YUMMMM...!
Here are recipes sent in from members & friends of Seacoast Anglers
Try them and let us know what you think!
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The Right Recipe ~ by Steven Quickery
This is a real good recipe for king mackerel since king is a very soft texture:
Baked King Mackerel
Ingredients:
- King Mackerel filets
- Vegetables
- 1 can of diced tomatoes
- handful of shredded cheese
- fish seasoning - (use whatever you like, I like 1 part each of paprika, cayenne pepper, onion powder, garlic powder, and black pepper. Sometimes I will double up on cayenne, for those who do not like the heat, can eliminate if desired)
Recipe:
- Preheat oven to 375
- place seasoned filets in ungreased baking dish.
- layer on top vegetables of choice. I like using fresh bell peppers, onions, & mushrooms. Sometimes I will only use a bag of frozen mixed vegetables, again, whatever you like, as much or as little as you like.
- drain can of diced tomatoes and generously pour tomatoes on top of dish. (Del Monte has diced tomatoes and basil, diced tomatoes and garlic, etc. When they are on sale, I'll pick up a 1/2 dozen or so cans to stock up)
- bake dish for 30 minutes.
- after 30 minutes in the oven, generously pour shredded cheese on top of dish.
- bake for an additional 5 minutes until cheese is thoroughly melted.
- take spatula and serve. With the soft texture of king mackerel, it serves very similar to lasagna.
- enjoy!
A twist on this recipe is to add uncooked rice underneath the king mackerel and do not drain the can of diced tomatoes. This will serve the king on a bed of rice if you use a knife to pull the spatula out clean.
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The Right Recipe ~ by Steven Quickery
I just made lunch that was awesome. It’s quick and very easy, approximately 20 minutes from start to finish:
Seafood Alfredo:
Ingredients:
—Fish (I just used 4 filets of fresh black sea bass, but any fish will do)
—Fish seasoning ( I like using 1 part each of paprika, cayenne pepper, onion powder, garlic powder, salt, & pepper)
—1 package frozen vegetables
—1 package frozen onions & peppers combination. (Kroger has for $1/package)
—Handful or two of frozen shrimp
—1 jar of Alfredo sauce (can substitute with 3 cups of milk and an additional tablespoon of flour)
—Box of Penne Pasta
—Half Stick of Butter
—Tablespoon of flour
Steps:
•Place very large frying pan on medium heat and melt butter.
•Season fish to your liking and pan fry in butter, approxi mately 4 minutes per side
•Remove fish from frying pan and set aside.
•Add frozen items, cover and cook for approximately 5-6 minutes.
•In separate pot, boil water and cook penne pasta, approxi mately 10 minutes.
•Add tablespoon of flour to shrimp & vegetable mixture and stir thoroughly.
•Add cooked Penne Pasta and stir thoroughly.
•Add fish filets on top of mixture, cover, and remove from heat to let cool for a few minutes. Sauce will thicken when cooling.
•Spatula on plate with fish filets on top of mixture. Salt N pepper to your liking.
Enjoy!! Hopefully there is someone in the club that has not tried this recipe before. Also makes a great left over meal by microwaving for a couple of minutes.
Thanks, Steven
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The Right Recipe ~ by Mario Garcia
Crisp Mashed Potato Fish Cakes
Makes 6 - Prep Time 15 MIN --- Total Time 45 MIN
Ingredients
2 ½ cup leftover mashed potatoes (recipe follows)
1 ½ cup shredded fish (fillet Spanish, Bluefish, Flounder, Black Seabass, Croaker, Whiting, etc. Any kind of soft white meat fish)
1 egg
2 cup panko bread crumbs
½ tsp cracked black pepper
½ tsp cajun seasoning
paprika
¼ cup grated parmesan cheese
1 4-5 pound bag of golden yukon potatoes
½ cup shredded Monterey Jack cheese
½ tsp salt
¼ tsp pepper
¼ tsp garlic powder
¼ cup green onions, chopped
½ cup milk
½ cup sour cream
3 Tbsp butterDirections
Steps:
Mash together your potatoes and fish. Add in the seasonings then the egg and panko. Mix well. Form into small patties, approximately 2-3 inches. Cover and refrigerate for 30 minutes or all day. I like to do this in the morning so I can can breathe as dinner approaches knowing I already have it all together.
In a large skillet over medium heat, add 1/4 cup oil. Once the oil is hot (you can drop a small crumb from your patties to see if the oil sizzles, if so, then you're ready) and pan-fry the patties 2-3 minutes on each side until they reach a golden brown. You might have to do this in batches of 3-4 patties as you don’t want to overcrowd the pan. Serve hot and enjoy!For the potatoes
Boil potatoes until you can insert a fork easily into the center of a potato. Drain, toss in the butter, cheese, seasoning, sour cream, green onions and milk. Mash until everything is combined.
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The Right Recipe ~ by Steven Quickery
Baked Porgy Fillets
I made this dish a couple of days ago with Red Porgy filets, but is very good with just about any bottom dwelling fish, very simple and de-lish...
Ingredients & Steps
- combine approx. 1 oz. each of ranch dressing, yellow mustard, and lemon juice.
- add approx. 1 tsp. of garlic powder, onion powder, black pepper, and cayenne pepper (eliminate if one does not like the heat)
- lay fish filets in ungreased baking dish and generously baste each filet with above mixture.
- bake at 400 degrees for 20 minutes, then broil on high for 1 minute to brown topping.
- serve and enjoy immediately
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The Right Recipe ~ by Capt. Jerry Dilsaver
As published in South Carolina Sportsman Magazine
Bluefish Cakes
Bluefish are usually considered a strong-flavored fish and often overlooked as a featured table fish because of it. However, there are times they have a milder flavor and the first blues of spring are a fine example. I'm talking about the smaller bluefish, from about 3/4-pound up to about 2-pounds. These fish are eating ravenously, growing quickly and have a much milder flavor than their larger brethren.
I like a fish that has a little "fish flavor" and by cleaning these thoroughly and removing the skin and all the darker threads through the meat, they are almost too mild. Poaching them in the vinegar and water mixture also adds to a milder flavor.
This is a unique little way to prepare fish that donna and I first began using with leftovers. We have graduated to using it as an occasional feature for dinner and hope you enjoy it as much as we do.
INGREDIENTS:
24 Ounces bluefish fillets
(skin and all traces of red meat removed)
2 Eggs
1 Cup bread crumbs
1 Medium sweet onion
1 Stalk celery
1 Tsp minced garlic
1 Tsp minced parsley
1 Tsp dill
1/3 Cup mayonnaise
Salt and pepper to taste
Non-stick cooking spray.
PREPARATION:
1. Poach the bluefish fillets until flaky in a mixture of 2/3 water and 1/3 white vinegar.
2. Chop the stalk of celery medium fine.
3. Chop the onion medium fine.
4. Flake the fillets.
5. Mix the ingredients well in a bowl. Be sure to blend the mayonnaise throughout.
6. Spray a sandwich grill, George Foreman Grill or similar appliance on both sides with the cooking spray.
7. Pre-heat the sandwich grill according to the manufacturer's directions.
8. Form 4 patties.
9. According to grill size, you may cook only 2 or all 4 patties at one time. If you can only cook 2 patties at a time, reapply cooking spray before cooking last 2 patties.
10. Cook until the patties are browned and crisp. This is approximately 8 minutes on my grill.
I serve this many different ways and for all meals. It is a special treat when using leftover fish (may have been cooked in any manner as long as it will flake) and serving fish for breakfast. I like to spread a little medium or hot salsa on the top and serve it with home fries for breakfast. Later in the day, I will mix with stir-fried or steamed veggies.
As the old commercial used to say—"Try it, you'll like it."
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