A collection of member’s favorite fish recipes

Barbequed Bluefish

Origin: Bluefish


4 bluefish fillets (1 Lb.)

1/4 cup chili sauce

1 tbsp drained white horseradish

2 tsp course-grain mustard

1/4 cup lemon juice

1/2 tsp ground black pepper Directions


Combine the chili sauce, horseradish, mustard, lemon juice, and black pepper.

Coat the fish in the sauce mixture.

Preheat the grill to medium-high heat. When ready to cook, spray grill rack with non-sticky cooking spray.

Grill the fish, covered, turning once and basting with remaining marinade. Cook fish just until it is opaque.


Basic Cakes


The Fish you Caught That Day (amount depends on the size of the village you have to feed)


White wine

Lemon butter (if Trout). Warm butter in a cup in the microwave for about 15 seconds, and add an equal amount of fresh-squeezed lemon juice. Heat a tiny bit more to soften the mixture.

Apple Juice (Option 1)

Parmesian or favorite grated cheese (Option 2)

Cheese Grits (This ingredient is the most important; Scott tells us that without Cheese Grits the meal is no longer considered “Cracker Food”).


Fillet the fish. For certain species (like a big speckled trout or small mangrove) splitting works too.

Soak the fillets in milk overnight. This is a fairly common practice, as it dramatically reduces any fishy flavor — even in the oilest fish.

The next day, drain the fillets.

Preheat your broiler to 400F. If you don’t use Fs, we don’t know what to tell you. This is a bake; the fact that the heat’s coming from above the fish doesn’t matter; the overall heat of the oven at 400F. heats the entire flesh, with the top heat adding texture to the coats you’re going to do.

Brush the fish with the lemon butter. Put it under the hot broiler for five minutes (no more) and pull it out.

Sprinkle the fish with White wine and Apple Juice.

Back in the broiler for another five-to-six minutes until brown.

The second option is to first sprinkly with white wine, then sprinkle generously with the grated cheese. Put the fish back in the broiler for about 4 minutes, take it out, put another sprinkle of cheese on it, then return it till it gets lightly brown.

Enjoy, and think CrackerFood :)

Blackened Redfish

Origin: Redfish


Redfish fillets (3 lbs. total)

1 stick melted butter

1/2 tbsp paprika

1/2 tbsp salt

1 tbsp onion powder

1 tbsp garlic powder

1/2 tbsp thyme

1/2 tbsp oregano

1/2 tbsp cayenne pepper

1/2 tbsp red pepper

1/2 tbsp black pepper


Dip fish fillets in melted butter, then into the mixture of seasonings.

Preheat cast iron skillet until very hot.

Cook fish 2 minutes on one side, turn and cook 1-2 minutes more on other side. (Be careful, this is a smoky dish.)


Blackened Snakehead Fish Recipe


1/2 Teaspoon paprika

1 Tablespoon onion powder

3/4 Tablespoon granulated garlic

1 Tablespoon dried thyme

1 Tablespoon black pepper

1 Teaspoon cayenne pepper

1 Teaspoon 1 tsp dried basil

1 Teaspoon dried oregano

1 Teaspoon kosher salt

1 snakehead filet, skinned

1 pineapple, diced

1 can cream of coconut (find it in the cocktail aisle)

½ bunch cilantro, chopped

1 habanero pepper (optional)

Roasted red peppers, strawberries, and avocado for garnish


Once you have all your ingredients lined up, preparation for this snakehead fish recipe will be very easy.

Step 1: Directions to prepare your snakehead fish

Mix first nine ingredients in a small bowl. Cut snakehead into four pieces. Towel off excess moisture, and coat each piece generously with seasoning. Sautee over high heat for three minutes. If not cooked fully, bake at 400 degrees for 3–5 minutes, depending on thickness.

Step 2: Directions to make piña colada salsa for snakehead fish

Combine pineapple and cilantro. In a separate bowl, stir cream of coconut until smooth. Add six tbs of cream of coconut to pineapple-cilantro mixture. Add diced habanero if desired.

Step 3: Final touches of snakehead fish recipe

Place fish atop salsa and garnish with roasted red peppers, strawberries, and avocado

Brown Sugar Redfish


Redfish fillets. Scale the fish but do not remove the skin. Filet it after you scale it, leaving the skin on. You’re going to baste the skin, and it will dramatically improve the taste of the dish.

Brown Sugar.

Melted Butter



 Fillet the fish. Like we said, Scale the fish, then filet it. Leave the skin on.

Melt the butter and sugar together. The amount of the ingredients depend on the number of filets. It has to do with my simplicity approach to cooking. The goal here is to make a mixture of the two so you have a thick paste to put on the filets. You will brush them at least twice; more if you want.

If you use coals and not gas, make sure you start the coals with one of those metal pipes that let you start the coals and get them white without putting lighter fluid on them. Don’t believe that lighter fluid taste doesn’t effect the fish. It does. Get them white and the grill very hot.

Clean the grill so it’s spotless. I talked about cleaning the grill in another recipe; use a big slice of potatoe if in doubt; get the grill real hot and use the vegetable to scrub the metal. It cleans a grill unlike any device you’ll ever find on late-night TV.

Baste the meat side.

Put the fish skin side down onto the burning hot and clean grill.

Cook for five minutes — no more. Timing is critical when you’re grilling fish.

Flip the fish. Immediately baste the skin side.

Cook for 6-8 minutes until flaky; baste it one more time a couple of minutes before you take it off.

Serve meat-side up. It will be brown and delicious.

Enjoy, and think CrackerFood :)

Flounder in Pecan Butter Recipe-Cracker Food!


Four Flounder Filets, two thick-side and two thin-side.

Two fairly-hard green tomatoes, sliced thinly

1 Teaspoon of Black Pepper

1 ½ Teaspoons of Sea Salt

1 Cup Crushed Pecans

4 tablespoons of salted butter

1 Cup Regular Flour

Two Eggs

1 Cup of MilkPreparation for the Fish and Tomatoes


There are two parts to this recipe; one for the fish and one for the tomatoes. You use the same wash to dip the fish as you use for the tomatoes.

Wash: Create the wash with the milk and the eggs.

Dry Dredge: The dredge is the flour and salt and pepper.

You fry the fish and the tomatoes the same way, and it’s easier if you do it in two pans. The pan you use for the fish should be the one you use for the pecan butter. Start the butter in that pan, and don’t burn the butter. Add the oil to the fish pan right on top of what butter is left when you remove the pecans.

Melt the butter on a medium heat. When it heats add the pecans, and saute them in the butter until they’re good and brown. Remove them and the butter and keep them warm.

Add about 1 tablespoon of oil to each of two frying pans.

Dip the fish into the dry dredge, then wash it in the egg and milk mix, dip them back into the flour, shake off the excess, and drop it directly into the hot oil.

Fry them 3-5 minutes on one side (depending on the thickness of the filets) and 2-4 on the other side.

Immediately put them on a big fluffy pile of dry paper towels. Get another handful and dab-dab-dab the excess oil off the fish and the tomatoes.

Drizzle the browned crushed and buttery Pecans over the fish – not the tomatoes

Fish Spread


3/4 lb. of fresh steamed fish. Mullet or Kingfish is great, and try adding a few clams and scallops into the basic mix.

1 tbsp. Sweet Relish

½ Sweet onion. Do a small dice so the pieces are small.

3 Stalks of Celery. Dice the onion and the celery at the same small dice. They should be the same size and smaller is better than larger, but do not cut them so small they’re wet.

1 tbsp. of Fresh-squeezed Lemon Juice

1 ½ Cup of Duke’s Mayonnaise. (Scott didn’t say Duke’s, we did. Personally, we think it’s the best there is).

2 tbsp. Chopped Parsley

1 Dash Worcestershire Sauce

1 Dash Hot Sauce

Salt and PepperMaking the Spread


Steam the fish so they’re flaxy. If you find the taste of Mackerel too strong and they are part of the base, filet the fish the night before (after making sure they’re iced as soon as they come to the boat or pier) and soak the filets in a mix of ginger ale and white wine. The soaking will remove ninety-nine-percent of the oily taste from the fish. Flake the fish well and again — be sure it’s not wet when it goes into the mix

Mix the ingredients lightly with a fork. Avoid smashing the ingredients together, instead create a fluffy textured spread.

Refrigerate overnight to meld the flavors, and enjoy on crispy crackers!