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Ingredients:
6 Trout Filets
Salt
White Pepper
Lemon Juice
All Purpose Flour
5 Whole Eggs, Beaten
3/4 Cup Margarine
Directions:
Season fillets with salt, pepper and lemon juice. Dredge in flour, shake off any excess. Submerge fillets in eggs, then saute' in hot margarine until edges begin to brown. Turn fish over and cook gently until fish flakes easily (about 5 minutes).
Moore Garnish:
2 Cups Marinated Artichoke Hearts
3 Tablespoons Sliced Green Onions
1/2 Teaspoon Chopped Garlic
1/2 Cup White Wine
1/2 Cup Lemon Juice
Salt
White Pepper
1 Cup Butter
Directions:
Add all ingredients to a suitable saucepan and bring to a boil. Distribute evenly over fish fillets. Top with fresh chopped parsley and serve.
Serves six.
Ingredients:
4 Pounds Red Snapper
1/2 Cup Crushed French Bread
4 Tablespoons Butter
1/2 Cup Chopped Green Onions
2 Tablespoons Parsley
1 Stalk Celery
1 Small Onion, Chopped
1/2 Pound Shrimp
1/2 Pound Crabmeat
1/4 Cup White Wine
1 Can Sliced Mushrooms
1/4 Teaspoon Thyme
1/4 Teaspoon Basil
Red Pepper
Black Pepper
Salt
Directions:
Bake a 6-inch loaf of French bread. Crumble and set aside. Melt butter. Add onion, celery and dry seasonings; saute' 5 minutes then add remainder of ingredients, except snapper. Simmer 3 minutes. Remove and let cool. Stuff fish cavity.
Sauce:
1 Tablespoon Butter
1 Can Rotel Tomatoes
2 Chopped Onions
1 Bunch Chopped Green Onions
1/4 Cup Chopped Parsley
1 Small Can Tomato Sauce
2 Chopped Celery Stalks
1 Chopped Bell Pepper
1 Teaspoon Minced Garlic
1 Teaspoon Lemon Juice
Salt
Red Pepper
Black Pepper
Directions:
Melt butter, add remainder of ingredients and simmer for 15 minutes.
Place fish in pan, pour sauce over fish and bake in a 350 degree over for 30 minutes. Spoon sauce over fish frequently.
Ingredients:
2 Pounds Peeled Shrimp
1 Pound Crabmeat
2 Small Onions
1 Bell Pepper
1 Cup Celery
3 Stalks Green Onions
3 Tablespoons Parsley
2 Lemon Slices
4 Tablespoons Butter
1 Dash Tabasco Sauce
1 Teaspoon Vermouth
1 Tablespoon Parmesan Cheese
2 Bacon Slices
1 1/2 Cups Italian Bread Crumbs
1/2 Teaspoon Thyme
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Onion Powder
2 Large Flounders, De-Boned and Split
2 Dashes Worcestershire Sauce
1 Teaspoon Lemon Juice
Salt
Red Pepper
Black Pepper
Directions:
Chop shrimp, onions, bell pepper, celery, green onion and parsley.
Heat skillet and brown bacon. Add 2 tablespoons butter and saute' vegetables. Add shrimp and simmer 5 minutes. Add crabmeat and simmer 1 minute. Add salt, pepper, paprika, thyme, bread crumbs and Parmesan cheese. Stir and set aside to cool.
Season flounder with salt, red pepper, black pepper, garlic powder and onion powder. Stuff flounder with chilled mixture.
Melt 2 tablespoons butter, vermouth, Worcestershire sauce, Tabasco and lemon juice. Spoon over fish.
Cover with aluminum foil and bake 45 minutes at 375 degrees. Remove foil and add more butter mixture. Bake another 15 minutes. Remove and garnish with lemon slices.
Ingredients:
3 Pounds Cobia
1/3 Cup Olive Oil
1/3 Cup Lemon Juice
1 1/2 Teaspoons Dry Mustard
1 Clove Minced Garlic
1 Teaspoon Salt
1/4 Teaspoon Pepper
Directions:
Cut fillets into serving size pieces and place in a bowl. Combine olive oil and lemon juice. Add all remaining spices and mix. Pour mixture over cobia. Marinate for 1 hour. Remove from marinade and barbeque for about 8 minutes or until done over coals. Turn as necessary, basting several times with marinade. Serve hot off the grill.
Ingredients:
Redfish
Onion Powder
Fresh Garlic
Salt
Pepper
1 Can Beer
1/4 Stick Butter
1 Tablespoon Worcestershire Sauce
1 Crushed Garlic Clove
1 Teaspoon Caribbean Jerk
Italian Salad Dressing
Directions:
Start with a freshly caught redfish. Fillet the fish leaving the skin and scales on. Lay the fillet skin side down. Sprinkle onion powder, fresh garlic, salt and pepper on the fillet. Rub these spices in with your fingers. Take a sauce pan and add one can of beer and 2 cups of Italian salad dressing. Place the redfish in the refrigerator for 2 hours. Just before removing the redfish from the refrigerator, add the butter, Worcestershire sauce, crushed garlic clove and Caribbean jerk spice. Then, get the grill hot. Oil the skin side of the fish. Place the redfish on the grill with the skin side down. Baste the meat of the fish with the marinade every 10 minutes. The fish should take from 30 to 45 minutes to cook on a low to medium heat.
The skin will curl up keeping most of the basting marinade on the meat of the fish. This will keep the redfish moist. When it is time to remove the fish from the grill, most of the scales will remain on the grill.
Ingredients:
Mackerel Filets
Italian Salad Dressing
1 Cup White Wine
2 Large Onions
Tony Chachere's Creole Seasoning
Pepper
Garlic Salt
Butter
Directions:
Sprinkle Tony Chachere's Creole Seasoning, pepper and garlic salt on the filets. Place the mackerel fillets in a large bowl. Add the Italian salad dressing and white wine. Cut the onions into small pieces and place them in the bowl on top of the fish fillets. Marinate the mackerel filets in the refrigerator for at least 10 hours.
Remove the mackerel filets from the marinade and place each fillet on a piece of aluminum foil. Spoon some of the marinade over the fillet and top with some of the chopped onions. Additional dry seasonings may be sprinkled onto the fish. Top each fillet with some un-melted butter. Wrap the tinfoil around the fish and cook to your liking on the grill.
Ingredients:
2 Pounds Shark
1 Teaspoon Baking Powder
1 Cup Flour
1 Tablespoon White Vinegar
1 1/2 Teaspoons Salt
Oil For Frying
Directions:
Cut shark filets into 1 inch chunks. Combine flour, salt and baking powder. Slowly add 1 cup water and vinegar. Mix well. Dip fish cubes into batter and drop into hot oil, 365 degrees. Cook until golden brown. Drain on absorbent paper towel. Makes 6 servings.
Ingredients:
Eggs
Milk
Corn Meal
Tony Chachere's Creole Seasoning
Salt
Pepper
Directions:
This batter can be used with any fish fillets. Dry fish on paper towels. Dip fillets in egg/milk mixture. Take cornmeal and place in a bowl. Season cornmeal to taste with salt, pepper and Tony Chachere's Creole Seasoning. Coat fish fillets with dry mixture. Deep fry the fish fillets until they are golden brown. Enjoy!
Mississippi Deep Sea Fishing Shrimp Recipes Gumbo Recipes Fish Recipes Favorite Restaurants
Crab Recipes Charter Boat Information Favorite Links