Step1: Marinade fillets/steaks in a mixture of the juice from 1 whole lemon (or 2 depending on quantity of fillets....This is for 3-4 servings) and 3 teaspoons of Tiger Sauce and place in refrigerator in a ziplock bag for 2-12 hours to marinade.
Ingredients Needed:
2 tablespoons of Mayonnaise
2 tablespoons of Italian dressing
1/2 lemon
Salt and Pepper (to taste)
A couple fillets of Mackerel with skin still on one side
Step 1. Turn your grill on and turn the heat up to about 300 degrees. Take a small piece of aluminum foil, big enough to put your filet in. Lay the fish in the aluminum foil with the skin side facing down.
Step 2. Spread the mayonnaise over the filet and then place a spoonful of the Italian dressing over the mayonnaise. Squeeze some lemon over the filet and add salt and pepper.
Step 3. Place the fish on to the grill and wait for the fish to flake on the sides. It should only take about 5 to 7 minutes.
Step 4. Take the fish off the grill and let it cool down for a few minutes. Then scrape the fish off of the skin and on to your plate.
1 small onion, finely chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 teaspoon paprika
salt and pepper to taste
olive oil
Preheat oven to 400 degrees. Place each trout fillet on a lightly oiled square of foil twice the size of the fish. Sprinkle each fillet with other ingredients and fold up foil squares. Seal and place on baking sheet. Bake for 15-18 minutes. Serves 2.
Ceviche Recipe
The first time I made ceviche, I was amazed. I could actually see the lemon and lime juice turning the color of the fish from translucent pink to opaque white. The acid from the limes and lemons change the structure of the proteins in the fish, essentially "cooking" the fish without using heat. I love ceviche rolled up in a freshly cooked, still warm corn tortilla with lettuce and salsa.
Preparation time: 15 minutes to prepare, 3-4 hours to let sit. Always use the freshest fish possible. Make the same day you purchase fresh fish.
Ingredients
- 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
- 1/2 cup of fresh squeezed lime juice
- 1/2 cup of fresh squeezed lemon juice
- 1/2 red onion, finely diced
- 1 cup of chopped fresh seeded tomatoes
- 1 serrano chili, seeded and finely diced
- 2 teaspoons of salt
- Dash of ground oregano
- Dash of Tabasco or a light pinch of cayenne pepper
- Cilantro
- Avocado
- Tortillas or tortilla chips
Method
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.
During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
Serves 4-8.
Delicious Crab Cakes
INGREDIENTS
- 1 pound fresh crab meat
- 1 egg
- 2 tablespoons mayonnaise
- 1/2 teaspoon ground mustard
- 1 dash Worcestershire sauce
- salt and pepper to taste
- 4 ounces buttery round crackers, crushed
- 2 cups oil for frying, or as needed
DIRECTIONS
- In a medium-size mixing bowl, combine crabmeat, egg, mayonnaise, mustard powder, Worcestershire sauce, and salt and pepper to taste.
- In a large skillet, heat 1/4 inch of vegetable oil to a high heat. Roll heaping spoonfuls on the crab mixture in the crackers, then place the ball in the hot oil. Flatten lightly with a spatula so that the crab cake is 1/2 inch thick. Fry the crab cakes, flipping to ensure both sides get browned.
Spicy Tuna Fillets
1/3 cup olive oil
1/3 cup lemon juice
1/4 cup cilantro leaves, chopped
3 cloves garlic, minced
3 shallots, minced
2 teaspoons cayenne pepper
2 teaspoons ground cumin
1 teaspoon salt
Ingredients
- 2 lbs whole black bass
- salt and pepper, to taste
- 1/3 cup almonds, chopped
- 1/2 cup fresh mushrooms, chopped
- 1/3 cup butter, softened
-
2 tablespoons fresh parsley, minced
Directions
-
Preheat oven to 400°F.
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Clean fish and place in a shallow casserole dish.
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Season with salt and pepper.
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Mix almonds, mushrooms and butter; spread over fish.
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Sprinkle with parsley and bake for 20 minutes.
BLACK SEA BASS PARMESAN
Ingredients:
2 pounds Sea Bass Fillets, rinsed in cold water, dry and cut into bite-size pieces
4 Cloves Garlic, chopped
2 Lemons, cut into wedges
1 1/2 cup Italian Tomatoes, chopped
1/2 cup All-purpose Flour
1/2 cup Mixed Black and Green Olives, chopped
6 tablespoons Parmesan Cheese, grated
3 tablespoons Fresh Parsley, chopped
2 tablespoons Olive Oil
1 1/2 tablespoon Lemon Juice - fresh squeezed
2 teaspoons Black Pepper - freshly ground
Salt - to taste
Directions:
Mix flour together with salt and black pepper, then dredge Sea Bass pieces in flour mix to coat evenly. In a large saucepan, saute garlic in olive oil over medium-high heat (about 1 minute), then add fish and saute (8-10 minutes), or until browned on all sides; stir in tomatoes, olives, parsley and lemon juice; cover and cook (1-2 minutes). Serve hot topped with freshly grated Parmesan cheese, to taste - and wedges of lemon to the side.
This recipe for Sea Bass Parmesan serves/makes 4
3-4# King Mackerel Filets
1 - medium onion
1 - green pepper, diced
1 - large tomato, diced
1 cup - V8 juice or tomato juice
2 Tbl - Butter
2 Tbl - Olive Oil
2 Cloves - Garlic, minced
1 - Bay leaf
Dash of salt and pepper
1. Heat butter and oil in a pan
2. add the onion, green peppers and garlic and saute on medium heat until the onion is translucent.
3. add the tomato, bay leaf, salt and pepper, v8 juice or tomato juice and stir. simmer a few minutes on low heat
4. put the fish in a baking dish, pour the sauce over it and bake at 350 degrees for 15 minutes
5. serve over rice - serves 6-8
Oven-Fried Shark
2 pounds of Fresh Shark Filets
1/2 cup of Rich Milk
1/2 teaspoon of Salt
A dash of Pepper
2 tablespoons of Chopped Parsley
1/8 teaspoon of Basil
1 cup of Dry Bread Crumbs
1/3 cup of Melted Butter or Margarine
Wipe the filets with a damp cloth. Pour milk into a small
mixing bowl. Add salt, pepper, parsley and basil. Stir will.
Dip each filet in seasoned milk, then in bread crumbs.
Arrange in buttered, shallow baking dish and pour melted
butter on fish.
Bake at 350 to 375 degrees for 30 minutes.
- 4 TBSP unsalted butter, cut into small pieces
- 1 1/2 TBSP softened butter, for brushing
- 1 5 oz bag spinach
- Salt and ground pepper to taste
- 1 shallot, minced
- 4 8 oz skinless sea bass fillets
- 1/4 cup white wine
1. Preheat the oven to 425°. Tear off four 18-inch lengths of foil. Generously brush the softened butter over an 8-inch square in the center of each foil sheet.
2. Mound the spinach in the center of the sheets and season with salt and pepper. Sprinkle with the shallot.
3. Season both sides of each sea bass fillet with salt and pepper and set the fillets on the spinach. Scatter the pieces of butter over the fish. Pull the sides of the foil up around the fish and drizzle the fillets with the wine. Fold the edges of the foil to make sealed packets.
4. Arrange the packets on a baking sheet and bake for about 12 minutes, or until the fish is cooked through.
5. Transfer 1 of the packets to a medium bowl. Carefully make a small tear in the side of the packet and pour the juices into the bowl. Repeat with the 3 remaining packets.
6. Using a spatula, transfer the fish and spinach to shallow soup plates, pour the cooking juices over the fish and serve.
Trout Amandine
4 fish fillets of speckled trout (spotted seatrout), about 6 to 8 ounces each
½ cup flour
1/3 cup cooking oil
½ cup butter
½ cup slivered almonds salt and pepper to taste
1 lemon, thinly sliced
1 tsp. Parsley
Season cleaned fish with salt and pepper. Coat lightly with flour, and saute in hot oil until fish is golden on both sides. Drain oil from pan. Add butter and brown almonds slightly. Pour over fish. Garnish with parsley and lemon
1 tbl Cayenne
3 tbl Thyme
1 tbl Oregano leaves
2 tbl Paprika
1 tbl Black pepper
5 tbl Basil leaves
1 tbl Garlic powder
1 tbl Salt
Method:
Mix this all together - you will get about 3/4 Cups of spice mix. This was plenty for 3 lbs of fish. For fish use good sized redfish fillets. Cut fillets about 1 inch thick - don't go thicker than this, as these seemed to barely get done in the middle.
Heat a cast iron skillet over a high heat until it is VERY hot. BEST DONE OUTSIDE Combine the dry spices together in a bowl. Press the seasoning mixture over both sides of the fish. Use as much as you can get to stick. Sprinkle 1t salt in the hot skillet, then put the fillets in. Cook the fish until the underside begins to char or blacken, then turn and cook the other side. This will cook quickly and creates a LOTof smoke.
Shark Kebabs
Ingredients:
1/4 cup orange juice
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 1/2 tablespoons chili powder
1/4 teaspoon cayenne pepper
1 1/2 pounds 1-inch-thick shark fillets, cut into 1-inch cubes
1 large orange, peel and pith cut away, cubed
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon chopped garlic
1 large serrano or jalapeño chili, minced
1 large avocado, peeled, pitted, cubed
Directions:
1. Mix orange juice, 2 tablespoons lemon juice, 1 tablespoon olive oil, chili powder and cayenne pepper in large bowl.
2. Add shark; toss to coat.
3. Let stand at room temperature 30 minutes.
4. Combine orange cubes, onion, cilantro, garlic, chili, remaining 1 tablespoon lemon juice and 1 tablespoon olive oil in medium bowl.
5. Season to taste with salt and pepper.
6. Gently mix in avocado.
7. Let salsa stand up to 1 hour.
8. Preheat broiler.
9. Thread shark on 4 skewers, dividing equally.
10. Broil until just opaque in center, turning occasionally, about 8 minutes.
11. Serve kebabs with salsa and accompany with wild or Spanish rice
King Mackerel Mignons
---King mackerel cut into steaks
---Zesty Italian dressing
---bacon
---toothpicks
1. Once the king is cut into steaks, remove the skin and separate the 4 meaty muscle pieces of the steak from the bone.
2. Push the 4 medallions together, wrap a slice of bacon around them, and secure with several toothpicks. Continue with all of your steaks.
3. Marinate in zesty Italian dressing for 30 minutes to 2 hours.
4. Grill according to your preference for doneness. Be sure the bacon gets done or remove it before eating.
These delightful fillets will surely satisfy even the most finicky of palates
Black Sea Bass with Roasted Corn and Peppers
Yield: 4 servings
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1 red bell pepper, cut into 1/2-inch squares
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1 yellow bell pepper, cut into 1/2-inch squares
-
2 cups corn kernels
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2 TBSP cooking oil
-
1/2 tsp salt
-
1/2 tsp black pepper
-
1/2 tsp dried thyme
-
2 pounds sea bass, cut into 4 fillets
1. Heat the oven to 450°. In a large roasting pan, combine the red and yellow bell peppers, the corn, 1 TBSP of the oil, and 1/4 tsp each of the salt, pepper, and thyme. Roast in the oven until the corn and peppers start to brown, about 12 minutes, stirring twice.
2. Set a fine-mesh sieve over a blender. Strain the sauce, pressing on the chunks to extract the liquid.
3. With the blender on, slowly pour in the remaining 3/4 cup of oil until combined.
4. Rub the remaining TBSP oil over both sides of the fish. Sprinkle the fish with the remaining 1/4 tsp each salt, pepper, and thyme.
5. Remove the roasting pan from the oven and push the corn-and-pepper mixture to the sides of the pan. Put the fish in the center of the pan, skin-side down, and cook until just done, about 15 minutes for 1-inch-thick fillets.
6. Serve the fish with the corn and peppers.
Amberjack w/ Radishes and Basil
Ingredients
-
6 tablespoons extra-virgin olive oil
-
4 fillets amberjack, cleaned and skinned
-
4 radishes, sliced thinly
-
2 lemon leaves, torn, or 1 teaspoon lemon zest
-
1/4 cup white wine
-
4 leaves fresh basil, torn
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1 bunch flat leaf parsley, chopped to yield 1/4 cup
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Salt and freshly ground black pepper
Directions
**In a 12 to 14-inch saute pan, heat the olive oil over medium heat until just smoking.
**Season both sides of the fillets with salt and pepper. Add fillets to pan and cook on one side for about 3 minutes.
**Turn fillets over when browned and add radish slices and lemon leaves (or zest). Cook for 1 minute and add white wine.
**When wine has evaporated, add fresh basil, and season, to taste. Serve immediately
Blackened Amberjack
Ingredients:
-
1 (1-pound) amberjack fillet
-
1 tablespoon paprika
-
2 teaspoons onion powder
-
2 teaspoons garlic powder
-
1 teaspoon dried thyme
-
1 teaspoon dried oregano
-
1 teaspoon black pepper
-
1/2 teaspoon ground red pepper
-
Cooking spray
Preparation
-
1. Cut fillet into 4 equal pieces. Combine paprika and next 6 ingredients in a small bowl; stir well. Dredge fish in spice mixture; let stand 5 minutes.
-
. Coat a large cast-iron skillet with cooking spray; place over high heat until very hot. Add fish, and cook 3 minutes. Turn fish, and cook 3 to 4 additional minutes or until fish flakes easily when tested with a fork. Fish should look charred. (You may prefer to do this procedure outside due to the small amount of smoke that is created.)
HEAVENLY BROILED FISH:
2 lbs. skinless fish fillets, fresh or frozen, 2 T. lemon juice, 1/2 cup grated parmesan cheese, 1/4 cup butter, softened, 3 T. JFG mayonnaise, 3 T. chopped green onion with tops, 1/4 t. salt, dash tabasco sauce; Thaw if frozen, place in single layer on greased baking pan. Brush fillets with lemon juice, and let stand for 10 minutes. Combine remaining ingredients. Broil apprx. 4 inches from heat source 6 to 8 minutes. Remove from oven and spread cheese mixture evenly over fillets, broil three to four more minutes or till fish flakes and cheese mix is light brown. SERVES 6