Posts by Nicki
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…
Read MoreCeviche
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…
Read MoreCrab Cakes
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…
Read MoreMarinated & 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…
Read MoreLemony 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 black pepper 3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied 1/4 onion 3/4 pound fettuccine or thin linguini 2 tablespoons butter 1 small bunch parsley, leaves chopped…
Read MoreGrilled 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 Magic Grouper fillets or substitute any white meat delicate fish like Mangrove Snapper Preheat grill. Combine all ingredients except seafood magic and grouper, mixing well. Sprinkle…
Read MoreScallops (or 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.…
Read MorePanko Fish Fingers or Shrimp
Cut Trout, Cobia, 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 Panko (Japanese) bread crumbs. Most grocery stores…
Read MoreRedfish 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…
Read MoreCaptain “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…
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