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From fresh inland streams to deep blue ocean waters, fish and seafood is a favorite food.  
Baked, broiled, grilled, poached, smoked, fried, breaded or steamed......
Appetizers, spreads, salads, or main course .....
Seafood can be healthy, easy to prepare and delicious.  Here are some great recipes -- enjoy!
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Best Broiled Bass

Baked Stuffed Striped Bass
Mustard Batter Bass
Baked Fish with Mushrooms and Smoked Almonds  
Buttermilk Fry Batter
Fried Catfish Batter
Spanish Style Codfish
Baked Cod on Bed of Peppers
Peppy Cocktail Sauce
Florida Blue Crab Stuffing
Grill 'em Florida Soft-Shell Blue Crabs
Deviled Crab Croquetts
Hot Crab Dip
Italian Style Fish and Vegetables
Smoked Fish Spread
Tangy Broiled Fish
Grilled Fish in Foil
Fish 'n Kraut Sandwich
Sweet and Sour Battered Fish
Flounder Cordon Bleu
Flounder With Blue Crab Stuffing
Grouper Soup
Grouper with Florida Relish
Carambola Lobster (or Shrimp) Salad
Broiled Mullet Casserole
Grilled Shark
Shark Amandine
Shark Teriyaki Sorta
Baked Shrimp Creole
Shrimp Sauce
Bacon-wrapped Shrimp
Santa Rosa Shrimp
Herbed Shrimp in Beer
Shrimp and Rice Casserole
Shrimp Dipping Sauce
Snapper Boca Chica
Swordfish Salad
Charbroiled Swordfish with Citrus Salsa
Deep Fried Squid Rings 

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Baked Fish with Mushrooms and Smoked Almonds
 

2 pounds fish fillets, cut into serving size 
3 tablespoons butter or margarine pieces    
1 tablespoon lemon juice

1½ cups sliced mushrooms
1 teaspoon salt

½ cup hickory-smoke flavored almonds
¼ teaspoon lemon pepper

2 tablespoons chopped parsley
      parsley sprigs and lemon wedges for garnish


Place fillets in a single layer in a well-oiled baking dish. Sprinkle with lemon juice, salt, and lemon pepper.
Bake at 350 degrees for 10 minutes per inch of thickness or until fish flakes easily and is no longer translucent in the center.
Meanwhile, combine remaining ingredients in a saucepan and saute over low heat for 5 to 7 minutes.
To serve, spoon mushroom mixture over fish. Garnish with parsley springs and lemon wedges. Yield: 6 servings


Broiled Mullet Casserole 

2 pounds mullet fillets, approximately ½ inch thick
2 tablespoons Florida orange juice
2 tablespoons soy sauce
1 tablespoon grated onion
2 teaspoons ground oregano 1 teaspoon black pepper
1   3-ounce can tomato paste
2   10-ounce packages frozen broccoli, thawed and drained
1 cup grated cheese

Place fillets in glass casserole dish. Combine orange juice, soy sauce, onion, oregano and pepper and pour over fillets.
Broil for five minutes; remove from oven. Drain and reserve liquid. Combine reserved liquid, tomato paste and add enough water
to make 10 ounces; set aside. Cover top of fish with broccoli then tomato sauce; top with cheese.
Return casserole to oven and bake at 350º F for 5 minutes or until mixture is bubbling.
Remove from oven and let set for 10 minutes. 
Yield: 6 servings


Fish 'n Kraut Sandwich

1 cup cooked, flaked Florida fish
1 tablespoon horseradish mustard
½ cup drained sauerkraut
8 slices rye bread
¼ cup chopped dill pickles
4    1-ounce slices Swiss cheese
¼ cup mayonnaise
2 tablespoons butter or margarine

Combine first 5 ingredients; mix well.
Spread ¼ of mixture on each of 4 slices of bread; cover each with cheese slice and top with remaining bread.
Melt butter in skillet. Place sandwiches in skillet and grill on both sides until golden brown.
Yield: 4 servings.

Flounder Cordon Bleu 

2 pounds Florida flounder fillets
6 slices ( ½ ounce each) cooked ham
6 slices ( ½ ounce each) Swiss cheese
1 teaspoon grated orange rind
1/4 teaspoon white pepper
1 egg beaten
1 tablespoon margarine
1 tablespoon all-purpose flour
1 cup milk
1/4 cup Parmesan cheese

Place 1 slice each of ham and cheese in the center of each fillet. Cut to fit.
Sprinkle orange rind and pepper evenly over each fillet. Roll the fillets and secure with wooden picks.
Gently dip rolls in beaten egg, then coat with bread crumbs. Place in a 12 inch x 8 inch x 2 inch baking dish.
Melt margarine in sauce pan over medium-heat; blend in flour. Slowly stir in milk and cook until thickened.
Pour sauce over fish and top with Parmesan cheese. Bake at 350 F for 20 minutes or until fish flakes easily.
Makes 6 servings

 


Flounder with Blue Crab Stuffing

1   4-pound Florida flounder
¼ cup vegetable oil

Remove scales, head and viscera from flounder. Rinse then cut flounder, using a sharp knife, lengthways down
the middle of it’s dark side. (A flounder has one dark side and one light side and the backbone goes down the middle of the flat side.)
The cut should be as deep as the back bone will allow.
Tilt knife sideways and cut horizontally along each side of the backbone to make two pockets.
Place fish on an oiled baking pan and loosely fill both pockets with Blue Crab Stuffing (recipe below).
Brush flounder with oil, making sure the fins are well coated. Bake at 350º F for 30 to 40 minutes or until the fish flakes easily.
Florida Blue Crab Stuffing

1 pound Florida blue crab meat
½ cup chopped onion
1 cup chopped celery
1 chopped green pepper
2 cloves garlic, minced
1 cup butter
2 cups soft bread crumbs
3 eggs, beaten
1 tablespoons chopped parsley
½ teaspoon pepper

Remove pieces of shell or cartilage from crab meat.
Cook onion, celery, green pepper and garlic in butter until tender, but not brown.
Add remaining ingredients; mix well. Stuffing for six ¾-pound flounder or one 4-pound flounder.
Yield: 6 servings

Tangy Broiled Fish

2 pounds fish fillets
2 tablespoons vegetable oil
2/3 cup tomato juice
1    5/8-ounce envelope French dressing mix
3 tablespoons vinegar 
Florida lime wedges

Place fish in a single layer in a shallow baking dish. Combine remaining ingredients and mix thoroughly.
Pour sauce over fish and let stand for thirty minutes, turning once. Remove fish, reserving sauce for basting.
Place fish on a well-oiled broiler pan. Broil about 4 inches from the source of heat for 4 to 5 minutes.
Turn fish carefully and baste with sauce. Broil 4 to 5 minutes longer or until fish flakes easily and is no longer
translucent in the center. Serve with lime wedges. Yield: 6 servings.


Shrimp Dipping Sauce

½ cup soy sauce
1 teaspoon smoked sesame oil
1 teaspoon ginger, minced
1 tablespoon rice wine vinegar
1 teaspoon garlic, minced
½ teaspoon red pepper flakes

Combine all ingredients and serve with Shrimp Skewers.    Yield: 8 servings
Snapper Boca Chica

1  ½ pounds snapper fillets
½  cup honey
1  ½ cups orange juice
2 teaspoons paprika
½ cup lime juice
1 teaspoon salt

Score the top of the fillets in a large checkerboard fashion with 6 shallow cuts.
Combine orange juice, lime juice and honey in a flat bottom container and mix well.
Place fish in container with juice mixture and marinate for one hour in the refrigerator. Combine paprika and salt.
Place fish on broiler pan and apply paprika mixture liberally to top of fillets.
Broil for 10 minutes for each inch of thickness of the fillets or until fish flakes easily when tested with a fork.
Heat marinade to boiling, reduce heat; simmer for 5 minutes while fish is cooking.
Baste fish one time just before removing from oven. Yield: 4 servings

Baked Stuffed Striped Bass

½ cup chopped onion
1/8 teaspoon pepper
¼ cup chopped celery  
a pinch of dried tarragon
½ cup chopped mushrooms
2 pounds hybrid striped bass fillets
3 Tablespoons butter or margarine 
lemon or lime juice
2 cups soft bread crumbs

3-4 peeled tomatoes
1 teaspoon salt

Preheat oven to 375 degrees. Sauté in a large sauce pan the onion, celery, and mushrooms in butter or margarine for 5 minutes.
Stir into the sauteed vegetables the bread crumbs, salt, pepper and tarragon. Grease a large shallow baking dish.
Arrange the hybrid striped bass fillets in the baking dish and sprinkle with lemon or lime juice. Spread stuffing over the fish fillets.
Cover with the tomato slices. Bake uncovered for 35 to 40 minutes.      Yield: 6 servings

Best Broiled Bass

4   8oz. boneless striped bass fillets
1 large onion (sliced thinly and  separated into rings)
¼  cup butter or margarine
2  teaspoons Worcestershire sauce
1 Tablespoon lemon pepper
2  lemons
½ teaspoon cayenne red pepper    

Preheat oven to 450 degrees. Dip bass fillets into melted butter and place on non-stick broiler pan.
Sprinkle fish evenly with lemon pepper and cayenne pepper.
Place onion rings on the fillets and then sprinkle with Worcestershire sauce.
Bake for 8 minutes on center oven rack, then turn on broiler at 500 degrees and allow enough time to brown

the fish and onions (3 to 6 minutes). Remove and allow to cool for 3 minutes. Squeeze lemon over fish and serve.
Yield: 4 servings


Grouper Soup

1½ lbs. Florida grouper fillets
1 teaspoon ground thyme
1 teaspoon paprika
1 teaspoon ground marjoram
non-stick cooking spray
1 teaspoon ground savory
2    15-ounce cans tomato sauce
1 cup chopped green onions
8 ounces sliced, fresh mushrooms    

Cut fillets in pieces, approximately 2" x 2"; toss with paprika. Lightly oil large skillet with cooking spray;
brown fish on medium-high until it flakes easily when tested with a fork. Remove from heat, set aside and keep warm.
In the same skillet combine tomato sauce, mushrooms, thyme, marjoram and savory; simmer on medium-low heat
until mushrooms are tender. Divide tomato sauce mixture evenly into four soup bowls; add fish and top with green onions.
Yield: 4 servings 




Swordfish Salad

2  pounds swordfish fillets        (Also works well with Florida mahi-mahi or shark)  
¼ cup chopped green onions
2 teaspoons cilantro, chopped
¼ cup olive oil
½ teaspoon dried basil
3 tablespoons wine vinegar
½ teaspoon salt
2 tablespoons capers
½ teaspoon white pepper
3 garlic cloves, minced  
Salad greens

Cut fish into 1-inch pieces and broil 5 to 6 inches from heat, for 3 to 5 minutes until it flakes easily.
Remove from heat and transfer to a cool plate; set aside. Combine remaining ingredients, except salad greens.
Mix well and put in a flat-bottom container with a lid.
Place fish in a single layer in marinade and close lid tightly; chill two hours.
Remove fish from marinade and arrange on salad greens.
Yield: 6 servings.



Grouper with Florida Relish

Marinade: Relish:

1 ½ pounds grouper fillet 
5 cups fresh vegetables such as: conch peas, black-eyed peas or butter beans, corn, chayote, onions, peppers or tomatoes 
2 tablespoons lime juice

1 teaspoon salt
1 tablespoon olive oil 
1 teaspoon salt

½ teaspoon chopped garlic
¼ teaspoon cracked pepper

1 teaspoon dry thyme

Herb topping:

1 cup bread crumbs
¼ cup basil leaves
¼ cup parsley leaves
½ teaspoon salt
¼ teaspoon pepper

Refrigerate and marinate grouper fillets in a mixture of lime juice, olive oil, salt and cracked pepper.
Process bread crumbs with basil, parsley, salt and pepper. Coat top of fillets with breadcrumb mixture.
Blanch peas or beans in boiling salted water for 10 minutes or until tender; drain and set aside.
Bake grouper in a preheated 350 degree F oven 15 to 20 minutes or until flesh has turned opaque.
In a large sauté pan heat olive oil; add vegetables and cook until tender; season with garlic and thyme.
Divide vegetables evenly; top with grouper fillets.

Yield: 5 servings


Carambola Lobster Salad    (or shrimp salad)

Dressing:
½ pound mixed salad greens, chilled
1 cup orange juice
4 medium carambola, sliced
2 tablespoons honey
1 cup oranges, peeled and sliced 

¼ cup canola oil
1 pound cooked lobster tails or shrimp

1 teaspoon salt
1 cup black beans    


Pour orange juice in a sauté pan and bring to a boil; and reduce liquid by one half. Remove and cool.
Combine orange juice, honey, oil and salt for dressing. Combine salad ingredients, toss with dressing and serve.
Yield: 5 servings


Santa Rosa Shrimp

1½ pounds raw shrimp,  peeled and deveined
non-stick cooking spray
2 cups fresh corn kernels
2 tablespoons minced garlic

1 cup chopped green bell peppers
1 tablespoon lime juice

1 cup chopped red bell peppers
1 teaspoon ground thyme

½  cup chopped onions 
1 teaspoon salt

1 large tomato, cut in 8 pieces
½ teaspoon white pepper    


Drain shrimp of all excess water. In large mixing bowl combine shrimp, garlic, lime juice, thyme, salt and
white pepper; mix coating well. Lightly oil large skillet with cooking spray and cook shrimp on
medium high for 6 to 8 minutes, stirring occasionally. Remove shrimp from skillet; set aside.
In same skillet add corn, bell peppers and onion; cook on medium until corn is tender.
Add shrimp and tomatoes to skillet and cook until shrimp are opaque in the center.
Yield: 6 servings



Peppy Cocktail Sauce

½ cup catsup
1 teaspoon Worcestershire sauce
½ cup chili sauce

½ teaspoon grated onion
3 tablespoons lemon juice

¼ teaspoon salt
1 tablespoon prepared horseradish

¼ teaspoon liquid hot pepper

Combine all ingredients; chill.
Yield: 1½ cups

Grill ‘em Florida Soft-Shell Blue Crabs

12 medium Florida soft-shell blue crabs
¼ teaspoon nutmeg
¾ cup chopped fresh parsley
¼ teaspoon soy sauce
¼ cup vegetable oil

1/8 teaspoon hot pepper sauce
1 teaspoon lemon juice  

lemon wedges

Rinse crabs under cold running water. Place crabs in well-oiled, hinged wire grills.
Combine remaining ingredients except lemon wedges and warm over medium heat in saucepan.
Baste crabs with sauce. Place crabs on rack about 4 inches from moderately hot coals and cook for 8 minutes.
Baste with sauce. Turn and cook 7 to 10 minutes longer or until lightly browned . Serve with lemon wedges.
Yield: 6 servings.


Fried Catfish Batter

1 teasp.  Salt
1/2 teasp. Black pepper
1 c Cornmeal
1 tb Sherry or brandy (optional)
1 Jar prepared mustard

Catfish (Steaks, fillets or whole) Oil for frying.

Heat oil until it pops when sprinkled with a drop of water.

Pat fish dry, then brush with mustard, (mixed with sherry or brandy if desired).
Sift cornmeal, salt and pepper into bag. Add 2 or 3 steaks or fillets, or 1 whole fish; close and shake.
Drop fish carefully into hot oil; fry until lightly browned. Drain well on paper. Keep fish warm and crisp in a closed paper sack.
Try fresh or canned potatoes fried with the same batter.    (Makes 6 servings)


Deep Fried Squid Rings

2 lb Squid
1/2 c Flour
1 teasp Salt
1/8 teasp Pepper
2 Eggs
1 c Milk
1 1/2 c Italian bread crumbs


Cut the cleaned squid body into 1/2" wide rings. Rinse well under cold running water. In deep fryer heat oil to 375.
In plastic bag combine flour, salt & pepper. Add a few squid rings at a time, shake until well coated.

In a shallow bowl combine 2 eggs and 1 cup milk (beaten). Dip squid in liquid then in about 1-1/2 Cups Italian Bread Crumbs.
Fry a few at a time about 45 seconds or until golden brown. Drain and keep warm. Serve with cocktail sauce or tartar sauce. 
(Makes 6 servings.)


Shrimp and Rice Casserole

1 1/2 lb Cooked shrimp
2 c Cooked rice
1 pt Light cream
1 ts Butter
8 tb Catsup
3 tb Worcestershire sauce
1/4 ts Tabasco sauce


Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and cool. Refrigerate overnight.
Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm.
(Makes 5 servings)

Spanish Style Codfish

1 lb Salt Cod
1/4 c Onion; Chopped, 1 sm.
1 Clove Garlic; Minced
1/4 c Vegetable Oil
8 oz Tomatoes; Cut Up, (or 1 can)
2 tb Pimentos; Chopped
1 dash Pepper
2 tb Sherry; Dry
1/4 c Pimento Stuffed Olives
   (imento-stuffed olives should be sliced. )

Rinse the excess salt from the cod, then soak cod overnight in cold water, changing several times.
Drain and cut into serving size pieces. Cook the onion and garlic in oil until the onion is tender but not brown.
Add the fish pieces and cook until lightly browned. Add the UNDRAINED tomatoes, pimentos and pepper.
Simmer, covered, about 20 minutes or until fish tests done. Add the sherry and heat through. Garnish with the sliced olives.
(Makes 4 servings)


Buttermilk Fry Batter

2 c Buttermilk
3 Eggs, lightly beaten
Several dashes of Tabasco Sauce
3 Shakes Worchestershire Sauce
1/4 ts Garlic salt
1 ts Salt
Lots of pepper (to taste)
Self-rising flour


Combine all ingredients except flour; blend well. Dip fish or seafood, (bass, crappie, oysters, frog legs, shrimp, etc)
in egg batter, then roll in flour. Fry in moderately hot oil until golden brown. If oil is too hot, batter will burn.
Vegetables are good in this batter (eggplant, squash, etc) Strip fish into thin strips before dipping in batter.
(Makes enough batter for approximately 6 servings)

Grilled Fish in Foil

1 lb Fish Fillets, Fresh or Frozen
2 tb Margarine Or Butter
1/4 c Lemon Juice
1 tb Chopped Parsley
1 ts Dill Weed
1 ts Salt
1/4 ts Pepper
1 x Paprika
1 ea Med. Onion, Thinly Sliced


On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish.

In small saucepan, melt margarine; add lemnon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish.
Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand.
Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers.  (Makes 4 servings)


Herbed Shrimp in Beer

2 lb Peeled raw shrimp
1 1/2 c Great western beer
2 Cl Garlic, minced
2 tb Chives, snipped
2 tb Parsley, snipped
1 1/2 ts Salt
1/2 ts Pepper
Shredded lettuce
2 Green onions, finely chopped


Combine all ingredients except lettuce and green onions in a bowl. Cover, Refrigerate 8 hours or overnight; stir occasionally.
Drain, reserve marinade. 2. Broil shrimp 4 inches from heat until cooked and tender.
(about 2 minutes on each side, less for small shrimp) Do not overcook or shrimp will become tough.
Brush occasionally with marinade. 3. Serve shrimp on shredded lettuce; sprinkle with chopped green onion.
(marinade may be heated and served for dipping, if desired) Makes 6 servings


Grilled Shark

1/2 c Soy sauce
1/4 c Catsup
2 tb Lemon juice
2 x Cloves garlic, minced
6 x Swordfish or salmon steaks
1/2 c Orange juice
1/4 c Chopped fresh parsley
1/3 tb Ground pepper
6 x Shark steaks,  (or mahi-mahi or swordfish)


Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic.
Add fish; cover and marinate in refrigerator for 2 hours. Remove fish from marinade, reserving marinade.
Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade.
(Makes 6 servings)


Hot Crab Dip

1 lb Crabmeat
8 oz Cream Cheese, softened
1 ea Medium Onion, finely diced
2 ts Horseradish
1 tb Milk
2 tb Worcestershire Sauce (opt.)
1 x Salt and Pepper
1 x Almonds, sliced


Mix all ingredients except Almonds with fork. Place in uncovered casserole dish and bake at 350 until

bubbly, 20 to 30 minutes. Sliced Almonds may be sprinkled on top before baking. Serve with crackers. (Makes 8 servings)


Italian Style Fish and Vegetables

2 tb Olive oil
1 md Sliced onion
2 1/2 oz Jar sliced mushrooms, drain
1/2 ts Basil
1/2 ts Fennel
2 c Frozen mixed vegetables
2 lb Fresh or frozen sole (thawed)
1/4 ts Salt
1/4 ts Pepper
2 md Tomatoes, sliced
1/3 c Grated parmesan cheese


In a large skillet over medium heat, heat the oil. Add the onion. Add mushrooms, basil and fennel.
Saute for 4 minutes or until onion is tender. Stir in frozen vegetables.
Place fish fillets over vegetables, sprinkle with salt and pepper. Arrange tomato slices over fish.
Reduce heat to low, cover and cook 12-16 minutes or until fish flakes with a fork. Remove from heat,
sprinkle with parmesan cheese, cover and let stand until cheese melts (about 3 min).
(Makes 4 servings)


SWEET AND SOUR BATTERED FISH

1 Tbs oil                             
1 onion, peeled & chopped
1 small carrot,cut into thin strips  
1/4 pint pineapple juice
1  cucumber unpeeled cut into strips  
4 Tbs vinegar
1 Tbs worcestershire sauce               
2 ozs. brown sugar
4 battered frozen fish steaks        
1 level Tbs cornflour
4 Tbs water blended with cornflour


Heat oil in a pan and add the onion, carrots and cucumber. 
Fry for 5 mins.  Pour in the fruit juice, vinegar, worcestershire sauce and sugar.   Simmer for 10 mins. stirring occasionally. 
Meanwhile, cook fish in mod. oven (turning them over half way through)  for about 20 mins.

Add the cornflour and water mixture to the sauce and bring back to the boil, stirring constantly. Simmer for 1-2 mins. 
Serve with long-grain or basmati rice.


BACON-WRAPPED SHRIMP

8 oz Canadian bacon    (12 slices)
12 ea Shrimp, med, shelled
1 ea Red bell pepper (cut into 12 strips)
1  1/2 tb Teriyaki sauce
1  1/2 tb Chili sauce

1 Tablespoon Hoisin sauce

Place bacon on rack; cover with paper towel. Microwave on High 1 minute; pat dry on paper towel. Let cool slightly.
Wrap one shrimp and one pepper strip in each piece of bacon; secure with wooden pick. Place in 11x7" baking dish.
In small bowl, combine the teriyaki, chili and hoisin sauces with 2  T. water; pour over shrimp.

Cover and refrigerate 2 hours, turning once.
Uncover and microwave on High 3-4 minutes, until shrimp is cooked through. Let stand 5 minutes before serving.

  (Makes 6 servings)


BAKED COD ON BED OF PEPPERS

      1 T  Olive oil
      1 sm Onion, halved and slivered
      1 sm Red bell pepper, cored,  seeded and cut into 1/4"   -dice
      1    Garlic clove, finely minced
        pinch Ground allspice
           Salt to taste
           Black pepper to taste
    1/4 c  Pitted black olives, chopped
  1 1/2 T  Chopped parsley
      2 T  Fresh lemon juice
    1/4 lb Piece of cod or halibut
           -(1" thick), bones removed


Cooking in foil packets is a fast, fool-proof way to prepare fish and vegetables.
Preheat oven to 350'F.
Heat oil in a nonstick skillet over low heat. Cook onion for 5 minutes. Add bell pepper, garlic, allspice, salt and pepper.
Cook another 5 minutes, stirring.
Add olives, 1 tablespoon parsley and 1 tablespoon lemon juice; toss well.
Fold a piece of foil, 18" long, in half crosswise; reopen and place vegetables at center of one side. Top with fish.
Drizzle fish with remaining lemon juice. Season with salt, pepper and remaining parsley.
Fold other half of foil over the fish and crimp edges together well to make a tightly sealed packet. Bake for 15 minutes on a baking
sheet. Remove from oven and let rest for 2 minutes.
Serve immediately, cutting the packet open at the table to get the delicious aroma. Carefully remove fish to a plate.

Serves one


BAKED SHRIMP CREOLE

      2 ea Eggs,slightly beaten
      2 c  Shrimp,shelled/deveined
      1 x  Oil
      1 x  Pepper to taste
    1/4 c  Water
      2 c  Cornflake crumbs
      1 x  Salt to taste

--------------------------------SHRIMP SAUCE--------------------------------
      1 c  Chili sauce
    1/4 c  Pickle relish
    1/2 t  Mustard,prepared
      1 T  Lemon juice
      1 c  Mayonnaise
      1 ea Egg,hard-cooked,chopped
    1/2 t  Onion,grated

  1. Beat eggs slightly with water.
  2. Dry shrimp on paper towels; dip first into crumbs, then eggs, then into crumbs again.
  3. Place shrimp in well-oiled shallow baking pan so they do not touch; sprinkle with salt and pepper.
  4. Turn once with a broad spatula so that both sides are oiled.
  5. Bake in preheated 450'F. oven 6 to 8 minutes. Serve with Shrimp
  Sauce or your favorite sauce.


  *** SHRIMP SAUCE ***
  1. Combine all ingredients; chill.
  2. Serve with baked or broiled shrimp.
  NOTE: You may prefer broiled shrimp. Follow the same recipe, but cook only 2 minutes on each side under the broiler.



DEVILED CRAB CROQUETTS

     1 lb Crabmeat
    1/2 ts Salt
      1 c  Mashed potatoes
           Old Bay seasoning
      2    Eggs, hard boiled, chopped
           Dash onion powder
      1    Sm. green pepper, chopped
      1 tb Parsley, chopped
      1    Egg, beaten
           Cracker meal


  Sautee chopped green pepper and parsley and set aside. Combine crabmeat, mashed potatoes, seasonings,
chopped egg, green pepper and parsley, and beaten egg.
  Shape into croquettes, roll in cracker meal and deep fry until golden brown.



SHARK AMANDINE           (Also works well for mahi-mahi or swordfish)

    1/2 c  Slivered almonds
      2 T  Butter
      2 T  Chopped parsley
      6 T  Melted butter
      1 T  Grated lemon rind
      2 T  Freshly squeezed lemon juice
      4    Shark fillets
      4 T  Sherry
           Freshly ground pepper
    1/2 lb Bacon; fried and crumbled
      4    Green onions; chopped
           Lemon wedges


Lightly brown the almonds in the butter and set aside.  Add parsley, butter, lemon rind, and juice.
Rub both sides of the fillets with the sherry and place on a broiler pan. Sprinkle with pepper.
Spoon some of the butter mixture over each fillet. Broil for 5 to 10 minutes, depending on the thickness of the fillets.
Turn over, spoon on more butter sauce and continue broiling until done. Do not overcook or the fish will be dry.
Remove to a serving platter.
  Sprinke with the almonds, bacon, and green onions. Garnish with lemon wedges.

COMMENTS: Swordfish or mahi-mahi may be substituted if shark is unavailable.
Yield: 4 servings




SHARK TERIYAKI SORTA

      1 lb Shark steak
      1 tb Teriyaki sauce
      1 ts Honey
      1 tb Lemon juice
      3 tb Margarine; melted
      1    Garlic clove; minced
      1 tb Sesame seeds


  Place fish in one of those hinged wore grills sprayed with Pam, etc.
  Combine remaining ingredients and baste fish. Cook 4 to 6 inches from moderately hot coals for 4 to 5 minutes.
  Baste with sauce and turn. Cook for another 4 to 5 minutes or until fish flakes easily,  (Makes 3 servings)



SMOKED FISH SPREAD

  1 1/2 lb Smoked fish
      2 ts Minced onion
      2 ts Finely chopped celery
      1    Clove garlic, crushed
      2 tb Finely chopped sweet pickle
  1 1/4 c  Mayonnaise
      1 tb Prepared mustard
      1 ds Of Worcestershire sauce
      2 tb Chopped fresh parsley

  Remove skins and bones from fish.   Flake fish well.  Combine with remaining ingredients and chill. 
Serve with assorted crackers or party breads.   Yield: 3-1/2 cups.    (Makes 6 servings.)

 



CHARBROILED SWORDFISH WITH CITRUS SALSA

   4                     5-oz swordfish steaks
   1                     Ruby red grapefruit -- peeled
   2                     Oranges -- peeled & sectioned
   2                     Limes -- peeled & sectioned
   1                     Lemons -- peeled & sectioned
   1       cup         Red, green, and yellow bell pepper finely chopped
   1       med         Red onion -- finely diced
   1       tb            Cilantro -- chopped
   1       tb            Mint -- chopped
   1       oz            Tequila
   1       tb            Corn oil
   1       dash      Salt
   1       dash       Black pepper


  Prepare the Citrus Salsa--
  Mix all ingredients except swordfish, corn oil, salt, and pepper and let marinate for a couple of hours.


  Grill the Swordfish--
  Season the swordfish steaks with salt and pepper to personal taste. Brush
  lightly with one tablespoon corn oil. Grill.


  Spoon the Citrus Salsa over the charbroiled swordfish steaks. Garnish with
  mint sprigs. Serve with saffron rice, fresh asparagus, and baby carrots.    (Makes 4 servings)





MUSTARD BATTER BASS

     1/3  cup            Dijon mustard -- or prepared mustard
     1/4  cup            water -- plus 1 tablespoon
     1      teaspoon       lemon juice
     1      teaspoon       Worcestershire sauce
     1/8  teaspoon      cayenne pepper
     1  1/2  cups           seasoned coating mix
     2  1/4  pounds         bass fillets -- cut in 1 1/2" pieces
                        canola oil


In small mixing bowl, combine mustard, water, juice, Worcestershire sauce and cayenne. 
Place coating mix in shallow dish.  Dip fish first in mustard mixture and then dredge in coating mix to coat.
In 10-inch skillet, heat 1/2 inch oil over medium heat.  Add fish.  Fry three to four minutes or until golden brown.
Turn once.  Drain on plate line with a paper towel.

 

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