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WRBL-Columbus, GA
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Here are some great recipes from Chef Fred Raynaud from the Inn at Little Harbor in Ruskin Florida, the official Tampa Bay resort of the Reel Animals Fishing Show. Enjoy!! You should also check out the chef's latest book at Reflections from the Kitchen.
Fish
4 - 8 oz Swordfish Steaks
Sun-dried Tomato Vinaigrette, for Marinade (Swordfish)
1 ea Shallots, Chipped
3 cloves Garlic, minced
¼ Cup Basil, fresh, chopped
1 tsp Thyme Leaves, dried
¼ Cup Red Pepper, Roasted, Sm Diced
¼ Cup Capers, chopped
¼ Cup Tomato Puree
¼ Cup Sun dried Tomato, Chopped
1 Cup White Balsamic Vinegar
¼ Cup lemon or Lime Juice
1 Tbl Lemon Pepper
1 Tbl Sea Salt
1 Cup Oil, Olive, virgin
1. Mix all ingredients, except oil; Drizzle oil at end. Pour over steaks and marinate for 20 minutes
2. On med heat grill, spray grate with non-stick spray. Place steaks on grill, whipping off excess marinade prior to placing on grill. Cook sword about 4 minuets per inch thickness, per side. Set aside.
Pasta (fettuccini or other… like Penne)
1 lb Pasta
2 qt Water
1 oz Salt
1. Add pasta to listed boiling, salted water stirring to prevent sticking until it returns to a full boil. Continue boiling and stir occasionally until just tender. Do not overcook. Drain immediately from the cooking water.
2. Rinse with cold water by running the cold water over the pasta in the pot until thoroughly cooled. Drain again.
3. Hold covered and refrigerated if not used immediately. Can be tossed with oil if holding for future use
Grilled Swordfish over Littlenecks and Fettuccini
24 ea Clams, fresh, cleaned
1 bunch Basil, fresh, chopped
½ Cup Leek, sliced
3 cloves Garlic, chopped
½ Cup Sun-dried Tomato
2 Tbl Capers
½ Cup Kalamata Olives
4 fl oz Vermouth
2 fl oz Lemon Juice
4 oz Butter, soft
1. Sauté leek, sun-dried tomatoes, and garlic in sauté pan. Add clams, vermouth, and lemon juice; cover for 5-8 minutes.
2. Remove cover, add basil, capers, and olives, bring to simmer.
3. Add 8 fl oz of clam sauce. Whisk in butter till frothy.
4. Toss pasta into sauce – toss together
5. Place in four pasta bowls and nestle your grilled swordfish on top. Garnish with a nice sprig of basil on each bowl or plate
2 ea Shallots
3 cloves Garlic, chopped
1 qt Clam Juice
6 fl oz Chardonnay
9 oz V-8 Juice
2 oz Corn Starch
4 oz Water
1. Sauté shallots and garlic till soft. Add chardonnay, reduce by half.
2. Add Clam Juice and V-8 Juice – bring to simmer
3. Mix corn starch with water (slurry) and drizzle into simmering sauce
4. Set aside till clams are ready
Conch Fritters or Conch Crusted Catch
Yield: 2 Dozen fritters of 4 fillets with a little left over… (go ahead cook some fritters)
1 ½ lb Conch meat, pounded, chopped
2 tbl Vegetable oil
½ cup Chopped onions, sweet
To taste Bahia Blast (it's your heat thermometer… recipe below)
1 tbl Chopped garlic
3 ea Eggs; beaten
2 tsp Baking powder
To Taste Salt
3 ¼ cup Flour
1 tbl Chopped parsley
1 cup Mango chutney
For deep-frying Solid vegetable shortening
1. If you can't buy it chopped take your whole Conch, using a meat mallet, pound out the conch. Using a sharp knife, small dice the conch.
2. Heat the vegetable oil in a skillet over medium-high heat. Add the onions, season with Bahia and sauté for about 4 minutes or until slightly wilted.
3. Season the conch with Bahia. Add the Conch and sauté for 2 minutes. Stir in the garlic. Remove from heat and set aside to cool.
4. Make a batter by combining the eggs, milk, baking powder, 1 ¼ teaspoons of Bahia.
5. Add the flour, ¼ cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley.
6. Add the conch mixture to the batter and fold to mix.
a. For Conch Fritters - Heat the shortening to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon to brown them evenly. Remove and drain on paper towels. Sprinkle the fritters with Bahia (if you can take it…. To serve - Spoon a pool of mango chutney in the center of each plate. Arrange the fritters around the sauce. Garnish with whatever and serve warm.
b. For Conch Crusted Fish - Use batter as a crust…. Season one side of fillet with Bahia and sear in hot sauté pan for about 10 seconds. Remove, set aside to rest. With spoon or spatula, spread batter over top of fillet, on seared side, about a good quarter of an inch. Top with bread crumbs (or parmesan cheese…) and sauté batter-side down. Cook for 2 minuets, turn over and add a splash of white wine and the juice of half a lime - if fish is thick say ¾ inch, toss in oven… if under ½ inch - reduce heat and cook 2 minutes. Can make an hour ahead or so and place in fridge. Sauté before dinner.
Bahia Blast Seasoning
(Great for Blackening, sautéing or just plain seasoning)
Yield: 12 Fluid Ounces (1 ½ Cups)
4 Tbl paprika
4 Tbl salt, kosher
4 Tbl garlic powder
2 Tbl onion powder
2 Tbl ground scotch bonnet pepper (Substitute cayenne if unavailable)
2 Tbl dried oregano, leaf
2 Tbl dried thyme, leaf
2 Tbl black pepper, ground course
1 Tbl ancho chili powder (Substitute ground dried chili or dark chili powder if unavailable)
1 Tbl ground allspice (optional - for a Caribbean flair)
1 tsp ground cinnamon (optional - for a Caribbean flair)
Procedure:
Pulse all ingredients together in food processor or place in jar, cover with lid (large Mason jar works well), and shake well. Close lightly and store in airtight container.
Mango Grilled Grouper - Marinated in Mango Vinaigrette and Grilled (Mango Sail, Mango Salsa, Field Green)
Cucumber Salsa - 1 ½ - 2 cups
Ginger, Chopped 1 tsp
Garlic, Chopped 1 tsp
Lime Juice ¼ Cup
Rice Wine Vinegar ¼ Cup
Honey ¼ Cup
Cilantro, Chopped ¼ Cup
Pineapple, Sm. Dice 1/3 Cup
Cucumber, Sm. Dice 1 Cup
Raisins ¼ Cup
Procedures
Mix ginger, garlic, lime and vinegar with honey. Add remaining ingredient, toss, set aside till fish is ready.
Grilled Grouper Infused with Lemon and Thyme - Served over Field Greens with Cucumber Salsa (Pre-made salads, Carrot Triangles, Cucumber Ribbons, Orchard Petals)
Equipment needed: grill, and two small grates, non-stick spray, spray bottle w/ water
Grouper fillet, skinned and cleaned (6 oz portion) 4 ea
Sea Salt To Taste
Ground Pepper To Taste
Lemon, slices 6 slices
Thyme, fresh 1 small bunch
Procedure:
Heat grill till hand is HOT at six inches from grate. Place small grate on top, spray with non-stick spray. Place thyme on top of grate, then lemon slices, then top
Spray fish with non-stick spray, then season. Place on Grate and cook at about 4-5 mins per inch of thickness. Watch flames, spay if needed. Turn fish over and cook for 2-4 mins depending on thickness. Baste top with some of your salsa. Serve over greens or whatever - make it refreshing and have fun!
Mango Salsa - 3 cups
Ginger, Chopped 1 tsp
Shallot, Chopped 1 tbsp
Green Onions, bias cut ¼ Cup
Lime Juice ¼ Cup
Rice Wine Vinegar ½ Cup
Mango Chutney ¼ Cup
Cilantro, Chopped ¼ Cup
Pineapple, Sm. Dice 1/3 Cup
Mango, Sm. Dice 1 Cup
Raisins ¼ Cup
Procedures:
Mix ginger, shallots, green, lime and vinegar with honey. Add onion, mango, pineapple, and raisins, toss, set aside till fish is ready.
Mango Marinade - 3 cups
Ginger, Chopped 1 tsp
Shallot, Chopped 1 tbsp
Garlic, Chopped 2 tsp
Montréal Steak Seasoning 2 tsp
Lime Juice ½ Cup
Mango Chutney, puree ¼ Cup
Cilantro, Chopped ¼ Cup
Olive Oil ½ Cup
Wasabi Seared Grouper with Sake Ginger Dressing (wok seared vegetables, won-ton crisps) Procedures:
Mix ginger, shallots, garlic, seasoning, lime, mango, and cilantro. Drizzle in oil with whisk… Let fish sit in marinade for about twenty minuets. Blot before grilling
Wasabi Flour - 1 ½ - 2 cups
Flour ¾ Cup
Wasabi Powder ½ Cup
Montréal Steak Seasoning 1 tbsp
Sesame Seeds, toasted ¼ Cup
Cilantro, chopped ¼ Cup
Asian "Five" Spice ½ tsp
Procedures:
Mix all ingredients together. Coat fish lightly and sear in hot pan with a touch of olive oil. Turn fish and finish in oven… about 5 minutes per inch thickness
