Past Recipes
Aug '09 - Fish in Foil __Sep '09 - Blackened Redfish__ Oct '09 - Baked Fish __
Nov '09 - Battered Fried Speckled Trout __Dec '09 - Black Drum Creole__
Jan '10 - Redfish Sauce Piquante__ Feb '10 - Pan Fried Speckled Trout __ Mar '10 - Baked Redfish
April '10 -Crab Cakes New Orleans __ May '10 - Steaming Blue Crabs
June '10 - Baked Flounder w/Cream of Celery Sauce __
Recipe of the Month
Steamin' Blue Crabs
Use a crab-steamer if you have one, if not, any big pot will do as long as you have something to put in the bottom that raises the crabs out of the water while steaming.Use live crabs only. Wash your crabs off with running water before you steam them. Not much rinsing is required, and it gives you a chance to remove any dead crabs. Dead crabs should NOT be eaten. Deterioration takes place and bacteria multiplies rapidly in dead shellfish, so why take a chance! Also, remember not to mix plates, gloves, or anything else that has touched the live crabs with the cooked crabs. Salmonella and other bacterial agents transport easily.
Before you start the cooking process it is a good idea to get the table covered with paper, set out knives and mallets, paper towels, and anything else for your feast. When the crabs are ready...everyone wants to eat!
For each dozen of blue claw hard-shell crabs, use one cup of water and one cup of vinegar, which should be put in the container first.
Use tongs, or a gloved hand to place the crabs on an elevated platform in the container after the liquid is boiling. Then generously sprinkle seasoning over each layer of crabs. Steam about twenty to thirty minutes and eat them while they are hot! (The dried seasoning may be purchased at the grocery store or fish market or you can make your own).
August 2009
Fish in Foil
INGREDIENTS
- • 2 rainbow trout fillets
- • 1 tablespoon olive oil
- • 2 teaspoons garlic salt
- • 1 teaspoon ground black pepper
- • 1 fresh jalapeno pepper, sliced
- • 1 lemon, sliced
DIRECTIONS
-
Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry. Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet. Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.
September 2009
Blackened Redfish
INGREDIENTS
- • 1 1/2 tsp. cayenne pepper
• 1 1/2 tsp. paprika powder
• 3 tsp. salt
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1/2 tsp. white pepper
• 1/2 tsp. black pepper
• 1/2 tsp. oregano
• 1/2 tsp. thyme
• olive oil
• 1/4 lb butter (1 stick)
DIRECTIONS
-
Mix all the dry ingredients thoroughly to form the blackening mix. Rub 3 or 4 single/serving redfish 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 redfish 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. Alternate method for inside cooking. It will still generate quite a bit of smoke. Use any type of skillet, preferably with a non-stick finish. Place the pan on the burner set on high and add one-fourth of the stick of butter. Wait until the butter turns dark brown, nearly black. Then, put in 2 or 3 prepared fillets. Cook about 2 minutes per side maintaining high heat. If more remains to be cooked, add more butter and allow the butter to turn dark brown once more before placing the additional fillets in the skillet.
October 2009
Baked Fish
INGREDIENTS
- • 1/2 cup chopped celery
• 2 tablespoons chopped parsley
• 1/2 cup chopped green onions with tops
• 1/2 lb. shrimp, boiled and chopped
• 1 clove garlic, minced
• 1 egg, slightly beaten
• 3/4 cup butter
• 1 1/2 cups moistened unseasoned croutons
• 1/2 crabmeat
• Salt, pepper and cayenne pepper
• 4 medium sized flounder, washed,scaled, with heads removed
DIRECTIONS
-
Saute celery, onions, and garlic in 1/4 cup butter over low heat. Add bread cubes, shrimp, crabmeat, parsley, and egg. Mix well. Season to taste with salt, black and cayenne pepper. Set aside. Split thick side of flounder lengthwise and crosswise forming a cross; loosen meat from bone to form a pocket for stuffing. Melt 1/4 cup butter. Brush fish well with melted butter, salt and pepper. Fill pockets with seafood stuffing mixture. Melt remaining 1/4 cup butter in shallow baking pan. Place fish in pan, making sure not to overlap. Cover with foil and bake at 375 degrees for 25 minutes, until fish flakes easily with a fork. Remove foil and bake another 5 minutes. Enjoy!
November 2009
Battered Fried Speckled Trout
INGREDIENTS
- • 1/4 cup yellow corn meal
• 1/2 cup regular flour
• 3/4 teaspoon baking powder
• 1 egg
• 1/2 teaspoon salt pepper (Optional)
• 1 cup of ice cold water
• Peanut oil
DIRECTIONS
-
Cut trout fillets (12-15) into small pieces or strips.Mix corn meal, flour, baking powder, salt, pepper, water, and egg. Blend well. Combine fish with batter; let soak if possible. Cook in about 1 inch of peanut oil until golden brown. YIELD: 4 servings
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This batter is delicious on shrimp also!!!
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December 2009
Black Drum Creole
INGREDIENTS
- • 5 lb Black drum, cleaned
- • 1 cup Onion, chopped
- • 1 cup Bell pepper, chopped
- • 1 cup Parsley, chopped
- • 4 ea Garlic clove, chopped
- • 4 ea Bay leaves
- • 6 oz Tomato paste
- • 16 oz Tomatoes, whole, can
- • 2 cup Water
- • 2 ea Lemons
- • 1/2 tsp. Basil
- • 1/2 cup Cooking oil
- • 7 tblsp Flour
- • Add Tabasco sauce, dash
- • Add Salt & red pepper to taste
DIRECTIONS
-
Clean fish well, scoring on both sides at one inch intervals. Season fish well using salt and pepper. Squeeze lemon juice all over fish. Place in a heavy casserole dish and set aside. In a heavy black iron pot, heat oil over medium heat. Add flour and make a roux. Add seasonings, sauté until done. Add tomato paste, tomatoes and water, blending well. Cook over medium heat for 10 minutes. Add rest of seasonings and season to taste. Cook approximately 20 minutes. Pour resulting gravy over fish. Cook uncovered in 350 oven for approx. 1 hour. Add water as necessary to retain volume.
January 2010
Redfish Sauce Piquante
INGREDIENTS
- • 5 lbs. redfish, cut into pieces
• 1 cup cooking oil
• 4 (6 oz.) cans tomato paste
• 6 (8 oz.) cans tomato sauce
• 3 bell peppers, chopped
• 4 small jars sliced mushrooms
• 6 large cloves garlic, minced
• 3 medium onions
• 1/2 bunch shallots, chopped
• 1/2 bunch parsley, chopped
• Juice of 2 lemons
• 1 tablespoon tabasco
• 1 qt. water
• salt & pepper
DIRECTIONS
-
Brown fish in oil, remove and set aside.Brown onions in oil, add tomato paste and tomato sauce.Smother for about 1 hour over low heat. Add bell pepper, mushrooms, garlic, shallots, parsley, lemon juice, tabasco, salt and pepper to taste, and water. Cook for 1/2 hour. Add fish and cook for 15 minutes.
YIELD: 8 servings
February 2010
Pan Fried Speckled Trout
INGREDIENTS
-
1. Mix half flour and half bread crumbs and seasonings in a bowl.
2. Put fish in separate bowl and soak in milk for 15 minutes.
3. Remove fish from milk and roll in flour/crumb mix covering the fish entirely.
4. Put a half-stick of real butter in a skillet and bring to high heat. Add a small amount of olive oil to prevent butter from burning.
5. Cook trout fillets on both sides until golden brown.
6. Remove fish from skillet. Add butter, chopped green onions, 1 table spoon worcestershire sauce, a few dashes of louisiana hot sauce and the juice from a half lemon to the skillet. Cook this mix until golden brown but do not overcook.
7. Pour over fish fillets and enjoy!!!
March 2010
Baked Redfish
INGREDIENTS
- • Baked Fish Recipes
• 6 to 8 large redfish fillets 2 medium tomatoes, sliced
• 1 (16 oz.) Italian Dressing 1 cup butter
• Salt & Pepper 1/4 cup chopped onion tops
• 3 cloves garlic, minced 2 medium onions
• Butter
DIRECTIONS
Preheat oven to 350 degrees. Place redfish and dressing in shallow pan. Salt and pepper to taste. Place onions and tomatoes on top of redfish; sprinkle with onion tops and garlic. Dot with butter. Bake approximately 1 hour. Watch carefully to avoid burning onions and tomatoes; baste if necessary to prevent dryness. Yields 8 servings.
DID YOU KNOW?
Try thawing frozen fish in milk. The milk draws out the frozen taste and provides a fresh-caught flavor.
When freezing fresh fish in water, add a small amount of lemon juice to preserve the flavor.
April 2010
Crab Cakes New Orleans
INGREDIENTS
- • 1 pound (2-3 cups) cooked crab meat
- • 1 can celery, chicken or mushroom soup
- • 1 small can mushrooms (don't drain)
• 1 small can pimentos (cut up) - • 1 can drained peas
• 1 can whole kernel corn - • Pepper to taste
DIRECTIONS
- Use fresh vegetables if possible. Mix all ingredients, place in Pyrex dish and cover with bread crumbs that have been slightly buttered. Bake at 350 degrees for forty minutes. This will serve six people.
May 2010
Steaming Blue Crabs
Use a crab-steamer if you have one, if not, any big pot will do as long as you have something to put in the bottom that raises the crabs out of the water while steaming.
Use live crabs only. Wash your crabs off with running water before you steam them. Not much rinsing is required, and it gives you a chance to remove any dead crabs. Dead crabs should NOT be eaten. Deterioration takes place and bacteria multiplies rapidly in dead shellfish, so why take a chance! Also, remember not to mix plates, gloves, or anything else that has touched the live crabs with the cooked crabs. Salmonella and other bacterial agents transport easily.
Before you start the cooking process it is a good idea to get the table covered with paper, set out knives and mallets, paper towels, and anything else for your feast. When the crabs are ready...everyone wants to eat!
For each dozen of blue claw hard-shell crabs, use one cup of water and one cup of vinegar, which should be put in the container first.
Use tongs, or a gloved hand to place the crabs on an elevated platform in the container after the liquid is boiling. Then generously sprinkle seasoning over each layer of crabs. Steam about twenty to thirty minutes and eat them while they are hot! (The dried seasoning may be purchased at the grocery store or fish market or you can make your own).
June 2010
Baked Flounder w/Cream of Celery Sauce
- 4 flounder fillets
1 can of Campbell's Cream of Celery Soup
1 heaping tablespoon Hellman's mayonnaise
1 tablespoon lemon juice
- Preheat Oven 425°F.
Combine Cream of Celery Soup, mayonnaise, and lemon juice. Coat the bottom of baking pan with mixture. Lay fillets on top, and coat top with remaining mixture. Bake for 20-30 minutes or until top browns slightly. Serve over rice, with asparagus on the side.