BAKED GROUPER

INGREDIENTS:
2 lbs. Grouper steaks
1 sliced lemon
1 sliced onion
1 cup sour cream
1 tsp. prepared mustard
¼ tsp. Paprika
Salt & pepper 

COOKING DIRECTIONS: 

Make a layer of lemon and onion slices in a greased baking dish.  Sprinkle with salt and pepper.  Place fish on the slices, cover, and bake about 20 minutes at 400° or until flaky.  In the meantime, make a sauce from the sour cream, mustard, ½ tsp. salt and paprika.  Pour the sauce over the fish, and then broil three inches from flame until brown.

REDFISH WITH LINGUINE

INGREDIENTS:
1-1/2 lbs. fillet
1 stick butter
1/3 cup onions, diced
4 garlic cloves, minced
1 tbs. flour
3/4 cup milk
3 tsp. fresh parsley, chopped
6 oz. linguine
Salt & pepper to taste

COOKING DIRECTIONS:

Cook linguine as directed on box. Melt butter in a large skillet over low heat and sauté’ onions and garlic until tender. Blend in flour; add milk and fish, and reduce heat to simmer. Cover and cook 6 -8 minutes. Add parsley, salt and pepper. Cook for 2 more minutes. Serve over linguine. Serves 4.
 

BROILED SNAPPER

INGREDIENTS:
1 – 2 Snapper fillet
Salt & pepper to taste
Butter
Lemon juice
Progresso seasoned bread crumbs

COOKING DIRECTIONS:

Line pan with foil and butter. Place fillets in pan. Butter top of fillets and squeeze fresh lemon on top. Salt and pepper to taste.
Cover fillets with breadcrumbs.
Bake in a preheated oven at 375° for about 8 - 10 minutes
 

ITALIAN BAKED SNOOK

INGREDIENTS:
Snook fillet, skinned
1-1/2 cups Italian stuffing
1 tomato, quartered in wedges
1/4 cup Italian salad dressing
Italian stuffing:
Mix together well, 1-1/2 cups seasoned breadcrumbs, 2 tbsp. grated Romano cheese, 1 crushed clove of garlic, and 3 tbsp. olive oil.

COOKING DIRECTIONS:

Stuff the fish with the dressing and put in a baking pan. Put the tomato wedges on top and pour the salad dressing over all. Bake 45-60 minutes in 350° oven, or until done. Serves 4-5.
 

CRAB-STUFFED TROUT

INGREDIENTS:
2 lbs. fillet
Salt & pepper to taste
Deviled crab for stuffing (see Crab Cake recipe)
1/2 cup melted butter
COOKING DIRECTIONS:
Skin fillets and season both sides with salt & pepper. Place one fillet in a well-greased baking pan. Place stuffing on the fish fillet and cover with the remaining fillet. Brush fish with melted butter. Bake in a moderate oven 350° for 25-30 minutes or until fish flakes easily when tested with fork. Remove carefully to a hot platter and serve.

For microwave ovens, cook covered with plastic wrap in a baking dish. Put one or two small holes in wrap to allow steam to escape. Cook full power for 15-20 minutes or until bottom fillet flakes easily when tested with a fork.

CHEESY STUFFED STRIPER

INGREDIENTS:
2-lb. whole striper
1/2 cup sliced fresh mushrooms
1/4 cup chopped green onions or fresh white onions
2 tbsp. parmesan cheese
Salt & pepper to taste

COOKING DIRECTIONS:

Spoon mix of onion, mushroom and cheese into cavity of fish. Season with salt and pepper; secure with toothpicks or skewers.

Broil or grill over hot coals about 8-10 minutes per side, until fish passes the fork test.
 

CHEESY BROILED WAHOO

INGREDIENTS:
2 lbs. Wahoo fillets, sliced thin
2 fresh lemons, cut in half
½ cup parmesan cheese, grated
¼ tbsp. butter, melted
3 tbsp. mayonnaise
3 tbsp. green onion, chopped
¼ tsp. salt
COOKING DIRECTIONS:

Line a broiling pan or cookie sheet with foil and spray with non-stick. Combine cheese, butter, mayonnaise, onions and salt in a bowl and reserve.

Place fish in pan and squeeze lemons on them. Bake at 375° until flaky – approx. 10 minutes. Remove from oven and place cheese mixture on fish.

Change oven to high broil. Broil until cheese in lightly bubbly, approx. 1 – 2 minutes.
 

SPICY GRILLED TUNA

INGREDIENTS:
¼ cup olive oil
½ tsp. salt
½ tsp. cayenne pepper
¼ cup lemon juice
2 garlic cloves, minced
1 shallot, minced
½ tsp. cumin powder
¼ cup chopped fresh cilantro
2 lbs. tuna fillet

COOKING DIRECTIONS:

In a small mixing bowl, combine olive oil, salt, cayenne, lemon juice, garlic, shallot, cumin and cilantro. Place tuna in a glass or ceramic dish. Pour marinade over tuna and marinate one hour in refrigerator, turning once. Brush grill with vegetable oil and heat to medium. Grill fish 4 to 5 minutes on each side. Garnish with cilantro sprigs and lemon wedges. Serves 4.
 

GRILLED MAHI MAHI.

INGREDIENTS:
Basil Butter: 8 oz. butter
½ cup basil (chopped, fresh)
Marinade: 1 cup olive oil
¼ tsp. ground white pepper
¼ tsp. salt
¼ tsp. garlic powder
Juice from 1 fresh lemon
COOKING DIRECTIONS:

Marinate your Mahi (Dolphin) for one hour at room temperature.
Grill 4 – 5 minutes on each side.
Using a food processor, cream the butter with the basil. Serve with the Mahi.
 

COBIA ON THE GRILL

INGREDIENTS:
1 – 2 lbs. fillets, thinly sliced
3 tbsp. butter, melted
3 fresh lemons
2 tbsp. oregano
COOKING DIRECTIONS:

In a bowl, combine butter and oregano. Squeeze 2 lemons, then scrape the lemon and add the pulp. Mix well. Place foil on counter and spray with non-stick oil. Place fillets on foil and pour ½ the butter mixture on the fish.

Slice 3rd lemon thinly and place on fish.

Grill on high heat. After 10 minutes, add remainder of butter mixture. Check for doneness after 5 more minutes.

Serve with hot garlic bread and salad.
 

HOLY MACKEREL FLORENTINE

INGREDIENTS:
4 Mackerel fillets
1 pkg. frozen spinach
4 tbsp. butter
Grated onion
¼ cup lemon juice
Salt to taste
Pinch of nutmeg
1 egg, lightly beaten
Bread crumbs
8 oz. can onion rings

COOKING DIRECTIONS:

Cook spinach, drain and add butter, onion, lemon juice, salt and nutmeg. Dip fillet in egg and breadcrumbs. Sautee’ in butter until lightly browned. Place fillets on spinach bed and top with onion rings. Bake at 300° for 5 to 8 minutes.
 

FRIED CATFISH

INGREDIENTS:
8 – 12 oz. fillet, per person
Salt and Pepper to taste
All Purpose Golden Dip Breading
Vegetable Oil
COOKING DIRECTIONS:

Remove water from fillets, so that water will not pop in the frying oil. Salt and pepper fillets to taste. Batter with breading on both sides. Fry on medium heat until golden brown on both sides.
 

BASS STEAMED IN BEER

INGREDIENTS:
Bass fillets
1 beer
2 bay leaves
Chopped onions
Mrs. Dash Original Seasoning
Salt and pepper

COOKING DIRECTIONS:

Preheat oven to 350°. Add salt, pepper and Mrs. Dash to taste. Place fillets in broiler pan with onions; add bay leaves to the side of fillets. Pour beer around the outer edge of fillets and steam until tender, about 10 minutes.
 

BAKED STUFFED PIKE

INGREDIENTS:
3 – 4 lbs. Pike fillets
5 tbsp. butter
1 med. onion
1 med. green pepper
6 – 8 strips bacon
Lemon juice
Salt and pepper

COOKING DIRECTIONS:

Preheat oven to 350°. Melt butter; pour in a 9x13 cake pan. Place fillets in the butter; season with salt and pepper, and spread onion and green pepper over fillets. Sprinkle 2 tsps. Lemon juice over fillets with 6-8 strips bacon. Bake for about 25 minutes.
 

SALMON WITH SOUR CREAM

INGREDIENTS:
Salmon fillet
Sour cream
Salt & pepper
Minced onions
Capers
COOKING DIRECTIONS:

Season salmon with salt and pepper, then top with sour cream, minced onions, and capers. Bake about 8 minutes, then broil until “lightly” brown
 

BAKED STUFFED SHAD

INGREDIENTS:
1 piece boneless Roe Shad (1-2 lbs.)
¼ cup onions, minced
¼ cup bell pepper, minced
¼ cup celery, minced
4 tbs. butter
8 oz. shad roe
½ cup seasoned bread crumbs
½ tsp. salt
½ tsp. pepper
3 pieces bacon, cut in half
Juice from one lemon

COOKING DIRECTIONS:

Melt butter. Sauté onions, bell pepper, and celery until tender. Add breadcrumbs, break up roe, salt, and pepper. Mix well and cook lightly.

Place shad in buttered baking dish, flesh side up. Stuff cavities of shad where bones were removed. Cover and bake for 20 to 25 minutes in preheated 375° oven. Put a little water around edge to keep the shad from drying out. When about 3 minutes of cooking time is left, place bacon across the top to finish. Drip juice from one lemon on top. Serves 4 to 6.

For cooking in a microwave oven, cook without bacon 4 to 5 minutes per pound. Place bacon on top 3 minutes before finished. Allow one minute cooking time per slice of bacon. Cook covered.
 

AWESOME FRIED SUNFISH

INGREDIENTS:
Sunfish
1 box Jiffy Corn Muffin Mix
1 can Progresso Italian Bread Crumbs
Buttermilk
Flour

COOKING DIRECTIONS:

Flour the fish. Mix corn muffin mix and bread crumbs. Dip floured fish in the buttermilk and then in the breading mix. Deep fry to your liking.
 

HONEY FRIED WALLEYE

INGREDIENTS:
Walleye fillets
Vegetable oil
Honey
1 egg, lightly beaten
Golden Dip Breading
Salt & pepper to taste
1/8 tsp. nutmeg

COOKING DIRECTIONS:

Dry fillet on paper towels. Heat oil. Mix oil and honey. Sprinkle fillets with salt, pepper and nutmeg. Dip fillets in egg mixture and coat with breading mix. Fry about 3 minutes on each side or until golden brown.
 

BOILED LOBSTER

INGREDIENTS:
6 live lobsters (1 1/2 - 2 lbs each)
1 Cup of salt
1 Cup of Old Bay Seasoning
Melted butter
Fresh lemon juice
COOKING DIRECTIONS:

Put lobsters in with seasoning and just enough warm water to cover the top of the lobsters. Bring water to a boil for 5 minutes. Then let simmer for 3 minutes with the heat off. Melt butter and add fresh lemon juice to taste. Serve hot. Serves 4 to 6 people.
 

VINCE'S CRAB CAKES

INGREDIENTS:
1 lb Crab Meat
4tbs. Cooking Oil
1 Cup of finely chopped Bell Peppers
1 Cup of finely chopped Celery
1 Cup of finely chopped onions
1 Egg beaten
1 tbs. Prepared Yellow Mustard
1/2 Cup of Naturally Fresh Bleu Cheese Dressing
1/2 Cup of Progresso Italian Bread Crumbs
Salt and Pepper to taste

COOKING DIRECTIONS:

Sautee' onions, bell peppers & celery in oil until tender. Combine all ingredients and mix well. Shape into cakes about 1/4" tight and 2 1/2" in diameter. Cut PVC pipe makes for a great crab cake form. Cook over medium heat until golden brown on both sides. Serves 4 to 5.
 

SHRIMP ETTOUFEE'

INGREDIENTS:
2 lbs medium shrimp, peeled and de-veined
1 stick of butter
1/4 cup of chopped onions
1/4 cup of chopped celery
1/4 cup of white wine
1/4 cup of chopped fresh parsley
2 tbs. minced shallot
1/2 cup of chili sauce
1/8 tsp. of salt
1/8 tsp. of pepper
1 cup of freshly cooked rice

COOKING DIRECTIONS:

Melt butter in a large skillet over a low heat. Add chili sauce, onions, celery, salt and pepper, sauté until tender. Add shrimp and wine; sauté 3 minutes on each side. Add parsley and shallot, cook on simmer for 3 minutes. Serve hot over cooked rice. Serves 4.
 

STEAMED CLAMS

INGREDIENTS:
6 to 8 Cherrystone clams per person or 1 lb of steamed clams per person
Melted butter
Fresh lemon juice
COOKING DIRECTIONS:

Clean clams well with a brush. Place in a colander or steamer with about 1/2 inch of water and cover. Steam until clams open.

Serve hot with melted butter and lemon juice.
 

OYSTERS ROCKEFELLER

INGREDIENTS:
2 dozen oysters in the half shell
1 15oz can of spinach
1 tbs. Celery salt
Salt and pepper to taste
8 Slices cooked bacon
2 bay leaves
1 stick of butter
1/2 cup of seasoned bread crumbs
Worcestershire Sauce
Parmesan Cheese
COOKING DIRECTIONS:

Chop and drain spinach. Melt butter and add onions, celery salt and salt and pepper, chopped bacon, bay leaves, and cook over a low heat for 5 minutes. Then add spinach and cook for 3 more minutes. Add breadcrumbs and mix well. Spread mixture over oysters and add a few drops of Worcestershire sauce on top, then garnish with parmesan cheese. Broil in oven until edges of oysters curl. Serve hot. Serves 4.