Florida Fish Recipes
Snook, Redfish, Grouper, Amberjack, Porgy, Kingfish, Grunts, Snapper, Dolphin & More.
This collection of fish recipes have been contributed by Captain Tom and several other well-known Florida fishing guides. Who knows fish better than those who have the freshest catch available daily? If you have a recipe you would like to contribute, please send it to email@example.com.[/vc_column_text] [vc_toggle title="Blackened Redfish" open="true" width="1/1" el_position="first last"]
3 lbs. Redfish, filleted
Melted butter or margarine
1 Tbsp. paprika
2 1/2 tsp. salt
1 tsp. onion powder
1 tsp. red pepper
1 tsp. garlic powder
3/4 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. dry thyme
1/2 tsp. oregano
Dip fish in melted butter or margarine and then in mixture of seasonings. Cook in cast iron skillet, preheated until pan is very hot. Cook 2 minutes on one side, turn, and cook for another minute. This dish is very smoky to prepare so make sure the windows are open. Another suggestions would be to use the iron skillet on the gas grill outside.
Please note: If you are on vacation and don’t have seasonings easily available, Old Bay makes a decent “Blackened” seasoning which is very similar to their traditional seasoning. It is available at Publix and other local supermarkets.[/vc_toggle] [vc_toggle title="Beer Batter Snook" open="false" width="1/1" el_position="first last"]
1 cup all-purpose flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. dried dill weed
3/4 cup beer
1/2 cup milk
2 pounds Snook fillets
2 quarts vegetable oil for frying
In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well. 2 Place fish fillets in batter mixture, coat well, and let stand for 15 minutes. 3 Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown. Cook fish in batches to maintain oil temperature. Serve.[/vc_toggle] [vc_toggle title="Fish Tacos with Mango Salsa" open="false" width="1/1" el_position="first last"]
Good for Snook, Grouper, Snapper, Dolphin or Amberjack.
1 pound fish
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.[/vc_toggle] [vc_toggle title="Captain Craig's KISSing Fish Recipe" open="false" width="1/1" el_position="first last"]
Good for Snapper or Grouper, but Porgy, Mackerel, Kingfish & even Grunts will work.
Captain Craig Eubank of Key West’s Mr. Z Charters cooks KISSing Fish (as in Keep It Simple, Stupid), on overnight charters to the Dry Tortugas, Marquesas Keys or Habana, Cuba.
For two night’s meals you’ll need:
Salsa ( or Ragu spaghetti sauce)
Toast. Frozen garlic bread works well, too.
And your catch of the day: best are Snapper or Grouper, but Porgy, Mackerel, Kingfish & even Grunts will work. Any white fish will do.
On board, you’ll need a heat source. Captain Craig has an aversion to grills on boats so the Mr. Z has a flat surface range, but a microwave will do in a pinch.
From the captain’s blog: For the first “recipe,” fillet the fish and soak, I mean “marinate,” the fillets in the Italian Dressing. Yes, I am talking about Italian Salad Dressing that comes in a plastic bottle ie, Ken’s, Four Seasons, Newman’s Own, whatever. Remember, no glass on a boat. Pour on the dressing generously because, A, you are not cheap, and B, because you will use the marinade to oil the frying pan later.
When evening finally comes and you can hear everyone’s stomach growling, throw the fillets and enough marinade to not quite cover the fish in a hot skillet. Cook for up to a minute on each side. Flip just once. Serve with minute rice (remember, we’re on a boat) and microwaved frozen veggies (still on a boat here).
Captain Craig Eubank
Mr. Z Charters
Key West, Florida
Japanese bread crumbs
Cut fish into 1 inch strips season with salt and pepper.
Coat the fish with all purpose flour, dredge into eggwash mixture and shake in a bag of Panko (Japanese Bread Crumbs).
Heat oil to 350 degrees.
Place fish in fryer for 2 to 3 minutes, remove and place on paper towels until ready to eat.
Serve with Captain Tad’s Easy Tartar Sauce:
Mix 1 cup of mayonnaise with 1 teaspoon yellow mustard.
Mix in dill relish and diced onions until mixture has a chunky consistency.
Dredge fish into the tartar sauce and call me when its ready.
Marathon Fishing Vacations