Ts. Saute'
shrimp, onion, bell pepper, and mushrooms until done. Add rice and bacon. Shake soy sauce over mixture till rice is coated.
Let warm, season to taste. Goes well with rolls and salad.
COLD ORIENTAL BLACK SEA BASS 2 1/2 pounds black sea
bass fillets, skinned and cut into 1 inch strips; 1 tablespoon peanut oil; 3 cloves garlic; 1 medium onion, thinly sliced;
5 thin slices peeled, fresh, ginger root; 1 cup water; 1 1/2 cups rice wine vinegar; 1 teaspoon turmeric; 1 teaspoon tamari
soy sauce. Dry fish well on paper towels. In a heavy skillet, heat the oil and saute garlic, onion, and ginger for 2
minutes, stirring constantly. Remove skillet from heat and add the water, vinegar, and the turmeric. Return the heat and bring
the liquid to a boil. Add the fish, lower the heat to a very slow simmer, cover, and poach for 6 to 8 minutes. Cool
in liquid and add soy sauce. Refrigerate for 24 hours in the liquid before serving. Serve with hot, brown rice and quickly
steamed snow peas. Serves 4 to 5
FISH CAKES 1 pound fish fillets, cooked and flaked;
1 medium onion; 3 eggs, beaten; 1 cup bread crumbs; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup vegetable oil
or shortening. In a mixing bowl, combine fish flakes, onion, eggs, bread crumbs, and seasonings. Mix well. Shape into
patties. Panfry in hot oil over medium heat. Brown both sides. Serves 6 to 8.
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
FRIED SHARK TEMPURA WITH TAMARI AND GINGER SAUCE 2 pounds
shark, cut into 1/4 inch thick fillets (shark meat will not fall apart easily as other fish would. They retain
their shape even though they are cut into thin strips); 1 cup whole wheat pastry flour;
1 cup cornstarch; 1/4 t. baking soda; 1 2/3 c. cold water; 1 egg beaten; 1/4 t. cayenne pepper; peanut oil for frying; tamari
soy sauce for dipping; 1 t peeled and grated fresh ginger root or 1 t ground ginger.
Pound the thin shark fillets slightly with the back of a meat cleaver or heavy skillet
and cut into 1 x 3 inch strips. dry well on papper towels. In a bowl, sift the flour, cornstarch, and baking soda. In another
bowl, mix the water, egg, and cayenne together and , using a wire whisk, combine thoroughly with the flour mixture. Now you
must work quickly to get a lacy crust. In a deep skillet, heat the oil to 370*F. Dip fingers in batter and trail a lacy bed
of batter in the hot oil. Dip the fish strips in the batter and lay a few pieces at a time into the lacy puddles of batter.
Then sprinkle more batter sparingly on top of each fish strip in a back and forth motion. Fry only 2 at a time and cook for
only 1 minute until very lightly tan. Remove with wide, slotted spatula and drain on paper towels. Handle gingerly as they
are fragile. When all are cooked, serve hot with a sauce of soy sauce mixed with ginger. Serves 6
CRAB SOUP 2 slices salt pork; 4 medium Irish potatoes. diced; 1/2
cup rice, uncooked; 1 medium onion, diced; 12 whole hard crabs, steamed and cleaned (with roe, if desired); water.
In a 6 to 10 quart pot, render fat from salt pork. Remove pork. Add remaining ingredients
and cover with water. Simmer over medium heat for 1 hour. Serves 4.
BLUEFISH SALAD SUPREME 3 c. cooked,flaked bluefish; 1/2 c.
salad oil; 1/4 c. wine vinegar; 2T. onion, finely chopped; 2 T. green pepper, finely chopped; 2 t. chopped parsley; 1/2 t.
salt; 1/4 t. oregano leaves; 1/8 t. garlic powder; 1/4 c. dairy sour cream; salad greens; pimento; tomato wedges;
In a large mixing bowl, combine fish, oil, vinegar, onion, green pepper, parsley, salt, oregano,
garlic powder, and pepper; toss gently. Chill throughly. Just before serving, stir in sour cream. Serve on salad greens.
Garnish with pimento and tomato wedges. Makes six servings.
BAKED BLUEFISH WITH ZUCCHINI AND SOUR CREAM: 4 T. butter, 21/2 lbs. zucchini cut into 1/4 inch slices, 1 med. onion finely chopped, 1 T. curry powder,
1/2 t. black pepper, 21/2 lbs. bluefish fillets, 1 cup sour cream, 1 T fine, dry, whole grain bread crumbs, 1/2 t paprika
In a large skillet, melt butter and add zucchini, onion, curry powder, and black pepper. Stir and cook over medium heat for
8 to 10 minutes until onion is soft and zucchini is crisply tender. Set aside. Preheat oven to 400F.
Drain the zucchini mixture in a strainer if any liquid
has accumulated. Reserve liquid and mix the sour cream and chives with a bit of the reserved liquid to thin it. Spread the
zucchini evenly over the fish and pour the diluted sour cream and chive sauce over all in the baking dish. Sprinkle with the
bread crumbs mixed with the paprika and bake for 15 to 20 minutes, or until the fish flakes easily. Serves 6 to 8.
BAKED SEA TROUT WITH GROUND ALMOND CRUST; 6 T. butter, melted, 2 1/2 lbs. trout fillets skinned or unskinned, 1 T. lemon juice, 1/2 t. black pepper, 1/2
cup ground almonds, 1 T. minced parsley: Preheat oven to 450*. Brush a shallow oven to table baking pan with 1 T. of
the butter, place fish in pan and sprinkle with lemon juice and pepper. Heat the remaining butter
in a small skillet and add the ground almonds. Stir and cook for 1 to 2 minutes. Spread the almond butter over fish
and bake in upper part of oven for 15 to 20 minutes. When fish flakes easily, sprinkle with parsley and serve. SERVES 6
BARBEQUED SEA TROUT; 2
lbs. fillets, 3/4 cup vegetable juice (v-8), 1/2 t. salt, 1/2 cup hickory flavored barbecue sauce, Place fillets in
a single layer in a greased baking dish, skin side down. Mix other ingredients and pour over fish. Bake 25-30 minutes at 350*.
BROILED SPANISH SHRIMP WITH SAFFRON; 30 large shrimp, about 2 lbs. peeled and deveined but with tails left on, 1 t. crushed saffron strands, 1 large shallot,
chopped, 2 small cloves garlic, finely minced, 1/4 t. dried thyme, 3 T. olive oil, juice of 2 lemons, 1 T. finely chopped
parsley::: Dry shrimp well on paper towel, Prepare a marinade with saffron, shallot, garlic thyme olive oil, and lemon
juice.Add shrimp and toss. Refridgerate and marinate for 1 1/2 hour, turning shrimp a couple times. Melt the butter
in small pan and set aside. Lift out shrimp from marinate. Do not dry. Place on rack of broiling pan. Pour marinade into butter
and heat just to boiling point and set aside as a sauce. Broil shrimp, turning once. Allow 2 to 3 minutes for each side, until
shrimp turn pink and opaque. Arrange on a warm platter and sprinkle with parsley. Serve hot with sauce seperate to spoon over
shrimp at the table. SERVES 6
SHRIMP SCAMPI, ITALIAN STYLE: 1/2 cup clarified
butter, 1/4 cup olive oil, 4 cloves garlic, minced, 1/4 cup minced parsley, 2 T. lemon juice, 1/2 t. dry mustard, 1/2
t. black pepper, 36 jumbo shrimp, cleaned with shell left on and split to tail; Melt the butter in a saucepan. Add the
oil, garlic, parsley, lemon juice, mustard and pepper. Mix well and simmer over low heat until garlic is soft. Then
over medium heat, quickly saute the shrimp, a few at a time, tossing them in the butter. Serve immediatly. SERVES 6
SAUTEED MACKERAL WITH GARLIC AND ROSEMARY;; 1/2 cup olive oil, 6 cloves garlic, crushed, 6
mackeral, about 3/4 lb. each, dressed and gutted, but, leave heads on. 1/2 t. rosemary, crushed fine, 1/2 t. black pepper,
juice of one lemon, 1/4 cup water, lemon wedges for garnish. Heat the oil over medium heat in a heavy skillet large enough
to hold the mackeral in one layer., Add the garlic to the oil and saute till tan, about 2 to 3 minutes., Remove garlic
and set aside, Add the fish rosemary and pepper. Saute on medium heat until fish are brown on each side, turn carefully as
not to break. When fish is brown, add lemon juice and water and return garlic to pan. Cover tightly, lower heat, and cook
for 5 to 10 minutes more,or till fish flakes. Serve with lemon wedges. SERVES 6.
CRISP FRIED GRUNTS WITH GARLIC BUTTER; 6 grunts about
1/2 lb. each, 1/2 t. black pepper, 1/2 cup rye flour, oil for frying, 1/2 cup butter, 1 t. finely minced garlic, 1 T. finely
minced parsley, 1 T. lime juice; Dip fish in mixture of pepper and flour. Heat the oil to 370* in a heavy cast iron
skillet and fry fish 2 to 3 minutes on each side. Drain on paper towels and keep warm. In another skillet, melt the butter
and add the garlic, parsley, and lime juice. Let cook for 2 minutes and pour over grunts or use as a dipping sauce. SERVES
6. If you don't like strong garlic taste, just split the garlic bud in half, and with the sharp point
of a knife, remove the little green bud in the middle. You will find you will still taste the garlic, but won't be as strong.
BAKED BLACK BASS WITH CRAB STUFFING; 2 black
bass around 21/2 to 3 lbs. each with head left on and cleaned and split for stuffing. Juice of 1/2 lemon, 3/4
lb. lump crab meat, 3 T. whole grain bread crumbs, 1/4 t. cayenne pepper, 1/4 t. dried thyme, 1 T. lemon juice, 5 T. melted
butter, lemon wedges dipped in parsley for garnish. Preheat oven to 425*F. Butter a shallow oven-proof serving
dish, Lay the fish open skin side down and sprinkle with lemon juice and let stand while preparing stuffing. Toss crab
meat with crumbs, cayenne pepper, thyme, lemon juice,and 2 T. melted butter. Spread stuffing over 1/2 the fish , fold over
and skewer. Pour remaining butter over fish and bake till flakes. Baste several times with butter sauce to keep moist. SERVES
6.
JUST THINK CALAMARI, NOT FISH BAIT!!!!! BROILED
SQUID WITH ROSEMARY BUTTER; 2 lbs. squid cut into rings, 1/2 cup sweet butter, 1 sprig of rosemary or 1/4 teaspoon dried
lemon wedges for garnish. Melt butter with the rosemary(heat gently not to brown butter till rosemary has wilted and
very soft). Place squid in oven-proof serving dish, brush squid with butter mixture and broil foe 3 min. on high heat. Turn
over with tongs and broil again 3 min. Serve with lemon wedges. SERVES 6
YOU ARE NOT GOING TO BELIEVE THIS ONE, DON'T LAUGH
TILL YOU TRY IT; BAKED SKATE WITH ONIONS; To skin a skate for cooking cover wings with water, bring to a boil and simmer
for 3 minutes. Remove and scrape skin off both sides. Trim bone off outside of wings. Now, this fish will be better if marinated
48 to 72 hours in 1/2 cup vinegar or lemon juice to a gallon of water in refridgerator.To eat this tasty fish, just strip
meat from bone by using a knife.;;; 1/4 cup milk, 1 egg beaten, 2 lbs. skate chunks or wings skinned,
1 1/4 cups fine whole grain cracker crumbs, 3/4 cup butter melted, 1/2 teaspoon paprica, 1/4 teaspoon black pepper, 1 large
sweet onion thinly sliced, lemon wedges dipped in minced, fresh parsley to garnish. Preheat oven to 375*. Beat the milk
and egg together and dip each piece of fish mixture then into the cracker crumbs. Lay the fish in a shallow baking dish coated
with 1 tablespoon of butter. Mix pepper and paprika together, top each piece with onion slice and sprinkle with pepper and
paprika mixture. Pour some melted butter over each piece. Bake for 20 to 25 min. and serve with lemon wedge garnish. SERVES
6
CAPTAIN RON FARNSWORTH'S COBIA IN SOUR CREAM SAUCE;;; 2 lbs. fillets, 1/2
cup flour, 1 1/4 t. salt, 1 t. paprika dash pepper 1/2 cup onoin slices, 1/3 cup butter, 1/2 t. crushed sweet basil, 1 cup
sour cream, 1 T. chopped parsley;;; Cut fillets into serving size portions and roll in flour seasoned with salt, paprika,
and pepper. Cook onion in butter untill tender. Remove onion from pan and save. Place fish in pan. Fry at moderate heat till
brown, turn and brown other side. Cover top with onions, sweet basil, and sour cream. Cover and simmer for 5 min. or till
fish flakes. Garnish with parsley. YUM YUM!!
BAKED SHARK 2 lbs. shark, 2 large celery stalks, chopped.
1 small onion, minced,1 - 10 oz. can cream of mushroom soup,5 oz. milk, 1/2 cup grated mozzarella cheese, salt and pepper
to taste, Remove skin from steaks and place in 8x12 inch buttered baking dish. Cover with celery and onion. Combine soup and
milk until creamy. Stir in the cheese,salt and pepper. Pour over fish and cover with foil. Bake at 325* for 30 min. ENJOY!!
GRUNT CREOLE 2 lbs. grunt fillets, 1/4cup butter, 2 T.
flour, 2 cups tomato juice, 2 T. chopped onion, 3 T. chopped pimento, 1/2 t. salt dash of pepper, rice ring; Skin fillets
and cut into 1 inch pieces. Melt butter, blend in flour and add all remaining ingredients except the rice. Cook, stirring
occasionally, for about 15 min. till fish flakes eaisly with fork. Serve hot in rice ring. Serves 6.
GRUNTS AND EGGS; 1 lb. grunt fillets, 1/2 t. salt,
1/2 cup chili sauce, 6 eggs,separated, dash of pepper, 1/4 t. paprika;; Skin fillets and place in well greased shallow baking
dish, sprinkle with salt and cover with chili sauce. Bake in oven at 350* for 20 to 25 min., or till fish flakes easily with
fork. Beat egg whites till stiff,but not dry; add seasons, spread on fish and top with slightly beaten egg yolks. Continue
baking for 8 to 10 min. or till egg mixture is set. Garnish and serves 6.
BROILED KING FISH STEAKS;; Steak fish about1/2 inch
thick. Sprinkle with salt, pepper, and lime juice. Dot with butter. Place a generous slice of onion on each steak. Broil for
15 min.
FRIED KING MACKERAL;; Fillet fish, removing skin and
dark meat, Cut into serving size portions, bread with HOUSE AUTRY SEAFOOD BREADER, drop in HOT grease 375*, fry till golden
brown. A lot of people who think they don't like kings find they like this one!!
KING FISH AU GRATIN;;; 4 kingfish steakes, 1
cup soft breadcrumbs, 1/2 cup grated cheese, salt and pepper to taste, 5 T. olive oil, 2 lumps of butter golf ball size;;
Wash and dry the steaks. Grease a shallow baking dish with olive oil. Place steaks in dish and salt and pepper, Pour a spoon
of olive oil on each steak. Cover with bread crumbs, then dust with grated cheese. Dot each steak with butter. Cook at 350*
for about 25 min. or till fish flakes.
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