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10 Top Popular Recipe by Hit Count
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Grilled Wahoo Filets - Fish
n/a (Hits: 75)
Mix ingredients to make a smooth sauce
Brush both sides of the filets with sauce
Place filets on the grill
Baste continuously flipping filets 2-3 times
Cook until fish flakes with a fork.
Remove and serve
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Bachelors Style Shrimp and Grits - Shrimp
n/a (Hits: 73)
Sauté shrimp in butter and add seasoning. Pour butter/shrimp mixture over cooked grits. Note: quick grits can be used if you are in a hurray, but if you want a truly gourmet meal I recommend slow cooked stone ground grits
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Knock Yo’ Socks Off Dolphin - Fish
n/a (Hits: 69)
Marinate fillets in mixture of ¾ to ¼ of salad dressing to lemon juice. Cook over medium to high heat on grill. Monitor fish to determine when almost done. Top fillets with Parmesan cheese and cook until fish just begins to flake. Serve and enjoy.
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Stuffed Trout - Fish
n/a (Hits: 69)
Mix above ingredients less trout and bacon in a mixing bowl and toss. Butterfly trout removing backbone. Fill gut cavity with crab meat mixture. Wrap bacon around entire fish, closing crab mixture into cavity. Pin fish shut with toothpicks. Bake at 350-degrees for 30 to 45-mintes.
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Parmesan Crusted Flounder
n/a (Hits: 65)
Preheat oven to 375°. Grease a 11 1/2 x 7 1/2 x 2-inch baking dish.
Blend together the milk and salt in a shallow bowl. Combine bread crumbs, paprika, and Parmesan cheese in another bowl. Dip fish fillets into milk mixture then into crumb mixture. Arrange in the prepared baking dish. Drizzle melted butter over fillets. Bake for 20 to 25 minutes, depending on thickness of fillets. Fish should flake easily with a fork when done.
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Seafood Chowder - Soups, Stews, and Sauces
n/a (Hits: 64)
Sift flour and vegetable oil over medium heat until well browned. Add onions, bell pepper, celery, and garlic. Cook, stirring, until vegetables are limp, being careful not to burn. Add hand squeezed tomatoes, tomato sauce, salt and peppers. Cook and stir until well blended. Add water and cook 50 minutes. Turn fire off. Let sit until ready to serve. Just before serving, bring to a light boil. If to thick add more water. Add shrimp. Cook 10 minutes. Add parsley, green onions, oysters and crabmeat. Cook 5 minutes more. It is important not to overcook the seafood. Serve immediately over rice.
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Seafood Chowder - Soups, Stews, and Sauces
n/a (Hits: 60)
Sauté onion and green pepper in oil in a large saucepan until tender; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Stir in tomatoes and seasonings; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add remaining ingredients; cover and allow to simmer an additional 15 minutes.
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Australian Style Shrimp
n/a (Hits: 58)
Combine all ingredients in saucepan and cook over medium to low heat, stirring, until butter is completely melted. Remove sauce from heat and drop shrimp in allow to marinate for 10-minutes. Then push skewers through shrimp, lengthwise, from head to tail and position on oiled grill rack about 4 inches above the coals. Baste liberally with sauce and grill for 2 minutes. Turn the shrimp over and baste again, cooking for another 2 minutes. Smaller shrimp will be done at this point, but continue basting and turning larger shrimp until they are pink and cooked through.
Remove from heat immediately when done, as they will get tough if overcooked. Use any remaining sauce as a dip.
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Baked Sheepshead - Fish
n/a (Hits: 58)
Marinate Fillets for 4 to 6 hours in Italian dressing. Bake fillets at 350 until fish becomes flakey. Mix ingredients and dap over the top of the fillets. Run under broiler to melt mixture.
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