Recipes

Smoked Amberjack

2-3 lbs. of cleaned fillets
1 cup brown sugar
cajun seasoning – season to taste
2 tbs. salt
black pepper to taste
water soaked woodchips
1 bag charcoal

Burn charcoal down to coals in smoker or grill. Season fish with brown sugar, cajun seasoning and salt and place on piece of aluminum foil. Add woodchips to coals. Place fish on grill, cover with lid.

Smoking times vary with grill/smoker size. When smokes lessens, add more chips. Check fish after 30 minutes. Continue smoking if necessary. When done, fish will flake easily with fork.

Smoked Mullet ( printable version)

6-8 butterflied mullet fillets
Cajun spice to taste

Brine:
1 cup Kosher salt
1 cup Brown sugar
1 gallon water
water soaked woodchips
1 bag charcoal

Mix brine in large container. Soak mullet in brine for 24 hours. Burn charcoal down to coals in smoker or grill. Put fillets on smoker racks and sprinkle with Cajun spices. Check fish after 30 minutes. Continue smoking if necessary. When done, fish will flake easily with fork.

Smoked Fish Dip ( printable version)

2 lbs. chunked smoked fish
3 bars Philadelphia Cream Cheese – softened
2 tbs. lemon juice
1/4 cup finely chopped onions
1/4 cup finely chopped celery
black pepper to taste
1 tsp. minced fresh garlic

In large bowl, mix all ingredients until well blended. Chill in refrigerator and serve with your favorite snack crackers.

Fried Gator Bites ( printable version)

2-3 lbs. cleaned, chunked pieces of gator meat
1/2 cup cornmeal
1/2 cup bread crumbs
1/2 cup flour
1-2 cups milk or buttermilk
Black pepper / cajun seasoning to taste
Peanut oil

Heat oil to 350-400 degrees (pan fry or deep fry). Combine cornmeal, flour, bread crumbs, pepper, cajun seasoning in 1 gallon ziplock bag. Soak meat in milk then place into ziplock, shake, take pieces out and carefully put into hot oil. Cook until golden brown. Serve with our favorite dipping sauce.

Shellcracker (Redear Sunfish) ( printable version)

2-3 lbs. cleaned, chunked pieces of fish
1/2 cup cornmeal
1/2 cup bread crumbs
1/2 cup flour
1-2 cups milk or buttermilk
Black pepper / cajun seasoning to taste
Peanut oil
Lemon

Heat oil to 350-400 degrees (pan fry or deep fry). Combine cornmeal, flour, bread crumbs, pepper, cajun seasoning in 1 gallon ziplock bag. Place meat in milk then into ziplock, shake, take pieces out and carefully put into hot oil. Cook until golden brown. Serve with lemon and your favorite tartar sauce.

Stone Crab Cheese Ball ( printable version)

4-5 lbs. cooked stone crab claws
3-4 packs of Philadelphia Cream Cheese
1 lemon
1 tbs. chopped garlic
Black pepper and cajun seasoning to taste

Cocktail Sauce: 1 cup of ketchup – mix in 102 tablespoons fresh ground horseradish.

De-shell all crab claws; being careful to get all shell pieces out. In large bowl, combine stone crab meat, garlic, cream cheese and the juice from lemon. Mix with heavy spoon or paddle until well mixed.

Makes 1-3 cheese balls.

Put spread on platter, make hole in the middle, fill with cocktail sauce and serve with crackers or snack toast.

Vida’s Parmesan Grouper ( printable version)

2 lbs fresh grouper fillets
1 lemon
1/2 cup mayo
1/2 cup fresh parmesan cheese
1 teaspoon garlic
salt, pepper, cajun spice (optional to taste)

Mix mayo and parm cheese, spread on fillet. Sprinkle garlic and spices. Bake at 350 for 20 minutes. When golden brown, remove from oven. This can also be grilled. Squeeze on lemon before serving. Enjoy!

Braised Whole Snapper Chili and Garlic Sauce
( printable version)

1 1/2 lbs. Snapper, cleaned
1 tbs. light soy sauce
1 tsp. Chinese rice wine or dry sherry
vegetable oil, for deep frying

For the Sauce:
2 garlic gloves, finely chopped
2-3 scallions, finely chopped, with the white and green parts separated
1 tsp. finely chopped fresh ginger
2 tbs. chili bean sauce
1 tbs. tomato paste
2 tsp. light brown sugar
1 tsp. rice vinegar
3 cup chicken stock or water
1 tbs. hot chili paste

1. Rinse and dry the fish well. Using a sharp knife, score both sides of the fish down to the bone with diagonal cuts about 1 inch apart. Rub both sides of the fish with the soy sauce and rice wine. Set aside for 10-15 minutes to marinate.

2. Heat sufficient oil for deep-frying in a wok. When it is hot, add the fish and fry for 3-4 minutes on both sides, until golden brown.

3. To make the sauce, pour away all but about 1 tablespoon of the oil. Push the fish to one side of the wok and add the garlic, the white part of the scallions, the ginger, chili bean sauce tomato paste, sugar, vinegar, chili paste, and stock. Bring to a boil and braise the fish in the sauce for 4-5 minutes, turning it over once. Add the green part of the scallions. Remove and serve. Serves 4-6

Blackened Fish ( printable version)

2 lbs fresh fish
1 stick butter – melted
Blackening Spices (store bought or mixed from below)

Blackening Spice Recipe

1 heaping tablespoon paprika
2 teaspoons salt
1 heaping teaspoon garlic powder
1 heaping teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne pepper
2 teaspoons black pepper
1/2 teaspoon leaf thyme
1/2 teaspoon leaf oregano

Wipe excess water off fillets. Brush fish with melted butter and sprinkle with spices all over fish. In a hot cast iron skillet, add fish and cook until edges start turning color and flip. Do not over cook fish. Garnish with lemon and parsley.

3 Rivers Blackened Fish with Garlic Shrimp Sauce
( printable version)

2-3 lbs. fresh fish fillets
1 lb. fresh shrimp (deshelled and deveined)
1 tbs. minced garlic
1 stick butter
1 box couscous
salt and pepper to taste

Blacken fish fillets according to Blackened Fish recipe. Saute shrimp with butter and garlic in saucepan. Cook couscous according to box recipe. Place cooked couscous on large platter in a pile. Add blackened fish on top and pour shrimp with garlic sauce over entire dish, garnish with lemon and parsley.

Scallop Pasta ( printable version)

2-3 lbs. fresh bay scallops
2 jars of marinated artichoke hearts
1 can of palm hearts
1 red pepper sliced
1 green pepper sliced
1 tbs. minced garlic
1 stick butter
2 lbs. pasta
1/4 tsp. parsley
1/4 cup scallions
1 pint half and half
salt, pepper, Cajun spice to taste

Cook pasta, drain and set aside. In saucepan, saute butter, garlic, onion, and peppers until desired tenderness. Add artichoke hearts and palm hearts and cook until heated. Add scallops and cook for one minute. Do not overcook scallops. To pasta, add sauteed vegetables and scallops. Heat on medium heat and add half and half. Sauce will thicken. Serve in large bowl and sprinkle with extra scallions and parsley.

Tempura Mutton Snapper ( printable version)

2 lbs. fresh snapper
1 box tempura mix
1 bag Panco bread crumbs
salt and pepper to taste
dipping sauces to taste
Enough peanut to fill deep fryer

Cut fish into small strips. Mix tempura batter. Dip fish into batter then roll into Panco bread crumbs. Drop carefully into hot oil (350-375 degrees) and cook until golden brown. Add salt and pepper and serve with your favorite sauce.

Grilled Salmon with Asian Glaze ( printable version)

2 Tbs rice vinegar
2 Tbs soy sauce
2 Tbs fresh lime juice
1/4 cup honey
2 tsp wasabi powder
2 lbs of salmon fillets

In small sauce pan combine the first four ingredients. Bring to a boil stirring occasionally for about 4 minutes until sauce thickens. Remove from heat. Stir in wasabi powder till combined. Glaze salmon fillets with sauce prior to placing on the grill. Grill fillets until just warm in the center. Test for doneness by inserting a metal fork into the center of the fillet then touching to your lip. When the tines are warm to your lip the salmon is done. Serve with a drizzle of the sauce over the fish.

Guccione’s “Knuckles O’Brien” ( printable version)

Stone Crabs
Store Bought Frozen Potatoes O’Brien

Crack all claws and shuck only the knuckle meat into a bowl. Prepare the potatoes as per the directions on the package. At about the 1/2 way done point, add all the knuckle meat and stir well. Continue cooking until desired crispness. Serve along side claws with mustard sauce.

Mustard Sauce ( printable version)

1 cup mayo
1/2 cup sour cream
1/2 cup light cream
1/4 – 1/2 cup dijon mustard (or to taste)
dash of A-1 sauce
dash of worcestershire sauce

Combine and chill – ingredients may be multiplied

Manasota Stuffed Lobster ( printable version)

2 Florida lobsters, split length wise
8 tbs. unsalted, melted butter
3 tbs. unsalted, melted butter to brush
2 tsp. tarragon
1/2 cup small shrimp and bay scallops cut into 1/4 inch dice
Freshly ground black pepper to taste
3 oz. Ritz crackers pounded fine
1 medium onion chopped fine or the equivalent in scallions

Preheat oven to 450 degrees or grill with hood down.
Melt 8 tbs. butter on medium heat in a medium skillet, add onion and cook until soft but not brown. Stir in tarragon. If using fresh shrimp and scallops, add now and cook for 1 minute. If using cooked, remove pan from heat, allow to cool slightly and ad the cooked shrimp/scallops. If lobsters are live, cook them in boiling water now for about 5 minutes. Remove and allow to cool. Leaving head on, split lengthwise. Remove the organs from the head area, place lobsters on pan or over drip pan on grill. At the very last second, add the crumbled Ritz crackers to the taragon-butter-scallop-shrimp mixture and blend well. Immediately stuff into the cavity of the head of the lobster and brush with melted butter. Pepper to taste. Cooking time is 15 minutes in oven or in grill with hood down.

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