You Caught It....! Now Cook It...!
Like most fishermen I know, I like to catch fish and then eventually I like to eat what I catch! Truth be told, I do not want to fish for those fish that I cannot or will not eat. Contrary to popular belief most men are handy in the kitchen. They can cook and cook well in most cases.
I have collected over the years a number of excellent recipes for preparing fish. Here are few of my all-time favorites.
Las Novedades Pompano Papillote
Yield: 4 Servings
1 ea Onion chopped
2 tb Olive oil
2 tb Butter
3 tb Flour
1 1/2 c Half & Half
1/4 ts Nutmeg
1 tb Worcestershire sauce
Salt & pepper to taste
2 ea Egg yolks beaten
1 ea Garlic clove minced
3 tb Dry sherry
1/2 lb Shrimp chopped cooked
1/2 lb Crabmeat chopped cooked
2 ea Pompano filets
Paprika as desired
Saute onion & garlic in olive oil & butter in skillet until soft.
Reduce heat then gradually add flour, milk, nutmeg, Worcestershire
sauce, salt, pepper & egg yolks while stirring.
Remove from heat.
Pre-heat oven to 375 deg-F.
Add garlic, sherry, shrimp & crabmeat.
Sprinkle pompano with salt, pepper & paprika.
Spoon sauce into 2 large pieces baking parchment.
Place pompano filets on tp of sauce.
Seal parchment bags.
Place bags into large baking dish.
Bake in oven for 20 mins.
Serve hot in bags.
ORIGIN: Chef Henry Diaz, Las Novedades Restaurant, Tampa-Ybor City-FL, circa 1960
Doc's Nutty Shark Saute
Yield: 4 servings
3 lb Shark steak
2/3 c Pecans chopped
Butter as required
1 ts Cayenne flakes
Salt & pepper to taste
2 ea Garlic cloves crushed
1 ea Small onion thinly sliced
½ ts Crushed dill
2 Tb Beer
DIPPING SAUCE:
1 c Heinz ketchup
3 Tb Balsamic vinegar
1 Tb Cream of tarter powder
2 Tb Pickapeppa Sauce
1/4 c Yellow mustard
1/4 c Mayonnaise
1 Tb Black pepper fresh ground
Cut shark into pieces 1"x2"x1/4".
Salt & pepper as you wish.
Heat some butter in a skillet.
When hot enough put shark into pan.
Add onions, cayenne pepper, pecans & garlic.
Cook for 10-12 mins.
add beer.
Cover then simmer for 3-5 mins.
At this point sprinkle with dill then serve.
Dipping Sauce
Mix well all ingredients.
Chill for 1-3 hrs. before serving.
ORIGIN: Dr. Donald Houston, Long Boat Key-FL, circa 1993
Doc's Mango-Coconut Snapper
Yield: 4 servings
1 lb Snapper fillets
2 ea Eggs
1 3/4 c Flour
6 oz Beer
1 ts Baking powder
Salt & pepper to taste
2 c Coconut grated
2 oz Peanut oil
GARNISH:
2 ea lime juice of
2 c Mango chopped
1 ea Onion minced
Sprinkle snapper with the salt & pepper to taste.
Mix eggs, flour, baking powder & beer in a bowl.
Place flour in a shallow pan.
Place coconut in another shallow pan.
Dredge snapper in flour then dip into the beer batter.
Dredge fish in coconut then set aside.
Heat oil in a heavy cast iron skillet over med-high heat.
Fry fish until coconut begins to become a golden brown.
Drain snapper on paper towels.
Garnish:
Mix lime juice, onion & mango with fresh ground black pepper.
Spoon generous amounts over fish on plate & serve.
ORIGIN: Dr. Donald Houston, Long Boat Key-FL, circa 1998
Gulfside Grilled Red Snapper
Yield: 4 servings
8 ea Snapper fillets
1/4 lb Butter
1 ea Onion chopped
1 ts Tabasco sauce
2 ea Cloves garlic minced
2 ea Limes juice of
2 TB Capers
3 Tb Spicy mustard
Salt & pepper to taste
Melt butter in a sauce pan.
Add onion & saute until translucent.
Now add garlic, lime juice, mustard, Tabasco sauce, salt & pepper.
Place fish fillets on grill turning them frequently while brushing liberally with sauce.
Fish is done when inner most area is white and flaky.
ORIGIN: Gulfside Grill, Indian Rocks Beach-FL, circa 1982
Rick's Florida Red Snapper
Yield: 6 Servings
2 lb Red snapper fillets
1/4 c Grated onion
2 tb Orange juice
2 tb Lemon juice
2 ts Grated orange rind
1/2 ts Salt
1/8 ts Nutmeg
Thaw fillets if frozen.
Cut fish into 6 portions.
Place in a single layer, skin side down, in a well-greased baking dish, 12"x8"x2".
Combine onion, orange and lemon juice, orange rind & salt.
Pour over fish then cover & place in refrigerator to marinate 30-60 mins.
Sprinkle fish with nutmeg & pepper.
Bake in a pre-heated 350 deg-F oven for 25-30 mins. until fish flakes easily when tested with fork.
Serve with a salad & rice.
ORIGIN: Rick & Becky Gallater, Sarasota-FL, circa 1990
Leona's Baked Stuffed Red Snapper
Yield: 10 Servings
1/4 c Celery chopped
2 tb Butter or margarine
2 tb Parsley chopped
6 ea Bread slices soaked in water
1/8 ts Thyme
1/8 ts Sage
2 tb Tomato chopped
6 lb Red snapper cleaned
RED SNAPPER SAUCE:
3/4 c Peanut oil
3 tb Butter or margarine melted
2 tb Lemon juice
1 ts Salt
3 tb Worcestershire sauce
1/2 ts Tabasco sauce
Saute celery in butter until soft.
Add remaining ingredients except fish & sauce.
Blend well, then stuff into cavity of fish.
Pin cavity closed or secure with toothpicks.
Bake uncovered in buttered oven-proof serving dish in pre-heated 350 deg-F. oven for 1 hr.
Baste with sauce every 10 mins.
Red Snapper Sauce:
Combine all ingredients & use liberally.
ORIGIN: Leona Campbell, Ruskin-FL, circa 1988
Cajun Stuffed Snapper
Yield: 8 Servings
1 ea Red snapper 4-5 lb fish
1/8 lb Butter
1 ea Lime or lemon
6 ea Bacon strips
1 ts Black pepper
1/4 ts Oregano
1/4 ts Dill
½ ts Sweet basil
½ ts Paprika
½ ts Cayenne flakes
1 ts Balsamic vinegar
STUFFING:
1 ea Onion med. chopped
2 ea Eggs hard-boiled
2 tb Butter
1/4 ts White pepper
1/2 c Celery chopped
2 c Cornbread dry crumbled
Hot water as needed
3 tb Green Bell pepper chopped
Pre-heat your oven to 350 deg-F.
Spray a baking dish with Pam or wipe with olive oil.
Cut slits into one side of the fish and stick in the bacon strips.
Melt the butter and mix well with the lemon, and seasonings.
Brush the fish on both sides with this mix and inside as well.
Place the fish in the oven and bake for 15 mins.
STUFFING:
Melt butter, add celery, onion, Green pepper & seasonings then saute' until onions become translucent.
In a bowl mix cornbread & chopped hard-boiled eggs.
Add hot water & mix well.
Now add butter mix & combine completely.
Remove fish from oven & stuff with cornbread mix.
Raised oven temp of 350 deg-F.
Return to fish oven for 30 mins.
ORIGIN: Tante Jeanne Devereaux, Lafayette, La. circa 1980
Tobago Sauteed Flounder w/ Bananas, Pecans & Lime
Yield: 4 Servings
½ c Vegetable oil
8 ea Flounder filets
1/4 c Butter
2 c Diagonally sliced bananas ½" thick slices
1 c Pecan halves
½ c Fresh lime juice
1 c Dry white wine
1/4 c Coarsely chopped fresh herbs*
Flour seasoned with salty & pepper to taste for dredging
*NOTE: Use a mixture of mint, parsley, coriander, basil or tarragon.
Pre-heat oil in heavy sauce pan over med-high heat.
Dredge fish fillets lightly in flour.
Saute until golden brown on each side.
Remove to warm platter.
Pour off excess oil then wipe down sauce pan.
Place pan back on stove over high-heat.
Add butter.
When foamy & just beginning to brown, add bananas & pecans.
Toss then cook for 1-2 mins.
Add lime juice & wine then cook for 1 more min.
Add fresh herbs & mix well.
Pour sauce & bananas over fish.
Garnish with lime wedges & more banana slices.
ORIGIN: Mavis Bascomb, Tobago W.I., circa 1997
Cajun Flounder w/ Creamy Sauce
Yield: 4 Servings
4 ea Flounder fillets
1 ts Olive oil
1 ea Onion chop
1 ea Garlic clove minced
1 ea Sweet red pepper seeded, chopped
1 ts Dried thyme crumbled
1 tb Dill fresh chopped
2/3 c Canned black beans drained & rinsed
2/3 c Corn-bread stuffing mix
½ ts Paprika
1 c Vegetable broth
2 ts Cornstarch
1/4 ts Tabasco sauce
1/8 ts Salt
2 tb Non-fat sour cream
1 ts Lemon juice
Preheat oven to 400 deg-F.
Coat a med-size baking dish with non-stick vegetable cooking spray, just large enough to hold your fillets folded over in a single layer.
Heat oil in medium-size nonstick skillet over med-heat.
Add onion, garlic, red pepper & thyme.
Now saute veggies until soft.
Remove ½ of mixture to a med-size bowl.
Combine beans & corn-bread stuffing mix into onion mixture.
Place fillets flat on work surface.
Spoon vegetable-corn-bread mixture in center of each fillet.
Divide mixture equally among fillets.
Fold each fillet in ½ over vegetable-corn-bread mixture.
Place fillets in prepared baking dish.
Sprinkle with paprika.
Bake fish in oven for 15 mins. until fillets just begin to flake when tested with a fork.
Whisk together vegetable broth, cornstarch, Tabasco sauce & salt in a small bowl.
Stir into vegetables in skillet.
Heat over med-heat, while stirring, until thickened.
Remove from heat.
Stir in sour cream & lemon juice.
Serve sauce over fish.
ORIGIN: Alene Travis, Destin-FL, circa 1998
Black Sea Flounder Filets w/ Yogurt Sauce
Yield: 8 Servings
1 1/2 c Yogurt plain no-fat
6 tb Minced fresh cilantro
4 tb Minced green onion
2 ts Paprika
Vegetable oil spray
8 ea Flounder filets
4 ea Lg egg whites
2 c Toasted wheat germ
Mix yogurt, cilantro, paprika, & green onion in small bowl.
Season fish with salt & pepper.
Pre-heat oven to 500 deg-F.
Spray baking sheet with vegetable oil spray & place into oven.
Whisk egg whites in medium bowl until foamy.
Place wheat germ on large sheet of waxed paper.
Dip fish fillets into egg whites, then turn fillets in wheat germ, coating lightly.
Place fish fillets on hot baking sheet.
Sprinkle with salt & pepper.
Bake until fish is opaque in center, about 8 mins.
Remove from oven & allow to stand 2 mins.
Transfer to a platter.
Serve yogurt sauce alongside.
ORIGIN: Dr. Josef Malinov, Tbilisi-Gergia, circa 1997
Cajun Seafood Stuffed Flounder
Yield: 6 Servings
CAJUN SEASONING MIX:
1 ts Salt
1/2 ts Sweet paprika
1/2 ts Black pepper
1/2 ts Dried thyme leaves
1/2 ts Sweet basil chopped
MAIN INGREDIENTS:
3 ea Slices bacon diced
1 1/2 c Onions chopped very fine
1 c Green bell pepper chopped
1/4 lb + 1 Tb unsalted butter
3/4 ts White pepper
3/4 ts Ground cayenne pepper
1/2 lb Small shrimp
1 1/2 c Basic seafood stock
8 ea Shucked oysters
3/4 c All-purpose flour
1/2 c Green onions chopped fine
1/4 c Grated Parmesan cheese
FLOUNDER SEASONING MIX:
2 ts Salt
1 ts Sweet paprika
1/2 ts White pepper
1/2 ts Onion powder
1/2 ts Garlic powder
1/2 ts Dry mustard
1/4 ts Ground cayenne pepper
1/4 ts Dried thyme leaves
1/4 ts Dried sweet basil leaves
6 ea Flounder 1-1 1/2 lb each
1 1/2 c Grated cheddar cheese
Vegetable oil for frying
Bone, remove heads & split top side (brown) down center.
Mix 1st seasoning mix ingredients in a small bow & set aside.
Fry the bacon over high heat in a cast iron skillet until crisp.
Add onion, celery & bell pepper.
Stir well then saute until vegetables start to get tender while stirring occasionally.
Add 3 tb butter & your peppers.
Stir until butter is melted.
Stir in shrimp & 1st seasoning mix.
Continue cooking for 3-5 mins. while stirring occasionally.
Be sure to scrape your pan bottom well.
Stir in stock & oysters then cook & stir for 6-8 mins.
Remove from heat. Use a slotted spoon to remove seafood-vegetable mixture from the pan.
Place into a food processor or blender, while leaving liquid in skillet.
Process mixture until smooth.
Return mixture to skillet while stirring to blend with liquid.
Turn heat to high then cook until mixture starts to stick to skillet as you are stirring.
Be sure to scrape pan bottom well.
Remove from heat. Now in melt the remaining 6 tablespoons butter over high heat a 1 qt saucepan.
When mostly melted, remove from heat & add 1/4 cup flour while you stir until mixture is smooth.
Return to high heat for 1 min. while you stir constantly.
Turn heat to high under stuffing mixture.
Gradually add butter-flour mixture while you are stirring constantly until combined well.
Continue cooking until very thick while you are stirring constantly.
Add green onions & cook for 1 more min. while stirring constantly.
Remove from heat & stir in Parmesan cheese.
Allow to cool slightly, & refrigerate for 30-45 mins. to chill.
Now you must thoroughly combine flounder seasoning mix ingredients.
Open the flounders for stuffing.
Sprinkle 1/4 ts seasoning mix on inside of each flounder.
Mound 1/4 cup cheddar cheese in center of each fish.
Next spoon 1/2 cup chilled stuffing on top of cheese.
Close fish to hide stuffing.
Cover & refrigerate 23 hrs.
Sprinkle 1/4 ts seasoning mix on each side of each chilled flounder.
Pat it in good with your hands.
Combine remaining seasoning mix with flour in a pan.
In a cast iron skillet heat 1/4" oil over high heat to 350 deg-F.
While it heats up place each flounder into seasoned flour to coat only bottom surface.
Very carefully slide each flounder into hot oil then fry bottom until nicely crisp, crunchy & well browned
Without draining the oil, place flounder split side up, on an ungreased cookie sheet.
Bake in a pre-heated 550 deg-F oven until they are cooked & well browned on top side.
After about 4 mins. drape a piece of aluminum foil over tails to prevent burning.
Serve immediately as is, or topped with a sauce of your choosing.
ORIGIN: Pauline Bertrand, Theodore-AL, circa 1999
Baked Flounder w/Crab Stuffing
Categories: Seafood, Stuffing
Yield: 6 Servings
3 ea Flounder 1# each
Salt & pepper to taste
1 lb Butter
1 tb olive oil
-STUFFING-
1 c Crabmeat
2 tb Butter
1/2 c Onion minced
1 ea Shallot chopped
2 Cloves garlic minced
2 tb Celery chopped
1 ts Salt
1/2 ts Pepper
1 tb Parsley chopped
1 ea Egg
3/4 c Bread crumbs
2 tb Bell pepper; chopped
Prepare your stuffing by sauteing onion, shallot, garlic, celery & bell pepper in 1/2 of your butter & 1 tb of olive oil.
When vegetables are tender, add crabmeat, bread crumbs & seasonings.
Mix this together with an egg.
Make a slit across back of each flounder.
Fill slits with your stuffing mixture.
Melt remaining butter in pan.
Place your flounder into pan but be very careful not to overlap.
Place dark side of fish up.
Pre-heat oven to 375 deg-F.
Bake covered for 30-35 mins.
Serve hot with a garnish of lemon wedges & freshly chopped dill.
ORIGIN: Gene DuBois, Panama City-Flounder, circa 1991
Seafood without hushpuppies is a sacrilege in the coastal South be it the Atlantic Coast or the Gulf Coast! Here are my favorite recipes for these delectable nuggets of pure culinary gold!
Bubba's Damn Fine Hush Puppies
Yield: 1 Batch
2 ea Eggs
1 ea Onion chopped
2 c Self-rising cornmeal
2 ea Garlic cloves minced
1 c Corn niblets drained
1/3 c Buttermilk
3 ea Jalapeno peppers seeded & & minced
1 qt Corn oil for deep frying
Heat the oil to frying temp.
Mix the dry ingredients together in a large bowl.
When the oil is ready mix the wet ingredients into the dry ingredients. Using a tablespoon get a large dollop of batter out of the bowl.
Roll it slightly between your palms & drop into the hot oil.
Cook until golden.
Remove & allow to drain on paper towels.
ORIGIN: Newton (Bubba) MacDonald, 8-Mile-Alabama, circa 1990
Magnolia's Hush Puppies
Yield: 1 Batch
3/4 c Corn meal
1/3 c All-purpose flour
½ ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
1/2 c Buttermilk
1 ea Egg
2 ts Bacon drippings, melted
1/3 c Finely chopped onion
Crisco for frying
Combine all the ingredients together in a large bowl, and mix well.
Melt enough shortening in a skillet or deep fryer to completely cover the hush puppies.
Heat to a temperature of 375°F.
Drop batter by spoonfuls, a few at a time, into hot oil & deep fry until crisp & golden brown.
Drain on paper towels, and serve at once. Makes about a dozen.
*NOTE: Test your first hush puppy. Fry it until the color is right, then remove it and cut in half to make sure it is cooked through. Then you can eat it.
ORIGIN: Magnolia D'Soucciere, Mobile-AL, circa 1988
Miss Nerva's Deep In Dixie Hush Puppies
Yield: 1 Batch
2 c Corn meal
2 tb Flour
1 tb Sugar
1 ts Salt
3 tb Onion minced
1 tb Bell pepper minced
1 ea Garlic clove minced
1 tb Red pepper flakes
1 pt Boiling water + 1 Tb.
Mix & corn meal, flour & sugar.
Add other ingredients & mix completely.
Heat oil until hot enough to deep fry.
Pour boiling water into dough mixture & mix well.
Take 1 heaping teaspoon of dough roll into a ball & drop into hot oil.
Fry until golden brown.
ORIGIN: Nerva Foster, Tallahassee-FL, circa 1974
Marinades for seafood are a must for grilling especially! Here are few I made up & use.
Doc's Seafood Marinade #001
1 cup lime juice fresh squeezed
1/4 cup olive oil
1 tb black pepper fresh ground
1 ea garlic clove minced
1 tb balsamic vinegar
Doc's Seafood Marinade #002
1 cup Guinness Stout
1 tb salt
1 tb black pepper fresh ground
1 ts Angostura bitters
Doc's Seafood Marinade #003
1 cup lime or lemon juice
1 cup peanut oil
1 tb sesame oil
½ tb white pepper
1 tb Tabasco sauce
1 cup yogurt plain
I place the filets into a zip-lock bag, pour in the marinade after mixing then seal the bag & refrigerate it while it marinates. These marinades are good for almost any type of seafood.
Ok guys, there you have it! Recipes to make your family's mouths water!
Copyright © 2008 Donald R Houston, PhD. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed without the author's consent.
