Presto Pesto Flounder

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Presto Pesto Flounder (13 Oct 98)     2 flounder fillets (skinned)   several fresh basil leaves   fresh basil pesto   fresh juice from ¼ lemon   ¼ onion   S & P to taste   1 plum tomato   Parmesan cheese   1 stalk celery       Preparation: *Place aluminum foil on… Read more »

Flounder (or trout) with sautéed veggies

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Flounder (or trout) with sautéed veggies (Oct 2010)     3-T olive oil   1-tomato   4-T butter   1-jalapeno pepper   2-garlic cloves   parsley   1-onion   fresh juice from ½ lemon   8-oz. mushrooms   sherry to taste   4-flounder fillets   salt & pepper   Preparation: In a food processor first… Read more »

Flounder with Garlic Mustard Sauce

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Flounder with Garlic Mustard Sauce, By Dr. Bogus   Ingredients: 2-T. Olive oil 2-T. Butter 4-Garlic cloves, chopped 1/2 lb Shrimp, shelled, deveined and butterflied 4-flounder fillets, skinned 1/2 C. White wine Juice from 1/2 lemon 2-T. Dijon mustard 1/2-t. thyme (fresh if available) Salt & pepper 1/4 C. Parmesan cheese   Cooking Directions :… Read more »

Browned Butter Sauteed Fish

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Browned Butter Sautéed Fish Ingredients: 1/4 cup sliced almonds 1 cup Panko bread crumbs 1/4 teaspoon garlic power 1/4 teaspoon salt 1/2 teaspoon paprika 1 egg, beaten 1/4 cup reduced-fat buttermilk or milk 1 1/2 tablespoons unsalted butter 2 tablespoons light olive oil 1 pound flounder, speckled trout, tilapia, red snapper, or any firm white,… Read more »

Shrimp in Coconut Milk

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WINE RECOMMENDATION Sparkling wines go well with a wide variety of dishes. For an unexpected treat with this exotic curry, serve a good-quality bubbly from California. SERVES 4 1/4 cup cooking oil 2 onions, chopped fine 4 cloves garlic, minced 2 tablespoons minced fresh ginger 2 tablespoons ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon… Read more »

Trout Ricardofeller

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Trout Ricardofeller by Dr. Bogus   Ingredients 4-8 fillets of speckled trout 1/4 C bread crumbs-lightly browned in butter 2 garlic cloves finely chopped thyme (1T-fresh or 1t-dried) 1 T your favorite Dijon mustard 1 T lime juice 1 package spinach (fresh, or frozen, soft or crispy, just wilted and quickly sautéed) 2 T olive… Read more »

Oysters Rockefeller, White Oak River Bistro

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Oysters Rockefeller (Gene Heath, www.WhiteOakRiverBistro.com, 910.326.1696) INGREDIENTS: 12 oysters cleaned and shucked on half shell ½ cup diced small green pepper ½ cup diced small red pepper ½  cup diced small white onion 3 cup bread crumbs 1 cup shredded mozzarella cheese 1 cup shredded Parmesan cheese 2 cups hollandaise sauce 2 cups cooked chopped… Read more »

Clams Casino, White Oak River Bistro

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Clams Casino (Gene Heath, www.WhiteOakRiverBistro.com, 910.326.1696) INGREDIENTS: 12 middle necks or Top neck clams on the half shell Small diced green pepper Small diced red pepper Small diced white onion 1 cup shredded Parmesan cheese 1 cup shredded mozzarella cheese 1 cup diced tomatoes 1 cup chopped cooked bacon ½ cup chopped parsley Provolone cheese… Read more »

Panko and Parmesan encrusted Mahi Mahi (WORB)

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Panko and Parmesan encrusted Mahi Mahi Compliments THE WHITE OAK RIVER BISTRO Swansboro, NC Ingredients: 6 to 8 ounce skinless, boneless Mahi steaks 2 cup Panko bread crumbs 2 cup shredded parmesan cheese ½ cup buttermilk Seasoned flour for dredging (Old Bay, salt, pepper)   Method: Dredge filets in seasoned flour. Dip in Buttermilk and… Read more »

Seafood stuffed Spanish mackerel roulades (WORB)

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Seafood stuffed Spanish Mackerel roulades Compliments THE WHITE OAK RIVER BISTRO, Swansboro, NC Ingredients: 8 skinless boneless Spanish mackerel filets ½ pound steamed shrimp ½ pound backfin crab meat 1 cup bread crumbs 3 T. diced onion 3T. diced red and green bell pepper 1 T. Old Bay seasoning 1 cup Mayo Method: Combine all… Read more »