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Fish & Seafood
Grilled Blackened Red Fish
- 1 teaspoon red pepper (preferably Cayenne)
- 1 teaspoon black pepper
- ½ teaspoon white pepper
- 1 teaspoon crushed basil leaves
- 1 teaspoon paprika
- ½ teaspoon salt
- 4 red fish fillets (any other firm meated salt water fish can
Mix thoroughly in small bowl. Mixture can be doubled for cooking
Sprinkle fish liberally with seasoning mixture and place on very
hot grill, approximately 400°, for about five minutes or until
fish is dark brown or black. Turn and cook for about five minutes
longer. Try to turn fish only one time. A real smoky fire is best
for this recipe. Serve at once on heated dish.
Grilled Oysters on the Half Shell
Oysters can be purchased by the bushel, unshucked, for about 1/3
the price of shucked oysters and have a much better flavor.
Wash oysters and place on grill in the shell. Cook at 250°
for approximately 15 minutes. Oysters will open themselves and have
a slightly smoked flavor. Sprinkle with salt and pepper and serve
on the half shell.
A variation to this recipe is to break off the top of the oyster
after it has cracked itself partially open and put a small amount
of spaghetti sauce on the oyster and sprinkle with mozzarella cheese;
then return it to the grill until the cheese is melted.
Grilled Stuffed Flounder
To prepare flounder, score very lightly to form a diamond pattern.
With sharp knife make a slit down the center of the dark side. Turn
knife flat and slice along ribs to form a pocket. Salt and pepper
and set aside.
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 2 stalks celery, chopped
- 7 slices of bread (soak bread in water for two minutes and squeeze
A mixture of one-part crab meat and one-part shrimp can be substituted.
- Juice of one lemon
- 1 stick of melted butter
Saute celery in a small amount of cooking oil for a few minutes.
Add onion and bell pepper and saute until tender. Add bread and
simmer for 30 minutes, stirring occasionally. Add ½ pound of
medium shrimp cut into 1/4 inch chunks. Cook until shrimp is pink.
Stuff pocket of flounder with stuffing mixture until full, forming
a mound in the middle. Sprinkle with paprika. Put flounder on aluminum
foil folded at the edges and place on grill at 300°. Baste occasionally
with basting mixture until flounder has reached a golden brown.
Serve piping hot on a heated plate.
Zesty Bar-B-Que Shrimp
Peel and devain shrimp. Place in foil pan and sprinkle with Tony
Chachere's Creole Seasoning. Cook on grill at 225-250° for about
30 minutes, turning once.
Make a pan from heavy duty aluminum foil and place on the grill.
Pour oysters into pan, do not wash oysters. Sprinkle with Tony Chachere's
(Sash-er-ee) Creole Seasoning. Cook on pit at 250° for 15 minutes.
Oysters in a Blanket
Drain oysters and salt and pepper. Cut bacon strips in half. Tightly
roll oyster in half strip, turn and roll in another half-strip to
form a square. Pin with toothpicks and cook on grill at 250°
for about 45 minutes.