Blackened Fish

This recipe has been a favorite of my family and friends for years.  It is very easy to prepare, and without the smoke of traditional blackened fish.  It works well with TUNA, DOLPHIN and RED SNAPPER, especially those caught on "BIG GAME".

I start out with 6 or 8 filets about 1/2 to 3/4 inch thick, don't make them too thick as they will not cook properly. Many people over cook their fish, thus making it dry and tough.

I like to use a 12 inch electric skillet and most of the time cook on my deck, which keeps mama happy, no messy kitchen and no smoke.  Pat the filets dry and sprinkle both sides with Chef Paul Prudhomme's "Blackened Redfish Magic".  Place 6-8 tablespoons of olive oil in the skillet.  do not substitute other oils.  I have found olive oil works best.   Heat the skillet to 350-400 degrees.  cook filets approximately 3-4 minutes on each side being careful not to burn.  Serve with baked potato, fresh asparagus and a garden salad.  as you enjoy your catch you can relive your experience with Capt. Russell and "BIG GAME".

"Good Fishin"

Larry

NOTE: Larry is one of our regulars who comes all the way from West Virginia to fish on the "BIG GAME".

<>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <><

GROUPER CHOWDER

I know all of us have had chowder at restaurants that kept us coming back for more, but were unable to duplicate the recipe at home.  This one is the best you will ever taste and it is simple to make.  I can't take credit for it, as someone from the Central Florida Offshore Anglers gave it to me.  I honestly do not remember who it was.  Larry.

Ingredients:

1. 2 pounds of "BIG GAME" grouper fillets cut into one inch cubes, 
2. 1 pound of peeled and de-veined shrimp,
3. 1 pound of scallops,  
4. 3 cans of Progresso New England clam chowder, 
5. 1 teaspoon of Old Bay Seasoning, 
6. 1/2 stick of real butter, 
7. 1 small chopped garlic, 
8. 2 medium chopped onions, 
9. 4 medium diced potatoes, 
10. 1/4 teaspoon coarse ground pepper, 
11. 1 pint whole milk, 
12. 1/4 cup white wine (optional)

In a large pot, sauté butter, garlic and onions.  Add Progresso Chowder, milk, white wine, diced potatoes (per cook your potatoes) and Old Bay seasoning. (be careful. The Old Bay is very salty).  You can always add a little more but you can't take it out.  Bring to a low boil, reduce heat and simmer 5 minutes,  Add shrimp, grouper, and scallops.  Serve when seafood is done.  Very important.  Do not cook too fast.  Simmer means simmer, don't rush it, it's worth the wait.

Serves 6-8 normal people or 4 fishermen.

<>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <>< <><