Grouper w/ Roasted Grapes and Walnuts

Ingredients:
2 lbs Grouper
1 cup walnuts
1 cup Grapes
3 cloves Garlic
Salt and Pepper to taste
2 tbsp olive oil

Preheat your oven to 400 degrees. On a baking sheet spread aluminum foil, and place the grouper in the center. In a bowl combine the other ingredients a stir to combine. Fold the foil up around the grouper making a top-open pouch around it. Pour the other ingredients over it, and bake for 20 minutes. Mash the walnuts grapes and garlic slightly before serving hot from the oven.

Serves 4

Potato Thyme Crusted Halibut

Ingredients:
2 lbs Halibut
1 cup Instant Potato Flakes
2 tbsp dried thyme
Salt and Pepper to taste

Preheat your oven to 400 degrees. In a shallow dish, combine the potato flake, thyme, salt and pepper. Dredge the Halibut in the potato mixture, and place on aluminum foil lined baking sheet. Bake in your oven for 15-20 minutes or until desired doneness. Serve crispy and hot from the oven.

Serves 4

Red Pepper Cod

Ingredients:
1 lb of Cod
2 diced red bell peppers
2 tbsp olive oil
Salt
Pepper
2 tbsp All-Purpose flour
2 tbsp butter
1/2 cup finely diced onion
1 cup chicken stock

In a preheated skillet over medium heat, add your olive oil. Place the cod into the skillet and season to taste with salt and pepper. Cook for 3-4 minutes, then flip it, and cook for an additional 3 minutes. Remove the cod to a plate. In the same skillet, melt you butter and add the red bell peppers and onion. Saute until they are soft. Add your flour and whisk to combine. Once the flour is mixed well with the vegetables, add your chicken stock and simmer for an additional 2-3 minutes. Serve the cod warm on a plate with the Bell Pepper sauce drizzled over it.

Serves: 2

Garlic Basil Swordfish

Ingredients:
1 lb Swordfish
1/4 cup Olive Oil
Salt
Pepper
2 Tbsp Lemon Juice
2 Tbsp Chopped Basil (2tsp dried basil if you do not have fresh)
2 Tbsp Chopped Italian Parsley (2tsp if you do not have fresh)
2 Cloves of Garlic Minced

In a bowl, combine the oil, lemon juice, basil, garlic and parsley. Brush the sides of your swordfish with the oil mixture and place on a preheated grill (medium-high heat). Season with salt and pepper to taste. Cook for 3-4 minutes per side. Remove from the grill and serve hot with the remaining oil mixture drizzled over the fish.

Serves: 2

Blackened Grouper

This method was created by Paul Prudhomme in NOLA and has become a staple in many locales. The flavor of the cajun seasoning does not hide, but rather enhances the natural flavor of the milder fish used.

Ingredients:
1 lb Grouper
2 Tbsp Cajun Seasoning
2 Tbsp Olive Oil

Heat your cast iron skillet over medium-high heat. Add your olive oil, once the skillet is hot. Rub the seasoning over the outside of the grouper, and place it skin side down in the skillet. Allow it to cook for 5 minutes, and then flip it over to the other side. Allow it to cook for an additional 3-5 minutes or your desired doneness. Serve hot, right out of the skillet.

Serves: 2

Diced Swordfish in Garlic Butter

Ingredients:

1 pound of Swordfish diced in half inch cubes

2 tbsp butter 3 cloves of garlic minced

salt to taste

pepper to taste

Very simple and very easy. Heat your saute pan over medium heat, and add 1 tbsp of butter. Once it is melted add your garlic and let it saute for 2 minutes. Ad in your diced swordfish and let it cook undisturbed for 4 minutes. Toss to coat with the garlic butter and allow another 2 minutes for cooking. Remove from the pan and serve either by itself or on top of pasta.

Hearty Fall Fish Chowder

Nothing says Fall like a warm bowl of hearty savory chowder. This one is full of vegetables and hearty pieces of simmered savory chowder meat. A great pairing to the cool Fall evenings.

Ingredients:

• 1 tablespoon butter
• 1 large chopped onion
• 2 fresh mushrooms, sliced
• 1/2 stalk celery, chopped
• 2 cups chicken stock
• 2 cups diced potatoes
• 1 pound white fish chowder meat, diced into 1/2 inch cubes
• 1/8 teaspoon Old Bay
• salt to taste
• ground black pepper
• 1/2 cup clam juice
• 1/4 cup all-purpose flour
• 12 oz Heavy Cream (whipping cream)

In a large pot, melt the butter over medium heat. Add in the onion, mushrooms and celery. Saute them for about 5 minutes until they are softened and caramelized. Add in the chicken stock, old bay, pepper. salt and potatoes  and let them cook for about 10 minutes or so, or until fork tender. Add the fish meat halfway through the cooking time for the potatoes and they should finish at the same time.  In a cup, mix the flour and clam juice together well, and add that and the heavy cream to the pot. Stir to incorporate and thicken the chowder. Once fully mixed, remove from heat and serve hot.

BBQ Grilled Swordfish And Slaw

Ingredients:
1 pound of Swordfish steaks
4oz. BBQ spice Dry Rub (your own favorite or ours listed below)
sheet of tinfoil large enough to place all the steaks on
1 bag ColeSlaw Mix
16oz Coleslaw DressingMy BBQ Rub
1/4 cup paprika
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 teaspoons black pepper
1 teaspoon dry ground mustard
1 teaspoon chili powder
2 teaspoons cumin
3 teaspoons ground coriander
2 tablespoons kosher salt
(mix al ingredients together and store for later use)

In a bowl combine the slaw dressing and the slaw mix. Cover it with plastic wrap and chill in your refrigerator for at least four hours.

Place the tinfoil on your grill grate and preheat it to a medium heat. Heavily season both sides of the swordfish steaks with your dry rub. Once the grill is hot, place the steaks on the tinfoil. Allow them to cook for about 3-4 minutes on one side, then flip them over and allow them to cook for another 3-4 minutes. The fish will turn white and opaque and have a uniform color throughout when it is well done.

Remove the fish from the grill and serve it hot on a late next to a pile of your chilled slaw. Absolutely amazing seafood alternative to pork barbecue.

Mahi-Mahi Tacos

Mahi-Mahi Tacos

I have to admit, when I first heard about fish tacos, I was a bit skeptical. My good friend had vacationed in Alaska during the height of Salmon season, and had brought the idea back with her. After a dinner party where she debuted her simple recipe, I was completely sold and in love with the recipe. I experimented with the fish used finding that while I love the salmon taco, many people find the milder Mahi-Mahi version to be more palatable. As always, I had to find a way to make it full-contact, and the best place I felt was in the sour cream. Sour cream acts as a condiment in the recipe, not as an ingredient, so I wanted to pack as much flavor into it as possible. The cilantro enhances the fresh taste the sour cream naturally brings to the table, while the garlic and chili powder add a spicy kick to compliment the seasoning on the fish. Adding the mayonnaise in the mix adds a layer of richness that is absolutely a must try for everyone. Enjoy!
Fish Tacos
1lbs Mahi-Mahi
1 Taco Seasoning Packet
2/3 cup of Water
6oz Sour Cream
3oz Mayonnaise
1 Tbsp Cilantro (Dried)
1 tsp Chili Powder
1 Tbsp Garlic Powder
1 1/2 cup Shredded Lettuce
2 cups Shredded Cheddar Cheese
3oz Salsa
Taco Shells

Preheat your skillet over medium heat and add a tbsp of olive or vegetable oil. Place the Mahi in the heated skillet. Flip the Mahi to the other side when the meat becomes white and opaque around the edges(approx 4-5 minutes per side). Once it is finished cooking remove the skin and use your spoon to break the meat apart. Turn the heat down to low. Add in your seasoning packet along with the water. Stir constantly to incorporate the seasoning. Turn the burner off. Immediately add in 1/2 a cup of your cheese and stir. Allow the cheese to melt into the dish. This will act as a binding agent to keep the meat from crumbling and falling out of the shell. Remove the skillet from the burner and let rest for 2 minutes. In a bowl mix the sour cream, mayo, cilantro, chili powder, and garlic powder together. Assemble the tacos with the fish mixture, lettuce salsa, sour cream, and cheese.

Beer Battered Crispy Cod

Beer Battered Crispy Cod

Cod is absolutely amazing when breaded and fried. I know personally, this was the first experience I had of cod and I have been sold ever since. The beer adds a roasted richness to the whole dish, while the corn flakes take the crunchy to a whole new level. If you prefer, substitute a corn meal breading for the corn flakes.

Ingredients

• 1 egg
• 1 1/2 cups beer
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 pound cod fillets
• 2 cups crushed cornflake crumbs
• 1 teaspoon Cajun seasoning
• 1 quart oil for frying

In a bowl, beat together the egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture. Be sure to coat evenly and thickly.

In a shallow dish, combine the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides.

In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C) over medium high heat if in a skillet on the stove top. Fry the fish until golden brown turning once, and flesh is easily flaked with a fork.