Fish Recipes

CAJUN SPICES(BLACKENED) REDFISH

Dr. Bob Shipp's Guide to fishes of the Gulf of Mexico

4 tbsp paprika

1 tbsp. each oregano, cumin, powdered onion, powdered garlic and powdered thyme

1/2 tbsp salt

1/4-1/2 tsp each cayenne, whit6e and black pepper

Red Drum fillets

Mix herbs and spices. Dampen fillets and rool in spices (sometimes a small amount of melted butter on the fillets before rolling is helpful)

Grill for several minutes on each side over hot coals. These same spices can be used to blacken fish in a searing fry pan. 

Angelo's Broiled Flounder and Lemon Butter Sauce

Angelo's Resturant, Georgie Necaise Mortan provided by Old Biloxi Recipes

Flounder

Salt and pepper to taste

garlic, chopped

thyme

  Make several diagonal slashes across the top of the flounder. Cook flounder by baking or broiling, sprinkled with salt, pepper, chopped garlic and thyme. Cover cooked fish with a thin layer of sauce an put under broiler for just a minute. Don't overcook. Serve extra sauce heated on the side.

Lemon Butter Sauce

1 c. Miracle Whip

1/2 c. sweet pickle juice

1 T. prepared mustard

1 sm (3.5 oz) jar of capers, drained

  Mix all ingredients well in a pint jar.

Cajun Cioppino

by:Chef Phil Farris

1 1/2 lb snapper filet,cut into bite-size pieces

1 1/2 lb shrimp,peeled and deveined

1 lb Andouille sausage, cut into bite-size pieces

6 gumbo crabs, cut in half

1 16oz Creole trinity(like Guidry"s)

3 tbs olive oil

1 cup dry white wine(drinkable quality)

4 cups chicken broth

1 can Rotel tomatoes(10oz can)

1 can quartered artichoke hearts(14oz can)

3 tbs capers

3 cloves garlic, freshly minced

4 bay leaves

3 tbs Paul Prudhomme's Seafood Magic

2 tbs Crystal hot sauce

chopped fresh parsley for ganish

1 loaf French bread, for dipping

Salt and freshly ground black pepper to taste

Add 3 tbs olive oil to a 4-6 quart pot over medium heat. Add 3 tbs flour. Wisk and make a dark brown roux. Now add trinity, bay leaves and garlic. Cook 10 min. Next add capers, rotel tomatoes, chicken broth and white wine. Bring to a boil. Add hot sauce, crabs and seafood magic seasoning. cover pot, reduce heat to simmer and cook 30 min. Taste and adjust seasoning.

Add Andouille and continue to simmer in the covered pot for another 20 min. Finally, add shrimp and fish and simmer, UNCOVERED for 5-7 min. Fish will be white and firm. Shrimp should be pink and cooked through. Ladle the Cioppino into soup bowls, remove bay leaves and garnish with chopped parsley. Serve with French br3ead for dipping. A nice Pinot Grigio would work well with this dish.

Mississippi Red Snapper Soup

1 lb. Mississippi Red Snapper fillets

2 small potatoes

2 small carrots

4 tsp. olive oil

2 c. boiling water

1 tbsp. white wine vinegar

Salt to taste

2 quarts fish broth or canned chicken broth

3/4 c. long grain rice

2 tbsp. fresh parsley, minced

1/4 tsp. dried red pepper flakes

Freshly ground black pepper to taste

Peel and dice the potatoes. Peel and shred the carrots. Cut the fish fillets into 1/2 inch pieces. Heat oil in a large kettle. Add the diced potatoes and sauté over high heat until lightly browned. Add the shredded carrots and sauté until slightly softened. Add the boiling water along with the vinegar and salt. Simmer until vegetables are tender, about 10 minutes. Add the broth and rice and simmer for 15 minutes. Add the fish and simmer until the fish is cooked and rice is tender, about 5 minutes longer. Remove kettle from heat and stir in parsley and red pepper flakes. Adjust seasoning as necessary. Ladle into warm bowls and sprinkle with freshly ground black pepper. Serve immediately. Makes 8 to 10 servings.

Irvin Jackson

Directorate

Grilled Mississippi Lemonfish (Cobia)

2 lbs. Mississippi Lemonfish , cubed

1 lb. sliced bacon

1 12 oz. bottle of teriyaki sauce

1 liter of Sprite

Salt and pepper to taste

Toothpicks

Wrap lemonfish cubes with bacon using the toothpicks to hold. Mix teriyaki and Sprite in a bowl, add wrapped lemonfish cover and refrigerate overnight. Place lemonfish on a hot grill and lightly char. (Be careful not to overcook or dry out the fish.)

Bryant Klein

Marine Fisheries

Mississippi Red Snapper

6 Mississippi Red Snapper fillets

1 lb. Mississippi Blue Crabmeat

Bunch of green onions, chopped

1/4 lb. butter

8 oz. cream cheese

Parsley

Sauté onions and parsley in the butter until onions are tender. Season with Cajun seasoning and black pepper. Add crabmeat. Add cream cheese when crabmeat is hot. Bake fillets at 400 degrees (with lemon juice and Cajun seasoning) until flaky (about 15 min.). Top fillets with crabmeat/cream cheese topping and broil until golden.

Mikel Gusa, Vice Chairman

Commission on Marine Resources

Flounder Stuffed with Mississippi Blue Crab

2 1/2 lbs. fresh Mississippi Flounder fillets

8 oz. fresh Mississippi Blue Crabmeat

1/4 c. chopped green onion

1/4 c. melted butter or margarine

1/2 c. crushed saltine

2 tbsp. dried parsley

Salt and pepper to taste

1 1/2 c. milk

1 c. grated cheddar cheese

Butter individual casserole dishes or large two quart dish. Combine onions, butter, seasonings, crabmeat and crackers. Put crabmeat mixture in the fillets. Bake uncovered 25 minutes at 400 degrees. While fish is cooking, melt 3 tbsp. butter in a saucepan. Stir in 3 tbsp. flour and 1/4 tsp. salt. Simmer until bubbly and smooth. Add 1 1/2 c. milk, stirring until it thickens. Do not boil. Add grated cheese and stir until melted. Pour cheese mixture over fish and return to oven for 5 minutes.

Linda Bullard

Directorate