New - STUFFED & WRAPPED REDFISH FILLETS
Preheat oven to 350 degrees
Fillet fish any type fish will work (of course my favorite is redfish,
BJ's is flounder) Cut the fillets in approximately 1" x 3" pieces,
sprinkle with seafood seasoning, Old Bay Seafood Seasoning is great
but you can use any type.
Cut cream cheese into 1/2" pieces, so they will fit and almost cover
the fish fillet. Set the pieces on top of the seasoned fish fillets.
Slice, half and de-seed fresh jalapenos, put cut side down on the
Wrap the whole thing (fish fillet, cream cheese and jalapeno) with a
whole piece of thick sliced bacon, overlapping as needed, tuck the
ends on the bottom.
Place on a foiled lined pan that has some type of lip on it, (don*t
use a cookie sheet as the grease from the bacon will run off of it).
Sprinkle seafood seasoning again, bake at 350 degrees for
approximately 20-25 minutes or until fish is flaky. Your time in the
oven is going to depend on the thickness of the fish fillet. Shrimp
that have been butterflied is also greated this way.
New - REDFISH ON THE HALF SHELL
Fillet the redfish off of the
backbone leaving the rib bones attached, leave the skin and scales on
the other side. (If you have fished with me ask me to leave them on
the Half Shell and I’ll be happy to).
Fire up the BBQ pit and put the redfish meat side down for
approximately 1 minute, flip the half shell over so the scales are
toward the fire.
Squeeze a small amount of lime or lemon juice on the redfish then
cover the redfish meat with Picante Sauce or Ranch Dressing (either
one is delicious) and the skin will curl up and kinda make a bowl.
Continue to cook for several more minutes until the redfish meat
flakes with a fork. Serve and eat.
New - BLACKENED REDFISH
Fillet the redfish removing the
rib sections also so you have boneless fillets.
Roll the redfish fillet in unsalted melted butter (not oleo or
margarine) then sprinkle with Chef Paul Prudhomme’s Magic Seasoning
Blends, or “Blackened Redfish Magic”. Depending on how hot you want
the fillet as to how much you sprinkle on it.
Fire up your OUTSIDE burner and cook in a very hot cast iron skillet,
(do this outside as it smokes considerably) turning as you cook for
about 3 minutes per side, until the thickest portion of the redfish
can be flaked with a fork. Serve and eat.
Fire up the pit or preheat oven
to 350 degrees.
Slice the venison round steak into about ½” thick and sprinkle with
meat tenderizer and steak seasoning (any brand will work). Place on a
cutting board and pound with a meat tenderizer hammer. Lay meat pieces
in a bowl or pan of Worcestershire Sauce for approximately 10 minutes.
Chop up onions and jalapenos (if desired or red or green peppers can
be substituted or added)
After venison pieces have been marinated in the Worcestershire Sauce
lay out on a foil covered pan and put onions & peppers on top, roll up
and wrap with a thick sliced of bacon.
Tie with cotton string or put a skewer through it. These can also be
put on shish-ka-bob skewers.
These are awesome cooked on the pit or you can cook in oven for
approximately 25-30 minutes.
you aren’t hungry by now you are dead. My mouth is drooling thinking
of eating any of these recipes.
Fillet several flounders; set aside.
Stuffing Mix: Mix together 3 cups
crumbled left-over cornbread (or mix two small packages of cornbread
mix and cook them, then cool and crumble), ¾ cuts chopped onions, ¾
cups chopped celery, 1 tablespoon minced garlic, ¾ cup chicken broth
and 1-2 cups or approximately 1 lb. crumbled cooked crab meat.
Place a layer of flounder fillets in a 14 x 8 x2 inch casserole dish,
cover with ½ cup melted oleo or butter, sprinkle with ½ teaspoon of
Beverly’s Spice Mixture. Next, put a layer of the stuffing mix, cover
with a layer of flounder fillets and cover with ¼ cup oleo or butter,
sprinkle with ½ teaspoon seafood seasoning.
Bake at 350 degrees for 30 to 45 minutes or until golden brown. Trout
or other soft-meated fish may be used in place of the flounder. This
is a great dish to make ahead and refrigerate and bake when mealtime
1-pound cooked crabmeat
1-( 8-ounce) package cream cheese
3-tablespoons chopped black olives
4-tablespoons chopped green onions including tops
Whole canned jalapeno peppers
Cut jalapenos apart in the middle lengthwise and remove seeds. Mix
crabmeat, creamed cheese, olives and green onions together; stuff
jalapeno halves and serve. Sprinkle with Beverly Newton's Spice
Mixture, or paprika. Makes 10 to 12 servings.
CAPTAIN NEWTON'S "OVEN
FRY" FISH FILLETS
2-pounds boneless fish fillets
(approximately 6 pieces)
I-box of "Oven Fry" Extra Crispy for Pork, (Kraft General Foods Inc.)
Dip fish fillets in water. Roll in "Oven Fry" Extra Crispy for Pork
Chop mix. Spray a baking pan with a non-stick coating (Pam). Bake at
400 for 10 to 12 minutes, or until fish flakes when tested with a
fork. This recipe sounds very simple and it is! It is also very
delicious and low in fat and calories. Makes 4 servings.
SWEET & SOUR FISH FILLETS
2-pounds fish fillets such as
redfish, snapper, trout or flounder can be used
2-teaspoons baking powder
I-teaspoon baking soda
1 1/2-cups cold water (very important that the water is COLD as the
batter is very thin.)
Mix above ingredients together and dip dry fish fillets into batter;
let excess drip back into batter bowl. Drop fillets into deep fryer
and cook until fish floats or is golden brown. This recipe can be used
with shrimp or oysters as well. Serve with tartar sauce, cocktail
sauce or sweet and sour sauce. Makes 4 servings.
Sweet and Sour Sauce:
1 I/2-cups pineapple juice
Combine sugar and cornstarch. Blend in vinegar and catsup. Stir in
pineapple juice. Cook, stirring, until thickened and clear. Keep sauce
warm until needed.
BJ's FAMOUS FISH PATTIES
I-pound of fish fillets (de-boned)
Cook fillets in crab boil for 3 to 5 minutes or until fish flakes
apart. Drain fish and flake apart; add I/2-cup chopped onions and 1/2
to 3/4-cup Bisquick Mix. Form into patties and fry in I/4-inch
vegetable sauce until golden brown on one side, then turn over and fry
until other side is golden brown. Serve with catsup, cocktail sauce or
BJ's SOUTH TEXAS GUMBO
4-cups cut okra
I-cup chopped celery
1 1/2-cups chopped onion
5-tablespoons bacon drippings (fry 3 to 5 pieces of bacon; this is
essential). Sauté okra, celery and onions in bacon drippings until
golden in color, then add 6-tablespoons flour; blend, cook slightly
until lightly brown, this is your roux.
Add: 2-cans cut-up tomatoes and mix well.
1/8 to 1/4-teaspoon cayenne pepper
1/ 4-teaspoon black pepper
1 1/2-teaspoons thyme
2-tablespoons Worcestershire sauce
6-drops of Tabasco@ (or to taste)
2-quarts boiling water
Simmer gently 1 hour or until thick.
Add: 2 to 3-pounds small shrimp, peeled and de-veined
2-c1oves minced garlic
2-slices cut from the middle of a fresh lemon
Cook 10 - 15 minutes, remove lemon and bay
leaves. Remove from heat and add 4-teaspoons gumbo file powder. Serve
6- 8 cups cooked rice. Makes 8 to 10 servings. This is wonderful
reheated for leftovers the next day.
SOUTH TEXAS FRIED
Redfish fillets, cut into
pieces no more than 2-inches wide and I-inch thick
I-cup canned condensed milk
Stone ground yellow corn meal
Vegetable oil for frying
Dip fillets into cup of canned condensed
milk mixed with I-beaten egg. Roll fish in stone ground yellow corn
meal. Deep fry in vegetable oil until fish floats and is golden brown.
Any type fish, oysters or shrimp can be fried in above way and are
SOUTH OF THE BORDER
3-cups cooked and peeled shrimp
12-corn tortillas cut into small triangles
1-envelope dry onion soup mix
1-(10-12 ounce) jar enchilada sauce
I-can cream of mushroom or cream of chicken soup
1-(4-ounce) can chopped mild green chilies
1/2-cup chopped onions
1-( 4-ounce)can sliced ripe olives
l/2-cup sliced pimiento stuffed green olives
2-cups grated cheddar cheese
l/2-cup chopped pecans
l/2-cup chopped water chestnuts
Line a 14 x 8 x 2 inch casserole dish with
corn tortilla triangles. In a saucepan, combine soup
mix, 1/2-cup water, enchilada sauce, cream soup (mushroom or chicken),
and green chilies.
Heat thoroughly. Pour half of the sauce over the tortilla pieces,
arrange half of the shrimp
over the sauce over the sauce. Mix together onions, ripe olives, green
olives, pecans and water
chestnuts and sprinkle over the shrimp. Top with grated cheese. Repeat
with tortillas, sauce, shrimp, onion mixture, and top with cheese.
Bake 20-30 minutes at 350°.
Let stand 5 minutes before serving. Serve over rice if desired.
2-slices bread, crusts removed
milk-sufficient to moisten bread
I-pound crabmeat, picked
I-teaspoon OLD BAY@Seasoning
I-tablespoon baking powder
I-tablespoon chopped parsley
I-tablespoon Worcestershire sauce
I-tablespoon mayonnaise or salad dressing
3-4 tablespoons vegetable oil for frying
Break bread into small pieces and moisten
with milk; combine with remaining ingredients. Shape into patties. Fry
patties quickly in hot oil until brown. Makes 4 servings.
*Courtesy of OLD BAY@ McCormick &
I-cup cooked crabmeat
I-teaspoon Beverly Newton's Spice
Mixture or commercial seafood seasoning
I-tablespoon Worcestershire sauce
I-teaspoon baking powder
l/2-cup chopped onions
2-slices white bread with crust removed milk
Break bread in to small pieces and moisten
with milk. Mix all remaining ingredients and the bread and shape into
small balls about 1 l/2-inches in diameter; deep fry until golden
brown and serve hot.
Please feel free
and ask questions or send an e-mail and let her know how the
served to your family and friends!
Beverly J. Newton
(affectionately known here as BJ) has been living in Rockport for the
past 25 years. fishRockport.com welcomes her page as the newest
addition to the web site. Her wealth of knowledge in seafood
preparation is unique and absolutely delicious! Her husband Charlie
Newton is a living legend as one of Rockport's most experienced
Read Capt. Charlie's current fishing report NOW!