Eye Strike Fishing

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

INGREDIENTS:

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

PREPARATION

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

Ingredients:

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)

Directions:

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