Monthly Archives: February 2022

Trilogy Outdoors Media > 2022 > February
Author trilogyoutdoor Posted on

Grouper with Crab and Shrimp Sauce

6 Servings

Ingredients:

  • 1/4 cup butter
  • 1 1/2 cups heavy cream
  • 1 teaspoon Creole mustard
  • 2 (6 ounce) cans crabmeat, drained and flaked
  • 1 (4 ounce) can small shrimp, drained
  • 1 teaspoon Cajun seasoning
  • salt and pepper to taste
  • 2 pounds grouper fillets
  • 1 tablespoon olive oil
  • 1 lemon, juiced
  • 1 teaspoon chopped fresh parsley
  • salt and pepper to taste

Directions:
Preheat your oven broiler. Cover a medium baking dish with foil.
Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with the Cajun seasoning, salt, and pepper. Cook until thoroughly heated.
Place the grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.

Author trilogyoutdoor Posted on

Barbecued Bass

6 Servings
Ingredients:

  • 2 lbs. bass fillets
  • 1/2 c. cooking oil
  • 1/2 c. sesame seeds
  • 1/3 c. lemon juice
  • 3 tbsp. soy sauce
  • 1 tsp. salt
  • 1 clove garlic, crushed

Preparation:
Place fillets in a single layer in shallow bowl. Combine other ingredients and pour over fish. Let stand 30 minutes, turning once. Remove fish and reserve sauce for basting. Place fish on well greased wire grill. Cook 8 minutes on barbecue grill about 4 inches from moderately hot coals. Baste while fish is cooking. Turn and cook about 7 minutes on other side. Serve remaining sauce with fish. Yield: 6 servings.
Broiled Grouper with Crab and Shrimp Sauce
Everyone will think you were in the kitchen for hours!

Author trilogyoutdoor Posted on

Baked Snapper Rotena

So easy and so delicious!
4 Servings
Ingredients:

  • 4 tbsp Spanish olive oil
  • 4 cloves garlic
  • 2 large yellow onions
  • 3 sweet green peppers, not bell peppers
  • 1 26 oz can crushed tomatoes
  • salt and pepper to taste
  • a pinch of nutmeg
  • 2 bay leaves
  • 2 lbs snapper fillets

Preparation:
Slice 1 onion into thin rings and seed the peppers and cut into strips. Pour 2 tbsp olive oil into a large frying pan and heat to medium. Sauté the onion and peppers. Add the crushed tomatoes, salt, pepper and a pinch of nutmeg. Add the bay leaves. Cook for about 30 minutes.
While the tomato sauce is cooking, prepare the fish and pan. Cut the other onion into julienne strips and lightly fry in a pan. Grease a baking dish or casserole dish with a bit of olive oil and spread the strips around on the bottom of the dish. Flour the fish fillets and cut into 3-4 inch pieces. Place fish in baking dish. Cover fish with tomato sauce, spreading evenly.
Preheat oven to 350F degrees. Place in oven and bake until the fish is tender, 20-30 minutes.

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