5 cup fish ribs/trimmings
1 tsp olive oil
2 carrots chopped
1 celery branch chopped
1 small onion quartered
1 1/2 tablespoons old bay seasoning
½ teaspoon sea salt
½ teaspoon crack black pepper
½ cup parsley or hand full
10 cups water
1 cup dry white wine
1 bay leave.
Bring all to a boil, then put on low and simmer 30 minutes. Let it cool for 15 minutes. Using a colander drain stock in a large bowl. Separate the stock in 2 jars that hold 4 to 5 cups. Freeze up to one year.
1 lb white fish cooked and crumbled
10oz can enchilada sauce
1 tablespoon olive oil
10 3/4oz cream of shrimp condensed soup
2 tablespoons chopped green chilies
½ cup black beans
½ cup corn
¼ cup cilantro plus 2 tablespoons
1 lime juiced
10 small flour tortillas
1 ½ cup Mexican Taco shredded cheese
Preheat oven at 375 and spray a 9 x 13 casserole and set aside.
In a medium mixing bowl mix the soup and the sauce together and also set aside
Cook fish in a tablespoon of olive oil on medium high heat for 5 minutes or until fish is cooked through. Place fish in a large mixing bowl and crumble. Add black beans, corn, green chilies, ¼ cup cilantro, lime and ¾ cup sauce. Mix well
Using a small cookie scoop spoon 2 scoops of fish on flour tortilla roll and place in casserole repeat for all 10. Pour remaining sauce all over the top of the enchiladas and top with cheese and the remaining 2 tablespoons cilantro. Cover with foil and bake 35 minutes. You may serve with sour cream & lime wedges.
1 lb grouper (cut in 4 oz pieces)
1 tablespoon Lemon pepper seasoning
3 tablespoon olive oil
1 small onion chopped
2 gloves garlic fine chopped
1 red bell pepper chopped
1 cup mushroom chopped
½ cup white wine
1 can of basil crushed tomatoes
½ cup chicken broth
2 tablespoons fresh basil chopped
½ cup green olives
¼ teaspoon black pepper
2 tablespoon lime juice
½ lb angle hair multigrain pasta
¼ cup parmesan cheese grated
Season both sides of fish with the lemon pepper seasoning. On medium high heat in a sauté pan heat 1 tablespoon of the olive oil and pan seared grouper 2 minutes on each side remove from pan and set aside. In the same pan add remaining oil and sauté onion, garlic, red pepper, mushroom for 3 minutes.
Next add wine, crushed tomatoes, chicken broth and fresh basil mix well, cover and let it simmer for 25 minutes.
After simmering for 25 minutes add olives, pepper, lime juice mix put the fish pieces back in the sauce, cover and cook additional 10 minutes.
While the fish is cooking in the sauce in a separate large pot bring water to a boil and cook angel hair pasta according to package and drain.
Serve fish cacciatore over pasta and top with a sprinkle of parmesan cheese.
Perfect fried fish
Prep: 8 min Cook:9 min Serve: 4
1 ½ lbs white grunt or any white fish
Pinch of sea salt & cracked black pepper
½ cup crushed Ritz crackers
½ cup instant potato flakes
½ cup Italian bread crumbs
2 cups canola oil.
Lemon wedges to squeeze on top of fried fish
Add oil to a deep frying pan or cast iron pan on medium heat and let it heat up to 350 degrees no more then 375 degrees.
Start by mixing the eggs, sea salt & pepper together in a bowl. Add fish and coat on all sides.
In a separate shallow dish mix well crackers, potato flakes and bread crumbs.
Take your fish out of the egg mixture and tossed gently in the breading and coat well on all sides.
Add to frying oil and fry 5 minutes on first side until breading start to golden a little flip and cook additional 4 minutes. Remove and place on paper towel to drain any excess oil.
Squeeze some lemon juice over fish serve immediately