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Pan Seared Pompano
Lay filets on a plate meat side up.
Pour olive oil on the meat.
Season with salt, pepper, garlic-salt and paprika. Place meat side
down in a frying pan with a little butter. When your fork sticks
through the skin easily it's done! Melt a little butter on top and
squeeze a little lime juice. Complement with a Key-Lime White Sauce
if you like. Wah La, your done.
Bubby's Snapper
Chowder
One pound fresh fish filets.
2 medium peeled and cubed potatoes. (2 cups)
1 Medium diced carrot. (1/2 cup)
2 Teaspoons salt
1/4 Teaspoon pepper
4 slices of bacon
1/2 cup chopped onion.
2 Cups Milk.
3 Tablespoons of All-purpose flour
1/4 Teaspoon dried thyme (crushed)
Cut the fish into 2 inch squares. In a large saucepan bring 2 cups
of water to boiling. Add the potatoes and carrots. Reduce heat,
cover simmer for 5 minutes. Stir in the fish, salt and pepper.
Simmer covered for 10 minutes. Meanwhile in a skillet cook the bacon
till crispy. Drain the bacon reserving 2 tablespoons of the
drippings in skillet. Crumble bacon and cook the onions in drippings
till tender. Blend 1/2 cup of the milk into the flour stir into fish
mixture along with crumbled bacon, onion mixture, thyme and
remaining 1 1/2 cups of milk. Stir until bubbly. Cook 1 minute more.
Serves 6
Spanish Mackerel
Sesame
2 lbs Spanish Mackerel filets
1/4 cup catsup
1/4 cup Orange Juice
1/4 cup Sesame seeds
1 tablespoon finely chopped chives or green onion tops
1 tablespoon lime juice
1 tablespoon butter or margarine melted
1 clove of minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
Place the fish on a well greased
broiler pan skin side up. Combine remaining ingredients and use the
mix to brush the fish. (Save some mix) Broil about 3 inches from the
heat for about 4-5 minutes. Now turn carefully and brush with the
remaining sesame sauce. Broil 4-5 minutes or until fish flakes
easily. Makes 6 servings. |
