Good recipes for salt water fish?

S

SINCE73

250+ Posts
Sword fish, shark, grouper, talipa, ect...

Not the stuff you find on the web, I'm talking about some of the deep south Texas way of cookin' it up.
If any of you guys have a good marinate for these type of fish, let me know please.
The are pretty delicate in texture & seem to fall to **** pretty easy if I wrap them in foil w/ a blend of veggies/fruit & cook them.
I've done them up on the grill & cooked them about 7 mins. total & still seem to fall apart somewhat.
Any idea on how to make a good mess of fish like this looks pleasing to the eye for guests & be something you usually can only get in the great state of Texas?
 
For redfish in the past, I've taken a filet on the half shell and put it inside a tin foil boat, salt and pepper the fish and then cover it with oyster sauce. I'd leave it on the grill for about 12 minutes or so.

I've mentioned the recipe for "trout laguna" I learned at the port mansfield club. All trappy's jalepeno sauce and freshly chopped dill to your milk for soaking a filet before dredging it in flour. I've also used this with shrimp with much success.
 
We would always do it simple with Redfish and Speck.

Filet fish, slice lemon. layer pan with lemon, lay filets over lemon, melt butter and pour a little over the filets, season with salt and pepper, bake for 10 minutes. eat.
 
have you ever considered poaching?

a friend (who's an expert at cooking fish) thinks it's the best way to cook certain types of fish
 
Thanks guys.
I'm having some guests over late afternoon & will be trying each of your ideas.
I think w/ the 3 I have so far that it'll be a good way to test what's a good overall staple.
Have to read up on poaching. That makes sense.
 
also, jsut use one of those fish basket things for the grill. that'll help.

also, don't marinate stuff like tilapia very long, since it doks in flavor quick.

also, tilapia tastes like nothing, so i never make it, unless jsut a quick blackening in a hot pan.
 
Brush swordfish, shark, or other such meaty fish with olive oil/clarified butter and cook over mesquite coals and you'll have close to what you'd get at Waterstreet Oyster Bar /Seafood company down here in Corpus Christi.
 
I just grilled up some tuna and it came out real good. All I did was brush on some melted butter, than sprinkle on some lemon pepper. Do that a couple times on each side. It was great.
I also bake fish by rubbing lemon juice on the fillet, sprinkling on with a seasoning of your choice (I use greek seasoning), and add a couple thin slices of butter. I bake it at 400 degrees, it only takes a few minutes.
 
I like tomato slices, onion and olive oil in foil--

remember add some extra spices to redfish--they have a stronger taste than a trout because of the blood line--when frying, we soak reds in buttermilk to pull out the blood---

trout is the best tasting local saltwater fish to me-- I love flounder, but I love a thick trout fillet

trout pan-fried with a little corn flour for some crunch--not deep fried though-- lemon flavored is good too or squeeze lemon juice in pan to steam up and put on lid to finish
 
I eat lots of fish. My default method for thinner, flaky fillets is to add a little water in broiler pan, top with melted butter and seasonings, then put under the broiler. Thicker and/or steak cuts almost always go on the grill. Not signature Texas stye (don't even know what is) but that is how I do it here. Maybe Vera Cruz style is more Texan?

btw, Tilapia is a freshwater fish.
 
This recipe comes from my old buddy Spero at the Boy on a Dolphin restaurant on Pensacola Beach. Sadly this restaurant was blown away during Hurricane Ivan. This is a very simple and tasty recipe for grouper or snapper.

Grouper Imperial

Marinate grouper fillet in Italian dressing for 1/2 hour then season with salt and pepper. Bake at 400 degrees until done....usually 15 minutes.

In a saute' pan melt butter over med high heat and add minced shallots, a little garlic, and jumbo lump crabmeat. Season with salt and pepper and saute' for a couple of minutes. Then add some lemon juice and a little white wine. Reduce the wine by 3/4. Add chopped fresh parsley at the end.

Plate the fish over some steamed asparagus spears and pour the sauteed crabmeat over the top.

ENJOY!
 
The best fish I've ever eaten was grilled Redfish on the half shell.

First, smeared with mayonaise, sprinkle Toney's, add chopped onion and red pepper. When it is almost done, bring it in and grate fresh parmesian on it an broil until the cheese melts. Look out!!!
 
Keep it simple, and eat it fresh.

Redfish -- grill on the halfshell. Simply cut off the filet, leaving the skin and scales on. Squeeze some lemon on the meat side, brush with a little melted butter, and season with Tony C's, or season salt, or salt and pepper, or whatever powdered-type seasoning floats your boat. Put it on a medium-high grill, meat side down, for a few minutes, to cook the top layer and give it some grill marks and char flavor. Then, flip it to finish cooking it skin side down, cooking for a total of about 10 mins per inch of thickness. Also, when I flip it, I brush a little more butter on.

Remove, and serve with a spatula. The filet, or portions of it, as a good one can serve several people, will scoop out of the "shell" perfectly.

Speckled trout -- if I want to grill these filets, I scale the fish first and then leave the skin on the filet, to help hold it together. Rub with lemon, butter, seasonings, and cook like the redfish, except it usually cooks pretty quick as these filets are smaller.

Speckled trout -- trout meuniere is a SOLID choice. Salt and pepper your filets, dredge in flour. Pan fry in butter over med-high heat until cooked through. Set aside, keeping warm. Add butter to pan, scraping up browned bits. Add lemon juice, parsley (fresh chopped fine is best, but even dried will work), and a bit of salt and pepper to taste. Pour the brown butter sauce over the fish. It is the CLASSIC creole preparation (see the menu at Galatoire's).

Flounder -- I love to brush it with lemon, butter, salt and pepper, and broil it in the oven. When about halfway done, top it with lump crabmeat mixed with butter. Simple, and beautiful.

For panfish -- sand trout, whiting, etc. -- just fry 'em up fresh in a skillet, and enjoy.
 
for snapper on the halfshell, i marinate in citrus and seasoning for about 20 min then spray the top with spray butter, grill meat side down for a minute over high heat, then flip.
 
Don't know if you like blackened seafood, but several types of fish blacken very nicely: salmon, halibut, mahi mahi, redfish, grouper, etc. It's actually one of the easiest and fastest methods of preparation I've ever done. The key is to have a range vent that exhausts outside or an outdoor burner on your grill or something similar. Just get a large properly seasoned cast iron skillet, put it over your hottest burner for 10 minutes until it's red hot, dredge both sides of the fish in butter, season heavily with blackening seasoning, and cook on each side for 2 minutes. Done and delicious.
 
Tuna Steaks....
Marinated in a tequila/lime/cilantro mixture (store bought bottle) for about 40 minutes in a ziplock bag.

Soak a cedar plank in water for about 3 to 4 hours.
Place plank over heated coals until it begins to smoke.
Place tuna on plank and cook until desired doneness.
I turned mine about halfway through the cooking time but be careful because it will break if you are not careful enough.

Cedar smoke is delicious in tuna.

I also used a jar of sun dried tomato alfredo sauce (store bought).
I put it in sauce pan.
I added a little sour cream (for richness).
Fresh chopped basil and some shrimp I grilled with garlic butter while the tuna was cooking.
I cut the large shrimp in half and added to the sauce.

Pour this over the cooked tuna.
It was fabulous and fairly easy.
 
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