Recipes
- as seen on Chevy Florida Fishing Report
- As seen on SUN SPORTS TV - The Florida Sports Network -
- On The award-winning Chevy Florida Fishing Report - hosted by Whit Watson -
- with special guest and south Florida fishing expert Captain Dave Sutton -
Owner Jay Herrington showcased a few of our
Yellow
Tail Snapper Recipes
Fried
Yellow Tail Snapper Filet
2
lb yellow tail snapper fillet
2
cups flour
tsp
salt
tsp
pepper
Lime
Wedges
Mix flour, salt and pepper in shallow container. Dredge skin-on fillet in flour mixture. Deep fry in 350-degree vegetable oil about 5 minutes or until it floats, drain on paper towels, and serve with lime wedges
Fried
Whole Yellow Tail Snapper
Wash
fish and remove any remaining entrails.
Soak cleaned and gutted fish in milk for 30 minutes in
fridge.
Shake
excess milk from fish and season with salt and pepper; roll in
cornstarch then in flour, coating fins and flesh well.
Lower
fish in 300-degree oil, slowly.
Deep-fry about 9 minutes for a 1 ½ pound fish, drain
well, put on platter, top with mango relish.
If pan frying cook about 6 minutes on each side
Mango
Relish
1
tsp sugar 1
juice of one lime
1
mango – skin removed and diced
3 – slices onion
½
cup diced red pepper
1 habanera pepper seeded
pinch
salt pinch
pepper
Pulse in blender or food processor for 20-30 seconds
Yellow
Tail Snapper in Foil
2
tablespoons olive oil or
butter
sliced onion
sliced
mushroom
diced tomatoes
Everglades
seasoning
Yellow Tail Snapper Filet
Lightly
oil a piece of 10 x 12 foil with 1-tablespoon olive oil. Layer onions, mushrooms and tomatoes on foil.
Season filet with everglades seasoning and place on top
of vegetables, skin side up.
Drizzle remaining olive oil on filet and fold foil to
make a loose packet.
Bake
in a 350-degree oven, 10-12 minutes or place on hot coal for
8-10 minutes.
Open
foil pack, place plate over entrée. flip plate and foil in one
motion and remove foil.
Baked
Yellowtail with Creole Sauce
1-pint
whole milk
1-
1 ½ pound yellow tail snapper
prepared
Cajun seasoning
2
cups Creole sauce
Soak
snapper in milk for 30 minutes, drain well.
Cut 3 slits ¼
in deep on both sides of snapper.
Season well, with Cajun seasoning. Place
seasoned fish in ovenproof pan and ladle Creole sauce over.
Cover with lid or foil and bake at 350 degree for 30
minutes. Remove
whole fish using large spatula and place on platter, spoon
remaining sauce over fish and serve with white rice and mixed
vegetables.
Easy
Creole Sauce
¼
stick butter
1 small diced onion
1
small diced bell pepper
3 stalks celery – sliced
dash
salt dash
pepper
1
tsp. thyme
1 tsp crushed red pepper
2
bay leaves
1 cup canned salsa
1
tablespoon chopped garlic
2 green onions – sliced whole
3
tablespoons flour
1 tablespoon Worcestershire sauce
1
tablespoon bottled hot sauce
1 tablespoon chopped parsley
2
cups canned chicken broth
Sauté onions, peppers and celery in butter until just turning color, 2 minutes. Add salt, pepper, thyme and bay leaves, 6 minutes, stirring often. Add salsa, green onions, garlic, 2 minutes, stirring constantly. Add flour, and cook 1 minute to form a rue type mixture, add Worcestershire sauce and hot sauce and slowly add chicken broth, simmer until thickened. Finish with chopped parsley, yields 5 cups.
Cooking
Time Table for 1 ½ lb Yellow Tail Snapper
Fillets
– Foil – 10-12 minutes 350 degree oven
Fried
– 5 minutes or until floating in 350 degree oil
Baked
whole – covered 30 minutes, leave standing 5 minutes
Fried Whole – 8-10 minutes in 300-degree oil
- Florida Style Smokehouse & Grill -
7937 Daetwyler Drive
Orlando FL 32812 ph: 407-812-6881
Hours: Sunday -Thursday 11 a.m.-11 p.m. - Friday-Saturday 11 a.m.-1 a.m.
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