You are currently browsing the tag archive for the ‘Fish Recipes’ tag.
Cobia are still being found throughout the Lady K’s home waters and surprising anglers who are searching for King Mackerel, Tuna and Snapper. Cobia are opportunistic feeders, meaning they will eat whatever they may come across. Crabs are a favorite food but at the cleaning station our crew has discovered they also enjoy squid, octopus, sea horses and both large and small bait-fish. Cobia will also travel underneath or alongside sharks and stingrays so they may feed on the scraps left by the large predators.
Cobia can be caught in any depth water ranging from the surf line or inshore flats to deep water wrecks and ledges of 300 feet or more.
Junior angler Dylan caught this nice Cobia and King Mackerel during the morning trip on Saturday to start off the Memorial Day weekend. Friday afternoon three fish were boated to 30 pounds and one undersized fish released. Wednesday afternoon VIP angler Dick bagged another nice fish in the 30 pound class (below) while fishing for snapper. The fish was caught on a 20 pound test outfit.
Cobia is excellent table fare and may be cooked in a large variety of ways. Below is a quick, easy and great tasting recipe for anglers to try.
Baked Cobia with Dijon Mustard Crumbs
Ingredients:
1/3 cup mayonnaise
1 Tbsp Dijon mustard
1 tsp lemon juice (or lime juice) and zest
1/4 tsp Cayenne pepper
3/4 cup Panko breadcrumbs
1 Tbsp minced fresh parsley
1/4 tsp sea salt
1/2 tsp black pepper
1/2 tsp smoked paprika
4 (6 to 8 ounce) pieces Cobia fillet or lions, 3/4 to 1 1/2 inch thick
Process:
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Use shallow baking dish 9 X 11 and spray bottom lightly with Pam or vegetable oil spray. In a shallow bowl, whisk together mayonnaise, Dijon mustard, lemon juice, lemon zest and cayenne pepper, set aside. In a second shallow bowl, mix together breadcrumbs, parsley, sea salt, black pepper and paprika.
2. Rinse fish in cold water and pat dry with paper towels. Lightly season with salt and black pepper. Brush the top of each fillet with mustard and mayonnaise mixture (thicker is better). Place fish into breadcrumb mixture and press firmly to build a heavy crust onto the mustard mixture. Arrange fish in baking dish with the crumbed side facing up and coat liberally with vegetable oil spray. Bake until fish is golden brown 12 to 15 minutes or until thermometer reaches 125 degrees at center.
Serve with rice, fresh steamed vegetables and side salad.
Serves 4
Enjoy!
|
|||||||||||||||||||||||
Look for “Fresh from Florida” ingredients at your local store. |
|||||||||||||||||||||||
Photo courtesy of the Florida Department of Agriculture and Consumer Services
Photo courtesy of the Florida Department of Agriculture and Consumer Services
Ingredients
| Amount | Ingredient |
|---|---|
| 3 | tablespoons olive oil |
| 3 | tablespoons butter |
| 4 | cloves Florida garlic, minced |
| 3 | Florida shallots, minced |
| 1 | tablespoon capers |
| 1 | tablespoon pimento, diced |
| 1/2 | cup white wine |
| 1/2 | cup bottled clam juice |
| 1/2 | teaspoon coarse ground black pepper |
| 4 | 6-ounce Florida snapper fillets |
| 1/2 | pound medium Florida shrimp, peeled and deveined |
| 1/2 | cup fresh Florida parsley, minced |
| sea salt to taste | |
| 12 | ounces vermicelli or angel hair pasta, cooked |
Preparation
Heat the oil and butter in a large sauté pan. Add garlic and shallots and sauté for 2 minutes over low heat, stirring often. Raise heat to medium, add capers, pimento, wine, clam juice and pepper; simmer for 2 minutes. Add filets and simmer over med-low heat for about 5 minutes. Add shrimp, spreading them evenly over the skillet; simmer for 3 minutes until filets and shrimp are cooked through. Stir in parsley; add salt to taste. Place fillets and shrimp on pasta on individual plates. Spoon scampi sauce over all and serve.
Yield
6 servings
Nutritional Value Per Serving
Calories 502, Calories From Fat 139, Total Fat 16g, Saturated Fat 5g, Trans Fatty Acid 0, Cholesterol 115mg, Total Carbohydrates 47g, Protein 40g, Omega 3 Fatty Acid 0.00g
Photo courtesy of the Florida Department of Agriculture and Consumer Services
Ingredients
| Amount | Ingredient |
|---|---|
| 4 | 6-ounce Florida snapper fillets |
| 2 | teaspoons cayenne pepper |
| sea salt, to taste | |
| ground black pepper, to taste | |
| 1 | cup rice flour |
| 1/4 | cup butter |
| 1/2 | cup sliced almonds |
| 1/4 | cup lemon juice |
| 1/4 | teaspoon flat leaf parsley, chopped |
| parsley sprigs for garnish (optional) |
Preparation
Sprinkle fillets with seasonings then dredge in flour. Melt butter in shallow skillet over medium-high heat; add fillets and cook 3 to 5 minutes per side until golden brown and cooked through. Remove fillets from skillet and keep warm. Add almonds to butter in the skillet; cook until almonds are browned. Stir in lemon juice and parsley. Spoon sauce over cooked fillets and garnish with fresh parsley.
Yield
4 servings
Nutritional Value Per Serving
Calories 592, Calories From Fat 281, Total Fat 32g, Saturated Fat 16g, Trans Fatty Acid 1g, Cholesterol 124mg, Total Carbohydrates 36g, Protein 40g, Omega 3 Fatty Acid 0g
It seems that there is no substitute for time on the water when it comes to good fishing! This colossal 7 3/4 pd Mutton Snapper caught on the morning trip went well on the dinner plate for Teddy this night. 
You can use any kind of firm, white fleshed fish, such as snapper, grouper, grunt, wahoo, cobia, snook and triggerfish. The most important thing to remember is to pat the fish dry with a paper towel prior to “flaking” the fish.
Prep Time: 35 minutes Cook Time: 30 minutes
Ingredients:
8 Jumbo sized shrimp; tail on, peeled, deveined & butterflied
1/2 teaspoon salt
4 cups flaked or cubed fish (pat fillets dry prior to cutting)
1/8 teaspoon black pepper
2 Tablespoons butter
2 Tablespoons flour
1/2 cup onions, finely diced
3 Tablespoons bread crumbs
1 Jalapeno pepper, seeded and diced
2 garlic cloves, minced
1/4 cup fresh Cilantro, chopped
2 egg whites, beaten
1 Tablespoon Red Pepper flakes
3 Tablespoons Mayonnaise
1 teaspoon Old Bay Seasoning
Oil for frying
Preparation Directions:
1) Heat butter in a medium skillet over medium-high heat. Add diced onion and Jalapeno, saute for 4-5 minutes or until tender.
2) Make sure fish has been patted dry, cut into small cubes or flake.
3) In a large bowl, add cilantro, fish, pepper flakes, garlic and cooled onion/Jalapeno from pan.
4) Dust shrimp thoroughly with flour.
5) Sprinkle remaining flour, bread crumbs, salt, black pepper and Old Bay seasoning while tossing mixture – make sure to coat fish evenly.
6) Fold in mayonnaise and beaten egg whites.
Take some of the mixture and form into a ball, approximately 3-4 inches in diameter. If it holds together, your in business. If it’s too dry and flaky, add some more bread crumbs. It should be moist, but not soggy.
7) Form mixture into 8 equal sized patties.
8 ) Hold shrimp flat and build fish cake around shrimp, with tail hanging out of cake.
9) Add enough oil to just cover bottom of skillet and heat over medium heat. Cook about 5-6 minutes on each side or until golden brown.
Serve with rice, steamed vegetables and key lime slices. Can also be used for a surf and turf platter when serving steak or fillet Mignon. Enjoy!
This recipe works great with yellow-tail snapper, coney grouper, hogfish, cobia and even grunt. An old Florida recipe that is great for those hot summer days. For best results, use freshly squeezed juices.
Prep Time: 20 minutes Marinating Time: 3 – 4 hours
Ingredients:
3 pounds fish fillets 1 Cayenne pepper, fine chopped
3 cups orange juice 1/2 teaspoon Ginger root, fine chopped
1 1/2 cups Key Lime juice 2 cups ketchup
1 green bell pepper, chopped 4 Tablespoons olive oil
1 red bell pepper, chopped 2 teaspoons salt
Preparation:
Cut fish fillets into 1 inch squares and add all ingredients in a glass or ceramic bowl. Mix well, cover and refrigerate for 3 to 4 hours, stirring occasionally.
Serve with warmed taco chips and your choice of ale or wine.
Kingfish or King Mackeral is a strong flavored gamefish which pairs well with the zesty flavor of salsa. Remove all of the dark meat from the fish when it is cleaned.
Prep Time: 30 minutes Cook Time: 30 minutes Yields: 8 servings
Ingredients:
1 pound kingfish fillets – cleaned, 1 onion, diced
washed and cubed. 1 green bell pepper, diced
1/2 cup Italian-style salad dressing 1 (16 oz) jar salsa
1/4 cup all purpose flour 8 (8 inch) flour tortillas
2 Tablespoons olive oil 8 oz. shredded Cheddar cheese
Directions:
1. Combine fish cubes with Italian dressing in large bowl, cover with plastic wrap and let marinate for at least 30 minutes. Dredge fish cubes in flour and set aside.
2. Preheat oven to 350 degrees F. Lightly oil a 9 X 13 inch baking pan.
3. In a non-stick frying pan, heat olive oil over medium heat. Add onions and green pepper. Cook slowly, stirring occasionally until vegetables are soft. Stir in fish cubes and cook until fish is soft, about 5 minutes. Stir in half of the salsa and remove from heat.
4. Spoon mixture into tortillas, roll up and place seam down in prepared baking pan. Spoon remaing salsa over the enchiladas and sprinkle with shredded cheese.
5. Bake in preheated oven for 15 minutes.
Serve with rice and black beans, garden salad and corn bread.
This recipe is great for all spieces of snapper, which are pan seared with an Asian-inspired sauce featuring ginger, green onions and rice wine vinegar.
Prep Time: 10 minutes Cook Time: 10 minutes Yields: 2 servings
Ingredients:
2 (4 ounce) Snapper fillets 1 teaspoon Dijon mustard
1 Tablespoon olive oil 1 Tablespoon honey
1 Fresh lemon, juiced 1/4 cup chopped green onions
2 Tablespoons rice wine vinegar 1 teaspoon ground ginger
Directions:
1. Rinse snapper under cold water and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, honey, green onions and ginger.
2. Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides and place in skillet. Cook for 2-3 minutes on each side. Pour remaining marinade into skillet. Reduce heat and simmer for 2-3 minutes or until fish flakes easily with a fork.
Serve with rice or pasta and sides of fresh steamed vegetables. Great dish to make in under 30 minutes.
Send in your recipes to our Contacts section and if they satisfy our hungry crews, we’ll post it in our recipes section.
