JC,s Grilled Grouper
From The Admirals Kitchen!! JC,s Grilled Grouper! This is a South Baja secret … and a great way to grill fish that leaves you worry-free. Not only does this make for easier fish cleaning, but the scales keep the fish from drying out while on the grill. Fish cooked this way consistently result in juicy, moist fillets. Ingredients 4 tablespoons melted butter 3 cloves minced garlic 1 tablespoon finely grated Parmesan 1 tablespoon Essence, recipe follows 4 tablespoons olive oil 1 (3 1/2 to 4 pound) grouper, fillets removed with scales...
read moreBlackened Yellowtail Snapper with Mango Salsa
From The Admirals Kitchen!! Blackened Yellowtail Snapper with Mango Salsa Ingredients 1 cup cubed ripe mango $ 1/2 cup fresh cilantro, chopped 1/4 cup chopped red onion 1 jalapeno pepper, minced 2 tablespoons fresh lime juice $ 2 (6-ounce) skinless yellowtail snapper fillets 1 tablespoon melted butter 2 tablespoons prepared blackened or jerk seasoning Preparation Combine mango and next 4 ingredients in a bowl. Cover and chill until ready to serve. Brush snapper with melted butter, and coat both sides with seasoning. Heat a large cast-iron or...
read moreLobster Cheddar Biscuits
From The Admirals Kitchen!! Lobster Cheddar Biscuits Ingredients Nutrition Servings 12 Units US – 2 cups Bisquick – 2⁄3 cup milk – 1⁄2 cup shredded cheddar cheese – 6 tablespoons butter – 1⁄2 teaspoon garlic powder – 1⁄4 teaspoon Old Bay Seasoning Directions 1. Heat oven to 450. 2. Combine Bisquick with 4 Tablespoons butter using a pastry cutter or a large fork. 3. Add milk, and cheddar cheese. 4. Stir together. 5. Spoon onto an ungreased cookie sheet. 6. Bake for 8-10 minutes. 7. In a small sauce pan...
read moreShrimp with Garlic!!
From The Admirals Kitchen!! Shrimp with Garlic!! Smoking Fish Info Inside? Ingredients Nutrition Servings 6 Units US 25 -30 large shrimp, raw and peeled (or jumbo) 3 tablespoons chopped garlic, fresh (see tip) or 3 tablespoons from a jars 1 cup fresh parsley, chopped 2 teaspoons paprika fresh ground sea salt, to taste (see tip) fresh ground pepper, to taste 1⁄2 cup olive oil 2 tablespoons butter Directions In a large Ziplock freezer bag, mix everything except the butter and swish it around good to coat all of the shrimp. Or, mix everything...
read moreFried Needle Fish?
From The Admirals Kitchen!! Fried Needle Fish? This quick recipe for crispy-fried needlefish is an at-home version of the dish that is served at beach bars throughout Mexico. It’s a perfect finger food to serve outdoors on a hot day, accompanied by cold, cold lager beer. This recipe from the small state of Chiapas adapts itself to any small fish, just as smelt, whitebait, or whatever your fishmonger might have that’s in the 2-4 inch category. The fish need to be cleaned first, but nothing more – leave on the heads, fins,...
read moreBlackened Amberjack!
From The Admirals Kitchen!! Blackened Amberjack!! Ingredients 1 (1-pound) Amberjack fillet 1 tablespoon paprika 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon black pepper 1/2 teaspoon ground red pepper Cooking spray Preparation 1. Cut fillet into 4 equal pieces. Combine paprika and next 6 ingredients in a small bowl; stir well. Dredge fish in spice mixture; let stand 5 minutes. 2. Coat a large cast-iron skillet with cooking spray; place over high heat until very hot. Add fish,...
read more