You know it this is the day most people grill out and have cookouts so you know there are no exceptions at my house! Of course I’m grilling fish at the beach with friends and family! Change it up this year and grill fish with a lemon & herbs sauce serve with Shrimp & egg salad avocadoes and other good fixing. Here are a few of my Off the Hook recipes for Memorial Day! Enjoy!

Grilled Grouper with creamy lemon & herbs sauce
1 pound grouper filet cut in 4 pieces or substitute with cod or haddock
2 tablespoons light olive oil
1 teaspoon Sea salt
2 tablespoons butter
2 tablespoons parsley chopped fine
¼ cup lemon juice
¼ cup half & half
Pinch sea salt and crack black pepper
Coat fish with olive oil and season with sea salt on both sides. Place fish on a hot grill and grill until edge of the fish turns white approximately 6 minutes turn and cook an additional 4 minutes or until fish easily flakes with a fork.
In a small sauce pan on side burner of grill add butter and herbs when butter is melted add lemon juice, half & half whisk and bring to a boil. Remove from heat plate fish and pour sauce over fish. Serve immediately!

Guacamole Shrimp & Egg Salad Stuffed Avocadoes
Serves: 4
2 Hass avocadoes from Chili
½ lb. medium shrimp deveined & peeled
1 teaspoon old bay seasoning
2 tablespoons lemon juice
¼ cup mayonnaise
1 hard boiled egg chopped fine
2 green onions chopped fine
1 celery branch chopped fine
1 teaspoon guacamole seasoning mix
2 tablespoons fresh cilantro chopped fine.
Sea salt & crack black pepper
Cut avocadoes in half remove pit and skin. Cut a thin slice at the bottom of each avocado halves so they sit flat on a plate. Sprinkle 1 tablespoon of lemon over avocadoes to prevent from turning brown.
On stove top in a small pot of water seasoned with 1 teaspoon old bay seasoning add shrimp bring to a boil and cook shrimp just until they turn pink and start to curl. Drain and let cool completely.
In a small bowl mash the thin slices of avocado you previously cut off the bottom. Add remaining lemon, hardboiled egg, mayonnaise, green onions, celery, shrimp, guacamole seasoning mix and a pinch of sea salt & cracked black pepper and mix well. Take shrimp mixture and fill each avocado.

Crab stuffed Grouper
You can use any white think filets of fish for this recipe like haddock or cod!
1 lb grouper filet (cut in 4 pieces)
6 oz can of crab meat (well drained)
2 oz cream cheese softened
2 green onions chopped fine
1 tablespoon fresh lemon juice
1 cup flour
1 teaspoon old bay seasoning
A pinch of sea salt and pepper
2 tablespoons extra virgin olive oil
1 tablespoon butter
In bowl mix flour, old bay seasoning, salt & pepper mix well set aside.
In a separate bowl add crab meat, cream cheese, onions and lemon juice mix until well incorporated.
Take a sharp knife and slice a pocket in each piece of fish and stuffed with two tablespoons do not over fill. Press pocket shut. Next coat fish with flour on both sides.
In a frying pan on medium high heat melt butter with oil make sure it’s really hot when you add your fish. Cook fish 5 minutes on each side. Serve with your favorite sauté vegetable! Bon Appétit!

Once in a while I come home empty handed from a fishing trip it doesn’t mean I can’t create an Off the Hook recipe! From this…..

To this perfect appetizer” My Fire Cracker Shrimp with Spicy Mango Ramoulade!

Fire Cracker Shrimp with Spicy Mango Ramoulade
Serves: 6
1 1/2 pound jumbo shrimp peeled and deveined
2 eggs
1 tablespoon water
½ teaspoon cayenne pepper
1 cup instant potato flakes
1 cup crushed Ritz Crackers reduced Fat
Canola oil
1/2 cup mayonnaise
½ teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon Creole mustard
1 green onion chopped fine
½ mango peeled and chopped small
Pinch Salt & pepper
Preheat oil to 375 degrees F.
In a bowl beat egg, water and cayenne pepper together. Toss shrimp in egg mixture and let sit 15 minutes. In a separate bowl combine potato flakes and Ritz crackers. Next toss shrimp in Ritz cracker crumbs to coat well.
Deep-fry in batches, but do not overload the fryer. Fry for 2 minutes or until golden brown. Remove from oil with a slotted spoon and drain on the paper towel lined baking tray.
In a small mixing bowl add remaining ingredients and mix well. Serve shrimp with mango roulade while shrimp are still warm.

Orange Rosemary Piquant Broiled Hogfish
2 hogfish filets or snapper
½ teaspoon seas salt
¼ cup marmalade
1 tablespoon prepared horseradish
1 teaspoon fresh rosemary chopped fine
4 lime wedges
Pinch of salt and pepper
Preheat oven on broil.
Season the hogfish with sea salt on both side and set aside.
In a small mixing bowl mix well marmalade, horseradish, rosemary, salt & pepper and juice of two lime wedges. Place fish in an oven proof greased casserole and coat fish on both sides with marmalade mixture. Broil 8 to 12 minutes do not overcook. Bon Appétit!