Archive for the ‘Fish Recipes’ Category

Baked Fish Recipe

Wednesday, May 1st, 2013

Baked Fish Recipe

Ingredients:

8 sea bass filets

2 tablespoons horseradish

1/2 cup mayonnaise

1 tablespoon old bay

2 lemons

 

Directions:

1. Pre heat oven to 375 degrees

2. Mix horseradish, mayonnaise and old bay

3. Lightly oil a large baking sheet and lay out sea bass fillets

4. Using a brush or spoon cover filets with mayo mix

5. Bake for 10-12 minutes (or until fish flakes with a fork)

6. Sprinkle with fresh lemon and serve

 

note: this recipe works well for all white fish such as redfish, trout, sea bass and flounder

http://www.beaufortsportfishing.com/

Steamed Blue Crabs

Thursday, March 14th, 2013

Steamed Blue Crab Recipe

This recipe works great with live blue crabs

Ingredients:

12 live jumbo blue crabs

1/3 gallons water

6 table spoon old bay

6 table spoon tony chachere’s creole seasoning

4 fresh lemons

 

Directions:

Using an outdoor propane burner with stock pot place a red brick under drain basket to keep it above water level. Add water and quartered lemons and bring to a rolling boil. Place live crabs into drain basket and sprinkle with seasonings. Cover pot to keep in steam. Cook for 25-30 minuets. Remove crabs, serve and eat.

http://www.beaufortsportfishing.com/

Shrimp Recipe – Peel and Eat

Monday, January 14th, 2013

Shrimp Recipe

This recipe works great Jumbo shrimp, the fresher the shrimp the better

Ingredients:

3 pounds fresh jumbo shrimp

3 gallons water

6 table spoon old bay

6 table spoon tony chachere’s creole seasoning

4 fresh lemons

 

Directions:

Using an outdoor propane burner with stock pot and drain basket bring water to a rolling boil. Add seasoning and quartered lemons. Place heads off shrimp into boiling water until they turn pink. Immediately remove and rinse with cold water to stop the shrimp from further cooking. Serve and eat immediately.

 

http://www.beaufortsportfishing.com/

Grilled Wahoo and Cobia Recipe

Wednesday, November 14th, 2012

Wahoo Recipe

This recipe works great for wahoo steaks and can also be used for king mackerel and cobia steaks.

Ingredients:

6 wahoo steaks

 

1/2 cup olive oil

1 table spoon old bay

1 table spoon tony chachere’s creole seasoning

1 tea spoon curry

1 tea spoon garlic powder

 

Directions:

Mix all seasonings into olive oil in small bowl. Paint both sides of the fish with seasoned olive oil and place on hot grill. Cook until meat flakes  to the center without drying out. Serve and Eat!

http://www.beaufortsportfishing.com/

 

Captain Charlie’s Fish Chowder Recipe

Friday, September 14th, 2012

Fish Chowder Cream Base 8 servings

 

Ingredients:

6 medium potatoes

1 white onion

1 clove fresh garlic

3 ears sweet corn

6 stalks celery

6 strips bacon

8 sea bass filets

1 pint whipping cream

4 bay leaves

2 tablespoons salt

2 tablespoons old bay

1 tablespoon pepper

 

Directions:

1. Dice bacon and brown with diced onion and crushed garlic in a small frying pan

2. Cut potatoes to 1 inch cubes, cut corn and celery then combine in a stock pot with 6- 8 cups of water

3. Add cooked bacon with drippings, onion and garlic then bring to a slow rolling boil

4. When potatoes soften and start to break apart add seasoning, fish filets and cream

5. Cook for another ten minuets until the fish starts to break apart, allow to cool and serve

 

Note: you can replace water with fish or chicken stock

 

Fish Chowder Tomato Base8 servings

 

Ingredients:

6 medium potatoes

1 white onion

1 clove fresh garlic

3 ears sweet corn

6 stalks celery

6 strips bacon

8 sea bass filets

1 28 oz can diced tomatoes

4 bay leaves

2 tablespoons salt

2 tablespoons old bay

http://www.beaufortsportfishing.com/

Steamed Shrimp

Saturday, July 14th, 2012
This recipe works great Jumbo shrimp, the fresher the shrimp the betterIngredients:
3 pounds fresh jumbo shrimp
1/3 gallons water
6 table spoon old bay
6 table spoon tony chachere’s creole seasoning
4 fresh lemons
Directions:Using an outdoor propane burner with stock pot place a red brick under drain basket to keep it above water level. Add water and quartered lemons and bring a rolling boil. Place heads off shrimp into drain basket and sprikle with seasonings. Cook until they turn pink. Immediately remove, serve and eat.
http://www.youtube.com/watch?v=nbLD6t1aPJM

 

http://www.beaufortsportfishing.com/ 

 

 

Beer Battered Fish

Monday, May 14th, 2012

Beer Battered Fish Recipe: 

This recipe works great for most white fish such as flounder, red drum, specs, sea bass, triple tail and dolphin

 

Ingredients:

 

6 fish fillets

 

1 gallon peanut oil

1 box McCormicks’s Golden Dip Beer Batter mix

1/3 cup beer

Directions:

Heat oil to 375 degrees in a large stock pot. Stir batter mix and beer together until they form a smooth consistency. Pull fish fillets through the batter ensuring that they are filly covered. Shake off excess batter and add to hot oil. Try to keep the hot oil at a consistent 350 degrees turn fish occasionally and cook until golden brown. Remove and shake off hr excess oil. Serve and enjoy.

http://www.beaufortsportfishing.com/

Flounder – Deep Fried

Wednesday, March 21st, 2012

This recipe works great for Flounder fillets, but can also be used for any other mild white fish such as red drum, specs, whiting and cat fish

 

Ingredients:

6 flounder fillets

1 gallon peanut oil

1 table spoon old bay

1 table spoon tony chachere’s creole seasoning

6 oz Zatarain’ s Crispy Southern Fish Fry

 

 

Directions:

Mix all seasonings, wet fish and zatzrains’s fish fry into a 1 gallon zip lock bag and shake until fish is well coated. Preheat peanut oil in large stock pot and monitor temperature using a thermometer. The key to cooking a good fried fish is to keep the oil at a constant 350 degrees. Start by bringing the initial oil temperature up to 375 before dropping the fish. Once you drop the fish in the oil will cool rapidly. You will need to pay close attention to the thermometer to make the necessary adjustments to keep the temperature at 350 degrees. Cooking the fish at low temperatures results in a oily, soggy coating and cooking at high temperatures will dry out the fish. The fish will generally turn golden brown and begin to float when it is done cooking. Use tongs to remove, pat off excess oil and serve.

 

 

Note: once the peanut oil cools it con be strained and reused until it starts to turn black in color