Born to Boogie
Recipes
Admiral Donna's Grilled
- Stuffed Red
Recipe requires fresh 10 Pound Red Drum or Red Snapper
| INGREDIENTS:
Part One: Lemon/Butter Sauce In sauce pan place the following: 1 pound of real butter 1 medium onion diced 3 to 6 cloves of crushed garlic Tony Chachere's Creole Seasoning or salt and pepper to taste Tabasco brand red sauce to taste (six to eight drops minimum) -Do not omit the Tobasco 1 tablespoon of Lea & Perrins Juice of 3 lemons Place over low heat and let simmer for 30 minutes, stir occasionally. |
Part Two: Stuffing In a large mixing bowl place the following: 2 Bell Peppers diced 4 stalks of celery chopped 3 cans of small cocktail shrimp drained 3 cans of lump crab meat (do not use imitation) Tabasco brand red sauce( 6 to eight drops minimum) 1 tablespoon Lea & Perrins Salt & Pepper Very easy on the salt 3 cloves of crushed garlic 1 large onion diced 2 cups bread crumbs Add approximately half the lemon butter mix created above and combine until uniform |
Thin slice 1 lemon and 1 onion Clean the fish well (the head may be left
on if you wish for presentation) On a double thickness of heavy duty aluminum
foil place half the lemon and onion slices. Place the fish on top, stuff the
body cavity with the mix, put the rest of the lemon and onion on top the fish.
Pour on the remaining lemon butter sauce then close the foil to seal. Place
on grill, cook with lid closed for about 10 to 15 minutes per side. Slit foil
for last few minutes to add a little smoke flavor. Test doneness with fork.
Meat should remain slightly firm but flake easily. This
recipe can be shared among individually wrapped smaller fish if you wish.
Captain Mike's Baked Red Snapper with Red
Salsa
The oil and lime juice moisten and flavor the snapper while it bakes.
| INGREDIENTS:
2 tablespoons extra-virgin olive oil 1 tablespoon fresh lime juice 1 tablespoon chopped fresh cilantro leaves 4 red snapper filets, 8 ounces each Salt and freshly ground black pepper to taste |
THE SALSA:
2 large ripe tomatoes 2 tablespoons chopped scallions 2 tablespoons chopped fresh cilantro leaves 2 teaspoons finely minced garlic 1 tablespoon olive oil 2 teaspoons fresh lime juice Salt and freshly ground black pepper to taste |
1. Preheat the oven to 400'F. Lightly oil a small baking sheet.
2. Combine the olive oil, lime juice and cilantro in a small bowl.
3. Place the fish, skin-side down, on the baking sheet.
4. Brush with the oil mixture and sprinkle with salt and pepper. Let rest for
15 minutes.
Then bake for 30 minutes or until just cooked through.
5. While the snapper cooks combine the salsa ingredients in a bowl.
6. Remove the snapper to a platter. Top with the salsa.
Serve immediately. Serves
4
Captain Kristi's Stuffed Flounder Creole
Light and elegant, this recipe for flounder stuffed with seafood is truly
Haute Creole. Flounder is one of the area's greatest fish. You can make the
filling ahead-for instance, in the morning for use that evening. Use only fresh
flounder caught on Born to Boogie.
| INGREDIENTS:
4 whole flounder, 1 pound each 8 tablespoons (1 stick) unsalted butter 2 ounces shallots (4 medium), finely chopped 1 teaspoon finely chopped parsley 1 pound fresh mushrooms, sliced ½ cup Chablis |
2 cups heavy cream ½ pound fresh lump crab meat, shells carefully removed ½ teaspoon Creole Seafood Seasoning (such as Tony Chachere's) Creole Beurre Blanc (See below) |
1. Clean and wash fish. Remove head and side bones. Cut a deep slit down
each side of backbone and remove.
2. To make the stuffing: Melt half the butter in a saucepan. Add shallots, parsley,
and mushrooms and saute for 2 minutes, stirring. Add wine and cream and reduce
until sauce is thickened and creamy. Add crab meat and seafood seasoning and
stir gently, being careful not to break up the lumps.
3. Preheat oven to 350.
4. Butter a baking sheet generously with remaining butter and arrange the flounder
on it.
5. Open fish and fill with the stuffing. Close fish and bake for 15 to 20 minutes.
6. Serve with beurre blanc. ( See recipe below)
| CREOLE
BEURRE BLANC ½ cup chopped shallots 2 cloves of garlic, chopped 1 tsp. Crushed black pepper 1 Tomato (beefsteak), peeled, seeded, and diced ½ cup dry white wine ¼ cup white wine vinegar |
1 tablespoons heavy cream 1 teaspoon chopped tarragon 1 tablespoon finely sliced green onions 1 ¼ pounds (5 sticks) cold unsalted butter, cut into bits Salt, cayenne pepper, Worcestershire sauce and lemon juice |
Put first six ingredients in saucepan and reduce liquid over high heat until completely evaporated and only the moist shallot mixture remains. Remove from heat and add cream, tarragon and green onions. Begin to whisk in the butter, piece by piece, moving pan on and off heat to keep temperature from getting too hot or too cool. When all butter is whisked in the sauce should be the consistency of hollandaise. Adjust seasoning with salt, cayenne pepper, Worcestershire sauce and lemon juice to taste. To serve: pour some sauce on each warmed plate. Put a fish on top and garnish with parsley. Serve additional sauce on the side.