Baked filets (Contributed By Tig)
This is a no fail fish recipe that is perfect for thick filets of grouper,
dolphin and cobia.
You need:
2 tomatoes (sliced)
1 red pepper (sliced)
1 green pepper (sliced)
1 large onion (vadalia or purple) (Sliced)
butter (a stick will do, but feel free to use more)
salt/pepper *
1 package of the long, flat mozzarella cheese (its located in the dairy section along with
the pre-cut cheeses)
* you don't need any other spices because the veggies provide ample flavor!
Generously butter both sides of the filet with butter and sprinkle with salt and
pepper. Place the buttered fish in a baking pan (feel free to use a tin foil pan)
large enough for the filet to lie flat. I add some pats of butter to the bottom for
the fish to cook in. Place the onions, peppers and tomatoes on the filet and add
more salt/pepper if you like.
DO not place the cheese on yet!
Cover the baking pan with tin foil. Place the pan on the pre-heated grill (med./high
depending on how thick the filet is). Check on the fish periodically; if necessary,
add a bit of water, but the butter and the tomato juice should be enough. When
the fish is nearly done (about 20-30 minutes) add the cheese. By the time the cheese
has melted the fish should be done. The veggies will be nice and crispy and add a
wonderful flavor to the fish.
This is a perfect recipe for folks that like their fish mild!
Cajun Spiced Shrimp Bake (contributed by Tig)
1 pound medium tiger shrimp
4 tablespoons butter or margarine
1 tablespoon fresh lemon juice
2 teaspoons Cajun seasoning
Melt butter or margarine in a medium pan. Place shrimp in a baking dish, pour melted
butter over and stir to coat. Arrange shrimp in the baking dish in a single layer
and sprinkle with Cajun seasoning. Bake in 400° F. oven for 20 minutes, or until shrimp
is done. Serve over hot rice. Serves 4.
Shrimp Scampi (from Tig)
1 pound large shrimp, shelled with the tails left intact, and deveined
8 tablespoons butter
1 large garlic clove, finely chopped
2 teaspoons finely chopped fresh parsley
3 tablespoons fresh lemon juice
1/3 cup dry white wine
Salt and pepper to taste
Melt the butter, add the garlic and parsley and brown lightly.
Blend in the lemon juice, wine, salt and pepper.
Add the shrimp and sauté them quickly, stirring until they are tender - about 5
minutes.
Serve the sauce over the shrimp. 2 to 4 servings.
Shrimp Creole (From Tig)
1 pound raw, peeled and deveined shrimp, fresh or frozen
1/4 cup all-purpose flour
1/3 cup cooking oil
1 cup hot water
1 can (8 ounces) tomato sauce
1/2 cup chopped green onions and tops
1/2 cup chopped parsley
1/4 cup chopped green pepper
4 small cloves garlic, finely chopped
1 1/2 teaspoon salt
1/2 teaspoon crushed whole thyme
1/8 teaspoon cayenne pepper
2 whole bay leaves
1 lemon slice
2 cups cooked rice
Thaw shrimp if frozen. Cut large shrimp in half. Blend flour into oil and
brown, stirring constantly. Add water gradually and cook until thick and smooth,
stirring constantly. Add remaining ingredients except rice.
Cover and simmer 20 minutes. Remove bay leaves. Serve over rice. Makes
6 servings.
Lime-Garlic Broiled Shrimp (Contributed by Tig)
2 pounds raw, peeled, deviened shrimp, fresh or frozen
3 cloves garlic, minced
1/2 cup butter or margarine, melted
2 tablespoons lime juice
1/2 teaspoon salt
Dash freshly ground pepper
Chopped parsley (optional)
Thaw shrimp if frozen. Cook garlic in butter until tender. Remove from heat.
Add lime juice, salt and pepper. Arrange shrimp in a single layer on a baking
pan, 15 by 10 by 1 inches. Pour sauce over shrimp. Broil about 4 inches from source
of heat for 8 to 10 minutes or until shrimp are pink and tender. Sprinkle with
parsley. Makes 6 servings.
Tig's Flounder Modifications (taken from the CCCF message
board)
We modified my simple flounder recipe Sunday with great results. I've been
placing the rinsed flounder fillets in a big zip-lock and adding limon juice & a bunch
of Paul Prudome's Blackened Redfish Magic, followed by the ol' shake-n-bake method.
The fillets are then ready to freeze or cook after marinating a few hours in the
fridge.
This time we also rolled the defrosted/fresh fillets in
Itialian bread crumbs and placed them on a rack, broiling in the oven. Talk about GOOD!
Also very simple and quick.
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