Home arrow Tackle Box arrow Cooking arrow Recipes




Recipes
If you like fish as much as we do, you will enjoy these bassenthusiast.com favorites. If you have any you would like to add to the list feel free to email your favorite to and we will post them. Enjoy!
Seafood Pizza

Ingredients:
1 large frozen pizza base
100 gms of pizza sauce or tomato paste
3 cups of grated cheese
300 gms of mixed, cleaned seafood - prawns, calamari, fish pieces, mussels, octopus.

Instructions:
Remove the heads and shell the prawns and if large, also remove the vein. But I would suggest that the smaller school prawns are better suited to pizzas, even if they are more tedious to prepare. Clean the calamari and cut into thin strips about 25mm by 5mm. Prepare similarly if also using octopus. Mussels should be boiled in water until the shells open (forget the ones that remain closed) and remove the flesh from the shells. Cut the skinned fish fillets into pieces about 20mm square. Wash and dry all of the seafood pieces and put to one side. Whilst the pizza base is till frozen, coat liberally with the tomato paste or pizza sauce. Then sprinkle over evenly the grated cheese to a depth of about 10 - 15mm. The seafood mix can then be evenly distributed over the top of the cheese. Because I like a little bit of heat, I also finely chop one or two chillies and sprinkle over the seafood. Put the pizza onto a tray or preferably an "aerated" pizza dish and into a preheated oven for 15 to 20 minutes on 220 degrees. Check the pizza after 15 minutes and if the top is nicely melted but firm and the edge of the base crisp, but not black, then it is ready to eat.

Tangy Barbequed Fish Steaks

Ingredients:
3/4 to 1 1/2 inch steak of mahi-mahi, tuna, or mako
your favorite Italian salad dressing

Instructions:
Make a tray out of tin foil by folding up all four edges about 3/4 of an inch or so. Pour some of the dressing on the foil, lay on the steaks, pour more dressing over the top. Cook on low heat on the barbecue grill for about 25-30 minutes (depending on the thickness of the fish steak). You could also do this in the oven, sticking the foil tray on the oven rack, cooking at about 300 degrees {keep an eye on it, you don't want to dry out the fish! :) }
Option: instead of using foil tray, marinate steaks in dressing for 30 minutes, then place directly on the barbecue grill.

Crispy-Greeny Fish Fillets

Ingredients:
1 lb. fish fillets(fluke,tautog,perch)
1 package Knorr Onion Chive Dip mix
1 cup Breadcrumbs(plain or italian)
1 cup Potatoe Buds potato flakes
2 eggs
1/2 cup milk
vegetable oil

Instructions:
Mix eggs and milk. Coat the fillets with the powdered dip mix(instead of using flour). Then Dip the fish fillets in the egg/milk mix. Then into the mix of breadcrumbs/potatoe flakes. If you'd like a thicker breading, dip back into the egg/milk, then into the breadcrumbs/flakes again. Fry in pan with 3/4 in of vegetable oil at about med/low heat for 20 minutes, then carefully turn the fish over and cook for another 10-15 minutes. Adjust heat to low if the oil bubbles up too much. Fish cooks up with a crispy coating and a slightly greenish tinge from the chives.

Italian Crusted Fillet

Ingredients:
4 6-8 oz Fillets
4 large pieces of aluminum foil
4 tbsp olive oil
4 garlic cloves, minced
? cup red wine
? cup creamy Italian dressing
1 cup onion & garlic seasoned croutons
4 Tbsp fresh Parmesan cheese
parsley
sea salt
pepper

Instructions:
1. Pour 1 Tbsp olive oil and place 1 fillet onto each piece of aluminum foil.
2. Spread 2 Tbsp of dressing on top of each fillet. Sprinkle with minced garlic and pour a little red wine over fillet.
3. In a plastic bag crush the croutons and coat tops of fillets (note: if you don’t have any croutons on your “boat” you can use Cheese-Its which look pretty cool). Sprinkle with 1 tsp parmesan cheese and parsley.
4. Seal each fillet inside foil, wrapping tightly. Poke a few holes in foil for ventilation. 5. Cook over hot grill for 5 minutes, turn foil over and cook another 5 minutes or bake at 450?F for 13-15 minutes.

Spicy Red Snapper

Ingredients:
4 6-ounce red snapper fillets
1 ? teaspoons fresh lemon juice
1 Tablespoon vegetable oil
1/2 cup chopped green bell peppers
1/2 cup chopped onions
1/2 cup dry white wine
1 Tablespoon chopped fresh parsley
1/2 teaspoon dried basil, crumbled
1/2 teaspoon cayenne pepper
Fresh ground pepper
1 cup chopped tomatoes
1/4 cup grated Parmesan cheese
1/8 teaspoon favorite hot pepper sauce (such as Tabasco)

Instructions:
Prepared cooked rice to serve on the side.
Preheat oven to 350’F. Sprinkle the fillets with lemon juice. Heat oil in a skillet over med-low heat. Stir in the bell peppers and onions and cook until softened, about 5 minutes. Add the fillets and cook 1 minute per side. Leaving fillets in the skillet, add the wine, parsley, basil, cayenne and pepper. Cover and simmer 2 minutes.
Transfer to an ovenproof glass baking dish. Spoon tomatoes over the fish. Sprinkle with Parmesan cheese and hot pepper sauce. Bake in oven until fish is opaque, about 8 minutes. Serve immediately with rice.

Marinated & Grilled Cobia

Ingredients:
3 lbs cobia
1/3 cup olive oil
1/3 cup lemon juice
1? teaspoons dry mustard
1 clove garlic, minced
1 teaspoon salt
? teaspoon pepper

Instructions:
Cut fillets into serving size pieces, and place in a bowl. Combine olive oil and lemon juice. Add all remaining spices to oil and lemon juice, and mix. Pour mixture over fish steaks. Marinate for 5 minutes
Remove from marinade and barbecue for about 8 minutes over coals (Keep checking, do not overcook!)
Turn as necessary, basting several times with marinade. Serve hot off the grill

Blackened Swordfish

Ingredients:
Prepare 6- to 8-ounce fish steaks or fillets, preferably more than 1/2 inch thick, skin removed.
Use prepared or store bought Blackening Seasoning or combine the following ingredients:
1 tbsp. fine chopped fresh or 1 1/2 tsp. dried thyme leaves
1 tbsp. finely chopped fresh or 1 1/2 tsp. dried marjoram or dried oregano
1 1/2 tsp. cayenne pepper
2 tsp. salt
1 tsp. freshly ground white pepper
Set aside 1/4 cup pure olive oil

Instructions:
Thoroughly combine the chopped herbs, cayenne, salt, and pepper in a medium mixing bowl. Heat an iron skillet over high heat until the metal takes on a dull, matte appearance, which indicates it is almost red-hot. Depending on your stove, this will take 5 to 10 minutes. Coat the fillets on both sides with half the olive oil and then pat only one side with the herb mixture. With the heat still on high, place the fillets in the pan, herb side down (they'll smoke like crazy ) for about 2 minutes. Turn the fillets over into a second saute pan - preferably non-stick- containing the rest of the olive oil, set over medium heat. Cook the fillets for 2 to 6 minutes more, depending on thickness.

Trout Amandine

Ingredients:
3 Trout fillets
3 Tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons unsalted butter
1 Tablespoon olive oil
1/4 cup sliced almonds
1 Tablespoon lemon juice
2 Tablespoons chopped fresh parsley

Instructions:
Mix the flour with the salt and pepper. Dredge the trout fillets in the mixture and shake off any excess flour.
Heat the butter and olive oil in a non-stick skillet over med-high heat. When the butter starts to foam, add the trout fillets, skin-side down. Saute about 5 minutes, until the skin is golden brown. Use a spatula to carefully turn the fish. Lower the heat to keep the butter and oil from burning. Cook 3 to 4 minutes longer, taking care not to overcook! Transfer the fish to individual plates.
Add the chopped almonds to the skillet and fry them about 3 minutes until slightly browned. Stir in the lemon juice and parsley. Spoon the almonds and parsley and a little of the butter over each fillet.
Makes 2 servings.

Garlic Poached Trout (or other medium-firm fish)

Ingredients:
2 pounds fish fillets
1 cup low-fat milk
4 cloves of garlic, crushed very well
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon sugar
Pinch nutmeg
2 teaspoons butter
1 Tablespoon flour
Instructions:
Microwave or Oven bake.
Microwave: In a 1-qt, microwave-safe baking dish, combine the milk, crushed garlic, salt, paprika, sugar and nutmeg. Cover and cook on high (100 percent) power until the milk comes to a boil. Add the fillets to the milk, with thick parts toward the outside and thin parts toward the center. If the fillets aren't covered by the liquid, spoon some over the fish. Cover and cook on high (100 percent) power for 3 minutes. Give the dish a one-quarter turn and cook for 3-4 minutes longer depending upon strength of microwave. Allow to stand 1 minute.
Use a flat spatula to remove fish to plates. Cover to keep warm. If you are making the sauce (below), keep the liquid.
Sauce: In a small dish, mash the butter and the flour together to form a lump. Stir this into the cooking liquid from the fish, until the butter melts. Cook on high (100 percent) power for 1 minute. Stir and cook until the liquid is boiling and thickened. Pour sauce over fish.
This is a good dish to serve with pasta.
OVEN Cooking: Prepare milk and other seasonings (or your favorite combo) same as above. Using ovenproof baking dish, be sure that milk mixture completely covers top of fillets. Cook at 375' until milk is evaporated and fish flakes. Careful to not overcook.
(Try variations for toppings in the milk mixture: green onions, Italian breadcrumbs, diced peppers, bacon bits)

Shrimp in Garlic Spices

Ingredients:
16 uncooked large shrimp, peeled and deveined (tails intact)
5 Tablespoons dry white wine
3 Tablespoons olive oil
4 garlic cloves, minced
1/4 cup (1/2 stick) butter
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
Salt and pepper
Prepared rice to serve with shrimp

Instructions:
Cut each shrimp in half lengthwise. Combine the wine, oil and minced garlic in a medium bowl. Add shrimp and stir to coat. Cover tightly and refrigerate the shrimp mixture 2 to 24 hours.
After marinating time, melt butter in skillet over medium heat. Add the shrimp with marinade, basil, oregano and cumin. Season with salt and pepper. Stir until shrimp are pink, about 4 minutes. Serve immediately with cooked rice. Makes 2 servings

Shrimp in Garlic Spices

Ingredients:
1 1/2 pounds of raw,peeled, deveined shrimp
1 yellow pepper , cut in cubes
1 red pepper, cut in cubes
1 medium onion, cut in cubes
1 package of fresh mushrooms( approx. 15)
3-4 plum tomatoes, cut in 1/8ths
1 lime
1 lemon
Cayenne pepper to taste
Garlic powder to taste
Butter or margarine, 1 1/2 sticks

Instructions:
Saute the peppers and onions in 1 stick of butter and cayenne and garlic until nearly soft. Add the mushrooms and cook until nearly done. Add the tomatoes last( home grown tomatoes make it best). Add juice of the lime and lemon at any time during this, and turn down down the heat. Saute the shrimp separately in the 1/2 stick of butter with garlic and lemon/lime until pink, then combine with the sauteed vegetables. Serve on rice. Makes about 4 servings.

Baked Sheepshead with Stuffing

Instructions:
Fillet out at least one fish and remove the skin.
Take the left over live shrimp you bought for bait, head and peel them.
Take some carrots, celery, onions and garlic, dice them.
Place a pan on the stove with water and bring to a boil.
Place 1/4 stick of butter in the pan and add veggies and garlic.
Boil for 1 to 2 minutes.
Add shrimp.
Add enough Stove Top Stuffing to absorb the water (look at the box for the correct amount).
Stir a few times and take off of the heat.
Take 1/2 of the filets you have and place them on a greased cookie sheet or foil.
Place the stuffing mixture on the filets.
Place the other 1/2 of the filets on the stuffing.
Squeeze fresh lemon on filet drizzle butter on filet. Place in preheated oven 350 degrees for 10 to 15 minutes.

Sole Almondine

Ingredients:
3 sole fillets (about 1 pound)
5 Tablespoons butter
1 Tablespoon olive oil
All purpose flour
2 eggs, beaten
? cup toasted slivered almonds
? cup dry white wine
2 Tablespoons fresh lemon juice

Instructions:
Melt 4 tablespoons butter with the olive oil in a large skillet over med-high heat. Dip the fillets in flour, then in the beaten eggs. Place the fillets in the hot skillet and cook until browned and just cooked through – about 2-3 minutes per side. Transfer cooked fillets to a serving platter; and cover to keep warm.
Melt remaining 1 tablespoon butter in the same skillet, scraping up remaining browned bits of flour mixture. Add the almonds and cook until heated through, about 1 minute. Add wine and lemon juice and simmer until slightly thickened, stirring constantly. Pour over fish and serve immediately. Makes 2 to 4 servings

Grilled Mahi Mahi with Sweet Onions and Garlic

Ingredients:
1 1/2 pounds mahi mahi, sliced 3/4-inch thick (4 servings)
1 large Vidalia, Maui or other sweet onion
5 cloves garlic, thinly sliced
3 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon sugar
3 tablespoons orange juice, (fresh is best)
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions
Peel and slice the onion and garlic cloves as thinly as possible. Heat the oil and butter in heavy skillet. When the butter bubbles, add the onions and garlic. Reduce heat to medium-low and cook the onions very slowly for 20 to 25 minutes until they're golden brown. Watch mixture to avoid burning. When the onions are golden, sprinkle with sugar, orange juice, salt and pepper. Allow the juice to evaporate for about 1 minute.
While onions are cooking, heat a grill to medium-high. Brush both sides of the mahi mahi fillets with olive oil. Cook the fish for 2 minutes directly on grill; rotate the fish one-quarter turn without flipping it. (This gives the fish an attractive diamond pattern from the grill.) Cook for 5 minutes longer on the same side.
Flip fish and cook for 5 minutes longer. Fish is done when it feels firm to the touch. (Cooking time may vary slightly according to thickness of fillets.)
Serve fillet topped with the onion and garlic mixture. Makes 4 servings.

Honey-Macadamia Mahi-Mahi with Pineapple Relish

 Ingredients
RELISH:
1 cup fresh pineapple, diced
1/2 cup unsweetened pineapple juice
1/4 cup fresh lime juice
2 tablespoons scallion greens, finely chopped
1 teaspoon finely chopped jalapeno pepper

MACADAMIA NUTS:
1/4 cup toasted macadamia nuts. (Toast macadamia nuts in the oven for 8 to 10 minutes, stirring occasionally, until lightly browned. Let cool. Finely chop and set aside.)

MAHI-MAHI:
2 8-ounce Mahi-Mahi fillets, skinned
1/2 teaspoon vegetable oil
3 tablespoons honey

TO PREPARE RELISH:
In a small bowl, combine all the relish ingredients. Mix well. (The relish will keep, covered and refrigerated, for up to 8 hours.)
Instructions:
Prepare grill. Rub fillets with oil, then season with salt and pepper. When the fire is medium-hot, put the fillets on the grill. Cook for 3 to 4 minutes on the first side. Turn the fish over and cook for 3 to 4 minutes longer. As the second side is cooking, brush the exposed side lightly with honey and sprinkle with half of the nuts. Turn the fillets over again and cook for 1 minute, meanwhile coating the second side with the remaining honey and nuts. Turn once again and cook 1 minute, or until the crust is golden brown. Remove the fillets from the grill. Cut each fillet into 2 portions and serve.

Lemon Poached Fish on Wild Rice

Ingredients:
1 pound flaky fish fillets
Wild or White rice mix
1 cup water
2 tablespoons lemon juice
2 chicken-flavor bouillon cubes
1/2 cup green onions, sliced on the diagonal
1/4 teaspoon thyme leaves
1/4 teaspoon white pepper
1/2 cup carrots, thinly sliced on the diagonal
Paprika for garnish

Instructions:
Select a favorite flavor of wild, spiced or white rice and prepare the desired number of servings according to the package instructions. Cooked or instant rice will work.
In a separate deep skillet, combine the water, lemon juice, bouillon cubes, green onions, thyme and pepper. Bring this mixture to a boil, then cover and simmer 5 minutes.
Add the carrot and simmer 3 to 4 minutes longer. Reduce the heat until the mixture is simmering. Lay the fish fillets in the liquid without crowding. Cover and simmer for 9 to 10 minutes, until the fish is opaque and flakes easily. (The liquid is used to pour over the finished dish, so if it is too thin, take out the fish and vegetables when they are done and boil the remaining liquid until it has thickened slightly.)
Put a serving of rice in the center of each plate. Place a fish fillet and some of the vegetables on the rice. Pour a small amount of liquid over the fish and rice. Sprinkle lightly with paprika.
Makes 4 servings.

Crispy Cheese-Topped Fish

Ingredients
2 pounds fresh or frozen, thawed
White fish fillets, about 1 ?" thick (such as Cod or Sole)
? teaspoon salt
1/8 teaspoon freshly ground pepper
6 Tablespoons (3/4 stick) butter
1 medium onion, chopped
3 cups fresh breadcrumbs
1 cup grated cheddar cheese
? cup chopped fresh parsley
1 teaspoon dry mustard
(Makes 6 servings)

Instructions:
Preheat oven to 350’F. Lightly grease 9x12" ovenproof glass baking dish.
Season fillets with slt and pepper. Place fillets in baking dish.
Melt butter in a large skillet over medium-low heat.
Add the chopped onion and stir until tender, about 5 minutes.
Add the remaining ingredients and mix well. Spread the topping over the fillets. Bake until the fish is opaque and flakes easily. The topping should be lightly golden brown 20 to 25 minutes. Serve immediately.

Baked Catfish Nuggets

Ingredients:
1 lb Catfish nuggets
1 package of Shrimp & Seafood bakeable coating mix
1 egg beaten
1 cup Honey Mustard Marinade
1 cup Cajun Style Marinade

Instructions:
Preheat oven to 375'F. Dip catfish nuggets in beaten egg.
Drain off excess. Roll nuggets in the Shrimp & Seafood bakeable coating mix to cover evenly.
Bake on foil lined baking sheet 15-20 minutes or until the fish flakes easily with a fork.
Pour portions of each of the marinades into separate bowls for dipping.

Flounder In Lemon-Dill

Ingredients:
3 Tablespoons butter or margarine
1 Tablespoon chopped fresh dill OR 3/4 teasp. dill weed
1 Tablespoon lemon juice
1/4 teaspoon salt
1 medium-sized green onion, thinly sliced
1 pound fresh or frozen (thawed) flounder fillets

Instructions:
Lemon slices In 10" skillet over medium-low heat, heat all ingredients (EXCEPT FILLETS), stirring until butter or margarine is melted and hot.
If flounder fillets are large, cut into serving-sized pieces. Add flounder to the hot butter mixture in the skillet; cover and cook 5 to 8 minutes, until flounder flakes easily when tested with a fork. Baste flounder occasionally with butter mixture in skillet to aid moisture.
Arrange flounder with it's sauce in warm deep platter. Garnish with lemon slices.

Crab Gumbo

Ingredients:
2 Tablespoons salad oil
2 Tablespoons all-purpose flour
1 medium sized onion, diced
1 garlic clove, minced
1 28oz. can tomatoes
1 teaspoon sugar
1 teaspoon Worchestershire
1/2 teaspoon salt 1/8 teaspoon hot pepper sauce
1 bay leaf
1 10oz. package frozen whole okra, thawed and sliced
2 6oz. packages frozen Alaska Snow Crab meat, thawed and drained
1 cup hot cooked rice
Serves 4

Instructions:
Heat salad oil in 4-qt saucepan over medium heat. Add flour and stir constantly until flour is dark brown, but not burned. Add onion and garlic; cook until tender, stirring occasionally. Gradually stir in tomatoes with their liquid. Stir in sugar, Worchestershire, salt, hot pepper sauce, and bay leaf. Break up tomatoes. Stir and heat to boiling. Reduce heat to low; cover and simmer 10 minutes to blend flavors.
Add okra; cook 5 minutes or until tender.
Add crab; stir gently and heat through. Discard bay leaf.
To serve, place a scoop of prepared rice in bowl. Pour gumbo over rice.

Cajun Seafood

Ingredients:
2oz schrod
2oz scallops
2 med cleaned shrimp
sliced mushrooms 2 oz

Instructions:
Saut? the ingredients in any type of marinara sauce with a 1/ 4 cup white wine and 1/ 4 cup diced celery. Saut? the ingredients and once cooked to your linking, pour over cooked pasta



Who's Online
We have 54 guests online



All content © Copyright 2005, 2006 True Enthusiast Holdings, LLC. Except for articles, which are © of their respective owners.
Site design by Visionary Associates.

Privacy Statement