Capt. Karty's Seafood Specialties from Mosquito Lagoon
Please do not wash or soak fillets before cooking. When necessary, handpick the fish scales or use the back of a knife to scrape them off. You will not believe the difference. Fish fillets are like sponges.
Feel free to substitute fishes.
Easy does it!
Sprinkle fillets with Italian salad dressing, dry lemon pepper seasoning, or pesto and broil.
Fish on the Grill
Invest in a fish basket for grilling. Place a layer of sliced onions and green peppers, seasoned fillets (try Cajun) and another layer of onions and green peppers. Drizzle with butter, olive oil and/or lime juice. The vegetables keep the fish moist; do not despair if some char.
Combine ¼ cup Mayonnaise, 2 Tbs. Sweet pickle relish, and Worcestershire Sauce.
Combine ¼ cup Ketchup, Lemon juice, 1-2 Tbs. Ground Horseradish, Chili Powder, and Celery Seed.
Also served as entrée.
-2 Lbs. Fillets
-¼ cup white wine or beer
-1/3 Lb. Butter
-½ cup diced cheddar cheese
Preheat oven to 350 degrees. In a blender, combine eggs and 1/8 cup cheese. Blend until liquefied. Melt butter in iron skillet. Add fish and sauté on both sides. Add 1/8 cup wine. Pour blended mixture over fish. Put skillet in oven and broil until a light brown crust is formed. Also can be prepared in one small dish for each serving.
Fish on Roasted Peppers
Slice several (green, red and/or hot) peppers and onions. Reserving some for topping, place in baking dish. Sprinkle with beer, Olive Oil, Worcestershire and pepper. Roast in a 450 degree oven on the top rack for 15 minutes. Sprinkle fillets with cumin and paprika (try other seasonings) on both sides; seasoned salt on one side. Dot fillets with butter. Lay fillets over roasted peppers. Top with reserved onions and peppers. Bake 10 minutes.Cover with grated Monterey Jack or Cheddar Cheese and parsley or chives. Bake until done and cheese is browned. Serve with rice or bread.
Cook fish fresh
-¾ cup fish stock
-½ cup chopped onion
-¼ cup fresh Basil
-2 tomatoes; peeled, seeded, and chopped
-1 (or more) chopped garlic cloves
-½ cup whipping cream
To make stock, simmer uncovered (no longer than 15 minutes): 3 cups of water, 1-1½ Lbs. washed fish bones, ½ cup each chopped onion, carrot, and celery, ½ lemon (squeeze and throw in). Skim the surface to remove scum and foam. Strain. Freeze any leftover.
Heat oven to 350 degrees. Sauté onion and garlic in butter until soft in ovenproof pan.Add fish; flip when browned. Cook; put in another pan and place in oven. Add tomatoes and stock to drippings in pan.Simmer; reduce. Add whipping cream, pepper, basil and 1 tsp. Lemon juice.Pour mixture over fish and serve with rice. If you desire a smooth sauce, strain before serving.
Cajun Barbequed Shrimp
Appetizer or entrée; serve on French or Italian Bread.
-2 Lbs. Shrimp, peeled or unpeeled
-1 stick butter and 3-4 Tbs. Olive Oil
-¾ cup white wine or beer
-¼ tsp. White and black pepper
-½ tsp. Cayenne pepper
-Chopped garlic and parsley
Juice of one lemon or lime
Heat in pan to simmer; let thicken. Add shrimp. Cook 5-10 minutes and pour over bread.
Shrimp in Basil Leaves
-Shrimp, peeled and butterflied
-Ham, Prosciutto, Canadian bacon, or cooked bacon
-Large Basil leaves
-Olive Oil or Salad Dressing
Cut meat and cheese into small pieces. Insert meat and cheese in a shrimp and roll in Basil leaf. Put shrimp on skewers. Drizzle well with Olive Oil or dressing. Grill or broil.
“We really did enjoy our time on the water and on the dock watching Capt. Karty fillet our catch! Thank you so much for a great time!”
“I’ll be scalding up some genuine Red on the grill tonight and saluting you with a toast at Happy Hour. Thanks a heap!”
-Jim “Bon” Bongaard, Charlotte, North Carolina