Stuffed Red Snapper

Stuffed Red Snapper

Cooking instructions:

Gut the red snapper. Cut it open to remove the spine. Season it with crushed garlic, salt, pepper and lemon juice. Cover with onion rings and peppers. Marinate for 2 hours. Boil the shrimps and the lobsters. Ground the seafood with the ham. Saute the chopped onion in hot butter. Add the seafood and ground ham. Stir fry for a few minutes. Add the remaining stuffing ingredients and stir to prevent from sticking. Set it aside.

Stuff the red snapper and secure it with toothpicks. Place it on a well greased baking pan over a potato bed. Cover with the onion rings and the pepper left over from the marinade. Bake at 375ºF for about 1 ½ hour. While you are roasting it, baste frequently with butter or oil.

Given by Finsanity Charters

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.

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.

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.

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.

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.

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

Recipes

Seafood


Salmon Patties
1 can of pink salmon
1 egg
1 /2 Cup fresh bread crumbs
1teaspoon Old Bay Seasoning
salt and pepper to taste
Vegetable Shortening for frying
Pick any bones out of salmon.In a mixing bowl, beat egg and add salt, pepper, Old Bay, bread crumbs and salmon. Gently mix until just combined.
Drop mixture by large spoonfuls into the hot shortening and press flat with a spatula.Cook until golden brown on each side, about 3 to 5 minutes.

BROILED RED SNAPPER
4 red snapper fillets
juice of 2 limes
1/2 teaspoon white pepper
1 garlic clove, finely minced
1 shallot, finely chopped
1/4 cup water
1/2 stick of butter
1. Season fish with lime juice, white pepper, garlic, shallot. To marinate refrigerate for 15 minutes.
2. Place in a shallow broiler with the water. Broil for 10 minutes until done. Serves 4.


STUFFED FLOUNDER WITH CRAB MEAT
4 flounder fillets
juice of 2 limes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, finely minced
1 shallot, finely chopped
1 tablespoon cilantro, finely chopped
1 cup cooked crab meat
1/4 cup chicken stock
1. Season fish with lime juice, salt, black pepper, garlic, shallot and cilantro. Place a little of the crab meat in the center of each fillet and roll into a log. Use a toothpick to hold together.
2. Place in a shallow baking dish and add the chicken stock. Cook uncovered for 20 minutes at 400 degrees until done. Serve with corn fritters. Serves 4.