Bacon Wrapped Wahoo

I just saw this idea in the Bahamas from another Captain.  I took a wahoo fillet and cut it into chunks that could be mostly covered by a slice of bacon.  I wrapped them and pinned them with a toothpick.  I then put a light sprinkle of brown sugar and a dash of Everglades seasoning.  I grilled them on a hot grill for a few minutes per side.  If the bacon is done, the fish is done.  Wahoo dries out easy if overcooked, but the bacon seemed to hold in the moisture.  It was awesome.  Of course anything wrapped in bacon is good.  I also tried some Triple Tail and it came out great.  The bacon helped hold it together on the grill.  The Capt in the Bahamas used pineapple slices on top.  Try it!
















Caesar Grilled Fish


From the kitchen of Capt. Scott Goodwin

This recipe works great with any fish that isn’t too delicate to cook on the grill. We enjoyed it with African Pompano!  Any firm white meat fish will work.

Ingredients

• Fresh fish fillets- cut 1/2 inch thick
• Caesar dressing
• ½ cup Parmesan cheese
• ½ cup finely crushed Caesar salad croutons

Directions

Marinate filets in dressing for 30 mins.   Be sure to spray grill with no stick cooking spray before you light it.  Get the grill good and hot so that the fish sears and gets that delicious crusting. 

Mix Cheese and bread crumbs together.   Dust both sides of the fillets with the cheese mixture and place on grill.   Grill each side for a minute or two.  Be careful not to overcook the fish.  As soon as the meat will separate with a fork, it is done.  It will continue to cook a little after it is removed from the heat. 

Serve with angel hair pasta- Enjoy

Butterflied Stuffed Snapper with Swiss cheese sauce

From the kitchen of Capt. Scott Goodwin

This is a great way to turn your catch into a fancy meal without a lot of work. Delicate red snapper fillets really work great!

Ingredients

• Snapper filets-1 inch thick
• Italian dressing
• Italian bread crumbs
• Uncle Ben’s original wild rice - or your favorite
• Swiss cheese sauce – see recipe below

Directions

Heat a dash of olive oil in a frying pan on med heat. Butterfly your snapper fillets and sauté the inside of the fillet in a frying pan for one minute.

Cook rice according to direction on the box

Brush a small amount of Italian dressing on the outside of the fish. Coat with bread crumbs and place open on a broiler pan or cookie sheet. Add one scoop of rice on one side of the fish. Fold other side over top. Bake at 350 for 10 to 15 mins careful not to overcook the fish.

Pour Swiss cheese sauce over top just before serving

Swiss cheese Sauce - From Mama’s health.com

Ingredients:

• 1 cup of Swiss cheese, chopped
• 1 package of cream cheese
• 1/2 cup  milk or ½ and ½ or heavy cream
• salt and pepper

Directions:

Melt all the ingredients together.

Make sure the cheese is a good quality and melts evenly into the other ingredients.

Add salt and pepper to taste.

Simple Spicy Grilled fish (Emeril’s fish Rub)

From the kitchen of Capt. Scott Goodwin

This works on just about any fish. It’s quick and simple but tastes Awesome!

Ingredients

• Fish Filets - desired thickness (one inch or less)
• Olive oil
• Emeril’s fish rub
  

Directions

Trim fillets to 1/2 inch thick. Heat grill. Sprinkle olive oil on fillet.  Sprinkle Emeril’s fish rub (the amount depends on the amount of flavor and heat you like)

Grill and serve…It’s so Good!!!

Scott’s Fried Fish

Trim your fillets down into thin pieces or fingers.  The thin cut lets them crisp up and cook quickly.  Try to keep them similar in size.

Mix bread crumbs (Plain or Italian) with flour, 3 parts bread crumb to flour.  The flour helps fill in the cracks around the bread crumbs.  A little salt and pepper if you choose or Everglades seasoning will do a nice job by itself.  Put in bowl and mix together.

Pat the fillets into the mix and coat evenly.  I have stopped using egg washes and milk though they are good.  I just use the moisture from rinsing the fish and this keeps it very light. 

The most important part of frying fish is to have the oil hot.  Peanut oil is best because it can get hot without burning.  I use a deep pan with lots of oil if I am cooking a bunch, or a skillet with an inch of oil for smaller meals.  I use an outdoor gas burner, which can get hot quick.  I put a tiny test piece of fish in and see if it sizzles or just sinks.  When you add fish to oil, it cools it down some.  Therefore don’t add too much at one time.  Nothing is worse than greasy, soggy breading because the fillet boiled in oil instead of frying. Fry until golden brown and sift out onto a cookie sheet with paper towels.  Eat quickly because it is best hot.  If multiple batches are needed, do not cover the fish as this will hold steam and wet your crispy fish.  Preheat inside oven to 250 and place fish there to wait for other batches.  Enjoy!