Captain Red Ed Brennan's Favorite Fish & Seafood Recipes
Blackened Redfish with Fresh Tomato Sauce
The fish that sparked the craze for blackening that is so popular these days was the humble Redfish. A word of warning - this recipe is best accomplished where the smoke from the searing can be easily vented.
For the sauce:
- 3 Roma tomatoes, diced
- ½ yellow onion, minced
- 1 tsp. chopped basil
- 1 tsp. chopped cilantro
- juice of 1 lime
- 1 dash of hot sauce
- dash of salt
- couple of turns on the peppermill
Combine all ingredients in a bowl and let sit for at least half an hour at room temperature but 45 minutes to one hour is the best.
- 4 fillets of Redfish
- 1 tsp. Cayenne pepper
- 2 tsp. Paprika
- 1 tsp. Black pepper
- 1-1/2 tsp. Garlic powder
- ½ tsp. Thyme
- ½ tsp. Oregano
- 6 oz. Butter (1-1/2 sticks)
Begin heating a heavy cast-iron skillet on high. The hotter the pan, the crispier the end product. Combine dry ingredients. Gently melt the butter in a separate pan, reserve more then half for later use. Dip the fillets in 1/3 of the butter, than coat them in the dry mix. Place coated fillets in the screeching hot pan, pouring 1/3 of reserved butter over each. Cook amid rising smoke for just shy of two minutes. Turn and pour the last 1/3 of butter over filets and cook for another short two minutes.
Serve on a bed of yellow rice, or across a grilled polenta cake. Spoon sauce generously on top. Garnish with chopped basil and cilantro and a lime wedge.
Creole Redfish Diablo
- 2 tbsp. vegetable oil
- 2 tbsp. butter
- 1/3 cup diced yellow onion
- 1/3 cup diced celery
- 1/3 cup diced red or green bell pepper
- 2 minced cloves of
- 2 tbsp. all-purpose flour
- 1 (14.5 ounce) can of chicken broth
- 1 (14.5 ounce) can diced
- 3 oz. tomato paste
- 2 bay leaves
- 1 small package of sweet corn or cut okra
- 1 – 2 tbsp.
- 1 tsp. garlic salt
- 1 tsp. Cajun seasoning
- 1/2 tsp. ground black pepper
- 2 lbs. skinless Redfish fillets
(Any white flaky fish will work)
- Salt and pepper to taste
- Cooked white Rice for serving (Carolina
Plantation Gold Rice)
- Chopped Scallions (Green Onions)
- Chopped Fresh Parsley
- Hot Sauce
In a large pot or Dutch oven, heat the vegetable oil and butter
over medium-high heat. Add the onions, celery, bell pepper and
garlic and sauté about 5 minutes. Add the flour, stir
to combine and continue to cook another 5 minutes, stirring constantly.
Add the chicken broth and stir until smooth. Add the tomatoes,
tomato paste, bay leaves and either the sweet corn or okra (or
both), and stir until mixed well.
Bring the creole to a boil and then reduce the heat to a simmer
and simmer for about 20–30 minutes, uncovered, stirring
occasionally. Add the Redfish fillets, making sure to submerge
completely in the creole liquid. Cover the pot and simmer for
another 20-30 minutes or until fish is cooked through. Season
with salt, black pepper and extra hot sauce to taste.
Add cooked white rice to a large platter or bowl, top with your “Creole
Redfish Diablo” and garnish with fresh chopped scallions
(green onions), parsley and extra hot sauce. SERVES 6-8
Captain "Red Ed's" Creole Redfish & Shrimp Casserole
This easily prepared recipe started back in the early 1980's while staying at Mac Rae's Fish Camp in Old Homosassa, with family and friends for the Thanksgiving weekend. This holiday tradition of staying at Mac Rae's lasted at least 10 years, and this "gourmet feast" was always served the day after Thanksgiving, with fresh Redfish caught that day. Of course, we had turkey sandwiches while on the boat!
First, have a glass casserole dish large enough to fit two nice Redfish fillets. Cover the bottom of the dish with crumbled Ritz Crackers, then lay the two fillets on top of the crackers. Next season the fillets with 3oz of melted garlic butter, then generously sprinkle Chef Paul Prudhomme's Blackened Redfish Magic Seasoning over the fillets. Next, cover the fillets with another layer of finely crushed Ritz Crackers.
The next layer requires about 2 pounds of fresh Shrimp, cleaned and de-veined. Layer the shrimp on top of the filets. Repeat the process above, first with the 3oz of melted garlic butter and then with the Blackened Redfish Magic, then top with another layer of finely crushed Ritz Crackers.
Bake in the oven at 350 degrees for around 20 to 25 minutes or until the fish is almost done. The final step is to grate fresh Parmesan and Romano cheese over the top and place back in the oven until the cheese has melted and the fish flakes with a fork.
Whether it's fish, shrimp, garlic, herbs or cheese, FRESH is always best! Open a bottle of your favorite Chardonnay and imagine you're in Old Homosassa while enjoying this "gourmet feast"!!!
Redfish Chowder courtesy of Ida Belle Davis, Cedar Key, Florida
- 4 # Redfish
- 1/4 cup Olive Oil
- 1-1/2 # Potatoes
- 1 Lemon (sliced)
- 3/4 # Onions
- 2 Tsp Salt & Pepper or to taste
- 1 Bell Pepper
- 1 Cup of Water
- 4 Stock of Celery
- 2 Cinnamon Sticks
- 1 Large can of crushed tomatoes
- 2 Tbsp Worcestershire Sauce
- 1 12oz Can tomato paste
- 1 Tsp of Chili powder & Paprika
- 1 Large can diced tomatoes
- 1 Tbsp of Allspice
- 4 Cloves of Garlic
- Hot Sauce to taste
Put tomatoes, tomato paste, tomato sauce, and lemon into a large pot. Add water and cook on hot burner. In saute pan add olive oil until hot than add onions, celery, bell pepper and garlic cook until onions are transparent. Add to pot with tomatoes, etc. Cook diced potatoes in same pan, with drained off grease, as onions, etc., until almost done and add to pot. Meanwhile, cut fish into small pieces.
When above ingredients start to boil, add salt, pepper, Worcestershire sauce, hot sauce, cinnamon cloves, all spice, chili powder, and paprika. Cook until celery and potatoes are tender. Add fish and cook approximately 10 minutes. It will make just over a gallon. You can also add shrimp, scallops or clams in addition to the redfish.
Nuts for Redfish
- Redfish on half shell
- Cashew Pieces
- Fresh block of Parmesan cheese
- Old Bay or favorite fish seasoning
- Salt & Pepper
- Extra virgin olive oil (EVOO)
Crush the cashew pieces in a plastic bag using a soup can, kitchen mallet or rolling pin. Grate the block of Parmesan cheese. Mix a handful of the crushed nuts with a handful of grated cheese and add about 1 teaspoon of your favorite fish seasoning. Place half-shell of fish on aluminum foil, meat side up. Lightly coat the meat side of the fish with EVOO. Sprinkle with salt and pepper. Liberally coat the meat side of the fish with the crushed nut/ cheese mixture. Grate more Parmesan cheese on top. Place the aluminum foil with the fish on the grill or in the oven should stay skin side down. Do not cover the top with foil. Grill or bake for 6 to 10 minutes (depending on the fish size) or until the meat is flaky and the cheese coating has crusted and cooked to a golden brown. Note, other fish such as grouper or trout can be substituted in this recipe.
Potato Crusted Redfish Fillets
- 6 (6-ounce) Redfish fillets
- 5 Idaho potatoes, peeled and grated
- ½ cup of melted butter
- 1 tablespoon salt
- 3/4 tablespoon freshly ground black pepper
- 1 cup grated Asiago cheese
- 1 tablespoon finely minced lemon zest
Preheat oven to 425 degrees. Bring a large pot of lightly salted water to boil. Add grated potatoes, boil for 30 seconds, and then drain in a strainer. Plunge stainer of potatoes into an ice bath and drain immediately. Spread the potatoes on a plate or baking sheet to dry. Toss with melted butter, salt, pepper, cheese, and lemon zest. Coat each fillet with potato, lightly pressing with fingertips. Place the fish on a lightly oiled baking sheet and roast for 15 to 20 minutes in the oven until lightly browned and cooked through.
Redfish on the Half Shell
- Redfish fillets with scale side on
- Tablespoon of minced garlic
- 1 stick of butter
- 1 lemon
Mix garlic, butter, and lemon juice in saucepan. Pour over fillets and cook on grill for 15-20 minutes. Season with Lemon Pepper Seasoning.
Redfish Stuffed with Shrimp & Crabmeat
- 4 Redfish fillets
- 1 onion
- 1 bell pepper
- 2 bunches shallots
- 1 LB Shrimp
- 1 LB Crabmeat
- 1 stick butter
- 2 lemons
- 1 tomato
- 1 pt. half & half
- 3 slices bread
- Italian breadcrumbs
- Tony’s seasoning
To make stuffing, melt ½ stick of butter in pan. Chop onion, bell pepper, and 1-bunch shallots and sauté in butter. Add ½ pound Shrimp and ½ pound Crabmeat and let sauté until Shrimp are pink. Add juice from ½ lemon. Chop slices of bread and add to stuffing and season with Tony’s to taste. Thicken with Italian breadcrumbs.
Put down two Redfish fillets and cover with stuffing than cover with the other fillets. Slice lemon and tomato and put over Redfish. Season with Tony’s to taste. Bake at 300 degrees for 30 minutes.
To make sauce, melt ½ stick butter in pan. Add ½ bunch chopped shallots and ½ pound Shrimp and ½ pound Crabmeat, let sauté to soften shallots. Add juice from ½ lemon. Pour in half- &-half and let boil to reduce. Season to taste with Tony’s. If more sauce is needed you can add milk and thicken with cornstarch. Pour over fish and serve.
Feeds 4 to 6.
"Rosalita's" Trout Tacos - Beer Battered with Spicy Horseradish Coleslaw
- Oil for frying
- 1 ½ cups of all-purpose flour
- 1 teaspoon baking powder
- 1 ½ teaspoons of salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon vegetable oil
- 1 cup of beer
- ½ teaspoon of hot sauce
- 4 trout filets, about 6oz each
- 2 tablespoons of seasoning mix, recipe to follow
- 6 large soft flour tortillas
- Spicy Horseradish Coleslaw, recipe follows
- Hot Sauce if desired for serving
- 2 ½ tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon of onion powder
- 1 tablespoon of cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon of thyme
Spicy Horseradish Coleslaw
- 2 ½ cups of shredded green cabbage
- 2 ½ cups of shredded red cabbage
- 1 cup of shredded carrots
- 2 tablespoons of finely sliced green onions
- 1 ½ cups of peeled, seeded and diced cucumber
- 2 jalapenos, stem and seeds removed, minced
- 1 teaspoon lemon juice
- 1/4 cup cider vinegar 2 tablespoons plus 1 ½ teaspoons sugar
- 3/4 teaspoon of salt
- ½ teaspoon of freshly ground black pepper
- ½ cup of mayonnaise
- 2 tablespoons sour cream
- 3 tablespoons freshly grated horseradish or 1 ½ tablespoons prepared horseradish
- 1 ½ teaspoons creole mustard or other course-grain mustard
Heat oil in a deep fryer or in a large saucepan to 375 degrees F
Sift 1 cup of the flour, the baking powder, salt and cayenne pepper together into a mixing bowl. Make a well in the center and add the oil, beer and hot sauce. Stir until thoroughly incorporated and smooth. Season each trout fillet with 1 teaspoon of the seasoning mix. Cut each fillet into diagonal 1 ½ inch strips. Combine the remaining ½ cup flour with the remaining 2 teaspoons of seasoning mix. Dredge the fish strips in the seasoning flour then shake to release and excess flour. Transfer to a plate.
Preheat the oven to 200 degrees F. Wrap the flour tortillas in aluminum foil and place in the oven to warm.
Dredge each piece of fish in the beer batter, making sure the fish is completely coated. Allow any excess batter to drip into the bowl, then slowly lower the fish into the hot oil. Repeat with the remaining fish, working in batches if necessary. Fry the fish until it is puffed , golden brown and crispy, 4 to 5 minutes. Remove the fish with a slotted spoon or tongs and drain on a paper-lined plate. Place the fish in a warm oven, while you cook the remaining fish, until you are ready to assemble the tacos.
Combine the green and red cabbage, carrots and green onion in a large mixing bowl. In a small bowl toss the cucumber with the lemon juice and add to the cabbage mixture. In a small mixing bowl combine the vinegar, sugar, salt and pepper and whisk until the sugar is dissolved. Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and transfer to the refrigerator for 20 to 30 minutes.
In a small bowl combine the mayonnaise, sour cream, horseradish and mustard and stir to combine, Add the mayonnaise mixture to the coleslaw and toss to thoroughly combine, Cover and refrigerate for at least 1 hour and up to overnight before serving.
Divide the fish strips between the warmed flour tortillas and top with some of the Spicy Horseradish Coleslaw. Drizzle with hot sauce if desired and serve immediately.
Pankow Fish Fingers or Shrimp
Cut Trout or Redfish or Grouper fillets into 1 to 1 ½" fingers and season with a fish magic or creole fish seasoning blend of your choice, do both sides. Dredge fingers in salt and pepper seasoned flour and then dip in beaten egg. Next, coat fingers with Pankow (Japanese) bread crumbs. Most grocery stores now carry Pankow, Publix even has Whole Wheat Pankow Bread Crumbs. I always order my Pankow Bread Crumbs, from the Islamorada Fish Company, www.ifcstonecrab.com, as they are nice and coarse, great for frying to a crispy finish.
In a single layer, place breaded fish fingers side by side in a pan until bottom of pan is covered. Cover fish with plastic wrap or wax paper and continue layering in this fashion. When you have all the fish breaded return to fridge. The longer the fish stands the crispier it is when it's fried. I even let it stand overnight, for extra crispy fish. If you want to fry them right away put them in the freezer for 20 minutes while you prepare other items you are serving. The fish should be the last item fried as they are best served immediately. Fry in hot oil that is 375 degrees. Shrimp or even chicken can be substituted with this recipe.
Pecan-Crusted Sea Trout with Honey Mustard
Green Onion Sauce
- 1/2 cup Mayonnaise
- 1/2 cup Honey Mustard
- 1 heaping Tbsp., parsley, chopped
- 3 Green Onions, chopped
- Juice of 1 Lemon
- Salt and Pepper to taste
- 4-6 (6oz.) Sea Trout fillets
- Canola Oil
- 1 stick Unsalted Butter
- 1 cup Pecans, finely chopped
- 2 cups finely crushed Potato
- 1 Tbsp. Dried Parsley
- 1 Tsp. Crushed Red Pepper Flakes
- 1/2 Tsp. Cajun Seasoning
- 1 cup Milk
- 1 Egg
- 1/2 cup All-Purpose Flour
- 1/4 Tsp. Cajun Seasoning
Sauce: Whisk together all ingredients and set aside
Sea Trout: In a large bowl thoroughly combine the potato chips, pecans,
parsley, crushed red pepper flakes and Cajun seasoning. In
a separate bowl make the batter by whisking together the milk,
egg, flour and Cajun seasoning. Dip each fillet in the batter,
then press into the pecan-chip mixture, getting a heavy, even
coating on both sides. Repeat with all fillets, set aside and
let sit about 10 minutes before cooking.
Heat 3 tablespoons butter and 3 tablespoons oil in a large sauté pan
over medium-high heat. Sauté until crust is browned and
fish is cooked through, 4 to 5 minutes per side.
To Serve: Place fillet on a plate and spoon sauce over the top. Garnish
with extra green onions and parsley and serve immediately.
Grilled Scallops on the Half Shell
- 50 fresh bay scallops still in the shell
- 1/4 cup of Extra virgin olive oil
- ½ tsp of salt
- 1/4 tsp of pepper
- 2 cloves of fresh garlic (finely minced)
- 1tbsp of fresh herb of choice - chives, oregano, Italian parsley or thyme
*can also do a mix
Rinse scallops in cold water, remove top shell with a spoon or knife (be sure to scape white meat off of top shell before pulling off so not to tear the scallop muscle in half), pull or vacuum all of the inside of the organs except the white muscle; leave it attached to the bottom shell. Rinse with cold water and line the scallops on the half shell on a metal mesh pan (the kind used for grilling vegetables on the grill), shell side down.
Mix the extra virgin olive oil with all of the ingredients and stir until blended well. With a basting brush, brush some of the mixture onto each scallop. Grill should be about 325 degrees, place on indirect heat and close lid. Check after no more than 2 minutes as some may cook quicker than others. Once the oil is just lightly sizzling pull off, let cool for a minute and enjoy! They can be eaten right out of the shell no utensils needed.
Sauteed Bay Scallops
- 2 tbs. Extra virgin olive oil
- 1 lb fresh bay scallops
- 2 blood oranges, segmented with their juice
- ½ Meyer lemon, juiced
- 1 bunch pea shoots and pea pods
- salt and freshly ground black pepper
In a saute pan over high heat, add the olive oil. Add the pea pods and cook until almost done about 3 to 4 minutes constantly flipping so not to burn. Add the bay scallops and continue to rotate every 10 to 15 seconds for about 2 to 3 minutes until almost done. Deglaze pan by adding the blood orange segments and its juices. Stir for just seconds until all ingredients are coated. Place on serving plates and garnish with pea shoots and season with salt and pepper to taste.
Shrimp) and Grits
- 4 cups water
- Salt and pepper
- 1 cup stone-ground grits
- 3 tablespoons butter
- 2 cups shredded sharp cheddar cheese
- 1 pound scallops (or shrimp)
- 6 slices bacon, chopped
- 4 teaspoons lemon juice
- 2 tablespoons chopped parsley
- 1 cup thinly sliced scallions
- 1 large clove garlic, minced
Bring water to a boil. Add salt and pepper. Add grits and cook
until water is absorbed, about 20 to 25 minutes. Remove from
heat and stir in butter and cheese.
Rinse scallops and pat dry. Fry the bacon in a large skillet
until browned; drain well. In grease, add scallops. Cook until
scallops done. Add lemon juice, chopped bacon, parsley, scallions
and garlic. Sauté for 3 minutes.
Spoon grits into a serving bowl. Add scallop mixture and mix
well. Serve immediately.
Toss 1 pound bay scallops, 2 diced green tomatoes, 2 minced shallots, 1/2 minced jalapeno, 1/3 cup lime juice, 3/4 cup orange juice and 1-1/2 teaspoons salt in a glass bowl. Cover and chill, stir occasionally, 4 to 6 hours. Add salt, pepper and chopped cilantro. Top with sliced avocado.
Double Dressing Fish
- Fish Fillets
- Blue Cheese dressing
Mix equal amounts of blue cheese dressing and mayonnaise - enough to
smother fillets on hand. Season fillets with favorite seafood seasoning.
Spoon half of the dressing mix into a baking dish and place fillets on
top of dressing, then cover fillets with remaining dressing. Sprinkle
Italian bread crumbs on top. Bake at 400 degrees for 10 minutes per ½ inch
thickness of the fillets.
Grilled Honey Orange Marmalade Glazed Grouper
- 1 tablespoon honey
- 1 tablespoon orange marmalade
- 1 tablespoon orange juice
- 3/4 teaspoon Dijon mustard
- 1/2 teaspoon light soy sauce
- 1/8 teaspoon ground white pepper
- Chef Paul Prudhomme’s Seafood
- Grouper fillets or substitute any white meat delicate
fish like Mangrove Snapper
Combine all ingredients except seafood magic and grouper, mixing
Sprinkle both sides of fillets with Seafood Magic.
Place fillets on oiled grill pan and brush fillets with honey
glaze to cover.
Grill for 4 to 5 minutes depending on thickness of fillets until
Turn fillets, brush with honey glaze and grill an additional
5 minutes or until fish flakes easily.
The Snook Inn, a little wood-framed restaurant at the foot of "the best snook fishing bridge in the US", in Matlacha, Florida, used to do a landslide business every Friday night, serving Grouper Nuggets. Much to the anguish of seafood gluttons and connoisseurs alike, The Snook Inn closed in 1984. Though, The Snook Inn has closed you can still enjoy a Friday night feast wit the recipe below.
First, cut the Grouper into bite-sized nuggets. Then the fish pieces should be dredged in seasoned flour and dipped in beaten egg before applying the breading. Egg seals off the fish from the fat when the pieces hit the hot grease.
Another advantage of a copious egg coating is the evenness with which the breading will adhere. You'll serve fish pieces with nary a crack or clump missing in the coating. The quicker you fry your fish, the better. Hence, fish that is deep-fried on six sides will get done much more quickly then that which is being cooked from only two directions. The less time your fish spends in the frier, the less grease it can soak up and the less natural juices can boil out to cause dryness, toughness and loss of flavor.
With small pieces it also is possible to use very light types of breading which would burn with longer cooking times. Preseasoned Italian bread crumbs are one such coating, and prepared cornflake crumbs are, in a word, indescribable. The fish should "swim" while frying, and the more grease used, the easier it is to stabilize the temperature at the desired 375 degrees. Don't put so many pieces in at a time that they cause a noticeable drop in temperature, and if you're not using a thermostatically controlled fryer, by all means use a thick-bottomed aluminum pan or cast iron skillet which will impart even heat to the oil.
Whatever grease or oil you choose for frying, just make sure it's fresh. The rule: fresh fish, fresh eggs, fresh grease! Once one of those little nuggets is popped into one's mouth, it then becomes breathtakingly clear that you can't make fried fish any better!!!
Grouper in Chablis-Mushroom Sauce
- 1 filet grouper, about 1 pound
- 2 tbsp. olive oil
- 1 slice white onion, chopped fine
- 4 large mushrooms, sliced
- 1 ½ cups Chablis wine
- 1 clove garlic, minced
- ½ tsp. thyme
- ½ tsp. marjoram
- ½ tsp. white pepper, ground
- 1 ½ cups chicken stock
- Wondra flour
Heat black iron skillet to medium and add olive oil. Saute onions and mushrooms for about 10 minutes. Add only ½ cup of wine, garlic, spices and stir uncovered for 5 minutes. Add 1 cup of wine and cover, cooking for 10 minutes. Stir in Wondra flour slowly to thicken. Add more wine, or water, to obtain desired consistency. Remove sauce to sauce pan and set aside. Add the stock to the skillet and stir. Increase heat by one setting and bring stock to gentle boil.
Add fish and poach in stock for about 15 minutes or until fish flakes. Remove from heat and cover. Heat sauce in pan to medium high. Stir in 1 cup of the poaching stock. Bring to desired thickness with flour, water and wine. Put fish on serving plate. Smother with sauce and salt to taste.
Grouper with Sweet and Sour Sauce
Sweet and Sour Sauce
- 1 tablespoon cornstarch
- 1/2 cup firmly packed dark brown sugar
- 1/3 cup red wine vinegar
- 6 tablespoons pineapple juice, reserved
from canned pineapple
- 2 teaspoons soy sauce
- 1 20-ounce can pineapple chunks, drained,
- 1 green bell pepper, seeded and cut into 1-inch
Grouper is a firm fish and be substituted with all snappers.
- 4 7-ounce grouper fillets
- Peanut oil for lubricating fish
and greasing grill
- Garlic powder
- Sesame seeds for garnish
- Make Sauce: Combine cornstarch
and brown sugar in a small saucepan. Mix in remaining ingredients
except pineapple and
pepper. Bring sauce to a boil over medium heat. Reduce heat
to a simmer
and continue cooking for 11/2 minutes, stirring constantly.
Mix in pineapple chunks and pepper cubes. Remove sauce from
Reheat sauce when ready to serve.
- Grill Grouper: Brush
grouper fillets with peanut oil and sprinkle with garlic
powder. Arrange fillets on prepared grill
for 4 minutes. Turn fish over and continue cooking about
2 minutes or until fish begins to flake when tested.
grouper on a serving platter and drizzle with warm. Sweet
and Sour Sauce. Sprinkle with sesame seeds; serve
Yield: 4 servings
Big Orange Shrimp
- 12 Jumbo Shrimp
- 1 Big Orange
- 1 Lime
- 1 tbsp. Peanut oil (of course olive oil will work)
- 1 tbsp. Soy Sauce
- 2 tbsp. Orange Zest (shavings from orange peel)
- Hot sauce to taste
Juice the citrus and combine with oil, soy, and half the zest, and the hot sauce. Let Shrimp marinade in refrigerator for one hour. Oil some bamboo skewers and skewer the shrimp. Grill on high heat until done. Depending upon the type of grill, the temperature outside, and the amount of wind, the shrimp will take from 5 to 25 minutes. As they cook, sprinkle them with remaining zest. We like a variety of sauces bus salsa always seems to go nicely with grilled seafood.
Lemony Shrimp Scampi Pasta
- 6 garlic cloves, pressed or grated
- 2 lemons, zested and juiced
- 5 tablespoons olive oil
- 1 teaspoon red pepper flakes
- Kosher salt and freshly ground
- 3/4 pound medium shrimp (21 to 25), peeled, deveined and
- 1/4 onion
- 3/4 pound fettuccine or thin linguini
- 2 tablespoons butter
- 1 small bunch parsley, leaves chopped
In a bowl, combine the garlic, zest and juice of 1 lemon, olive
oil, red pepper flakes, salt and pepper, to taste, and the shrimp.
Set aside to marinate.
Make a quick shrimp stock: in a small sauce pan, over medium
heat, add the shrimp shells and onion. Cover with water and bring
to a boil. Reduce the heat and simmer for 20 minutes. Strain
into a bowl and discard the shells and the onion.
Bring a large pot of water to boil over high heat and add a
generous amount of salt. Add the pasta and cook until just tender,
2 minutes less than instructed on the package. Drain and reserve ½ cup
of cooking water.
Heat a skillet over high heat. Remove the shrimp from the marinade,
reserve the marinade, add the shrimp to the skillet. Cook until
they turn pink and start to caramelize, about 3 minutes. Remove
the shrimp from the pan and add the reserve marinade to the pan.
Let cook for a few minutes then add 1 cup of shrimp stock and ½ cup
of pasta water. Continue to cook until sauce reduces by half.
Add the zest and juice of the remaining lemon, the butter and
the parsley and stir to combine. Adjust seasoning with salt and
pepper, to taste. Add in the shrimp and pasta and toss to combine
with the sauce. Turn out into a serving bowl and serve immediately
with grated parmigiano reggiano cheese.
Shrimp & Cheese Grits
Shrimp and grits is said to have begun as a fisherman's breakfast, created by shrimpers using the day's catch. Original recipes called for sauteing the small local shrimp in butter and serving the seafood as a topping for creamy, stone ground grits.
- 1 ½ lb. Large shrimp, peeled and deveined
- Salt and freshly ground pepper, to taste
- 2 tbs. All-purpose flour
- 6 oz. Bacon slices, cut into ½" dice, fried until crispy, fat reserved
- 1/3 lb. White button mushrooms, sliced
- 1/3 cup diced red bell pepper
- 2 garlic cloves, minced
- 1/3 cup sliced green onions, white and light green portions
- 2 plum tomatoes, diced
- 1/3 cup chicken stock
- 4 tsp. fresh lemon juice
- 1 ½ tsp. Tabasco sauce
- Grits with cheese for serving
Pat shrimp dry and put in shallow bowl, season with salt and pepper and toss with flour to coat evenly. In fry pan over medium-high heat, warm 2 tbs. Bacon fat. Working in batches, brown shrimp until almost cooked through, about 2 minutes. Transfer to plate.
Return pan to medium-high heat; warm 2 tbs. Bacon fat. Add mushrooms, bell pepper, garlic, salt and pepper; cook, stirring occasionally, until softened, 5-7 minutes. Add shrimp and accumulated juices, bacon, green onions, tomatoes, stock, lemon juice and Tabasco. Cook, stirring frequently, until shrimp are opaque, 2-3 minutes. Divide grits among 6 bowls; top with shrimp mixture, serve immediately.
Grilled Cobia Fish With Sautéed Jumbo Lump Crabmeat
- 3 tablespoons salted butter
- 1 pound jumbo lump crabmeat
- Salt and freshly ground black pepper to taste
- Six 8-ounce Cobia fillets, about ½ inch thick (or other firm, flaky white fish, such as redfish or black drum)
- 1/4 cup olive oil
- 1 recipe meunière butter
- 3 lemons, cut into wedges
Preheat an outdoor gas or charcoal grill.
In a medium sauté pan, melt the butter over medium-high heat. Add the crabmeat and season with salt and pepper. Stir very gently and sauté for 4 minutes, or until heated through. Set aside while grilling the fish.
Brush the fish fillets with olive oil and season with salt and pepper. Grill the fish for 3 minutes on each side, taking care not to overcook. Remove from the grill.
Immediately place the Cobia fillets in the centers of 6 dinner plates. If the crabmeat has become cold, flash-heat it over high heat and equally divide it atop the 6 fish fillets. Drizzle meunière butter atop each dish and garnish with lemon wedges. Serve at once.
Note: If you are using an alternate type of fish you may have to adjust the cooking time.
Marinated & Grilled Cobia
- 3 lbs. cobia
- 1/3 cup olive oil
- 1/3 cup lemon juice
- 1½ teaspoons dry mustard
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
Cut fillets into serving size pieces, and place in a bowl. Combine olive oil and lemon juice. Add all remaining spices to oil and lemon juice, and mix. Pour mixture over fish steaks. Marinate for 5 minutes. Remove from marinade and barbecue for about 8 minutes over coals (keep checking, do not overcook!). Turn as necessary, basting several times with marinade. Serve hot off the grill
Steamed Blue Crabs
- 1 Lg stock pot with strainer insert (like the kind used for cooking pastas)
- ½ Dz live blue crabs (no more than that should go in the pot at a time)
- 1 bottle of beer
- 1/4 cup of vinegar
- 3 fresh lemons
- 1 tsp of peppercorns
- Old Bay seasoning
- 3 oz unsalted butter for melting
- 1 clove of garlic finely minces (if desired to add to melted butter)
In large stock pot add beer, vinegar, one fresh lemon squeezed, peppercorns then fill the rest of the way with water to just the bottom of the steamer basket. Close lid and bring to a boil. Rinse live crabs in sink with the sink sprayer, once water is boiling with long tongs add crabs to the steamer basket. Once all are in take other 2 lemons and squeeze over crabs then take old bay and sprinkle all over the crabs to taste and close lid. Check after about 8 minutes if they are all a bright red they are ready to eat if not close lid for another 2 minutes as it only takes about 10 minutes for ½ dz to be perfectly done. While you are waiting for the 8 minutes melt butter with or without garlic and have ready. Once crabs are done crack and enjoy!
- 2 tbs. Minced green peppers
- 2 tbs. Minced red peppers
- 6 Ritz crackers
- 1 tsp. Worcestershire sauce
- 3/4 tsp. Mild dry mustard
- 1/4 cup plus 2 tbs. Mayonnaise
- 1/4 tsp., or more to taste, Old Bay Seasoning
- 1 lb. Fresh blue crab meat
Mix well all ingredients except crab. Very gently fold or pick crab meat into mayonnaise mixture without breaking crab into small pieces. Divide into 3 ounce portions and shape into patties. Carefully arrange on baking sheet and place in 350 degree oven for 15 minutes.
- 6 whole grunts, cleaned
- 1/2 cup lime juice or juice of 5 Key limes
- juice of 1 small lemon
- 1 small hot red pepper
- salt and freshly ground pepper
- 4 tablespoons softened butter
- lime slices for garnish
- avocado slices for garnish
Preheat oven to 350 degrees:
Butter a shallow baking pan large enough to hold fish. Add the Grunts, the lime & lemon juices and the hot pepper. Cover the baking pan with a buttered piece of foil or wax paper and bake for 12 to 15 minutes. Transfer the Grunts with a slotted spoon to a serving platter. Season to taste with salt and pepper, spread the softened butter over the top, and serve with Lime and Avocado slices. Delicious served with hot buttered bacon gouda cheese grits. Serves 6
Captain "Red Ed's" WORLD Famous Baked Beans
- 4 to 5 lbs. of canned pork and beans
- 1/2 cup onion, chopped
- 1/4 cup celery, chopped
- 1/3 cup bell pepper, chopped
- 2 tbsp. prepared mustard
- 1/2 cup molasses or ribbon cane syrup
- 1 tsp. Worcestershire sauce
- 5 shakes Tabasco sauce
- 1/2 cup barbeque sauce
- 1/2 cup catsup
- 2 strips bacon, uncooked and cut in half
Combine all ingredients except bacon in large over proof container. Lay
bacon on top. Bake at 350 degrees until bubbling, around 30 minutes. If
desired, ground meat may be added to beans.
- 3/4 lb. Very fresh fish, diced into ½ inch pieces
- ½ cup fresh key lime juice
- 1 ½ tbs. Minced Serrano peppers
- ½ cup chopped plum tomatoes
- ½ cup diced small avocado
- 1 tbs. Minced onion
- 2 tbs. Chopped cilantro
- 1 tbs. Olive oil
- salt and freshly ground black pepper
In a glass bowl combine fish and lime juice.. Cover with plastic wrap and refrigerate for 6 hours, stirring occasionally. Drain fish and add rest of the ingredients, tossing gently.
Grilled Hogfish Snapper
- 4 Hogfish filets
- 1 stick of butter, softened
- 3 lemons: juice of 2 lemons including zest for the butter, the remaining lemon should be sliced and placed on the fish before grilling
- 2 Tbsp. Old Bay
Preheat a grill to medium high heat (350-400 degrees). While the grill heats up, make your compound butter by combining the butter with the lemon juice, zest and Old Bay with a stick blender. Spray the foil tray with nonstick spray, then add the filets. Add a generous amount of the butter to each filet, about 1 Tbsp. each.
Grill the fish on direct heat for 7-8 minutes or until the internal temperature has reached 145°F degrees (the fish will flake easily with a fork). Serve with my Charleston Coleslaw and you have a winning meal!
Notes: Hogfish cooks in a snap: place the fish on a double layer of heavy duty foil that is folded "up" on the edges so the butter doesn't run off. Spray the foil with non-stick spray beforehand to ensure the fish does not stick.
Grilled Lobster Tails with Herb Butter
- 1 stick butter, at room temperature
- 2 tablespoons chopped
- 1 tablespoon chopped tarragon leaves
- 1 clove garlic, minced
- Dash hot sauce
- Freshly ground black pepper
- 4 (7-ounce) lobster tails
- Olive oil
- Kosher salt
- Lemon wedges, for garnish
- Chive sprigs
- Special equipment, 4 metal skewers
Preheat your grill to direct medium-high heat.
In a small bowl blend butter, chives, tarragon, minced garlic,
hot sauce, and black pepper with a rubber spatula. Blend thoroughly.
Cover with plastic wrap and reserve.
Using kitchen shears, butterfly the lobster tails straight down
the middle of the softer underside of the shell. Cut the meat
down the center without cutting all the way through. Insert a
metal skewer down the lobster tail so the tail stands straight.
Brush the tails with olive oil and season with salt, to taste.
Grill lobsters cut side down over medium high heat about 5 minutes,
until the shells are bright in color. Turn the tails over and
spoon a generous tablespoon of herbed butter onto the butterflied
meat. Grill for another 4 minutes, or until the lobster meat
is an opaque white color.
Remove lobster tails from the grill and serve with more herb
butter and lemon wedges. Garnish with chive sprigs.
- 2 cups fine cornmeal (Alabama fine ground)
- 1 cup plain flour
- 1 tbsp. Salt
- 1 tbsp. Baking powder
- 1 ½ tbsp. Sugar
- 1 tsp. Pepper
- 1 ½ or 2 large Vidalia onions, finely chopped in a blender and mixed with 1 pint of buttermilk
- 3 eggs
- 12 to 16 ounces of sliced bacon (to season the oil)
- 32 oz. of canola or peanut oil
Seasoned cast iron skillet
Mix the dry and wet ingredients separately the night before, by letting the onions and buttermilk sit overnight with the eggs, it helps age the mixture for maximum flavor. Also, the final mixture of the wet and dry ingredients needs to be done the day you're going to serve the hush puppies so the contents stay fluffy. When mixing the buttermilk solution into the dry contents add only enough to make a smooth moist consistency with some stiffness in the batter.
Use about 3/4 of the 32 ounces of oil to fry bacon until crispy brown at 325 degrees. When dipping the puppies use a teaspoon and form round balls. Your teaspoon will function properly when dipped into the hot oil just before going into the batter. Keep a cup of cold water handy, to clean off any excess batter that may form from repeated use. A batch of puppies usually takes about 8 to 10 minutes to cook and the oil temperature should be around 325 to 350 degrees. Make sure the puppies cook evenly on both sides, sometimes it may be necessary to roll them over. Remove and drain on paper.
Seared Yellowfin Tuna with Orange Teriyaki
- 2 tablespoons butter
- 1 yellow onion, sliced thinly
- 1 cup orange marmalade
- 1/4 cup teriyaki sauce
- 2 tablespoons orange juice
- 1 teaspoon fresh ginger root, grated
- 1 teaspoon curry powder
- 1 habanero pepper, seeded and diced
- 4 (8-ounce) Yellowfin
- Cracked black pepper
- 2 tablespoons olive oil
- Orange slices for garnish
In a small sauce pan, melt butter and sauté the
onion over medium heat until soft. Add marmalade, teriyaki sauce,
juice, ginger, curry powder and diced habaneros; Heat through
(set aside and keep warm).
Coat tuna steaks with cracked pepper.
Heat olive oil in sauté pan over medium-high heat; sear
tuna to desired doneness, turning once. Cook for 2 minutes on
each side for rare center; 3 to 5 minutes each side for medium
center; 5 to 8 minutes each side for well-done center. Spoon
the orange teriyaki sauce over steaks in the pan to glaze or
spoon sauce onto plate and place tuna on top. Garnish with orange
Wahoo (Ono) Steaks with Grilled Pineapple
- 4 - 7 ounce Wahoo steaks
- 1 - 5 1/4 ounce can pineapple slices, juice reserved, or 1 fresh pineapple, pared and cut into 1 ½ inch slices
- Oil for greasing grill
- White pepper
- 1 tsp. Minced garlic
- 1/4 cup pineapple juice
- 2 tbs. Fresh orange juice
- 4 tbs. Soy sauce
- 3 tbs. Chili sauce
- Reserved pineapple juice
- Extra pineapple juice
- 1 ½ tbs. Cornstarch, mixed with 2 tbs. Pineapple juice
- 1/4 tsp. each: ground cumin and ground ginger
Marinate Wahoo Steaks: Combine marinade ingredients in a shallow glass bowl or pie plate. Marinate fish in mixture for 1 hour, turning once. Drain, reserving extra marinade.
Make sauce: Measure reserved pineapple juice and add enough extra juice to measure 1 ½ cups. In a small saucepan, combine juice and remaining sauce ingredients. Cook over medium heat, stirring often, until sauce thickens slightly. Remove pan from heat. Reheat sauce when ready to serve.
Grill Wahoo steaks: Arrange steaks on prepared grill, sprinkle with garlic and pepper to taste, and cook for 4 minutes. Grill pineapple slices 3-5 minutes on each side and reserve. Brush Wahoo steaks with reserved marinade and turn fish. Continue grilling for 2-3 minutes, depending on thickness of fish, until fish begins to flake when tested with fork. Place fish on heated platter and drizzle with sauce. Place grilled pineapple around fish.