Texas Tuna Seared

Texas Tuna Seared
* 1 pound yellowfin tuna
* kosher salt to taste
* fresh ground black pepper to taste
* 1/2 cup Italian seasoned bread crumbs
* 3 tablespoons olive oil
1. With a sharp knife, cut the tuna into 4 large pieces for appetizer portion, 2 large pieces for dinner portion. Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick.
2. Season the tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy skillet over high heat. The pan should be as hot as you can get it. Place the tuna in the pan, and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from pan. The tuna will be very rare.
3. Slice each 'brick' into 1/4 inch thick slices, and fan out on a serving plate. Enjoy plain, or with the condiments of your choice.

Tips
*When you purchase your ahi or yellowfin tuna, make sure your tuna is bright red or dark pink. If it is maroon or brown, it is not sashimi or grill grade, so it will not be a good candidate for this recipe.
* Do NOT substitute with albacore tuna! It will not taste good!

Texas Crab Cakes 1-23-2011

Texas Crab Cakes

3 oz. snow-crab meat
4 1/2 oz. lump-crab meat
1 oz. eggs, beaten
2 pinches cilantro
1 pinch salt and pepper mix
1 oz mayonnaise
0.5 oz. breadcrumbs
1 pinch fresh parsley
0.5 oz. heavy cream
9 oz. Panko bread crumbs
4 oz. eggs beaten (separate from above)
4 oz. flour

Method:

1. Mix all but the last three ingredients gently until well blended.

2. Roll mixture into 1.5 oz cakes and place in freezer until firm.

3. When firm, dust cakes with flour.

4. Roll dusted cakes in the 4 oz. portion of beaten eggs and then coat in Panko breadcrumbs.

5. Deep fry in cooking oil for 2 1/2 to 3 minutes until cakes are golden brown and reach an internal temperature of 165 degrees.

Bayou Crawfish Pasta -

Bayou Crawfish Pasta

Yield = 6 Entree Portions

Ingredients
1-1/2 lbs. Linguine
2 cups Crawfish Tail Meat (Cooked)
2 cups Andouille Sausage, Julienne
1-1/3 cups Parmesan Cheese, Grated
3 to 4 tbs. Cajun Blackening Seasoning**
2 tbs. Butter, Unsalted
1/2 cup Green Onion, 1/4 inch slices
3 cups Half & Half

**Cajun Spice can be found in most supermarkets as Blackened Redfish Seasoning. Andouille is smoked sausage available in supermarkets and specialty food stores.

Method:
1.) Cook Linguine according to package instructions until al dente. Cool under running water and lightly oil.
2.) Heat a heavy pan (large enough to hold the linguine) over medium heat. Melt Butter in the Pan. Add the Andouille sausage and sauté until it begins to brown.
3.) Add the crawfish meat and Cajun Blackening Seasoning.
Cook for one minute.
4.) Add the half & half. Bring to a boil. Add the linguine and toss together until well coated and thoroughly heated.
5.) Sprinkle in half of the parmesan cheese and toss thoroughly.
6.) Portion onto warm plates and garnish each plate with the remaining parmesan cheese and green onions.

Workingman Charters

Finsanity Charters

Clam Rice

I use the canned kind just as good

Cooking instructions:

Rinse the clams in hot water. Then, rinse them several times, under strong running water if possible, to wash all the sand out.

Heat the oil and saute the finely chopped onion, the crushed garlic, the pepper and the parsley.

Add the tomato sauce, the salt and the clams (don't stir excessively to avoid breaking the shells). It is better to shake the pot instead.

Add the stock and the wine. Bring to a boil and then stir in the rice and the spices lightly browned and crushed.

Let it boil, covered, over high heat until the rice grains begin to open, then lower the heat and allow it to simmer until the rice is tender.

By Workingman Charters

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

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.

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.

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.

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

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