Category Archives: Recipe

Another Off the Hook on the Plate recipe! Smoked Fish Spread

Posted on by

This is one you can serve as an appetizer for your holiday parties and impress your guess you can smoke your fresh catch of the day a few days ahead of time and this fish spread will last in the refrigerator for 1 week or take it with you to a party you have been invited to either way you are going to impress them all I guarantee it! You can use also Spanish mackerel, trout, mullet or king fish for this spread.
HOW TO SMOKE YOUR FISH –

Josee’s Smoked Fish Spread
• Servings: 10
• 1 1/2 cup(s) of Smoke fish
• 8 ounce(s) of Philadelphia cream cheese
• 2 tbsp. of sweet relish
• 1/4 cup(s) of sweet onion chopped small
• 1 Celery stalk chopped fine
• 1 tbsp. of worcestershire sauce
• 1/4 tsp. of cayenne pepper
• 1 pinch of salt and pepper
• 2 tbsp. of fresh parsley
• 1 tsp. of fresh lemon juice
Steps
1. Mix all together well. Serve with crackers you may garnish with parsley and a slice lemon

Fishing Adventures that are sure to end with an Off the Hook recipe!

Posted on by


Old Fashioned Pan Fried Trout
1 large (or )2 medium trout
2/3 cup flour
2/3 cup cornmeal
½ teaspoon sea salt
½ teaspoon pepper
¼ cup extra virgin olive oil
3 tablespoons butter
Lemon wedges
Chives
In a large zip lock bag add flour, cornmeal, salt and pepper. Add trout and coat well.
In a large cast iron pan add oil and butter on medium high heat when butter is all melted add trout and cook 10 to 12 minutes. Turn and cook an additional 10 minutes. Squeeze a lemon wedge over trout and garnish with chives serve with additional lemon wedges.

Fishing Adventures that are sure to end with an Off the Hook recipe!

Posted on by


Fish Po Boy
8 small grunt filet or 4 tilapia filet
4 rolls toasted
½ cup low fat mayonnaise
½ cup cocktail sauce
24 dill pickle slices
4 deli sliced sharp cheddar cheese
To cook fish follow instructions below for my perfect fried fish-
2 eggs beaten
1 teaspoon old bay seasoning
½ teaspoon sea salt
½ cup crushed Ritz crackers
½ cup instant potato flakes
½ cup Italian bread crumbs
2 cups canola oil.
Add oil to a deep frying pan or cast iron pan on medium heat and let it heat up to 350 degrees no more than 375 degrees.
Start by mixing the eggs, old bay seasoning and sea salt 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 7 minutes on first side until breading start to golden a little flip and cook additional 7 minutes. Remove and place on paper towel to drain any excess oil.
In a small bowl mix mayonnaise and cocktail sauce together. Cut buns in half and toast.
To assemble the sandwiches place two tablespoon of sauce on both side of buns. Place a slice of cheese on bottom bun top with 8 pickle slices, place fish on top of pickles and top with top bun. Repeat for remaining three.

Fishing adventures that are sure to end with an Off the Hook recipes! Season#2 final episode!

Posted on by


Hoisin Snapper with Orange Rice and Black Beans
2 (6oz) snapper filet with skin
Sea salt
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 orange zest & segments
2 tablespoon parsley chopped fine
2 tablespoon hoisin sauce
½ cup rice
In a small bowl mix hoisin sauce with 1 tablespoon parsley and set aside. On stove top cook rice according to package instructions. Add to rice orange zest, butter and the remaining tablespoon butter mix well cover and keep warm.
Season snapper on both sides with sea salt. In a frying pan on high heat add oil and cook snapper filet skin side down approximately 4 minutes to get a nice crispy skin. Remove any excess oil from the pan and turn on broiler.
Brush hoisin sauce over flesh of fish and broil in oven for 4 minutes.
Plate filet on top of rice and garnish with orange segments.