In the kitchen.....

WHAT TO MAKE WITH YOUR CATCH!

Featuring Smoked Kingfish Dip, Pecan Crusted Trout, & Sheepshead Fish Tacos!

SMOKED KINGFISH DIP

Enjoy on your favorite crackers or toasted French bread.

2 cups of smoke kingfish, flaked (be sure to remove large pieces of skin)

2 tablespoons fat free mayo

4 tablespoons fat free sour cream

A couple shakes of Old Bay seasoning or Everglades Seafood seasoning

4 drops of hot sauce or more to taste

3 drops of Worcestershire sauce or more to taste

Freshly cracked black pepper to taste

Optional garnish: lemon & capers

Directions

  • Mix by hand or blend together in a food processor for a more creamy dip!

PECAN CRUSTED TROUT

  • ½ cup crushed pecans

  • 1 teaspoon crushed dried rosemary

  • 1 teaspoon salt

  • black pepper to taste

  • all-purpose flour, or as needed

  • 4 (4 ounce) fillets trout

  • 1 egg, beaten

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.

  • Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.

  • Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

SHEEPSHEAD TACOS

  • 2 medium tomatoes, seeded and finely chopped

  • 1 small red onion, peeled and finely chopped

  • 1 clove garlic, minced

  • ½ cup roughly chopped cilantro

  • 1 jalapeño, halved lengthwise, seeded and cut crosswise into half moons (optional)

  • ¼ cup mayonnaise

  • ½ cup sour cream

  • 2 limes, 1 halved and 1 cut into wedges

  • Kosher salt

  • Freshly ground black pepper

  • 1 tablespoon canned chipotle pepper, finely chopped (optional)

  • 2 pounds of sheepshead

  • 12 6-inch fresh corn tortillas

  • 2 cups shredded green cabbage

  • A saucy hot sauce, like Tapatio or Frank’s

Directions

  • Mix onions, garlic, cilantro, jalapeno and tomatoes in a bowl making a perfect combination for the sheepshead tacos.

  • Combine the sour creme and mayonnaise until it is fully mixed. Add lime juice, chipotle seasoning, salt, and pepper. The more chipotle you add the spicier it will be.

  • Heat the oven burner to a medium temperature. Spray your pan with olive oil to ensure the sheepshead will not stick. Coat both sides with old bay seasoning and cook for 6-8 minutes.

  • Once the fish is cooked to a white flakey texture, remove it and cut into strips for the tacos.

  • Place tortilla on a plate. Cover the tortilla with your chipotle mayo mixture that you made. Add the sheepshead on the bottom. After adding your fish add your salsa mix of onions, garlic, cilantro, jalapeno and tomatoes to it. Add some shredded cabbage to it.

  • Serve with a lime wedge and side of hot sauce to add more kick to it.

Jacob HardyComment