Trigger fish with lemon & herbs sauce
4 trigger filets with skin on (you can substitute with Snapper)
1 teaspoon sea salt
1 tablespoon olive oil
1 tablespoon butter
½ cup cream
¼ cup lemon juice & zest of one lemon
¼ cup cilantro
Pinch of salt & pepper
Season fish filets with sea salt. Preheat a frying pan on medium high heat add 1 tablespoon olive oil and fish filet skin side down first and cook 4 minutes turn and cook an additional 3 minutes.
In small sauce pan melt butter on medium high heat add crème, lemon, zest and cilantro season with salt & pepper. Whisk until warm through. Place fish filets on a platter and top with lemon & herbs sauce serve immediately. Bon appétit!

Trout with vegetables
1 large trout beheaded and gutted
1 lb sliced mushrooms
4 green onions chopped including the white part
4 tablespoons extra virgin olive oil
1 lemon juiced
2 tablespoons cilantro chopped fine
Pinch sea salt & pepper
Preheat oven at 400 degrees. Spray a baking dish with cooking spray.
On medium high heat in a frying pan coated with 2 tablespoons of olive oil sauté mushrooms for 3 minutes. Next add green onions and cook an additional 2 minutes do not overcook as the dish will finish cooking in the oven.
In a small bowl add 2 tablespoons of oil, lemon juice, cilantro and sea salt & pepper whisk until well incorporated. Brush trout with marinate inside and on outside both sides to coat the trout well. Place the trout in greased oven proof casserole, place the vegetables around the trout and bake in oven for 25 to 30 minutes.

Sunday 8am.

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