Flying Fish Fleet

*Antawan Smith is a former Sports Director for SNN6 in Sarasota

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Cooler Full of Red Grouper

Fish Recipes

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FLYING FISH STEW


1 tbsp. extra virgin olive oil
1 cup chopped sweet onions
1/4 cup chopped celery
1 tsp. chili powder
1 1/2 cups frozen whole kernel corn
1 tbsp. Worcestershire sauce
1 can (14 1/2 oz) diced tomatoes, undrained
2 cups water
1 lb. Sand Perch cut into bite-sized pieces (or other lean white fish fillets)
1/4 cup chopped fresh parsley
cayenne pepper
salt
  1. Heat oil in a Dutch oven over medium high heat
  2. Add onion, celery, and chili powder. Saute 3 minutes or until tender.
  3. Stir in corn, Worcestershire sauce, diced tomatoes, water, and cook for 10 minutes.
  4. Add Sand Perch and cook for 3 minutes or until fish is done.
  5. Add cayenne pepper and salt to taste.
  6. Stir in parsley.

Serves 6



YELLOWTAIL SNAPPER FISH TACOS


1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1 package taco seasoning, divided
1 lb. yellowtail snapper cut into 1 inch pieces
2 tbsp. canola oil
2 tbsp. fresh squeezed lemon juice
1 package (12 count) taco shells, warmed or flour tortillas

Toppings:
shredded cabbage
chopped tomatoes
lime juice
taco sauce

  1. Combine sour cream, mayo, cilantro and 2 tbsp taco seasoning and mix in small bowl.
  2. Combine fish, canola oil, lemon juice, and remaining taco seasoning and mix in a medium bowl. Pour into large skillet
  3. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with a fork.
  4. Fill taco shells with fish mixture.
  5. Top with toppings.
Serves 6



GULF OF MEXICO HONEY-SPICED AMBERJACK W/ MANGO SALSA


12 Amberjack fillets (4-5 oz each)
2 1/2 tbsp canola oil
5/8 cup honey
1/2 cup fresh squeezed lime juice
4 ripe mangoes, 3 peeled and diced, reserving 1 sliced for garnish
5 tsp lime zest
3 kiwi fruit, peeled and sliced for garnish
3 small onions, peeled and quartered
5 fresh jalapeno peppers, halved and seeded
5 tsp Spanish paprika
5 tsp extra virgin olive oil
4 tsp garlic salt
1 1/4 tsp ground cinnamon
1 1/4 tsp fresh ground pepper
1 1/4 tsp ground allspice
  1. In a small bowl, combine honey, lime juice and lime zest and whisk until blended.
  2. Remove 1/2 cup of mixture and place in a food processor container; set aside. Add diced mangoes to honey-lime mixture remaining in bowl. Toss to coat and store in refrigerator.
  3. Add onion, jalapeno, paprika, canola oil, garlic salt, cinnamon, pepper and allspice to honey-lime mixture in food processor container. Process until finely chopped, scraping down sides as necessary. Spread mixture evenly over both sides of Amberjack
  4. Arrange Amberjack on pre-heated grill with Mesquite charcoal. Grill until cooked through, basting with blender mixture.
  5. Remove Amberjack to serving platter and top with reserved diced mango and decorate with sliced fruit. Serve with plain rice.


Serves 10

SARASOTA MARGARITA GROUPER


4 6 ounce Grouper fillets
1/3 cup tequila
1/2 cup orange liqueur
3/4 cup fresh squeezed lime juice
1 tsp. salt
3 large garlic cloves, peeled
4 tbsp extra virgin olive oil
3 medium tomatoes, diced
1 medium onion, chopped
1 small jalapeno, seeded and minced
4 tbsp chopped fresh cilantro
1/4 tsp white sugar
salt
1 tbsp extra virgin olive oil
fresh ground black pepper

  1. Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 tsp salt, garlic, and extra virgin olive oil.
  2. Pour mixture over fillets and rub into fish. Cover and refrigerate 1/2 hour, turning the fillets once.
  3. Preheat grill for high heat.
  4. In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.
  5. Remove fillets from marinade, and pat dry. Brush fillets with oil and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes.
  6. Remove from heat, strain out garlic cloves, and set aside to cool.
  7. Grill fish for about 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish.
  8. Spoon salsa over fish, and drizzle with cooked marinade.

Serves 4



EMILY'S MELT-IN-YOUR-MOUTH MAHI MAHI


4 Mahi Mahi fillets
1/3 cup extra virgin olive oil
1 juice of 1 lemon
1/2-2/3 cup Italian style bread crumbs
1/2-2/3 cup grated parmesan cheese
1-2 tsp dried dill weed
1-2 tsp dried rosemary, crushed in fingers, or 2 tbsp fresh rosemary
salt
fresh ground black pepper
  1. Pre-heat oven to 350 F
  2. Whisk together olive oil, and lemon juice in a bowl big enough to dip fish into.
  3. Mix bread crumbs,parmesan, dill weed, rosemary, salt and pepper in another bowl similar in size.
  4. Dip each fillet in olive oil mixture, then coat with bread crumb mixture and place in a 9x13 glass dish.
  5. Bake for about 15 minutes or until fish flakes easily with a fork.

Serves 4



 

 

Recipes courtesy of: FUZION FOOD GROUP