Captain Red Ed Brennan’s Favorite Fish & Seafood Recipes – Page 3

Panko Fish Fingers or Shrimp

Cut Trout, Cobia, Redfish or Grouper fillets into 1 to 1 ½” fingers and season with a fish magic or creole fish seasoning blend of your choice, do both sides. Dredge fingers in salt and pepper seasoned flour and then dip in beaten egg. Next, coat fingers with Panko (Japanese) bread crumbs. Most grocery stores…

Redfish Chowder courtesy of Ida Belle Davis, Cedar Key, Florida

4 # Redfish 1/4 cup Olive Oil 1-1/2 # Potatoes 1 Lemon (sliced) 3/4 # Onions 2 Tsp Salt & Pepper or to taste 1 Bell Pepper 1 Cup of Water 4 Stock of Celery 2 Cinnamon Sticks 1 Large can of crushed tomatoes 2 Tbsp Worcestershire Sauce 1 12oz Can tomato paste 1 Tsp…

Captain “Red Ed’s” Creole Redfish & Shrimp Casserole

This easily prepared recipe started back in the early 1980’s while staying at Mac Rae’s Fish Camp in Old Homosassa, with family and friends for the Thanksgiving weekend. This holiday tradition of staying at Mac Rae’s lasted at least 10 years, and this “gourmet feast” was always served the day after Thanksgiving, with fresh Redfish…

Captain “Red Ed’s” WORLD Famous Baked Beans

4 to 5 lbs. of canned pork and beans 1/2 cup onion, chopped 1/4 cup celery, chopped 1/3 cup bell pepper, chopped 2 tbsp. prepared mustard 1/2 cup molasses or ribbon cane syrup 1 tsp. Worcestershire sauce 5 shakes Tabasco sauce 1/2 cup barbeque sauce 1/2 cup catsup 2 strips bacon, uncooked and cut in…

Baked Grunts

6 whole grunts, cleaned 1/2 cup lime juice or juice of 5 Key limes juice of 1 small lemon 1 small hot red pepper salt and freshly ground pepper 4 tablespoons softened butter lime slices for garnish avocado slices for garnish Preheat oven to 350 degrees: Butter a shallow baking pan large enough to hold…

Steamed Blue Crabs

1 Lg stock pot with strainer insert (like the kind used for cooking pastas) ½ Dz live blue crabs (no more than that should go in the pot at a time) 1 bottle of beer 1/4 cup of vinegar 3 fresh lemons 1 tsp of peppercorns Old Bay seasoning 3 oz unsalted butter for melting…

Grilled Cobia Fish With Sautéed Jumbo Lump Crabmeat

3 tablespoons salted butter 1 pound jumbo lump crabmeat Salt and freshly ground black pepper to taste Six 8-ounce Cobia fillets, about ½ inch thick (or other firm, flaky white fish, such as redfish or black drum) 1/4 cup olive oil 1 recipe meunière butter 3 lemons, cut into wedges Preheat an outdoor gas or…

Big Orange Shrimp

12 Jumbo Shrimp 1 Big Orange 1 Lime 1 tbsp. Peanut oil (of course olive oil will work) 1 tbsp. Soy Sauce 2 tbsp. Orange Zest (shavings from orange peel) Hot sauce to taste Juice the citrus and combine with oil, soy, and half the zest, and the hot sauce. Let Shrimp marinade in refrigerator…

Double Dressing Fish

Fish Fillets Blue Cheese dressing Mayonnaise Mix equal amounts of blue cheese dressing and mayonnaise – enough to smother fillets on hand. Season fillets with favorite seafood seasoning. Spoon half of the dressing mix into a baking dish and place fillets on top of dressing, then cover fillets with remaining dressing. Sprinkle Italian bread crumbs…

Grilled Scallops on the Half Shell

50 fresh bay scallops still in the shell 1/4 cup of Extra virgin olive oil ½ tsp of salt 1/4 tsp of pepper 2 cloves of fresh garlic (finely minced) 1tbsp of fresh herb of choice – chives, oregano, Italian parsley or thyme *can also do a mix Rinse scallops in cold water, remove top…

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