Captain's Favorite Fish Recipes
- 1 (6-ounce) grouper fillet (or other thick fish fillet)
- Salt and pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 large ripe avocado, peeled and pitted
- 1/2 lemon, juiced
- 1/4 cup mayonnaise
- 3 slices medium-thick white bread, lightly toasted
- 2 large tomato slices
- Bean sprouts
- 4 slices thick bacon, cooked until crisp
Season grouper with salt, pepper, and paprika. In a medium-sized skillet, heat butter and olive oil over medium heat. Sear fillet on both sides, cooking until fish is done throughout; be careful not overcook. Remove from heat and set aside. Slice avocado and squeeze lemon juice over avocado to prevent browning. To assemble club, spread mayonnaise on first slice of toast, face up. Place 1 slice tomato, sprouts, and grouper on top. Spread mayonnaise on second slice of bread and put on top of grouper, mayonnaise side down. Spread mayonnaise on top of second slice. Top that with avocado slices, 1 tomato slice, more sprouts, and the bacon. Spread mayonnaise onto third slice of bread and top the sandwich. Cut into fourths and place a toothpick in each piece.
- 1/2 cup softened butter, plus more for baking dish
- 4 (8 ounce) fillets grouper
- 1 teaspoon salt
- 1 tablespoon lemon pepper, or to taste
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/4 cup key lime juice
- 1/4 cup fresh orange juice
- 12 slices lime
- 8 orange
Preheat oven to 325 degrees F (165 degrees C). Lightly butter a 9x13-inch glass baking dish and set aside. Season the grouper fillets with salt, lemon pepper, garlic powder, and onion powder; place into prepared baking dish. Spread about 2 tablespoons of softened butter over the top of each fillet. Pour in the lime and orange juices, then cover each fillet with 3 slices of lime, and 2 slices of orange. Bake in preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes.
- 1/2 cup butter, melted
- 2 tablespoons lemon juice
- 1/4 teaspoon garlic salt
- 1/2 teaspoon dried parsley
- 1/8 teaspoon paprika
- 1/4 teaspoon ground white pepper
- 2 pounds grouper fillets
- 2 tablespoons mayonnaise
- 1/8 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C). Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan. Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets.
Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.
- 4 redfish fillets (6 oz size), sliced 1/2" thick
- 3/4 pound butter, melted
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 3/4 teaspoon white pepper
- 3/4 teaspoon black pepper
- 1/4 teaspoon red pepper
- 1/2 teaspoon dried thyme
Heat a large saucepan over high heat until it is ridiculously hot. Combine all the seasonings in a bowl. Dip each fillet in the melted butter. Then generously sprinkle seasonings over both sides of the fillets, pat seasoning down. Place in the hot saucepan. Cook, uncovered, over high heat until the underside looks charred, about 2 minutes.
- 4 Redfish fillets
- 2 tsp. minced garlic
- 2 tsp. lemon juice
- 1 1/2 sticks butter
- Tony Chachere's Creole Seasoning
- 1 tsp. hot sauce (optional)
Fillet Redfish along backbone, leaving skin and scales on outside of fish. Place fish on low-medium heated gas grill, scale side down. Take all other ingredients and blend together in saucepan. Simmer about 10 minutes. Brush sauce onto Redfish while cooking 10-15 minutes intervals for about 1 hour or until fish is fully cooked. Add Tony's. Garnish and serve with hush puppies and French fries or whatever you like.
- 3 pounds red fish fillets (or similar fish)
- salt and pepper and lemon pepper to taste
- 2 boxes cornbread mix
- 1 bottle Louisiana hot sauce
- Old Bay seasoning to taste
- 1 cup corn oil
Season fish. In a plastic bag, empty cornbread mix with 15 shakes of hot sauce and about 5 to 6 shakes Old Bay seasoning. Place fillets in bag and shake to coat fish. Heat oil in heavy cast iron skillet. Fry fish until golden and done. Drain on absorbent paper.
- 2 lbs. Shark Fillets or other fish
- 1 cup flour
- 1 1/2 tsp. salt
- 1 tsp. baking powder
- 1 Tbsp. white vinegar
- Oil for frying
Cut Fillets into 1 inch chunks. Combine flour, salt and baking powder. Slowly add 1 cup water and vinegar. Mix well. Dip fish cubes into batter and drop into hot oil, 365 degrees. Cook 3 to 4 minutes or until golden brown. Drain on absorbent paper.
- 2 lb Shark steaks or other firm-fleshed fish
- 2 tbsp Butter
- 1/3 c Chopped onion
- 1 Clove garlic; minced
- 1/2 c Water
- 1/4 c Vinegar
- 2 tbsp Brown sugar
- 1 tsp Worcestershire sauce
- 1/2 c Catsup
Rinse shark with cold water; pat dry with paper towels. Set aside. In medium saucepan, melt butter. Add onion and garlic; sauté until tender but not browned. Stir in remaining ingredients. Bring to boil, stirring frequently. Reduce heat and simmer for 10-15 minutes until sauce is thickened. Remove from heat. Baste shark with sauce. Place on well-greased grate 4-5 inches from hot coals and cook 4-5 minutes. Baste and turn; cook an additional 4-5 minutes, or until shark flakes when tested with a fork.
- 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.
- 1 lb. Shark meat
- 1 green pepper, thinly sliced
- 1 red pepper, thinly sliced
- 1/2 sweet onion, thinly sliced
- 2 Tbsp. butter
- Fajita seasoning
- Juice of 1 lime
- 8 flour tortillas
ut shark into thin strips and set aside. Slice vegetables. Set skillet at 250 degrees and melt butter. Saute vegetables for 2 or 3 minutes. Add shark and stir fry for 5 minutes. Season with Fajita seasoning and lime juice (to taste), remove to a hot platter and serve with heated tortillas.
Spanish Mackerel Recipes
- 3 lb Mackerel
- Salt & pepper to taste
- 1 Lemon
- 4 ts Garlic, chopped
- 4 ts Onion, chopped
- 2 tb Parsley, chopped
- 2 ts Green pepper, chopped
- 1 c Oil
- 1 lb Tomatoes, peeled,strained
- 1/2 c White wine
Clean & wash fish; season with salt & pepper. Place in pan. Squeeze lemon over fish, then refrigerate for 30 min. Sprinkle garlic over fish, then onion, parsley, and green pepper. Pour oil over all, then add tomatoes. Bake in preheated 250 F. oven for 15 min. Add wine. Baste fish with pan sauce, and bake 30 min. longer, until most of the liquid is absorbed.
- 1 Spanish Mackerel (1/2 lb. to person)
- 1/2 lemon
- 2 tsp. garlic vinegar
- Black pepper
Have Mackerel cut lengthwise. Wash and dry with paper towel or cloth. Place skin side down on slightly greased broiler or on sheet of aluminum foil in broiler. Salt and pepper generously, squeeze 1/2 lemon over, add garlic vinegar, dot with butter all over and make almost red with paprika. Slip into oven about middle way and turn oven to broil, leaving oven door open. Broil until good and brown, never turning or taking from oven until done.
- 1/4-cup soy sauce
- 2 cloves minced garlic
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 tablespoon ground fresh ginger
- 1 teaspoon honey
- Rice wine vinegar
In a Ziploc mix 1/4-cup soy sauce, 2 cloves minced garlic, tablespoon lime juice, teaspoon sesame oil, tablespoon ground fresh ginger, teaspoon honey, few splashes of rice wine vinegar. Marinate the fillets in there for 3 to 4 hours. Then get just a little mayo and mix it with equal amount Chinese hot mustard. Take the fillets out of the bag, brush on just one thin coating of mayo/mustard mix and grill.
Speckled Trout Recipes
- 1 pound fresh or frozen Speckled Trout fillets, 1/2 to 1 inch thick.
- 1/2 teaspoon lemon-pepper seasoning
- 1/4 cup dairy sour cream
- 1 tablespoon milk
- 1 tablespoon Creole Mustard
- 2 teaspoons snipped fresh chives or chopped green onion tops
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces, if necessary. Measure thickness of fish. Place fish on the greased unheated rack of a broiler pan. Turn any thin portions under to make uniform thickness. Sprinkle with lemon-pepper seasoning.
2. Broil 4 inches from the heat until fish flakes easily when tested with a fork.
(If fillets are 1 Inch thick, turn once halfway through broiling.)
3. Meanwhile, in a small saucepan stir together sour cream, milk, mustard, and chives. Cook and stir over low heat until heated through (do not boil).
4. Spoon sauce over fish to serve.
- 1 pound fresh or frozen skinless Speckled Trout fillets
- 1/4 cup milk
- 1/3 cup all purpose flour
- 1/3 cup fine dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon Tony Chachere's seasoning
- 1/8 teaspoon black pepper
- 2 tablespoons butter or margarine, melted
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces, If necessary.
Measure the thickness of each piece. Place milk in a bowl. Place flour in another bowl. In a third bowl combine bread crumbs. Parmesan cheese, tony's seasoning, and pepper. Add melted butter, stir until combined.
2. Dip fish in milk; coat with flour. Dip again in milk, then in the bread crumbs mixture. Place fish on a greased baking sheet. Bake, uncovered, in a 450' oven for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a folk.
- 8 slices thinly sliced bacon
- 1/3 cup chopped onion
- 1/3 cup chopped green bell pepper
- 1/3 cup chopped celery
- 2 cups diced mushrooms
- 2 tablespoons heavy whipping cream
- 2/3 cup breadcrumbs
- 1 tablespoon garlic, minced
- 2 teaspoons cajun seafood seasoning
- 8 (6-8 ounce) speckled trout fillets (6-8 oz each)
- 2 teaspoons salt and black pepper, as desired
- 1/4 cup extra virgin olive oil
- 1 bunch green onion, blanched
- 1/2 cup dry white wine
- 1/3 cup parmesan cheese, shredded
- paprika, for garnish
Place bacon on a shallow baking pan and bake at 375F for about 15 minutes or until bacon looks crispy. Remove bacon from pan and set aside on paper towel to drain. Add about half of the bacon drippings from the baking pan into a sauté pan. Sauté your veggies, and mushrooms on medium heat for 2 minutes. Add the heavy cream and let cook until the veggies wilt and the mushrooms soften. Begin stirring in just enough bread crumbs to create a stuffing (you don't want it wet and pasty, but not dry and crumbly either). When the consistency is right, stir in the garlic, parsley, and seafood seasoning. Set the mixture aside to cool. Preheat oven to 400°F. Place fillets on a cutting board, parallel to your body. Then using a sharp knife, slice them horizontally in equal parts so that you create an upper and lower half; leave the top half still attached to the bottom half at the end of the cut, giving you a "flap" which can be raised, up and over. Between the flaps is where the stuffing goes. Now lay the flap on each fillet open, sprinkle on a little seasoned salt and pepper, drizzle on some olive oil, and spoon in a couple of tablespoons of the mushroom stuffing. Then top with the strips of bacon and close the fillets. Tie each stuffed fillet shut with strips of the blanched green onions. Then place in a shallow baking pan, splash on a little wine, top with a pinch or two of Parmesan cheese, and slide them into the oven. In 12 to 15 minutes the trout should cook to perfection.