Fish turnovers with Aloha sauce!
8 oz refrigerated croissant dough
½ lb white fish cooked and shredded (I used local caught White Grunt)
2 oz cream cheese softened
1 tablespoon light mayonnaise
1 celery branch chopped fine
3 green onions chopped fine
2 tablespoon parsley chopped.
¼ teaspoon old bay seasoning
½ teaspoon lemon juice
Salt & pepper (pinch)
1 egg
2 tablespoon water
Aloha sauce
½ cup light mayonnaise
½ cup chopped fine pineapple
½ teaspoon lemon
½ jalapeño chopped fine
2 tablespoon of cilantro chopped
Salt & pepper (pinch)
Preheat oven at 375 degrees. Line a cooking sheet with parchment paper.
In a mixing bowl add fish, cream cheese, mayonnaise, celery, onions, parsley, old bay seasoning, lemon juice salt& pepper mix well.
On rolled and separate croissant dough and place four of the croissant dough on your lined cookie sheet. Place two cookie scoops of filling on each of four of the croissant dough pieces. Top with the remaining croissant dough and pinch the edge of the turnovers together. With a sharp knife place a couple of cuts in the dough on top of each turnover to let air escape. In a small bowl mix egg and water. Brush each turnover with egg wash. Bake in oven 25 minutes until turnovers are golden in color.
For Aloha sauce mix all sauce ingredients together and voila done!

Grouper Shish Kabobs
1 lb grouper
1 red bell pepper
¼ fresh pineapples
4 wet skewers
Marinade
1 orange juiced
1 lemon juiced
1 lime juiced
¼ cup extra virgin olive oil
2 tablespoon fresh basil chopped fine
Pinch sea salt & crack black pepper
In a small bowl add orange juice, lemon juice and lime juice. Add olive oil, basil, salt & pepper whisk together well and set aside.
Cut grouper, pepper and pineapple (each in 12 pieces). Skew each shish Kabob by starting with red pepper then pineapple and follow with a piece of grouper repeat this order three times per skewer making 4 shish Kabob and place in a deep dish. Pour marinade over shish Kabob and let them marinate 20 minutes and turning those ones after 10 minutes to get them coated well.
Preheat grill on medium heat. Cook kabobs 5 minutes brush with marinade and then turn and cook with lid close an additional 5 minutes. Keep in mind that the cooking time may vary by an additional 3 to 4 minutes. Serve immediately! Bon appétit!

With a hint of citrus, these are simple, healthy and delicious!

Poor man’s Lobster
1 1/2 lbs king fish filets (all red meat trimmed)
3 cups milk
1 crab boil bag
8 cups of water
1 stick butter melted
1 garlic cloves crushed
½ teaspoon garlic powder
1 teaspoon chives chopped fine
Soak king fish in milk for 12 hours and up to 24 hours. Next remove fish from milk pat dry and cut in cubes 2 inches by 1 inch.
In a large pot add 8 cups of water and the bag of crab boil. Bring to a boil for 15 to 20 minutes. Removed crab boil bag add fish cubes and boil for 3 to 6 minutes. Cook only until you fish is all white and wants to fall apart drain on a paper tower.
In a small microwave proof bowl add butter, garlic, garlic powder and chopped chives cook on until butter is melted!
Pour garlic butter all over the fish and served with lemon wedges! Bon Appétit!

Catch of the day King fish

Fish Cordon Blue
This is a fancy way to eat fish but super easy to put together and you have dinner done in less than 30 minutes. You are going to love making this one I guarantee it!
2 puff pastry sheets thawed
1 pound white fish (cooked) and (cut in 8 pieces)
4 slices Swiss cheese cut in half
4 slices deli ham cut in half
2 tablespoon Dijon mustard
1 egg + 1 tablespoon water beaten
1 10 ¾oz golden mushroom condense soup
½ cup cream or half & half
½ cup white wine dry
2 tablespoon lemon juice
¼ cup fresh chopped parsley
Preheat oven at 400 degrees. Line a cookie sheet with parchment paper. Cut each puffed pastry in 4 squares to make 8 of them and place on cookie sheet. Place a piece of fish down on each pastry top with a piece of ham and brush with Dijon mustard and top with Swiss cheese. Wrap puff pastry around all and place seams side down. Brush with egg wash and bake for 20 minutes.
Remove from oven and let rest on paper towels. In a small sauce pan on medium high heat add soup, cream, wine, lemon juice and parsley whisk until heated through.
Serve one per person cut in half and top with sauce. Enjoy!

This is fancy looking but super easy and sooooooo delicious!

Fish Stock
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.

Sunday 8am