How to Clean and Store Fish
By Bait N Wait Learn how to properly store and clean your fish: What
Zesty Halibut in Ginger Dressing
By Carey Audette Recipe to die for 1 (2-pound) skin-on halibut fillet or white
Cooking Facts
By Bait N Wait The ten minute rule–measure fish at its thickest point. allow
Pan Fried Sail Cat
By Bait N Wait 1 1/2 lb sail cat fillets 1/4 teaspoon salt 1/4
Garlic Herb Shrimp
By Bait N Wait This 10 min recipe is my top choice set out–4
Marinated Grilled Cobia
By Chef John Start with —- 4 fillets 1/4 cup olive oil 1/4 cup
Baked Snapper with Peach Mango Salsa
By Big John INGREDIENTS: 1/4 TSP SALT 1/8 TSP PEPPER 1 1/2 LB FILLETS
GRILLED GROUPER SANDWICH
By Chef John INGREDIENTS: 1 tablespoon blackening seasoning 1 1/2 lb fish fillets 3/4
Pan Fried Cod
By Sunspree INGREDIENTS: 1 1/2 LB COD FILLETS 1/4 CUP FLOUR 1 EGG BEATEN
Sauteed Flounder with Orange Butter
by Bait N Wait INGREDIENTS: 2 TABLESPOONS UNSALTED BUTTER DIVIDED 1 TABLESPOON SEAFOOD SEASONING
Blackened Shrimp Alfredo
By D K INGREDIENTS: 1-package linguine pasta 1- tablespoon olive oil 1 1/2
Lemon Pepper Pasta
by Sandy Ingredients: 1 lb spaghetti 2 tsp olive oil 3 tsp lemon juice
Cheesy Sour Cream Noodles
By Walter Ingredients: vegetable oil spray 4 oz dried yolk free noodles
GROUPER WITH HERBED LEMON BUTTER
By John BROILED GROUPER WITH HERBED LEMON BUTTER. THIS IS THE RECIPE FOR OCTOBER
ONE RED ONION
By Bait N Wait Tackle This onion recipe is a real treat The name
SHRIMP SCAMPI
By Dakota Shrimp scampi The ingredients. You will. Need. Are. 1 tsp reduced -calorie
TUNA TOSTADAS
By Bob TUNA TOSTADAS 48-1/2-INCH FAT FREE FLOUR TORTILLIAS 9 1/4 OZ CAN TUNA
PAN SEARED FISH WITH CAPERS
By Nancy PAN SEARED FRESH FISH WITH CAPERS/WINE SAUCE TO SERVE:PLACE FISH WITH CAPERS/WINE
LOW CHOLESTEROL FISH
By Mike NEED A LOW CHOLESTEROL RECIPE WELL THIS ONE IS OUT OF THE
TEXAS CAVIAR
By Cary SOME SAY THINGS ARE BETTER IN TEXAS WELL TRY THIS AND YOU
LOW FAT SUPPER SALAD
By Big John THIS SALAD WOULD BE GOOD AS A MAIN COURSE OR SIDE
PAN SEARED FRESH FISH
By John PAN SEARED FRESH FISH WITH CAPERS/WINE SAUCE TO SERVE:PLACE FISH WITH CAPERS/WINE
EASY CATCH OF THE DAY
By Veronica 2= LARGE FISH OF THE DAY FILETS 1/4=CUP WHITE WINE JUICE OF
Mushroom Baked Fish
By Ronnie 1 1/2 lb fresh fish filets 4 tablespoons butter 2 cups sliced
Cranberry gravy / POT ROAST
By Big John ITEMS NEEDED 3-TABLESPOONS ALL PURPOSE FLOUR 3 TABLESPOONS WATER LIQUID IN
Pork Molds
By Bait n Wait This will make 8 servings 1-pound ground pork sausage 1
Low Cal Pizza
By Bob 1 1/2 LB GROUND TURKEY 1/2 C.CHOPED GREEN PEPPER 3 0Z CHOP
Low Cal Calzones
By John 2-tsp butter 2-c sliced mushrooms 2/3 c ricitta cheese 2-oz.mozzarella cheese diced
Glazed Apple Rings
By Mike 1-cup sugar 2-cups water 1-tsp red food coloring 4-large apples combine sugar
Cold Beet Salad
By Mike 6-beets 6-boiled potatoes 4-hard cooked eggs 2-apples 3-lge sour gherkins mayo or
Over the Falls Eggs
By Ronnie deviled scrambled eggs 6 well beaten eggs 1/2 cup heavy sour cream
Banane Pese
By Veronica 1/2 cup vegetable oil 2 med green plantains,peeled and cut crosswise in
Baked Fish
By Veronica Bake fish 1/4 cup mayonnaise 1/4 cup sour cream 1 package dry
Hot Fish Salad
By John RECIPE TO DIE FOR. THIS ONE IS CALLED HOT FISH SALAD. YOU
Cholate banana cottage cheese
By John Combine 2 servings of low or no-fat cottage cheese with one serving
Savory Profiterole with Lobster and Truffle Oil
By Jim G. Savory Profiterole with Lobster and Truffle Oil Croquembouche with Tangerine Gastrique
Pan-Seared Diver’s Scallops with Roasted Red Pepper Paint and Basil Oil
By Jim G. Recipe Summary Difficulty: Medium Prep Time: 25 minutes Cook Time: 20
Seafood Gumbo
By Jim G. Seafood Gumbo Recipe Summary Difficulty: Medium Prep Time: 25 minutes Cook
Its Getting Cold Grown Up Cocoa
By James 2 Servings 2 c Prepared cocoa 2 Jigger peppermint schnapps 1 1/2
Crab Fish Soup
By Jim 2 Stalks celery; finely .. chopped 1 Leek; finely chopped 1 Onion;
Fried Bluegill with Remoulade Sauce
By Jim Of course, you don’t necessarily need a mess of bluegill to make
Smoked Salmon Quiches
By Jim FILLING—————- 1/3 c Chopped fresh mushrooms 1 tb Chopped green onion 1
Shrimp Vegetable Stirfry with Linguine
By Steve 6 oz Uncooked linguine 1 tb Olive oil 3/4 lb Shelled raw
Summer Salsa
By Jim Z. 3/4 c Finely chopped tomato 3/4 c Finely chopped zucchini 3/4
Spinach Stuffed Snapper Fillets
By John 10 oz Frozen chopped spinach 1 ts Salt 1/8 ts Pepper 1/2
Shrimp with Orange Jalapeno Salsa
ORANGE JALAPENO SALSA 2 Plum tomatoes; seeded and .. finely chopped (3/4 cup) 1
Flounder in Mushroom Cream Sauce
By Char 2lbs. flounder fillets, 4 cups fish stock, 1/3 cup butter, 1/2lb. mushrooms
Anchovy Wine Sauce
By Wayne 1/8 lb. canned anchovy fillets, 1 clove garlic,(crushed) 1/4 cup dry sherry,
Rice & Shrimp Salad
By Dakota Johnson 1 cup uncooked rice salt & pepper oregano marjoram 1/4 cup
Bacon Stuffed Flounder Rolls
By Jim 3 Slices bacon Butter or margarine — melted 1 6oz. pkg. herb
Hand-wrapped Sushi
By JCZ 2 c short grain rice 2 oz fresh ginger root 1 tb
Blackened Red Snapper with Lime Cilantro Aioli
By Jim Est. cooking time: 9 mins Nutrition Facts Ingredients: 2 tablespoons crushed dried
Fish on a Stick
By Veronica Preparation Method: Wood fire Non Food Items Needed: foil just the right
Grouper Pie
By Jim Zukaitis 1 lb. filleted Grouper fish 3/4 pint milk Salt and freshly
Vegetable Stuffed Salmon
By John 6 tablespoons unsalted butter 3 shallots, minced 3 carrots, shredded 2 zucchini,
Vera Cruz Red Snapper
By Surf Caster This spicy mexican style tomato sauce works well with red snapper
Stuffed Squid
By Jimmy Z. 3 whole squid – cleaned. Reserve tentaclesStuffing 1 clove garlic –
Fillets of Seafood with Toppings – Trout with Yoghurt, Lemon and Ginger
By Annette 4 fillets of trout 1 carton of natural yoghurt – Greek style
SNOOK SUMMER SALAD
By Jim Z. 1 lb. Snook fillets 4 cups lettuce, chopped 3 medium cucumbers,
Corn Bread
By James Ingredients: 1 cup of flour 1/4 cup sugar 2 teaspoons baking powder
Fish-Asparagus Bisque
By Mike Z. 1/2 pound fresh or frozen cod or orange roughy fillets 1
Plantain and Fish Casserole
By Jimmy 10 firm ripe plantains ½ cup of grated cheddar cheese 2 lb.
Beer Batter Snook
By Jim Zukaitis 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon baking powder
Fish stew
By Jim 1 lb. white fish fillets 1/4 cup vegetable broth 1 medium onion,
Herb Baked Florentine Snook
By Pat Sullivan 6-8 Snook Fillets 1 box froz.whole leafspinach 1 Onion Rosemary Olive
Layered Baked Fish
By Jim Zukaitis You need 2 pounds of Fish 2 cups of shredded carrots
Easy Gumbo Soup
By Big John You Need. 1, 8 ounce can of stewed tomatoes 1, 6
PICKLED SHRIMP
By John 1-1/2 POUNDS COOKED SHRIMP,PEELED AND DEVEINED 1 CUP WHITE VINEGAR 1 CUP
Blackened Grilled Snook
By Jim Zukaitis First you need the Snook For the coating you need, 1
Fresh Salmon Chowder
By Jim 2 md Onions; sliced 2 Carrots; sliced 2 Stalks celery with
Black Bean and Roasted Corn Salsa Over Trout
By Jim 1-15 oz. can black beans, rinsed 2 ears grilled corn, kernels cut
Shark Kabobs
By Randy 1 lb black tip shark (or tuna steak, swordfish, mako, marlin) 2