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Recipes

• Trout

• Spreckled Trout Cakes

  Ingredients & Instructions

  1 Cup flaked, steamed trout (speckled sea trout). Pick out any bones!
  1/2 Cup mashed potatoes
  2 tablespoons parmesan cheese
  2 tablespoons bread crumbs (or you could try wild rice)
  2 tablespoons minced onion
  1 tablespoon parsley flakes
  2 teaspoons Tony Chachere's Original Creole Seasoning
  2 teaspoons minced garlic
  1 beaten egg
  Mix together by hand
  Form into patties (makes approx 4 flattened patties)
  Fry until browned on medium to medium high heat in oil that covers the bottom of skillet
  Experiment with ingredients; each bach is different!
  - Capt. Fred and Janie Petty

• Trout Ceviche'

  Ingredients & Instructions

  4 mid-sized trout filets (or 2 big ones)
  Alot of lime juice (enough to drown the ingredients)
  1/2 cup of diced fresh cilantro
  2 roma tomatoes
  1/2 large onion
  1 avocado
  2 serrano peppers or 1 large jalapeno pepper
  1/2 an orange
  Salt and pepper (as needed)
  This is quite a simple recipe
  First you dice the trout filets, tomatoes, onion, and Serrano peppers into small pieces
  Leave the fish a little bigger than the rest
  I like to cut my Serrano peppers really small (gives more spiciness)
  Place the diced ingredients into a deep container in which you can pour the lime juice
  Cut up the limes and get to squeezin'
  Make sure to pour enough lime juice to cover all the ingredients
  Mix in the diced fresh cilantro
  Put in the salt and pepper as desired
  Squeeze in the orange juice from the 1/2 orange
  Place in fridge and let stand overnight so the lime juice will cook the fish
  Next day, dice up the avocado, add to the other ingredients and you will have a ceviche'
  - Mundo Valdez

• Pecan-Encrusted Trout

  Ingredients & Instructions

  Wash and pat dry trout fillets
  Crush pecans in a bag; the coating will be crunchier if some pieces are left a little bigger than others
  Make an assembly line of 3 bowls with: Flour, 2 eggs-beaten, crushed pecans
  Dust each fillet in flour, then dredge through eggs and coat with pecans. If necessary scoop some pecan pieces and pat on fillet until they stick
  Mince garlic and add to enough olive oil to coat bottom of skillet
  Saute fillets at medium to low heat until the meat flakes easily with a fork. If the oil is too hot the pecans will burn
  Freddy likes to fry his on a higher setting with a finely crushed pecans and no garlic using vegatable oil. Try it both ways and let know which you like best
  - Capt. Janie Petty

• Redfish

• Redfish Vera Cruz Style

  Ingredients & Instructions

  2 large redfish fillets
  1/2 cup lime juice
  1/2 teaspoon salt (optional)
  2 tablespoons extra virgin olive oil
  1 small onion, peeled and sliced
  1 small green bell pepper, seeded and cut into strips
  2 cloves garlic, finely chopped
  1/3 cup dry white wine
  1 (24-ounce) jar thick & chunky hot sauce (medium or mild)
  1/2 cup tomato sauce
  1/4 cup sliced ripe olives
  1 tablespoon capers
  (1/4 cup pickled jalapenos, sliced, optional)
  Arrange fish in 13X9 inch baking pan. Sprinkle with lime juice and salt. Cover; refrigerate for at least 20 minutes
  Heat oil in large, nonstick skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are crisp-tender. Add wine; cook for 1 minute
  Stir in salsa, tomato sauce, olives, capers, and jalapenos. Bring to a boil. Shake off excess lime juice and cut fillets in half. Place fish in sauce. Reduce heat to low; cover. Cook for 8 to 10 minutes or until fish flakes easily when tested with fork. Serve with cilantro and lime wedges
  Makes 4 servings
  - Capt. Janie Petty

• Cedar Plank Redfish

  Ingredients & Instructions

  Pick up a 10 foot by 7 inch by 1/4 inch cedar board from Home Depot and have them cut it into 16 inch by 7 inch pieces
  Place half shelled Redfish on top of sliced lemon on top of a cedar board
  Rub brown sugar over the entire fish
  Make up the following dry rub:
  + 2 Tablespoons of Kosher or coarse salt
  + 2 Tablespoons of brown sugar
  + 1 Tablespoon black pepper
  + 1 Tablespoon garlic powder
  + 1 Tablespoon dried basil
  + 1 Tablespoon paprika
  + 1 Tablespoon dried paragon
  Mix dry rub thoroughly and sprinkle it over fish. Place cedar plank over outdoor grill at a temperature of 375 degrees for 25 to 30 minutes
  - Abbey Zimmerman

• Grilled Redfish Slabs

  Ingredients & Instructions

  1 large (25-28 inches) freshly caught Red Fish
  1 lemon
  1 & 1/2 cups ranch dressing
  1 & 1/2 cup French’s fried onions
  3Tbls. Cajun Spice (your rub or Tony Chachere’s/Zatarain’s)
  1 Tbl. coarse black pepper
  Clean fish by removing two slabs of meat from head and backbone
  STOP CLEANING! DO NOT remove skin, scales or rib bones
  Wash fish slabs and pat dry with paper towels
  Squeeze ½ Lemon on each slab
  Cover each slab with Cajun spice and pepper
  Spread 3/4 cup ranch dressing on each slab
  Cook scales side down on medium hot covered grill approx 10 minutes
  Sprinkle ½ fried onions on each slab and cook another 10 minutes
  Note: Do not turn fish. Scales remain down for entire cooking time
  Remove fish to a platter or board when thickest meat is firm & flaky
  Serve by cutting portions directly off the skin & scales
  - Tim Holmes

• Flounder

• Flounder Stuffed with Crab

  Ingredients & Intstructions

  Rub extra virgin olive oil on both sides of the flounder
  Dust with white pepper, cracked black pepper and sprinkle sea salt lightly on both sides
  Place a thin slice of lemon inside the fish, on top of the backbone, and on top of that put the crab stuffing. I just mash up a crab cake from the seafood section of my grocery store or seafood market
  Place a pat of butter on top of the stuffing, and another thin slice of lemon on top of the butter
  Sprinkle chopped green onion (stem) on top of the stuffing
  Build a small fire on one side of the Weber. When the coals are gray and ready to cook, place the flounder on a piece of heavy duty aluminum foil on the other side of the Weber from the coals
  Place the cover with the vents in the top of the Weber open and above the flounder and allow to bake. The temperature will remain constant inside the Weber at 300 - 350
  Check the fish after 20 minutes to be sure the flounder is not cooking too fast. Two flounder should take 30 - 40 minutes total. Remove them from the grill when you can flake off the meat with a fork
  Serve on plate with your sides and dress the plate with cilantro or parsley. A cold white wine is almost a requirement
  - Marty Halseth

• Flounder Francese

  Ingredients & Instructions

  2 oz. (1/4 cup) sliced almonds
  4 flounder fillets, 6 to 8 oz. ea
  Salt & pepper
  3 large eggs
  A splash heavy cream (I used 2% milk)
  4 tbls. ex-virgin olive oil, divided
  3 tbls. butter, divided
  1/2 cup dry white wine, eyeball it-a couple of glugs
  Handful flat-leaf parsley, finely chopped
  1 lemon, zested & juiced
  3 tbls. Capers
  2 cloves garlic, finely chopped
  1 pound triple washed spinach, tough stems removed, coarsely chopped
  1/4 tsp. grated or ground nutmeg, eyeball it
  Toast almonds over moderate heat & reserve
  Preheat a large skillet over medium to medium high heat. Season the fish with salt and pepper. Beat eggs with cream. Add 2 tbls. ex-virgin olive oil to the skillet, 2 turns of the pan then add 2 tbls. butter, cut into small pieces
  Dip the fish into the eggs and cook on both sides until just golden, 5 to 6 minutes total. Transfer fish to a plate and cover with a loose foil tent to retain heat
  Add wine to the pan and reduce by half, 1 minute, then add 1 tbls. butter and a handful of parsley to the pan. Stir in the lemon juice and zest and the capers. Turn off the heat. Pour sauce over fish and top with sliced almonds
  Return skillet to heat. Add remaining 2 tbls. ex-virgin olive oil, 2 more turns of the pan. Add chopped garlic and let it speak by coming to a sizzle. Wilt in spinach, turning to coat in ex-virgin olive oil and season with salt, pepper and nutmeg. Serve spinach alongside flounder
  The snapper came out so good, I can’t wait to try it on flounder…all I have to do is catch one!
  - Janie Petty

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