Ceviche: Three times as many limes to lemons (usually 6 or so limes and 2 or so lemons) 1 orange Fish Bell peppers (green, red, yellow, orange) 1 of each: Red onion (1 big one or 2 small), 2 cucumbers, a bunch of cilantro, 6 plum tomatoes, 2 jalapeños, Garlic salt, Sriracha.
Mix Old Bay and crab spice with crab meat several hours before serving and refrigerate. In a bowl mix mayo, paprika, salt, egg and bread crumbs. Try not to break up the chunks of the back fin meat too much. Fold meat into baseball sized patties pressing them together gently. Saute in a little butter until golden brown.
Mahi Mahi fillets
1 tbs Olive oil
1 tsp Lime juice
1/2 tsp Paprika
1/2 tsp Cumin
Salt and black pepper to taste
1 cup pineapple, freshly chopped
1 Mango chopped
1/2 cup Red onion chopped
1 tbs Lime juice
1 tbs Cilantro fresh and chopped fine Cathrinepfeiffer@gmail.com
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Preheat grill or pan to medium heat. Pat the mahi mahi (or any other) fillets dry. Combine in a medium bowl the olive oil, lime juice, paprika, cumin, salt and pepper. Add the mahi mahi and coat the fish with the seasoning mixture. In a smaller bowl, combine the pineapple, mango, red onion, lime juice and cilantro. (Opt for sweet heat: 1/2tsp jalapeno, 1tsp honey) GRILLING TIME Grill should be ready. Place mahi mahi fillets on and grill approximately 3-5 minutes per side depending on your fillet thickness. Once fillets are done and given a short time to rest, spoon on the salsa and enjoy.
Season fish with salt and pepper
Dip in flour and shake off excess
Place in skillet with a little olive oil over medium-high heat and sear
Flip fish over and add black olives, diced tomatoes, chopped garlic, some basil then add a ½ cup of white wine with a half stick of butter
Turn down heat to low cover with lid and simmer
You can cook 3-4 portions of fish in same skillet
Rinse fish and pat dry.
Mix seasoning blend and set aside.
Coat fish with olive oil and lemon juice.
Season both sides of fish with spice blend.
Marinate fish in the refrigerator covered for 1 hour or overnight.
Preheat oven to 425 degrees.
Remove fish from refrigerator and bring to room temperature.
Place in a 9×13 baking dish.
Top fish with butter wedges and sliced lemon.
Bake fish at 425 degrees for 25 minutes.
Broil for 2 minutes to brown the top of the fish.
• 30 large shrimp
• 1 tablespoon of minced garlic
• 1.5 sticks of unsalted butter
• 8 ounces of white wine
• 1/4 cup of chopped parsley
• 1/4 cup of lemon juice
• 4 ounces of tomato paste
• 3 tablespoons Valentine hot sauce
In a medium pan melt butter and garlic sauté lightly, add white wine and tomato paste sauté, add Valentine hot sauce to flavor or taste. When all sautéed, add shrimp then bring to a boil and simmer on low heat until shrimp are cooked, then plate it over rice. Enjoy!
Marinade fish for 30 minutes then pan sear in a hot pan until cooked through. Serve on top of rice, mashed potatoes or just on its own.
4 fillets of a mild fish (mahi, snapper, tilapia, etc)
3-4 Tablespoons of Jefferson’s Ocean Bourbon (optional)
2 chopped apples with skin on
2 chopped onions
½ stick butter
Salt and pepper to taste
Melt butter then add chopped onions and apples
Add Jefferson’s Bourbon for added flavor
Sauté onions and apples until soft
Remove onions and apples
Heat pan to medium-high temperature
Add Cajun seasoning to fish fillets
Sear fillets until cooked (about 2-3 minutes per side)
Scoop onions and apples on top of fish.
Take out and enjoy!