The following is a list of recipies that some of are members have contributied, we hope you enjoy!

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Seared Spotted Seatrout
Arugula and asparagus complimented with bacon and tomato orzo in a cream sauce!
First fill a large pot with water and bring to a boil (Make sure to heavily season the water).  While the water is coming up to a boil begin preparing the sauce.
 
for the sauce add little oil to a pan and bring to MEDIUM HIGH heat.  slowly render the fat out of the bacon.  once there is enough fat out of the bacon add the diced onions.  At this point add a pinch of salt (the salt will help sweat the onions, careful not to burn them.)  once the onions are translucent add in the case of Cherry Tomatoes, drop them in whole.  The tomatoes will quickly begin to blister.  Let them soften up for a few minutes.  Lastly add the Garlic and toss. 
 
Now you want to begin to build your thickening agent by using flour.  Slowly sprinkle in flour and mix by using a whisk.  You want to make a light paste.  Add as much flour to make this happened.
REMEMBER:  the heavy cream is heavy as is so too much flour is not needed.
give the flour a few minutes so the flour taste cooks out of the dish.  consistently whisking to make sure not too burn.
 
to incorporate the Heavy Cream you have to whisk vigorously to ensure that the flour wont clump in the sauce.  Continue to stir and add heavy cream till you reach you desired consistency.  At this point you can turn the heat low.
 
for the fish, simply Salt and Pepper to season.  Add oil to a pan and bring to High Heat.  quickly and carefully sear each side till golden brown.  Remove and place in the oven at 350 degrees to finish cooking.
 
Remove and drain pasta.  Toss the pasta in the pan with the sauce making sure its all incorporated.
 
In another pan.  Melt some butter on MEDIUM - TO MEDIUM HIGH HEAT.  once the butter is hot add your asparagus and cook until a light char.  Season with salt and pepper.  turn heat off when done.
 
plate the Orzo pasta first followed by the asparagus and rest the fish on top.  For garnish and salad toss some arugula in a bowl with oil, salt, and pepper.  top the fish with the arugula
 

 

Recipe By

Angel Vergara

Ingredients
Bacon - cut into strips
Cherry Tomatoes (Whole)
Onions - Diced
Garlic - Minced
Heavy Cream
Four
Orzo Pasta
Baby Arugula
Asparagus Firm white fish
Salt & Pepper
Olive Oil
Butter

 

ORANGE - ALMOND TROUT

1 lb. trout fillets
1/4 c. sliced almonds
1 med. onion, sliced
1/4 c. butter
1/3 c. orange marmalade
1/4 c. all-purpose flour
1/2 tsp. paprika
1/4 tsp. salt
1/4 tsp. pepper
2 oranges, peeled and sectioned

Cut fish fillets into four servings. Melt butter in 10-inch skillet; add almonds and onions and cook until onion are tender. Add orange marmalade, stir until mixed well, keep warm.

In small bowl combine flour, paprika, salt and pepper. Coat fish fillets with flour mixture. Brown fish in skillet over medium heat. Remove fish to serving dish; top with orange/almond sauce. Garnish with orange sections.

Recipe By

Keith Dreads

 

Blackened Redfish 

Classic version

Over the years, I have worked in many fine restaurants and I have experimented with quite of few blends to prepare this recipe. If this is your first attempt, I would suggest just going with Paul Prudhomme's Redfish Spice" that are readily available at Publix. The process however remains the same.

First off unless you would like the fire department to arrive don't prepare this inside your house unless you have a professional grade hood.

Generally I turn on my outdoor gas grill & place my old cast Iron skillet on the grill with the cover on. It will be ready in about 20 minutes. The pan (with no oil or butter) will become white hot in the center. When that happens it is ready.

Take the redfish filets (room temperature, just take them out of the refrigerator 1/2 hour before, otherwise the butter will congeal) and soak it in some melted butter. Take your spice mixture and dowse the filets on both sides until thoroughly coated. Do this right before you throw it on the pan. It will smoke like a three alarm fire and this is perfectly normal. The average slot size filet will take about 5 minutes on each side. You do not want to overcook & dry it out. Take the filet off the grill with a large flat spatula and using your finger just push on the flesh to see how firm it is. It should feel firm just like the palm of your hand when you push down on it.

Take it off the grill and place it on the plate with some cut lemon. As an added touch you can lightly baste it with a small amount of melted butter (Do not re-use any butter that came in contact with the raw fish). That will give it some extra moisture & a visual appeal that will make your friends mouth water.

I recommend serving this with Cajun Dirty Rice & some Saute collard greens to stay in the new Orleans Style.

Since the redfish is spicy, a stronger beer will work best although you could go with a bolder creamy Chardonnay such as Carmel Road or Clos Pegasse "Mitsuko's Vineyard"

Blackened fish from Wikepedia

Blackened fish is a preparation of fish fillets or steaks. Though often associated with traditional Cajun cuisine, it is in fact a modern invention of Chef Paul Prudhomme. It consists of pieces of fish dredged in a mixture of herbs and spices and cooked in an extremely hot cast iron skillet. If cooked properly, it has a brownish-black spice coating (hence the name) and a moist interior. The dredging mixture usually contains some combination of thyme, oregano, chili pepper, peppercorns and salt.

While the original recipe calls for redfish, the same method of preparation can be applied to other types of fish and to other protein sources, such as steak or chicken cutlets.

Recipe By:
Philip Richen

 

Wild and Mild Sea Trout

I found this recipe many years ago on a web site I have since forgotten and altered it to may taste.

Needed;1 Sea trout(or other mild fish), filleted, Lemon Pepper seasoning, Real Mayonnaise and Hot Pork Rinds
Prep:Pre-heat the oven to 350 degrees.Prepare a cookie sheet by covering with aluminum foil and spraying with cooking spray.

Cut the filets in half(if you wish) and press dry with paper towels.Apply a coat of mayonnaise to the filets, doesn’t have to be thick, just cover the entire filet so no meat is showing. Place the filets on the sprayed foil after coating with mayo. Lightly sprinkle lemon Pepper seasoning over the entire filet. Don’t use too much, you don’t want to overpower the other flavors.

Place about half the bag of Pork Rinds in a paper bag and crush ‘em. I use a pilsner glass to roll over the bag to break down the rinds further.You want the Pork Rinds to be the consistency of bread crumbs.Generously coat the filets with the crushed Pork Rinds. If you want it really spicy sprinkle on some cayenne or ground red pepper at this time.

Cook: Place the cookie sheet with filets in the 350 degree oven for 7-10 minutes, depending on the thickness of the filet. I always check my filets half way through cooking to ensure they are not cooking to fast or getting too done. Take the filets out and enjoy with a side of wild and long grain rice and sautéed green beans. You can add more or less Lemon Pepper and Mayo after tasting it the first time to determine your preference in flavors

Recipe By:
Bill Miller

 

Steamed Lemon infused Fish

Ron Submitted this recipe which can work with any fish although I think Pompano would be awesome prepared this way

Get a Pyrex or any glass dish.

*  Place approximately ¼ in. of water in the bottom.

* Slice several sections from a lemon.

* Lay the filets in the dish.* Place the slices of lemon on top of the filets.

*  Added several pads of butter across the top of the filets (if you like butter put more for taste).

* If you like certain spices on your fish, sprinkle them on now. I have known some people to add several small slices of onion.

* Cover the top of the dish with tin foil and put several holes in it to let out the steam.* Place in the oven and cook at 300 degrees until the fish is done.

Of course remove the filets and serve, but don’t throw the juice away. It makes a great dipping sauce (like lobster butter) for the mouthfuls of the filet.

Recipe By
Ronald Barna

 

Came across this cool web site that's based in Canada but has quite a collection of recipes. I am in the process of testing them out this month.