Sea Food Recipes, fresh and salt water fish

Garlic/Ginger Bluefish Fillet

Clean and fillet your fish.  Remove all the red meat from the fillets, leaving only the white meat.  This removes that heavy, oily, superfishy taste associated with Blues..  Leave the skin on.  It holds the fillets together on the grill.  You may wish to use a fish grilling basket or foil, as well with a grated grill.  Mine has an iron griddle surface, though.

Ingredients for Marinade

Kikkoman Ponzu Sauce 2 tbsp/ fillet
Sesame Oil  (heavy drizzle)
Asian Brand Ginger and Garlic Seasoning, liberally coating fillets
A good dash of Everglades General Purpose seasoning per fillet

Marinate 1 hour at least in the refrigerator.  You can marinate it up to overnight.  Do so sealed in a ziplock bag.

Grill on a hot grill, 2-3 minutes per side or until flaky and white through the fillets but not dried out, brushing with sesame oil and additional garlic and ginger.  Apply a quick dash of ponzu right before you pull the fillets from the grill for a quick blast of citrus steam.  Serve with your favorite sauce.  My wife prefers tartar, I prefer a soy and wasabe blend. Serve with skillet browned potatoes with a bit of sesame oil drizzled in and a salad of your choice.  It's a great compliment to a steak or Hamburg Steak for a "Martin County Surf and Turf".

Lime Ponzu and Tomato relish for garnish


One whole ripe tomato, sliced and diced
3 TBSP Lime Ponzu from Kikkoman's
1 TBSP Olive Oil
1 TBSP chopped, fresh Cilantro
Healthy dash of Garlic and Ginger seasoning

Mix, chill and serve as a garnish over grilled fish such as sheephead or spadefish.  It tastes good over an omelette, as well, by the way, but use a strong cheese like goat cheese if you do, the lime in the Ponzu makes a wonderful flavor offset.

Spicy Stingray Wings

Raw Stingray Wings, absorbing the seasoning

Infusing the oil with garlic



1 Doz Stingray wings or flaps
Florida Heat Seasoning from Everglades Seasoning
2 tsp garlic, minced
Vegetable oil an inch deep in an iron skillet

If the rays are small and young, yo don't need to peel the skin before cooking, If over 12" diameter, though, you need to because the skin thickens as the ray ages.

Saute in the garlic infused oil for about 3 minutes/side over medium heat.  Serve with rice or other side of your choice.




  • 2 cups all purpose flour
  • 1 tsp salt
  • ¾ cup water, or coconut milk
  • 2 quarts water (for boiling dumplings)

For stuffing:
4-6 medium to large channel catfish
1 tbsp. curry
3 medium-sized tomatoes
4 cloves garlic
10 leaves shadow beni
1 small onion
1 pimiento
For curry stew:
1 cup coconut milk
1 tbsp. curry powder
2 tbsp. onion
1 tbsp. garlic
Salt and pepper to taste

Mix the flour and salt. Stir in the water and form a dough. Leave to rest before shaping the dough. (Note: Larger dumplings are boiled in salted water.)

Allow to cook for about 10-15 minutes or when dumplings float to the top. Drain and wash out with some cold water. Set aside for serving.

The Stew

Clean and skin the Channel Cats and score them. Chop finely the garlic, onion, pimento, and chadon beni. In a small bowl mix the chopped ingredients and add seasoning mixture.

Dice the tomatoes. Mix the seasoned mixture with the curry and masala. Mix the chopped tomatoes into the seasoning. This is your stuffing for the fish. Stuff the fish with the tomato and seasoning mixture.

Heat oil in a heavy sauce pan, add onion and garlic and cook slowly until yellow. Mix the curry in a little bit of water and add to the heated oil. Cook slowly.

Add fish and stir until coated with curry. Add a little water to the curry. Add coconut milk, salt and pepper to the curry and allow to simmer for about 15 minutes. Do not let it dry down.

Serve with dumpling.

This recipe was inspired by the cuisine of Trinidad and Tobago. Channel cats are a lot easier to get than Cascadoo, or Brown Hoplo, as they are called here in South Florida.

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