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Christmas Eve's Eve Pompano


November Fronts

The fronts have brought good fishing with catches from Mahi, Cobia, Kingfish, and Snapper. The oceans have calmed substantially and this upcoming week is expected to bring warm days and calmer seas. We hope to see you on one of our three daily trips!



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


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


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


1 1/2 pounds Florida snapper fillets
1/2 cup Florida honey
1 1/2 cups Florida orange juice
2 teaspoons paprika
1/2 cup Florida lime juice
1 teaspoon salt
Score the top of the fillets in a large checkerboard fashion with 6 shallow cuts. Combine orange juice, lime juice and honey in a flat bottom container and mix well. Place fish in container with juice mixture and marinate for one hour in the refrigerator. Combine paprika and salt. Place fish on broiler pan and apply paprika mixture liberally to top of fillets. Broil for 10 minutes for each inch of thickness of the fillets or until fish flakes easily when tested with a fork. Heat marinade to boiling, reduce heat; simmer for 5 minutes while fish is cooking. Baste fish one time just before removing from oven.Yield
4 servings

Nutritional Value Per Serving
Calories 350, Calories From Fat 15, Total Fat 2g, Saturated Fat 0g, Cholesterol 65mg, Total Carbohydrates 48g, Protein 35g

Look for “Fresh from Florida” ingredients at your local store.

Snapper Boca Chica

FFF BannerPhoto courtesy of the Florida Department of Agriculture and Consumer Services


Photo courtesy of the Florida Department of Agriculture and Consumer Services


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

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.

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


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)

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.

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. 7 3/4 pd Mutton Snapper

  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


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


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



 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.

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