Blackening Mix
1  1/2 teasp. cayenne pepper
1  1/2 teasp. paprika powder
3  teasp. salt
1  teasp. onion powder
1  teasp. garlic powder
1/2  teasp. white pepper
1/2  teasp. black pepper
1/2  teasp. oregano
1/2  teasp. thyme
1/2 cup olive oil
1/4 lb  butter

Mix all the dry ingredients thoroughly to form the blackening mix.    
Rub 3 or 4 single/serving fish fillets with the olive oil and dust with the blackening mix.   Heat a cast iron skillet to nearly red hot.   Drop one-half of the stick of butter into the pan.  Immediately place the fillets in the pan which should be cooked for no more than 2 minutes per side.   Add additional butter after turning if needed. 
It is recommended to cook blackened fish outside because of the amount of smoke that is generated.

Alternate method for inside cooking.  It will still generate quite a bit of smoke.
Use any type of skillet, preferably with a non-stick finish.   Place the pan on the burner set on high and add one-fourth of the stick of butter.  Wait until the butter turns dark brown, nearly black.  Then, put in 2 or 3 prepared fillets.    Cook about 2 minutes per side maintaining high heat.  If more remains to be cooked, add more butter and allow the butter to turn dark brown once more before placing the additional fillets in the skillet.

Take your filets and squeeze lemon juice on each one and rub in.  

Sprinkle on Cajun spice and rub into the fish, both sides

Melt butter and add a little paprika if desired.

Brush this mixture onto the inside of the filets.

You need a grill sheet with a Teflon coating with holes in it to grill the fish.

Coat with olive oil and then heat on the grill.  

 When the grill sheet is hot, place the fish with the buttered side down.   Cook on first side until fully cooked and a little brown on the grill side.  Then coat top side with more of butter mixture and flip the filets over and cook until that side is brown or to taste.  

Cook  until it is just somewhat moist

  The mackerel does not taste fishy at all and   of course it is all fresh from the sea.

Deviled Trout Fillets

 2 lbs. Trout Fillets, fresh or frozen

1/2 cup chili sauce

2 tablespoons cooking oil

2 tablespoons prepared mustard

2 tablespoons cream style horseradish

1 tablespoon Worcestershire sauce

1/2 teaspoon table salt

    Place fish on a well greased broiler pan, approximately 15 X10 inches. Combine ingredients, minus the fish. Spread sauce evenly over fish. Broil approximately 6 inches from source of heat for 5 to 8 minutes or until fish flakes easily when tested with a fork. makes approx. 6 servings.

 

Cajun Fried Fish

2 cups cornmeal

3 lbs. fish fillets

1 tsp chili powder

1 tbsp garlic powder

1 tbsp onion powder

1 tsp cayenne pepper

1 tblsp salt

3 eggs

1 cup vegetable oil or Peanut oil

Mix all dry ingredients in large bowl and set aside. Heat oil in skillet to 350°F. Beat eggs in bowl, Dip fish into egg, then into cornmeal mix. Put into hot oil. Turn fillet over when side in oil turns golden brown, do same for this side, remove to paper towel to drain.

Pan-Seared Fish with Beer Sauce

4 Tbsp. vegetable oil

1 large onion, diced fine

2 Tbsp. Flour

1 ½ cups of your favorite beer

2 Tbsp. brown sugar

¼ tsp. Pepper

2 tsp. Worcestershire sauce

3-lbs fillets

In a large skillet, slowly sauté diced onion in oil over medium heat until it becomes translucent. Add flour to onions and stirring constantly, cook for 2 minutes. Add beer, brown sugar, pepper, and Worcestershire sauce to skillet and heat until sauce thickens. Stir constantly. Carefully place fish pieces in skillet. Cook until fish flakes easily with a fork.

Fried Fish Parmesan

2 lb fillets

16 ounces crushed Saltine Crackers

1/2 tsp Parsley flakes

1/2 tsp sweet Basil

1/4 tsp Oregano

1/8 tsp Garlic powder

1/2 cup Parmesan cheese, grated

1 Egg

1/2 Tbsp Milk

1/4 cup Flour

Butter-flavored Crisco for deep frying

Pat the fish fillets dry with paper towels. Dredge the fish in flour, and shake off the excess. Mix the egg and milk in a bowl. In a separate bowl, mix the crackers and seasonings. Dip the fish in the egg mix, then in the cracker mix. In a frying pan, heat butter-flavored Crisco to 350. Place the breaded fish in the oil, Fry until golden brown.

Hushpuppies

1 cup self rising cornmeal

1/2 cup self rising flour

1 Tsp sugar

1/2 cup minced onion

1 Tsp (MOL) diced fresh jalapeno pepper

1 cup milk

1 large egg

frying oil

Mix dry ingredients. Add milk and egg and mix until just combined. Fry 1 Tsp of batter in 350 degree oil for approx. 3 min or until golden brown. Remove with slotted spoon. Drain on towel paper. (Hint: to change the flavor, try adding bacon bits in place of pepper.)

Baked Fish

Ritz crackers

2 lbs fish fillets

Mayonnaise or Miracle Whip

real butter

Take a roll of Ritz crackers or your favorite cracker and crush them up fine in a blender or just crush them fine by hand. Spread mayo on the fillets like you were spreading the mayo on a piece of bread covering both sides. Roll the fillet in the cracker crumbs until you have the fillet covered on all sides with the crumbs. Lay the fish on a baking pan or cookie sheet and top the fillets with a very thin pat of butter or two and put the sheet in a 350 degree oven and bake until you can flake the fish easily. DO NOT OVERCOOK!! It only takes approx. 10 to 15 minutes if you preheated the oven. Place fish on individual plates to serve and squeeze a little FRESH LEMON on each fillet! We have been told this works well for oily fish like mackerel and bluefish all so.

Crispy Cheese-Topped Fish

2 pounds fillets

Salt & Pepper to taste

6 Tablespoons (3/4 stick) butter

1 medium onion, chopped

3 cups fresh breadcrumbs

1 cup grated cheddar cheese

¼ cup chopped fresh parsley

1 teaspoon dry mustard

Preheat oven to 350’F. Lightly grease 9x12" ovenproof glass baking dish. Season fillets with salt and pepper to taste. Place fillets in baking dish. Melt butter in a large skillet over medium-low heat. Add the chopped onion and stir until tender, approx. 5 minutes. Add the remaining ingredients and mix well. Spread the topping over the fillets. Bake until the fish flakes easily. The topping should be lightly golden brown. Serve immediately.

Breaded Oysters Rockefeller

15 Shucked oysters
20 oz Chopped spinach, drained and squeezed dry
1/2 tsp Zatarain's Creole Seasoning
1 Tbsp Lemon juice
1 1/2 tsp Instant minced onion
1/4 cup Crisp cooked bacon, crumbled
1 cup All-purpose flour
1 package Zatarain's Crispy Southern Style Fish Fri

Combine spinach, Zatarain's Creole Seasoning, lemon juice, onion, and bacon. On a cookie sheet lined with waxed paper, portion out one tablespoon of the spinach mix. Top each portion of spinach with one of the shucked oysters. Place another portion of spinach on top of the oysters.

Freeze until firm and can be peeled off the waxed paper. When able to handle each spinach wrapped oyster, dust each with flour, dip in egg wash, and then roll in the Zatarain's Crispy Southern Style Fish Fri mix. Deep fry at 350°F for 5-6 minutes, or until center is hot.

Marinated Shrimp

3-4 lbs Shrimp, boiled and peeled (see recipe below)
4 cups Thin sliced onions
12 Bay leaves
3 cups Salad oil
1 1/2 cups White vinegar
6 Tbsp Capers and juice
4 tsp Celery seed
3-4 tsp Zatarain's Creole Seasoning
2 cup White wine
1-cup Sliced mushrooms

Place boiled and peeled shrimp in large covered container. Blend next nine ingredients together and pour over shrimp. Add mushrooms and toss to blend thoroughly. Cover and refrigerate for 24 hours prior to serving. Note: Toss several times during the 24-hour marinating period.

Shrimp Salad

1 lb Shrimp, peeled
1 Tbsp Zatarain's Italian Olive Salad Mix, minced
1 Tbsp Sweet pickle relish
1 Tbsp Onion, minced
1 Tbsp Celery, minced
1 Tbsp Green onions, minced
1 Boiled egg, minced
3 Tbsp Mayonnaise

Boil shrimp using Zatarain's Crab and Shrimp Boil according to package directions. Allow to cool.

Add remaining ingredients and toss to mix thoroughly. Chill before serving.

New Orleans Barbecued Shrimp

4 lbs large headless shrimp
2 tsp Zatarain's Creole Seasoning
1 Recipe of Scampi Butter
1/2 cup Water or beer
1 Medium onion, sliced thin
1/2 Lemon, sliced thin
1/2 Bell pepper, sliced thin

To shallow baking pan, arrange four pounds shrimp in a thin layer. Sprinkle with Zatarain's Creole Seasoning. Another layer of shrimp may be added, if necessary. Cover top of shrimp with Scampi Butter and 1/2 cup of water or beer. Arrange slices of onion, lemon and bell pepper on top of shrimp. Bake in preheated oven for 20-25 minutes or until shrimp or cooked, stirring occasionally.

Serve with French bread.

Scampi Butter

1 lb Butter, room temperature
1 Tbsp Fresh garlic, minced
1/8 cup Red bell pepper, finely chopped
2 Tbsp Fresh parsley, chopped
1/8 cup Green onion, chopped
1/4 cup Chablis
1/4 cup Lemon juice
2 tsp Zatarain's Creole Seasoning
1/4 tsp Zatarain's Cayenne Pepper
1 Tbsp Worcestershire Sauce

Place butter in mixing bowl, cream using electric mixer until butter is light and fluffy. Add garlic, red pepper, parsley, onion, and seasoning. Continue to blend. Combine Chablis with the lemon juice and Worcestershire Sauce. Drizzle into butter mixture a little at a time, until all is incorporated.

Creole Mustard Battered Fish

3lbs. fillets
Pepper to taste
Hot pepper sauce to taste
1 gal Ice water
Oil for deep-frying
1 cup Milk
3 Tbsp Zatarain's Creole Mustard
Juice of one lemon
1 - 12 oz package Zatarain's Seasoned Fish Fri

In a mixing bowl, season and marinate the fillets with pepper and pepper sauce. Place fillets in ice water and allow to marinate for 30 minutes.

In a large Dutch oven or Fry Daddy, place enough oil to deep fry fish. The oil should cover the fish by approximately 1-2 inches. Preheat oil to 375° F.

In another mixing bowl, blend milk, Zatarain's Creole Mustard and lemon juice. Place fish in Creole mustard batter, then in Zatarain's Seasoned Fish Fri, and deep-fry until golden brown.

Drain on paper towels and serve hot with tartar or cocktail sauce.

Note: Do not overcook, as fish is best when crisp on the outside but tender and juicy inside.

This is a flavorful herbed marinade for fish.

INGREDIENTS:

• 1/2 cup olive oil
• 1/2 cup white wine
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 2 teaspoons dried sage
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

PREPARATION: