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Fish Recipes

Broiled Snapper with Mango Salsa



  • 1 large mango, diced
  • 1/2 red onion, finely diced
  • 1/2 c. freshly chopped cilantro, plus more for garnish
  • 1/2 tsp. crushed red pepper flakes
  • Juice of 1 lime, divided
  • 3 tbsp. extra-virgin olive oil, divided
  • kosher salt
  • Freshly ground black pepper
  • 1 1/2 lb. red snapper (skin on)
  • Lime wedges, for serving


  1. Preheat broiler to high and line a baking sheet with aluminum foil.
  2. Make salsa: In a large bowl, stir together mango, red onion, cilantro, red pepper flakes, 3 tablespoons lime juice, and 1 tablespoon olive oil, and season with salt and pepper.
  3. Arrange snapper, skin-side up, on baking sheet and season with salt and pepper. Drizzle with remaining 2 tablespoons olive oil and broil until skin is crispy and flesh is tender and flaky, 8 minutes. Squeeze with remaining 1 tablespoon lime juice.
  4. Cut snapper into 4 pieces and serve with mango salsa. Garnish with additional cilantro and lime.
Anna Watson Carl is a NYC-based private chef, recipe developer, and food writer. She writes the blog TheYellowTable.com and is the author of The Yellow Table: A Celebration of Everyday Gatherings (Sterling 2015).




Gluten Free Grilled Tilapia Tacos
Recipe Credit: Gorton’s

You’ve had beef & chicken – but have you tried fish tacos? This fresh variation on a favorite meal is sure to please. Make them spicy, make them mild; crunchy, or soft – it’s easy to add toppings so everyone’s taste buds are happy.

  • Prep Time: 7 minutes
  • Cook Time: 20 minutes
  • Yield: 5 tacos

Nutrition Facts Per Serving:

  • 150 calories
  • 11 grams carbohydrate
  • 12 grams protein
  • 7 grams total fat
  • 2 grams saturated fat
  • 40 mg cholesterol
  • 420 mg sodium


  • 1 package Gorton’s Grilled Signature Tilapia (2 fillets)
  • 5 corn taco shells (gluten free)
  • 1 cup lettuce shredded
  • 2 tomatoes chopped
  • 1/2 cup Mexican blend cheese shredded
  • 1 jalapeno chopped (optional)


  • Prepare grilled fillets according to package directions. Cool slightly.
  • Cut each fillet lengthwise into 5 strips.
  • Fill taco shells with lettuce, tomatoes, and jalapenos (if desired). Place 2 fillet strips in each taco. Top with shredded cheese.
Grilled Tuna with Fresh Horseradish
by chef john
site allrecipes.com
2 (8 ounce) fresh tuna steaks
1 teaspoon vegetable oil
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon finely grated raw
horseradish root, or more to taste
4 cherry tomatoes, sliced
1/2 teaspoon hot chile paste (such as
sambal oelek)
1 tablespoon minced green onion
1.Preheat an outdoor grill for high heat, and lightly oil the grate. Lightly oil steaks with vegetable oil.
2.Stir soy sauce, rice vinegar, horseradish, cherry tomatoes, and hot chile paste in a bowl until well combined. Let sit for 20 minutes.
3.Place steaks over hottest part of the grill and cook for 3 minutes per side. Transfer to a plate. Spoon soy sauce mixture over steaks and garnish with green onion.


Tuna Casserole

allrecipes.com  recipes by LMCDEVIT



Original recipe makes 8 serving
  • 3 cups cooked macaroni

  • 1 cup shredded Cheddar cheese

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 9×13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.
  3. Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.



Baked Gulf Grouper with Lime Cilantro Butter

Compliments of Fresh from Florida Gulf Seafood

4 Grouper fillets (or Mahi-Mahi (Dolphinfish) or Snapper) 6-ounce
1⁄2 cup Butter unsalted
3 tbsp Cilantro chopped
1⁄4 cup Lime juice
3⁄4 tsp Salt
3⁄4 tsp Ground pepper
1⁄2 tsp Grated nutmeg
2 tbsp Grated lime or lemon zest


Preheat oven to 350 degrees F. Put the fillets in a greased baking dish. In a saucepan, melt butter over medium heat; add next 7 ingredients.
Stir to blend and pour lime butter over fillets. Sprinkle grated rinds evenly over the top.
Bake for 15 minutes until cooked through and meat flakes easily with a fork.

Tarragon and Chive Crusted Red Snapper

Chef Chris Poplin


6 oz piece red snapper

salt and pepper to taste

1 oz tarragon, chopped

1 oz chive, chopped

2 T olive oil

Shoepeg corn maque choux:

2 oz smoked sausage, diced

2 oz red onion, diced

4 oz shoepeg corn

2 oz rotel tomatoes and chilles

blackening spice to taste

salt and pepper to taste

1 oz butter



Season fish with salt and pepper. Place chopped herbs in small bowl and coat both sides of fish with herb mixture. In saute pan add olive oiil and herb crusted fish. saute for 4 min until a crust has formed on fish. Turn fish filet over and finish cooking over medium heat(covering pan if necessary) until fish has reached temperature of 135.

Maque choux:

In hot pan add sausage and onion and saute for 2-3 min. Add corn and rotel. Season with salt, pepper and blackening spice. Saute for 2 min and then add butter and toss.


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


Salt and pepper to taste

garlic, chopped


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


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


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


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