Jodie Lynn Sport Fishing Charters: Cooking with Jodie Lynn

***Cooking with Jodie Lynn***

**[Jodie Lynn Sport Fishing Charters**

57 Comares Ave, St. Augustine, FL 32080

**Call us today**

**(904) 540-2628**

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**MARINATED FISH NUGGETS**

2 pounds fish nuggets (amberjack works great!)

1-cup buttermilk (enough to cover fish)

¼-c hot sauce

**Fish fry mix**

In a bowl cover fish nuggets with buttermilk. Add hot sauce (you may use less or more depending on taste). Let soak at least 8hrs. Drain and coat fish nuggets with fish fry mix. Heat oil to 350 degrees and fry. Nuggets will float when they are done.

**This marinade is great…can use on any fish prior to grilling or baking!**

**COCONUT LIME FISH**

4 fillets of ANY mild white fish (Sea Bass, Vermillion Snapper, African Pompano, Amberjack)

1-2 teaspoons extra virgin coconut oil

½ teaspoon lime zest

¼ teaspoon fine sea salt or less

Paprika

Heat saut© pan over medium heat; add oil. Pat fish dry with paper towels and add to heated oil may spatter if not dried well. Cook 1-2 minutes per side depending on thickness (do not overcook fish! Fish will continue to cook as it rests) Before turning to second side sprinkle lightly with salt and lime zest and repeat this step for other side. Sprinkle very lightly with paprika. Very sweet; goes well with avocado dishes/salsa

**FISH WITH DILL SAUCE**

1/3-cup mayonnaise

¼ cup brown sugar

2 tablespoons dill (I love dill on fish!)

2 tablespoons country style mustard

1 medium fish fillet (can be used with a stronger tasting fish like Wahoo, Kingfish but works well with Mahi and
Grouper)

Preheat oven to 300 degrees. Mix all ingredients together except fish and spread on top of fish. Bake 25 minutes (time depends on thickness of fish and may be doubled for more fish)…dont over cook fish:D

**GRILLED FISH STEAK**

1/3-cup soy sauce

¼ cup orange juice concentrate

2 tablespoons cooking oil

2 tablespoons tomato sauce

1 teaspoon prepared mustard

1 tablespoon green onion and top, minced

1 clove garlic, minced

4 fish steaks (can be used with a stronger tasting fish like Wahoo, Kingfish but works well with Mahi and Grouper)

**For marinade**, combine all ingredients except fish steaks and olive oil; pour mixture over fish steaks in shallow glass baking dish. Refrigerate, covered, 30 œ 60 minutes. Drain fish steaks but reserve marinade. Pour the reserved marinade into a small saucepan. Bring to boil for 1 full minute. Preheat grill and cook over direct heat. Lightly spray steaks with olive oil (or brush on) and place steaks on the grill. Grill fish until tender/flakes with a fork, 5 œ 10 minutes (dont over cook!) Turn fish steaks once and brush with marinade halfway through cooking time.

**PAN-FRIED FISH FILLETS**

2 tablespoons sesame seeds

1 teaspoon minced garlic

4 scallions, minced

1-teaspoon sesame oil

1-tablespoon soy sauce (low sodium is best)

¼ teaspoon cayenne pepper or to taste

Salt and ground pepper

2-4 Snapper fillets (this can be Red Snapper, Mangrove Snapper, Triggerfish, Vermillion Snapper)

Toast sesame seeds in a dry pan over medium heat, shaking occasionally until darkened and starting to pop, 3-4 minutes. Max half with the garlic, half with scallions, sesame oil, soy sauce, cayenne, S&P. Coat fillets with the mixture and allow to sit while oil heats. Heat oil in nonstick skillet until shimmering. Carefully add each fillet. Cook until lightly browned and opaque all the way through, approx. 3 minutes; cook and brown other side. Top with reserved scallions and sesame seeds.

**CITRUS GARLIC BAKED FISH**

**Ingredients**

1 tablespoon extra-virgin olive oil

1 medium red bell pepper (thinly sliced)

2 tablespoons fresh cilantro (coarsely chopped)

1 cup long grain white rice

4 fish filets (such as snapper, grouper, tilapia; 1 1/2 lb)

5 oz fresh sliced onions (1 cup)

1/4 cup white wine

1/4 cup orange juice

2 tablespoons fresh lime juice

1 tablespoon minced garlic

1 teaspoon dried thyme leaves

1 teaspoon paprika

Preheat oven to 350 °F. Place oil in 2-quart baking dish.

Slice bell pepper.

Chop cilantro.

**Steps**

Place fish filets in baking dish, turning to coat with oil (wash hands). Arrange pepper and onion slices over fish;
sprinkle with cilantro.

Combine remaining ingredients; pour over fish. Bake 15 œ20 minutes (uncovered) or until 145 °F (and flesh

separates easily). Serve with rice.

**BLACKENED GRILLED GROUPER SANDWICH**

**Ingredients**

1 medium tomato (rinsed)

1 1/2 lbs grouper (or Mahi) fillets (thawed, if needed)

cooking spray

2 tablespoons blackening seasoning

4 Bakery Kaiser rolls

4 tablespoons tartar sauce

8 lettuce leaves (rinsed)

**Steps**

1. Preheat 2-sided tabletop grill. Cut tomato into 1/4-inch-thick slices. Cut fish into 4 portions. Coat both sides of fish with cooking spray then sprinkle with blackening seasoning.

2. Place fish on grill (wash hands); close lid and cook 5 minutes or until fish is opaque and separates easily with a fork. (If using regular grill, double cooking time, turning once.) Cook time may vary depending on thickness of fish.

3. Cut rolls in half, if needed. Spread tarter sauce on bottom half of each roll. Top with lettuce and then tomato slice.

4. Add fish; top with remaining lettuce and top half of roll. (Assembling with lettuce next to the roll helps to

5. List item

prevent soggy bread.) Serve.

**PESTO GROUPER**

**Ingredients**

fresh basil leaves (about 3/4 cup)

1/4-cup mayonnaise

1 teaspoon Dijon mustard

2 tablespoons basil pesto

1 1/2 pounds grouper fillets

1 tablespoon Montreal steak seasoning

**Steps**

Preheat 2-sided tabletop grill. Chop (rinsed) basil leaves finely; then measure (1/2 cup) and place in medium bowl. Stir in mayonnaise, mustard, and pesto until well blended.
Remove any bones from fillets. Sprinkle both sides of fish with steak seasoning.
Coat fish with basil mixture and place on grill, topping with any remaining mixture. Wash hands. Cover and grill 5-7 minutes or until internal temperature reaches 145 °F. Use meat thermometer to accurately ensure doneness. (If using regular grill, double cooking time, turning once.) Serve.

**GROUPER FROMAGE**

1 tablespoon butter or olive oil

3/4 cup chopped onion

2 cups shredded Monterey Jack

1 cup mayonnaise

1 teaspoon hot pepper sauce (recommended: Texas Pete)

1 teaspoon House Seasoning, recipe follows

4 grouper fillets, about 8 ounces each

1 lemon, halved

Crushed red pepper flakes, to taste

1 stick cold butter, cut into 8 slices

**Directions**

Preheat oven to 350 degrees F.
In a small skillet, add 1-tablespoon butter or oil over medium heat. Add onion and cook until softened, about 10 minutes. Transfer to a large bowl and cool slightly.
To the bowl, add the cheese, mayonnaise, hot pepper sauce and 1/2 teaspoon House Seasoning. Mix well and set aside. Grease a 13 by 9 by 2-inch baking dish. Sprinkle the fish with the remaining 1/2 teaspoon House Seasoning. Place the fish in the baking dish and squeeze the juice of the lemon over it and sprinkle with red pepper flakes. Top fish with slices of butter. Bake for about 10 to 15 minutes or until fish is almost done; the time will depend on the thickness of your fish. Remove the dish from the oven and cover each fillet with 1/2 cup of the cheese mixture. Return to the oven and bake until cheese melts, about 8 to 10 minutes.

**House Seasoning:**

1-cup salt

1/4-cup black pepper

1/4-cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months. Yield: 1 1/2 cups

**GRILLED GROUPER WITH MANGO HABANERA BARBEQUE SAUCE**

**Ingredients**

3 tablespoons olive oil

1/2 cup diced onion

1 habanero pepper, diced with seeds and ribs removed

1 teaspoon diced garlic

2 cups diced mango

1/4 cup fresh lime juice

1/2 cup white vinegar

2 tablespoons granulated sugar

1/2 teaspoon dry mustard

1 1/4 teaspoons salt

4 (6-ounce) grouper fillets

1/4 teaspoon fresh cracked white pepper

**Directions**

Place a 1-quart saucepan over medium high heat and add 1 tablespoon of olive oil to the pan. Once the oil is hot, add the onions and habanera pepper and cook until the onions are translucent, about 3 to 4 minutes. Add the garlic to the pan and cook for 30 seconds. Deglaze the pan with the lime juice and vinegar. Bring the pan to a boil then reduce the heat to medium. Add the sugar, mustard, and 1/2 teaspoon of the salt to the pan. Continue to cook the barbeque sauce until the mangoes are very soft, about 5 minutes. Remove the pan from the heat and allow the sauce to cool for about 15 minutes. You can leave the sauce chunky like this, or puree the contents of the pan in a blender on low speed for 1 minute, if desired. Reserve the sauce until ready to use. Sauce will keep up to 10 days in a non-reactive air-tight container in the refrigerator.

**Preheat** a grill to medium heat. Season the grouper with the remaining 3/4 teaspoon of salt and the white pepper. Place the fish on the grill and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 5 minutes or until cooked through. During the last few minutes of cooking, brush the fish with the sauce. Serve with a simple salad, if desired.

[Jodie Lynn Sport Fishing Charters:]