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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
- 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
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
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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
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!!!!
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 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
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
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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
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WHITING FISH CAKES |
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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
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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.
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