Skyway Recipes

[bluewater]

Blackened Grouper

Ingredients
10 (6-ounce) grouper fillets
1/4 cup Cajun Spice Mix (store bought or homemade)
5 teaspoons canola oil, divided
5 teaspoons butter, divided
10 lemon wedges

Preparation
Rub each side of fillets with Cajun Spice Mix. Heat 2 1/2 teaspoons oil and 2 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 5 fillets; cook for 4 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil, butter, and fillets. Serve with lemon wedges.
Makes
10 servings
____________________________________________________
Cajun Spice Mix

Ingredients:
4 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
2 teaspoons mustard powder
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon cumin powder

Directions

Put all the spices into either a spice grinder or mortar and pestle. Mix thoroughly.
This can be used as a spice or a rub. ;D

[GoinDeep]

Great idea for a thread. I got one to post in a bit when I get back home.

[ripnlips]

pesce fresco cioppino

12 shrimp
4 large scallops
8 mussels
8 oz. diced fish (salmon, swordfish, mahi, any other)
2 tablespoons of butter
6 oz. dry sherry (or your favorite frosty beverage)
4 1/2 oz. clam juice
6 oz. good quality tomato sauce
salt, to taste
black pepper, to taste
crushed red pepper, to taste
capellini pasta, enough for 4
grilled focaccia bread as accompaniment

saute scallops and diced fish in 2 tablespoons butter.

deglaze with sherry and bring to boil.

add clam juice and tomato sauce, season, add mussels and shrimp, cover and reduce slightly until fish is cooked and mussels have opened. (use any that do not open for bait.)

adjust seasonings. pour over capellini pasta in shallow bowls. serve with focaccia.
serves 3 to 4.

[jmfishin]

crab lasagna

i dont remember the exact recipe but make some lasagna and in between the layers goes fresh crab meat and small or cut up shrimp.
we made some in a red and a white sauce. man it was so good

[filletnrelease]

Dang Rip, that sounds fantastic. I think I see where Marrio may have originated from. This is one recipe I have to try. I could taste it as I was reading the ingredients. Sounds a lot like a dish I use to order in Italy, when I was living in Venice, just never could recreate it. Thanks again.

[ripnlips]

got the recipe from a lady that had a little italian restaurant near a job site we were on for a few months. we ate there every day. she sure knew how to keep the guys well fed.

[bodysnatcher]

Wow Blue, that sounds like I might have to take some grouper out soon.

[bluewater]

Guinness Beer Batter Fish

INGREDIENTS:

2 lbs. fresh fillets (grouper, snapper, etc.)
1 tbs. fresh lime juice
1 cup flour
1 tsp. seasoned salt
1/4 tsp. pepper
1 bottle of Guinness Extra Stout (or other beer)
Flour
Cooking oil (peanut oil recommended but vegetable or canola works)

METHOD / DIRECTIONS:

Heat oil to 375 degrees. Cut fillets into serving size pieces and brush with limejuice. In bowl mix flour, salt and pepper. Gradually add the beer, beating until the batter is smooth (if batter is too thick it will become more chewy than crispy). Put the extra flour on a plate. Coat each piece of fish with flour and dip it into the batter, coating well. Fry for seven or eight minutes, turning once or until golden brown. Drain on paper towel. Enjoy.

Serve with tarter sauce, lemon wedge, and cold beer. ;D

[montylfl]

Mackeral Cookies. ( Saw this one on Hooked of Fishing 47)

Limit of fresh caught Mackeral .
Flavored Bread Crumbs
Half cup of fresh milk
I/4 lb of butter
three cloves of Garlic
Parm Cheese.

Preheat oven to 375
Filet Fish remove all skin.
Dip filets in Milk.
Pat breadcrumbs on top of fish
Bake in oven on lightly grease pan for 7-9 minutes.

While fish is baking melt butter in a small sauce pan.
Once butter is melted an chopped garlic and remove from heat.

After seven to nne minutes remove fish and turn on the broiler

Drizzle Butter and garlic on top. ( save a little for dipping)
Sprinkle with Parm Cheese.

Return to oven until parm Chese starts to brown. ( three to five minutes)

Remove from oven and place on serving dish with your favorite side dishes.
Use remaining garlic butter for dipping.

Enjoy

[GoinDeep]

Easy blackened fish tacos

Fresh skinless, boneless fish filets
cooking oil
cajun seasoning
shredded lettuce
one diced tomato, diced small
1 cup sour cream
minced cilantro
one fresh lime, cut into 6 wedges
pack of flour tortillas, 6 or 8 inch
tobasco sauce
1 or 2 avocados
shredded cheese of choice

Put a couple tablespoons oil in your favorite pan. Heat on medium-hi heat until hot. Coat fish with cajun seasoning and cook in oil until meat flakes, turning once. Coarsely flake into chunks with spatula and remove from heat.

Put a small handful of shredded cheese on tortilla, about an inch wide across the middle. Put a strip of chunked fish on top of that. Top with shredded lettuce, diced tomato, sour cream, juice from one lime wedge, a dash or 2 of tobasco and 2 slices of avocado. Sprinkle some cilantro on it and you're good to go.

Fold or roll and serve with a nice cold beer.

[pascosal]

anyone got ideas for grouper or mackeral on the grill

[GoinDeep]

Made this earlier today using mango snapper and it turned out dynamite. Great on a hot day. Works best with firm-fleshed fish (snapper, grouper, pompano, etc). The citrus juice actually "cooks" the fish without any heat.

Fresh Fish Ceviche

1.5 lbs fresh fish, skinned, de-boned, cut into bite size chunks
Juice of 6 limes
Juice of 4 lemons
2 tbsp fresh chopped parsley
3 tbsp fresh minced cilantro
2 tomatoes, seeded and diced
1 onion, small diced
2 avocados, diced
2 cloves fresh garlic, minced
salt and fresh cracked black pepper to taste
2 tbsp olive oil
dash tobasco
2 fresh jalapenos, seeded and chopped

In a glass, plastic, or ceramic dish (not metal or stainless), cover fish with lime and lemon juice. Cover and refrigerate for 2 to 6 hours, gently stirring once or twice to make sure all the fish is submerged in the juice until fish is no longer opaque.

Pour out half the juice and add remaining ingredients. Toss gently. Cover and refrigerate 2-4 more hours or overnight.

Serve cold in warm flour tortillas, or serve as a dip with tortilla chips.

Also can be served as an appetizer or hors d'oeuvre in a martini glass with a lime wedge on the rim and eaten with a spoon.

Ice cold beer is a must with this dish.

[steelcity]

For grilling fish I usually do this. Did this the other night with some flounder I caught. I will also use hog, dolphin, or snapper for this as well.

Make a foil packet. Put a couple tabs of butter in there. Place fish on top of butter and season as you like. Give a squirt or two of italian dressing and a little lemon juice. Cut up some cherry tomato and/or zuchinni or squash.

Close packet up and place on the grill. Doesn't take long before it starts flaking apart.

[steelcity]

for grouper or hog try this.

Make a mixture of parmesan cheese and bread crumbs. I use 75% parm and 25% bread crumbs. You dont need much because the coating on the fish wont be thick. Add a little salt and garlic salt. Don't need much.

Try to coat the fish as best you can. Place in skillet with butter and add a couple of teaspoons of white wine while fish is cooking. Usually takes about 4 mins per side to get nice and brown.

Sometimes I'll skip the breadcrumbs and just use all parmesan for the breading.

[montylfl]

hey steel skip the parm too. Put the fish in the skillet and put the wine in a glass. Drink the wine and when wine is done the fsih is done too.

[montylfl]

BTW. Feel free to sub beer , bourbon, scotch or any of your favor bev. Same applies. When doen so is fish

[goindeep]

bumpity bump

[jmfishin]

i will add a recipe i made up myself.
first put a little italian dressing on a pompano fillet. place on a piece of foil. add some 1/2" slices of onion,zucchini,yellow squash,tomato,mushroom,and a little olive oil or whatever u like.place a few pieces of fresh rosemary on top.fold foil over to seal it up. place on preheated grill on med.about 10 min. or so. just check the vegies. you want to take it off before they are too soft n mushy.drain liquid then serve.
good stuff