2 pounds fish nuggets (amberjack works great!)
1-cup buttermilk (enough to cover fish)
¼-c hot sauce
Fish fry mix
In a bowl cover fish nuggets with buttermilk. Add hot sauce (you may use less or more depending on taste). Let soak at least 8hrs. Drain and coat fish nuggets with fish fry mix. Heat oil to 350 degrees and fry. Nuggets will float when they are done.
This marinade is great…can use on any fish prior to grilling or baking!
4 fillets of ANY mild white fish (Sea Bass, Vermillion Snapper, African Pompano, Amberjack)
1-2 teaspoons extra virgin coconut oil
½ teaspoon lime zest
¼ teaspoon fine sea salt—or less
Paprika
Heat sauté pan over medium heat; add oil. Pat fish dry with paper towels and add to heated oil—may spatter if not dried well. Cook 1-2 minutes per side depending on thickness (do not overcook fish! Fish will continue to cook as it rests) Before turning to second side sprinkle lightly with salt and lime zest and repeat this step for other side. Sprinkle very lightly with paprika. Very sweet; goes well with avocado dishes/salsa
1/3-cup mayonnaise
¼ cup brown sugar
2 tablespoons dill (I love dill on fish!)
2 tablespoons country style mustard
1 medium fish fillet (can be used with a stronger tasting fish like Wahoo, Kingfish but works well with Mahi and Grouper)
Preheat oven to 300 degrees. Mix all ingredients together except fish and spread on top of fish. Bake 25 minutes (time depends on thickness of fish and may be doubled for more fish)…don’t over cook fish:D
1/3-cup soy sauce
¼ cup orange juice concentrate
2 tablespoons cooking oil
2 tablespoons tomato sauce
1 teaspoon prepared mustard
1 tablespoon green onion and top, minced
1 clove garlic, minced
4 fish steaks (can be used with a stronger tasting fish like Wahoo, Kingfish but works well with Mahi and Grouper)
For marinade, combine all ingredients except fish steaks and olive oil; pour mixture over fish steaks in shallow glass baking dish. Refrigerate, covered, 30 – 60 minutes. Drain fish steaks but reserve marinade. Pour the reserved marinade into a small saucepan. Bring to boil for 1 full minute. Preheat grill and cook over direct heat. Lightly spray steaks with olive oil (or brush on) and place steaks on the grill. Grill fish until tender/flakes with a fork, 5 – 10 minutes (don’t over cook!) Turn fish steaks once and brush with marinade halfway through cooking time.
2 tablespoons sesame seeds
1 teaspoon minced garlic
4 scallions, minced
1-teaspoon sesame oil
1-tablespoon soy sauce (low sodium is best)
¼ teaspoon cayenne pepper or to taste
Salt and ground pepper
2-4 Snapper fillets (this can be Red Snapper, Mangrove Snapper, Triggerfish, Vermillion Snapper)
Toast sesame seeds in a dry pan over medium heat, shaking occasionally until darkened and starting to pop, 3-4 minutes. Max half with the garlic, half with scallions, sesame oil, soy sauce, cayenne, S&P. Coat fillets with the mixture and allow to sit while oil heats. Heat oil in nonstick skillet until shimmering. Carefully add each fillet. Cook until lightly browned and opaque all the way through, approx. 3 minutes; cook and brown other side. Top with reserved scallions and sesame seeds.
Ingredients
1 tablespoon extra-virgin olive oil
1 medium red bell pepper (thinly sliced)
2 tablespoons fresh cilantro (coarsely chopped)
1 cup long grain white rice
4 fish filets (such as snapper, grouper, tilapia; 1 1/2 lb)
5 oz fresh sliced onions (1 cup)
1/4 cup white wine
1/4 cup orange juice
2 tablespoons fresh lime juice
1 tablespoon minced garlic
1 teaspoon dried thyme leaves
1 teaspoon paprika
Steps
Ingredients
1 medium tomato (rinsed)
1 1/2 lbs grouper (or Mahi) fillets (thawed, if needed)
cooking spray
2 tablespoons blackening seasoning
4 Bakery Kaiser rolls
4 tablespoons tartar sauce
8 lettuce leaves (rinsed)
Steps
1. Preheat 2-sided tabletop grill. Cut tomato into 1/4-inch-thick slices. Cut fish into 4 portions. Coat both sides of fish with cooking spray then sprinkle with blackening seasoning.
2. Place fish on grill (wash hands); close lid and cook 5 minutes or until fish is opaque and separates easily with a fork. (If using regular grill, double cooking time, turning once.) Cook time may vary depending on thickness of fish.
3. Cut rolls in half, if needed. Spread tarter sauce on bottom half of each roll. Top with lettuce and then tomato slice.
4. Add fish; top with remaining lettuce and top half of roll. (Assembling with lettuce next to the roll helps to prevent soggy bread.) Serve.
Ingredients
fresh basil leaves (about 3/4 cup)
1/4-cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons basil pesto
1 1/2 pounds grouper fillets
1 tablespoon Montreal steak seasoning
Steps
Directions
Preheat oven to 350 degrees F.
In a small skillet, add 1-tablespoon butter or oil over medium heat. Add onion and cook until softened, about 10 minutes. Transfer to a large bowl and cool slightly.
To the bowl, add the cheese, mayonnaise, hot pepper sauce and 1/2 teaspoon House Seasoning. Mix well and set aside. Grease a 13 by 9 by 2-inch baking dish. Sprinkle the fish with the remaining 1/2 teaspoon House Seasoning. Place the fish in the baking dish and squeeze the juice of the lemon over it and sprinkle with red pepper flakes. Top fish with slices of butter. Bake for about 10 to 15 minutes or until fish is almost done; the time will depend on the thickness of your fish. Remove the dish from the oven and cover each fillet with 1/2 cup of the cheese mixture. Return to the oven and bake until cheese melts, about 8 to 10 minutes.
House Seasoning:
Mix ingredients together and store in an airtight container for up to 6 months. Yield: 1 1/2 cups
Ingredients
Directions
Place a 1-quart saucepan over medium high heat and add 1 tablespoon of olive oil to the pan. Once the oil is hot, add the onions and habanera pepper and cook until the onions are translucent, about 3 to 4 minutes. Add the garlic to the pan and cook for 30 seconds. Deglaze the pan with the lime juice and vinegar. Bring the pan to a boil then reduce the heat to medium. Add the sugar, mustard, and 1/2 teaspoon of the salt to the pan. Continue to cook the barbeque sauce until the mangoes are very soft, about 5 minutes. Remove the pan from the heat and allow the sauce to cool for about 15 minutes. You can leave the sauce chunky like this, or puree the contents of the pan in a blender on low speed for 1 minute, if desired. Reserve the sauce until ready to use. Sauce will keep up to 10 days in a non-reactive air-tight container in the refrigerator.
Preheat a grill to medium heat. Season the grouper with the remaining 3/4 teaspoon of salt and the white pepper. Place the fish on the grill and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 5 minutes or until cooked through. During the last few minutes of cooking, brush the fish with the sauce. Serve with a simple salad, if desired.
