Fish & Seafood

Fish & Seafood

Grilled Blackened Red Fish

Seasoning mixture:

  • 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 be used)

Mix thoroughly in small bowl. Mixture can be doubled for cooking more fish.

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.

Stuffing mixture:

  • 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 dry)

A mixture of one-part crab meat and one-part shrimp can be substituted.

Basting mixture:

  • 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.

Charlie’s Oysters

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.