Hi Capt Mel

Here's my simple yet delicious peel and eat garlic shrimp recipe:

A pound or more of your favorite size shrimp, headless but unpeeled.

Olive oil

Garlic salt

Celery salt

Cover the bottom of a large sauté pan with the olive oil and heat. Add enough shrimp to cover half the pan bottom in one layer
Cover the shrimp with moderate amounts of the garlic and celery salt. Stir and cook until they just turn pink...1-2 minutes and remove
It is important not to overcook the shrimp Repeat process until all the shrimp is cooked, then peel and enjoy!

Bill Stockstill

Quick and easy snook and redfish

For snook and redfish I use on fillets bread crumbs on both sides lay them on a cookie sheet and add pieces of onion slices (about 3 slivers), garlic powder, soy sauce, salt and pepper. Preheat your oven to 500 and broil for about 20 minutes or onions are black. Once out of the oven squirt lemon juice on top and then your ready for gooood eating. You can add other spices of your liking.

Neanderthal Smoked Grouper

Ingredients
Whole Grouper
Lemon
Garlic
Lemon Pepper
Onion
Peppers
Sweet Potato

Preparation Instructions:

Gut whole Grouper and season with garlic lemon and lemon pepper. Stuff whole onion   and cut up green peppers inside the grouper cavity. I like to smoke my fish in a ceramic green egg. I use a mixture of oak and mesquite wood as fuel. I smoke the fish at 200 degrees and keep it in the egg for about 1 hour. When the meat falls of the bone your fish is ready. I cook a few sweet potatoes wrapped in foil. next to my fish. Make sure to poke some wholes in your potatoes.

Place your smoked grouper on a plate. Head and all. The white juicy meat has great flavor in every bite. The sweet potatoes are yummy. the onions and peppers are an interesting side dish. Enjoy! This dish will bring out the Neanderthal in you.

Jeff Fox, Publisher - Buccaneer Magazine

Capt. Mel,

I'm originally from Maryland, the Chesapeake Bay. When I cook fish, it's on the grill, ONLY. All I do is wrap the fillets in THICK aluminum foil with Old Bay seasoning and 2 to 3 spoonfull of butter. I cook it about 7 minutes on each side, flipping only once, and eat it right out of the wrapper.Try it one time. It's good.
Chuck
>~~~}}}<> "The Mighty Fisherman" <>{{{~~~<

Dear Captain Mel:

I am a big believer in keeping things simple when it comes to recipes. This one was adapted from Jane Brody's "Good Seafood Book" and is as good as it is simple. It can be used with almost any fish. Can be
broiled or grilled.

  fillets (preferably 1/4" or so thickness if broiled)
  vegetable oil spray or canola oil
  fresh ground black pepper or your favorite
  seafood seasoning  
  Dijon mustard

  1. If broiling, place broiling rack about 6" from  
     heat.
  2. Line pan with aluminum foil and spray pan and
     fish with vegetable oil or brush with canola     
     oil.
  3. Apply fresh ground pepper or other seasoning to
     fish then coat with generous amount of Dijon
     mustard on both sides.
  4. Broil for 5 to 10 minutes until mustard becomes
     somewhat dark in color in color and fish begins
     to flake.   

If grilling, thicker fillets can be used than  when broiling. To help keep your fillets intact  when grilling, it is a good idea to use a fish basket sprayed with PAM or a similar product.  Serve with lemon wedges.

Henry Schoolfield

(Good on fish but) Awesome for Grilled Shrimp:

Peeled Shrimp (I like tiger)
1 cup Mayonnaise
1 cup yellow mustard
1 tbsp Worcestershire
1 small finely minced onion
2 cloves finely minced garlic
1 tsp hot sauce
1/2 tsp lime or lemon juice
1/4 cup beer (or a much as possible while still retaining sauce
thickness)
kosher sea salt
white pepper

Mix the sauce and brush on to shrimp liberally, making sure that the shrimp have a good coating.  Grill until coating just starts to brown (about 2 minutes).  The coating will keep the shrimp very most so that
they burst in your mouth...Very Tasty.

Rich

Dear Captain Mel,

Last night I grilled part of the fish using the following and it was outstanding. You may want to try it. I plan on trying your oven
recipe with the other part. It really sounds good.

Infused Oil for Grilling Fish
From Frugal Gourmet Whole Family Cookbook
by Jeff Smith - p. 151

2 c Olive oil
1/4 lemon; 1/4 of 1 lemon peel; coarsely chopped
1/2 c Basil leaves coarsely chopped
1/4 c Parsley coarsely chopped
3 Garlic cloves peeled, crushed and chopped

Combine all ingredients in a small bowl and allow to stand at room
temperature for 2 hours. Brush fish with the oil when grilling. The
oil will keep or several days in the refrigerator

Thanks again for your help
Don Punke.

Capt. Mel:

Try these.  They are fairly simple and straight forward to make, and definitely set the tone for an evening.  There is some manual labor involved, but its worth it.

One dozen freshly shucked oysters (set aside the flat half of shells and clean them.   You can wash them in the dish washer.)
Fresh spinach
Lump blue crab meat
Vodka
Cayenne pepper (a little, a lot, depends on your taste)
One package of bernaise sauce

After shucking the oysters, place them in a bowl of vodka and add cayenne pepper.   Oysters love to swim in the stuff because it makes them all giggly.  I like them in it because it adds a unique taste and the vodka will kill any bacteria.  Add a couple of small sprinkles of cayenne and set aside in the refrigerator.

Soak the spinach to get all the sand off, remove stems and steam or boil the leaves. On a broiler pan, make a little bed of spinach on the half shell for the oysters to sleep off their drunken state.  Take the drunken, giggly oysters to bed.  Put the lump blue crab meat on top of the oysters, they prefer that position and appreciate the company.  Make the bernaise sauce according to the package directions.  Broil the oysters till the crab starts to turn a little brown.  Remove and top with the bernaise.

This stuff tastes killer.

Charles Moriarty

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