There are tons of redfish on the flats these days the weather is perfect cast and retrieved with a gig and you will catch them you will need to scale the fish prior to fileting it they tend to have a thick filet. Enjoy!
Blackened Redfish with Grilled Corn Salad
Grilled Corn salad –
4 ears of corn shucked
2 tablespoon extra virgin olive oil
1 teaspoon chili powder
1 cup English cucumber diced
1 cup grape tomatoes cut in half
1 garlic clove minced
1 tablespoon red onion minced
¼ cup fresh Italian parsley chopped
½ lemons juiced
1 tablespoon red wine vinegar
2 tablespoon extra virgin olive oil
½ teaspoon of both sea salt & cracked black pepper
Preheat your grill to medium high heat. Brush with olive oil the corn to coat well. Season well with chili powder and grill corn for 30 minutes turning it every 10 minutes to ensure corn is cook evenly all the way around. Let corn cool completely.
In a large mixing bowl using a sharp knife hold the corn straight up and slide knife to removed corn kernels all the way around.
Add all remaining ingredients and mix well. Serve immediately or cover with plastic wrap and refrigerate until serving.
4 (4oz) pieces redfish filet with skin on
1 teaspoon sea salt
1 tablespoon blackened seasoning
2 tablespoons olive oil
1 tablespoon butter
Season fish on both sides with sea salt & blackened seasonings. On side burner of your grill on medium high in a large non stick frying pan add oil and butter when butter is melted and is very hot place fish skin side down and cook 4 minutes without messing with it you want to get a nice crispy skin. Turn and cook additional 3 minutes. Take lemon wedges and squeeze a little lemon on fish.
This is my attempt challenge to get into a bikini by summer dinners all will be light and in a salad form let’s keep it interesting so we are satisfied yet get in great shape at the same time Ya’ll in?? Come on now we can do it!! It’s an Off the Hook challenge!! Many more to come Bon Appetit!
Light and healthy summer salad
½ red chili pepper deseeded & chopped fine
1 garlic clove chopped fine
2 limes juiced
1 tablespoon fish sauce
½ cup extra Virgin olive oil
Salt and pepper
1 fresh romaine heart cut in half
1 cup mandarin oranges in light syrup
12 large shrimp peeled
½ cup blue cheese
1/3 cup cashew sliced and halves
Place two wooden skewers in water to soak.
In a small mixing bowl add the first 4 ingredients plus 2 tablespoons of mandarin syrup and 2 tablespoons of extra virgin olive oil season with salt & pepper to taste whisk until well incorporated set to the side. Drain mandarin oranges.
Preheat grill to medium heat. Skew the shrimp and brush the shrimp and lettuce halves with remaining olive oil place the shrimp skewer and lettuce halves cut side down grill until you just start to get grill marks on the lettuce and until shrimp are pink on both sides.
Chopped romaine lettuce place an equal amount of lettuce on small plates top each with two shrimp and 2 to 3 mandarin oranges. Top each with equal amount of blue cheese crumble and cashew slices and drizzle each salad with dressing serve immediately.
Brrrrrrrrrrrrrrrrrrr no fish recipe today we need soup to warm us up during this super cold weather!
Simple French Onion Soup
This is a traditional French soup I grew up with that I love so much. With today’s busy life I made it into a simple anytime of the week dinner served with a salad. Even though it’s done in 30 minutes or less you still smell that wonderful long cooked French onion soup that we all love so much! Bon Appetit!
1 onion recipe soup & dip mix
3 cups water
1 cup dry red wine
2 tablespoon olive oil
2 tablespoons butter
1 large yellow onion sliced julienne
2 garlic cloves minced
1 ½ teaspoon fresh oregano finely chopped
1 cups cheddar cheese flavor croutons
2 cup shredded mozzarella
On stove top on medium high add to a medium pot onion soup mix, water and dry red wine. Simmer for 10 minutes.
While soup is simmering on medium heat in a non stick frying pan add oil, butter, 1 teaspoon oregano, onions and garlic sauté until they become translucent. Add to broth and simmer additional 10 minutes.
In 4 small crock separate the soup equally top each with equal amount crouton and mozzarella cheese sprinkle with remaining oregano.
Place soup under the broiler just until cheese is melted and started to golden
Spring will be here in just a few weeks and we start grilling and having outdoor cookouts and fish fry where we need tons of side dishes to go with our feast! I looked in my pantry and notice I had all kinds of beans so I decided to play around with them and came up with not only a super easy combo but super delicious baked beans. I had mine as a side with my fried fish it was superb! Try this recipe out for your next cookout you are going to love them!!
1 tablespoon extra virgin olive oil
½ cup Spanish onion diced small
1 green bell pepper diced small
15 oz. can Goya Pinto beans in sauce prepared
With olive oil, cilantro and tomato
15 .5 oz can black beans drained
15.5 oz can navy beans drained
1/3 cup molasses
1/3 cup ketchup
1 tablespoon yellow mustard
In a non-stick frying pan add olive oil, onions and green pepper sauté on medium heat just until the vegetables are tender do no brown them.
In a 3 qt. slow cooker add all ingredients mix well and cook on low 5 hours.
1 prepared pie crust
1 small yellow bell pepper chopped small
3 green onions chopped small
1 tablespoon extra virgin olive oil
8 large eggs
½ cup cream
1 (10oz.) pack frozen chopped spinach thawed and drained
2 tablespoons fresh chopped parsley
1 cup shredded mozzarella cheese or (your favorite)
Preheat oven at 375 degrees. Place pie crust in oven proof pie plate and set aside.
On medium high heat in a frying pan add first three ingredients and cook until vegetable are soft.
In a large mixing bowl add all ingredients and whisk all together well. Pour in pie plate and bake 35 to 40 minutes or until knife is inserted in center of quiche and comes out clean. Bon Appétit!
It’s the time a year where most of us are starting to grill out more as the weather has warmed up. This week I’m sharing with you all a recipe I created for a potato salad recipe contest and let me tell you move over old fashion potato salad this one was a winner in my book! Not only it will become your very favorite potato salad to take to barbecue as a side dish but it’s fantastic with fried fish! Try it out let me know what you think!
Garden Vegetable Potato Salad
7 medium Yukon gold potatoes peeled, cooked, cooled and cube in (1 inch cubes)
1/2 cup chopped celery
½ cup chopped red bell pepper
¼ cup sliced black olives
¼ cup chopped banana pepper rings
5 slices cooked bacon crumbled
½ cup chopped cilantro
1 envelope of Knorr vegetable recipe mix
½ lemon juiced
½ cup light sour cream
½ cup light mayonnaise
Cook potatoes in salted water on stove top until potatoes they are fork tender drain and let them cool enough to where you can handle cutting them into 1 inch cubes.
Place cubed potatoes in a large mixing bowl and add the next seven ingredients and toss gently. Next in a separate mixing bowl mix lemon juice with sour cream and mayonnaise pour on top of potatoes and toss until all of the potatoes are coated well. Refrigerate until time to serve or can be made the day before.