3 parts Paprika 
2 parts Salt
1 part Garlic Powder
1 part Onion Powder
1 part Cayenne Pepper
3/4 parts White Pepper
3/4 parts Black Pepper
1/2 part Dried Thyme Leaves
1/2 part Dried Oregano
 
 
Mix & Toss together well.
 
 
 
 
GRILLED MACKEREL
 
 
2 tablespoons Olive Oil
1 tablespoon Lemon Juice
1/2 teaspoon of salt
 
 
1/2 teaspoon of fresh ground black pepper
 
 
2 teaspoons of finely chopped onions
 
 
2 Mackerel King or Spanish
 
 
1 1/2 tablespoons of melted butter
 
 
 
 
 
 
 
 
De bone Mackerel and set aside.
 
 
Preheat broiler. In a shallow baking dish large enough
 
 
 
To hold the fish laid out flat in one layer, combine
 
 
 
The oil, lemon juice, salt, black pepper and onions.
 
 
 
Place the mackerel in this marinade, flesh side down
 
 
 
For 15 minutes, then turn them over for another 15
 
 
 
Minutes. Brush the broiler grill with 1 tablespoon of
 
 
 
Melted butter and oil and place the mackerel on it,
 
 
 
Skin side down. Grill only one side about 3" from
 
 
 
Heat, basting from time to time with remaining butter
 
 
 
And oil. In 10 to 12 minutes they should have turned a
 
 
 
Light golden color and their flesh should flake easily
 
 
 
When prodded with a fork. Serve at once, accompanied
 
 
 
By butter-steamed new potatoes, tomato and
 
 
 
Sauce a La Maitre D`Hotel
 
 
 
(Which is a)
 
 
 
Wild game, Sauce:
 
 
 
1 Tabs butter
 
 
 
1 pt consume
 
 
 
1 Tbs Flour
 
 
 
1/2 Juice of Lemon
 
 
 
1 well beaten egg yolk
 
 
 
1 Tbs Parsley dice
 
 
 
Blend flour and butter in sauce pan, adding all other ingredients
 
 
 
Except the egg. Let cook 15 minutes; remove from heat, cool slightly, and
 
 
 
Stir in egg. Serve over the Mackerel. 
 
 
 
 
 
 
Sheepshead Sauté Fillet
 
 
 
1 1/2 tablespoons sweet butter
1/2 pound sheepshead fillets, cut in 2 pieces
1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon dried tarragon leaves, crushed Dash paprika
2 teaspoons lemon juice
2 tablespoons diagonally sliced green onion (garnish)
Lemon wedges (garnish)
 
 
 
 
 
In medium skillet, melt butter over medium-high heat. Add fish and lightly brown, about 3 to 5 minutes each side or until fish just begins to flake. Sprinkle with Seasoned Salt, tarragon and paprika. Remove fish to serving platter and keep warm. In same skillet, add lemon juice; blend well with drippings. To serve, pour lemon sauce over fish; garnish with green onion and lemon wedges.
 
Makes 2 servings
 
Prep time: 10 minutes
Cook time: 15 minutes
 
 
 
GRILLED SHARK
 
 
with Spring Greens, Double Tomatoes, and Champagne Vinaigrette
 
 
The secret to moist fish, especially one like shark, is to let it rest after cooking.
 
2 tablespoons vegetable oil
4 8-ounce shark fillets (about 11/2 inches thick)
41/2 teaspoons Creole seasoning
2 tablespoons champagne vinegar
2 tablespoons champagne
2 tablespoons finely diced red bell peppers
Kosher salt and freshly ground black pepper to taste
Pinch of sugar
2/3 cup extra-virgin olive oil
8 ounces baby greens
2 tablespoons cane vinegar
1 large yellow tomato - julienne
2 ounces currant or grape tomatoes
1/2 Vidalia onion - sliced thinly
 
Prepare grill. Rub vegetable oil into shark and season with 4 teaspoons of Creole seasoning. Grill shark about 7 minutes on each side or until cooked through. Transfer to a plate and let rest.
 
In a small bowl whisk together champagne vinegar, champagne, bell pepper, salt and pepper, and sugar. Gradually whisk in olive oil until emulsified.
 
In another bowl toss greens with 1 tablespoon cane vinegar, salt, pepper, and 1/4 teaspoon Creole seasoning. In another bowl toss tomatoes and onion with remaining tablespoon cane vinegar and remaining 1/4 teaspoon Creole seasoning.
 
Arrange greens on plates, top with tomatoes and onion. Place shark over vegetables and drizzle vinaigrette over shark and around plates. Serves 4.
 
 
© & TM 1999-2005, Turner South. A Time Warner Company. All Rights Reserved.
 
 
 
 
 
CRAB RISOTTO 
 
 
For the Crab Stock
4 celery stalks, chopped coarse
1 large onion, chopped coarse
1 carrot, chopped coarse
6 whole blue crabs
10 cups cold water
1/2 cup white wine
4 sprigs fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
 
For the Risotto
3 tablespoons butter
2 tablespoons minced shallots
1 bay leaf
1-1/2 cups Arborio rice (about 12 ounces)
1/2 cup crab claw meat
1/2 cup plus 1 tablespoon white wine
Kosher salt and white pepper to taste
1 cup heavy cream
1/2 pound jumbo lump crabmeat
 
Method
Make stock: Place celery, onion and carrot in the bottom of a large stockpot. Smash crabs with the bottom of a heavy pot and add to stockpot with water, wine, thyme, bay leaves and peppercorns. Simmer over moderate heat 45 minutes (do not boil or stock will become cloudy). Strain stock and return to a pot and keep at a low simmer.
 
Make risotto: Melt 2 tablespoons butter in a wide shallow saucepan over moderate heat. Add shallots and cook 1 minute. Add rice and bay leaf and cook, stirring constantly, until rice is translucent, about 4 minutes. Add claw meat, 1/2 cup wine, salt and white pepper and cook 1 minute. Stir in a ladle full of simmering warm stock (about 1/2 cup) and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding stock, a ladle at a time, stirring frequently and letting each addition become absorbed before adding the next, until rice is tender but still al dente and creamy (it should be the consistency of a thick soup), about 25 minutes. Season to taste.
 
In a bowl, beat cream with an electric hand beater or whisk until soft peaks form. Gently fold whipped cream into risotto.
 
In a small skillet, melt remaining tablespoon butter over moderate heat. Add lump crabmeat, remaining tablespoon wine and salt and pepper and cook, being careful not to break up crab lumps, until heated through, about 1-1/2 minutes. Season to taste.
 
Spoon risotto into shallow bowls and top with lump crabmeat. Ladle a little remaining crab stock around risotto and serve.
 
 
© & TM 1999-2005, Turner South. A Time Warner Company. All Rights Reserved. 
 
 
 
 
 
 
Sailcat Floridian Style,
 
 A Katmandu Delight
 
 
 
 
 
2 tbsps butter
 
 
1/4 cup chopped green pepper
 
 
4 tbsps chopped onion
 
 
1/4 cup chopped toasted almonds
 
 
1/2 cup fresh breadcrumbs
 
 
1/4 tsp oregano
 
 
4 tbsps fresh lime juice
 
 
1 tbsps chopped coriander (or chopped parsley)
 
 
1/2 tsp salt
 
 
4 Sailcat fillets
 
 
2 cups water
 
 
2 cloves garlic, crushed
 
 
1 bay leaf
 
 
1 tsp red pepper flakes
 
 
lime peel
 
 
 
 
 
Melt butter in a skillet. Add green pepper and 2 tablespoons onion. Sauté until onion is transparent. Add almonds, breadcrumbs, oregano, 1-tablespoon limejuice, coriander, and salt; mix well. Spoon the filling down the center of each sail-catfish fillet and roll up, securing with a toothpick. In shallow baking pan, combine remaining 2 tablespoons onion, water, garlic, bay leaf, red pepper flakes, and remaining 3 tablespoons limejuice. Place rolled stuffed sail-catfish in pan. Bake in a 400°F oven for 30-35 minutes, basting occasionally until sail-catfish flakes easily. Remove catfish to serving platter.