RECIPES
Beer Battered Catfish

6 Catfish Fillets
1 ½ Cups Flour
2 Tbsp Baking Powder
1 Tbsp Sugar
1 tsp Salt
¼ tsp White Pepper
1/8 tsp Cayenne Pepper
12 oz. Dark Beer

1. Sift Together All The Dry Ingredients.
2. Add The Beer And Mix Until Smooth.
3. Coat Catfish Fillets and Deep Fry at 350 Degrees Until Golden Brown.
4. Serve With French Fries and Malt Vinegar

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Grilled Bourbon Salmon w, Garlic Potatoes

16 Oz Bourbon Salmon Fillet
1 # Potatoes Peeled and Quartered
3 Tbsp Butter
½ Cup Cream
4 Cloves Garlic
S&P to taste

1. Place garlic in a 350 degree oven for about 15 minutes or until soft.
2. Cook Salmon on a Hot Grill.
3. Cover potatoes with Cold water, bring to a boil
and cook about 15 Minutes or until soft
4. Heat Cream and Butter in a Pot until warm
5. Drain Potatoes and Add Cream Mixture and Roasted Garlic,
Mix until Smooth and season with S&P.
6. Place Potatoes and Salmon on a Plate and Serve with a Wedge of Lime.

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Crab cakes With Remoulade

4 Tbsp Whole Butter
8 Crab Cakes
2 ½ Cups Mayonnaise
1 Tsp. Garlic
1 Tsp. Shallots
2 Green Onions
1 Rib Celery
1/3 Cup Chopped Dill Pickles
2 Tbs. Chopped Capers
1 Anchovy Fillet Pureed
1/3-Cup Sour Cream
2 Tsp. Red Wine Vinegar
2 Tsp. Lemon Juice
A Splash of Worcestershire
1 Tbs. Dijon
1 Tsp. Dry Mustard
Salt and Pepper to Taste

1. Puree All Ingredients Except Butter And Crab cakes.
2. Heat Butter in Large Skillet and Cook Crab cakes until Golden Brown and Heated Through.
3. Place Crab cakes on a Plate and Serve Sauce on the Side.

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Curried Seabass Fillet

1 Tbsp Olive Oil
2 7oz Seabass Fillets
¼ Cup White Wine
2 Tbsp Good Curry Powder like Madras
1 tsp Minced Garlic
1 Cup Heavy Cream
S&P To Taste

1. Heat Oil In Saute Pan
2. Season Fillets with Curry Powder and Cook until Golden Brown
3. Remove Fillets and Add Garlic to the Pan, Deglaze with White Wine.
4. Reduce Wine and Add Heavy Cream. Simmer Until Thick. Season with S&P.
5. Place Fillets on Platter and Cover with Sauce. Serve with Rice.

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Chili Seared Salmon with Orange Butter Sauce

1 Tbsp Olive Oil
16 oz. Salmon Fillet
2 Tbsp Chili Powder
1 Shallot Chopped
1 Clove Garlic Chopped
1 tsp Fresh Thyme Leaves
1 Tbsp Cider vinegar
½ Cup White Wine
Juice and Zest of 1 Orange
½ Pound of Butter
S&P

1. Place Shallot, Garlic, Thyme, Vinegar, Wine and Orange Juice ands Zest in a small
pot and bring to a simmer.
2. Heat Oil in a Pan, Season Salmon with Chili Powder and Sear until Crusted.
3. When Orange and Wine Is reduced to 1 Tbsp Slowly Wisk in Butter without Boiling and season with S&P.
4. When salmon is Cooked Through Place on a Plate and Top with Sauce.

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Cajun Catfish with Creole Sauce

3 Tbsp Olive Oil
4 Cajun Catfish Fillets
¼ Cup Diced Onion
1 Clove Minced Garlic
1 16 oz can Diced Tomatoes
½ Green pepper julienne
1 tsp Crushed red Pepper S&P To Taste

1. Heat 1 Tbsp Olive Oil in a Sauce Pan. Cook Onion, Garlic, Crushed red Pepper and Green Pepper for 1 Minute.
2. Add Diced Tomatoes and Simmer for 5 Minutes. Season w, S&P
3. Heat Remaining 2 Tbsp Olive Oil in a Large Skillet and Cook Catfish on Both sides until Dark.
4. Place Catfish on a Plate and Top with Sauce. Serve with Rice.

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Jerked Tuna with Caribbean Black Bean Salad

4 Tuna Steaks
¼ Cup Jerk Seasoning
1 16 Oz Can Black Beans
½ Cup Mixed Chopped Bell Peppers
½ Cup Green Onions Chopped
1-Cup Fresh Cut Corn
½ Cup Basil Minced
½ Cup Cider Vinegar
1 Tbsp Dijon Mustard
1 ½ tsp Ground Cumin
1 tsp Minced Garlic
1 tsp Ground Black Pepper
½ tsp Salt
1 ½ Cups Olive Oil
1. Toss Together All Ingredients Except Jerk Seasoning and Tuna and Let Marinade for at Least 1 Hour.
2. Season Tuna and Grill Over High Flame
3. Spoon Bean Salad Onto a Plate And Place Tuna On Top.

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Broiled Orange Roughy with Mustard Sauce

¼ Cup Melted Butter
1 Lemon
1 Tbsp Fresh Chopped Dill
S&P To Taste
4 Orange Roughy Fillets
1-Cup Mayonnaise
½ Cup Sour Cream
½ Tsp. Garlic
¼ Tsp. Worcestershire Sauce
A Dash of Tabasco Sauce
Juice of ½ a Lemon
1 Tsp. Shallots
1 Tbs. Chopped Gherkin
1 Tbs. Chopped Capers
1 ½ Tbs. Dijon
2 Tbs. Grain Mustard
1/8 Tsp. Cajun Seasoning
2 Tsp. Chopped Chives
2 Tsp. Chopped Parsley
Salt and Pepper to Taste

1. Puree All Ingredients Under Orange Roughy.
2. Place Fish Fillets on Pan, Brush with Butter, Sprinkle with Herbs and Season with Salt and Pepper. Place into a Pre-Heated 450 Degree Oven and Cook for 15 Minutes or Until Done.
3. Remove from Oven and Squeeze Lemon.

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Seared Tilapia with Tomato Basil Coulis

½ cup Flour
2 Large Tilapia Fillets
1 tsp Olive Oil
½ tsp minced Garlic
1 tsp Minced Shallot
¼ Cup tomato paste
1 Cup crushed Tomatoes
½ Cup chicken Broth
2 tsp Chopped Basil
1 tsp Chopped Oregano
S&P
1. Place all Ingredients, Except Tilapia and Flour, in a Sauce Pan and Simmer for 15 Minutes and Puree.
2. Dredge Tilapia in Flour and season with S&P.
3. Heat Oil in a Skillet and Fry Tilapia until Crisp.
4. Place Tilapia on a Plate and Top with Coulis

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