8 Trout fillets (skinned)
1 Stick of butter (1/4 Pound)
1 Cup flour
1 Juiced Lemon (keep juice)
2 Teaspoons of salt or to taste.
¼ Cup of chopped parsley (Flat leaf preferably)
3 Teaspoons of red pepper or to taste.
½ Cup roasted sliced almonds (Roast at 375 degrees 7 minutes)

INSTRUCTIONS

Sprinkle trout fillets with seasoning then dredge in flour. Melt butter in shallow skillet; add fish and cook slowly until golden brown on both sides. Remove fish from skillet and set in oven to keep warm. Add lemon juice and parsley to butter and drippings in the skillet. Mix well then poor over cooked fish fillets. Sprinkle sliced almond over the fillets.

4 Flounders (1-1/2 Pound Each)
2 garlic cloves (minced)
1/2 lb lump crab meat
1/2 cup celery (finely diced)
1/2 lb shrimp (small)
3 TBL. parsley (chopped)
1 egg (beaten)
1/2 cup green onions (sliced)
1 lemon (juice)
salt, black pepper, cayenne
1 cup bread crumbs
1 lb. butter (unsalted)
1 -1/2 cup white wine (dry)
1/2 tsp. paprika

INSTRUCTIONS

In heavy pan saute onions, celery, garlic in the butter over medium heat. When vegetables are soft add shrimp, crab, egg, parsley and egg mixture to the vegetables. Slice each flounder on the dark side down the middle. Slice toward the sides making a pocket under the meat large enough to place the seafood stuffing. Season the stuffing to taste, and fill the pocket leaving a mound on top. Place in pan with 1 1/2 cups of dry white wine. This will keep flounder moist , and keep from sticking. It also helps to rub butter on bottom of the pan. Sprinkle Paprika on top and bake for 25 minutes at 375 in oven.

1 – 1/2 cup crawfish tails, cut in small pieces
2 slices stale bread, soaked in 1/4 cup milk
25 more or less, crawfish heads
2 tablespoons of well beaten egg
3 tablespoons butter or margarine
1/3 cup water, mixed with crawfish fat
1 medium onion, chopped
3/4 cup cracker crumbs
1 stick celery, chopped
1 more tablespoon butter
1 clove garlic, mashed
2 tablespoon Parmesan cheese
1 teaspoon salt
1/2 teaspoon red pepper

INSTRUCTIONS

Cook onion, celery and garlic in butter over medium heat until tender, stirring occasionally; add bread soaked in milk; stir until glossy and bread leaves the pot clean. Stir in the egg; add salt and pepper, set aside to cool.
In another saucepan, heat water, crawfish fat and remaining butter. Let cool to lukewarm, then add cracker crumbs; stir in the cooked onion and bread mixture. Beat until smooth, then add crawfish tails; mix well. Season again if needed. Add Parmesan cheese. Stuff crawfish heads with the mixture, then fry.
Coating for frying:
1/2 cup all-purpose flour 3 tablespoon milk
1 egg, mixed with . . 1/2 cup cracker meal or crumbs
INSTRUCTIONS
Coat all the heads with flour, then with well beaten egg and milk; then with cracker meal. Fry them in deep fat.

COOKING TIP: Once crawfish bisque heads are coated for frying they can be chilled for many hours.

COOKING TIP: For stuffed crawfish bisque heads to be served in bisque, bake only 15 minutes in 350 degree oven. Add to bisque and heat through. Serve over cooked rice. Use about 4 stuffed heads per serving.

How visitors found this page:

• crawfish bisque recipe

1/2 lb. or more filet of catfish, trout or redfish
2 lbs. shrimp, peeled and deveined
1/2 pint of shelled oysters
2 cups chopped onion
1 cup chopped celery
Gumbo File
1/2 teaspoon finely chopped parsley
1 gallon water
4 cloves minced garlic
salt, black and red pepper to taste

INSTRUCTIONS

for Roux
1 – 1/2 cups cooking oil
1 – 1/2 cups flour

Place cooking oil in heavy iron pot over medium heat. When oil is hot, stir flour in a little at a time, blending thoroughly with each addition. Lower heat. It is very important that you keep stirring constantly. After all of the flour has been combined with the oil, turn fire down very low and cook until golden brown, stirring constantly. Pour the mixture into another container and continue as follows:

INSTRUCTIONS

for Gumbo
Add onions and celery to roux. Cook until onions are wilted and then add water and garlic. Cook in heavy uncovered pot over medium heat for one hour and season to taste with salt, black and red pepper. Add shrimp, parsley and fish to mixture; cook another 10 – 15 minutes then add oysters to the mix and let come to a boil. Serve in soup plates with cooked rice. Sprinkle a dash of Gumbo File on each dish, if desired. Serves 6.

6 Redfish Fillets (8 – 10 ounces)
2 cups Half & Half Cream
2 eggs
1 cup of flour
2 tsp. White Pepper
3/4 cup Cracker Meal
2/3 cup Parmesan Cheese
1/2 teaspoon Paprika
2 tablespoons Oregano
1 tablespoon Basil
2 tablespoons Parsley
1/2 teaspoon Cayenne Pepper
1 cup Olive Oil
1/4 pound Butter (unsalted)
2 Lemons, cut in wedges, for garnish

INSTRUCTIONS

Combine all ingredients except the flour, half & half cream, eggs, oil and butter. Dust the fillets in the flour, then dip in cream and egg mixture. Coat with all of the other dry ingredients combined. Saute in olive oil and butter on medium high heat until fillets ar golden and fish starts to flake. Garnish with lemon and parsley.

2 – 3 pounds redfish
Hot sauce
Marinate redfish in hot sauce for 1 hour or more.

Beignet Breading:
3 cups flour
1 cup cornstarch
1 tablespoon paprika
1 teaspoon cayenne pepper
2 tablespoons salt
1/2 teaspoon garlic powder
Roll redfish in flour mixture and deep fry at 350 degrees until fish pieces float. Remove from deep fry and place on a paper towel.

Beignet Sauce:
1 cup mayonnaise
1/4 cup sour cream
Chopped parsley, to garnish
1 tablespoon Dijon mustard
Salt and pepper to taste
Mix together the above ingredients well.

To Assemble:

Place a leaf of bibb lettuce on a salad plate. Spoon beignet sauce onto lettuce. Place redfish beignets on plate. Garnish with a carrot curl and serve. Serves 4.

6 Red Snapper Fillets (8 oz.)
1/2 Pound Mushrooms sliced
1 Tbls. Minced Shallots
1 Cup Half-and- Half
3 Tbls. Butter
1/4 Cup Pernod
2 Cups Fish Stock
1/2 Stick Butter cold sliced
Salt and Pepper to Taste
1/2 Cup White Wine

INSTRUCTIONS

In large heavy skillet cook mushrooms and shallots in butter over moderate heat, stirring, for 5 minutes. Add fish stock and wine and bring liquid to simmer. Add fish fillets and poach 3 minutes on each side, until they just flake when tested with a fork. Transfer fish and mushrooms with slotted spatula to heated platter. Over high heat, reduce poaching liquid by two thirds, add half- and- half, and again reduce by half. Add Pernod and bits of cold butter, 1 piece at a time, whisking will after each addition and adding next piece before preceding one is completely melted. Season sauce with salt and white pepper and pour over fish.

4 (8 -10 oz.) fillet of Red Snapper or similar fish
3 lemons or limes
1 cup of pine nuts
1 pound of butter
2 tablespoons of flour
1 onion
1 ounce of bread vrumbs
1 tablespoon salt
2 tablespoon fresh cracked black pepper

INSTRUCTIONS

At start please realize that the fish is not restricted to Red Snapper alone. Any good fresh fish will be great.
First marinate boneless fillets in marinade of lemon or lime juice and dry sherry. Combine juice of the lemons and sherry with puree onion pulp, and let marinate for at least 4 hours.
Blot fish with paper towels. Dust with a little salt and hand milled black pepper, dip into flour and brown lightly in butter; turn with care, only once. Place in greased oven dish, handling gently. Chop enough pine nuts to blanket fish at least 1/8 inch thick. Put in bowl, and moisten each cup of chopped Pine Nuts with 2 tsp. lime or lemon juice and a trifle of yellow grated lemon peel, bind with 2 tsp. flour worked smooth with same amount of butter. Add, then work in enough more butter to make into a stiff paste, using a few bread crumbs if needed to bind better. Now spread this nut paste over your fish fillets. Brown in hot oven at 425 degrees or so for about 5 minutes. Moisten with a bit more butter or white wine if nut spread dries out too much. Do not turn fish.

4 Eight Ounce Fillets of Fish
6 Garlic cloves crushed
2 Tsp. Grated Lemon Peel
1/3 Cup Olive Oil (extra virgin)
1 Bunch Basil (thinly sliced)
1/3 Cup Capers ( small ones)
1 Lemon (juice) Salt and Pepper to taste

INSTRUCTIONS

Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in capers and basil. Season vinaigrette with salt and pepper to taste. Let stand at room temperature.
Prepare your fire on your barbecue, (high heat) or use broiler. Season fillets with salt and pepper and coat fillets with vinaigrette. Cook until fish flakes, be careful not to break fillet when turning. When fish is done place fillet on platter and pour remaining vinaigrette over fish.

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• grilled redfish recipes

1/2 pound crawfish tails
4 ounces pork, finely chopped
1 tablespoon peanut oil
2 white onions, cut in 2-inch strips
3 green onions (white part cut in 2-inch slices, green fine cut for garnish)
1/2 tablespoon light soy sauce
3 tablespoons dry sherry or rice wine
1/2 cup chicken stock

Crush the following five ingredients together:
1/2 teaspoon ginger, chopped
1/2 teaspoon garlic, chopped
1 teaspoon black beans, rinsed
1/2 teaspoon sugar
2 to 3 chili peppers

Seasonings:
Mix these ingredients together
1/2 teaspoon sesame seed oil
1/2 teaspoon dark soy sauce
3/4 tablespoon cornstarch
1/2 teaspoon peanut oil
Salt

INSTRUCTIONS

Heat wok or heavy skillet until hot. Add peanut oil and pork. Saute both sides until slightly brown. Crush together garlic, ginger, chili peppers, sugar and black beans and add to oil. Add onions and stir for 10 seconds. Add crawfish and saute with wine and light soy sauce. Add chicken stock and cover. When mixture comes to a boil, add seasonings and corn starch, stir until thickened. Spread beaten egg over mixture. Reduce heat and cover for l0 seconds more. Remove to serving platter and garnish with green onions.