Recipe's Pg

(great on shrimp or fish salads)

2 Tb. each of minced onion, celery, green onion,

creole mustard, ketchup, fresh parsley

* 1 Tb. minced garlic * 1 egg

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Process all ingredients above in a food processor, then slowly add 1 c. olive oil while the processor
is on. Add salt, pepper & a lil' Tabasco sauce to taste. Voila!

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4 Trout fillets (approx. 1 lb.) * 1/2 tsp. salt * 1/4 tsp. white pepper *1/2 c. butter, melted

* 2 green onions-white part only-finely chopped * 1 clove garlic, finely minced * juice of 1 lemon * 1
tsp. finely minced ginger * 1 tsp. tarragon, crushed * 1/4 tsp. cayenne pepper

* 1 tsp. Worcestershire sauce * 1 tsp. Tony Charchere's Creole seasoning

Season fillets with salt & pepper. Place in buttered baking dish. Melt butter in small skillet, add green
onion & saute for 2 min.; add garlic & ginger and saute for an additional minute. Remove from heat;
add tarragon, cayenne pepper, lemon juice, Worcestershire sauce & Tony Charchere's Creole
seasoning. Stir well & spoon over fillets. Place in broiler (7-10" from heat source) & broil for 10-15
minutes or until done. Fish is done when it flakes easily when tested with a fork.

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Bull Red Fillets, cut into 2"x4"x1/2" pieces * Cheese or Ranch flavored crackers

*Eggs * Milk * Garlic Salt * Pepper * Paprika * Butter

Heat oven to 350F. Grease a glass baking dish with butter. Beat egg with a little milk and immerse fish.
Crush crackers in a bag, rolling them flat with a glass turned on it's side. Add garlic salt and pepper to
cracker crumbs. Dredge fish chunks one at a time in crumbs; arrange in dish. Put a little butter on
each piece and dust with a little paprika. Bake 20-30 minutes 'til top is a little crispy.

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1/4 c. chopped onion * 4 T. butter * 1/3 c. milk * 2 c. crab meat * 1/2 tsp. salt

* 1/8 tsp. Season All * 1/3 c. bread crumbs * 1/4 c. chopped green pepper

* 1 or 2 jalapenos* 1 c. mushroom soup * 1/2 c. wine * 1 1/2 c. grated cheese

* 2 c. cooked macaroni * 1/8 tsp. pepper

Saute onion & pepper in butter. Reduce heat to low. Add mushroom soup & milk; stir. Add 1 c. grated
cheese; stir. Fold in crab meat and macaroni. Add seasoning & wine. Pour into well greased
casserole. Top with buttered bread crumbs and remaining cheese. Bake at 350 for 20-25 minutes
(until thick).

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2 lbs. fish fillets - any kind * 1 c. milk * 2 tsp. salt * 1 c. biscuit mix

Cut fillets into thumb sized pieces. Place fish in shallow dish and cover with buttermilk. Let stand at
room temperature for 30 minutes turning it at 15 minutes. Roll in biscuit mix and salt combined. Fry in
medium hot oil til brown.

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about 4 c. cooked flaked fish - any kind * 1/2 c. celery * 1/2 c. mayonnaise

* 1/2 c. chopped dill pickles * 1/2 c. chopped onion

Mix ingredients together & season with Tony Charchere's creole seasoning & a dash of paprika & a
dash of parsley flakes

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2 lbs. peeled shrimp * 3 c. chicken broth/bouillon * 1/2 c. flour * 1/4 c. oil * 3 cups boiling water * dash
of cayenne pepper * 3 T. butter * 3 tsp. salt * 2 large onions, chopped * 2 bay leaves * 6 toes garlic *
1/2 tsp. black pepper * 1 chopped green pepper * 1 tsp. thyme

* 3 cups okra * 2 T. gumbo file * 6 oz. tomato sauce

Make a roux by melting 1/4 c. oil & add 1/2 c. flour over medium hear, stirring until brown. Melt & add
onions, garlic, & green pepper. When soft, add okra. Cook til okra is soft. Add the roux from the other
pan. Now add tomato sauce, chicken broth & boiling water. Add salt, pepper, bay leaves, thyme,
cayenne pepper and file. If desired, add cleaned blue crab halves. Simmer all for 45 minutes. Add
shrimp & simmer for 30 more minutes. Remove bay leaves. Serve over white rice with french bread.

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Trout fillets, cut in small pieces * yellow corn meal * flour * 1 egg * buttermilk

* lemon-lime soda * favorite seasonings

Soak Trout fillets in a 50/50 mixture of lemon-lime soda and buttermilk. Stir in egg and let soak at least 1
hour in enough mixture to cover fillets completely. Heat oil in fryer or pan. In a paper sack mix 1/2 corn
meal-1/2 flour with your favorite seasonings (salt/pepper/garlic/etc). Drop fillets in sack & shake to
cover completely. Place in oil & fry til golden brown.

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1 lb. fresh lump crabmeat * 1/2 c. dry white wine * 1 bunch green onions w/tops, finely chopped * 1
minced clove garlic * peanut oil * 1 lb. peeled, deveined, finely chopped shrimp * 3 c. bread crumbs * 1/2
lb. fresh mushrooms, sliced * 3 egg yolks, beaten * 1/2 tsp. salt

* 1/8 tsp. pepper * 1/8 tsp. ground red pepper * all purpose flour

Remove any cartilage or shell from crabmeat. Heat wine in a heavy skillet. Add green onions, garlic
shrimp & crabmeat; cook until veggies are tender, stirring frequently. Remove from heat & stir in bread
crumbs, mushrooms, egg yolks, salt & peppers. Chill until mixture can be handled. Using one or two Tbs.
of meat mixture, form patties. Dredge in flour & fry in peanut oil.

2 cups flaked fish * 2 cups mashed potatoes * 1 Tbsp. butter

*1 egg beaten * Dash of salt & pepper * Jalapeno if desired

Mix all ingredients together - shape into flat cakes and dredge in flour. Fry in butter or oil on both sides
and serve.

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Trout fillets * real butter * sour cream (not lite) * cream cheese (not lite) * 1 small can of mushrooms *
1/2 white onion-diced * 4 cloves fresh garlic-crushed * salt & crushed red pepper to taste * 1/2 c.
shredded chedder cheese (not reduced calorie)

Maybe not a true Au Gratin, but an impromptu bachelor creation without an official name. In 1pan,
saute onions & garlic in butter at medium heat. When onions are aromatic & translucent, stir in sour
cream, mushrooms & cheese, stirring 'til melted at medium heat. In another pan saute the fillets in
butter seasoned w/salt & crushed red pepper to taste. Flake cooked fillets into sauce, serving alone
or with pasta.

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Soak fillets in lemon juice. Roll in equal mixture of cracker crumbs, corn meal & bread crumbs. Sprinkle in
"Nature's Seasons" seasoning blend to taste. Fry in hot canola or olive oil, turning until brown on both
sides. Place on paper towels to soak off excess oil.

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up to 15 lbs. fresh fish fillets * 1 bottle Italian dressing * 1 box Lipton golden herb & butter soup mix * 1
bottle dark beer (I prefer Guinnes Extra Stout)

Mix all ingredients, marinate overnight in covered pan. Cook over mesquite grill. Serve & enjoy.

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1/2c. dry white wine * 1/4c. olive oil * 2 T. lemon juice * 2c. crab meat * 2 T. minced onion * 1 tsp. salt *
1/3c. bread crumbs * 1/4 tsp. oregano * 1 clove of garlic, minced

* 2 lbs. of Tuna fillets cut into 1" pieces

Mix the white wine, olive oil, lemon juice, onion, salt, oregano and garlic in a bowl. Add Tuna and mix
well. Marinate, covered in the refrigerator for 8 hrs. or longer, stirring occasionally; drain. Preheat the
grill . Grill over hot coals for 10 min., turning occasionally.

fresh Tout, Redfish or Drum fillets * milk * Tabasco sauce * Zattaran's fish fry mix * flour

* 1 egg * Tony Chachere's creole seasoning (optional)

Cut fillets into palm size pieces (not too thick). Soak in milk & Tabasco sauce for 4-5 hrs. in
refrigerator. Remove fillets. Take mixture and add egg. Make batter with Zattaran's and flour (3 parts
to 1). Add dash of Tony Chachere's for spicier fish. Heat oil to 350 - 360F. Dip fish in milk/egg mixture,
then into batter-repeat, then put in oil. Don't overcook. Eat while hot.

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Snapper Fillets (any fish will work) * Real Butter * Grated Cheddar Cheese * Salt

* Pepper * Habanero Sauce * Tartar Sauce * Tortillas

Pan saute fillets in butter, flipping once and adding salt and pepper to taste. Melt cheddar on top and
add a dash of habanero and a spoonful of tartar sauce. Scoop into warm, soft tortillas and indulge
yourself. This is a prime chew! A great recipe for those summertime mangrove snaps.

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pace picante sauce, sliced onions, lemon slices

Fillet a Redfish by removing the flesh from the bones but leave the skin and scales on the other side.

Fire up the grill and get coals red hot. Add pace picante sauce to the flesh side and top with sliced
onions and lemon slices. Cook the Redfish with the scale side down until fish is firm. Cooking the fish
like this will produce a very moist fish with wonderful flavor and presentation is nothing short of
spectacular.

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3/4 lb.(3sticks) unsalted butter, melted in a skillet

SEASONING MIX: 1T. sweet paprika * 1 tsp. cayenne * 2 1/2 tsp. salt *1 tsp. onion powder * 1 tsp.
garlic powder * 3/4 tsp. white pepper * 3/4 tsp. black pepper * 1/2 tsp. dried thyme * 1/2 tsp. dried
oregano * 6 (8 or 10 oz.) fish fillets, 1/2" thick

Heat a large cast iron skillet over very high heat until it is beyond the smoking stage & you can see
white ash in the skillet bottom, at least 10 min. (the skillet can't be too hot for this dish). Meanwhile,
pour 2 T. melted butter (from a separate skillet) into each of 6 small ramekins; set aside & keep warm.
Reserve the remaining butter in it's skillet. Heat 6 serving platters in 250 oven. Thoroughly combine
seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter coating both
sides well. Sprinkle seasoning mix generously & evenly on both sides, patting it in by hand. Place in
hot skillet & pour 1 tsp. melted butter on top of each fillet. (Be careful-butter may flame up). Cook
uncovered over same high heat til underside looks charred, about 2 min. (time may vary-thickness of
fillet-heat). Turn fillets & pour 1 tsp. butter on each fillet. Cook approx. 2 min., repeat with remaining
fillets. Serve each fillet while piping hot. To serve, place 1 fillet & a ramekin of butter on each heated
serving plate. Ventilate the kitchen!!

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2 lbs. fillets * 2 T. A-1 sauce * 1 T. lemon juice * 1/4 lb. butter or margarine

Melt butter in sauce pan. Stir in A-1 sauce & lemon juice. Place fillets in aluminum foil with enough foil
for tent. Cover fillets with sauce and loosely close top. Bake at 350* for about 20 min., or until fish
flakes.

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black pepper to taste * 1/2 tsp. oregano * pinch of thyme * 1 Tbs. paprika * 2 c. butter

* 1 tsp. chopped garlic * 1 tsp. chopped onion * cayenne pepper to taste

Combine seasonings. Dip fish fillets in melted butter. Sprinkle seasonings evenly on each side. Heat
skillet, put 2 c. butter in skillet and fry fillets until sides get a crusty look. Serve with butter.

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2 or 3 good fillets of white fish, diced 1/4" (Shark & Bull Red work too)

* 1 med. white onion diced 1/4" * 1 med. tomato diced 1/4" * 1 handful chopped cilantro

* 1/2 c. chopped jalapenos, pickled or fresh * 1/2 c. lime &/or orange juice

Place diced fish with juice in a ziploc bag in the fridge for 2-3 hours. Add remaining ingredients to bag
and throw back in fridge for 6 more hours to soften veggies. Serve over your favorite crackers.
Great party hors d'ourves. Keeps several days.

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pepper * lemon * garlic salt * Italian breading mix * Redfish fillets-cut into pieces or whole * Italian
dressing; creamy & regular

Marinate fillets in regular Italian dressing for 30 min. While this is being done, preheat your oven to 350
* & slightly butter your baking dish. Dip your fillets one more time and coat only 1 side of the fillet in the
breading mix. Place coated side down on pan, and bake for 20-30 min. After fish is done, season un-
breaded side and coat with creamy Italian.

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Redfish * lemon pepper * cajun seasoning * butter

Fillet your Redfish without removing skin or scales. Debone the fillet completely. Cook on hot grill for
20 min, scales facing coals. Melt butter and apply to fish, then add the lemon pepper and cajun
seasoning. Meat will gently come off the skin when done.

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any white fillets (Flounder, Trout, Red, Drum * Italian bread crumbs * butter * almonds

* salt * 3 Tbs. lemon juice * pepper * 1 egg * 1 c. milk

Salt and pepper fillets to taste. Beat egg with milk in a bowl. Dip fillets in egg/milk mixture, then dredge
in bread crumbs (shake in grocery bag). Arrange fillets in buttered glass baking dish. Bake fish 20
min. at 300*. Melt butter, toast almonds in pan until aromatic. Remove and add lemon juice. Pour
mixture over fillets and bake 10 more min. Durn good chew!

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2 or 3 good fillets of white fish, diced 1/4" (Shark & Bull Red work too)

* 1 med. white onion diced 1/4" * 1 med. tomato diced 1/4" * 1 handful chopped cilantro

* 1/2 c. chopped jalapenos, pickled or fresh * 1/2 c. lime &/or orange juice

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pepper * lemon * garlic salt * Italian breading mix * Redfish fillets-cut into pieces or whole * Italian
dressing; creamy & regular

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Redfish * lemon pepper * cajun seasoning * butter

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any white fillets (Flounder, Trout, Red, Drum * Italian bread crumbs * butter * almonds

* salt * 3 Tbs. lemon juice * pepper * 1 egg * 1 c. milk

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