Santa Fe Spanish mackerel
4 Spanish mackerel filets
2 tablespoons olive oil
1 teaspoon lemon pepper seasoning
½ teaspoon sea salt
½ cup salsa medium
½ cup tomatoes chopped
¼ cup cilantro chopped
½ of a lime (juiced )
2 tablespoons regular cream
Pinch sea salt & cracked black pepper
¼ cup sliced black olives
Drizzle filets with 1 tablespoon oil season both sides with sea salt and lemon pepper seasoning.
Add the remaining oil to a non stick skillet and cook fish on medium high heat for 4 minutes on each sides.
In a sauce pan add salsa, tomatoes, cilantro, lime, cream and a pinch salt and pepper whisk together and heat through.
Plate filets top with salsa sauce and sprinkle with black olives.
Join me tomorrow for a fishing adventure that is sure to end with an Off the Hook recipe!
Another Off the Hook on the Plate Recipe! Pina Colada Grilled Pineapple
It’s a great dessert to enjoy after a fish or seafood dinner. Bon Appetit!
1 fresh pineapple peeled and sliced in 12 wedges (by cutting around the core)
2 tablespoons extra virgin olive oil
1 tablespoon cinnamon
Coconut cream-
1 8oz whipped topping (thawed)
1 teaspoon coconut extract
Zest of one lemon
Topper –
1 cup shredded coconut
Preheat grill on medium high.
Toss pineapple with olive oil and cinnamon. Place on hot grill and grill on each side 4 to 5 minutes just until pineapple get golden brown grill marks. Remove and set aside
Heat oven to broil. Place shredded coconut on a cookie sheet lined with parchment paper. Toast coconut until golden. Be careful not to burn. Remove and let cool a couple of minutes
Mix whipped topping, coconut extract and lemon zest all together. Two wedges per person top with whipped cream and toasted coconut!
You can prepare the coconut ahead and place in a zip lock bag. And also prepare the whipped topping and place in a Tupperware. I take it all to the beach and after dinner grill the pineapple and top with toppings always a light but yet satisfying tropical dessert perfect to end a grilled fish dinner.
Another Off the Hook Recipe! Sunset Martini
I created this drink recipe to go along my fish dishes keeping the Florida theme in mine and It came out awesome one of our favorite! Enjoy!!
Sunset Martini
4 oz St-Germain
8 oz vodka
4 oz tangerine juice plus ½ of a tangerine
¼ cup pure Florida cane sugar
In a large shaker filled with ice half way add St-Germain, Vodka and 4 oz of the tangerine juice. Shake well.
Take 4 martini glasses and rub the half tangerine pulp side all the way around the rims of the glasses. Place the cane sugar in a small plate and take each glass and dip the rim of the glasses in the sugar to coat well all the way around.
Share the shaker one more time and pour in glasses. You may add a piece of tangerine rind into the glasses totally optional. Enjoy!
Fishing Adventures that are sure to end with an Off the Hook recipe!
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!
Baked Grouper Provencial
2( 6oz) Grouper filets
1 teaspoon Lemon pepper seasoning
Pinch sea salt
1 1/2 tablespoon extra virgin olive oil
½ cup white wine
4 slices tomatoes
1 tablespoon fresh basil chopped
¼ cup buttery crackers crushed
2 tablespoon parmesan cheese
2 tablespoon extra virgin olive oil
Preheat oven at 425 degrees.
Season fish on both side with sea salt and lemon pepper seasoning. In an oven proof plate drizzle 1 ½ tablespoons olive oil place fish filets on the bottom of the plate and pour wine around the fish.
In a small mixing bowl mix cracker crumbs, parmesan and the remaining olive oil mix well.
Top each filets with 2 slices of tomatoes sprinkle tomatoes with basil and top with your buttery crumbs.
Bake for 20 to 25 minutes.
Another Off the Hook on the Plate recipe!
The good old broccoli salad! Mine has a twist and is perfect to bring at your next cookout or fish fry!
Garden Broccoli Salad
Prep: 20 serve: 6 to 8
This salad is a perfect picnic side throughout the spring and summer or even to take to cookout
4 cups broccoli florets roughly chopped
6 slices bacon cooked and crumble
½ cup dried cranberries
½ cup sliced almonds
4 oz Garden Vegetable Philadelphia cream cheese 1/3 less fat
1 cup light salad dressing
1/4 cup apple cider vinegar
2 tablespoons sugar.
Cook bacon in pan on medium heat until done drain on paper towel, crumble and set aside.
Roughly chopped fresh broccoli Florets and place in a large mixing bowl. Add crandberries, bacon, and almonds season with salt and pepper to taste and mix well set aside.
In a separate bowl add softened cream cheese, salad dressing, apple cider vinegar, sugar. Wisk the dressing until smooth add to broccoli florets and mix until broccoli is well coated.
A Brand New Fishing Adventure That is sure to End with an Off the Hook recipe!
Fish Balls in Bouillabaisse
1 ½ pounds white grunts filets or tilapia filets finely chopped
½ cup celery finely chopped
½ cup onion finely chopped
1 teaspoon old bay seasoning
3 tablespoon fresh parsley
2 eggs
1 cup Italian bread crumbs
Pinch of sea salt & crack black pepper
1/3 cup + 2 tablespoons extra virgin olive oil
7 garlic cloves peeled and mashed
1 tablespoon red pepper flake
¼ teaspoon of both Sea salt & cracked black pepper
1 28oz can crushed tomatoes
1 teaspoon dry oregano
½ cup white wine
Preheat oven at 450. Line a cookie sheet with foil and grease with a tablespoon of oil and set aside.
In a small non-stick sauté pan on medium high heat cook onions and celery in 1 tablespoon of oil until vegetable are tender. Place in refrigerator to cool completely about 5 minutes.
In a large mixing bowl add fish, cooked vegetables, old bay seasoning, 2 tablespoon parsley, eggs, Italian bread crumbs and salt & pepper mix well. Take a cookie scoop and form 1 ½ in balls and place on greased cookie sheet do this until you run out of mixture should make 20 balls. Roast in oven 18 to 20 minutes.
While fish balls are baking in non-stick pot add 1/3 cup extra virgin olive on and garlic cloves and cook on medium high until garlic cloves are nice and golden be careful not to burn the garlic. Next add red pepper flake, crushed tomatoes, dry oregano and white wine lower heat to simmer and let sauce simmer 15 minutes. Remove fish balls out of the oven and add to sauce and simmer an additional 6 to 8 minutes. Before serving top with remaining tablespoon fresh chopped parsley.
Fishing Adventures that are sure to end with an Off the Hook recipe!
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.
Another side dish that is fabulous with fried fish or in fish tacos! My apple cranberry slaw!
Apple cranberry coleslaw
1 14oz bag Classic Coleslaw
1 apple chopped fine
½ cup dried cranberries
¼ cup red onion chopped fine
¾ cup light mayonnaise
3 tablespoons light sour cream
1 lime juiced
1 teaspoon sugar
¼ teaspoon paprika
Salt & pepper to taste!
To a small mixing bowl add mayonnaise, sour cream, lime juice, sugar, paprika, salt & pepper. Mix well and set aside.
In a large missing bowl add coleslaw, apples, dried cranberries and red onion pour dressing on top and incorporate well. Cover with plastic wrap and place in the refrigerator until serving.