Jonie Shares Some Special Recipes With Readers

By Jonie Maschek

Catches are being made of black tip shark. I am receiving phone call: “Are they good to eat?” or “How do I cook them?”

My suggestion would be: Marinate them in 2/3 cups of beer, 1/3 cup of cooking oil, 1 - tsp. garlic powder and 1/4 tsp. of black pepper. Cover, place in refrigerator for about 30 minutes. Broil 8 to 10 minutes until flaky.

Some people prefer frying black tip shark. They marinate them in milk for 20 minutes, roll in corn meal, then back into the milk, before deep frying in a deep fry cooker.

For those who don’t like the fish smell and love shrimp, I suggest: 2 pounds of shrimp peeled (I devein them. I don’t like that black line.)

3-cups cooked long grain rice
1-cup shredded cheddar cheese
1-can undiluted can mushroom soup
2 tsp. Worcestershire sauce
1/2 tsp dry mustard, or a liquid one
1/2 tsp ground pepper
1 tsp cajun seasoning
1//4 cup milk
1/2 cup green onions combine with butter
Precook in pan until tender, add to other ingredients. Bake 375 degree for 45 minutes.
This is an easy way to fix a shrimp and rice casserole for dinner.

Try this new grouper recipe:

1-1/2 cups crushed potato chips
1/4 cup grated Parmesan
1 tsp ground thyme
1 pound grouper fillets or may
cut into finger strips
1/4 cup milk
Combine all ingredients and dredge fish into the potato chips, cheese and milk
Bake at 500 degrees for 8 to 10 minutes.
Garnish grouper with Banana Salsa: (see below).
2 medium or larger ripe bananas chopped
1/2 cup chopped green peppers
1/2 cup chopped red peppers
3 green onion - chopped
1 Tbl. chopped cilantro, optional
2 Tbl of light brown sugar
3 Tbl vegetable oil
1/4 tsp salt and pepper
1 small Jalapeño pepper chopped (optional)
Cover and chill three hours, serve over grouper.

Using microwave oven:

Defrost fish by removing it from its original wrapper.
Place fish on micro proof dish.
To prevent outer edges from drying out or beginning to cook, it is best to remove fish from oven before it has completely thawed.
Finish defrosting under cold running water.

Cooking fish in microwave:

Fish sticks - 4 oz - cook 7 to 10 minutes.
Fresh fish fillets: one pound, cook 14 to 17 minutes.
When cooking fillets in microwave, place thick edges and thick ends toward the outer edge of the dish.
When cooking fillets in microwave, place thick edges and thick ends toward the outer edge of the dish. Cover with plastic wrap or wax pepper. Check often. Fish needs to be flaky when done.
Try oyster kebabs over a barbecue:
2 dozen oyster drained
24 strips of bacon
Lemon juice and ground black pepper.

Season oysters will lemon juice and pepper, wrap each oyster in a strip of bacon and thread on skewer, may leave a space between each oyster.

Cook over barbecue about 15 minutes or until bacon becomes crisp.

Barbecue fish sticks or grouper fingers.

12 fish fingers sauted or brushed with lemon juice and melted butter, place over hot barbecue and cook each side until brown. Cover with 1/2 cup tomato sauce, 1 grated onion, some chopped chives and 2 tbsp of lemon juice. Sprinkle with capers and parsley.

Fish are out there and I have seen many great catches this week.

It seems that all the snook I saw last week were caught by women. Perhaps you men just haven’t had a picture taken with your catches.

Redfish are being caught in all the waterways.

Tarpon are out at the Skyway Bridge.

Mangrove snapper are in the channels.

Trout are on the flats.

Whiting are in the rivers.

Sheepshead and drum are being caught from the piers.

Whatever your catch bring in only what you or your friends can eat. Release the rest.

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