Captain Red Ed Brennan’s Favorite Fish & Seafood Recipes

Grouper with Sweet and Sour Sauce

Sweet and Sour Sauce 1 tablespoon cornstarch1/2 cup firmly packed dark brown sugar1/3 cup red wine vinegar6 tablespoons pineapple juice, reserved from canned pineapple2 teaspoons soy sauce1 20-ounce can pineapple chunks, drained, juice reserved1 green bell pepper, seeded and cut into 1-inch cubes Fish Grouper is a firm fish and be can substituted with all…

Scallop Ceviche

Toss 1 pound bay scallops, 2 diced green tomatoes, 2 minced shallots, 1/2 minced jalapeno, 1/3 cup lime juice, 3/4 cup orange juice and 1-1/2 teaspoons salt in a glass bowl. Cover and chill, stir occasionally, 4 to 6 hours. Add salt, pepper and chopped cilantro. Top with sliced avocado.

Redfish Stuffed with Shrimp & Crabmeat

4 Redfish fillets 1 onion 1 bell pepper 2 bunches shallots 1 LB Shrimp 1 LB Crabmeat 1 stick butter 2 lemons 1 tomato 1 pt. half & half 3 slices bread Italian breadcrumbs Tony’s seasoning To make stuffing, melt ½ stick of butter in pan. Chop onion, bell pepper, and 1-bunch shallots and sauté…

Redfish on the Half Shell

Redfish fillets with scale side on Tablespoon of minced garlic 1 stick of butter 1 lemon Mix garlic, butter, and lemon juice in saucepan. Pour over fillets and cook on grill for 15-20 minutes. Season with Lemon Pepper Seasoning.

Hush Puppies

2 cups fine cornmeal (Alabama fine ground) 1 cup plain flour 1 tbsp. Salt 1 tbsp. Baking powder 1 ½ tbsp. Sugar 1 tsp. Pepper 1 ½ or 2 large Vidalia onions, finely chopped in a blender and mixed with 1 pint of buttermilk 3 eggs 12 to 16 ounces of sliced bacon (to season…

Grilled Lobster Tails with Herb Butter

1 stick butter, at room temperature 2 tablespoons chopped chives 1 tablespoon chopped tarragon leaves 1 clove garlic, minced Dash hot sauce Freshly ground black pepper 4 (7-ounce) lobster tails Olive oil Kosher salt Lemon wedges, for garnish Chive sprigs Special equipment, 4 metal skewers Preheat your grill to direct medium-high heat. In a small…

Shrimp & Cheese Grits

Shrimp and grits is said to have begun as a fisherman’s breakfast, created by shrimpers using the day’s catch. Original recipes called for sauteing the small local shrimp in butter and serving the seafood as a topping for creamy, stone ground grits. 1 ½ lb. Large shrimp, peeled and deveined Salt and freshly ground pepper,…

Grouper in Chablis-Mushroom Sauce

1 filet grouper, about 1 pound 2 tbsp. olive oil 1 slice white onion, chopped fine 4 large mushrooms, sliced 1 ½ cups Chablis wine 1 clove garlic, minced ½ tsp. thyme ½ tsp. marjoram ½ tsp. white pepper, ground 1 ½ cups chicken stock Wondra flour water Heat black iron skillet to medium and…

Grouper Nuggets

The Snook Inn, a little wood-framed restaurant at the foot of “the best snook fishing bridge in the US”, in Matlacha, Florida, used to do a landslide business every Friday night, serving Grouper Nuggets. Much to the anguish of seafood gluttons and connoisseurs alike, The Snook Inn closed in 1984. Though, The Snook Inn has…

Sauteed Bay Scallops

2 tbs. Extra virgin olive oil 1 lb fresh bay scallops 2 blood oranges, segmented with their juice ½ Meyer lemon, juiced 1 bunch pea shoots and pea pods salt and freshly ground black pepper In a saute pan over high heat, add the olive oil. Add the pea pods and cook until almost done…

Captain "Red" Ed Brennan's Favorite Fish & Seafood Recipes