I want to thank all of my followers, I so enjoy sharing with you my recipes for the fresh catch of the day and many more to come! If you are a brand new follower browse my old posts I have tons of fish recipes, side dishes, desserts and even drinks that compliments those fish dishes!
Follow me here on Twitter @offthehookonPlate
Subscribe here to my you tube channel
Coming soon a facebook page where I also share fishing tips and recipes!
Coming soon another Off the Hook recipe!
The Perfect Holiday Mini Bites
1.9oz Athens mini fillo shells
1 cup prepared stuffing
1/4 cup whole cranberry sauce
3 oz. brie cheese cut in 15 cubes
¼ cup walnut
Turn oven to broil
Place mini fillo shells on a cookie sheet. Fill each shell with ½ teaspoon of stuffing top with ¼ teaspoon cranberry sauce and with 1 piece of cheese. Place on the very top oven rack and broil 2 to 3 minutes just until the cheese has started to melt. Remove from oven and sprinkle each mini bites with walnuts. Serve immediately.
This is one you can serve as an appetizer for your holiday parties and impress your guess you can smoke your fresh catch of the day a few days ahead of time and this fish spread will last in the refrigerator for 1 week or take it with you to a party you have been invited to either way you are going to impress them all I guarantee it! You can use also Spanish mackerel, trout, mullet or king fish for this spread.
HOW TO SMOKE YOUR FISH -
Josee’s Smoked Fish Spread
• Servings: 10
• 1 1/2 cup(s) of Smoke fish
• 8 ounce(s) of Philadelphia cream cheese
• 2 tbsp. of sweet relish
• 1/4 cup(s) of sweet onion chopped small
• 1 Celery stalk chopped fine
• 1 tbsp. of worcestershire sauce
• 1/4 tsp. of cayenne pepper
• 1 pinch of salt and pepper
• 2 tbsp. of fresh parsley
• 1 tsp. of fresh lemon juice
1. Mix all together well. Serve with crackers you may garnish with parsley and a slice lemon
Sheephead with Fresh Tomato Salsa
2 sheephead filets or (snapper)
2 tablespoons light olive oil
½ teaspoon sea salt
1 medium tomato chopped
2 tablespoons onion chopped fine
1 garlic clove minced
2 tablespoons cilantro chopped fine
½ of a lime juiced
Cook rice according to package instructions.
Coat filets with olive oil and season with sea salt. On medium high heat in a non-stick pan cook filet skin side down until skin is nice and golden turn and cook an additional 2 to 3 minutes until fish easily flakes with a fork.
Toss remaining ingredients. Serve fish over rice and top fish with salsa.
Santa Fe Spanish mackerel
4 Spanish mackerel filets
2 tablespoons olive oil
1 teaspoon lemon pepper seasoning
½ teaspoon sea salt
½ cup salsa medium
½ cup tomatoes chopped
¼ cup cilantro chopped
½ of a lime (juiced )
2 tablespoons regular cream
Pinch sea salt & cracked black pepper
¼ cup sliced black olives
Drizzle filets with 1 tablespoon oil season both sides with sea salt and lemon pepper seasoning.
Add the remaining oil to a non stick skillet and cook fish on medium high heat for 4 minutes on each sides.
In a sauce pan add salsa, tomatoes, cilantro, lime, cream and a pinch salt and pepper whisk together and heat through.
Plate filets top with salsa sauce and sprinkle with black olives.
It’s a great dessert to enjoy after a fish or seafood dinner. Bon Appetit!
1 fresh pineapple peeled and sliced in 12 wedges (by cutting around the core)
2 tablespoons extra virgin olive oil
1 tablespoon cinnamon
1 8oz whipped topping (thawed)
1 teaspoon coconut extract
Zest of one lemon
1 cup shredded coconut
Preheat grill on medium high.
Toss pineapple with olive oil and cinnamon. Place on hot grill and grill on each side 4 to 5 minutes just until pineapple get golden brown grill marks. Remove and set aside
Heat oven to broil. Place shredded coconut on a cookie sheet lined with parchment paper. Toast coconut until golden. Be careful not to burn. Remove and let cool a couple of minutes
Mix whipped topping, coconut extract and lemon zest all together. Two wedges per person top with whipped cream and toasted coconut!
You can prepare the coconut ahead and place in a zip lock bag. And also prepare the whipped topping and place in a Tupperware. I take it all to the beach and after dinner grill the pineapple and top with toppings always a light but yet satisfying tropical dessert perfect to end a grilled fish dinner.
I created this drink recipe to go along my fish dishes keeping the Florida theme in mine and It came out awesome one of our favorite! Enjoy!!
4 oz St-Germain
8 oz vodka
4 oz tangerine juice plus ½ of a tangerine
¼ cup pure Florida cane sugar
In a large shaker filled with ice half way add St-Germain, Vodka and 4 oz of the tangerine juice. Shake well.
Take 4 martini glasses and rub the half tangerine pulp side all the way around the rims of the glasses. Place the cane sugar in a small plate and take each glass and dip the rim of the glasses in the sugar to coat well all the way around.
Share the shaker one more time and pour in glasses. You may add a piece of tangerine rind into the glasses totally optional. Enjoy!