Fresh Fish and Wine
It almost Memorial Day Weekend (Monday, May 28, 2012) and that means it’s time for food and wine. More specifically seafood and wine. If you’re looking for a great place to enjoy food and wine don’t miss the Rockport Wine Festival held next to the Maritime Museum in downtown Rockport, TX. All profits support the Texas Maritime Museum – The Official Maritime Museum of Texas! The museum was accredited by the American Association of Museums in August 2005. For more information visit http://www.texasfestivalofwines.com/
Celebrating Wine and Food with - Fresh Fish and Wine Recipe
Ingredients
- 4 flounder or tilapia filets
- 1/4 cup butter
- 1 dash olive oil
- 3-4 garlic clove
- 1/2 cup good white wine
- 1/2 lemon
- lemon pepper
- salt - dash
- sprinkle of rosemary and/or oregano
Instructions
Melt butter in skillet with oil. Add garlic, cook maybe 2 min on medium heat.
Add the fillets.
Sprinkle seasonings on one side and add herbs to the butter. Add wine and lemon juice now. Cook maybe 5 minute.
Now flip over and sprinkle other side with seasonings. cook 5 more minute or till flakes with a fork easily.
Repeat with other fillets. Add more butter and wine as sauce reduces.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2012/05/20/celebrating-wine-and-food-with-fresh-fish-amd-wine-recipe/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Categories: Fresh Fish Recipes, Recipes, Uncategorized Tags: fresh fish, Wine
Ginger Grilled Mahi-Mahi
Mahi-Mahi's clean flavor is perfect for a touch of ginger. This recipe adds a little kick to the Mahi. It's like having a small slice of Polynesia on your plate!
Ingredients
- 4 Mahi-Mahi fillets
- 2 tablespoons fresh ginger, chopped
- 1 tablespoon garlic, minced
- 2 tablespoons olive oil
- 1/4 cup soy sauce
- 1/2 cup red wine
- 2 tablespoon fresh squeezed lime juice
- 1/2 teaspoon red pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon coarse ground black pepper
Instructions
Combine all ingredients in large bowl. Mix well. Add fish, cover and refrigerate for 3 hours.
Heat grill to medium. Cook fillets about 2 minutes on the first side, then turn and cook another 2-3 minutes, depending on thickness.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/11/09/ginger-grilled-mahi-mahi-recipe/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Categories: Fresh Fish Recipes Tags: fresh fish, Ginger, Grilled, mahi, mahi-mahi
Cajun Redfish Recipe – Sauted Redfish with Shrimp
Spicy Sauted Redfish with Shrimp in lots of Butter ... you won't be disappointed with this recipe from the Gulf coast of Louisiana.
Ingredients
- 1 cup Shrimp Stock
- 1 cup White Wine
- 1/2 cup Worcestershire Sauce
- 1 tbl. Fresh Thyme Leaves
- 1 tbl. Chopped Shallots
- 2 Bay Leaves
- 2 tsp. Creole Seasoning
- 2 Lemons, sliced
- 1/4 cup Heavy Cream
- 1 lb. Butter, cubed
- 2 tsp. Black Pepper, cracked
- Salt to taste
- Seasoned Flour
- 8 oz. Fillet of Redfish
- 3 Jumbo Shrimp, peeled with tail on
Instructions
Bring all ingredients except butter and cream to a boil in saucepan. Reduce by 3/4 and add heavy cream and reduce by 1/2. Slowly stir in cold cubes of butter over low heat, stirring constantly. Dredge fillet of redfish in seasoned flour and sauté for 3 minutes on each side. Remove redfish and sauté shrimp.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/11/08/cajun-redfish-recipe-sauted-redfish-with-shrimp/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Categories: Fresh Fish Recipes, Recipes, Redfish, Shrimp Recipes Tags: cajun, fresh fish, redfish, Sauted, Shrimp
Spicy Tuna Steaks
Fresh tuna is always better than frozen. Tuna season runs from late spring until early fall. Target those months and your chances of getting fresh tuna are better. Ask your fish market about where they get theirs, and if they are frozen or fresh. Avoid any tuna with dark brown areas.
Ingredients
- 1/4 cup vegetable oil
- 4 cloves garlic, crushed and minced
- 2 tablespoons soy sauce
- 1/4 teaspoon dry mustard
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 2 pounds tuna steaks
- 1 lemon, cut in wedges
Instructions
In a jar or bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper. Shake or whisk to blend well. Rinse tuna steaks under cold running water and pat dry. Place the tuna in a shallow bowl; cover with marinade, cover the bowl, and refrigerate for 1 hour.
Cook the tuna steaks on a lightly oiled broiler pan under a preheated broiler for about 4 to 5 minutes on each side, or until tuna is opaque. Serve with lemon wedges.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/11/06/spicy-tuna-steaks-recipe/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Categories: Fresh Fish Recipes, Tuna Tags: fresh fish, Spicy, tuna, Tuna Steaks
