First of all, bone and skin your fish and cut into bite size
pieces. In frying pan over high heat cook onions, celery,
green pepper, garlic in the butter for about 4-5 minutes
until onions start to brown and then add tomato and spice.
Reduce heat and simmer for 8-10 minutes. Add zucchini or
yellow squash and simmer for another 4 minutes and then add
Snook and cook another 6-8 minutes until fish will flake
with a fork. This stew can be served over or with white
rice.
Fried Mackerel 2 lbs. Mackerel fillets
1-2 Tbs. Sour Cream
Flour
Salt & pepper
Butter or oil for frying
Clean and fillet 2-3 Mackerel and dry them well. Coat the
fillets in flour, salt and pepper, and cut 2-3 diagonal
splits in the skin of each filet. Fry the mackerel in butter
or oil until golden brown and add 1-2 tbs. Sour Cream just
before serving.
Serves 4
Oven Fried Shark
2 lbs. skinless Shark Steaks or Fillets
1 cup Instant Mashed Potato flakes
1 package (7/10 oz.) Garlic Salad Dressing mix
1/4 tsp. Pepper
1 Egg (beaten)
1/4 cup Margarine or Butter (melted)
Paprika
Combine potato flakes, salad dressing mix and pepper in a
shallow dish. Dip fish into egg and roll in potato mixture.
Place fish in single layer on a well-greased bake and serve
platter (16x10 inches). Pour margarine over fish. Sprinkle with
paprika. Bake in extremely hot oven 500 degree for 10-12 minutes
or until fish flakes easily when tested with a fork. Makes 6
servings
Baked Grouper with
Sautéed Vegetables Grouper can be fried, baked or
broiled. Here is an excellent recipe for cooking this Grouper.
2 lbs. Grouper
1 cup Chopped Celery
½ cup Chopped Onion
Butter or Olive Oil
1 can Stewed Tomatoes (Italian Style)
Grated Parmesan
Sauté celery and onion in butter or Olive Oil until tender.
Place Grouper in a glass cooking dish and add the sautéed
vegetables & stewed tomatoes. Pour this mixture over the Grouper
and bake at 350 degree for ½ hour. Shake some Grated Parmesan
over the baked fish. Serve Hot.
Beer Batter Snook
1/2 teaspoon dried dill weed
3/4 cup beer
1/2 cup milk
2 eggs
2 pounds snook fillets
2 quarts vegetable oil for frying
Directions
In a large bowl, mix together flour, salt, baking powder, and
dill. Add beer, milk, and eggs; mix well. 2 Place fish fillets
in batter mixture, coat well, and let stand for 15 minutes. 3
Heat deep fryer to 375 degrees F (190 degrees C). Place fish in
hot oil, and fry until golden brown. Cook fish in batches to
maintain oil temperature. Serve
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.
Redfish Parmesan
6 Redfish Fillets (8 - 10 ounces)
2 cups Half & Half Cream
2 eggs
1 cup of flour
2 tsp. White Pepper
3/4 cup Cracker Meal or Seasoned Bread crumbs
2/3 cup Parmesan Cheese
1/2 teaspoon Paprika
2 tablespoons Oregano
1 tablespoon Basil
2 tablespoons Parsley
1/2 teaspoon Cayenne Pepper
1 cup Olive Oil
1/4 pound Butter (unsalted)
2 Lemons, cut in wedges, for garnish
Combine all ingredients except the flour, half & half cream,
eggs, oil and butter. Dust the fillets in the flour, then dip in
cream and egg mixture. Coat with all of the other dry
ingredients combined. Saute in olive oil and butter on medium
high heat until fillets are golden and fish starts to flake.
Garnish with lemon and parsley. As sides use boiled gold
potatoes and green beans
Redfish Beignet Chef Gerard Maras
Mr. B's Bistro
2 - 3 pounds redfish
Hot sauce
Marinate redfish in hot sauce for 1 hour or more.
Roll redfish in flour mixture and deep fry at 350 degrees until
fish pieces float. Remove from deep fry and place on a paper
towel.
Beignet Sauce:
1 cup mayonnaise
1/4 cup sour cream
Chopped parsley, to garnish
1 tablespoon Dijon mustard
Salt and pepper to taste
Mix together the above ingredients well.
To Assemble:
Place a leaf of bibb lettuce on a salad plate. Spoon beignet
sauce onto lettuce. Place redfish beignets on plate. Garnish
with a carrot curl and serve. Serves 4.
Grilled Redfish
With Lemon-Basil Vinaigrette
4 Eight Ounce Fillets of Fish
6 Garlic cloves crushed
2 Tsp. Grated Lemon Peel
1/3 Cup Olive Oil (extra virgin)
1 Bunch Basil (thinly sliced)
1/3 Cup Capers ( small ones)
1 Lemon (juice)
Salt and Pepper to taste
Whisk lemon juice, olive oil, crushed garlic cloves and grated
lemon peel in small bowl to blend. Stir in capers and basil.
Season vinaigrette with salt and pepper to taste. Let stand at
room temperature.
Prepare your fire on your barbecue, (high heat) or use broiler.
Season fillets with salt and pepper and coat fillets with
vinaigrette. Cook until fish flakes, be careful not to break
fillet when turning. When fish is done place fillet on platter
and pour remaining vinaigrette over fish.
