Tampabayfish.com
Fish Preparation Tips and Recipes
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Fish Recipes (-- From Tampa Bay) |
[Snapper, Grouper, Snook, Redfish] Grilled
Coated Fish
- Click to see
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2
tablespoons Garlic
Butter with Olive Oil (Melt 1 tbls
butter with about a teaspoon of
garlic combine with 1tbls olive oil) |
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2
tablespoons lemon juice |
| 2 cups instant mashed
potatoes |
| 4 fillets or pieces (1 1/4
pounds) firm-fleshed white
fish (Red snapper, Grouper, Snook, RedFish) |
| Lemon wedges |
| 1. Heat gas grill on medium or
charcoal grill until coals
are ash white. Make 12-inch
square aluminum foil
grilling pan with rectangle
of double thickness
heavy-duty foil or use
purchased foil pan. Spray
pan with no stick cooking
spray. |
| 2. Combine garlic butter and
lemon juice in medium
shallow dish. |
| 3. Dip each fish fillet in
butter mixture; dip in
instant mashed potatoes,
coating both sides well. |
| 4. Place fish in foil pan on
grill. Grill, turning once,
until fish flakes with fork
(6 to 8 minutes). Serve with
lemon wedges. |
| makes 4 servings |
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[Redfish] Blackened RedFish - Click to see
| 1 tablespoon paprika |
| 2 1/2 teaspoons salt |
| 1 teaspoon onion powder |
| 1 teaspoon garlic powder |
| 1 teaspoon cayenne pepper |
| 3/4 teaspoon white pepper |
| 3/4 teaspoon ground black pepper |
| 1/2 teaspoon ground thyme |
| 1/2 teaspoon crushed dried oregano |
| 3 pounds redfish |
| 1 1/2 cups butter, melted
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| 2 teaspoons butter, melted |
| 1.
Being careful, heat large, heavy skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom, at least 10 minutes. |
| 2.
Meanwhile, in a shallow bowl, combine paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, pepper, thyme and oregano. |
| 3.
Dip redfish (no thicker than 3/4-inch) in 1 1/2 cups melted
REAL butter then dredge in the spices to coat evenly. |
| 4.
Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet. The butter may flare, so take care. Cook, uncovered, over high heat until the underside looks charred, about 2 minutes. Turn over and again pour 1 teaspoon butter on top and cook until the fish is done, about 2 minutes. Serve hot. |
| Makes 6 servings. |
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[Red Snapper]Spicy Seared Red Snapper - click to see
| 1 tablespoon paprika |
| 1 teaspoon dried thyme |
| 1/2 teaspoon salt |
| 1/2 teaspoon cayenne pepper |
| 1/4 teaspoon ground black pepper |
| 4 red snapper fillets |
| 1 tablespoon olive oil |
| 1 tablespoon butter |
| 1 small lemon, juiced |
| 2 tablespoons chopped fresh flat-leaf parsley |
| 1.
In a small bowl, combine paprika, thyme, salt, pepper and cayenne pepper. |
| 2.
Pat mixture evenly onto fish. |
| 3.
Heat a large skillet over medium-high heat. |
| 4.
Add oil and butter and when hot, but not smoking, sauté fish on both sides until crisp and golden, about 8 minutes. Fish should flake easily with a fork. |
| 5.
Serve immediately garnished with lemon juice and parsley. |
| Makes 4 servings. |
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[Snapper]Italian Seasoned Snapper -- click to see
| 1 tsp Italian seasoning
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| 1/4 cup melted butter |
| 1/8 tsp garlic salt |
| 1.
Melt butter untill liquid. |
| 2.
Place Fish fillets in shallow foil pan. |
| 3.
Pour melted butter over the fish and sprinkle with italian seasoning and garlic salt |
| 4.
Place fish in Refrigerator for approximately ten minutes (this resolidifies the butter around the fish) |
| 5.
Heat Grill to cooking tempature and place the foil pan with the fish in it on the grill. Cook each fillet for about 5 minutes on each side. When turning reapply italian seasoning and garlic. Remove from grill and squeeze fresh lemon over the fish when serving. |
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