Posts by Nicki
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.
Read MoreHush Puppies
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…
Read MoreGrilled Lobster Tails with Herb Butter
1 stick butter, at room temperature 2 tablespoons chopped chives 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…
Read MoreShrimp & 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,…
Read MoreGrouper 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 water Heat black iron skillet to medium and…
Read MoreGrouper Nuggets
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…
Read MoreSauteed 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…
Read MorePecan-Crusted Sea Trout with Honey Mustard Green Onion Sauce
Ingredients: 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 Sea Trout: 4-6 (6oz.) Sea Trout fillets Canola Oil 1 stick Unsalted Butter Pecan Crust: 1 cup Pecans, finely chopped 2 cups finely crushed Potato Chips 1 Tbsp. Dried…
Read MorePotato 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…
Read MoreNuts 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…
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