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.

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.

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.

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

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.

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.

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

Garlic Shrimp

Garlic Shrimp

1/3 cup of butter.
1 ½ to 2 pounds large shrimp, peeled and deveined.
4 to 6 medium cloves garlic, crushed and minced.
1/3 cup chopped fresh parsley.
2 ½ tablespoons of lemon juice.
Salt. - I omit because salt normally makes shrimp tough
Instructions for Garlic Shrimp:
In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds.
Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.
Add the parsley, lemon juice, and salt then stir well.
Remove the pan from the heat and serve.

Coconut Shrimp - This is really good

Coconut Shrimp - This is really good

2 lb of fresh shrimp.
2 cups of flaked coconut.
1 cup of cornstarch.
1 cup of cream of coconut.
3 tablespoons of lime juice.
Vegetable oil.
Instructions for Coconut Shrimp:
Peel the shrimp and coat each one with cornstarch.
Combine the cream of coconut and lime juice and dredge shrimp through this mixture.
Coat each piece of shrimp with flaked coconut.Heat the vegetable oil in a deep skillet and fry until golden brown.