Fly Fishing with Wild Bill

Archive for the ‘Baked’ Category

One of their most popular recipes at the Bright Star is the Snapper and Shrimp Au Gratin. While visiting Bessemer, Alabama I had the pleasure of dining at the Bright Star Restaurant. I can now say I know why it is so popular – the food was delicious!

*Yellowtail Snapper is a favorite since it has a soft and sweet texture; whether whole or filleted it makes a desired catch.

Ingredients

• Whole Yellowtail Snapper
• Italian Bread Crumbs
• 1 small onion chopped
• 1 green bell pepper chopped
• 1 sliced tomato
• 2 tbsp chopped fresh basil
• 1 clove garlic crushed
• Extra Virgin Olive Oil
• Sea Salt
• Ground Black Peppercorn
• 1/4 White Dry Cooking Wine

Directions

Prepare the fish by scaling or filleting it depending on how you would like it prepared.

Sauté the onion, green pepper, garlic and basil in olive oil. When the onion is tender then add the cooking wine.

Place the fish in a baking dish. Spread the sauted onion and pepper on top of the fish. Salt and Pepper the fish and then sprinkle lightly with Italian Bread Crumbs.

Sauté the sliced tomato in olive oil then place on top of the fish.

Bake at 350 degrees for about 45 minutes for the whole fish and 20 minutes for fillets.

*If you prepare the fillets instead of the whole fish you will see that the fish just melts in your mouth!

*Yellowtail Snapper is very popular in South Florida so you are sure to catch one of these.

Ingredients

• Yellowtail Snapper
• Portabella Mushrooms
• Onion
• Garlic
• Chef Paul Prudhomme’s Blackened Redfish Magic Seasoning

Directions

Sauté mushrooms, onion and garlic with olive oil. Place filleted fish on baking dish
then put mushroom mixture on top. Roll up and lightly sprinkle seasoning on top.
Bake in oven for 10-12 minutes. Serve with your favorite vegetables.

*If you want something sweet and tangy try the Baked Honey Garlic Yellowtail Snapper.

*This Mutton Snapper is grilled then baked with a special sauce.

Ingredients

• Whole Mutton Snapper
• 3 egg yolks
• 1/3 cup Extra Virgin Olive Oil
• 3 cloves Garlic
• 1 tsp Cayenne Pepper
• 1/4 Lemon Juice
• 1/4 Dry Vermouth White Wine
• 1 tbsp Parsley
• 1 tbsp Oregeno
• 1 tbsp Basil
• Salt & Pepper

Directions

Remove scales from the fish. Place on the grill for about 5 minutes on each side.

Blend the egg yolks with the olive oil and put in a skillet on medium heat. Then saute’ the remaining ingredients together until creamy.

Spread all over the fish and bake in the oven for about 10 minutes not covered.

*Kingfish is a difficult fish to prepare since it has such a distinct taste. Most people just release them because they don’t know have a good Kingfish recipe. Try this baked kingfish recipe and you are sure to love Kingfish!

Ingredients

• 1lb Kingfish
• Mayonnaise
• Garlic Powder
• Ground Pepper
• Blackened Redfish Seasoning
• Extra Virgin Olive Oil

Directions

Spread mayonnaise on the whole fish. Place fish in baking dish and sprinkle garlic powder, ground pepper & Blackened Redfish seasoning on top of the fish. Drizzle olive oil over the top of the fish and place in oven at 300 degrees for about 15 minutes. Remove and serve!!

Smoked Kingfish is also delicious. Then of course you can make it into a dip!

Ingredients

• Juice of one lemon
• 3 tbsp olive oil
• 4 tbsp white wine
• ½ tbsp corn starch
• 1 tsp parsley
• 2 tsp basil
• 1 tsp sage
• ½ finely chopped onion
• Fresh spinach
• Baby Bella mushrooms
• Ground black peppercorn
• Salt
• Italian bread crumbs
• Hog Snapper

Directions

Brush olive oil on both sides of the snapper filet, salt & pepper. Then coat with bread
crumbs on both sides. Bake at 275 degrees for 15 minutes. Steam the fresh
spinach until soft and tender. Sauté onions and mushrooms with butter until soft
then add lemon juice, white wine, corn starch and herbs. To serve, place a bed
of spinach on platter and top with baked snapper. Then add sauté ingredients on top.