Fish Recipes

Southern Fried GrouperINGREDIENTS:
4 cups yellow cornmeal
3 tbs Tony’s cajun seosoning
2 tbs lemon pepper seasoning
2 to 3 lbs of Grouper fillets
1/2 gallon of Cooking oil

Preheat oil to 350. Mix dry ingredients. Roll fish in dry batter. Drop in hot oil and cook until it floats. It cooks a lot more even if you don’t overload the fryer.
Tastee Grilled Cobia

Cobia fillets
Olive Oil
Cajun Seasoning
Grill basket(optional but handy)

Dip fillets in olive oil to lightly coat. Roll in cajun seasoning and arrange in basket or on preheated prepared grill. Grill until fillets flake when tested with a fork, cooking time depends on the size of the fillets. Serve piping hot with lemon juice, salt and pepper.

Snook’n on the Ritz

Snook fillets
Butter & Olive Oil
Crushed Ritz Crackers

Coat baking dish with olive oil. Season bottom of baking dish with pepper or whatever seasonings or spices you enjoy. Place fillet in bottom of baking dish and season top of fillet (no salt till after baked) with whatever spices you enjoy, to taste. Melt 1 stick of butter. Add 1 tube of crushed Ritz crackers(for each stick of butter). Mix together and apply to top of fillet.

Bake at 350° until fillets flake when tested with a fork, cooking time depends on the size of the fillets. (DO NOT OVER COOK) approximate cooking time 20-25 mins.

Blackened Redfish

3 large Redfish fillets
4 tablespoons unsalted butter, melted
1/4 teaspoon cayenne pepper, paprika, white pepper, black pepper, onion powder, garlic powder, thyme, basil, and salt

Brush fillets generously with melted butter. Mix all spices together. Coat both sides of fish with spice mixture. Heat a large skillet or cast iron pan over high heat. Place fillets, one or two at time, in the dry, hot pan to cook for 1-2 minutes on high heat. Turn and cook a few more minutes till done. The surface should be well charred on each side. Add a little extra butter if needed. Serve hot with remaining butter and lemon wedges.

Chili Pepper Smoked Spanish Mackerel or Kingfish

4 medium size Spanish Mackerel, cleaned
8 green chili peppers, cut open with the seeds removed
1 lemon cut into thin slices, peel on
4 cloves garlic, cut into four pieces each
ground black pepper

Prepare smoker for a 3 hour smoke. Wash fish and remove any bones. Open and place inside 2 chilies, 2 slices of lemon and 1 clove of garlic. Place in smoker for 3 hours. When it’s finished remove the stuffing and serve.

Double Dip Spotted Sea Trout

3 pounds trout fillets
Seafood Breader
1 12 ounce beer
2 eggs
Salt (to taste)
Pepper (to taste)
Old bay
Lemon juice

Cut trout into 1in.cubes. Mix beer, 2eggs, & 1 tbls lemon juice. Mix breader old bay, salt and pepper. Dip trout into egg then into breader then back into egg and back into breader. D
rop cubed and breaded fish into fryer till they float. Serve with your favorite side dish.