Tag Archives: recipe
courtesy of Texas Sea Grant 2 small Gulf flounder, cleaned and dressed 1/4 cup lemon juice 1/2 teaspoon salt 1/4 cup butter or margarine, melted 3/4 teaspoon paprika Dash of pepperPlace flounder on individual pieces of aluminum foil. Combine remaining ingredients an brush flounder inside and out with sauce. Preheat oven and broil about 4 inches from source of heat for 12 20 15 minutes, or until fish flakes easily when tested with a fork. Baste flounder once during broiling, but do not turn. makes 4 to 6 servings.
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 →
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 →
Please follow the link to my column in the Port Lavaca Wave.
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 →
Canola oil (for frying) as needed 1 Eggplant Salt and Pepper to taste 2 Egg 1⁄2 cup Milk 1 cup Flour 1 cup Bread crumbs 3 tbsp Olive oil 1 Onion chopped 1⁄2 cup Red pepper chopped 1 Garlic clove minced 1 Tomato chopped 1⁄2 cup Dry white wine 1 tbsp Capers 1⁄8 tsp Red pepper flakes 1 1⁄2 lb Gulf shrimp large, peeled 2 tbsp Butter 12 Olives ripe, pitted 1⁄4 cup Cilantro fresh, chopped Directions Heat canola oil in deep skillet on medium-high heat to 350ºF. Slice eggplant into quarter-inch rounds; season with… Read More →
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 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.
Dora Terry told the group attending the March Cooking with Seafood that she sometimes gets ideas of ways to cook shrimp by looking at the internet. Then she changes those recipes to suit her own taste. This dish needs a little prep time to slice all the vegetables and sausage. If you buy whole shrimp or tails, you need to peel the shrimp first. If they are large shrimp, you might want to devein them too. (Tip: some fresh seafood markets will peel and devein the shrimp for… Read More →
Old Bay Shrimp Stacks INGREDIENTS 1 large Russet potato 1/2 cup sweet corn kernels 1/2 pound 31-40 ct shrimp, peeled and deveined 2 Tbsp olive oil 1 1/2 tsp Old Bay seasoning Fresh parsley for garnish Chopped chives for garnish For the Sauce: 1/2 cup mayonnaise 1 tsp garlic powder 1 1/2 Tbsp chopped chives 1 tsp dijon mustard Juice of 1/2 lemon DIRECTIONS Preheat the oven to 375 degrees F. Line a large sheet pan or two smaller sheet pans with aluminum foil or spray with nonstick spray. Wash and dry… Read More →