Aromas for Your Bragging Rights

Ed Snyder/Outdoors, Fish Recipes

After the catch and the cleaning, there's but one thing left to do. COOK IT!!

After the catch and the cleaning, there’s but one thing left to do. COOK IT!!

Here are a few fish recipes you might want to try other than the old oily standby.


Redfish on the Half Shell
Grilled Fish Filets
Ingredients:
½ bunch parsley leaves
6 sprigs mint
2 sprigs basil
2 cups olive oil-3 garlic cloves, smashed
1 tsp red chili flakes
salt to taste
6 tbsp olive oil
6 each red fish fillets, skin and scales on
salt/pepper to taste
2 each lemons, cut in half
Preparation:
1. Preheat an outdoor grill.
2. Chop the parsley, mint, and basil.  Add the herbs, garlic, and chili flakes to the work bowl of a small food processor.  Turn on high, and puree. Slowly add the olive oil until all incorporated.  Season with salt.
3. Brush the red fish fillets with olive oil and season with salt and pepper. Grill the fish for 3 minutes flesh sides down, making sure to mark the flesh with the grill.  Flip the fish so that the scales are now on the grill, and allow the fish to cook approximately 6-8 more minutes or until just cooked through. Squeeze the lemons over the fish making sure to discard the seeds.  Remove from the grill.
4. Spoon the garlic-herb oil over the fish and serve.
Chef Brian Landry can be reached at blandry@chefjohnbesh.com


Paul Prudhomme’s Blackened Redfish
Blackened Red Fish
Ingredients:
3 teaspoons of salt, optional
½ teaspoon red pepper
½ teaspoon white pepper
¼ teaspoon black pepper
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
2 teaspoons paprika
8 skinless, boneless fillets offish, preferably redfish, pompano or tilefish, about 1/4 pound each (see note)
½ cup melted butter
Preparation:
Combine the salt, red pepper, white pepper, black pepper, thyme, basil, oregano and paprika in a small bowl.
1. Dip the fish pieces on both sides in butter. Sprinkle on both sides with the seasoned mixture.
2. Heat a black iron skillet over high heat about five minutes or longer until it is beyond the smoking stage and starts to lighten in color on the bottom.
3. Add two or more fish pieces and pour about a teaspoon of butter on top of each piece. The butter may flame up. Cook over high heat about a minute and a half. Turn the fish and pour another teaspoon of butter over each piece. Cook about a minute and a half. Serve immediately. Continue until all the fillets are cooked.


Beer Battered Shrimp and Onion Rings
Beer Battered Fish and Onion Rings
Ingredients:
2/3 cup all-purpose flour
1 tspn salt
1/2 tspn baking powder
1/2 cup beer
1 egg
1 tbsp vegetable
Preparation:
1. Mix flour, salt, and baking powder in a bowl using a fork.
2. Beat beer, egg and oil together in a separate bowl.
3. Stir into flour mixture until well blended.
4. Batter should be pretty smooth and moderately thick.
5. Dip fish, shrimp, or onion slices in coating and deep-fry in hot oil that has been heated to 350 degrees, until it becomes golden.
6. Drain, and serve while hot and crispy.
7. This recipe also works well with chicken tenders and vegetable pieces; whatever you like to coat with beer batter.


Easy Flounder Stuffed With Crabmeat And Stuffed Mushrooms
Stuffed Flounder
Ingredients:
1 lb lump or special crabmeat
8 small flounder fillets
16 mushroom caps
3 to 4 tbsp mayonnaise
1 to 2 tbsp green pepper, chopped fine, optional
1/2 tsp Old Bay
Preparation:
Carefully pick though crabmeat. Mix in mayonnaise, green pepper and Old Bay. Spray bottom of individual dishes or large baking dish and a dish for mushrooms with Pam.
Cook mushroom caps in water with a little salt for about 2 minutes. Place in baking dish upside down. Place 4 pieces flounder on bottom of dish. Spread crab mixture on each piece. Fill prepared mushroom caps.
Place remaining pieces of flounder on top of other flounder and crab mixture. Top with a sprinkle of Old Bay and a dab of 2 of butter. Broil, basting with melted butter to keep from drying out for about 15 minutes. No need to turn. Mushrooms only take about 5 to 7 minutes.


Speckled Trout – Pan Fry
Grilled Speckled Trout
Ingredients:
6 tbsp Flour
2 tbsp Butter
parsley
Juice of 1 lemon
1 lb speckled trout filet
Preparation:
Roll in seasoned flour lightly. In a heavy skillet saute filets in hot butter for 5 minutes. When brown, turn and cook 3 minutes. Put in warm dish; season if needed. Put lemon juice in pan with butter, parsley, onions and mushrooms. When foamy pour over fish


Shrimp Kabobs
Shrimp Kabobs
Ingredients:
1 lb deveined Shrimp
1 lb Fresh Sea Scallops
1 lb Mushrooms
1 Bottle of BBQ Sauce
¼ cup Honey
4 tbsp Stone Ground Dejon Mustard
8 Wooden Skewers
2 lbs Fresh Fruit Garnish
Preparation:
1. Combine the bar-b-q sauce, honey and mustard in a bowl and mix well.
2. Place alternating groups of shrimp, sea scallops and mushrooms on the skewers.
3. Place completed kabobs in a baking pan.
4. Spoon the marinade over the kabobs and allow to set for 12 hours (or over- night) in the refrigerator.
5. Grill over direct heat for 7 to 8 minutes or until the shrimp have turned pink, turning frequently to prevent burning.
6. Baste with marinade and use a covered grill to insure smokey flavor.
7. Garnish with fresh fruit.


Crispy Oven Fried Fish
Ingredients:
1 lb skinless Speckled Trout filets
¼ cup milk
1/3 cup flour
1/3 cup fine dry breadcrumbs
¼ cup grated Parmesan cheese
½ tsp Tony Chachere’s seasoning
1/8 tsp black pepper
2 tbsp butter or margarine, melted
Preparation:
1. Rinse fish and pat dry with paper towels.  Cut into 4 serving-size pieces.  Place milk in a bowl.  Place flour in another bowl.  In a third bowl combine breadcrumbs, Parmesan cheese, Tony’s Chachere’s seasoning, and pepper.  Add melted butter, stir until combined.
2. Dip fish in milk and coat with flour.  Dip again in milk, and then dredge fish in the breadcrumbs mixture.  Place fish on a greased baking sheet.  Bake, uncovered at 450 degree for 4-6 minutes per ½-inch thickness or until fish flakes easily when tested with a fork.
*Recipe courtesy of Belinda Pounders.
 


The old standby fish fry is still the olde standby fish fry until you’ve decided to make the change.

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(This article published 1/26/2015)

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One Response to “Aromas for Your Bragging Rights”

  1. LP says:

    All of these look really good. Thanks.

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