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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 favorite food.  
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 great fish, 
shellfish and seafood recipes -- enjoy!

Fish and Seafood Recipes . . .

Grilled Bass
Baked Fish with Seafood Sausage Stuffing  

Blackened Swordfish
 
Grilled Cobia   
Baked Catfish Nuggets

Crab Gumbo

Crispy Cheese-Topped Fish
Lemon Poached Fish on Wild Rice
Flounder in Lemon-Dill
Grilled Mahi, Sweet Onions & Garlic

Honey-Macadamia Mahi with  Pineapple Relish
Sauteed Shrimp with Peppers and Onions

Garlic Poached Trout
Trout Amandine
Blackened Redfish
Redfish on the Half Shell

Sea Bass with Ginger Sauce

Shrimp in Garlic Spices
Baked Sheepshead with Stuffing

Sole Almondine 

Spicy Red Snapper
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

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 recipes@fish4fun.com.

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Food Network Magazine Recipes Subscription Healthy Cooking Magazine Subscription

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Take a look at our Fish Art and Note Cards here.
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  Tips on Grilling Seafood

  How To Get A Diamond Pattern On Fish

  Microwave Tips

  How to Prepare Fish

  Freezing & Thawing Fish and Seafood

How To Smoke Fish
-- 
Preparing fish for smoking. 
Hot and cold methods.

Types of Fish and Shellfish --
Fish, Shellfish, Clams, Shrimp and Lobster.  
Different types, preferred cooking methods 
and substitutions.

Nutrition Facts and Chart For Cooked Seafood
 Calorie and nutritional values for various types of fish and seafood

Cool Tropical Drink Recipes

 

 
A 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 80 pages.

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Spicy Red Snapper

4 6-ounce red snapper fillets                                               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.

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Marinated & Grilled Cobia              

3 lbs cobia
1/3 cup olive oil
1/3 cup lemon juice
1½ teaspoons dry mustard
1 clove garlic, minced
1 teaspoon salt

¼ teaspoon pepper

Preparation:

Cut fillets 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 minutes
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

 

Grilled Bass 

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

See our instruction page on Tips on How To Grill Fish

 

Baked Fish with Seafood & Sausage Stuffing 
with White Wine Sauce

Seafood Stuffing:
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

1 leek, chopped fine
1 cup crab meat, shredded
1 cup popcorn shrimp
black pepper
1 cup shredded sharp cheddar cheese
1-2 cups bread crumbs

1. Melt butter in a large sauté pan.
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 from heat.
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

black pepper
1 Tbsp fresh parsley, chopped
Cayenne pepper
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 heat.
5. Whisk in parsley. Season with black pepper and a pinch of cayenne.

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.

 

Blackened Swordfish

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.

Method:
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.

 

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Trout Amandine

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.

 

Garlic Poached Trout   (or other medium-firm fish)

Other medium-firm fish include sole, turbot, orange roughy, cod, perch, butterfish, snapper, halibut and pompano
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
Pinch nutmeg
2  teaspoons butter
1  Tablespoon flour


Microwave or Oven bake.

For a quick, delicious microwave meal......
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) 
 

Prepare the 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
    1 lime
    1 lemon
    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 servings.


Baked Sheepshead with Stuffing

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 shrimp.
Add enough Stove Top Stuffing to absorb the water (look at the box for the correct amount).
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.
 

Blackened Redfish

This recipe is also excellent
used with tuna, mahi, shark,
grouper and small black drum.

Blackening Mix
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
olive oil
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 gourmet shops.
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 generated.

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.

REDFISH on the Half Shell

This recipe was sent in
by Fish4Fun Partner
Capt Jim Hammond.
....Good Eatin'
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
              rack 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
 
Cook's Tips: 

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.

Grilled Mahi Mahi with
Sweet Onions and Garlic

Note:  This 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
 
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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 fillets.)

Serve fillet topped with the onion and garlic mixture. Makes 4 servings. 

See our instruction page on Tips on How To Grill Fish

 

Honey-Macadamia Mahi-Mahi
with Pineapple Relish




This Mahi Mahi
dish is great with or without the relish !


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 pepper

MACADAMIA 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.)

MAHI-MAHI:
2   8-ounce Mahi-Mahi fillets, skinned
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 hours.)

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

Lemon Poached Fish on Wild Rice

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

Select 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 will work.

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 minutes.

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 slightly.)

          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.

Crispy Cheese-Topped Fish

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 350’F. 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.
Serve immediately.

Cook's Note:
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.

Baked Catfish Nuggets

1 lb Catfish nuggets
1 package of Shrimp & Seafood bakeable coating mix
1 egg beaten
            For dipping,
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 a fork. 
Pour portions of each of the marinades into separate bowls for dipping.

Flounder In Lemon-Dill

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 sliced
1  pound fresh or frozen (thawed) flounder fillets

Lemon slices
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 slices.

CRAB  GUMBO

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
                                                Serves 4

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.


CAJUN SEAFOOD
      

2oz schrod 
2oz scallops 
2 med  cleaned shrimp 
sliced mushrooms 2 oz 

saute in marinara sauce 
add 1/ 4   cup white wine 
1/ 4 cup diced celery 
saute then 
Pour over any cooked pasta   

 

   ....This is a good one !   
Sent in by Fish4Fun Captain Partner, Tom Haynes

Florida 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 & remaining
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 boiler
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 until
thoroughly dissolved & mixed.  Fold beaten egg whites into lime mixture when
it's cool.
Pour into pie shell & bake in preheated 400 oven for 10 mins.

 

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