Redfish On The Half Shell
This recipe came from a guide in south Louisiana so he prepared it with redfish, but it’ll work with any type of fish that has thick scales. You’ll want to start with filleting your fish and leaving both the skin and scales intact.
In a sauce pan combine a ½ stick of butter, 2 cups of Italian dressing, 1 cup of thousand island dressing, ½ bottle of tiger sauce, a bit of cajun seasoning, 1 tablespoon of garlic salt, and a few tablespoons of lemon juice. Pour the other half of bottle of tiger sauce on the fillets after you carefully pat them dry with a paper towel.
Get the grill nice and hot, place the fillets skin side down, and cover with Italian bread crumbs. Give it a minute or two and then spoon the mixture from the sauce pan over each filet. Let it cook until the fillets look done, it will vary depending on the thickness of the fish.

Bacon Wrapped Tuna
Coming soon…
Bacon, tuna, Italian dressing, Mamasitas, Garlic, Pepper

Fried Fish
Coming soon…
Zatarain’s shrimp fry

Grouper Picatta
1 pound fresh grouper
½ cup all-purpose flour
Pinch of salt and pepper
3 tablespoons olive oil
1 egg, beaten
¼ cup white wine
Zest and juice from one lemon
1 garlic clove, minced
¼ cup (1/2 stick) butter
3 tablespoons capers
Salt and pepper to taste
Preheat the oven to 350 degrees. Rinse the fish and pat dry. Mix the flour with a pinch of salt and a pinch of pepper in a shallow dish. Heat the olive oil in a nonstick skillet over medium heat. Dip the fish in the beaten egg and dredge in the flour mixture to coat. Place in the skillet. Sear for 1 to 2 minutes on each side until golden brown. Place the fish on a baking sheet, reserving the drippings in the skillet. Bake for 5 to 7 minutes or until the fish is nearly cooked through. Add the wine, lemon zest, lemon juice and garlic to the reserved drippings in the skillet. Simmer until the mixture is reduced by half, stirring constantly. Stir in the butter and capers. Heat until the butter melts, stirring constantly. Return the fish to the skillet. Cook for 2 to 3 minutes or until the fish flakes easily. Sprinkle with salt and pepper to taste. Place the fish on two serving plates and spoon the sauce over the top.

Pan Fried Sheepshead
Coming soon…
Italian bread crumbs, panko, olive oil, canola oil

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