Great Mullet Recipe

Dear Cap. Mel,

My wife Grace & I generally fish for mullet in the Weeki Wachee River side canals. The clear water makes it more of a challenge than fishing in cloudy brackish water. The smoked mullet also taste better coming from that clean water. We mix 2 handfuls of oatmeal, some shredded white sliced bread & enough warm water to make a paste for chum. No need to measure the ingredients. Be sure that the paste is not too thick or it will sink to the bottom as a clump. It should dissolve clouding the water slightly with small pieces of the oatmeal /bread suspended. Use just enough chum to get the mullet's attention. I've also tried chumming by attaching a pop open tube of Bisquick or similar dinner roll dough found in the grocery dairy case to a string so I can remove the can from the bottom when finished. Insert a 1/2 inch hole in one end of the tube & pull out some dough through the hole which will dissolve creating a chum cloud near the bottom.

Using a cane pole with 4 to 6 lb. mono, a very small float & a # 8 or # 10 hook with a small split shot 18" above the hook. Wad up enough of the dinner roll dough (easier to use if left in the air to dry a little) & cover the hook with the "bait". Mullet have keen eyesight so I try to use short shank hooks.

Now comes the hard part......patience. At the slightest movement of the float, gingerly set the hook. We have caught 4 to 6 mullet an hour using this method. I'm sure other fisher persons have used the oatmeal chum method but the dinner roll dough seems to remain on the hook a lot longer & the mullet go for it.

I also have a smoking sauce that I believe rivals the old Mullet Inn. In a saucepan, melt 1/2 stick of margarine, add 2/3 C. sherry wine, 2 T. Worcestershire Sauce, 2T. soy sauce, 1T. garlic powder, 2t. salt, & 3/4 C. water. Bring to a boil & simmer for 30 minutes. Allow to cool before basting mullet or shrimp. Baste the mullet 4 to 5 times during the smoking process. The above recipe will baste 3 to 4 medium mullet. I generally double the recipe.

Tom & Grace Lafferty

Grilled Bluefish

Bluefish Fillets
Stewed tomatos
Italian Dressing
Fresh Basil leaves
Heavy Aluminum Foil

1. Fashion a foil "boat" for each fillet.
2. Put a little dressing in the bottom of each "boat" and place in fillet (skin down if you left the skin on).
3. Put a little dressing on top of each fillet and smother with stewed tomatos.
4. Grill over low hear for about 20 min. with grill closed.
5. Place 4 or 5 Basil leaves on each fillet and continue cooking for another 10 min. or until the fish flakes easily.
6. Lift fish off the foil with a spatula (leaving the skin on the foil) and serve with with the toppings intact.

Try this once and you will be targeting Blues next time out!

GW Basley

Tilapia Recipe

Here is my recipe for Spanish or King.

Take the two to three (depending on size) Fillets and put them in a gallon freezer bag. Then add a ½ Cup of Olive Garden Italian Dressing and ½ Cup of Red Wine Vinegar as a marinade for each bag. Refrigerate for at less two hours. Then mix the following as a dust or rub.

1 Teaspoon Garlic Power

1 Teaspoon Onion Power

1 Teaspoon Oregano

1 Teaspoon Paprika (for Blacken look)

1 Teaspoon Rosemary

1 Teaspoon Tarragon

1 Teaspoon Sea Salt

1 Teaspoon Black Pepper*

* - You can substitute Cyanine Pepper for a little more spiciness.

Take sheets of Aluminum Foil, large enough form a Tent around each fillet.

Place each fillet from the bag and place on each sheet of foil.

Dust or Rug the above mixture on each fillet. Then fold the foil up and seal around each fillet, without touching the top of the fillet.

Take a fork and poke holes in the middle of the tent, this is to let some of the steam/heat out slowly.

Cook for about ½ Hour to 1 Hour on Medium Heat, depending on your heat/coals.

Remove from Grill and open each tent carefully (due to steam/heat escaping) and enjoy.

Both the left over Dust/Rub and Marinade can be used again, within one month, by storing in the refrigerator.


Thanks for your show, even with me not fishing but very, very infrequency.

David A. Fox
Ocean Optics

 

Quick and Easy, Delicious Fish Recipe From Georgia

I got a great recipe off your website, Larry Csonka Baked Fish, and thought I'd share one back with everyone, whether they've posted or not.

Although I've used tilapia, flounder, and bass for this any white fish will work. This is so quick and easy.

4 fish fillets
1-2 medium onions, diced
1-2 medium tomatoes, diced
1-2 Cups of any shredded cheese
Cajun seasoning

Rinse skinless fillets and pat dry. Sprinkle Cajun seasoning on both sides of fillet. Place in a shallow pan sprayed with cooking spray. Layer, in order, onions, tomatoes, and cheese on top of fillets. Bake at 350° for about 20-25 minutes - or until done and cheese is melted.

Thanks for your site!
 

Mary in Georgia

Oh my... I highly recommend the following recipe posted by Rich.

I made this years ago and forgot the recipe. Thanks Rich!  

(Good on fish but) Awesome for Grilled Shrimp:

Peeled Shrimp (I like tiger)
1 cup Mayonnaise
1 cup yellow mustard
1 tbsp Worcestershire
1 small finely minced onion
2 cloves finely minced garlic
1 tsp hot sauce
1/2 tsp lime or lemon juice
1/4 cup beer (or a much as possible while still retaining sauce
thickness)
kosher sea salt
white pepper

Mix the sauce and brush on to shrimp liberally, making sure that the shrimp have a good coating.  Grill until coating just starts to brown (about 2 minutes).  The coating will keep the shrimp very most so that
they burst in your mouth...Very Tasty.

Rich

Kahuna’s Grilled Blackened Grouper - From Michael Denehy

Ingredients;

Olive oil
Your favorite blacken seasoning
Dry minced garlic ( McCormick )
3.5oz of capers
Bean sprouts
Red wine vinegar
Yellow waxed beans
Fresh whole carrots

Utensils;

Thin and wide metal spatula
Misting bottle of water

Preps;

Clean and slice carrots. Mix 50/50 with waxed beans in microwave type bowl and add ¼ cup of water and 1 tbls of butter. Lightly pepper and cover tightly with saran wrap. Microwave til done. Time varies by strength of microwave.

Wash 1-1 ½ cup of bean sprouts.
Strain ½ cup of capers.

Grouper;

Preheat grill to med-hi then reduce to 300.
Hand rub fillets with olive oil generously on both sides.
Apply the blacken seasoning to both sides.

Place each fillet on grill and top with minced garlic, then lightly mist with water.
Allow fillets to firm ( 9-14 minutes pending thickness of the fillet )
Flip fillets with thin metal spatula and reapply minced garlic followed by water mists. Reduce heat to low. Begin capers.

Pour a small amount of olive oil into med sauce pan to stir fry.
Bring temp med to med-hi and add ½ cup of strained capers.
Continuously stir for 1-2 min and add 1-1 ½ cup of bean sprouts and continuously stir 1-2 min. Stir in a splash of red wine vinegar, cover and remove from heat.

Reheat beans and carrots if needed and place on plate.
Place fillet from grill to plate then place 1-2 tablespoons of capers and bean spouts on the center of the fillet. Serve up with a loaded baked potato and a salad and enjoy your catch of the day with your favorite white wine or a lightly bitter beer of your preference.

Lance Boutcher's great recipe for snook sandwiches

I start with a couple of nice size fillets. Salt and pepper fillets and then smear them in French’s yellow mustard. Cover them and place in icebox for a couple of hours.

While fish marinates pour about 2-3 cups corn flakes in large zip lock bag and crush. Pour corn flakes out into a large plate and then gently pat fillets in corn flakes. Heat your favorite fish frying oil to about 350 with just enough to cover fillets.

Cook about 3 minutes on one side then flip over for another 3 min. Careful not to get oil to hot or it will burn the corn flake coating.

Remove from frying pan and season with fresh ground sea salt to taste. This is great on a toasted onion roll with tarter sauce -- or all by itself.

Eileen’s Fruit Salsa for Fish

1/2 ripe papaya, cut into small chunks
1 mango, cut into small chunks
2-3 slices of fresh pineapple, cut into small chunks
1 scallion, cut into small pieces along with green stalks
1 small clove of garlic, minced.
1 fresh jalapeno (cut in half, remove seeds and white veins to remove heat)
Fresh Cilantro to taste
salt to taste
Put all into a bowl and add 1/2-1 Fresh lime or lemon juice squeezed over
all and approx. 1-2 TBL of olive oil..
This is wonderful with fresh fish or chicken.

I normally buy enough mango and pineapple to make a new batch a day or so later so I can use up the papaya.

Enjoy

Sauce for Baked or Grilled Fish - From Mark Feegel, St. Petersburg

Hey Capt. Mel:

I have a recipe that I wanted to share with you and your readers. Actually it is a sauce for any baked or grilled fish such as Mahi, Grouper or Snapper.

After grilling or baking these tasty fish using simple ingredients (I sprinkle garlic salt and pepper then coat them in olive oil) That order is necessary because if you oil them first the seasonings will not penetrate the fillets.

Now for the pre-made sauce...it is simple but really a good one!

Place in a bowl the following:
Clean one mango and dice into 1 inch chunks.
Rinse the mud out of one can of black beans in a colander.
1/2 red bell pepper diced.
Dice 2 cloves of garlic.
Dice 1/2 red onion.
Chop a hand full of cilantro.
A touch of Tabasco.
salt and pepper.
Cover all the above in orange juice.
Mix together and place in the refrigerator for an hour or more.

After cooking the fish sprinkle this sauce on them and enjoy. The sauce is supposed to be a cold sauce and really brings out a different flavor. It is also a pretty sauce as it has contrasting colors of orange, black, green, red, purple and white.

Enjoy!

Mark Feegel
St Petersburg, Fl.

Larry Zonka Baked Fish (Sent in by Bob in Tampa)

Cap. Mel.

Got this from a recent Larry Csonka Show. Tried it and just couldn’t believe how good it was:

Grease bottom of baking dish with butter or olive oil. Cover bottom of dish with thin slices of onion.  You could probably use snook, salmon or other firm fish. Original called for haddock.

Place in fillets and sprinkle on garlic salt and Cajun seasoning sparingly.

Cover fish with more onion slices. Mix half in half of parmesan cheese and mayo and cover fish completely.

Bake at 350  for about 25 minutes -- or until done.

Chef Lynan’s Crab Cakes

This is Chef Lynan Zamba’s most requested dish at Florida Fishing & Hunting Adventures a Orvis Endorsed Fly fishing Lodge.

2 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/4 cup seeded and finely chopped red bell pepper
1/4 cup seeded and finely chopped yellow bell pepper
Salt
Cayenne
1 tablespoon chopped garlic
1 pound lump crabmeat, picked over for shells and cartilage
1/4 cup chopped green onions, green parts only
1/4 cup grated Parmigiano-Reggiano cheese
2 tablespoons finely chopped fresh parsley leaves
1 tablespoon Creole mustard
1/2 cup mayonnaise
1 1/2 cups dried fine bread crumbs
1 cup vegetable oil
1/4 cup bleached all-purpose flour
3 teaspoons Essence, recipe follows
1 large egg
1 tablespoon water
2 large baking potatoes, like russets, peeled and cut into shoestrings
Fresh Horseradish Sauce, recipe follows
Roasted Corn and Tomato Salad, recipe follows

Melt the butter in a small sauté pan over medium heat. Add the onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, green onions, cheese, parsley, mustard, mayonnaise, the cooled vegetables and 3/4 cups of the bread crumbs. Mix well. Divide the mixture into 10 equal portions and form them into 1-inch-thick cakes (patties). In a shallow bowl, combine the flour with 1 teaspoon of the Essence. In another bowl, whisk the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and 1 teaspoon of the Creole seasoning. Heat the remaining 1 cup oil to 360 degrees F in a large saute pan over medium-high heat. Dredge the cakes first in the seasoned flour, tapping off any excess, then in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating them evenly. Gently lay the cakes, 3 to 4 at a time, in the oil and fry until lightly golden, about 4 minutes on each side. Preheat the fryer. Fry the potatoes in batches until golden brown, about 3 to 4 minutes, stirring occasionally for overall browning. Drain the cakes on paper towels. Season the cakes with the remaining teaspoon Creole seasoning. Drain the potatoes on paper towels. Season with salt. Spoon the horseradish sauce in the center of each plate. Lay the crab cakes in the center of the sauce. Spoon the corn and tomato salad over each cake. Pile the potatoes on top of the salad. Garnish with parsley.

Chef Lynan’s Creole Seasoning

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Easy Baked Fish - From Sandi McAdoo

Here is a great way to bake any kind of fish. In an 8X8 square dish that has been sprayed with cooking oil, place your fish. Sprinkle it with paprika and salt and pepper. In a sauce pan make a white sauce with butter, flour and milk and pour over your fish and top it with bread crumbs. Bake at 350 for 25 minutes or until file is flakey. I usually serve this fish with scalloped potatoes and peas. Its really simple.

"Simple, but good -- for all fish" By Eric "Chewie" Choate

Hello Capt. Mel,

Here is a simple recipe I use for ALL my fish, including shark. First, fillet your fish and remove all bones and skin. Wash the fillets the best you can to remove residual blood and scales. Let fillets soak over night in semi-salty water in the fridge (this seems to draw impurities out of the meat). When you're ready to cook, fire up the grill (charcoal or gas, I prefer charcoal). Next while coals are heating up, re-wash and dry the fillets.

Coat one side of the fillet with a very thin layer of butter. Next sprinkle on some Everglades Seasoning, either the "Heat" or original flavor. Being careful not to use too much for there is a lot of salts in this seasoning. Add some lemon pepper or plain black pepper to taste. For an extra spicy version of this, use plain black pepper and some Louisiana Cajun spice made by Badia (found at Kash-n-Karry stores). Do the same to both sides.

Then place fillets on a piece of alum. foil and make a packet out of it to seal in all spices, add a pat of butter then close it all up (best to do fillets separately in each packet). Finally, place packet(s) on grill... depending on how thick the fillets are, cooking time is between 8-12 min. no flipping required.

Additional info: I have found that soaking your fillets in the fridge tends to make the meat taste so much better, also I have heard soaking in buttermilk works well also.

Tight lines and happy cooking! Eric "Chewie" Choate

Masterpiece fillets from Barb Graham

I work on a fishing boat. Chief cook and bottle washer. We often flip a few fillets on the grill for lunch, and here's one of my favorite ways to prepare them.

White meat fillets (bass, rockfish, grouper)

Egg

Bag of Lay's Masterpiece BBQ potato chips

Tablespoon of butter

Pat fillets dry with a paper towel

Beat the egg

Mash the chips fine

Dip the fillets in the egg, then shake them up in a bag with the crushed chips until coated

Heat a frying pan, toss in the butter, add fillets.  Be careful not to overcook, or the coating will turn black! For some reason, those Masterpiece BBQ chips just go perfect with fish!

Barb 'Long John Silver was the ship's cook' Graham

From Matt Simanteris - Sweetsmoked Spanish Mackerel

Hey Mel, My friend Rob gave me this :

Sweetsmoked Spanish Mackerel 4 fillets skinside down on a greased piece of foil. Pour honey (cheap is fine, I like the bear) over the flesh (usually I will start on the lateral line and it will drip to the sides.) liberally and then shake garlic salt over fillets. Add a bit of ground pepper and smoke 2-3 hours depending on the heat of your smoke.

We like this recipe on spring rolls.

 

Ed Gonsorek A.K.A. "Fishspread Ed" - Fish Sauce Recipe


Here's a sauce recipe that is outstanding poured on just about everything, including fish.

My favorite is any fish fillets baked with the sauce in a shallow pan.

Sweet Jalapeno Sauce

1-24 oz bottle of catsup
2 - cups sugar (I use one white and one brown)
2 - cups white vinegar
¾ - cup oil (I use olive)

Ground oregano and powdered garlic to taste (10-15 large) Jalapeno peppers diced small (don't touch your eyes!) Remove seeds for MILD (slice pepper in half and scrape them out) Leave seeds in sauce for HOT

Bring all contents to boil and boil for 5 minutes Let cool then dispense back into catsup bottles or containers.

Can be frozen and thawed for use later.

The flavor is incredible.

Hope your enjoy it!

Ed Gonsorek
A.K.A. Fishspread Ed  

A couple of unique recipes from Bill in Georgia
 

Very Clean Fish 

Yes! You can use your dishwasher to poach fish.  

  One Whole Dishwasher. (any brand)

  1 Large roasting cooking bag. (plastic)

  Washed Fish. (not in the dishwasher)

  1 or two cups dry white wine.     

1. Put washed fish into a large roasting cooking bag. (O'Neill suggests multiple folds of foil, this works better)
2. Add one to two cups dry white wine.
3. Salt and pepper to taste.
4. Tie the open end of the bag securely.
5. Put the fish (in the bag) on the top rack of the  dishwasher. 

DON'T  add soap. Very Important

Close the door and start the wash cycle.

• For a 1 to 3 lb. Fish, one wash, rinse, and dry cycle is enough.
   
• For 3 to 8 lb. Fish use 2 wash, rinse and dry cycles.

=======================================================

Simply Wonderful Salmon: 

• Salmon Steaks
• bread crumbs
• olive oil
• Dry Italian Dressing Seasoning

Coat salmon with oil.

Combine bread crumbs with a packet or two of seasoning (depending of number of fillets)

Drag coated salmon through bread crumb/dressing mix

Grill until done! 

Coubion Redfish From "Packrat" of our Paddle Fishing Forum
 

This is my wife's and my favorite Mel, got this from the cook when I took my son to the Chandeleur Island Fishing Lodge last summer. It's a bit spicy. You will need a Charcoal grill with a lid. 

2 Redfish Filets (skin on) 

liberally season with Tony Chacher's Creole Seasoning (Publix has it) 

Sauce 

1 stick of butter

2 Tblsp of White Wine Worcestershire (the one they sell for chicken)

1 capfull of liquid crab boil

Fresh pressed garlic (3-4 cloves)

1 Bunch of parsley (finely chopped) 

put ingredients in a small sauce pan and bring to a slow boil for about 15 min.  

Place seasoned Redfish on hot grill and cover with lid for 5 min, remove lid and brush on sauce (liberally) over the meat, cover and cook for 4 min, brush sauce on again 4 min later, then one more time 4 min later. 3 times total. When meat starts to separate, fish is done, do not overcook. If you do not want all the ingredients listed above, just use the Tony Chacher's Creole Seasoning and use just garlic and butter as the sauce, brush liberally  

Hope this helps, it is awesome, serve with yellow or brown wild rice and a salad. Do not serve it to company, they will never go home. Enjoy


'Nawlins Redfish with Mango Remoulade from

Chef Sean Goddard Executive Chef Sodexho Corporate Services

Dear Capt Mel, 

This is a variation of a tried and true cajun classic Blackened redfish and Remoulade Sauce, this is the only way I eat the redfish I catch and it really is a great way to enjoy such a great tasting fish.  Although it is not for the faint hearted because it is hotter than hades, most that I have prepared it for rant and rave about it.  For those that prefer a little less spicyness all that has to be done is elimnate the tobasco from the ingredients and cut the amount of cayenne in half.  the recipe feeds 4.   I have provided the pictures of how to cut a mango in case they don't show in the email.  Here's an idea to roll around since I love your site I would love to do a cooking article with recipes for your page if you would like.  Anyway on to the recipe: 

Mango Remoulade

prepare the day before serving

1 ripe fresh mango (to test for ripeness-they should be a reddish color smell flowery at the stem and give slightly when squeezed)
1/2 cup of quality mayo
2 tablespoons of ketchup
2 tablespoons of capers
1 teaspoon of pickle relish
1/2 teasoon of cayenne
1/2 Teaspoon of worcestier sauce (hope I spelled it right)
1 tablespoon of fresh lemon juice
1 tablspoon of sugar
dash of tobasco
salt and pepper to taste 

Cube Mango and combine all ingredients and allow to sit overnite 

Marinate 

marinate the morning before serving 

2 legal sized redfish fillets, cut fillets in half to make 4 servings
1 teaspoon of fresh thyme leaves
1 teaspoon of fresh chopped rosemary leaves
2 tablspoon of chopped garlic
1 cups of melted butter that has been clarified (to clarify melt over low heat until butter seperates...skim clear yellow oil away from white solids and you have clarified butter.  To yield 1 cup you will need a pound of butter.)
1 teaspoon of cayenne pepper
1 Tablespoon of Paprika
1 teaspoon of tobasco sauce
1 Tablespooon of white wine
1 Tablespooon of fresh lemon juice
salt & pepper to taste

Mix all ingredients together and marinate fish for 8 hours in refrigerator.

Nawlins Seasoning

1 tablesppon of Paprika
1 teaspoon of cayenne
1 teaspoon of dry tarragon
1 teaspoon of celery seed
1 teaspoon of granulated garlic
1 teaspoon of dry thyme

3 Tablespoons of Flour
salt and pepper to taste

remove fillets from marinate and dry.  Mix all dry ingredients together.  dredge fillets in dry mixture coating thoroughly and evenly shake off excess dry mix and let sit while cast iron skillet gets WHITE hot.  When skillet is hot add 3 tablespoons of butter and melt cook butter until brown pour of excess and add fillets cook until reddish black on each side(roughly 5 minutes per side). 

Serve with Zaterrans red beans and rice and Ice cold beer. 

To present the plate put a rounded pile of rice and beans in the center of a white plate, put the redfish fillet atop the pile of rice and beans and drizzle the sauce around the plate.  Garnish with chopped parsley on the rim of the plate. 

"Live, Love & Fish Like you Mean It"  

Chef Sean Goddard

Executive Chef Sodexho Corporate Services


"Savannah Fried Fish" -- From Steve Hendricks

Capt. Mel,  

Here is a recipe for fried trout that can work with any fish, I like to use it for redfish, grouper and snapper filets too. We have used this recipe for many years, we usually serve it with hush puppies, cheese grits with tomato gravy, coleslaw and cold brews.  

In a large mixing bowl, mix ratio of sour cream and yellow mustard 1 to 1. I usually use a pint of sour cream and 16 oz. of yellow mustard. This will work nice for 8 fish filets. Dip and coat the fish filets in the mixture. Roll and coat the fish filets with your favorite fish fry coating, I like cracker meal. Heat peanut or vegetable oil in a large fry pan of electric fryer until the oil is ready. I usually drop a bead or two of the mix in the oil to see if it bubbles. Fry the fish until golden brown, drain on paper towels and serve.  

Some of the best eating is the cracklings that come off the fish. Give it a try.

 Steve Hendricks

Authentic Blackened Red Fish - From Greg Hutchins

In Louisiana men do not cook, it is an Art Form called burning. So with this recipe if anyone were to ask, "What are you cooking", you would say, "I am burning some Blackened Red Fish".

Notice the key word in the title "AUTHENTIC". This recipe is coming out of my Cajun database or in laymen terms my head. So with this in mind remember that you can change some of the seasonings to suit your particular taste. Most people and exclusive restaurants normally just add a blackening seasoning to the fish and sear it on both sides. WRONG!!!

This is the "AUTHENTIC" recipe.

Depending on how much fish you are looking at cooking melt enough butter to cover all of your fish if it were in a Tupperware bowl. Add Italian dressing salt and pepper to taste, lemon pepper seasoning goes well with this, Lea and Perrins Poultry sauce to suit taste, red pepper to taste, and if you really like it hot use a little Tabasco Sauce. Mix all these ingredients in with your melted butter. Remove your mix from the heat for approximately 10 to 15 minutes. Then pour over your fish in Tupperware bowl, make sure the fish is covered with this Butter Seasoning mix.

Put in refrigerator for approximately 12 hours, this gives the butter a chance to harden again. Break out your butane bottle, burner, and black iron skillet. Turn up the heat to high until you get your iron skillet White Hot. In other words get the skillet hot enough to where the black inside the skillet starts to change to a lighter color normally white.

The purpose of getting it this hot is to prevent sticking. Depending on the thickness of the fish it should only take from 1 to at max 3 minutes on each side. After each batch remove the burnt butter so it doesn't accumulate in your skillet. There is a fine line between blackening and burning this recipe, you really need to be on your toes and fully functional, Not buzzing on alcohol:

 Be sure to do this outside, it will smoke.

If someone asks you for this recipe and they do not have Security Clearance, tell them "if I give you this recipe, I will have to kill you".

Good luck.

A great fish recipe from Tim Williams

This recipe works well with any favorite fish:

Cut filets in small pieces 2" long etc. Season with favorite spices, garlic powder, etc.

Separate several eggs putting the whites in a dish that will accommodate the dipping of fillets.

In a separate dish pour in  some Hungry Jack instant potato flakes (found at
local grocery). Dip seasoned fillets into the egg whites and then coat the fillets with the potato flakes. Fry in peanut oil in a skillet until light brown. Don't over cook!

Enjoy

Tim Williams

A smoked kingfish recipe from Roland Arellano

Capt Mel, enjoy your web site and thought I'd share the following simple recipe.

I caught a nice 24 pound King Mackerel several weeks ago trolling near the Rube Allen.  I filleted the fish and marinated it approximately 4 hours in pure Soy Sauce with a little black pepper and garlic powder.  I used mesquite wood soaked in water for about 4 hours to smoke the fish.  I didn't have a fancy smoker, but used by tried and tested old fashioned Weber.  I used regular charcoal and added soaked mesquite chips (purchased at Home Depot) and closed vents on the Weber almost completely shut.  The fish smoked for about 3 hours and WOW, it sure was delicious.  I am planning to do the same with any fish I catch.  I hope your readers enjoy this simple but delicious recipe.  Adios.  3/4 Time

Capt. Dave Markett's Redfish recipe

Hi Capt. Mel,

This recipe makes my mouth water just writing it down. I wish I could take the credit for it, but I have to give that to Capt. Dave Markett. We had caught reds and I was looking for a good recipe.  This one is easy and "super".

Scale the red fish, and then filet them leaving the skin on. Take equal parts of brown sugar and butter and melt it in a sauce pan. Fire up the grill, place the fish skin side to the fire, baste with the butter/brown sugar mix, close the lid of the grill and cook for about 7 minutes. Baste again and continue to cook another 7 minutes. Place on a dish and enjoy.

Vin Filosi

Palmetto, FL

Home made tarter sauce beats the bottle!

From Carol I. Meeds

3 Kosher Vlasic Dill Pickle spears - cut into tiny little cubes by hand. (1/8 - 1/4 inch) Do not chop in food processor!
1/2 a small onion cut fine
1 cup Hellmann's mayonnaise
juice from 1/2 lemon, pinch of salt 
large handful of chopped fresh dill weed
sprinkle of capers (optional)

Captain Woody’s Redfish Recipe

Start with two clean Redfish fillets and remove the rib bones.

In an oven safe skillet ( I use cast iron ) melt one stick of butter and about three tablespoons of crushed garlic.

Set the burner to low medium

Wash and dry the fillets then dredge them in flour.

Next dip the fillets in an egg wash and then in toasted breadcrumbs.

Place the fish in the skillet and cook slowly, approximately 15 to 20 minutes, taking care not to burn the underside of the fillets.

Remove the skillet and spoon the remainder of the butter and garlic onto the fillets.

In a separate saucepan melt ½ stick of butter, ½ teaspoon of sugar, ¾ cup of white raisins and your choice of chopped nuts, (almonds, pecans, pine etc.) and cook till just warm.

Next spoon this mixture over the fillets and place in the oven, on broil, taking care not to burn the tops, approximately 12 minutes.

Remove from the oven and skillet and serve immediately with lemon wedges, yellow rice, green peas or black beans, toasted Cuban bread & butter and iced tea.

This will make you want to cook other fish using the same recipe.

Bon Appetite

Capt. Woody Gore

Ginny Berman's Salmon recipe

Bake salmon fillet at 350^o in baking dish with minced onion and butter for 20 minutes.

While fillet is baking, mix a cup (or more) of sour cream with dill flakes, raw egg, white pepper.

After baking the fillet for 20 minutes, put sour cream mixture on top, scrape lemon skin (lemon zest) on top, then bake for an additional 5-minutes

Spanish Mackerel Recipes

Dear Capt. Mel ,

Today I caught my first Spanish Mackerel . I confess I did have to use my new book to identify what it was and after referring to the fish and game guide I was happy to find It was of legal size. After getting home and cleaning my fish I went to your web site and looked through all the recipes and was disappointed not to find anything for my catch of the day. I am looking or listing for you or one of your listeners to help me out.

With All Respect, Thanks,

Joel Joffrion
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Dear Capt. Mel ,

Today I caught my first Spanish Mackerel . I confess I did have to use my new book to identify what it was and after referring to the fish and game guide I was happy to find It was of legal size. After getting home and cleaning my fish I went to your web site and looked through all the recipes and was disappointed not to find anything for my catch of the day. I am looking or listing for you or one of your listeners to help me out.

With All Respect, Thanks,

Joel Joffrion
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Dear Joe:

Well Joe, we are including some Spanish mackerel recipes for you to try.

First, let me say that mackerel is delicious if prepared properly and especially good if served on the day you catch it.

You need to cut the skin and red bloodlines off the filets. Then wash thoroughly.

As for how to prepare them, here are a couple of good recipes from the Rube Allen book "Cook your catch" (Great Outdoors Publishing Company.) They are really very tasty:

MACKEREL HI-HAT

6 small mackerel (about 2-lbs). 1/2 teaspoon pepper

3 tablespoons butter 3 tablespoons water

I small onion, minced 1/4 cup chopped sweet pickles

2 cups bread crumbs 1/2cup sour cream

I teaspoon salt 1/2 cup milk

Melt butter in large skillet and cook onion until soft. Toss with breadcrumbs, salt, pepper and water. Add pickles. Roll fillets loosely and fasten with toothpicks. Place in buttered baking pan. Fill centers with stuffing. Mix sour cream and milk and pour around fillets. Bake at 350' F. for 25 minutes. Serves 6.

SAUCY BROILED MACKEREL

6 small mackerel fillets Dash of salt, pepper, lime juice

1/4 cup French dressing Sprinkle of paprika

Place fillets in glass baking dish and pour over the French dressing, lime juice and seasoning. Let them marinate for several hours before cooking. Drain and sprinkle with paprika. Place about 3 inches from heat in broiler until nicely browned, but not dry.

OLIVE STUFFED MACKEREL

2 Mackerel, about 1 pound size 1/2cup pitted ripe olive

1 dozen pitted green olives Salt and pepper

¼ tbs olive oil

Wash and dry the Mackerel fillets and lay them skin side down in a baking dish, preferably earthenware. The earthenware dish should be covered with olive oil on the bottom before the fish is put in. Stuff each fish with green olives. The ripe olives are placed in the pan surrounding the fish. Bake for about 30 minutes at 375^o F., or until the fish flakes easily. Baste often with juices in earthenware pot. Serve in dish the fish was baked in.

Mel

Easy fry fillets - from Paul Matheson

fresh fillets, patted dry with paper towel
salt and pepper to taste
butter (not margarine)

Simply salt and pepper the fillets and throw 'em in the frying pan.
The pan should be as hot as you can get it without burning the butter (medium high?).
The whole trick here is to not overcook. The window of opportunity for removing the fish is very small. You're much better off undercooking than overcooking. I like to plate the fillets just before thay're actually cooked and let residual heat finish them.

Bon appetit.

Mc heap's bronzed fish

As simple and as spicy as you care to make it.

Mandatory ingredients:

Season the fillets on both sides with the salt, pepper, oregano and the cayenne and paprika as you may wish the cayenne will heat up the dish and the paprika will add flavor and help the fish to brown - my preference is reasonably light on both counts.

Heat the butter in the skillet until hot. Lay in the fillets and brown (bronze) 5 to 10 minutes per side depending on thickness.

You want them done and bronzed but not over-cooked (flake test them with a fork if you must). If they are thick fillets, you may want to lower the heat after you turn and bronze the second side, cover and cook through.

When done squeeze fresh lemon juice over fish and remove fillets to warm plate and either pour the pan juices over the fish and serve or:

Deglaze the pan with white wine, boil off the alcohol, adjust seasoning and pour it over the fish and serve or…

Take the skillet off the heat and mix the flour slurry into the wine and juice mixture, return to heat and cook, stirring one minute after bubbles appear. This one i like to puddle on the individual plate and serve the fish on top of it.

Delicious fish recipe from Dave Wilk

Dear Captain Mel and Friends:

This is so simple that I hesitate to even send it to all of you, but wait until you taste this.

We have used this for grouper, trout, whiting, redfish, and flounder.

Ingredients:

The fish of your choice, filleted

McCormicks GoldenDipt Cajun style Marinade

Regular flour

Vegetable oil or peanut oil - maybe two inches deep if you use a stir fry pan like I do.

Salt and pepper to taste ( just a little until you do it the first time so that you don't over do it)

Simply put the filets into a sealable, locking bag with the Cajun marinade.
Shake well until all of the filets are well coated.
Rest for 30 minutes (while you are making the cheese grits (do I have a recipe for grits - wow) and cole slaw and heating the oil to 350-375 degrees)

Then dredge in the flour.

Carefully add the fish to the oil in a single layer (this means that if you eat fish like my family does i.e.: till paralysis sets in, you will have to fry in several batches).

Two final thoughts for y'all:

One is to watch that you don't over cook the fish because the coating can turn dark.

Two is that this is not a "hot dish spice wise". It is a flavorful dish that gives a hint of the Cajun flavor and no indigestion except from overeating.

Dave Wilk

pogo.furball@gateway.net

Marie Halback's Smoked Fish Spread

Here is a favorite recipe of mine from Marie Halback's great book of seafood recipes (available at Rodbenders in Tampa:)

1 ½ lbs. Smoked mullet

2 tsp. Minced onion

2 tsp. Chopped celery

1 clove garlic minced

2 Table. Finely chopped sweet pickles

1 ½ cup mayonnaise

1 Table. Mustard

1/8 tsp. Worcestershire sauce

2 Table. Chopped parsley

Remove skin, bone fish, flake well. In a bowl, mix all ingredients. Chill at least one hour before serving. Makes 3 ½ cups.

As they used to say - "Try it - you'll like it!"

"NACHO DORITO DORADO" from " jbb3@gateway.net"

A quick fix if it's too cold to go outside and grill! Take a fillet of the elusive Dorado about 1/2 to 3/4 inch thick; a cookie pan; egg; real butter and your stove.

Butter both side of the fillet - very well - no missed spots (fillet should be dried between layers of paper towel for moisture causes hot spots). place the buttered slap on the cookie sheet to make a "footprint" then lift it back off.

Pour crushed Doritos on the footprint - let them stick to the butter mark.

Run the buttered fish through a well whipped egg and put it back on the footprint / crumbs and pour on the rest of the Doritos.

Place on the top rack of the oven and broil for about 8 minutes

Some time try a small amount of grated cheese on the top as you remove from the oven or try the new high spice Nacho Doritos.

Stingray Quiche

In my old "Capt. Mel's Seafood Cookbook" there is a great recipe for "stingray quiche" from outdoor writer Richard Gilmore. Here's the Gilmore concoction:

Prepare a crust by working 3 tablespoons of butter into a cup of whole wheat flour to which half a teaspoon of salt was added. Add 3 tablespoons of water and form into a ball. Press the dough into a 9-inch quiche dish to form crust.

Into the uncooked crust/ sprinkle evenly:

3 cups oiled stingray meat
1/4 cup green pepper, chopped
1/4 cup onion, chopped
1/4 cup almonds, thinly sliced
1/2 CUP sharp cheddar cheese, grated
2 oz. mushrooms, sliced and drained

Pour the following egg mixture over the ingredients in the crust:

3 eggs, beaten
1/4 tsp paprika
1/2 tsp salt

1/4 cup cream (or milk)

Bake at 350 degrees for 35 minutes or until a toothpick thrust into the middle of the mixture comes out fairly clean. Let cool for 30 minutes or so. It's good hot or cold. 

This quiche is tangy in spite of the fact that stingray, like most seafood, tastes milder than red meat.

Gillmore says that "stingray has such an undeservedly rotten reputation that, if I were you, I wouldn't tell my guests what they were eating until after they try it and find out how good it is."

Capt. Pete Greenan's "Italian sea trout"

Capt. Mel,

For many years I have served fresh fish to my guests on the fish houses of Bull and Turtle Bays in Boca Grande. One of their
favorites is Seatrout Italian. It is a simple recipe fit for a short delicious meal:

Ingredients:

Seatrout filets, Italian bread crumbs, Parmesan cheese ( "some crumbs come with the cheese" (grin!)) Peanut oil
Crushed garlic.

Directions:
Brown garlic in oil in a large skillet. Place filets in zip lock bag with bread crumbs and cheese. Shake ( all over)
Making sure the oil will sizzle on touch ( not with your fingers.) Place filets into oil slowly from front to back to avert
splashes of oil on you Cook til golden brown and serve.

Excellent with golden fried potatoes and peppers, & cole slaw. Try an Italian white wine to set off the flavor, but not too dry.

Scott's Blackened Redfish Chunks

Ingredients
1, legal 26 15/16" redfish, caught on a topwater plug at dawn.
butter
tabasco
italian bread crumbs
blackened redfish seasoning
cast iron skillet

Ok, you can catch your fish on live bait, but it wont taste as good. Filet and skin the red. Cut the filets into 1" chunks. Roll the chunks into a bowl of melted butter and *3 drops tobasco to cover. Next mix a batch of **2/3 bread crumbs and 1/3 blackening seasoning. Roll the buttered chunks in this mixture until all sides are covered.

Now, get your cast iron skillet smokin' hot (I mean hot) and drop in enough chunks so that you have room to work with them. Try to blacken as many sides of the chunks as you can. Cooking time for each batch should be appx. 10 minutes if your skillet is hot enough. The result should be crispy spicy chunks and happy campers.

*adjust to taste or use the milder Louisiana hot sauce
**adjust the ratio to taste


Scott T. Borders
Tampa, Florida

Baked Mustard Salmon

You stated you liked Salmon. This is my favorite recipe. I'ts quick and good.

Watch the amount of lemon juice. If you put too much, the mustard gets too thin and will run off of the salmon.

Preheat oven to 400 degrees.  Line a shallow baking dish with foil and coat with cooking spray.  Place fillets in pan, skin-side down.  Mix lemon juice, salt, pepper, and mustard, then coat salmon with this mixture.  Bake for 6 to 10 minutes.   Remove from oven, reset oven to broil, place salmon under broiler (no closer than 5 inches away), and broil just long enough to lightly brown surface, about 1 to 2 minutes.   Lift fillets from  foil, place on serving platter and garnish with ;onions.   Serves 4.  134 calories, 27 percent fat (4 grams).

Hope you enjoy.

A.G. (Hasbury@aol.com)

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