Snook season opens ya’ll next month March 2015. HAPPY FISHING!!
Inshore fishing is best using live bait like live shrimp, live pinfish or greenies and small live blue crabs to catch Snook, redfish and cobia but trout seemed to like rubber pearl color lures but will also eat live bait. When the water is around 70 degrees Spanish mackerel come in your best bet to catch them is to troll with a small silver spoon.
I’m all about fishing. From rigging the poles to catching fresh bait to gutting and fileting the fresh catch! I love it just as much as love cooking I’m truly passionate about it. I’ll share tips and tricks to help you become a better fisherman/woman. We all need to eat more fish it’s highly recommended so I’ll share fabulous yet easy fish and seafood recipes even non fish eaters will love like the one below “Fish Enchiladas” my husband didn’t even know it was fish he thought it was chicken ha ha ha I fooled him! 🙂
Fish Enchiladas
1 lb white fish (I used gray snapper)
1 tablespoon olive oil
½ teaspoon sea salt
10oz can enchilada sauce
10 3/4oz cream of shrimp condensed soup
2 tablespoons chopped green chilies
½ cup black beans
½ cup corn
¼ cup cilantro plus 2 tablespoons
1 lime juiced
10 small flour tortillas
1 ½ cup Mexican Taco shredded cheese
Preheat oven at 375 and spray with non-stick cooking spray a 9 x 13 casserole and set aside.
In a medium mixing bowl mix the soup and the sauce together and also set aside
Season fish with sea salt and cook fish in a tablespoon of olive oil on medium high heat for 5 minutes or until fish is cooked through. Place fish in a large mixing bowl and crumble. Add black beans, corn, green chilies, ¼ cup cilantro, lime juice, ¾ cup sauce and half of the cheese. Mix well
Spread a couple tablespoon enchilada sauce at the bottom of the casserole. Spread a couple of spoons of fish mixture on each tortillas roll and place seam side down in casserole. Pour remaining sauce all over the top of the enchiladas and top with cheese and the remaining 2 tablespoons cilantro. Cover with foil and bake 30 minutes. You may serve with sour cream & lime wedges.
