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 Capt. Karen's Speckled Trout:

1 stick butter

3 T chopped garlic

4-6 Trout filets

1 bunch green onions

1 10 oz. pkg. mushrooms

Chef Paul's Blackening Seasoning

1/2 lb. longhorn cheddar cheese

 Melt butter in large sauce pan and saute garlic. Dredge filets in butter and garlic then place in 13x9 pyrex baking dish. Saute chopped onions and sliced mushrooms in remaining butter and garlic, then pour over filets. Top with a covering of blackening seasoning and bake 10 minutes at 400 degrees. Remove from the oven and drain the liquid. Top with grated cheese and bake until cheese is melted. 

Serve with baked potatoes and salad.

 

MMMMM!

 

Sauteed Speckled Trout:

Saute trout filets in butter and garlic about 5 minutes on one side, turn and when the fish flakes apart it's ready, approximately 5 more minutes. Serve with rice.

  Fried Speckled Trout:

Coat trout with dry Bisquik mix and fry in Crisco until brown. This makes a light coating instead of a heavy crust.

  Redfish on the Half Shell:
substitute King Mackerel.... yum!

Marinate the filets (skin on) in Wishbone Italian Dressing for at least 30 minutes, I prefer a couple of hours. Place on a hot charcoal grill skin side against the grill until the meat is flaky and just scoop the meat off the skin with a spatula to serve. Optional ingredients to add to the marinade are garlic and lime.

Season to taste!

 

Creole Bouillabaisse

1 lb fresh fish filets in 1 1/2" chunks (Flounder is my favorite)
1 lb shrimp, peeled and deveined
1/4 C margarine or butter
1/4 C flour
1 C chopped onions
1/2 C chopped celery
2 cloves minced garlic
1/4 C chopped fresh parsley
2 cans chicken broth (13 oz each)
1 large can tomatoes, undrained, chopped (1 lb, 12 oz)
1 T fresh lemon juice
1 cup dry white wine
1 bay leaf
1/4 t salt
1/4 t cayenne pepper

In large boiler pot over medium heat, melt margarine. To prepare roux, slowly blend in flour and stir constantly until mixture is light brown. Add onions,celery, garlic and parsley and continue stirring until vegetables are tender. Gradually stir in chicken broth. Add remaining ingredients except seafood. Bring to a boil, then simmer for 10 minutes. Add fish, simmer for 5 minutes. Add shrimp and cook for 5 minutes more or until all seafood is done.

Serve with cornbread.

Capt. Karens Ceviche....

 4 Trout filets, cut into 1/4" strips
1 T chopped garlic
1 large onion, chopped
2 Tomatoes, diced
1 bunch of cilantro
2 - 4 Serrano peppers
Mix Together
Juice 6-8 limes over it and stir. Refrigerate at least 30 minutes up to overnight. Serve with crackers or chips.
Stuffed Flounder

1/4 cup chopped onion
1/4 cup butter or margarine
1 3-ounce can broiled chopped mushrooms, drained (reserve liquid)
2 3.53 ounce premium crab meat (new foil packs are great)
1/2 cup coarse saltine cracker crumbs
2 T snipped parsley
1/2 t salt
Dash pepper
2 pounds flounder fillets (8)
3 T butter
3 T all-purpose flour
1/2 t salt
Milk
1/3 cup dry white wine
4 ounces shredded Swiss cheese (1cup)
1/2 t paprika 		In skillet, cook onion in 1/4 cup butter till tender, but not brown. Stir mushrooms into skillet with flaked crab, cracker crumbs, parsley, 1/2 t salt, and pepper. Spread over flounder fillets. Roll fillets and place, seam side down, in 12 x 7 1/2 x 2-inch baking dish. In saucepan, melt 3 T butter. Blend in flour and 1/4 salt. Add enough milk to mushroom liquid to make 1 1/2 cups. Add with wine to saucepan. Cook and stir until thickened and bubbly. Pour over fillets.

Bake in hot oven (400 degrees) for 25 minutes. Sprinkle with cheese and paprika. Return to oven and bake 10 minutes longer, or till fish flakes easily with fork. Serves 8.
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