THIS WAS RESTAURANT WORTHY! I found this recipe on the internet…I had some nice grouper. They did not give amounts unless I joined their site so I “winged” the sauce. My husband was IMPRESSED! So was I!
I think this would work good for Snapper, red or black Drum, Catfish, many other fish.
- garlic salt
- 1/4+ teaspoon garlic powder
- buttermilk
- approx. sour cream
- Hellman's Mayo
- -
- Panko Bread Crumbs
- Milk
- Egg
- Flour
- For Grouper:
- -
- I think some thinly sliced red onion would be nice.
- Tomato
- Hoagie bun or I used a Bonillo Bun.
- Lettuce
- nice piece of Grouper sliced 1 inch thick.
- onion powder
- hot sauce
- juice from a wedge of lemon
- finely diced celery
I combined several recipes taking what I liked out of each. My kids asked for the recipe so I guess it was good
- black pepper
- garlic powder
- catfish filets
- paprika
- Cajun Seasoning
- sugar
- cayenne pepper
- Vegetable oil as needed.
Haven’t tried.
- Olive or Vegetable Oil
- Honey
- Soy Sauce
- Brown Sugar
Tweeked my recipe for a creamy butter sauce to make a slightly thicker sauce with shrimp to serve over a fine grilled fish such as flounder.
- small shrimp
- Tony's Creole seasoning
- cream
- small clove garlic thinly sliced
- chopped fresh parsley
- Worcestershire sauce
- lemon juice
- flour
- unsalted real butter
- white wine
- salted real butter
I have my own tarter sauce recipe in this book but I love Red Lobsters sauce.
- sweet relish
- sugar
- very finely minced onion
- real mayonnaise
- very finely grated and minced carrot
A recipe from the old timer Texas Gulf Coast fishermen.
You can use Redfish (Red Drum), or other similar textured fish such as Black Drum or Red Snapper.
- margarine
- Tony's Cajun/Creole seasoning
- lemon juice
- chopped fresh parsley
- Just a little extra salt or garlic salt
The best for catfish…well just any fish!
- Oil for frying
- -
- RECIPE 2:
- In addition to the above you will need:
- Yellow Cornmeal
- Milk
- RECIPE 1:
- Flour
Haven’t tried.
- lemon halved
- fresh parsley chopped
- fresh chives chopped
- fresh tarragon
- lemon zest
- each 4 ounce salmon billets skin left on
- leeks cleaned and sliced discarding dark green
- extra virgin olive oil
This is my own variation…I took what I liked of two different versions of this recipe and made my own. We use this on red snapper, red fish/red drum, and black drum. Those fish have about the same texture and similar taste.
We do not care for thyme, so I add even less than 1/8 teaspoon. I will make the sauce ahead, you can just let it sit while you are doing your fish as the fish doesn’t take very long at all and you can just quickly re-heat the sauce.
This is one of those recipes that you can adjust to taste. I have even used white wine if I didn’t have red wine…it is still very good.
- avacado sliced
- OPTIONAL ITEMS FOR GARNISH IF DESIRED:
- just a little butter as needed
- flour as needed
- fish fillets
- thyme
- marjoram
- salt
- each bay leaves
- dried oregano leaves
- sugar
- capers
- lemon juice
- chopped pickled jalapeno pepper
- petite diced tomatoes
- tomato paste
- V-8 vegetable juice
- fresh parsley diced
- red wine
- garlic minced
- red wine vinegar
- medium onion diced
- parsley sprigs
- olive oil
- cilantro sprigs
My family loves this with the apples. Serve as a sandwich or with crackers.
- salt to taste
- Hellmans mayonnaise
- mustard
- sweet relish
- golden delicious apple peeled & finely diced
- hard boiled eggs chopped
- large can oil packed tuna fish