Island Grouper Sandwiches
6 oz broccoli slaw
5.3 oz Fage total 2% with Strawberry yogurt
1 teaspoon sriracha hot chili sauce
Pinch sea salt & cracked black pepper
6 (4 oz) grouper pieces
2 tablespoon light olive oil
1 teaspoon blackened seasoning
1 mango pealed & chopped
¼ cup red onion chopped fine
1 jalapeño seeds removed chopped fine
1 lime juiced
Pinch sea salt & cracked black pepper
6 wheat Kaiser rolls.
In a medium mixing bowl add slaw, yogurt with fruit, chili sauce, salt & pepper mix well and set aside.
In a separate mixing bowl add mango, onion, jalapeño, lime juice and sea salt & cracked black pepper mix well and set aside.
Preheat your grill to a medium high heat. Coat grouper pieces with olive oil and season with blackened seasoning on both sides of the grouper pieces. Cook fish 7 minutes on first side flip over and cook an additional 5 to 7 minutes or until the fish flesh is white all the way through. Don not overcooks. In the last couple of minutes of cooking your fish add your cut side down Kaiser rolls on the grill and slightly grilled the buns.
To assemble the grouper sandwich on bottom bun place 2 tablespoon mango salsa top with grouper piece and add 1 oz of broccoli slaw, top with top bun. Repeat for remaining five. Serve you’re your favorite chips for a casual dinner.

Fish Chowder
3 tablespoon olive oil
1 tablespoon butter
2 cups chopped red potatoes skins on and ¼ inch cubes
½ cup celery cubed small
½ cup carrots cube small
¼ cup onion cube small
¼ cup parsley
Salt & pepper to taste
1 teaspoon old bay seasoning
6 cups fish broth or (clam juice)
1 lb white grunt or any white fish in one inch cubes
1 (6.5 oz) can chopped clams with juice
I cup of heavy whipping cream
Thickener (optional)
In a large pot add the first 9 ingredients sauté on medium heat until vegetables are fork tender. Add remaining ingredients simmer until fish has turns white and is fully cooked.
Note: You can find homemade fish broth recipe on my site.

I come in on the second half of the show at the 17:50 minutes of this segment! Thanks for the support everyone!!

Hog Fish & Shrimp Newburg
2 hog fish filets or (snapper filets)
12 large shrimp peeled and deveined
½ teaspoon sea salt
½ teaspoon old bay seasoning
1 tablespoon olive oil
1 tablespoon butter
Sauce-
2 tablespoon butter
1 tablespoon flour
1 cup milk
Pinch of each paprika, cayenne pepper, nutmeg, sea salt & crack black pepper
¼ cup sherry
¼ cup tomatoes chopped
1 1/2 tablespoons chives chopped fine
Season fish and shrimp with sea salt and old bay seasoning. On medium heat in a large frying pan melt butter with olive oil add fish and cook 5 minutes turn and add shrimp to the pan and cook an additional 3 minutes or until shrimp are pink.
In a small auce pan add butter and flour and whisk and cook 1 minute to cook off the flour taste. Next add milk, paprika, cayenne pepper, and nutmeg, seas salt and crack black pepper. Keep whisking until sauce thickens. Add sherry tomatoes and chives mix well and remove from heat.
Plate a piece of fish top with 6 shrimp and pour sauce over the top of fish and shrimp.

Fish & Garden Vegetable Rice Bake
1 lb white fish filets (4 to 6 small filet)
¾ cup rice
1 cup water
10 ¾ oz can cream of shrimp condense soup
½ lime juice
¼ cup red onion chopped fine
½ cup celery chopped
½ cup red bell pepper chopped
1 tablespoon lemon pepper seasoning
Preheat oven at 375. Grease a deep baking casserole with butter flavor cooking spray and set aside.
In a large mixing bowl add rice, water, soup, lime juice, red onion, celery and red bell pepper. Mix well and pour in greased casserole. Place filets on top of mixture and sprinkle fish with lemon pepper seasoning. Cover and bake 45 to 50 minutes until rice is cooked through. Let rest 10 minutes before serving.