Recipes

Tripletail and Key West Pink Shrimp Soup

johnt — Fri, 28 Dec 2012 19:24:31 GMT

Here’s a fast and simple recipe that is sure to warm you up on a cool winter’s day. You can substitute the tripletail fish with any firm, locally caught fish fillet, like redfish, grouper, cobia, snapper, etc. It will only take you 30 minutes from start to finish. Serve with some warm, fresh bread or biscuits and butter.

Ingredients:

½ pound Ditalini or any small pasta

3 cloves of chopped garlic

3 Tbsp extra virgin olive oil

1 pint of cherry tomatoes sliced into halves

1 bunch of asparagus chopped into 1-inch long pieces

¼ cup chopped Scallions

½ cup diced zucchini

15 Kalamata olives sliced

2 Tbsp Captain Rapps’ Everglades City All Y’all Seasoning

2 14.5-ounce cans chicken broth

1 dozen large Key West pink shrimp, peeled

2 tripletail fillets (about 1 lb)

¼ cup chopped Italian parsley

Grated Pecorino Romano cheese

Directions:

Cook pasta for 10 minutes just until firm - al dente. Run in cool water, drain, and set aside.

In a large pot, cook garlic in the olive oil on medium until translucent. Keep on medium heat and add tomatoes, asparagus, scallions, zucchini, olives, and the Captain Rapps’ Everglades City All Y’all Seasoning. Simmer on medium, stirring occasionally for 5 minutes. Add the chicken broth and simmer for 2 to 3 minutes.

Peel the shrimp and cut into 1-inch long pieces. Cube the fish fillets into 2-inch chunks. Now add the shrimp and fish to the pot and cover. Let cook for 10 minutes, but do not stir the pot to avoid breaking up the fish chunks. Add the cooked pasta and stir very gently to avoid breaking up the fish.

Serve in bowls and top with fresh Italian parsley and grated Pecorino Romano cheese to taste.

Captain Rapps' "Off the Hook" Mangrove Snapper with Fresh Mango Salsa

GAFF Mag Issue Jan-Feb 2011 — Wed, 09 Mar 2011 17:06:00 GMT

Hey guys, want an easy-to-make recipe sure to impress your favorite gal? And gals, how about making something you would only expect to find in a fancy restaurant, that will make your man think you spent all day preparing his dinner? Well, here's an easy recipe that will impress all of your guests!

The ingredients are fresh and readily available at any market. It's quick and easy to make. On a scale of 1 to 5 (1 being easiest - 5 being most difficult), I give it a 2. This is one of those recipes everyone should make at least once. It really is "off the hook!"

Ingredients:

8 small snapper fillets (or any other small fresh local fish fillets)
Captain Rapps' Everglades City All Y'all Seasoning
1/4 cup olive oil
1 ripe mango
1 ripe kiwi
1/2 sweet yellow pepper
1/2 sweet green pepper
1/2 sweet Vidalia onion
1/4 cup fresh chopped cilantro
1/2 fresh diced jalapeño pepper (seeds and ribs removed)
1/2 tsp sea salt (or to taste)
1 tsp ground pepper
1 Tbs sugar
1 lemon

Instructions:

Prepare Fruit Salsa first:

Dice the mango, kiwi, sweet pepper, onion, cilantro and jalapeño pepper, and mix together in a medium stainless or glass bowl. Add the salt, pepper, sugar and juice from one lemon and stir. Cover and put in fridge for about one hour.

Heat the olive oil in a pan on medium heat.

Coat the snapper fillets completely with Captain Rapps' Everglades City All Y'all Seasoning. Cook fillets in olive oil, on medium heat, for about 4 or 5 minutes per side, or just until they begin to flake with a fork.

Serve the hot snapper on plates and serve the cold fruit salsa in separate bowls. Put the amount of fruit salsa you desire on your snapper... and eat it up!

"Off the Hook" Coconut Curry Mangrove Snapper

GAFF Mag Issue Nov-Dec 2010 — Wed, 09 Mar 2011 16:55:00 GMT

This recipe makes a sweet and fresh Thai/American dish that is sure to impress! This version is not authentic Thai because I use simple ingredients that can be purchased at just about any major grocery store. A true Thai recipe would require you to shop at an Asian market. You can substitute the mangrove snapper with any fish or shellfish of your preference. I love to make it with shrimp, too!

Ingredients:

- 1 lb of snapper fillets

- One each: green, red, and yellow peppers

- 1 large sweet onion

- 1 cup sugar snap peas

- 1/2 cup chopped scallions

- 2 Tbs olive oil

- 2 cups panko bread crumbs

- 1 Tbs Captain Rapps Estero Ginga Ninja Seasoning

- 2 eggs

- 2 13oz cans coconut milk

- 2 Tbs fish sauce

- 1/2 cup brown sugar

- 1 to 4 tsp green curry (depending on what heat level you desire)

- 2 Tbs corn starch mixed into 1/2 cup cold water

- 1 Tbs peanut butter

- Sushi rice

Instructions:

Cook the peppers, onion, sugar snap peas, and scallions with 2 Tbs of olive oil in a large pot for 5 to 10 minutes on medium-high, or just until the veggies begin to soften a little. Now add the coconut milk, fish sauce, brown sugar, curry paste (to desired heat level), corn starch/water mix, and peanut butter. Cook on medium heat for about 10 more minutes.

In a small bowl, combine panko bread crumbs with 1 Tbs Captain Rapps Estero Ginga Ninja Seasoning. In another small bowl, scramble 2 eggs. Dip the fillets in the eggs, then coat with the bread crumb mix. Transfer the fillets to your oiled grill and cook on medium heat for about 10 minutes per side, or just until the fish flakes.

Serve in soup bowls over sushi rice. Garnish with fresh avocado slices for an extra perk! This dish is OFF THE HOOK!

Gulf Shrimp and Scallop Stir Fry with Estero Ginga Ninja

GAFF Mag Issue Mar-Apr 2010 — Mon, 03 May 2010 16:59:00 GMT

Gulf Shrimp and Scallop Stir Fry with Estero Ginga Ninja

By Capt. Pete Rapps

Ingredients:

1 pound peeled shrimp
1 pound scallops
¼ cup olive oil
¼ cup pine nuts
¼ cup chopped scallions
1 sliced sweet red pepper
6 ounces fresh spinach
2 Tbs Captain Rapps Estero Ginga Ninja seasoning

Instructions:

In a large pan, heat 1/4 cup olive oil on medium. Add 1 pound of peeled shrimp, 1 pound of scallops, 1/4 cup of pine nuts, 1/4 cup of chopped scallions, and 1 sliced sweet red pepper.

Cook on medium-high until the shrimp is cooked through (about 5 minutes). Add 6 ounces of fresh spinach and 2 Tbs of Captain Rapps Estero Ginga Ninja seasoning, and cook untill spinach wilts to 1/4 of its original size (about 4-5 minutes). Serve over rice with soy and teriyaki on the side. You're gonna love it!

Captain Rapps seasonings can be ordered online at:
www.CaptainRappsSeasonings.com

Whole Pompano Pleasure

GAFF Mag Issue Jan-Feb 2010 — Mon, 01 Mar 2010 16:49:00 GMT

by Capt. Pete Rapps

(Please visit the site to view this video)

Pompano is my absolute favorite local fish. The meat tends to have its own buttery/creamy flavor and texture. I like to serve the fish whole (with the head and internal organs removed of course). A typical whole dressed pompano is around ¾ lb, so I usually count on one pompano per person. I like this recipe because it is so basic and simple, and fresh.

List of ingredients:

1 whole dressed pompano per person
Olive oil
Captain Rapps Naples Steak Quake Seasoning
Lemon slices
Aluminum foil
1 good-looking helper (important!)

At the cleaning station, remove the head and dress the pompano. Wash it thoroughly with cold water, being sure to get up inside the body cavity with a knife so you can score and wash out the dark spinal cord area.

Light your grill on medium-high, or pre-heat your oven to 425 degrees.

In the kitchen, tear sheets of aluminum foil about twice the length of each pompano. On top of the aluminum, take your knife and score the sides of the pompano with diagonal cuts to the bone (about 4 cuts in each direction on each side).

Now call over your good-looking helper. Bend the pompano slightly so the slits you made open up a little. Have your helper drizzle olive oil and Captain Rapps Naples Steak Quake Seasoning onto the pompano as you are bending the slits open. Do this on both sides and rub it with your hand so the olive oil and seasoning gets pushed into the slits.

Now put a lemon slice (not a wedge) on each side of the pompano and wrap it up in the aluminum foil.

Grill for about 10 to 12 minutes per side, or bake for about 40 minutes. Fish is done when the meat flakes with a fork. Be careful not to overcook, as the fish will dry out easily.

When serving, use your fork and knife to remove the small sections of skin. Then be sure to remove the dark brown meat that runs horizontally with the body. This is the fish’s bloodline and you never want to eat this in any fish!

Now use your Captain Rapps Naples Steak Quake Seasoning to taste, and eat the meat right to the bones, then flip it over and start on the other side. Enjoy!

Cioppino (Seafood Stew)

GAFF Mag Issue Nov-Dec 2009 — Thu, 14 Jan 2010 18:38:00 GMT

Recipe by Capt. Pete Rapps

- Ingredients -

¼ cup olive oil
1 large Vidalia onion (chopped)
1 green pepper (chopped)
4 celery stalks (chopped)
1 small stalk of fennel (chopped)
¼ cup green onions (chopped)
3 Tbs minced garlic
1 Bay leaf
2 tsp salt
1 Tbs Captain Rapps' "Everyday" Seasoning
1 Tbs oregano
1 tsp dried hot pepper flakes
1 tsp dried fennel seeds
1 tsp dried thyme
1 tsp pepper
2 Tbs tomato paste
1 cup dry white wine
1 28-oz can crushed plum tomatoes
2 cups fish or chicken stock
1 lb clams
1 lb mussels
1 lb large shrimp (shelled - tails off)
¼ cup chopped fresh parsley
Grated Pecorino Romano cheese
1 loaf French bread
1.5 lbs dense, flesh fish chopped into 1-inch cubes. You can use Snook, Redfish, Shark, or Grouper for local fish, otherwise Halibut or Swordfish work well.

-Directions -

In a large pot, heat oil on medium and cook onion, green pepper, celery, garlic and fennel until soft. (5-10 minutes)
While that is cooking, peel shrimp. Then chop the fish into 1" cubes. Put shrimp and fish into a bowl and season with 1 Tbs Captain Rapps' "Everyday" Seasoning and let sit.
Add bay leaf, salt, oregano, hot pepper flakes, fennel seeds, thyme, pepper, wine, canned tomatoes, fish or chicken stock and tomato paste. Cook for 10 minutes.
Add clams and mussels and cook with cover on until they open. (5-10 minutes)
Add shrimp and fresh parsley and stir them into the stew. Then add the fish cubes by laying them on the surface of the stew. Don't stir them in. Cook covered for 5 minutes. Stir gently.

Serve in bowls, trying not to break fish up too much and add parsley as garnish. Serve with French bread and Pecorino Romano cheese.

Sea to Seasoning: Baked Sea Trout with Onions and Capers

GAFF Mag Issue Sep-Oct 2009 — Thu, 12 Nov 2009 17:15:00 GMT

Sea to Seasoning

by Captain Pete Rapps

Ok folks, here at GAFF we like to change things up from time to time, so we looked to our good friend Capt. Pete Rapps for a new taste. Capt. Pete is not only one heck of a guide, but he is extremely knowledgeable in the kitchen when it comes to preparing his catches. Here is one of his own, easy to cook, tasty recipes straight from Chokoloskee Island, Florida, and the 10,000 Islands. Enjoy!

Baked Sea Trout with Onions and Capers

4 Trout fillets
1/4-cup olive oil
1/4-cup capers
1 large Vidalia or sweet onion sliced thin
1/4-cup mayonnaise
2 Tbs dill
1 tsp sea salt
1 Tbs Captain Rapps "Everyday" Seasoning
1 Lime
Parsley for garnish
Pre-heat oven to 350-degrees

Put trout fillets in baking dish with olive oil and stir to coat the fillets. Spread mayo on top of fillets. Spread capers, sprinkle dill, ½ Tbs Captain Rapps "Everyday" Seasoning, and sea salt on top of mayo. Then layer onion slices on top. Sprinkle ½ Tbs Captain Rapps "Everyday" Seasoning on top of onions.

Cover with foil and bake for 20 minutes at 350-degrees. Remove foil and broil for 5 more minutes to brown the onions. Be careful not to over-bake and dry out the fillets.

Squeeze juice from one lime on top of fillets before serving. Position fresh parsley as garnish.

Sweet and Spicy Cajun-Q Glazed Scamp

GAFF Mag Issue Jul-Aug 2009 — Thu, 13 Aug 2009 17:38:01 GMT

Ingredients:

2 lbs. Fresh Scamp (4 - 1/2 lb. Filets)
1/4 lbs. Chopped Pancetta
1 Stick of Real Butter
1 Cup GumboGuys Sweet-Spicy Cajun-Q! Sauce (or your favorite)
1/2 Cup Honey
1/2 Cup Chopped Parsley
1/2 Cup Chopped Green Onion
1/2 Cup Chopped White Onion
1/4 Cup Chopped Sweet Red Bell Pepper
2 TBSP Extra Virgin Olive Oil (EVOO)
1 TBSP GumboGuys Cajun Belly-Rub! (or your favorite Cajun spice)
1 TSP Minced Garlic
1 TSP Cracked Black Pepper

Directions:
First, fire-up the grill, but not too hot! I usually coat the grill with some non-stick product to help me out. Now, take about 1 TBSP of EVOO and coat those Scamp filets completely. Next, cover the tops and bottoms of those filets with GumboGuys Cajun Belly-Rub or your favorite Cajun spice, and let them sit while you work the Mix!

The Mix is easy-does-it, too. Simply put a medium-sized skillet on medium-high heat, and add 1 TBSP of EVOO, the entire stick of Butter, Chopped Pancetta, 1/4 Cup Chopped Parsley, Green Onions, White Onions, Sweet Red Bell Peppers, Minced Garlic and Cracked Black Pepper. Cook everything until the White Onions are translucent, then turn the heat down to low and cover.

In a small skillet on medium low, stir in the Honey and GumboGuys Sweet-Spicy Cajun-Q or your favorite BBQ Sauce. Grab the fillets, the sauce, and head out to the grill! Cook these fillets carefully. Not too hot, and watch them close, 'cause they won't take long. Once you turn the fillets, coat each one with your BBQ glaze and only turn once more. Make certain to generously coat each side only once.

Plate the fillets with a garnish of fresh-cut parsley and the Mix right on top, or on the side. Either way, it's Cajun-Crazy!

Shrimp Scaloppini

GAFF Mag Issue Mar-Apr 2009 — Wed, 08 Apr 2009 14:35:00 GMT

List of Ingredients:

2 oz lemon juice
2 oz heavy cream
1/2 lb (2 sticks) butter
20 Count Jumbo Shrimp Deveined
2 TBSP Extra Virgin Olive Oil (EVOO)
1 Cup Chopped White Onion
1/2 Cup Chopped Green Onion
10 oz Chicken Stock
6 oz Chopped Pancetta
12 oz mushrooms, sliced
1 TBSP Capers
1 TBSP Minced Garlic
1 lb Angel Hair Pasta Cooked
Chopped Parsley

Instructions:

In a large skillet on medium-high heat, melt 1 Stick of Butter, 2 TBSP EVOO and stir in the Lemon Juice, Pancetta, Garlic and Capers. In a few minutes, the Pancetta will begin to turn, so toss in the Shrimp for a moment. Pull out the Shrimp as soon as they change color and set aside. Wow! Look at those yummies left in the skillet!

Toss in the Green and White Onions, Mushrooms, and the other stick of butter. Once the Onions become translucent, add in the Chicken Stock, bring to a boil, and reduce by 1/3. Turn the heat down to medium-low and slowly stir in the Heavy Cream. Add in the Chopped Parsley and simmer until the entire mixture thickens (3 to 4 minutes). Add the Shrimp back for 2 minutes and completely incorporate everything. Serve on Cooked Pasta.

This recipe serves 4-6, depending on hunger.

Peace Keeper Seafood Gumbo

GAFF Mag Issue Jan-Feb 2009 — Fri, 27 Feb 2009 17:55:54 GMT

A week at the beach, the family vacation, or just a fishing trip, all mean the same thing: a lot of extra work for Mom. The shopping, meal planning, the laundries, the packing and unpacking (suitcases, duffels and the car), closing up a house, arranging for the pets, opening up the beach house, all are part of Mom's "vacation." And, whether you spend the family vacation in a rental, your own beach house, or on the boat, you're going to need to feed a bunch of hungry people.

I've tried to streamline the moving in, moving out, feeding frenzy by keeping a cupboard full of non-perishable ingredients that can be turned into a hearty seafood dinner for a crowd. Everyone is starving and dehydrated, so the salt in canned goods is important. Here's a quick and easy meal that even a mother suffering sunstroke, or seasickness can prepare. (Don't think you can get off that easily)

The fisherman coming home empty handed should know to stop at the seafood shack for 2-plus-pounds of shrimp.

Seafood Gumbo
Basic recipe for 12
So quick, you won't even miss the sunset!

From the cupboard:

2 cans Cream of Celery Soup
2 cans Cream Mushroom Soup
2 cans Rotel Tomatoes
2-3 cans lump Crab Meat (or fresh)
2 Tblsp. Minced Garlic (from a jar or fresh)
1 tsp. Curry Powder
Crystal Hot Sauce to taste

Fresh stuff:

4 stalks of Celery (chopped)
3 bunches of Green Onions (or a huge Vidalia chopped)
1 Bell Pepper ( I like red better than green)
1 stick of Butter
2 or more pounds of Shrimp (boiled and peeled)

Directions:

In a large pot, cook the celery, onions, pepper and garlic in the butter.
Add the soups, tomatoes and 2 cans (soup) of water.
Or, be creative and add 1 can of water and 1 of wine, or beer.
Add a flash of Crystal Hot Sauce (and put the bottle on the table)
Simmer, then add crab meat and shrimp. Heat until done.

For the unexpected, large "drop in" crowd, just serve over rice.

Shrimp Shark Bites: South of the Border

GAFF Mag Issue Nov-Dec 2008 — Tue, 24 Feb 2009 19:36:37 GMT

"WHAT'S THAT - A SHARK? Don't pull that thing in the boat! What ever you do, DON'T let him in the boat!"

Well, at least that's what I hear when fishin' with my brother-in-law, every single time I hook a shark. And it's true; you really shouldn't pull one in unless you're prepared to deal with it. Actually, he and I usually catch more sharks than what we're really fishin' for anyway, but we always have a great time - funny how that works out.

Well, as it happens, recently some fishin' buddies gave me a huge and beautiful shark filet, and promised me I'd like it too! One friend suggested I drown it in Worchester sauce and top with onions and capers. Another friend suggested painting it down with orange marmalade and garlic, and grillin' it over low flames. Well, those are okay ideas I guess, but as you might have already assumed, I decided on another approach more suitable for the GumboGuy pallet and a much hotter process, of course! He-he-he...

Ingredients:
1.5 lb. Shark Filet(s) (Can be substituted)
1 lb. Large Shrimp, Peeled and Cleaned
1 Can of Corn
3/4 Stick of Butter
1/2 Cup Chopped Green Onion
1/2 Cup Chopped Red Bell Pepper
1/2 Cup Chopped Yellow Bell Pepper
1/2 Cup Chopped Orange Bell Pepper
1/4 Cup Chopped Parsley
1/4 Cup Chopped Cilantro
2 TBSP Minced Garlic
2 TBSP Chili Pepper Paste
2 TBSP GumboGuys' Florida Heat Stroke
Sea Salt and Cracked Black Pepper to taste

Prepare Filet Directions:
First, pre-heat your oven to 350-degrees. Turn stove top up to medium high, and using a medium sized pan (one that can be used in the oven), melt 1/2 Stick of Butter and stir in 1/4 Cup of Cilantro, 1 TBSP Garlic, 1 TBSP GumboGuys' Florida Heat Stroke, 1 TBSP Chili Pepper Paste, and lightly Salt and Pepper. Salt your filet(s) and then mop the filet(s) around in the buttery pan making certain to evenly coat the filet(s) with that spicy gravy. Pan sear the filet(s) for almost 1 minute on both sides, cover the pan and pop it into the oven for about 20 minutes.

Prepare Shrimp and South of the Border Relish Directions:
In a separate medium pan, melt 1/4 Stick of Butter, throw in the Corn and slightly brown. Then add in all the Chopped Peppers, Green Onions, 1 TBSP Garlic, 1 TBSP Chili Pepper Paste, and 1 TBSP GumboGuys' Florida Heat Stroke. Now you're cookin' GumboGuy style, so throw in them Shrimp to stir-fry, but don't let 'em overcook! Right about the time your Shrimp are ready, stir in the Parsley.

Serve It Up Hot:
There are many creative ways to serve this up, but I like to toss that Shrimp Corn Relish right on top of the filet(s). Yep, that's the GumboGuy way!

Captain Craig's Smokin Amber Jacked Up Fish Dip

GAFF Mag Issue Sep-Oct 2008 — Fri, 26 Dec 2008 13:06:57 GMT

Captain Craig's "Smokin' Amber-Jacked-Up" Fish Dip Ingredients:

2-3 Medium Jalapeno Peppers Minced

1 Medium Vidalia Onion Minced

1 - 1.5 lbs Smoked Amberjack or King Mackerel Finely Diced

1-Cup Mayo

2 Tbsp Honey Mustard

2 Tsp Salt

2 Tsp Black Ground Pepper

2 Tsp Parsley Finely Chopped

Directions:

This is so very simple, even us GumboGuys can pull it off with a GAFF Girl hanging on one arm, fishing rod in the other hand, and never ever miss a strike!

Grab a large mixing bowl and add in all the ingredients, except the parsley. Stir everything up thoroughly and it's ready. Now, I recommend you chill the mixture for about an hour, but it's so dog-on good, it's highly unlikely you'll wait that long. When you're ready to serve, add some fresh, finely chopped parsley sprinkled over the top.

Now for kicks, this time out I took some ordinary wonton wraps you can buy at your local grocery store. I decide to bake some fish chips to go along with the dip. I basically cut some fish figures out of the wraps and baked them in a muffin pan at 350-degrees for about 6 minutes, or until golden brown. These turned out pretty darn prefect for the dip!

Cajun Fish & Andouille Casserole

GAFF Mag Issue May-Jun 2006 — Mon, 22 Dec 2008 20:17:28 GMT

Hey, Folks! There's a very rare occasion when after a good Cajun fish fry, there are left over filets. Hard to believe, isn't it? Anyway, when those rare events occur, I have a recipe I like to surprise my friends and family with now and then. It's Cajun. It's easy. And your friends and family are gonna love it!

Ingredients

4 good-sized fish fillets (use your favorite fried, grilled, broiled)
1 package of white and long grain wild rice mix (whatever brand you like)
1/4 cup chopped green onion
1/4 cup chopped white onion
1/4 cup chopped walnuts or pecans
1 lb. Cajun andouille sausage (links or ground)
1 can cream of mushroom soup
1 cup sour cream
1/4 cup Half & Half
1 cup mild cheddar or favorite cheese Finely grated

Directions

Prepare the package of white and long grain wild rice mix according to the directions, and add in the 1/4 cup green onion, 1/4 cup of white onion and 1/4 cup of chopped nuts.

Now, if you're using ground andouille sausage, simply brown the sausage in a pan on medium high. If you're using andouille links, quarter the links length-wise and cut up itty bitty bite size morsels to brown. Be certain to drain the sausage after cooking.

While your rice and andouille are cooking, grab a small mixing bowl and add in the cream of mushroom soup, sour cream and Half & Half. Blend it all together until it's smooth and looks like pudding.

Once you have drained the andouille sausage, add it to the cooked rice mix. Using a medium-sized casserole dish, we're gonna start building layers of ingredients. First, spread some of the pudding mix to cover the bottom of the dish. Add a layer of the rice and andouille mix. Add a layer of fish fillets. Add a layer of grated cheese. Repeat the process twice, which should bring you to the top of the dish. I hold back a little of the andouille to sprinkle on the top.

In a microwave, heat the casserole on high for 15 minutes. In a conventional oven, heat the casserole at 300 degrees for 30 minutes. The unique spice and smokiness of the andouille sausage, along with the nutty fragrance of the walnuts and texture of the wild rice blends well with any fish. The sauce in the casserole is creamy smooth and rich to taste. Notice I did not add any salt, pepper or spices, because I rely on the left over filets already being seasoned when originally cooked. This casserole will easily feed six to eight friends.

Snappin' Southwest Snapper

GAFF Mag Issue Jul-Aug 2006 — Mon, 22 Dec 2008 19:58:16 GMT

Folks, let me tell you there are few things finer than a great southwestern dish, especially when all the right ingredients come together. With that said, let me introduce you to a recipe I call the Snappin' Southwest Snapper. This dish began as a big Red Snapper fresh from the Florida Gulf. I filleted this baby, baked it to absolute perfection and topped it off with a blend of fantastic flavors mixed up into a great southwestern salsa/relish. The convenient side of this recipe is you can simply enhance your favorite store bought salsa with additional flavors, or you can build your own salsa/relish like I did.

Ingredients

1.5 lbs. Red Snapper, or three or four nicely sized fillets
2 Tbsp Extra Virgin Olive Oil - EVOO
1 Cup plain bread crumbs
3 Tbsp GumboGuys' Southwest Duster!
2 Tbsp Chili Powder
1/2 Tbsp Cumin
1/2 Tbsp Lemon Peel Granules
1/2 Cup Real Butter
1 Tbsp Minced Garlic
1 Can Sweet Whole Kernel Corn
1 Small Sized Sweet Onion
2 Medium Sized Tomatoes
2 Small Fresh Jalapeno Peppers
6 Small Fresh Sweet Peppers - orange, yellow, red
1 Tbsp Chives, finely chopped
1 Tbsp Cilantro, finely chopped
1 Tbsp Sweet Pickle Relish
Salt & freshly ground Black Pepper to taste

Directions for the Snapper

Preheat oven to 350 degrees. The total cooking time will be 40 minutes. Coat the fillets with 2 tbsp EVOO and lightly salt and pepper. Thoroughly mix 1 cup of plain bread crumbs with 2 tbsp GumboGuys' SouthWest Duster, and cover the fillets completely with the mix. Place the breaded fillets in a baking pan and equally sprinkle 1 tbsp of chili powder over the three fillet tops only. Now evenly sprinkle the 1/2 tbsp of lemon peel granules. Place the pan of fillets in the oven and set your timer for 15 minutes. After 15 minutes, melt 1/4 cup of butter and evenly distribute among the three fillet tops only. Place the pan back in the oven and set your timer for 15 minutes again. After 15 minutes, cover the pan with foil and continue cooking for 10 minutes. That's it! The fillets are done!

Directions for the Salsa/Relish

Now it's time to get chopping. All the peppers, sweet and hot, need to be halved, the seeds removed, and then thinly sliced. The sweet onion needs to be quartered and thinly sliced. The tomatoes, chives and cilantro need to be chopped. Place all the sliced and chopped ingredients into a medium sized bowl, add in 1 tbsp of sweet pickle relish and mix thoroughly.

Heat a large saute pan over medium high heat and toss in the remaining 1/4 cup of butter. Add 1 tbsp of minced garlic, the remaining 1 tbsp of chili powder, and the remaining 1 tbsp of GumboGuys' Southwest Duster. Open and drain the can of sweet whole kernel corn and toss it in the pan. Continue to heat and stir the corn until it begins to brown. Remove the corn from heat and allow to cool. After the corn cools, add it to the bowl of peppers and onions to mix thoroughly. That's it! The salsa/relish is done!

Serve these moist and golden fillets with a heapin' pile of the salsa/relish right on top or on the side. Now as I mentioned, you can bypass the DYI salsa/relish and enhance your favorite store brand by simply adding in the chives, cilantro and stir-fried corn. You'll be amazed how much this enhances the flavor. This recipe can feed about four real Americans!

Seafood Gumbo

GAFF Mag Issue Jul-Aug 2005 — Fri, 31 Oct 2008 11:57:56 GMT

A week at the beach, the family vacation, or just a fishing trip all mean the same thing: lots of extra work for Mom. The shopping, meal planning, the laundries, the packing and unpacking (suitcases, duffels and the car), closing up a house, arranging for the pets, opening up the beach house, all are part of Mom's "vacation." And, whether you spend the family vacation in a rental, your own beach house, or on the boat, you're going to need to feed a bunch of hungry people.

Here's a quick and easy meal that even a mother suffering sunstroke, or seasickness can prepare. (Don't think you can get off that easily.)

The fisherman coming home empty-handed should know to stop at the seafood shack for two-plus pounds of shrimp.

From the Kitchen of GAFF's guest chef, Vicki VanLandingham...

Basic recipe for 12... So quick, you won't even miss the sunset!

Ingredients

From the cupboard:

2 cans cream of celery soup

2 cans cream mushroom soup

2 cans Rotel tomatoes

2-3 cans lump crab meat (or fresh)

2 Tbsp. Minced garlic (from a jar or fresh)

1 Tsp curry powder

Crystal Hot Sauce to taste

Fresh stuff:

4 stalks of celery (chopped)

3 bunches of green onions (or a huge Vidalia chopped)

1 bell pepper ( I like red better than green)

1 stick of butter

2 or more pounds of shrimp (boiled and peeled)

Directions

In a large pot, cook the celery, onions, pepper and garlic in the butter.

Add the soups, tomatoes and 2 (soup) cans of water (Or, be creative and add 1 water and 1 wine, or 1 beer.)

Add a flash of Crystal Hot sauce (and put the bottle on the table.)

Simmer, then add crab meat and shrimp. Heat until done.

For the unexpected large "drop-in" crowd, serve over rice.