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Not many folks, including myself, though trigger fish would be a good fish to eat, but I'm here to tell ya, they are delicious!!!! If cooked the way I describe below, they'll taste just like lobster!! No joke.

Though very tough to clean (i.e. dull up a fillet knife) with their tough skin, they are definately worth the time and effort.

Fillet out the meat (skin off)
rinse fillets with fresh water then place... [Read More]

Easy to fix and tastes great.

What you'll need:

shark steaks (as thick or as thin as you want them, usually 1/2-3/4 inch work/cook great)
Brown sugar
Worchestershire sauce
Stubb's liquid smoke or oak or hicky wood chips if smoking on the grill (note: Jack Daniels wood chips work great!!)
Fresh chop'd garlic
Ground pepper
Sea or Table salt

Use a small bowl to mix the marinade:
Mix about 1/4 of Worchester sauce, 1/2 Tea Spoon of liquid smoke into a small bowel, add in a dash of sal... [Read More]

This will warm up a group of tired hungry fishermen on a cold winter day.

3 med potatoes 1/4 lb elbow macaroni
1 26 oz can cream of mushroom soup
1 26 oz can of cream of chicken soup
1 15 oz can young small Early peas (LeSueur) undrained
1 4 oz can sliced mushrooms drained
6 6 oz cans of dark chicken (leg and thigh) drained
1 tblsp bacon grease
1 15oz can black Olives (undrained)

Peel dice and cook potatoes until tender in water w/ bacon grease. When taters are tender pour tate... [Read More]

This recipe is posted with the warning that it is a Historical Recipe and that today it is Illegal to kill old drum. However it would make a good meal for a group cookout when the puppy drum are co-operating. Easy enough to prepare outdoors in cool weather.

(1) 15-20lb fillet of drum diced into 2" cubes
24-30 redskin 'taters
(1) Quart streaked lean in 1/4" cubes
1/2 stick real butter
1/2 oz sea salt
Plenty of cornbread batter

In a large pot (preferabally with a basket) b... [Read More]

I know its not fish but you really should try this one if some buddy of yours gives you some deer he shot while you were fishin'!!


May sound weird but trust me in montana we tried this on everything from deer to elk, bear and grouse and it was awsome everytime!

serves fiveish

deer meat (back strap if possible)
flour
spices
olive oil
4 cloves garlic
1 small onion
1/4 cup marsala wine
1 pint heavy whipping cream
1 carton sliced mushrooms


pound meat with mallet 1/4&qu... [Read More]

This is my favorite Sea Bass recipe:

4 whole Black Sea Bass (about 3/4 to 1 pound each) - cleaned, rinsed and dried
4 garlic cloves, chopped
2 tablespoons white wine vinegar
1/4 cup sesame oil
1/3 cup tamari soy sauce
6 thin slices of fresh ginger, cut into thin strips
4 sprigs fresh cilantro, roughly chopped
4 thinly sliced green onions

Make 2 slashes about 1/2" deep on each side of the fish. Place them flat in a single layer in a glass dish. Combine all the other ingredients,... [Read More]

Japanese Ginger Fish

I got this recipe from a chef at a Scuba Diving conference in the mid 1980's in Raleigh. Folks who don't like fish will eat this. I've seen it many times and have prepared it with much success.

Firm fish fillets. I bet spanish would be great. Tallapia is an excellent choice when nothing is biting. Sea Mullet would be awesome!

Mix a marinade of white wine1/2 cup, soy sauce1/2 cup, prepared (wet) garlic 1 heaping tablespoon, and ginger root sliced and bruised a bit 1... [Read More]

6 tablespoons garlic flavored olive oil
2 tablespoons fresh lemon juice
4 teaspoons chopped fresh rosemary
12 ounces tuna Steak - cut into 1 inch pieces
12 1x1x1/4" red onions pieces
8 slices lemons
4 cups mixed baby greens


Prepare barbecue (medium-high heat). Whisk oil, lemon juice and rosemary in small bowl to blend. Season dressing with salt and pepper. Thread tuna, onion and lemon slices onto 4 metal skewers. Brush with dressing; sprinkle with salt and pepper. Grill tuna and... [Read More]

I know I know...WHAT!!!!
But some people may eat something other than fish.

So that being said I hope you enjoy how I love my Mac and Cheese.

I make quite a bit because I have a large family.

Ingredients

1 box of raw Mac Noodles ( located with the raw speggetti noodle) I like the over size noodles.

1 glass jar of cheese whiz

A little sugar. In a large pot ( potatoe Pot) I might add about a table spoon. add alittle at a time untill you find the way you like it.

... [Read More]

I love spanish makerel but my wife doesn't. The only way she likes them is deep fried. Does anyone have any different baking and grilling recipes?

A good friend that I work with who is an awesome cook recommends this highly, thank Garye not me.

(4) cups chicken broth (or fish stock)
(2) cups diced tomatoes (de-seed)
(2) tablespoons tomatoe paste
(6-8) threads of saffron
(1) teaspoon minced garlic
Rosemary - thyme -salt & pepper to your taste
(10) oz. - (16) oz. Fish (Cod, whiting, mackerel)

Put the first six ingredients in a stew pot. Bring to boil - then simmer for 30 minutes. Then put the Fish in for 10-15 minutes mo... [Read More]

Found this on crappie.com. It came out great.

Original Recipe: http://www.crappie.com/Recipes/nauti-buoys-baked-stuffed-crappie.html

My changes in italics below:

Suggested as 2 servings.
- I used 6 medium crappie filets and made about 2/3 of the recipe. I would use more meat next time.

1) In a 9" baking dish, place a layer of thinly sliced onions (preferably 10/15 onions)
- I don't know about "10/15". I sliced about 1/3 of a large sweet onion to get a single layer... [Read More]

Well, lately I've been puttin the good ol' charcoal grill to use, and WOOOOWHEEEE! Producing some good tasting fish. Try it out.

-5-6 medium sized fish ~1'
-2 cloves of garlic
-1/4 cup corn oil
-1 medium sized onion
-1/2 cup lemon juice concentrate
-Campbells tomato juice
-seasonings to taste

Gut and behead the fish. I've been using rainbow trout and small mouths lately. Chop up the garlic and onion and throw them into a deep bowl which you can fit everything into (the sma... [Read More]

Note: This recipe was contributed by writer Bill Morris in his article on Spanish Mackerel and comes from the Flying Burrito Restaurant in Chapel Hill, NC.

“A Spanish mackerel is one of the best fish in the world for grilling,” says Phil Campbell, owner of the Flying Burrito Restaurant in Chapel Hill. “And if it’s fresh, you just can’t beat the flavor.” Campbell recommends removing the rib bones from the fillet, but leaving the skin on. There’s no need to scale a Spanish mackerel, either... [Read More]

Recommended by my good friend Garye at work. (You can count on Garye!)

(1-2) lbs. catfish fillets
(3) slices bacon chopped
(1) cup chopped onion
(1/2) cup chopped green bell pepper
(1) 28 oz. can tomatoes
(2) cup peeled & diced potatoes
(1) cup water or clam juice
(1/4) cup tomato sauce
(1-2) tablespoons worcestershire sauce
(1) teaspoon salt
(1) teaspoon pepper
(1/2) teaspoon thyme
(1) tablespoon Old Bay seasoning

Cut fillets into 1" pieces. Fry bacon in large iron... [Read More]

1lb shrimp (about the size of your ring finger once cleaned)
2lb bacon
2 18oz bottles Kraft original barbecue sauce
1 package of wooden skewers

• soak skewers in cold water while preparing shrimp so they will not burn while grilling
• clean and de-vein shrimp. place clean shrimp in bowl of water so they don't dry out
• cut the 1lb packages of bacon into thirds. this is easier if you leave the bacon in the plastic wrapper to cut
• wrap each shrimp with a slice of bacon(now 1/3 slice) and sli

... [Read More]

Aluminum Foil
Butter
Lemon Juice
Cajun RUB
Salt
Pepper

1. Take enough aluminum foil out that will fully seal the fish.
2. Put around 3 TBS of butter in a small bowl. Add 2 TSP of Lemon Juice and a dash of salt and pepper. Heat until a liquid.
3. Spread a GENEROUS ammount of Rub on both sides of the FILLETs.
4. Put fish on the aluminum foil, and put the butttery mixture over the fish.. Seal off completely.
5. I use Charcoal grill, i smoke it 10 min on one side and 10 on the other, Propane users ... [Read More]

4 Large Black Sea Bass Fillets (about 1 1/2 lbs)
1 Stick butter
1 Lemon, juiced
2 garlic cloves, minced
1 Shallot, diced
1 oz raw almonds, chopped

Heat butter in a frying pan pan over medium heat until melted and bubbly, then add shallot and garlic. Cook until soft, about 2 minutes, then increase heat to medium high.

Add the almonds and heat butter until the foam subsides and butter begins to turn brown being careful not to burn. Then add lemon juice all at once, this will cool the butter s... [Read More]

4 6-8 oz red snapper fillets with skin
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons fresh lemon juice
6 tablespoons olive oil
1/3 cup thinly sliced fresh basil leaves

Preheat broiler and oil a large shallow baking pan (1 inch deep).

Season fish all over with 1/2 teaspoon salt and 1/4 teaspoon pepper, then put, skin sides down, in baking pan. Drizzle fillets with 1/2 tablespoon lemon juice and 1 tablespoon oil (total).

Broil fish 6 inches from heat until just cooked through, 6... [Read More]

One of many way to prepare it. Serves 2 or 3 bowls. Double the recipe if needed.

1 quart whole milk
1 can pink salmon
1 whole onion
1/2 stick of margerine or 2 heaping table spoons of butter
1 tsp garlic pouder
1 tsp salt
1 tsp black pepper

First, open the can and drain the juice into a pot. Then empty the salmon onto a plate, pick out and discard all of the soft bones and skin that you see. As you do this, flake the fish into a pot. (The dogs and cats love the bones and skin!)
... [Read More]

Broccoli Salad:
1 large bunch of fresh Broccoli, cut up in small bite size pieces
1/2 cup raisins
1/2 cup Spanish Peanuts
2 stalks celery, diced
2 ounces real bacon bits (or 6 strips crispy bacon, crumbled)
1 small red onion, diced

Mix all ingredients in a large bowl

Dressing:
3/4 to 1 cup mayo (adjust as desired)
1 tsp sugar
1 tbs vinegar (I used red wine vinegar)
Mix the three ingredients together until well blended then mix with the veggies and chill. It is best made the day b... [Read More]

No trophy by any stretch,, but I dont eat antlers anyway!

Had the shot at 50 yards with the muzzleloader today about 11 a.m. (after the weather had cleared up). Them backstrap fillets are gonna taste great next to grouper fillets.. Good ol' surf and turf the hard way! ha ha ha ha....

... [Read More]

Now is the time a lot of us "Downeasterners" have our freezers full of speckled trout. Here is a recipe that will help free up some freezer space.

Speckled Trout in Apple Cider

4 speckled trout fillets
1/2 cup apple cider
2 tbs finely chopped onion
1 clove finely chopped garlic
1 tbs brown sugar
1 Granny Smith apple, peel, core, and slice
1 lemon
salt and pepper to taste

Add apple cider to frying pan and reduce. Add remaining ingrediants except trout fillets. Cook on m... [Read More]

Some of the trout I catch are small, so I whip up
some stovetop stuffing and place it inside of the fillet,
grill the fish slowly , low heat or indirect heat until the meat flakes easy with a fork , and eat.
This gives you a little bit more to eat with that little fellow.

Very simple

Old bay seasonin
fresh garlic
butter


heat up a cast iron skillet with butter (not margarine) to med/hi heat
put old bay seasonin in a zip loc bag (large size)

as butter is melting in pan, throw in chop'd garlic

now put fillets in the zip lock bag with seasonin and shake real good

pull fillet(s) out and throw right into the pan when the butter is startin to
brown

cook each side till nice and firm and starting to crust/brown real good

Serve with mashed tater... [Read More]