Cooking Your Catch

We love to eat fresh fish.  In this page you will find some of our favorite recipes, as well as some instructional tips on how to prepare and cook your catch.  Bon Appetit!


To save time, buy a peppercorn medley packaged in a pepper grinder (available in the spice section of the supermarket).

YIELD:  Makes 4 servings
TOTAL TIME:  25 minutes


1/4 cup (1/2 stick) butter, room temperature
2 teaspoons chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
1/2 teaspoon (packed) grated lemon peel
1 tablespoon olive oil
4 1-inch-thick swordfish fillets (about 6 ounces each)


Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.

Italian Fish Stew

This is one of our favorite recipes.  It is incredibly good!
Credit to:  Nick Lama, chef and owner of Avo in New Orleans


4 tablespoons butter
1/4 cup extra virgin olive oil
2 cups onion, small dice
1 cup celery, small dice
1 cup green bell pepper, small dice
4 tablespoons chopped fresh garlic
1/2 cup flour
2 tablespoons thyme, chopped
1 tablespoon paprika
1/2 teaspoon cayenne pepper
2 cups diced roma tomatoes
2 tablespoons tomato paste
1/2 cup white wine (can substitute red)
2 quarts vegetable stock
2 pounds redfish, fillet and cut into 1 inch pieces (can substitute speckled trout or any mild inshore fish)
1/4 cup green onions, chopped
1/4 cup parsley, chopped
White rice, for serving


In a large pot, melt the butter and olive oil.  Sweat the onions, celery, bell pepper and garlic until translucent.  Stir in the flour and cook on low heat for 5 minutes.  Add the thyme, paprika, cayenne, diced tomatoes and tomato paste.  Deglaze the pan with white wine.  Add the vegetable stock and cook for 40 minutes at low simmer.  Add the redfish and cook 5 minutes.  Remove from heat and stir in the green onions and parsley.  Serve over rice.

Great Fried Fish Recipe


1. Fish fillets
2. 2 Eggs
3. Texas Pete
4. All purpose flour
5. Sea salt
6. Pepper
7. Peanut oil
8.Fresh lemmons to squeeze on your fish when they are done (optional)


Beat two eggs and add a liberal amount of Texas Pete. Use a lot more hot sauce than you think. The fish will not be spicy, but rather just a real good flavoring. Trust us! Put that in one dish and add fillets to soak for a while.

Mix flour, sea salt, pepper in another dish to dredge the fish in that have been soaking in egg mixture.

Dredge your fillets in the flour mixture dusting lightly. Set aside.

Using a sautee or fry pan, add just a little peanut oil to cover the bottom of pan about an 1/4 inch deep of oil. Turn pan on about Med High (you want oil HOT before adding fish and they don’t take long to cook)…Don’t over-cook your fish….this batter is very very light and tasty!

Add fillets to oil. Let fry about 2 minutes, then flip. (Flip VERY carefully as not to splash the HOT oil. Use flat metal flipper along with a fork to carefully turn over). Let fry another 2 minutes and pull them out.

Let fish rest a while on a grate over some paper towel to drain and cool just a few minutes.

Fish Toppings

Great Marinade for Salmon

2 tbsp Dijon mustard
3 tbsp soy sauce
6 tbsp olive oil
1 clove garlic, minced

Whisk together and put half over fish and grill. Save half to put on after cooking.

Honey Glaze Fish Topping

1/4 cup Honey
2 tbsp Dijon Mustard
1 tbsp Melted Butter
1 tsp Worchestershire
Dash salt
Dash pepper

Mix it all up in a bowl, taste it….
Put half on your fish pre-grilling, and save half for plating.