Cook's Fish and Seafood Recipes
Tides & Reefs
Charts & Maps
Photos & Tales
Knots, Rigs, & Tips
FL Rules & Regs
Boat,Bait, & Tackle
Fishing For Kids
Hotels / Lodging
[ Grilling Seafood ] [ Smoking Fish ] [ Nutrition Facts ] [ Cooking Seafood ] [ Tropical Drinks ] [ Fish Types ]
From fresh inland streams to deep blue ocean waters,
fish and seafood is a
Baked, broiled, grilled, poached, smoked,
fried, or steamed......
Appetizers, spreads, salads, or main course .....
Seafood can be healthy,
easy to prepare and delicious.
Here are some
shellfish and seafood recipes -- enjoy!
Fish and Seafood Recipes
. . .
Baked Fish with Seafood Sausage Stuffing
Crispy Cheese-Topped Fish
Lemon Poached Fish on Wild Rice
Mahi, Sweet Onions & Garlic
with Pineapple Relish
with Peppers and Onions
Garlic Poached Trout
the Half Shell
Sea Bass with Ginger Sauce
in Garlic Spices
Sheepshead with Stuffing
Spicy Red Snapper
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 with Florida Relish
Lobster (or Shrimp) Salad
Broiled Mullet Casserole
Shark Teriyaki Sorta
Baked Shrimp Creole
Santa Rosa Shrimp
Herbed Shrimp in Beer
Shrimp and Rice Casserole
Shrimp Dipping Sauce
Snapper Boca Chica
Charbroiled Swordfish with
Deep Fried Squid Rings
Cajun Seafood - Sauteed with Pasta
Other Great Recipes Sent In By Our Readers ...
Florida Key Lime Pie
Do you have a good seafood recipe
or cooking tip you'd like to share?...
Please email us your recipes and tips at email@example.com.
Tips on Grilling Seafood
To Get A Diamond Pattern On Fish
How to Prepare Fish
Freezing & Thawing
Fish and Seafood
How To Smoke Fish --
Preparing fish for
Hot and cold methods.
Types of Fish and Shellfish --
Fish, Shellfish, Clams,
Shrimp and Lobster.
Different types, preferred cooking
Nutrition Facts and Chart For Cooked Seafood
Calorie and nutritional values
for various types of fish and seafood
Cool Tropical Drink Recipes
Great Catch ...
Fish and Seafood Cooking
Cooking and Grilling Tips. Plus over 80 Tasty Recipes
for Fish and Seafood. How to freeze and thaw fish.
Safe handling and cooking guidelines. Listing of fish
types and fish substitutions for recipes, and cooking
methods for different types of fish. A variety of
recipes including baking, grilling, frying, marinades,
poaching, sauces, casseroles, soups, batters, spreads and
seafood dips for all types of fish from trout to shark. Over
A Fish4Fun exclusive offer --- Only $7.95.
Yours Here Today!
Sorry, this item currently out of stock
|4 6-ounce red
Makes 4 servings
1 ½ 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.
Light Magazine -- Cooking Light
emphasizes nutritional eating and an overall healthy living. Every issue
of the magazine provides its readers with over 70 food and recipe ideas
geared towards a lighter menu for all three meals of the day. Cooking
Light magazine also offers colorful and detailed photos of the food in a
pleasing format, often displaying the nutritional facts of a dish
alongside the picture. The articles on topics such as diet, fitness, and
wellbeing are compliments to the recipes, making Cooking Light a
well-rounded and cohesive magazine. The content of Cooking Light truly
reflects the magazine’s motto: “Eat Smart. Be Fit. Live Well.”
MAGAZINE titles here.
3 lbs cobia
1/3 cup olive oil
1/3 cup lemon juice
1½ teaspoons dry mustard
1 clove garlic, minced
1 teaspoon salt
into serving size pieces, and place in a bowl.
Combine olive oil and lemon juice. Add all remaining
spices to oil and lemon juice, and mix.
Pour mixture over fish steaks. Marinate for 5
Remove from marinade and barbecue for about 8 minutes over
coals (Keep checking, do not overcook!)
Turn as necessary, basting several times with marinade.
Serve hot off the grill
See our instruction page on Tips
on How To Grill Fish
3/4-lb. Largemouth Bass (or
substitute) fillets, (6-oz. each), skin removed
1 tablespoon margarine or butter, softened
4 thin red onion slices
2 tablespoons sliced almonds
1/4 cup sliced green onions
1/8 teaspoon salt
1/8 teaspoon white or lemon pepper paprika
Prepare grill for medium-direct heat. Grease the center of a 20 x
18 inch sheet of heavy duty aluminum foil with margarine. Arrange
2 slices each of red onion and lemon over the margarine. Sprinkle
with one tablespoon of almonds and half of the green onions.
Arrange the fillets in a single layer over the onions, lemon and
almonds. Top with remaining red and green onions, lemon and
almonds. Sprinkle lightly with salt, pepper and paprika.
Fold the long sides of the foil
together in locked folds. Fold and crimp short ends; seal tightly.
Place the packet directly on the cooking grate. Grill, covered,
for 11 to 15 minutes, or until the fish is firm and opaque, and
just begins to flake. Makes 2 servings
instruction page on Tips
on How To Grill Fish
2 Tbsp butter
1/2 pound hot Italian sausage
1 small red pepper, diced small
1 small green pepper, diced small
1-2 cloves, fresh garlic, chopped fine
leek, chopped fine
1 cup crab meat, shredded
1 cup popcorn shrimp
1 cup shredded sharp cheddar cheese
1-2 cups bread crumbs
1. Melt butter in a large sauté
2. Remove casing from sausage, crumble, and add to butter.
3. Add red and green peppers, garlic, and leek. Cook over medium
heat until sausage is cooked through and vegetables are tender.
4. Add crab meat and popcorn shrimp, stir to heat through and remove
5. Season with fresh ground black pepper. Stir in cheese. Add bread
crumbs to thicken and bind all ingredients
White Wine Sauce:
1 cup white wine
1 shallot, chopped fine
1 clove fresh garlic, chopped fine
2 cups heavy cream
1 chicken bouillon cube or 1/4 cup chicken broth
1 Tbsp fresh parsley, chopped
2 Tbsp flour
2 Tbsp butter
1. Melt butter in small pan over
medium heat, whisk in flour, and cook for 1 minute.
2. Combine wine, shallot, and garlic in small sauce pot. Cook until
reduced by half.
3. Add cream and chicken broth, stirring until slowly simmering.
4. Whisk in butter and flour mixture a little at a time until sauce
begins to thicken. Cook for another minute and then remove from
5. Whisk in parsley. Season with black pepper and a pinch of
Select fresh fish filets. Arrange in a baking dish and top with
seafood stuffing. Top with white wine and/or melted butter, sprinkle
with paprika. Bake in a 375 degrees oven until fish is cooked
through. Baking times will vary with the thickness of the fish
filets, but generally figure ten minutes per inch thickness of the
filet. (Do not overcook!) Serve topped with white wine sauce.
1. Prepare 6- to 8-ounce fish steaks or fillets, preferably more than 1/2 inch thick, skin removed.
2. Use prepared or store bought Blackening Seasoning or combine the following ingredients:
1 tbsp. fine chopped fresh or 1 1/2 tsp. dried thyme leaves
1 tbsp. finely chopped fresh or 1 1/2 tsp. dried marjoram or dried oregano
1 1/2 tsp. cayenne pepper
2 tsp. salt
1 tsp. freshly ground white pepper
Set aside 1/4 cup pure olive oil
Note: If your using fillets, pull out any small bones.
1) Thoroughly combine the chopped herbs, cayenne, salt, and pepper in a medium mixing bowl.
2) Heat an iron skillet over high heat until the metal takes on a dull, matte appearance, which indicates it is almost red-hot. Depending on your stove, this will take 5 to 10 minutes.
3) Coat the fillets on both sides with half the olive oil and then pat only one side with the herb mixture.
4) With the heat still on high, place the fillets in the pan, herb side down (they'll smoke like crazy ) for about 2 minutes. Turn the fillets over into a second saute pan - preferably non-stick- containing the rest of the olive oil, set over medium heat. Cook the fillets for 2 to 6 minutes more, depending on thickness.
Network Magazine -- Food Network magazine is a unique lifestyle magazine that connects readers through the power and joy of food. The magazine is committed to exploring new and different ways to approach food, through pop culture, competition, adventure, and travel. It strives to be readers best friend in food and is committed to leading by teaching, inspiring and empowering through its talent and expertise.
MAGAZINE titles here.
|This recipe also works well for
pompano, catfish, spot, snapper and hake.
Dust the fish with the flour mixture up to 30 minutes in advance and store between
sheets of waxed paper in the refrigerator.
|2 Trout fillets
3 Tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons unsalted butter
1 Tablespoon olive oil
1/4 cup sliced almonds
1 Tablespoon lemon juice
2 Tablespoons chopped fresh parsley
|Mix the flour with the salt
and pepper. Dredge the trout fillets in the mixture and shake off any excess flour.
Heat the butter and olive oil in a non-stick skillet over med-high heat. When the
butter starts to foam, add the trout fillets, skin-side down. Saute about 5 minutes,
until the skin is golden brown. Use a spatula to carefully turn the fish. Lower the heat
to keep the butter and oil from burning. Cook 3 to 4 minutes longer, taking care not
to overcook! Transfer the fish to individual plates.
Add the chopped almonds to the skillet and fry them about 3 minutes until slightly
browned. Stir in the lemon juice and parsley. Spoon the almonds and parsley and a little
of the butter over each fillet.
Makes 2 servings.
fish include sole, turbot, orange roughy, cod, perch, butterfish, snapper, halibut and
|Cooking fish in milk
sweetens the taste. Many people say it takes the "fishy-ness" out of fish!
You can bake fish in milk and top with a variety of different seasonings to
suit your taste.
||2 pounds fish fillets
1 cup low-fat milk
4 cloves of garlic, crushed very well
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon sugar
2 teaspoons butter
1 Tablespoon flour
Microwave or Oven bake.
|For a quick, delicious
In a 1-qt, microwave-safe baking dish, combine the milk, crushed garlic, salt, paprika,
sugar and nutmeg. Cover and cook on high (100 percent) power until the milk comes to
a boil. Add the fillets to the milk, with thick parts toward the outside and thin
parts toward the center. If the fillets aren't covered by the liquid, spoon some
over the fish. Cover and cook on high (100 percent) power for 3 minutes. Give
the dish a one-quarter turn and cook for 3-4 minutes longer depending upon strength of
microwave. Allow to stand 1 minute.
Use a flat spatula to remove fish to plates. Cover to keep warm. If you are
making the sauce (below), keep the liquid.
Sauce: In a small dish, mash the butter and the flour together to form a lump.
Stir this into the cooking liquid from the fish, until the butter melts. Cook
on high (100 percent) power for 1 minute. Stir and cook until the liquid is boiling
and thickened. Pour sauce over fish.
This is a good dish to serve with pasta.
OVEN Cooking: Prepare milk and other seasonings (or your favorite
combo) same as above. Using ovenproof baking dish, be sure that milk mixture
completely covers top of fillets. Cook at 375' until milk is evaporated and fish
flakes. Careful to not overcook.
(Try variations for toppings in the milk mixture: green onions, Italian
breadcrumbs, diced peppers, bacon bits)
quick marinade in the morning and these delicious
shrimp will only take minutes
to prepare for supper!
|Makes 2 servings
16 uncooked large shrimp, peeled and deveined (tails intact)
5 Tablespoons dry white wine
3 Tablespoons olive oil
4 garlic cloves, minced
1/4 cup (1/2 stick) butter
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
Salt and pepper
Prepared rice to serve with shrimp
Cut each shrimp in half
lengthwise. Combine the wine, oil and minced garlic in a medium bowl. Add shrimp and stir
to coat. Cover tightly and refrigerate the shrimp mixture 2 to 24 hours.
After marinating time, melt butter in skillet over medium
heat. Add the shrimp with marinade, basil, oregano and cumin. Season with salt and pepper.
Stir until shrimp are pink, about 4 minutes. Serve immediately with cooked rice.
This one was sent in by one of our readers.....
give it a try !
1 1/2 pounds of
raw,peeled, deveined shrimp
1 yellow pepper , cut in cubes
1 red pepper, cut in cubes
1 medium onion, cut in cubes
1 package of fresh mushrooms( approx. 15)
3-4 plum tomatoes, cut in 1/8ths
Cayenne pepper to taste
Garlic powder to taste
Butter or margarine, 1 1/2 sticks
Saute the peppers and onions in 1 stick of butter and cayenne and garlic
until nearly soft. Add the mushrooms and cook until nearly done. Add the
tomatoes last( home grown tomatoes make it best). Add juice of the lime and
lemon at any time during this, and turn down down the heat. Saute the
shrimp separately in the 1/2 stick of butter with garlic and lemon/lime until
pink, then combine with the sauteed vegetables. Serve on rice. Makes about 4
|This recipe is submitted by Fish 4 Fun
Partner Captain Jim Hammond.
After catching some of those Sheepshead.....
Fillet out at least one fish and remove the skin.
Take the left over live shrimp you bought for bait, head and peel them.
Take some carrots, celery, onions and garlic, dice them.
Place a pan on the stove with water and bring to a boil.
Place 1/4 stick of butter in the pan and add veggies and garlic.
Boil for 1 to 2 minutes.
Add enough Stove Top Stuffing to absorb the water (look at the box for the correct
Stir a few times and take off of the heat.
Take 1/2 of the filets you have and place them on a greased cookie sheet or foil.
Place the stuffing mixture on the filets.
Place the other 1/2 of the filets on the stuffing.
Squeeze fresh lemon on filet drizzle butter on filet.
Place in preheated oven 350 degrees for 10 to 15 minutes.
Call me and I will help with the rest !
||2 1-pound sea
bass fillets (Makes 2 servings)
¼ cup peanut oil
2 Tablespoons minced peeled fresh ginger
1/3 cup chopped green onions
¼ cup soy sauce
4 teaspoons chopped fresh cilantro
|Bring the water to a boil
in the base of a steamer. Place fish on rack, cover and steam.
Cook until fish is just opaque, about 9 minutes per inch of thickness.
Chop onions and cilantro and set aside. Measure out soy sauce and set aside.
While fish is steaming, heat oil in small skillet over medium-high heat.
Add the minced ginger and cook until crisp, 2-3 minutes. Transfer the finished fish to a
serving platter. Pour ginger and oil over top of fish. Sprinkle green onions,
chopped cilantro and soy sauce lightly on top.
This recipe is also
used with tuna, mahi, shark,
grouper and small black drum.
1 1/2 teasp. cayenne pepper
1 1/2 teasp. paprika powder
3 teasp. salt
1 teasp. onion powder
1 teasp. garlic powder
1/2 teasp. white pepper
1/2 teasp. black pepper
1/2 teasp. oregano
1/2 teasp. thyme
1/4 lb butter (1 stick)
|You can use the Blackening Mix
recipe shown or use your favorite pre-made blackening seasoning from seafood markets or
|Mix all the dry
ingredients thoroughly to form the blackening mix.
Rub 3 or 4 single/serving fish fillets with the olive oil and dust with the blackening
mix. Heat a cast iron skillet to nearly red hot. Drop one-half of
the stick of butter into the pan. Immediately place the fillets in the pan which
should be cooked for no more than 2 minutes per side. Add additional butter
after turning if needed.
It is recommended to cook blackened fish outside because of the amount of smoke that is
Alternate method for inside cooking. It will still generate quite a bit of smoke.
Use any type of skillet, preferably with a non-stick finish. Place the pan on
the burner set on high and add one-fourth of the stick of butter. Wait until the
butter turns dark brown, nearly black. Then, put in 2 or 3 prepared fillets.
Cook about 2 minutes per side maintaining high heat. If more remains to
be cooked, add more butter and allow the butter to turn dark brown once more before
placing the additional fillets in the skillet.
|This recipe was sent in
by Fish4Fun Partner
Capt Jim Hammond.
||Start with a fresh caught REDFISH
Fillet the fish leaving the skin and scales on
Lay the fillet skin side down
Sprinkle on the flesh, onion power, fresh garlic, salt and pepper
Rub these in with your fingers
Place fish in the fridge for 1 to 2 hours
Just before taking the fish out of the fridge, take a sauce pan and
Add one strong beer (schlitz, pbr or mik dark),
1/4 stick of butter
One tablespoon of wostershire
One garlic clove crushed
One teaspoon of Caribbean jerk (this is
a spice in the spice
at the grocery store)
and a little pepper
Get the grill hot
Oil the skin side of the fish
Place fish on grill skin side down
Baste the flesh with the mixture in the saucepan every 10 minutes
The fish should take from 30 to 45 minutes to cook on low to med heat
The skin will curl up keeping most of the basting mixture on the meat
keeping it very moist
When its time to remove the fish from the grill most of the scales will stay
on the grill.
||4 sole fillets (about 1 pound)
5 Tablespoons butter
1 Tablespoon olive oil
All purpose flour
2 eggs, beaten
¼ cup toasted slivered almonds
¼ cup dry white wine
2 Tablespoons fresh lemon juice
| Melt 4 tablespoons butter with the olive
oil in a large skillet over med-high heat. Dip the fillets in flour, then in the beaten
eggs. Place the fillets in the hot skillet and cook until browned and just cooked through
about 2-3 minutes per side. Transfer cooked fillets to a serving platter; and cover
to keep warm.
Melt remaining 1 tablespoon butter in the same skillet, scraping up remaining browned bits
of flour mixture. Add the almonds and cook until heated through, about 1 minute. Add wine
and lemon juice and simmer until slightly thickened, stirring constantly. Pour over fish
and serve immediately. Makes 2 to 4 servings
Swordfish, tuna, kingfish and other meaty fish have flavor and texture enough to stand up
to very robust toppings.
Cooking the onions and garlic very slowly makes them sweet and tender.
This outstanding dish deserves an outstanding wine, such as a Napa Valley merlot.
recipe also good for tuna, sea bass, mackerel, or halibut.
||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
Food -- Everyday Food is a new cooking magazine brought to you from the kitchen of Martha Stewart Living. Every issue is packed with more than 50 all-new, delicious recipes. Everyday Food is most popular for showing their readers how quickly and easily you can make a tasty and healthy meal. This magazine's simple instructions will produce great tasting food in less than thirty minutes every time! Many of Everyday Food's readers have also been dedicated customers of the publication, because of their weight loss due to the low-fat and nutritious nature of the recipes in this food magazine. Martha Stewart's Everyday Food also comes in a convenient, compact size that will be perfect for on-the-go subscribers.
MAGAZINE titles here.
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
Serve fillet topped with the onion and
garlic mixture. Makes 4 servings.
instruction page on Tips
on How To Grill Fish
This Mahi Mahi
dish is great with or without the relish !
1 cup fresh pineapple, diced
1/2 cup unsweetened pineapple juice
1/4 cup fresh lime juice
2 tablespoons scallion greens, finely chopped
1 teaspoon finely chopped jalapeno pepperMACADAMIA NUTS:
1/4 cup toasted macadamia nuts. (Toast
macadamia nuts in the oven for 8 to 10 minutes, stirring occasionally, until lightly
browned. Let cool. Finely chop and set aside.)
2 8-ounce Mahi-Mahi
1/2 teaspoon vegetable oil
3 tablespoons honey
TO PREPARE RELISH:
In a small bowl, combine all the relish
ingredients. Mix well. (The relish will keep, covered and refrigerated, for up to 8
TO PREPARE MAHI-MAHI:
Prepare grill. Rub fillets with oil, then season with
salt and pepper. When the fire is medium-hot, put the fillets on the grill. Cook for 3 to
4 minutes on the first side. Turn the fish over and cook for 3 to 4 minutes longer. As the
second side is cooking, brush the exposed side lightly with honey and sprinkle with half
of the nuts. Turn the fillets over again and cook for 1 minute, meanwhile coating the
second side with the remaining honey and nuts. Turn once again and cook 1 minute, or until
the crust is golden brown. Remove the fillets from the grill. Cut each fillet into 2
portions and serve, accompanied by Pineapple Relish. Preparation time:30 40 minutes
|Good for use with: snapper,
cod, orange roughy, perch, halibut, haddock, turbot, flounder, sole
1 pound flaky fish fillets
Wild or White rice mix
1 cup water
2 tablespoons lemon juice
2 chicken-flavor bouillon cubes
1/2 cup green onions, sliced on the diagonal
1/4 teaspoon thyme leaves
1/4 teaspoon white pepper
1/2 cup carrots, thinly sliced on the diagonal
Paprika for garnish
a favorite flavor of wild, spiced or white rice and prepare the desired number
of servings according to the package instructions. Cooked or instant rice
In a separate deep skillet, combine the water, lemon juice, bouillon cubes,
green onions, thyme and pepper. Bring this mixture to a boil, then cover and simmer 5
Add the carrot and simmer 3 to 4 minutes longer. Reduce the heat until the
mixture is simmering. Lay the fish fillets in the liquid without crowding. Cover and
simmer for 9 to 10 minutes, until the fish is opaque and flakes easily. (The liquid is
used to pour over the finished dish, so if it is too thin, take out the fish and
vegetables when they are done and boil the remaining liquid until it has thickened
Put a serving of rice in
the center of each plate. Place a fish fillet and some of the
vegetables on the rice. Pour a
small amount of liquid over the fish and rice.
Sprinkle lightly with paprika.
Makes 4 servings.
||2 pounds fresh or frozen, thawed
White fish fillets, about 1 ½" thick
(such as Cod or Sole)
½ teaspoon salt
1/8 teaspoon freshly ground pepper
6 Tablespoons (3/4 stick) butter
|1 medium onion, chopped
3 cups fresh breadcrumbs
1 cup grated cheddar cheese
¼ cup chopped fresh parsley
1 teaspoon dry mustard
(Makes 6 servings)
Preheat oven to 350F. Lightly grease 9x12"
ovenproof glass baking dish.
Season fillets with slt and pepper. Place fillets in baking dish.
Melt butter in a large skillet over medium-low heat.
Add the chopped onion and stir until tender, about 5 minutes.
Add the remaining ingredients and mix well. Spread the
topping over the fillets. Bake until the fish is opaque and
flakes easily. The topping should be lightly golden brown 20 to 25 minutes.
Catfish is a mild fish that tastes a lot like flounder or sole. It has a
medium-firm, flaky texture, but holds up well when prepared. Select fillets that are moist
and firm with a fresh, mild aroma.
1 lb Catfish nuggets
1 package of Shrimp & Seafood bakeable coating mix
1 egg beaten
1 cup Honey Mustard Marinade
1 cup Cajun Style Marinade
Preheat oven to 375'F. Dip catfish nuggets in beaten egg.
Drain off excess. Roll nuggets in the Shrimp & Seafood bakeable coating mix
to cover evenly.
Bake on foil lined baking sheet 15-20 minutes or until the fish flakes easily with
Pour portions of each of the marinades into separate bowls for dipping.
3 Tablespoons butter or margarine
1 Tablespoon chopped fresh dill
OR 3/4 teasp. dill weed
1 Tablespoon lemon juice
1/4 teaspoon salt
|1 medium-sized green onion, thinly
1 pound fresh or frozen (thawed) flounder fillets
|In 10" skillet over
medium-low heat, heat all ingredients (EXCEPT FILLETS), stirring until butter or margarine
is melted and hot.
If flounder fillets are large, cut into serving-sized pieces. Add flounder to
the hot butter mixture in the skillet; cover and cook 5 to 8 minutes, until flounder
flakes easily when tested with a fork. Baste flounder occasionally with butter
mixture in skillet to aid moisture.
Arrange flounder with it's sauce in warm deep platter. Garnish with lemon
||2 Tablespoons salad oil
2 Tablespoons all-purpose flour
1 medium sized onion, diced
1 garlic clove, minced
1 28oz. can tomatoes
1 teaspoon sugar
1 teaspoon Worchestershire
1/2 teaspoon salt
|1/8 teaspoon hot pepper sauce
1 bay leaf
1 10oz. package frozen whole okra,
thawed and sliced
2 6oz. packages frozen Alaska Snow Crab
meat, thawed and drained
1 cup hot cooked rice
Heat salad oil in 4-qt saucepan over medium heat. Add flour and stir
constantly until flour is dark brown, but not burned. Add onion and garlic; cook
until tender, stirring occasionally. Gradually stir in tomatoes with their liquid.
Stir in sugar, Worchestershire, salt, hot pepper sauce, and bay leaf. Break
up tomatoes. Stir and heat to boiling. Reduce heat to low; cover and simmer 10
minutes to blend flavors.
Add okra; cook 5 minutes or until tender.
Add crab; stir gently and heat through. Discard bay leaf.
To serve, place a scoop of prepared rice in bowl. Pour gumbo over rice.
2 med cleaned shrimp
sliced mushrooms 2 oz
saute in marinara sauce
add 1/ 4 cup white wine
1/ 4 cup diced celery
Pour over any cooked pasta
....This is a good one !
Sent in by Fish4Fun Captain Partner, Tom Haynes
Key Lime Pie
3 eggs separated
1/8 teaspoon of salt
1 cup of sugar
1/4 cup of Key Lime juice
1 pie shell - already baked (Graham Cracker)
Take the separated yolks & beat well, add 1/2 cup of sugar &
ingredients and mix thoroughly. Pour into the top of a double
boiler & cook
for 10 - 12 mins, stirring constantly. (Start the water in the double
when you get started)
Remove from heat and let stand until cool.
Beat egg whites until fluffy & beat in remaining 1/2 cup of sugar
thoroughly dissolved & mixed. Fold beaten egg whites into lime
Pour into pie shell & bake in preheated 400 oven for 10 mins.