Though darker meats of the Gulf like Amberjack and Kingfish are not the most sought table fare, it’s hard for me to release a nice Amberjack knowing what a crowd pleaser these bruisers can be! It’s taken me a few tries to get this dip the way I like it and I hope you all enjoy it as well!
1lb – Amberjack fillets
1 Tbs Brown Sugar
Dash of Old Bay
Smoke at 200° for 2 hrs on your Traeger Grill.
After removing from the smoker, using gloves, break the fish down into a bowl of flaky meat.
Add the following ingredients one at a time and blend until consistency reaches a nice heavy spread.
1 Tsp Minced Garlic
3 Stalks of Celery Chopped
1 Chopped Jalapeño
1/2 Chopped Red Onion
1/2 Cup of real Mayonnaise (I use Duke’s)
1 package of Cream Cheese
1 handful of Chopped Cilantro
1 Tsp of Saté Chili (this will give it a little heat and nice color)
Tip: Using a stand mixer will make this much easier.
Refrigerate and serve chilled with your favorite chips or crackers.
As sea life perks up from the winter water cool down, March is a good month for black drum, speckled trout, redfish and more. With fresh ingredients, you can make magical combinations that are healthy and interesting.
Gulf coast shrimp is arguably the most flavorful in the world, and many people’s favorite shellfish. Below are two colorful recipes which will intrigue your palate and delight your family or guests.
Fresh Chili-Lime Gulf Shrimp Romaine Wraps
1 pound medium shrimp, peeled and deveined
2 teaspoons cumin
1 teaspoon chili powder
Juice of 1 lime
2 Tablespoons freshly chopped cilantro.
2 cloves garlic, minced
3 teaspoons extra-virgin olive oil, divided
Freshly ground black pepper
Romaine lettuce, for serving
1 avocado, thinly sliced
1/4 cup sour cream or Greek yoghurt
In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes.
In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade, cook until pink, 2 minutes per side.
Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream/Greek yoghurt.
Pairs well with your favorite beer,or sauvignon blanc.
Fresh Fish Lettuce Wraps with Mango Salsa
1 ripe mango, diced into small pieces
2 Tablespoons of red onion, minced
2 mini red bell peppers, chopped small
1 Tablespoon jalapeño pepper, minced
1-2 Tablespoons fresh cilantro, chopped
juice of one lemon.
Mix all ingredients in a medium bowl, gently. Salsa is best made ahead, and chilled for an hour or so for flavors to meld together.
12-16 ounces fresh catch filets of your choice (salmon works well too)
juice of one lemon
1 Tablespoon olive oil or butter if sautéing
salt and pepper to taste.
Grill on medium-high heat for 8-10 minutes or until fish flakes easily. If sautéing, cook for similar time, turning once half way through. Let fish cool for a few minutes before assembling, tearing fish into bite size pieces.
1/2-1 avocado chopped
1 to 2 heads Butter or Romain lettuce leaves, rinsed, drained, and dried.
Place desired amount of fish onto a lettuce leaf, top with salsa, avocado, and more cilantro as garnish, if desired.
Serve on a bed of rice with your favorite side of vegetables
• 3 tablespoons unsalted butter
• 1 ½ teaspoons freshly squeezed lemon juice
• 1 large garlic clove, finely chopped
• 1/4 teaspoon salt, plus additional for seasoning
• 1/4 teaspoon freshly ground black pepper, plus additional for seasoning
• 1 ½ tablespoons chopped fresh basil leaves
• 3 tablespoons olive oil
• 4 (6 to 8-ounce) mahi mahi fillets
Zesty Basil Butter:
Combine the butter, lemon juice, garlic, salt, pepper, and basil in a medium saucepan and cook over low heat, stirring until the butter melts. Cover and keep warm over low heat.
Heat the oil in a large skillet over medium heat. Season the fish with salt and pepper, to taste. Cook the fish for 3 minutes; then turn and cook until just opaque, about 3 to 4 minutes more. Transfer the fillets to individual plates.
Spoon the warm basil butter over the fish and serve.