Recipes

8 Trout (gutted and heads and tails removed)

4 cups stale bread (cut or torn into 1-inch pieces)

1 small yellow onion (chopped), 2 teaspoons minced garlic, 2 stalks celery (diced)

8 ounces chicken stock or chicken bouillon, 4 tbsp. butter (unsalted) or margarine,

2 tsp. chopped fresh thyme, 2 tsp. salt, 1 tsp. black pepper, 3 dashes tabasco sauce.

Saute' the onions, celery and garlic in the butter until the onions are just beginning to turn brown. Add
the chicken stock and seasoning to the pan and simmer for 2 to 3 minutes. Pour over the bread and
stir until the bread is completely moistened. Stuff the Trout, using and eighth of the stuffing per fish.
Bake for about 20 minutes at 350 degrees or until the fish is cooked through. Take 8 tablespoons
unsalted butter, melted, 3 tbsp lemon juice, mix together and drizzle over the Trout before serving.

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Baked Stuffed

Trout

Ingredients: 4 large Red Snapper Fillets, Juice from 2 limes, 1 tsp. fresh minced ginger,

3 tbsp. extra virgin olive oil, 1 tsp. coarse ground black pepper, 1 1/4 cup tropical fruit salsa.

Mix: papaya, 1 mango, 1 c. fresh pineapple, 1/4 c. diced red bell pepper, 1/4 c. diced red onion,

juice from half a lime, 1/8 c. rice vinegar, 1 tbl red chili flakes, 2 tbl fresh cilantro.

Place fillets in shallow dish. Mix lime juice, ginger, pepper and olive oil. Pour mixture over fish fillets.
Season your grill. Preheat the grill for 5 minutes over high heat. Grill snapper fillets over medium heat
for 4-5 minutes until fish reach an internal temp of 145 degrees. Baste fillets while cooking with
remaining lime ginger marinade. Once fish has finished cooking, top with tropical fruit salsa and serve.

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Grilled Red Snapper

with

Tropical Fruit Salsa

3/4 cup butter, 3/4 cup chopped onions, 1/2 cup chopped celery,

1 medium green pepper chopped, equals 1/2 cup

1 small clove garlic or 1/8 tsp minced,8 oz. tomato sauce, 1/2 cup water,

1 tsp. parsley flakes 1/2 tsp. salt, 1/8 tsp. of cayenne red pepper flakes,

1 crushed bay leaf, 1 lb. shrimp-cleaned, 1 1/2 cup rice-cooked

Melt butter, cook and stir onions, celery, pepper and garlic over a medium heat until tender. Stir
everything else in except the rice and add the shrimp. Serve over the cooked rice.

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Shrimp Creole

provided by

Robyn Cooney, Corpus Christi

1 Large Onion 4 Stalks Celery - 1 Bell Pepper 2 Sticks Butter

3 Cans Peeled Whole Tomatoes - 1 Can Rotel - 3 Lbs. Seafood of Your Choice

4 Cans of Cream of Mushroom Soup

1 Package of Fresh Mushrooms ( I Prefer Already Sliced.)

Dice the veggies and saut� in the butter. Cut/chop/dice whole tomatoes and add to mixture along with
the Rotel. Bring to a slight boil. Put in seafood and again bring to a slight boil. Add soup and simmer.
Stir in fresh mushrooms a few minutes before serving. It's best served over rice with garlic bread on
the side.

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Easy Etoufee

provided by

Beachfisher9@usawide.net

4 Lbs. of Flounder (Filleted) - 2 Boxes of Stove Top Stuffing - 1 Package of Louis Kemps Imitation
Crabmeat - 1 Stick of Real Butter - 2 Cans of Tiny Shrimp - 1 TBL of Tony Chachere's Seasoning -
Worstershire Sauce to taste 1 Lemon - 3/4 LB Provolone Cheese (Thinly Sliced)

First prepare the stuffing per directions except don't add any butter. Allow the stuffing to cool to
where you can put your hands in it before adding the two cans of shrimp (drained) and the crabmeat

(finely chopped). Work the stuffing with your hands.

Next prepare the marinade. In a large cup melt 1 1/4 stick of real butter with the seasoning, 1/2
Lemon, and Worstershire sauce to taste (I use about a tablespoon here). Spoon about 1/2 the
marinade you just made into the stuffing. This will make the stuffing pasty like.

In a deep casserole dish, coat the bottom with some marinade. Add just enough to keep the fish from
sticking. Layer the flounder fillets in the bottom of the dish. Using your hands spread some stuffing on
the fish to get a nice layer that completely covers all the fish. Careful you don't use too much stuffing

here or you won't have enough for the last layer. Cover this layer with slices of Provolone cheese.

Now start your next layer of fish. Once the fish is in the dish, spoon the rest of your marinade onto
the fish. Follow this with the last of the stuffing and cover with Provolone cheese slices.

Cover with foil being careful not to let the foil touch the cheese too much else it will all stick. Bake in
oven at 375 degrees for about 70 minutes. Remove the foil and bake for the last 2-4 minutes. Keep an
eye on the baking time. Thick fillets might take a little longer, thin one's shorter. I prefer to use a glass
dish and look for bubbles coming up through the layers.

Allow to cool a little and cut into serving cubes with a knife. The first one is tricky to get out, but the
rest will come out in nice little serving squares.

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Flounder Casserole

provided by

Ron Martinez (Team Oso)

2 lbs. of peeled shrimp * 2 cups of Bowtie Pasta * 1/2 cup of butter/margarine

1 tbs minced garlic * seasoning for shrimp (Tony Chachere's More Spice Seasoning)

Pee, clean and de-vein shrimp. Season the shrimp well and set aside. In a large deep skillet melt butter
(be careful not to burn). Add garlic to butter in the skillet and saute' until garlic is cooked. Add shrimp
and stir cooking shrimp until done. Boil pasta until cooked. Drain pasta and add to shrimp and toss.

You can dress up this recipe with English green peas or sun-dried tomatoes for a colorful effect. (I
don't do this, because the captain hates peas.) Serve with a tossed green salad to make a delicious
and quick meal.

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Shrimp & Bowtie Pasta

provided by

Julie Behnke

5 Speckled Trout Fillets, cut into bite size pieces

Paul Prudomme Blackened Redfish spice * olive oil * 1 large green bell pepper

1 large red bell peper * 1 large yellow bell pepper * wild rice

Pour olive oil into deep skillet (enough to cover skillet to 1/2" depth). When oil is hot, sautee cut up
peppers and onion in oil until cooked. With oil still hot, place Trout pieces that have been seasoned
with the blackened redfish spice into oil. Stir trout pieces into the peppers and onions and cook until
Trout is done. When fish is fully cooked, remove from heat and drain off any excess oil from fish and
peppers & onions. Serve on cooked wild rice. A great new way to fix Speckled Trout. Bon Appetit!!

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MISSISSIPPI TROUT

provided by

Julie Behnke

8 or 4 fillets (small) * cup of bread crumbs * 2tbs chopped tarragon

* 5 chopped black olives *2tbs mayonnaise * 1tsp dijon type mustard

Mix breadcrumbs, tarragon, olives in bowl & mayo/mustard in a 2nd bowl. Pre-heat oven to 400
degrees. Arrange fillets in glass baking dish & season w/salt & pepper. Spread mustard?mayo mix on
top of fillets & then breadcrumb mix. Cook in oven 10min. meanwhile making coulis.

Coulis: 1tbs olive oil * 6 tomatoes or Lg. can stewed tomatoes * 4 Lg. garlic cloves unpeeled * 1/2tsp
balsamic vinegar * 1/4cup of water

Blend garlic, tomatoes , vinegar-season w/salt & pepper. Cook in saucepan till warm over low heat.
Dish coulis onto plate and serve fish on top of coulis.

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FISH (KILLER) FILLETS

provided by

John Jacobi

saltyangler.com by: Saltwater Angler

captbehnke@aol.com

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