Recipe in Category: Fried, Sauteed/Skillet

season bass,"or any other fish or shrimp" with salt, pepper, and dash of cayenne then saute in olive oil til half done.
add a couple tablespoons of lemon juice and reduce down, add half cup of heavy cream, dash or more of your favorite hot sauce and chopped parsley and continue reducing down til starts to thicken into sauce.
serve with rice or noodles.

Have you ever been running through the fridge and found some scallops that look really good but didn't have a clue what to do with them? Well then, I've got a recipe for you. If you can make ice, you can make this.

Ingridients:

• 1 pound whole large bay scallops.
• 2 tablespoons Soy sauce.(Worstchershier works well too.)
• 1 tablespoon Spice Bouquet seafood seasning.
• [Read More]

Ingriedents Needed:

1. 1 1lbs. bag of frozen meduim size shrimp.
2. Spice Bouquet ground cumin.
3. Spice Bouquet seafood seasoning.
4. Garlic Salt
5. 1/2 stick of butter.
6. Salt.
7. Skillet.

Cooking Instructions:

1. Peel the shrimp(leave the tails on) and empty them into a bag with a mix of 1 tablespoon of ground cumin, seafood seasoning, and gar

... [Read More]

Man, what a meal. I thought I'd share this recipe with you guys that, yes, I dreamed up and made, and was I pleasantly surprised. BURP!..'scuse me.

I took some silver snapper and grunt fillets and breaded them with this concoction, and just fried them as normal. Note that this recipe works GREAT for blackening as well, just skip the breadcrumbs and sear the fillet in a skillet.

bread crumbs (or cornmeal, I prefer breadcrumbs).
curry powder (I use a LOT, but add to taste)
cayenne pepper... [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]

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]

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]

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]

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]