SWFL Seafood Stew


Ingredients: Tomatoes, vegetable broth, white wine, garlic, potatoes, onion, thyme, basil, cilantro, celery salt, salt, pepper, red pepper, cayenne pepper , scallops, shrimp and snapper.


1 can (28 oz.) of crushed Tomatoes

4 cups of Vegetable Broth

1/2 cup of White Wine

2 cloves of Garlic, minced

1 pound of baby Potatoes (cut into bite sized pieces)

1/2 medium sized Onion, diced (approx. 1/2 cup)

1 Teaspoon of dried Thyme

1 Teaspoon of dried Basil

1 Teaspoon of dried Cilantro

1/2 Teaspoon of Celery Salt

1/2 Teaspoon of Salt

1/2 Teaspoon of Pepper

1/4 Teaspoon of Red Pepper flakes

1 pinch of Cayenne Pepper

3/4 pound of Mangrove Snapper

3/4 pound of Scallops

3/4 pound of extra large Shrimp


Instructions:  Add all ingredients to slow cooker except the seafood. Cover and cook 4-6 hours on low for potatoes to fully cook.  Add thawed seafood to slow cooker and reset to high heat.  Cook 30-60 minutes until seafood is fully cooked. Serve with warm crusty bread or as desired.




Sicilian Grilled Swordfish


Ingredients:  Swordfish, lemon juice, olive oil, oregano, salt and pepper.


2 tablespoons of fresh lemon juice

1/4 cup of olive oil

2 tsps. minced fresh oregano or 1 tsp., dried

Salt and pepper to taste

6 Swordfish steaks


Directions:  For sauce, whisk juice, oil, salt and pepper.  For Swordfish, salt and pepper, cook over medium heat, 3 minutes per side and then remove from heat.  Prick holes in the fish with a fork and pour lemon sauce over fish.  Cover with aluminum foil and let rest for 5 minutes.

Lemon Parmesan Pompano


Ingredients:  Pompano, Parmesan cheese, onions, lemon juice, mayonnaise and paprika.


Pompano, 8 oz. portions

1/2 cup of mayonnaise

1/4 cup of Parmesan cheese

1/4 cup of finely chopped onions

2 tablespoons off lemon juice


Directions:  Blend all of the ingredients (minus the Pompano) and add lemon juice to taste, spread on top of fish.  Sprinkle paprika on top of fish for color.  Bake at 400 degrees for 20-25 minutes.

Snapper with Lemon Butter


Ingredients:  Snapper, paprika, garlic, white wine, lemon butter, green onions, thyme and ground pepper.


(4) Mangrove Snapper fillets, 5 - 6 oz. each

2 cloves of garlic, minced

1/4 cup of white wine

1 portion of lemon butter, softened

1 tablespoon of green onions, minced

1/2 teaspoon of thyme

Freshly ground pepper to taste


Directions:  Preheat oven to 400 degrees.  Season the fish with pepper and sprinkle with paprika.  Sprinkle the onions and garlic in buttered oven proof dish.  Place the fish in dish and sprinkle with wine.  Place in oven and cook for 15-20 minutes or until just done.  Remove warmed plate.  Whisk softened lemon parsley butter with cooking juices and serve over fish immediately.





Broiled Spanish Mackerel


Ingredients:  Spanish Mackerel, olive oil, paprika, salt, pepper and lemon slices.


6 (3 oz.) Spanish Mackerel fillets

1/4 cup of olive oil

1/2 teaspoon of paprika

salt and ground pepper

12 lemon slices


Directions:  Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.  Lightly grease a baking dish.  Rub both sides of each mackerel fillet with olive oil and place with the skin side down into the prepared baking dish.  Season each fillet with the paprika, salt and pepper.  Top each fillet with two lemon slices.  Bake the fillets under the broiler until the fish just begins to flake, 5 to 7 minutes.  Serves immediately.


Serves 6




Redfish Primavera


Ingredients:  Redfish (Red Drum), celery, carrot, onion, water, white wine (or chicken broth), thyme, cream of mushroom soup.


2 celery ribs, sliced

1 large carrot

1 small onion, chopped

1/4 cup of water

2 tablespoons white wine or chicken broth

1/2 teaspoon dried thyme

1 (10.75 oz.) can of condensed cream of mushroom soup

(undiluted)

1 lb. of Redfish


Directions:  In a large skillet, combine the first six ingredients.  Bring to boil.  Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender.  Stir in soup until blended;  return to boil.  Add fillets.  Reduce heat; cover and simmer for 5-7 minutes or until the fish flakes easily with a fork.


 Blackened Amberjack.


Ingredients:  Amberjack Fillets, Paprikia, Onion Powder, Garlic Powder, Dried Thyme, Dried Oregano, Black Pepper, Ground Red Pepper and Cooking Spray.



1 (1-pound) Amberjack fillet
1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon black pepper
1/2 teaspoon ground red pepper
Cooking spray


Preparation:


1. Cut fillet into 4 equal pieces. Combine paprika and next 6 ingredients in a small bowl; stir well. Dredge fish in spice mixture; let stand 5 minutes.

2. Coat a large cast-iron skillet with cooking spray; place over high heat until very hot. Add fish, and cook 3 minutes. Turn fish, and cook 3 to 4 additional minutes or until fish flakes easily when tested with a fork. Fish should look charred. (You may prefer to do this procedure outside due to the small amount of smoke that is created.)

Steamed Blue Crab, Maryland Style


Ingredients:  Blue crabs, water, white vinegar, domestic beer, Old Bay Seasoning and Everglades Seasoning.


1 inch of water in bottom of steam pot

1 small cap full of white vinegar

3/4 can of domestic beer

1/4 cup of both seasonings mixed together

1 dozen blue crabs


Directions:  Prior to handling the live blue crabs, ice them down for about 15-20 minutes.  This will put the crabs in a coma like state and make them safe to handle.  Flip the crab over so the belly is facing upward.  Make a puncture hole in the apron of the blue crab but do not have it go thru the top of the shell.  By creating this puncture in the apron, it will allow the seasoned steam to permeate the crab meat contained inside the shell.  Combine 1 inch of water, 3/4 can of beer and the cap full of vinegar.  Make sure the liquid level does not rise higher than the steam basket.  Bring this liquid combination to a boil with lid on tightly.  Insert 6 crabs into the steam basket, 3 at a time and sprinkle the mixed seasonings on the crabs.  Repeat this process, 3 at a time, until all crabs are seasoned.  Make sure the crabs are placed belly side down in the steam basket.  Steam the crabs for 11 minutes and then rotate the bottom ones to the top and the top ones to the bottom.  Reseal the lid and steam another 11 minutes. 


Do NOT boil the crabs! 


Tools required:  Tongs, wooden crab mallets, paper towels and two prong forks or picks.

Charley's Citrus Grilled Scallops


Ingredients:  Melted butter, fresh parsley, jumbo scallops (halved width wise), honey, lemon juice, salt, garlic, cornstarch, water and Chardonnay.


Sauce:

1 cup of water

1/4 cup lemon, juiced

1 tablespoon of butter

2 teaspoons of honey

1/2 clove of garlic, diced

Cornstarch, dissolved in water


Directions:  In a small saucepan, combine water, wine, juice, butter, honey with peppers and garlic.  Place over medium heat; reduce to almost half, stirring frequently.  Add cornstarch solution and thicken to your liking.  Remove from heat; keep warm.  Grill scallops over hot coals, brushing frequently with melted butter.  Cook to taste.  Remove scallops from grill.  Place (6) scallop halves on each plate.  Pour citrus sauce over scallops and garnish with parsley.

Red Grouper Italiano


Ingredients:  Red Grouper, olive oil, onion, garlic, tomatoes, black olives, parsley and dry white wine. 


2 tablespoons of olive oil

1 onion, thinly sliced

2 cloves of garlic, minced

1 (14.5 oz.) can of diced tomatoes

1/2 cup of black olives, pitted and sliced

1 tablespoon chopped fresh parsley

1/2 cup of dry white wine

(4) 8 oz. portions of Red Grouper


Directions:  In a large frying pan, heat oil over medium heat.  Saute onions and garlic in olive oil until softened.  Stir in tomatoes, olives, parsley and wine.  Simmer for 5 minutes.  Place fillets in sauce.  Simmer for about 5 more minutes, or until the fish turns white. 


Baked Trout Fillets


Ingredients:  Trout, sour cream, Parmesan cheese, lemon juice, onion, salt and paprika.


1 lb. of trout fillets

1 cup of sour cream

1/4 cup of grated Parmesan cheese

1 tablespoon of lemon juice

1 tablespoon of finely chopped onion

1/2 teaspoon of salt

Paprika


Directions:  Place fish in a greased shallow 3-qt. baking dish.  In a small bowl, combine the sour cream, Parmesan cheese, lemon juice, onion and salt;  spread over fish.  Sprinkle with paprika.  Bake, uncovered, at 350 degrees for 20-25 minutes or until the fish flakes easily with a fork.

Baked Lemon Sheepshead


Ingredients:  Sheepshead, lemon juice, butter, onion, parsley, salt, pepper, dill and olive oil.


2 lbs. of Sheepshead fillets

3 tablespoons of lemon juice

2 tablespoons of melted butter

1 small onion, chopped

1 bunch of fresh parsley, chopped

Salt and pepper (to taste)

Dill (sprinkle)

Olive oil (drizzle to taste)


Directions:  Preheat oven to 450 degrees.  Sprinkle Sheepshead fillets with salt, pepper and lemon juice.  Coat with butter and place in oiled baking dish with lots of room.  Mix parsley and onions and place around Sheepshead.  Sprinkle olive oil and dill on top.  Reduce to a temperature of 400 degrees and bake 12 minutes or until done.




Lump Crab Meat Crusted Tripletail


Ingredients:  Triple Tail, Parmesan cheese flavored bread crumbs, red bell pepper, yellow bell pepper, green onions, jalapeno pepper, butter, lump crab meat and shredded mozzarella cheese.


2 tablespoons of Parmesan cheese flavored bread crumbs

2 tablespoons of chopped red bell pepper

2 tablespoons of chopped yellow bell pepper

2 green onions, chopped

1/4 Jalapeno pepper, seeded and minced

4 tablespoons of butter, melted

8 oz. lump crab meat, drained and flaked

2 tablespoons shredded mozzarella cheese

4 (6 oz.) Tripletail fillets


Directions:  Preheat the oven to 375 degrees.  In a medium bowl, stir together the bread crumbs, red pepper, yellow pepper, green onions, jalapeno, butter, crab meat and mozzarella cheese.  Arrange fillets in a single layer in a 9 X 13 inch baking dish.  Spread the crumb topping evenly over the fish.  Bake for 30 minutes in the preheated oven, or until fish is easily flaked with a fork.  If you have thin fillets, you may broil for 10 minutes instead of baking. 



Florida Spiny Lobster Tail


Ingredients:  Florida Lobster Tails, butter, minced garlic and aluminum foil.


(1)  Florida lobster tail (per person)

1.5 tablespoons of butter

1 tablespoon of minced garlic

(1) 12" X 12" sheet of heavy aluminum foil


Directions:  Cut the tails lengthwise from top to bottom.  Remove the swimmerets and any sharp edges from the shell.  Preheat oven to 350 degrees or grill to medium-high heat.  Layout the (2) halves of lobster tail on a 12" X 12" heavy aluminum foil sheet.  Cover generously with fresh minced garlic and butter.  Tightly close the foil and place on grill or in the oven at 350 degrees.  Cooking time is 15-20 minutes.  Cooking times vary so check your lobster tails and turn it once or twice during cooking to avoid burning.  A fully cooked lobster tail will have a bright red shell and the lobster meat will be firm and white. 


Serve with a squeeze of lemon , salt and pepper to taste.  Be sure to drizzle the garlic butter on the meat before serving. 



       SEAFOOD RECIPES

CHARLEY'S CHARTERS

The Captain's Citrus Baked Snook


Ingredients:  Snook, onions, garlic, olive oil, cilantro, salt, pepper, orange juice and lemon juice.


2 lbs. of Snook

1/2 cup of onion, minced

2 tablespoons of olive oil

2 tablespoons of fresh cilantro, minced

1 teaspoon of pepper

1/2 cup of orange juice

1 tablespoon of lemon juice


Directions:  Arrange the fish in a shallow baking dish.  In a small skillet, saute the onion and the garlic until the onion is tender but not brown.  Into the pan, stir in cilantro, salt and pepper.  Spread the mixture of the fish.  Bake, uncovered, in a 400 degree oven for about 20-25 minutes, or until the fish flakes easily with a fork.

Baked Stuffed Flounder


Ingredients:  Flounder, crab cakes, Hollandaise sauce, butter and paprika.


1.5 lbs. of Flounder fillets

(6) 4 oz. crab cakes

1 cup of Hollandaise sauce

(Knorrs packets work well)


Directions:  Grease baking dish with butter.  Put a layer of crab cakes on dish so all sides touch and form one.  Lay Flounder fillets covering crab cakes.  Top with paprika.  Bake at 400 degrees in a preheated oven for 20 minutes.  Serve topped with Hollandaise sauce.  I recommend a side of fresh Asparagus also topped with Hollandaise sauce.


Serves 6-8 people.

Kathy's Carolina Crab Cakes


Ingredients:  Lump Crab meat, Saltine crackers, Mayonnaise, Parsley, Salt and Pepper.


1 lb. Lump Crab meat

10 Saltine Crackers (crushed)

1/2 cup of Mayonnaise

1/2 bunch of Parsley diced

Salt and Pepper to taste

1/4 stick of butter


Directions:  In a bowl, toss all ingredients together gently with wet hands.  Form into (4) equal sized patties.  Brown on a low heat in melted butter until patties turn brown on both sides. 











Bohley's Baked Cobia


Ingredients:  Cobia, olive oil, garlic, plum tomatoes, basil, salt, pepper, dry white wine, lemon juice and parsley.


1/3 cup of olive oil

3 cloves of garlic

2 lbs. of fresh ripe plum tomatoes

(peeled and chopped)

1 cup of fresh basil

Salt and pepper to taste

1/4 cup of dry white wine

2 large Cobia steaks, 1 or 1.5 lbs. each

Juice of 1 lemon

Freshly chopped parsley


Directions:  Saute garlic in olive oil until golden.  Add chopped tomatoes, basil, salt and pepper.  Simmer for 20 minutes.  Add wine and increase heat to boil; stir and cook for about 5 minutes.  Preheat oven to 400 degrees.  Place Cobia in a well oiled baking dish and pour the tomato sauce over the top.  Sprinkle with lemon juice and bake uncovered for 20 minutes or until the fish starts to flake.  Remove from oven, sprinkle with parsley and serve.



Broiled Citrus Mahi over Saffron Rice


Ingredients:  Mahi, grapefruit or orange slices, scampi or lemon parsley butter, grapefruit juice or orange juice, dry rub seasoning (of your choice), Worcestershire sauce and saffron rice.


Mahi, 8 oz. portions

Grapefruit or orange slices

(enough to top fish)

Scampi butter or lemon parsley butter

(to taste)

1 cup of grapefruit or orange juice

Dry rub (of your choice)

2 teaspoons off Worcestershire sauce

1 cup of saffron rice

2 cups of water


Directions:  Prepare rice and set aside while keeping it warm.  Place fish in a shallow baking pan.  Sprinkle dry rub onto fish, dot with with butter (scampi or lemon parsley), place citrus slices onto fish.  Bake fish at 425 degrees F, 5 minutes for each 1/2 inch thickness of fish.  As fish bakes, add 1/3 cup of citrus juice.  When fish is well cooked, place under broiler to brown.  When browned, transfer to platter.  Pour in the citrus juice, Worcestershire sauce and liquid from baking pan into a sauce pan and bring to boil.  Strain heated sauce over fish and serve over yellow rice.