Recipes

Red Snapper

My favorite is fried. I won't tell you how to fry fish, but will offer two tips; Cook fillets hot (375 to 400) and don't overcook.

Lazy Snapper

Lay fillet, with skin and scales intact, skin side down on top shelf of gas or charcoal grill on low setting. Place small pat of butter and sprinkle with Cajun seasoning. A good alternate is lemon pepper. Cook until white and slightly flaky. (about 5 - 7 min.) Easily scoop fillet off skin and place on plate. If fillet falls apart, you over cooked it. Discard skins.

Shark

Cut Fillets into 1/2 inch thick across grain, serving size pieces. Marinate in milk at least 2hrs. Overnight is better. Add a spoon of lemon or lime juice to speed up marinade. Without the marinade, shark is tough and slightly sour to taste. Proceed to fry, bake or grill with your favorite seasoning.

Fried King Fish

Best to work with chilled or semi-frozen fish. Cut out two main muscles that run from head to tail, leaving most red meat on skin. Trim off any red, cut strips in half for thinness. Marinate in milk or buttermilk at least 1 hour, overnight is better. A little lemon or lime juice will speed milk results. Drain, apply favorite coating, quick fry. Taste similar to trout or red fish.

Try it!