Our Seafood Recipes

Capt Doug's favorites

Blackened Redfish

Grilled Redfish

Grilled Shrimp

Sautéed Shrimp

Steamed Shrimp

Grilled Scallops

Scalloped fish

Tip about cooking seafood:

Just because you may have taken seafood out of the oven or off the grill does not mean it has stopped cooking. Seafood will continue to cook even after you have placed it on the table. As long as the seafood is hot, the residual heat continues to cook it. This is the main reason many people end up with dry, overcooked seafood. 

Capt. Doug's Blackened Redfish

(I recommend cooking outside on a grill due to smoke and fumes.)

What you will need:

Seasoned cast iron skillet with lid

2 lbs Redfish fillets

Garlic (2 tablespoons fresh minced or 1 tablespoon powdered)

1 tablespoon Cayenne pepper*

1/2 tablespoon sugar

1 oz water (one shot glass)

1/2 teaspoon salt

1 to 1 & 1/2 oz olive oil

* you may substitute Cajun seasoning for cayenne pepper.

Recipe:

Dry the redfish fillets

Preheat skillet (must be very hot!)

Pour olive oil in skillet and make sure it completely covers bottom of skillet.

The next few steps must be done as quickly as possible.

Sprinkle sugar,1/2 of the Cayenne pepper and 1/2 of the garlic over the entire area where you are going to place the fillets.

Add the redfish fillets

Sprinkle salt and remainder of Cayenne pepper and garlic on top of the fillets.

Pour water around fillets and cover.

Cook covered for 4 to 5 minutes or until fillets begin to turn white on top and meat begins to separate.

Do not turn fillets over. The sugar and cayenne will form a spicy caramel on the bottom side while the steam poaches the top.

Try serving with a garnish of sautéed onion, garlic and tomatoes or fresh salsa.    

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Capt. Doug's  Grilled Redfish

The trick to the way I grill redfish is all in the preparation of the fish. You do not want to fillet the fish! All you need to do is cut off the redfish's head, split its back (butterfly it), and clean it out. Do not remove the skin or bones.

What you will need:

Redfish split 

Garlic (3 to 4 tablespoons fresh minced or 2 tablespoon powdered)

1 tablespoon Cajun seasoning

1 to 1 & 1/2 sticks of butter

Recipe:

Melt the butter in a sauce pan and mix in the garlic and Cajun seasoning.

Simmer for 3 to 4 minutes.

Dry the redfish.

Once your grill is hot. Lay the fish on the grill scales down. Baste the fish with your mixture of butter and garlic. Close the grill.

About every 10 minutes, re-baste the fish and close the grill. Continue doing this until the meat begins to flack apart. Do not turn the fish over! Once this happens, take a knife and poke about 5 or 6 small holes in the fish and through the skin allowing the water that builds up between the meat and the skin to drain off. It should only take about 2 minutes for the water to drain out.

With a large spatula, remove the fish from the grill and place on a large serving plate.

Take a knife and cut through the meat at the tail. Do not cut through the skin. Then take your spatula and slide it between the meat and skin starting at the tail while holding the tail. As you do this, pull the tail and skin away from the fish, lifting the meat with your spatula.

You can now remove the spine from the one side of the fish. This will also remove the ribs from that side. Be careful of the remaining bones. The great thing about grilling a redfish this way is you don't lose any of the meat. As for the remaining bones, I tell people all the time if you swallow a redfish bone, you'll probable swallow your fork too. Redfish have big bones. You do have to watch out for them though, so you may not want to serve redfish this way to people that have a problem with bones.

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Capt. Doug's Grilled Shrimp

What you will need:

2 lbs cleaned large shrimp

Garlic (3 to 4 tablespoons fresh minced or 2 tablespoon powdered)

1 tablespoon rosemary (fresh if possible)

1 tablespoon chive (fresh if possible)

1 stick of butter

1 large Grilling basket (aluminum foil can be used)

Recipe:

Melt the butter in a sauce pan and mix in the garlic.

Simmer for 3 to 4 minutes.

Dry shrimp.

Tip

The biggest problem people have is over cooking shrimp. The amount of time I have said to cook them is an average and not set in stone. Only cook the shrimp until they turn firm and white. 

Once your grill is hot, place shrimp in grilling basket (or on aluminum foil) and baste with 1/2 of the mixture of butter and garlic.

Sprinkle all rosemary and chive on shrimp and close the grill.

Wait 2 to 3 minutes, then turn shrimp.

Wait 2 to 3 minutes longer, then turn shrimp again.

Wait about 2 more minutes before taking them off the grill.

Serve hot with the remainder of butter to dip them in.

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Capt. Doug's Sautéed Shrimp

What you will need:

2 lbs cleaned large shrimp

Garlic (1 to 2 tablespoons fresh minced or 2 tablespoon powdered)

1 small onion

pinch of orange peel (fresh if possible)

1 tablespoon chive (fresh if possible)

1/4 stick of butter

pinch of fresh ground white pepper

Recipe:

Dry the shrimp.

Melt the butter in a large skillet or wok and mix in the garlic, onion and chive.

toss in shrimp and sprinkle with orange peel and white pepper and cover.

Wait about 1 1/2 minutes, then stir shrimp and recover

Wait about 1 1/2 minutes longer, then stir shrimp again.

Continue to cook until shrimp are firm and white, then remove from heat and serve.

These shrimp are great served over pasta.

You can also make a great sauce by adding condensed milk and more garlic to what is left in your skillet and cooking it down.

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Capt. Doug's Steamed Shrimp

What you will need:

2 lbs large shrimp with out heads.

Garlic (1 to 2 tablespoons fresh minced or 2 tablespoon powdered)

3 to 4 tablespoons Old Bay

Recipe:

Bring 4 to 5 cups water to a boil in large boiler pot

Add garlic and old bay to water and wait 2 to 3 minutes

Place shrimp in steamer, then put in boiler and cover partly

Let steam for 3 to 4 minutes

Once shrimp is firm and white, remove from boiler and serve.

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Capt. Doug's Grilled Scallops

What you will need:

2 lbs cleaned sea scallops

Garlic (3 to 4 tablespoons fresh minced or 2 tablespoon powdered)

1 tablespoon rosemary (fresh if possible)

1 tablespoon chive (fresh if possible)

1 stick of butter

Pinch fresh ground white pepper

1 large Grilling basket (aluminum foil can be used)

Recipe:

Melt the butter in a sauce pan and mix in the garlic.

Simmer for 3 to 4 minutes.

Dry the scallops.

Tip

The biggest problem people have is over cooking scallops. The amount of time I have said to cook them is an average and not set in stone. Only cook the scallops until they turn firm and white. 

Once your grill is hot, place scallops in grilling basket (or on aluminum foil) and baste with 1/2 of the mixture of butter and garlic.

Sprinkle all rosemary, white pepper and chive on scallops and close the grill.

Wait 2 to 3 minutes, then turn scallops.

Wait 2 to 3 minutes longer, then turn scallops again.

Wait about 2 more minutes before taking them off the grill.

Serve hot with the remainder of butter to dip them in.

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This is one of my favorite seafood recipes

The fish absorbs the flavor of the scallops

Capt. Doug's Scalloped Fish

What you will need:

2 lbs any fish . The less fishy the better.

Garlic (3 to 4 tablespoons fresh minced or 2 tablespoon powdered)

1 tablespoon Cajun seasoning

1/2 stick of butter

1/2 lb scallops (Bay Scallops work best)

1 small onion

Recipe:

Pre heat oven to 375°

Dry fish fillets

Corning Wear works best but you can use aluminum foil

Chop onion and scatter in bottom of bowl or in middle of foil.

Slice 1/2 of the butter over onion

Sprinkle 2 tablespoons of garlic over onion

Lay fish fillets on top of onions

Toss in scallops

Slice other 1/2 of the butter on top of scallops and fish

Sprinkle 2 tablespoons of garlic on top of scallops and fish

Sprinkle Cajun seasoning on top of scallops and fish

Cover Corning Wear or fold in sides of foil

Bake in oven for 30 minutes or until fish is flaking apart

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