Off the Hook recipe competition I was in at the World Food Championships Las Vegas, NV

Ya’ll even though I didn’t win it was so much fun and what an experience I will never forget it! My dishes were turned in on time I was solo with not help and had to turn in two dishes within 2 hours 15 minutes! I reunited with old foodie friends and met some fabulous new foodie friends it was the best time of my life ever!!!!!!!!!!!!!

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

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.

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
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 on the Plate recipe!

Sheepshead with Fresh Tomato Salsa
yellow rice
2 sheepshead filets or (snapper)
2 tablespoons light olive oil
½ teaspoon sea salt
1 medium tomato chopped
2 tablespoons onion chopped fine
1 garlic clove minced
2 tablespoons cilantro chopped fine
½ of a lime juiced
Cook rice according to package instructions.
Coat filets with olive oil and season with sea salt. On medium high heat in a non-stick pan cook filet skin side down until skin is nice and golden turn and cook an additional 2 to 3 minutes until fish easily flakes with a fork.
Toss remaining ingredients. Serve fish over rice and top fish with salsa.