Grilled Margarita Grouper ( Texas )

Grilled Margarita Grouper

Ingredients:

1-1/2 pounds grouper fillets
1/3 cup white or gold tequila
1/2 cup triple sec
3/4 cup fresh lime juice
1 teaspoon salt plus more to taste
2 large cl garlic -- (2 to 3)
- crushed
1 tablespoon vegetable oil
3 medium tomatoes -- diced
1 medium onion -- finely chopped
1 tablespoon minced jalapeno or serrano
- chilies -- or more to
taste
2 tablespoon chopped fresh -- up to 4
- cilantro
1 pinch sugar

Instructions:

freshly ground black pepper Place fish in a dish large enough to hold it in a single layer. Combine tequila, triple sec, lime juice, salt, garlic and 2 tsp oil and pour over fish, rubbing all over. Cover and marinate for 1/2 hour at room temperature or up to 3 hours in the refrigerator, turning occasionally. Just before serving, combine tomatoes, onions, chiles, cilantro, sugar and salt to taste. Heat the grill to very hot. Remove fish from marinade, pat dry (reserving marinade) and brush lightly with 1 tsp oil and grind pepper over the surface. Grill on a greased grill for about 4 minutes per side or until flesh is opaque. Meanwhile, boil marinade in saucepan for 2 minutes, remove and discard garlic cloves, and spoon a little of it over the fish, Spoon the tomato salsa alongside and serve.

Grilled Texas Grouper

Grilled Texas Grouper

Ingredients:

-----FISH-----
6 Grouper fillets - skinned and boned - (6-8oz ea)
1/2 tb Olive oil
1/2 tb Lime juice
Salt and pepper


-----MANGO ARUGULA RELISH-----
2 Mangoes, pitted, peeled - cut in julienne
1 lg Red bell pepper, - roasted -- peeled, seeded - cut in julienne
1/2 sm Sweet onion - cut in julienne
1/2 c Extra-virgin olive oil
5 tb Key lime juice
1 tb Basil, chopped
2 c Arugula, loosely packed
Rinsed and coarsely chopped

Grilled Texas Flounder

Grilled Flounder

Ingredients:

2 pounds flounder fillet
1/2 cup olive oil
1/4 cup lemon juice
2 teaspoons salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Cajun seasoning

Instructions:

Arrange fish on a well-oiled grill. Combine remaining ingredients and baste fish. Grill, turning and basting occasionally, for 10 minutes per inch of thickness or until fish is flaky and no longer translucent in the center.

Texas Tuna Bourbon Steaks

Bourbon Tuna Steaks

Ingredients:

4 tuna steaks -- 1" thick
1 cup bourbon
Vegetable oil
Salt and freshly ground pepper -- to taste

Instructions:

1) Place steaks in a shallow glass or ceramic dish. Pour the bourbon over the fish and let stand covered for 1 hour. 2) Preheat the grill. 3) Toss a hand full or three of wood chips on the lava rock or coals. Brush the grid with oil. 4) Remove the fish from the marinade (resist the temptation to drink it), and pat dry. Lightly brush with oil and grill over high heat for 5 minutes per side. Baste before turning. Sprinkle with salt and pepper before serving.

Grilled Galveston Trout

Grilled Trout

Ingredients:

1/4 cup lemon juice
2 tablespoon margarine -- melted
2 tablespoon vegetable oil
2 tablespoon parsley -- chopped
2 tablespoon sesame seeds
1 tablespoon Tabasco hot sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt
4 brook trout -- about 1 pound each

Instructions:

In shallow dish, combine lemon juice, margarine, oil, parsley, sesame seeds, TABASCO sauce, ginger and salt; mix well. Pierce skin of fish in several places with tines of fork. Roll fish in juice mixture to coat inside and out. Cover. Refrigerate 30 minutes to 1 hour, turning occasionally. Remove fish from marinade; reserve marinade. Place fish in hand-held hinged grill; brush fish with reserved marinade. Cook about 4 inch from hot coals 5 minutes. Turn; brush with marinade, cook 5 minutes longer. Fish is done when it flakes easily with fork. If desired, serve with additional TABASCO sauce.

Stuffed Flounder Recipe

Stuffed Flounder Recipe

INGREDIENTS

• 1/3 cup butter
• 1/2 large onion, minced
• 1 bunch green onions, chopped
• 1/2 green bell pepper, chopped
• 1 stalk celery, minced
• 3 cloves garlic, minced
• 1 pound crabmeat, shredded
• 1/4 teaspoon Cajun seasoning
• 1/2 cup dry bread crumbs
• salt and pepper to taste
• 2 tablespoons butter, softened
• 4 pounds whole flounder – cleaned, rinsed and dried

DIRECTIONS

• Set the oven to 350 degrees F, Lightly oil baking pan lined with aluminum wrapper.
• Melt down the butter over moderate heat and then sauté the bell pepper, garlic, onion and celery.
• Remove from heat and then place into a bowl, add in the crabmeat, salt and pepper, flavorings and bread crumbs.
• Place inside the oven and cook for thirty minutes.

Texas Flounder Recipe

Skillet Sole (Texas Flounder) Recipe

1 cup chopped onion 1/3 cup chopped green pepper 1 cup tomato juice 1 tablespoon dried parsley flakes 1 teaspoon salt 1 teaspoon dried oregano 1 pound sole or flounder fillets

DIRECTIONS In a large non-stick pan sauté the onion and green pepper until softened. Add in the tomatoe juice, salt, oregano, and parsley. Let them cook for five minutes and then add in the fillet. Let it fish cook for twelve to fifteen minutes at moderate heat.

Herb Butter for Texas Fish

1 pound of unsalted butter

juice of 2 lemons

sea salt, white pepper to taste

half of a bunch cilantro roughly chopped

zest of 1 lemon

3 tbls of orange juice concentrate

in a large bowl mix all ingredients with a hand mixer make sure all is incorporated well. then simply shape to your needs either with a melon scoop lay in a piece of plastic wrap and roll into a log shape. then freeze and place on your desired choice of cooked fish. Grouper, Mahi Mahi,Salmon or shrimp works well.

Shrimp Bisque

Shrimp Bisque Recipe

1 can green pea soup
1 can tomato soup
1 cup milk
1 cup water
1 cup sherry (or to taste)
1/2 pound cooked shrimp

Mix soups, milk and water and bring to boiling point. Add sherry then shrimp which has been chopped.

Serves 6.

Tasty Tomatoes Stuffed with Tuna

Tasty Tomatoes Stuffed with Tuna

7 medium ripe firm tomatoes, washed
salt
2 stalks celery, washed
12 pitted olives, drained
2 6-oz cans tuna, drained and flaked with fork
3 Tbl sweet pickle relish
1 tsp lemon juice
2/3 C mayonnaise
1/4 tsp freshly ground pepper
1/2 C parsley, snipped into tiny bits with shears, for garnish
4 lettuce leaves

On a cutting board, cut off the top 1/2-inch of 4 of the tomatoes. Cut around the inside of the tomato wall and scoop out the seeds and pulp with your fingers; discard. Sprinkle the shell with salt and drain upside down on a paper towel for 20 minutes.

With a utility knife, core the remaining tomatoes and dice together with the celery and olives. In a medium-size bowl, mix together the diced vegetables with the tuna, relish, lemon juice, mayonnaise and pepper to taste. Fill each tomato with the mixture.

Sprinkle bits of parsley for garnish. Place each stuffed tomato on a bed of lettuce and serve.

Shrimp Casserole Recipe

Shrimp Casserole Recipe

1 pound shrimp (cooked)
1 can mushroom soup
2 hard boiled eggs, diced
1/4 pound sharp cheddar cheese
Few drops Worcestershire
Salt & pepper to taste

Cut shrimp into pieces. Combine shrimp, soup, eggs, salt, pepper, and Worcestershire and place in a casserole dish. Top with slices of sharp cheddar cheese and brown in oven.

Serves 4-6.

Home made tarter sauce

Home made tarter sauce

2 cups basic mayonnaise,
3 T minced onion,
1 t lemon juice,
1/4 cup sweet pickle relish or chopped dill pickle,
1 t tarragon
1 T minced parsley.
Mix well and chill, allowing flavors to blend.

tomato relish good for fish

Spicy Tomato Relish
1/2 cup sweet red pepper, chopped
1 cup onion, chopped
2 cloves garlic, minced
1-2 jalapeno chiles, minced
1 cup tomatoes, seeded and chopped
1 lemon, juiced
1 Tbsp. brown sugar
1/4 tsp. salt

Combine all ingredients in a small saucepan and cook uncovered until thick, about 20 minutes. Serve warm. Makes approx. 2 1/3 cups.

Baked Barracuda

Baked Barracuda

1.2 kg of barracuda
400 g cucumber
1 dl Extra virgin olive oil by San Giuliano oil mills
2 tbsp dry white wine
½ bunch of parsley
2 cloves of garlic
red peppers
lemons

Directions:
Once you have scaled, gutted washed and thoroughly dried the fish, rub into it salt, garlic, parsley and chopped red peppers. Put in the stomach a few bulbs of dried wild fennel, surround it with the onions, pour over some extra virgin olive oil and bake for 25 minutes on a medium heat. When the fish has reached cooking temperature, take it out and pour over the dry white wine. It will be cooked when the dorsal fin is easily removable. Cut into thin slices and leave to marinate for about 15 minutes in lemon juice, cucumber, white wine, salt and red peppers; take the cucumber from the marinade and place it on the service plate, place it carefully above the just cooked fish and quickly take it to the table. Serve on warm plates with extra virgin olive oil as required.

Mesquite Barracuda with Green Tomato Salsa

Mesquite Barracuda with Green Tomato Salsa

1 1/2 pounds barracuda, cut in 4 pieces
3/4 cup Lawry's Mesquite Marinade with Lime Juice
1 1/2 cups diced green tomatoes
1/2 cup onion, chopped
1 jalape-o chile, seeded and chopped
1 tablespoon chopped cilantro
1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon Lawry's Garlic Powder with Parsley
1/2 teaspoon lime juice
1/8 teaspoon cumin

In re-sealable plastic bag, combine fish and Mesquite Marinade with Lime Juice; seal bag. Marinate in refrigerator 1 hour. In blender or food processor, combine remaining ingredients; blend until finely chopped. Set aside. Grill fish in a grill basket or on foil over medium-high heat 10 minutes or until fish just begins to flake. To serve, spoon salsa over grilled fish.

Makes 4 servings

HINT: Fresh tomatillos may be substituted for green tomatoes. Remove husks, rinse and quarter.

Prep time: 15 minutes Marinate time: 1 hour
Cook time: 10 minutes

barracuda recipe for taco's

Fish tacos are THE hot new recipe. Try this one!

3/4 cup Lawry's Mesquite Marinade with Lime Juice
1 pound barracuda fillets
3/4 cup lowfat sour cream
1 1/2 tablespoons Lawry's Taco Spices & Seasonings
2 cups shredded cabbage
8 flour tortillas
Aluminum foil
Nonstick cooking spray
Salsa
Lime wedges

In resealable plastic bag, combine Mesquite Marinade with Lime Juice and fish; seal bag. Marinate in refrigerator 2 hours. Combine sour cream and Taco Spices & Seasonings; chill. Remove fish from marinade. Spray foil with nonstick cooking spray. Grill fish on aluminum foil over medium-high heat for 8 to 10 minutes or until fish just begins to flake. Cut fish in bite-size pieces; spoon into warm tortillas. Top with cabbage, sour cream mixture and salsa.

Makes 4 servings (2 tacos each)

Marinade for grilling fish

Marinade for grilling fish

1/2 c. corn oil
2 tbsp. soy sauce
1 tbsp. chopped fresh garlic
1 tbsp. chopped onion or shallots
1/2 tsp. white pepper

Directions:

Mix the above and use as a marinade for fresh fish. I usually marinade 15-20 minutes. I use with tuna, red snapper and grouper steaks.

southern style amberjack

Southern-Style Breaded Amberjack

INGREDIENTS:

• 1 lb. amberjack fillets
• 2 tbsp. Louisiana-style Mustard
• 1 c. coarsely ground pecans
• 1 tsp. horseradish
• 1/2 c. breadcrumbs
  
  

Directions:

In a small bowl, mix all ingredients. Pat dry the fish filets and coat on both sides with the mixture. Grease an oven tray or dish and lay fish on it. Sprinkle with fat-free spray (Pam) and bake at 350 degrees for about 8-10 minutes.

smoked Texas amberjack

I marinate my AJ or mackeral in lime juice only overnight and then sprinkle with tony chacheres creole seasoning on both sides and smoke for a couple of hours at 150 - 200 using oak and pecan wood.

Below is my recipe for dip, it looks very similar to the others. I use cilantro instead of parsley.

2 C.smoked fish
1 C. mayonnaise or more to desired consistency
2 T. finely minced onion
2 T. celery finely minced
2 T. fresh parsley, chopped
2 T. pickle relish
1-2 cloves garlic, smashed
1 T. prepared mustard
dash of white Worcestershire sauce

Mix well and refrigerate for at least two hours for the flavors to marry

Texas amberjack dip

This is my recipe for amberjack dip. It is very easy and does not require a lot of fancy ingredients. Every time I make it people just rave about it. I don't use smoked amberjack. I just grill the AJ with a little Tony Chacheres creole seasoning, salt and pepper. Put the AJ in the fridge until it is cooled off. I use a fork to flake the AJ into small chunks. Then follow this recipe.

1 ½ - 2 cups of grilled amberjack
¼ - ½ cup of mayonnaise (add until you get a consistency that you like)
1 teaspoon of mustard
2 teaspoons of dill relish
½ teaspoon of dehydrated minced onions
Add Tony’s, salt and pepper to taste (more Tony’s than salt and pepper)

Optional: diced tomato and/or bacon bits

Texas Amberjack - Broiled

Amberjack

Ingredients
1 1/2 pounds Texas amberjack fillets 1 teaspoon ground marjoram 1 teaspoon ground allspice 1 teaspoon pepper 1/2 teaspoon salt 1/2 teaspoon ground thyme 2 tablespoons minced onion 1 teaspoon minced garlic
Preparation
Place fish on well-oiled broiling pan. Combine spices; apply generously to fish. Mix onion and garlic; spread over fish. Broil 5-6 inches from source of heat for 15-20 minutes of until fish flakes easily with a fork. Yield 4 servings

Grilled Texas Kingfish

Ingredients

• 2 pounds whole kingfish, gutted and washed
• 2 cups Italian-style salad dressing

Directions

1. Cover fish with water, refrigerate and let stand for 2 days. Change water every six hours.
2. Two to twelve hours before fish is to be cooked, drain water and cover fish with salad dressing.
3. Heat a grill to medium heat. Remove fish from marinade and place skin side down on grill. Cook until meat is tender and flaky, about 20 minutes.

Shrimp-Topped Texas Red Snapper

for red snapper fishing opening in Texas Oct 1 -Nov 22,2010 I had a special report from Captain B. Curry of Workingman Charters he runs a 35' donzi big center console boat from Galveston Texas he has red snapper special going right now for 4 people 1200.00 . His website is WorkingmanCharters.com Now this captain is catching some huge snapper up to 22 lbs.

I tried this recipe using several kinds of fish and it seems to work with everything

Ingredients

• 2 (6 ounce) fillets red snapper
• 1 tablespoon lemon juice
• Dash pepper
• 1/2 cup sliced fresh mushrooms
• 3 cloves garlic, minced
• 1/4 cup butter
• 1/4 pound medium shrimp, peeled and deveined
• 2 tablespoons sliced green onion

Directions

1. Place the fillets in a shallow 2-qt. baking dish coated with nonstick cooking spray. Sprinkle with lemon juice and pepper. Bake, uncovered, at 350 degrees F for 20-25 minutes or until fish flakes easily with a fork. Meanwhile, in a small skillet, saute the mushrooms and garlic in butter until tender. Add shrimp; cook for 2-4 minutes or until shrimp turn pink. Spoon over fish. Sprinkle with onion.

Baked Fish with Shrimp Sauce yummm

Baked Fish with Shrimp Sauce

Ingredients

• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 cup milk
• 2 pounds red snapper fillets
• 1/2 pound cooked medium shrimp, peeled and deveined
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
3. Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.
4. Bake, uncovered, for 20 to 25 minutes.

Texas surf and turf

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Surf and Turf - Texas Gulf Coast Style

Ingredients

• 1 pound sliced bacon
• 1 large Vidalia, or other sweet onion sliced into rings
• 4 (4 ounce) fillets red snapper, bones removed
• 1 dash soy sauce, or to taste

1. Preheat an outdoor grill to medium-high heat.
2. Open fish basket, or similar wire cooking basket and line one side with strips of bacon, leaving a 1/2 inch space between slices. Cover the layer of bacon with a layer of onion rings. Place the fish fillets on top of the onion. Cover fish with more onion, then strips of bacon over the onion. Close the basket, and lightly sprinkle with soy sauce.
3. Place the basket on the hot grill, and cook for 5 to 7 minutes per side, or until the bacon is just cooked through. Remove from grill, and open the basket. Place a similarly sized plate upside down onto the food, and flip the basket and plate over so that the food is on top of the plate. Lift off the basket, and serve.

Texas Tuna Burger -Texas Tuna Fishing

I can personally say this is soo good !
Personal note i did add alittle flour to the mixture)

Ingredients

• 1 pound fresh tuna steaks, minced
• 1 carrot, grated
• 1/2 cup onion, chopped
• 1/2 cup chopped fresh chives
• 2 eggs
• 1/3 cup panko crumbs or breadcrumbs
• 1 tablespoon mayonnaise
• garlic salt to taste
• freshly ground black pepper to taste
• 1 tablespoon olive oil

Directions

1. In a large bowl, mix together tuna, carrot, onion, chives, eggs, panko crumbs, and mayonnaise. Season with garlic salt and black pepper. Form into patties.
2. Heat oil in a skillet over medium heat. Arrange patties in the pan (only as many as will fit easily in the pan). Cook, uncovered, 10 minutes per side, or until golden brown.

Texas Tuna Fishing Charters

This is one of Galveston's Premire Charters for Texas Tuna fishing
They also have a boat(s) for Flounder Fishing and Texas red snapper Fishing

Fresh Texas Tuna Fishing Recipes

Blackened Texas Tuna

Provided by Workingman Charters

• 1 1/2 pounds fresh tuna steaks, 1 inch thick
• 2 tablespoons Cajun seasoning
• 2 tablespoons olive oil
• 2 tablespoons butter

Directions

1. Generously coat tuna with Cajun seasoning.
2. Heat oil and butter in a large skillet over high heat. When oil is nearly smoking, place steaks in pan. Cook on one side for 3 to 4 minutes, or until blackened. Turn steaks, and cook for 3 to 4 minutes, or to desired doneness.

Shrimp and Crab Stuffed Flounder

• 2 tablespoons butter
• 1 cup chopped onion
• 2 (4.5 ounce) cans small shrimp, drained
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/2 pound cooked crabmeat
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 8 (6 ounce) fillets flounder
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1/3 cup chicken broth
• 2 tablespoons water
• 2/3 cup shredded Cheddar cheese
• 2 tablespoons minced fresh parsley

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish and set aside.
2. In a saucepan over medium heat, melt butter and saute onion, shrimp, and mushrooms until onion is tender. Stir in crabmeat, salt, pepper, and paprika; heat through.
3. Spoon the shrimp and crab mixture onto each flounder filet. Roll the filet up and fasten with toothpicks. Place rolled filets in prepared baking dish.
4. In a small bowl, whisk together soup, chicken broth, and water until smooth. Pour over the filets. Sprinkle cheese over the top.
5. Cover the baking dish with aluminum foil and bake in preheated oven for 30 minutes. Remove from oven and remove foil. Sprinkle the parsley over the top of the filets. Return the dish to the oven and bake uncovered for an additional 5 minutes or until fish flakes easily with a fork.

Flounder with Shrimp Sauce

• 4 (6 ounce) fillets flounder
• 2 teaspoons lemon juice
• 1/2 teaspoon salt, divided
• 1/8 teaspoon pepper
• 1/4 pound medium shrimp, peeled and deveined
• 4 teaspoons butter
• 4 teaspoons all-purpose flour
• 1 cup 2% milk
• 4 teaspoons Dijon mustard
• 1/8 teaspoon white pepper

Directions

1. Sprinkle each flounder fillet with lemon juice, 1/4 teaspoon salt and pepper. Roll each fillet around a shrimp and secure with a toothpick. Chop remaining shrimp; set aside. Arrange rolled fillets seam side down in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 425 degrees F for 20-25 minutes or until fish flakes easily with a fork and shrimp turn pink.
2. Meanwhile, in a saucepan, melt butter over medium heat. Stir in flour; gradually add the milk, mustard, white pepper and remaining salt until blended. Add remaining shrimp. Bring to a boil; cook and stir for 1-2 minutes or until thickened and shrimp turn pink. Serve sauce over fish.

texas Easy Stuffed Flounder

Ingredients

• 1 whole flounder
• 1 cup butter, divided
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 3 cups chicken-flavored dry bread stuffing mix
• 1 (6 ounce) can lump crabmeat
• 1 (4 ounce) can small shrimp, liquid reserved
• 1 teaspoon Old Bay Seasoning TM, or to taste
• 1 teaspoon Cajun seasoning (optional)

Directions

1. Preheat the oven to 300 degrees F (150 degrees C). Lay the fish down dark side up. Make an incision next to the backbone on both sides, stopping before the head and tail. Slip the knife in between the flesh and backbone and run the knife down the ribs on both sides of the backbone.
2. Melt 1/2 cup of butter in a skillet over medium heat. Saute the onion and celery in the butter until just tender. Place the stuffing mix into a bowl, and stir the onion and celery into it along with the butter in the pan. Mix in the crab and shrimp with their juices, adding a little more liquid, or more stuffing to get a good consistency.
3. Melt the remaining butter, and brush some of it onto a cookie sheet. Stuff the stuffing mixture into the pockets of the flounder, and place the stuffed fish on the cookie sheet. Brush the outside of the fish with melted butter, and season with the Old Bay and if desired, Cajun seasoning.
4. Bake for about 25 to 30 minutes in the preheated oven, or just until the flounder flakes easily with a fork.

Texas Stuffed Flounder

• 1/2 cup butter or margarine, divided
• 1 medium tomato, chopped
• 1/2 cup finely chopped celery
• 1/4 cup minced fresh parsley
• 2 1/2 cups soft bread crumbs
• 2 ounces crumbled blue cheese
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• 6 (4 ounce) flounder or sole fillets
• 1 tablespoon lemon juice

Directions

1. In a skillet, melt 1/4 cup of butter; add tomato, celery and parsley. Cook over low heat until vegetables are tender and juices evaporate, about 10 minutes. Remove from the heat; stir in the bread crumbs, blue cheese, egg and salt. Spread over fillets; roll up and secure with toothpicks. Place in a greased 11-in. x 1-in. x 2-in. baking dish. Melt remaining butter; add lemon juice. Pour over fillets. Cover and bake at 350 degrees F for 25-30 minutes or until fish flakes easily with a fork. Remove toothpicks before serving.

Texas grilled Flounder

• 2 pounds flounder or sole fillets
• 2 tablespoons lemon juice
• 1/2 cup grated Parmesan cheese
• 1/4 cup butter or margarine, melted
• 3 tablespoons mayonnaise
• 3 tablespoons chopped green onions
• 1/4 teaspoon salt

Directions

1. Coat a piece of heavy-duty foil (about 14 in. x 14 in.) with nonstick cooking spray. Place fillets on foil; brush with lemon juice. Crimp foil, forming edges. Place foil flat on the grill (do not seal). Grill, covered, over medium-hot heat for 4 minutes. Combine Parmesan cheese, butter, mayonnaise, onions and salt; brush over fillets. Grill 3-4 minutes longer or until fish flakes easily with a fork.

Texas Crab Stuffed Flounder

Ingredients

• 1 1/2 pounds flounder fillets
• 1 cup crabmeat - drained, flaked and cartilage removed
• 1 tablespoon finely chopped green bell pepper
• 1/4 teaspoon ground dry mustard
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• ground white pepper, to taste
• 3 crushed saltine crackers
• 1 egg white
• 1 tablespoon mayonnaise
• 1/4 cup butter, melted
• 1 egg yolk
• 5 tablespoons mayonnaise
• 1/2 teaspoon paprika
• 1 tablespoon dried parsley

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
2. Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
3. Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
4. Bake the fillets at 400 degrees for 15 minutes.
5. While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
6. Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

Tuna Pot Pie

Ingredients

• 2 tablespoons butter
• 1 small onion, diced
• 2 (6 ounce) cans tuna, drained
• 1 (10 ounce) package frozen mixed vegetables
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup shredded Cheddar cheese
• 1 (8 ounce) package refrigerated crescent rolls

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
3. Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.

Cream Cheese Won Tons

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 (6.5 ounce) can minced clams
• 2 green onions, chopped
• 2 (8 ounce) cans water chestnuts, drained
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1 (14 ounce) package small won ton wrappers
• 3 cups vegetable oil for frying

Directions

1. In a medium-sized mixing bowl, combine cream cheese, clams, green onions, water chestnuts, paprika and ground black pepper. Place about 1 teaspoon of filling into the won ton skin and seal corner to corner forming a triangle.
2. In a large skillet, heat oil to a high temperature. Fry the won tons until they are browned on both sides. Drain on paper towels and serve hot.

Mobile Bay Seafood Gumbo

Ingredients

• 2/3 cup clarified butter
• 1 1/4 cups all-purpose flour
• 4 cups water
• 1/2 cup olive oil
• 1 small onion, chopped
• 1 pound fresh okra, chopped
• 1 green bell pepper, chopped
• 1 (16 ounce) can tomato paste
• 1 3/4 cups diced tomatoes
• 4 cloves garlic, minced
• 2 tablespoons salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 1 tablespoon seafood seasoning (such as Old Bay®)
• 2 pounds uncooked medium shrimp, peeled and deveined
• 1 pound cooked crabmeat
• 1 pound shucked oysters

Directions

1. Melt the clarified butter in a large saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour turns the color of melted chocolate, about 45 minutes. Slowly whisk in the water and bring to a simmer. Whisk until no lumps of roux remain; set aside.
2. Meanwhile, heat the olive oil in a large pot over medium-low heat. Stir in the onion, okra, and green bell pepper. Cook and stir until the vegetables have softened and begun to brown, about 30 minutes.
3. Stir the tomato paste into the okra mixture until no lumps of tomato paste remain. Add the tomatoes, garlic, salt, black pepper, bay leaves, seafood seasoning, and roux-thickened water. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
4. Stir the shrimp, crab, and oysters into the gumbo, recover, and cook 20 minutes longer.

Southern Apple Tuna Salad

Southern Apple Texas Tuna Salad

Ingredients

• 2 (6 ounce) cans tuna, drained
• 1 tablespoon olive oil
• 1 tablespoon mayonnaise, or more if needed
• 1 small apple - peeled, cored, and chopped
• 1/4 small onion, minced
• 1 tablespoon sweet pickle relish
• 1/2 teaspoon dill weed
• salt and ground black pepper to taste

Directions

1. Stir the tuna, olive oil, mayonnaise, apple, onion, relish, and dill together in a bowl until evenly mixed. Season with salt and pepper. You can serve immediately, though is tastes much better after being refrigerated overnight.

Texas Tuna Fishing -Tuna Cassarole

Ingredients

• 1 (8 ounce) package wide egg noodles
• 1/4 cup butter, cubed
• 4 slices American cheese
• 1 (6 ounce) can tuna, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 cup bread crumbs

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a 1 1/2 quart glass casserole dish, layer noodles, butter cubes, 2 slices of cheese, 1/2 of the tuna, and 1/2 of the soup. Repeat the layering with the remaining ingredients. Top the casserole with bread crumbs.
3. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.

Chicken and Bacon Shish Kabobs

• 1/4 cup soy sauce
• 1/4 cup cider vinegar
• 2 tablespoons honey
• 2 tablespoons canola oil
• 10 large mushrooms, cut in half
• 2 green onions, minced
• 3 skinless, boneless chicken breast halves - cut into chunks
• 1/2 pound sliced thick cut bacon, cut in half
• 1 (8 ounce) can pineapple chunks, drained
• skewers

1. In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. Preheat grill for high heat.
3. Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.
4. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
5. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

Galveston Fishing Recipes

Crispy Fish Fillets

• 1 egg
• 2 tablespoons prepared yellow mustard
• 1/2 teaspoon salt
• 1 1/2 cups instant mashed potato flakes
• 1/4 cup oil for frying
• 4 (6 ounce) fillets sole

Directions

1. In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
2. Heat oil in a large heavy skillet over medium-high heat.
3. Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
4. Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown

Clam Sauce with Linguine

Ingredients

• 1 (16 ounce) package linguine pasta
• 1/2 cup butter
• 3 cloves chopped garlic
• 1 pound fresh mushrooms, sliced
• 2 (6.5 ounce) cans chopped clams with juice
• 1/2 cup chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.

Bacon Wrapped Barbeque Shrimp

Ingredients

• 16 large shrimp, peeled and deveined
• 8 slices bacon
• barbeque seasoning, to taste

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
3. Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
4. Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack.

Homemade Tarter Sauce

2 cups basic mayonnaise,

3 T minced onion,

1 t lemon juice

1/4 cup sweet pickle relish or chopped dill pickle,

1 t tarragon

1 T minced parsley.

Mix well and chill, allowing flavors to blend.

Makes 2 cups.

Tradional crab dip

Blend with mixer

2 (8 oz) pkg. softened cream cheese
1 cup sour cream
1 cup mayonnaise
3 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon mustard
3 shakes garlic salt
1 lb of Byrd Crab Meat

Directions
Fold in 1 lb of Byrd Crab Meat and 1/4 cup grated sharp cheese
Put in a 9X13 baking dish sprayed with Pam
Sprinkle top with grated

workingman charters

Brothy Shrimp & Rice Scampi

3 1/2 cups Swanson® Chicken Stock

3/4 cup uncooked regular long-grain white rice

1 tablespoon olive oil

1 pound fresh or frozen large shrimp, peeled and deveined

4 cloves garlic, minced

2 tablespoons lemon juice

2 medium green onions, thinly sliced (about 1/4 cup)

1. Heat the stock in a 2-quart saucepan over medium-high heat to a boil . Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.

2. Heat the oil in a 10-inch skillet over medium-high heat. Add the shrimp and garlic. Cook and stir for 5 minutes or until the shrimp are cooked through.

3. Divide the shrimp among 4 serving bowls. Stir the lemon juice into the saucepan. Pour the rice mixture over the shrimp. Top with the green onions.
Makes: 4 servings (about 3/4 cup per serving).