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February 20, 2009
ITALIAN MARINATED GROUPER
January 27, 2009
Fresh From Port A Spicy Baked Flounder
One of the more unique things to do in Port A is to go watch the large ships coming through the port suck the water from the shores (near Charlie's Pasture near the ferry landing). Flounder heaven if you can run out fast enough to pick those yummy flat fish from the shore before the water comes back. If you do get a Flounder here's a spicy recipe to go with your fresh fish.
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January 26, 2009
Seared Tuna with Lavender-Pepper Crust Recipe
Lavendar is more than just a beautiful fragrance. It is also a spice. Originally from France, lavendar is now also being commercially grown in central Texas.
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January 24, 2009
Redfish in Foil Recipe
Cooking fresh fish on the grill can be difficult. Fish tends to stick to the grill, which makes turning it a problem. An easy solution is to put your fish in aluminum foil before putting it on the grill. You can add seasonings in the foil which will cook into the fish. Cooking in foil adds an extra minute or two to cooking time, depending on the temperature of your grill.
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January 23, 2009
Mahi-Mahi with Corn & Tomatillo Salsa
Mahi-Mahi is low in saturated fat and is a good source of vitamin B12, phosphorus, and potassium and a very good source of protein, niacin, vitamin B6, and selenium. Between 66 million and 88 million pounds of mahimahi are delivered to the global market each year.
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Baja Fish Tacos with Chipotle Cream Sauce Recipe
Take a stroll down ol' Mexico way with this south of the border treat. Red Snapper is used in the recipe, but you can substitute your own favorite fish. Mahi-Mahi is also great in these tasty tacos. Up the amount of chile powder for more heat, or even better, add some fresh jalapeno, serrano or (for those with no fear) habanero peppers!
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Spicy Tuna Steaks Recipe
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.
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July 02, 2008
Roasted Snapper
Quick and easy red snapper recipe. Great for a workday evening when you don't have a lot of time to prepare or clean up. Works well with Mahi-Mahi, too!
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June 05, 2008
Red Snapper Vera Cruz Recipe
This recipe is a variation on the traditional Veracruz sauce. Veracruz is a Mexican state on the southern shores of the Gulf of Mexico. It has mountains in the west and beautiful beaches, and seafood, on its eastern border. Spice up your evening with this easy to prepare dish.
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May 31, 2008
Pan-Seared Tuna with Lime Pepper Crust Recipe
The zesty tang of lime and the warm bite of pepper combine to spark up this tuna recipe. This is especially useful if, like me, you often have trouble finding the highest grade of tuna. The powerful flavors in this recipe allow you to get away with less than sushi grade tuna. Have fun!
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May 27, 2008
Broiled Tuna with Lemon Caper Sauce Recipe
Capers come from a Mediterranean bush called the Caper, which has white flowers. Capers are the buds taken from the Caper bush. The caper buds are then pickeled to become the capers we use in our cooking. Capers are sorted by size, with the smallest being the best. These smallest capers are referred to as non-pareil.
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May 24, 2008
Planked Salmon Recipe
Grilling with Cedar Planks from Tim Aupperle, Whole Foods Market West Coast Culinary Expert. Cedar-planked salmon began in northwest Native American culture, the fish roasting slowly, downwind of the fire, for wonderful flavor and delicate texture. Here is Tim’s modern take:
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May 22, 2008
Mahi with Rum Recipe
Don’t put just any rum in this dish. Be creative. There are many different kinds of rum, and each can add a slightly different flavor. Dark rums have more flavor. Try Appleton from Jamaica, Casique from Venezuela, Pussers from Tortola in the British Virgin Islands, and Myers from Jamaica. And never forget this advice from the legendary Cajun Justin Wilson, “If you wouldn’t drink it, don’t put it in your food!”
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May 20, 2008
Redfish Parmesan Recipe
Parmigiano-Reggiano is a hard, granular cheese, named after the Italian areas that produce it: Parma, Reggio Emilia, Modena, Bologna, Emilia-Romagna, and Mantova. Better known in English as Parmesan, a name which actually refers to any cheeses imitating real Parmesan, those in the know are aware that only cheeses that originate in the above mentioned areas of Italy are true Parmesan, much as only wine that originates in the Champagne region of France can really be called Champagne. Produced in wheel size blocks, the cheese is softer in the middle than near its edge. The harder edge produces the dry, grated cheese which Americans are most familiar.
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May 10, 2008
Wasabi Tuna Recipe
Tuna comes in several varieties. Bluefin is the Cadillac of tuna, being the largest and tastiest. Unfortunately, most is sold to Japan at high prices. Bluefin has dark red fresh. Yellowfin, also called Ahi, is the most commonly available tuna in the U.S., and while not as tasty as Bluefin, is still extremely well flavored, with light pink flesh. Skipjack is also known as bonito and aku, and is usually canned. Albacore is also usually canned, and has the lightest colored flesh of the tunas.
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May 09, 2008
Ginger Grilled Mahi-Mahi Recipe
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!
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May 07, 2008
Mahi-Mahi Italiano
Mediterranean style fish is an easy, healthy dinner choice. Try growing your own basil and fennel for that garden fresh taste!
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May 06, 2008
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.
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Baked Redfish with Lemon Butter Sauce
With the 2008 Oh Boy! Oberto Redfish Cup coming up, it's time to brush up on our redfish recipes. To find the Redfish Cup event nearest you, try http://www.redfishcup.com/.
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May 02, 2008
Pineapple Salsa Mahi Recipe
Pineapples cannot be picked until they are ripe on the plant, because their starch does not convert to sugar once picked. Thus, you want a pineapple free of green, with strong color and slightly soft to the touch. The enzyme in pineapple is terrific at tenderizing meats, so use it as a marinade, but don't leave it on meat for more than 10 minutes before serving or it will turn it mushy.
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April 29, 2008
Creole Pan Fried Red Fish Recipe in honor of Freddy & the Fishsticks in New Orleans Margaritaville May 1, 2008
French Quarter Street Party! In honor of Freddy & the Fishsticks playing at their New Orleans Margaritaville block party (French Market side of building Thursday, May 1, 2008 from 7-10:30 p.m.) we decided to do a creole pan fried redfish recipe for today. The concert benefits NOAAHH. If you happen to be in New Orleans on May 1, 2008 - don't miss it.
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April 27, 2008
Grilled Mahi Mahi with Garlic Sauce Recipe
Fish is healthy. Garlic is healthy. Combine the two and you've got one healthy meal. Growing your own garlic is easy, too, and requires little space, so anyone can do it. Give it a try...you'll love the freshness!
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April 26, 2008
Old Bay® Seasoning Grilled Tuna Steaks Recipe - Fresh Tuna Steaks
How to purchase and cook the best fresh tuna steaks. Buy the steak the day you intend to cook it. Choose the steak with pink and firm flesh. Avoid any fresh fish with a strong fishy smell. Do not over cook - the steak should be seared outside and the inside should be raw.
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April 23, 2008
Whole Red Snapper Recipe
The red snapper, Lutjanus campechanus, is a reef fish that can be found within the Gulf of Mexico. The red snapper inhabits waters from 30 to 200 ft, to 300 ft or more on occasion. They stay relatively close to the bottom, and inhabit rocky bottom, ledges, ridges, and artificial reefs, including offshore oil rigs and shipwrecks. Also called Huachinango or Pargo.
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April 18, 2008
Pecan Crusted Mahi-Mahi Recipe
Mahi-Mahi, also known as Dolphin fish or Dorado, is found in tropical and sub-tropical water around the world. Related to the Pompano, Mahi-Mahi is a Hawaiian term meaning "strong-strong". They grow to between 15 and 28 pounds and are very popular for anglers and restaurant diners. Its meat is very chicken like in texture, with little "fishy" smell or taste.
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April 17, 2008
Seafood and Rice Stew Recipe
Flounder, shrimp and oysters make this fun, easy dish extremely tasty. I like to spice this up with some fresh serrano peppers.
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April 15, 2008
Grilled Stuffed Redfish Recipe
This is a lightly spicy, fun way to freshen up Redfish. Cooking time will vary due to temperature of grill - fish is ready when flaky.
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April 12, 2008
Fried Flounder Recipe
Choosing fresh flounder. There are certain common check ups to ensure the quality of a fish. There should not be any offensive odor from the fish. For instance a fresh Flounder Fillet should have no smell at all. On the other hand a fresh Whole Red Snapper will smell like the ocean and a White fish will smell like cucumber. If there is an unusual odor from the fish, it is quite old and should not be bought.
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April 10, 2008
Baked Redfish Recipe
The Red Drum, also known as the Redfish , has a reddish overall coloration and one or more dark spots at the base of the tail. It feeds at the bottom on crustaceans, mollusks and small fish, especially mullet. The usual adult weight is under 40 pounds but can reach into the 90 pound range.
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April 09, 2008
Mahi Mahi Caribbean Style Recipe
A 4 -ounce portion of mahi-mahi yields approximately 100 calories, 18.5 g protein, 1 g total fat, 15 mg calcium, 1.3 g iron, 143 mg phosphorus, 416 mg potassium, 88 mg sodium, and 180 IU vitamin A. As with any fish, when purchasing, it should have an agreeable fresh odor. Any strong ammonia-like odor is caused by bacteria on the fish and should be avoided. Look for firm fillets, with red bloodlines. Meat should be pink to light beige. The darker the meat, the stronger the taste.
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April 03, 2008
Spicy Fish Sauce Recipe
Works for grouper, wahoo, swordfish, tuna or shark steaks.
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Grilled Lemon Garlic Salmon or Tuna Steaks
Grilled Salmon or Tuna Steaks Recipe - To sear tuna you should cook at a very high heat for just a short time. The edges of the steak will be seared while the middle remains red and rare. The secret to searing is to check often by looking between the flakes of the tuna to see how deep the tuna steak has cooked. When it has cooked about ¼ of an inch deep, remove from grill.
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Fresh Fish Recipes - Fish Tacos
Fish Tacos with Spicy Tomato Salsa: Ensenada, Mexico claims to be the birth place of the fish taco - simply small pieces of batter-coated, fried fish in a hot corn or wheat tortilla. Some of the best fish tacos can be found at the small food stands around the Mercado Negro, Ensenada’s fish market.
The people of Ensenada say their port town is the fish taco's true home, dating at least from the opening of the Ensenada mercado, in 1958. Folks along the coastal regions of Mexico have been eating fish tacos for thousands of years begining with the ndigenous North American peoples first wrapping their fresh offshore catch into stone-ground-corn tortillas.
Fish tacos were popularized in the United States by Ralph Rubio, who first tasted them while on spring break in Baja, Mexico. According to Rubio, there was one Baja vendor named Carlos, who ran a hole-in-the-wall taco stand with a 10-foot counter and a few stools. Carlos fried fish to order and put it on a warm tortilla. Customers added their own condiments. Rubio tried to persuade Carlos to move to San Diego, but Carlos was happy where he was and would not budge. He did share his recipe. Soon Rubio opened his own restuarnat in San Diego, called Rubio's - Home of the Fish Taco.
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March 29, 2008
Redfish Recipe
Blackened Redfish & BBQ Oysters
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March 27, 2008
Bacon Wrapped Grilled Wahoo
Bacon Wrapped Grilled Wahoo - great seafood recipe
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Almond Crusted Fish Recipe
Fresh Fish Recipe
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Quick and Easy Fish Fillets
Baked Fish - Any Type of fillets work for this fish recipe.
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March 25, 2008
Fresh Sole Recipe with Bananas
Banana Sole Supreme
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Fresh Mahi Mahi Recipe
Mahi Mahi with Dark Rum
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March 24, 2008
Fresh Tuna Steaks Grilled with Spicy Marinade
Tuna Steaks Grilled
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March 21, 2008
Margarita Grouper
March 18, 2008
Blackened Redfish Recipe
Blackened Redfish, Pompano or Tilefish
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March 17, 2008
GRILLED SNAPPER WITH FRESH TOMATOES, GARLIC AND BASIL
GRILLED SNAPPER WITH FRESH TOMATOES, GARLIC AND BASIL
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March 16, 2008
Fried Flounder with Potatoes and Onions
Marinated Fried Flounder w/ Potatoes & Onions
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Whole Stuffed Flounder
Stuffed Flounder Recipe with Shrimp Crab Stuffing
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March 12, 2008
SKIN-ON SEARED BLACK DRUM FILET
SKIN-ON SEARED BLACK DRUM FILET
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GRILLED FISH ORLEANS
GRILLED FISH ORLEANS
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March 06, 2008
FLORIDA POMPANO EN PAPILLOTE
Fish Tacos
Drunken Fish
FISH, SAUSAGE & SHRIMP
Redfish with Crawfish Sauce
Redfish, Crawfish
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