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.