Tag Archives: fish

Baked Sheepshead

One 4-pound sheepshead, redfish, or other firm-bodied fish salt and pepper 1 sliced lemon 1/4 cup melted margarine or butter 1/2 cup finely chopped onion 3 tablespoons tomato sauce 1 tablespoon ketchup 3 slices bacon 2 tablespoons sweet pickle relish Scale and clean fish. ON each side, make diagonal cuts into fish. Do not cut through the backbone. Salt and pepper fish, then add a thin slice of lemon to each serving part. In a small container combine margarine, relish, onion, tomato sauce and ketchup. Pour the mixture… Read More →

Fish Stick Tacos

Courtesy of Gorton’s Tasty Kitchen Make any day Taco Tuesday with this simple, delicious recipe. Ingredients 16 Gorton’s Crunchy Fish Sticks 8 crunchy shells and soft tortillas, or 16 corn tortillas ¼ head iceberg lettuce ½ finely chopped red onion 2 ripe red tomatoes 2 tablespoons finely chopped cilantro ½ jalapeno, seeded 1 tablespoon lime juice Salt, to taste ½ cup shredded cheddar/jack cheese ⅓ cup sour cream Lime for garnish Directions 1. Prepare fish sticks according to package. 2. Mix together tomatoes, onion, cilantro, jalapeno, salt, and lime… Read More →

Oh…fish sticks

Please follow the link to my column in the Port Lavaca Wave.

Fish Tacos with Mango Salsa

Two trout, catfish or other white fish fillets, 3 to 4 oz. each 1 teaspoon olive oil Juice of small lime Salt and pepper 2 small whole wheat tortillas or 4 corn tortillas Other toppings: 1 cup green cabbage, thinly sliced, 1/2 cup avocado, sliced, 1 red bell pepper, thinly sliced Coat fish on both sides with olive oil, lime juice, salt and pepper. Place on broiler tray and refrigerate while you prepare salsa and other toppings. Broil fish on high for 4 to 5 minutes until fish… Read More →

The iconic Red Snapper

Please follow the link to my column in the Port Lavaca Wave.

Mullet Broccoli Bake

Yes, mullet. While Texans tend to use this oily fish for bait, it is also a tasty and nutritious food fish found on restaurant menus. It is very popular in Florida. Check out the recipe archives for “Make it with Mullet“.  Even if you are not inspired to eat mullet, this publication from 1980 will make you smile.    

PICANTE FILLETS

PICANTE FILLETS 1½ lbs. skinless fish fillets 2 tablespoons olive oil 1 jar (32 ounces) picante sauce Cut fish into serving-sized portions. Rub oil on each side of fish. Heat remaining oil in a non-stick skillet. Cook fish on each side for two minutes. Pour picante sauce over fish and simmer for five minutes. Serve with tortilla chips. Makes four servings.

Cooking with Seafood

It’s no April fool’s… The next seafood demonstration will feature fish tacos. Come down to the Green Iguana Grill at 137 E. Main Street in Port Lavaca. Program starts at 6:30 p.m. We will be serving up a taste of deliciousness. Thanks to owner Justin Karl and his crew for helping us out this month with a location and dish. See you there!