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2-3 lbs. of cleaned fillets
1 cup brown sugar
cajun seasoning - season to taste
2 tbs. salt
black pepper to taste
water soaked woodchips
1 bag charcoal
Burn charcoal down to coals in smoker or
grill. Season fish with brown sugar, cajun seasoning and salt
and place on piece of aluminum foil. Add woodchips to coals.
Place fish on grill, cover with lid.
Smoking times vary with grill/smoker size.
When smokes lessens, add more chips. Check fish after 30 minutes.
Continue smoking if necessary. When done, fish will flake
easily with fork.
Smoked Mullet (
printable
version)
6-8 butterflied mullet fillets
Cajun spice to taste
Brine:
1 cup Kosher salt
1 cup Brown sugar
1 gallon water
water soaked woodchips
1 bag charcoal
Mix brine in large container. Soak mullet
in brine for 24 hours. Burn charcoal down to coals in smoker
or grill. Put fillets on smoker racks and sprinkle with Cajun
spices. Check fish after 30 minutes. Continue smoking if necessary.
When done, fish will flake easily with fork.
Smoked Fish Dip (
printable
version)
2 lbs. chunked smoked fish
3 bars Philadelphia Cream Cheese - softened
2 tbs. lemon juice
1/4 cup finely chopped onions
1/4 cup finely chopped celery
black pepper to taste
1 tsp. minced fresh garlic
In large bowl, mix all ingredients until
well blended. Chill in refrigerator and serve with your favorite
snack crackers.
Fried Gator Bites (
printable
version)
2-3 lbs. cleaned, chunked pieces of gator
meat
1/2 cup cornmeal
1/2 cup bread crumbs
1/2 cup flour
1-2 cups milk or buttermilk
Black pepper / cajun seasoning to taste
Peanut oil
Heat oil to 350-400 degrees (pan
fry or deep fry). Combine cornmeal, flour, bread crumbs, pepper,
cajun seasoning in 1 gallon ziplock bag. Soak meat in milk
then place into ziplock, shake, take pieces out and carefully
put into hot oil. Cook until golden brown. Serve with our
favorite dipping sauce.
Shellcracker (Redear Sunfish)
(
printable
version)
2-3 lbs. cleaned, chunked pieces of fish
1/2 cup cornmeal
1/2 cup bread crumbs
1/2 cup flour
1-2 cups milk or buttermilk
Black pepper / cajun seasoning to taste
Peanut oil
Lemon
Heat oil to 350-400
degrees (pan fry or deep fry). Combine cornmeal, flour, bread
crumbs, pepper, cajun seasoning in 1 gallon ziplock bag. Place
meat in milk then into ziplock, shake, take pieces out and
carefully put into hot oil. Cook until golden brown. Serve
with lemon and your favorite tartar sauce.
Stone Crab Cheese Ball
(
printable
version)
4-5 lbs. cooked stone crab claws
3-4 packs of Philadelphia Cream Cheese
1 lemon
1 tbs. chopped garlic
Black pepper and cajun seasoning to taste
Cocktail Sauce: 1 cup of ketchup - mix in
102 tablespoons fresh ground horseradish.
De-shell all crab
claws; being careful to get all shell pieces out. In large
bowl, combine stone crab meat, garlic, cream cheese and the
juice from lemon. Mix with heavy spoon or paddle until well
mixed.
Makes 1-3 cheese balls.
Put spread on platter, make hole in the
middle, fill with cocktail sauce and serve with crackers or
snack toast.
Vida's Parmesan Grouper
(
printable
version)
2 lbs fresh grouper fillets
1 lemon
1/2 cup mayo
1/2 cup fresh parmesan cheese
1 teaspoon garlic
salt, pepper, cajun spice (optional to taste)
Mix mayo and parm cheese, spread on fillet.
Sprinkle garlic and spices. Bake at 350 for 20 minutes. When
golden brown, remove from oven. This can also be grilled.
Squeeze on lemon before serving. Enjoy!
Braised Whole Snapper Chili and Garlic
Sauce
(
printable
version)
1 1/2 lbs. Snapper, cleaned
1 tbs. light soy sauce
1 tsp. Chinese rice wine or dry sherry
vegetable oil, for deep frying
For the Sauce:
2 garlic gloves, finely chopped
2-3 scallions, finely chopped, with the white and green parts
separated
1 tsp. finely chopped fresh ginger
2 tbs. chili bean sauce
1 tbs. tomato paste
2 tsp. light brown sugar
1 tsp. rice vinegar
3 cup chicken stock or water
1 tbs. hot chili paste
1. Rinse and dry the fish well. Using a
sharp knife, score both sides of the fish down to the bone
with diagonal cuts about 1 inch apart. Rub both sides of the
fish with the soy sauce and rice wine. Set aside for 10-15
minutes to marinate.
2. Heat sufficient oil for deep-frying in
a wok. When it is hot, add the fish and fry for 3-4 minutes
on both sides, until golden brown.
3. To make the sauce, pour away all but
about 1 tablespoon of the oil. Push the fish to one side of
the wok and add the garlic, the white part of the scallions,
the ginger, chili bean sauce tomato paste, sugar, vinegar,
chili paste, and stock. Bring to a boil and braise the fish
in the sauce for 4-5 minutes, turning it over once. Add the
green part of the scallions. Remove and serve. Serves 4-6
Blackened Fish (
printable
version)
2 lbs fresh fish
1 stick butter - melted
Blackening Spices (store bought or mixed from below)
Blackening Spice Recipe
1 heaping tablespoon paprika
2 teaspoons salt
1 heaping teaspoon garlic powder
1 heaping teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne pepper
2 teaspoons black pepper
1/2 teaspoon leaf thyme
1/2 teaspoon leaf oregano
Wipe excess water off fillets. Brush fish
with melted butter and sprinkle with spices all over fish.
In a hot cast iron skillet, add fish and cook until edges
start turning color and flip. Do not over cook fish. Garnish
with lemon and parsley.
3 Rivers Blackened Fish with Garlic
Shrimp Sauce
(
printable
version)
2-3 lbs. fresh fish fillets
1 lb. fresh shrimp (deshelled and deveined)
1 tbs. minced garlic
1 stick butter
1 box couscous
salt and pepper to taste
Blacken fish fillets according to
Blackened Fish recipe. Saute shrimp with butter and garlic
in saucepan. Cook couscous according to box recipe. Place
cooked couscous on large platter in a pile. Add blackened
fish on top and pour shrimp with garlic sauce over entire
dish, garnish with lemon and parsley.
Scallop Pasta (
printable
version)
2-3 lbs. fresh bay scallops
2 jars of marinated artichoke hearts
1 can of palm hearts
1 red pepper sliced
1 green pepper sliced
1 tbs. minced garlic
1 stick butter
2 lbs. pasta
1/4 tsp. parsley
1/4 cup scallions
1 pint half and half
salt, pepper, Cajun spice to taste
Cook pasta, drain and set aside. In saucepan,
saute butter, garlic, onion, and peppers until desired tenderness.
Add artichoke hearts and palm hearts and cook until heated.
Add scallops and cook for one minute. Do not overcook scallops.
To pasta, add sauteed vegetables and scallops. Heat on medium
heat and add half and half. Sauce will thicken. Serve in large
bowl and sprinkle with extra scallions and parsley.
Tempura Mutton Snapper (
printable
version)
2 lbs. fresh snapper
1 box tempura mix
1 bag Panco bread crumbs
salt and pepper to taste
dipping sauces to taste
Enough peanut to fill deep fryer
Cut fish into small strips. Mix tempura
batter. Dip fish into batter then roll into Panco bread crumbs.
Drop carefully into hot oil (350-375 degrees) and cook until
golden brown. Add salt and pepper and serve with your favorite
sauce.
Grilled Salmon with Asian Glaze
(
printable
version)
2 Tbs rice vinegar
2 Tbs soy sauce
2 Tbs fresh lime juice
1/4 cup honey
2 tsp wasabi powder
2 lbs of salmon fillets
In small sauce pan combine the first four ingredients. Bring
to a boil stirring occasionally for about 4 minutes until
sauce thickens. Remove from heat. Stir in wasabi powder till
combined. Glaze salmon fillets with sauce prior to placing
on the grill. Grill fillets until just warm in the center.
Test for doneness by inserting a metal fork into the center
of the fillet then touching to your lip. When the tines are
warm to your lip the salmon is done. Serve with a drizzle
of the sauce over the fish.
Guccione's "Knuckles O'Brien"
(
printable
version)
Stone Crabs
Store Bought Frozen Potatoes O'Brien
Crack all claws and shuck only the knuckle meat into a bowl.
Prepare the potatoes as per the directions on the package.
At about the 1/2 way done point, add all the knuckle meat
and stir well. Continue cooking until desired crispness. Serve
along side claws with mustard sauce.
Mustard Sauce (
printable
version)
1 cup mayo
1/2 cup sour cream
1/2 cup light cream
1/4 - 1/2 cup dijon mustard (or to taste)
dash of A-1 sauce
dash of worcestershire sauce
Combine and chill - ingredients may be multiplied
Manasota Stuffed Lobster (
printable
version)
2 Florida lobsters, split length wise
8 tbs. unsalted, melted butter
3 tbs. unsalted, melted butter to brush
2 tsp. tarragon
1/2 cup small shrimp and bay scallops cut into 1/4 inch dice
Freshly ground black pepper to taste
3 oz. Ritz crackers pounded fine
1 medium onion chopped fine or the equivalent in scallions
Preheat oven to 450 degrees or grill with
hood down.
Melt 8 tbs. butter on medium heat in a medium skillet, add
onion and cook until soft but not brown. Stir in tarragon.
If using fresh shrimp and scallops, add now and cook for 1
minute. If using cooked, remove pan from heat, allow to cool
slightly and ad the cooked shrimp/scallops. If lobsters are
live, cook them in boiling water now for about 5 minutes.
Remove and allow to cool. Leaving head on, split lengthwise.
Remove the organs from the head area, place lobsters on pan
or over drip pan on grill. At the very last second, add the
crumbled Ritz crackers to the taragon-butter-scallop-shrimp
mixture and blend well. Immediately stuff into the cavity
of the head of the lobster and brush with melted butter. Pepper
to taste. Cooking time is 15 minutes in oven or in grill with
hood down.
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