Crab stuffed Grouper
You can use any white think filets of fish for this recipe like haddock or cod!
1 lb grouper filet (cut in 4 pieces)
6 oz can of crab meat (well drained)
2 oz cream cheese softened
2 green onions chopped fine
1 tablespoon fresh lemon juice
1 cup flour
1 teaspoon old bay seasoning
A pinch of sea salt and pepper
2 tablespoons extra virgin olive oil
1 tablespoon butter
In bowl mix flour, old bay seasoning, salt & pepper mix well set aside.
In a separate bowl add crab meat, cream cheese, onions and lemon juice mix until well incorporated.
Take a sharp knife and slice a pocket in each piece of fish and stuffed with two tablespoons do not over fill. Press pocket shut. Next coat fish with flour on both sides.
In a frying pan on medium high heat melt butter with oil make sure it’s really hot when you add your fish. Cook fish 5 minutes on each side. Serve with your favorite sauté vegetable! Bon Appétit!

Once in a while I come home empty handed from a fishing trip it doesn’t mean I can’t create an Off the Hook recipe! From this…..

To this perfect appetizer” My Fire Cracker Shrimp with Spicy Mango Ramoulade!

Fire Cracker Shrimp with Spicy Mango Ramoulade
Serves: 6
1 1/2 pound jumbo shrimp peeled and deveined
2 eggs
1 tablespoon water
½ teaspoon cayenne pepper
1 cup instant potato flakes
1 cup crushed Ritz Crackers reduced Fat
Canola oil
1/2 cup mayonnaise
½ teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon Creole mustard
1 green onion chopped fine
½ mango peeled and chopped small
Pinch Salt & pepper
Preheat oil to 375 degrees F.
In a bowl beat egg, water and cayenne pepper together. Toss shrimp in egg mixture and let sit 15 minutes. In a separate bowl combine potato flakes and Ritz crackers. Next toss shrimp in Ritz cracker crumbs to coat well.
Deep-fry in batches, but do not overload the fryer. Fry for 2 minutes or until golden brown. Remove from oil with a slotted spoon and drain on the paper towel lined baking tray.
In a small mixing bowl add remaining ingredients and mix well. Serve shrimp with mango roulade while shrimp are still warm.

Orange Rosemary Piquant Broiled Hogfish
2 hogfish filets or snapper
½ teaspoon seas salt
¼ cup marmalade
1 tablespoon prepared horseradish
1 teaspoon fresh rosemary chopped fine
4 lime wedges
Pinch of salt and pepper
Preheat oven on broil.
Season the hogfish with sea salt on both side and set aside.
In a small mixing bowl mix well marmalade, horseradish, rosemary, salt & pepper and juice of two lime wedges. Place fish in an oven proof greased casserole and coat fish on both sides with marmalade mixture. Broil 8 to 12 minutes do not overcook. Bon Appétit!

Fish Florentine
4 (5oz) pieces of white firm fish (I used grouper)
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 ½ cup red bell pepper chopped
2 cloves garlic minced
1 (9 oz.) bag flat leaf spinach
2 ounces cream cheese
¼ cup half & half
¼ cup parmesan cheese
Sea salt & cracked black pepper
On stove top on medium heat in a large frying pan add 2 tablespoons olive oil and 1 tablespoon butter, red bell pepper and garlic and cook for about 4 minutes. Add spinach season with a pinch of sea salt and pepper mix until all of the spinach have wilted down add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and your spinach is now more like a cream spinach.
In a separate frying pan on medium high heat, add remaining oil and butter. Season fish on both side with sea salt and pepper and place in hot pan. Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes.
Place spinach mixture on the bottom of a plate and top with piece of fish, drizzle with any remaining sauce. Bon Appetit!

My last post was a side dish that you could add to your Easter menu and also have as a side dish with your next fish fry. Well this week I’m sharing a super easy traditional French Canadian dessert. This dessert would be fantastic for your Easter dinner and also with your fish fry. I know your entire family is going to love this dessert! Enjoy!!

Caramel Hot Pudding Cake(Pouding Chomeur)
Cake
1 ½ cup self-rising Flour,
1 teaspoon baking powder
1 cup sugar
¼ cup butter softened
1 cup milk
1 teaspoon vanilla
Sauce
1 cup brown sugar
1 cup maple syrup 100% pure
¼ cup butter
1 cup boiling water

Preheat the oven at 325 degrees. Spray with non stick cooking spray butter flavor a 9×9 dish and set aside.
On medium heat in a pan add brown sugar, maple syrup and a ¼ cup of the butter and boiling water. Stir and let it go until it comes to a boil and let it cook for 3 minutes or until sugar has dissolved.
In a mixing bowl add remaining butter, sugar, vanilla and milk mix until all well blended. Sift together the flour and baking powder slowly adds to wet ingredients and incorporate well until you have a smooth batter.
Spread batter on the bottom of your dish. Next slowly pour hot syrup all over the batter. Place in oven and bake 40 to 45 minutes. Serve warm with a doll up of whipped cream and garnish with glazed pecans (optional)

Cabbage Rolls Stuffed Fish & Wild Rice
8 cabbage leaves
1 ¼ lb. white fish
1 ½ tablespoon lemon pepper seasoning
1 cup wild rice cooked
¼ cup light mayonnaise
1 28 oz. can crushed tomatoes partially drained
1 lemon sliced in 8 slices
Crack black pepper
Preheat oven at 350. Spray with nonstick cooking spray a 9 x 9 baking dish and set aside.
On stove top on medium high heat in a deep pot place cabbage leaves with 3 inches of water and boil for a couple of minutes just to softened the leaves drain well.
In a frying pan drizzled with olive oil cook fish on medium high heat for 4 minutes on first side flip and cook an additional 2 minutes. Let fish cool
In a mixing bowl add fish and crumble with fork. Add rice and mayonnaise to fish and mix well. Lay cabbage leaves flat and using a cookie scoop place 2 scoops of fish mixture in center of cabbage leaves form into a roll and roll tight. Repeat for remaining 7 and place in baking dish. Cover cabbage rolls with crushed tomatoes. Add cracked black pepper to taste and top with lemon slices. Bake for 35 minutes.