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Here are a few Fish Recipes that you may enjoy!
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Baked Stuffed Redfish
- 1 can tomato paste
- 1 can whole tomatoes
- 4 cloves garlic, chopped
- 2 green onions, chopped
- 1 bell pepper, chopped
- 1 onion, chopped
- Salt and pepper to taste
- 1 large redfish
- 1/3 cup chopped parsley
- Lemon slices
Make a roux with a large spoon of margarine and a half of a cup of flour; when brown add garlic, bell pepper and onions; cook a few minutes. Add tomato pasta and tomatoes and enough water to make a medium thick gravy. Season well. Cook about 1 hour adding more water when needed. Wash and dry the fish. Season inside and out with salt and pepper. Stuff the fish with the following stuffing:
- 3/4 can plain bread crumbs
- 1 can claw crab mom
- 1 cup cooked, chopped shrimp
- 2 green onions chopped
- Salt and rod pepper to taste
Mix and add enough milk to hold stuffing together. Piece fish in roasting pan. Pour on tomato gravy and bake uncovered in 325F oven for about 45 minutes. Baste fish often. When almost cooked add parsley and lemon slices to the top of the fish
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Blackened Redfish
- Four 10-12 oz Boneless Redfish Filets
- 2 cups Melted Butter
- 1/2 cup K-Paul's Blackened Redfish Magic
- 1 "White Hot" Cast Iron Skillet
Generously season both sides of fish, and pass through melted butter. Place, skin side up, in white hot skillet. Cook on first side for about 1-1/2 minutes, or until well charred. Turn fish and cook for about 3 minutes, until the thickest portion of the fish can be broken off and flaked. Serve with a cup of melted butter and a lemon wedge
Enjoy.
Yield: 4 Servings
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Broiled Catfish Fillets
- 4 catfish fillets
- 1/2 tsp. garlic salt
- 1/2 tsp. lemon pepper
- Lemon wedges
Sprinkle fillets with garlic salt and lemon pepper. Preheat broiler pan for 5 minutes. Coat with shortening spray. Place catfish fillets on broiler pan. Broil 3 inches from heat for 4-6 minutes until catfish flakes easily. Garnish with lemon wedges.
Makes 4 servings.
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Cajun Baked Fish
- 2 lb fish fillets (bass or catfish)
- 2 whole lemons
- 2 med onions
- 1/2 tsp thyme
- 1/2 tsp cumin
- 1 box corn flake crumbs
- Salt to taste
Marinade:
- 2 tbs prepared mustard
- 1 tsp hot sauce
- 1 cup Italian dressing (low calorie)
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp granulated garlic
- Juice of 1/2 lemon
Combine all ingredients for marinade. Add fish fillets and let stand in refrigerator for one hour.
Grease cooking sheet or use non-stick cookie sheet
Remove fillets and coat with corn flake crumbs. Place on cooking sheet. After all fillets are on sheet, slice 1/2 lemon into very thin slices and place over fillets. Cut onion into approximately 1/4 inch slices. Separate and place over fillets.
Add thyme and cumin seasonings over fillets. Squeeze 1/2 lemon over fillets.
Place in oven at 350F for 25 to 30 minutes or until onions brown on edges.
Remove and sprinkle with Cajun Creole seasoning.
Serves 4.
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Cajun Fish Balls
- 2 lb boiled filet fish
- 4 med boiled potatoes
- 1 med onion
- 2 tsp parsley
- 1-1/2 tsp season salt
- 1/4 cup onion tops
- 1/4 cup bread crumbs
Saute seasoning, onions, onion tops and fish for 5 minutes on medium fire. Add potatoes, bread crumbs to above mixture with fire off. Let cool. Roll mixture into small balls. Then roll in bread crumbs. Fry until golden brown.
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Fish Fillets
- 4 fish fillets
- 4 slices smoked ham
- 4 slices Swiss cheese
- 1/2 cup orange juice
- White pepper
- Bread crumbs
- 1 egg, beaten
Sauce:
- 1 tablespoon minced garlic
- 1/8 lb butter
- 1 tablespoon green onions
- 2 tablespoons parsley
- 2 tablespoons sliced mushrooms
- 2 tablespoons white wine
- 1/4 cup whipping cream
- 1/2 pound crabmeat
- Salt, red pepper, black pepper to taste
Preheat oven to 350F. Place filets in orange juice for 1 hour. Sprinkle with peppers. Place 1 slice of ham and cheese on each fillet. Roll and secure with toothpicks. Dip in beaten egg and sprinkle with bread crumbs. Place in greased dish and bake at 350F for 10 minutes. Remove from oven. Pour sauce over filets and bake another 10 minutes.
Sauce:
Melt butter and saute green onion, parsley and mushrooms for 2 minutes. Add garlic and saute another minute. Add wine, simmer 2 minutes. Add whipping cream and reduce to desired thickness. Add crab meat and slowly add remainder of butter.
Serves 4.
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Fish Supreme
- 1 large onion, chopped
- 1 large can mushrooms
- 4 tablespoons butter or margarine
- 2 tablespoons catsup
- 1 tablespoon mustard
- 1-1/2 tablespoons mayonnaise
- 1 tablespoon red wine vinegar
- 1 tablespoon Lea & Perrins
- 1/4 cup Italian dressing
- Dash garlic salt
- Dash Tabasco, to taste
- 1 Jalapeno pepper, chopped
- 6 fish filets (any fish will do)
Preheat oven to 350F. Saute onion and jalapeno pepper in butter for 5 minutes. Add drained mushrooms and cook for 5 more minutes. Remove from heat. In container mix catsup, mustard, mayonnaise, red wine vinegar, Lea & Perrins and Italian dressing. Mix well. Add garlic salt and Tabasco. Arrange fish in Pam-sprayed Pyrex baking pan. Spoon onion jalapeno mushroom mixture over fish. Pour mixture in container over the entire dish. Bake 40 minutes.
Serves: 4-6.
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Garfish Cochon
- 5 pounds fresh garfish fillets
- 3 pounds fresh ground pork
- 1 large yellow onion, finely chopped
- 1 medium bell pepper, chopped
- 1-1/2 stalk celery, finely chopped
- 2 large clove garlic, finely chopped
- 2 tablespoons cayenne pepper sauce
- 1 teaspoon black pepper
- 2 tablespoons salt
- 1/2 teaspoon oregano
- 1/2 teaspoon dill
- 2 eggs
- 1/2 cup cracker crumbs, finely ground
Heat oil on stove to 350F. Run fillets in food processor or until consistency of ground meat. Place in bowl and mix next 12 ingredients in order, mixing well. This will result in a mixture that can be used to fry, grill or barbecue, To fry, shape into balls and dip into your favorite frying mix and place into hot 350-degrees F. oil for 3-5 minutes until golden brown. To grill, shape into patties and place into hot skillet. No oil necessary, and grill 2-3 minutes per side until done.
To barbecue:
Place on prepared barbecue grill 20-25 minutes, using your favorite baste. Serve with green salad and hot buttered French bread.
This mixture also makes in excellent stuffing for duck, turkey, boneless chicken, cabbage, bell pepper, jumbo mushrooms, etc.
Serves 3-5.
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New Orleans Fish Creole
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 1 clove garlic, minced
- 2 tbs butter or margarine
- 1 can (15 oz) tomato sauce
- 1 tsp salt
- 1 tsp curry powder
- 1 tsp Worcestershire sauce
- 1/4 tsp Tabasco pepper sauce
- 6 frozen filets of sole or other white fish (about 1 to 1-1/2 pounds), partially thawed
- 1 cup chopped green peppers
- 3 cups hot cooked rice
In a large skillet cook onions celery, and garlic in butter until tender crisp. Stir in tomato sauce, seasonings, and sauces. Bring mixture to a boil. Add fish. Reduce heat, cover, an( simmer for 25 to 30 minutes, or until fish flakes easily with a fork. Serve over beds of fluffy rice.
Makes 6 servings.
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Redfish
- Four 3-lb Redfish Filets
- Olive Oil
- Salt & pepper
- 5 med onions
- 2 large bellpeppers
- 2 small cans (stems & pieces) mushrooms
- 3 cans Cream of Mushroom Soup
- 1 can Rotel, crushed
Fillet fish and cut into large serving size. Baste fish in olive oil, salt & pepper. Let fish marinate for approximately one hour in refrigerator. Chop onions & bellpeppers into sizes about as large as thumb nail. Saute in small amount of olive oil and until onions are clear. Add Rotel and bring to slow bubble for 15 minutes. Add mushroom soup bring to a slow bubble. Arrange fish into pan --cover with foil and put into 350F oven for 15 minutes. Remove and set aside while you saute onions, etc.
Uncover fish and pour off water from fish. Cover fish with the sauce from onion soup, etc. Pour oysters over servings of fish. Place pan into 350F oven, (DO NOT COVER FISH WITH FOIL). Let cook approximately 20 minutes and serve while hot.
*Garlic Bread goes good with this.
*One lb of Crabmeat and/or 1 lb of peeled shrimp can be added to soup mixture and cooked for about 10 minutes before pouring over fish.
Serves 12.
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Redfish Dip
- 1-1/2 pounds steamed redfish filets
- 1 tablespoon seafood seasoning
- 1 large package cream cheese
- 1/2 lb margarine
- 1 medium onion, chopped
- 3 tablespoons fresh chives, chopped
- 3 dashes Tabasco Sauce
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
Season redfish filets with seafood seasoning and steam until flaky. In separate pot melt margarine: add onions and soften. Melt in cream cheese. Add in chives, Tabasco Sauce, lemon juice and garlic. Stir well. Break up redfish into very small flakes and stir into cheese mixture until well mixed.
Serve hot with crackers or pour into mold.
Serves 10.
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Redfish Salad
- 1 pound redfish filets
- McCormick's Seafood seasoning Salt
- 1 small onion
- 1 tablespoon minced garlic
- 5 eggs
- 1 jalapeno pepper, fresh
- 1 tablespoon chive, chopped
- 1 tablespoon lemon juice
- 3/4 cup mayonnaise
- 3 tablespoons mustard
Season redfish filets with the McCormick's seasoning and salt. Place in steamer and cover with minced onion and garlic. Cook until done (approximately 5 minutes).
Remove and flake fish. Add chives and set aside to cool. Boil or steam eggs (can be done with fish), peel, chop whites and mash yokes. Mix eggs, finely minced jalapeno, lemon juice, mayonnaise and mustard with cooled fish. Serve as spread on bread or crackers.
Serves 6-8.
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Spicy Deep Fat Fried Catfish Strips
- 4 catfish fillets (cut in one inch strips)
- 2 tablespoons mayonnaise
- 2 teaspoons Cajun Creole mustard
- 1 teaspoon horseradish
- 6 dashes Tabasco
- 1 tablespoon Tony Chachere's
- 1 cup all-purpose flour
- 1 cup yellow corn meal
- Canola oil
Cut into 1 inch (across) strips. Add to catfish strips, mayonnaise, mustard, horseradish, Tabasco and Tony Chachere's. Mix well. Let sit overnight or for several hours. Heat enough oil to cover fillet strips well. When well heated, drop strips that have been breaded with flour and cornmeal mixed together and let fry until cooked and golden brown.
Remove from oil and let sit on paper towels to absorb excess oil.
Serves 4
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Spicy Garfish a La Creole
- 3 to 4 lb of garfish, cut in steak size
- 1/4 cup vegetable oil
- One 16 oz can Creole Tomatoes
- One 8 oz can tomato sauce
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 3 tbs chopped jalapeno pepper
- 1 tsp Tabasco sauce
- 1/3 cup minced garlic
- 2 stalks chopped celery
- 2 tbs fresh chopped parsley
- 1/3 cup water
Heat oil in saucepan on high flame. When oil is hot turn flame down and put in the garfish. Brown fish on both sides for about 1-1/2 minutes. Take fish out of pan and put in onions, green onions, bell pepper, celery, jalapeno pepper, minced garlic and parsley. saute until vegetables are cooked. Place fish back in pan and add Creole tomatoes, tomato sauce, Tabasco sauce and water. Let simmer for about 30 minutes.
Season to taste.
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Trout Meuniere
- 6 to 8 trout, fillets
- 3/4 lb real butter
- Cajun seasoning
- Salt and pepper to taste
- 1/2 onion, chopped fine
- 3 green onions, chopped
- 1 cup flour
- Bowl of milk
- Parsley
Season fish to taste and marinate in milk for 30 minutes. Add seasonings to flour. Towards end of 30 minutes melt 1/2 lb butter in frying pan on medium fire. Take fish out of marinade and dredge in seasoned flour before putting in frying pan.
Fry four fillets at a time, browning them on each side. Before cooking last four fillets add and melt rest of butter. Put fish in covered dish and place in warm oven. Save butter and put in separate dish until bottom of frying pan has been cleaned. Put butter back into frying pan and heat to saute onions, green onions and parsley. Saute until onions are soft and pour entire mixture over fish.
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