TEMPURA BATTER FOR FISHMORE 
3/8 c. flour
1/8 c. cornstarch
1/4 tsp. baking powder
1/8 tsp. baking soda
1 egg white
1/2 tsp. salt
1/2 c. water
1/4 tsp. garlic powder
1 tsp. parsley
1/2 tsp. paprika
Separate eggs. Beat white until frothy and light. Do not overbeat, white should be very liquid and should not reach a stage where a peak will hold.

Fold all ingredients together and beat only until smooth.

Dip fish in flour, then dip into tempura batter. Fry in hot oil.

Serves 4.

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Mahi Mahi (dolphin) fillets........... a lo italiano, muto buono !!!!!!!!!

 

Cut fillets into 1 1/2 inch to 2 inch strips. Marinate fillet in Italian dressing for several hours. Place fillets on a greased grill rack over hot charcoal. Cook until fish flakes, when tested.
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FLIP & NICK CONCH CHOWDER

Makes 8 servings 

¼ pound salt pork diced

2 onions chopped

4 to 5 cloves garlic minced

3—1 pound can tomatoes

1 can 6 oz. tomato paste

2 quarts hot water

2 tbs. lime

10 bay leaves

1 tbs. oregano

1 tsp. basil

1 tsp. poultry seasoning

1 ½ tsp. salt

½ tsp. pepper

Alot of tobasco or hot sauce

8-10  lg. conchs

6 potatoes diced (nice chunks)

1  12 oz. can kernel corn 

Fry salt pork slowly till crisp, remove from dripping. In hot drippings cook onion, garlic and green peppers till tender.

Stir in all other ingredients except conch, potatoes, and corn. Simmer 15 minutes.

With mallet or side of heavy saucer , pound conch or put conch thru food grinder, or chop very fine with sharp knife.

Add conch to hot tomato mixture; bring to boil, then reduce heat and simmer 3 hours, or till conch is tender. Last 15 minutes add potatoes and drained corn.

Cook till potatoes are done, taste, Serve. 

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BAKED CURRIED FISH  

 

1 c. sliced celery
2 med. onions, sliced
1 tsp. curry powder
1 tbsp. butter
1/4 c. skim milk
1 - 1 1/2 lbs. fresh or frozen fish fillets, thawed
3/4 tsp. salt
In a small saucepan, cook celery, onion and curry powder in butter (8 to 10 minutes or until onion is crisp and tender), stirring occasionally. Remove from heat. Stir in milk.

Place fish into a lightly greased baking dish. Sprinkle with salt. Spoon vegetables over fish. Bake uncovered for 25 minutes in the oven at 350 degrees until fish flakes easily with a fork.

May use 4 oz. of mushrooms over the fish (optional).

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Shark steaks a la japanesse, Terry and yakki style !!!!!

 

This recipe is to be made to your taste, you can make it sweet or not to sweet, spicy or not, but the ingridients must be used for the flavor intended.....

Need soy sause, regular or light, your choice. brown sugar, honey and sesame seeds, seasoning to taste, mix all this ingredients together in a liquid form for marinating purposes over night. Place the shark steaks in a container, cover them with the marinating sauce you just made close the cover and place on the refrigerator over night. Next day cook the shark steaks any way you want, broil, bake, fry or sautee. Do not over cook. Serve with mash and splash and veggies or yellow rice and salad or shrimps on the side with fries or with anything you can think off, between two pieces of bread and cheese !!!

Bon Appettite  !!!!

Buen Provecho !!!

Enjoy !!!!! 

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Flounder with sauteed veggies

This is what you need for 4 servings:

        2/3 c. fresh bread crumbs

        1 tsp. salt

        1/2 tsp. black pepper

        1 onion

        1/2 lb. fresh mushrooms, sliced

        1 (14 1/2 oz.) can whole tomatoes

        5 tbsp. butter

        1 tsp. dried oregano Salt and pepper to taste

Rinse fish quickly. Pat dry. Combine bread crumbs, salt and pepper. Dip fish fillets in mixture. Set aside. Peel and chop onion. Drain tomatoes. Chop coarsely. Saute onion and mushrooms in half of the butter. Add tomatoes and oregano. Season to taste with salt and pepper. Cook for a few minutes until well combined. Pan-fry fish fillets in remaining butter a few minutes per side until crispy and brown. Serve with vegetable mixture.

Good served with: Beer, a dry white wine or mineral water and steamed rice.

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Uncle Barry Fischmore Cakes

 

1lb. cleaned by hand fish

1 med. potato mashed

1 onion chopped fine

4oz. breadcrumbs

1 raw egg

2 tbs. worcestershire sauce

4-8 shakes black pepper

2-12 shakes cayenne pepper


In large bowl add all ingredients and mix well with your hands and squeeze 1/2 lemon over mix.
Make 2-4 inch diameter patties
Pan fry in 1/2 inch of oil, turn over and cook till golden
Drain on paper towel.
 
Eat them up Yum!!!!!

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FRESH SEA BASS IN DIJON
MUSTARD-CHAMPAGNE SAUCE
6 (5-6 oz.) bass filets or any other firm fish
3 tbsp. chopped shallots
1 c. champagne
2 tbsp. Dijon mustard
3 tbsp. butter
1 tbsp. flour
1 c. cream
Juice of 1 lemon
Salt and pepper to taste
In baking dish rub 1 tablespoon butter on the bottom and sprinkle some chopped shallots all over. Arrange the bass on top and sprinkle some salt and pepper. Dot with 1 tablespoon butter. Add the champagne and cover with a wax paper. Bake in a 450 degree oven for 10 minutes. Lift up the bass and place them on a large platter.

In a skillet melt one tablespoon butter and add the flour. Let cook for a few seconds. Add the liquid from the baking dish and whisk together. Add the cream and mustard. Let reduce until the right consistency. Adjust seasoning and add the lemon juice. Pour the sauce over the cooked sea bass and serve immediately.

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Lemon-Herb bake Fishmore
 
2 tsp. oil
1/4 c. dry white wine
1 tsp. grated lemon zest (lemon peel)
2 tbsp. lemon juice
2 tbsp. chopped parsley
1 tsp. ground thyme
1/2 tsp. salt
4 fish steaks 
Combine oil, wine, lemon zest and juice, parsley, thyme and salt in shallow baking dish. Place fish in marinade, turning to coat. Marinate 30 minutes.

Bake uncovered 15 minutes, basting frequently with marinade. Fish is done when flakes easily and flesh is opaque. Makes 4 servings.

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Veggi Dolphin

This is a dish, easy clean up meal. In a large electric or wok, or fry pan with a tight fitting lid. Butter the bottom line the bottom with your fish. Add as much as you  like, slices of purple onions, slices of squash, slices of mushrooms, green, red, yellow, and orange peppers, Slice some purple cabbage and cover the whole dish. Sprinkle with curry until dish is covered in yellow. Cover and cook on very low heat. Veggis will steam.

                        You will enjoy this one it is proven i've used it many times to feed a crew of roofers, in Big Pine Key.

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Steakhouse Style Bake Fillets  !!!!!!!!!

1 onion large, sliced

1 fish fillet of 1 -2 pounds

1/4 cup olive oil

1/2 cup brown gravy, can or mix

1/2 cup red wine, the rest of bottle is for the chef !!!!

1/4 tsp. salt,

Pepper to taste

1/4 cup of pecans, finely chop or almonds or cashews, your choice.

Directions

Spread onions slices in bottom of casserole or baking dish. Place fish

on onions. Mix the rest of ingridients well and pour over fish. Bake at 350 for 15 -20 min. Serve 2 or 3 depending on size of fillets.

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Fishmore and Mushroom Pie  !!!!!!!!!!!!!!!!!!!!

1 ready to bake pie crust

3 slices ready-cook bacon

1 1/4 cups milk, scalded

1 tsp. onion, grated

1/2 tsp. salt

3 lg. eggs, beaten

2 cups cook fish, coarsly flaked

1/2 cup slice mushroom, fresh

Directions

Line a pie pan with single pie crust, if you want to make 2 pies just double the portions of the recipe, pressing down snuggly. Nuke the bacon for a min. or until crisp for easy crumbling. Spread flaked fish evenly over crust, then spread mushrooms over fish. In a sauce pan bring milk to simmer. Add grated onion and salt to milk and stir well. Beat eggs in small or medium bowl then slowly stir in the hot milk. Pour the milk egg mix over the fish and mushrooms, sprinkle the bacon over the top. You can add cheese if you like. Bake at 425 for 20 mins. Reduce heat to 325 and bake another 10 or 15 mins. until pie is firm in center.

Serves 6- 8 hungry anglers  !!!!!!

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Fishmore Super Stuff Fish

One whole 5 to 7-pound fresh fish (may be red snapper, grouper, snook, spoted trout or other whole white meat fish). Remove scales, entrails, peck fins and gills. Rinse thoroughly inside and out before partially filleting both sides of fish from top down without slicing all the way through the belly cavity; essentially creating large pockets on either side of the fish.

Base

Combine all ingredients and refrigerate.

  • 4 small garlic cloves, peeled and finely chopped
  • 1/2 cup extra-virgin olive oil
  • Juice from one whole lemon
  • 1 tablespoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly-cracked black pepper

Stuffing

Combine all ingredients and refrigerate.

  • 1/2 pound cooked crabmeat (canned variety will suffice)
  • 1/2 pound cooked shrimp, chopped
  • 1 cup finely-diced red onion
  • 1/3 cup finely-diced red bell pepper
  • 1/3 cup finely-diced yellow bell pepper
  • 1/3 cup finely-diced orange bell pepper
  • 1/4 cup thinly-sliced green onion tops
  • 1/4 cup finely-diced celery
  • 1 loaf of bread (24-ounces) toasted and crumbled
  • 2 tablespoons Creole seasoning
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon Tabasco sauce
  • 1/4 cup Dijon mustard
  • 1/4 cup Hellmann’s mayonnaise
Preheat oven to 350-degrees and charcoal or propane grill on high. Stuff belly and pockets on either side of fish. Tie fish shut with broiling thread to prevent stuffing mix from escaping. Brush both sides of fish with base. Insert lemon half into mouth. Brush ‘hot’ grill grate with base (make sure grate is clean and be careful of flames). Lie fish in center of grill uncovered for three minutes. Flip once. Carefully remove stuffed fish from grill and transfer to large baking pan. Cook for 30 to 40-minutes depending on weight of fish, basting periodically.Feeds a lot of hungry people !!!!!!!!

 

SPANISH MACKEREL APPLE

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prep two fillets

1/4 stick of butter

1/2 red apple dice apple into small squares remove skin

cap full of cooking sherry

1/2 a lemon "juice"

lightly season fillets with salt and pepper

saute all the above

I came up with this idea just fooling around but , my dad liked it and i did to!

by: Erik aka sharkbait