Fish

Instructions

WHAT TO DO

1. Preheat oven to 350°. Season red snapper with creole seasoning and set aside.

2. In a large cast iron skillet, add oil and bring to medium-high heat, add fish skin side down, sear until fish becomes crispy, turn fish over and cook for 2-3 minutes. Remove fish from skillet, place on a baking pan and roast in oven for 6-8 minutes until tender and flaky. Remove from oven and let rest. 

3. In the same cast iron skillet, add butter, onions and garlic. Cook and stir until fragrant about 2-3 minutes. Add collards and cook for 3-5 minutes. Stir in rice and season with creole seasoning to taste; set aside.

4. In a cast iron skillet on medium heat add butter and Tasso ham. Cook for 2-3 minutes then add flour. Stir until gravy base starts to brown, 5-7 minutes, then season with salt and pepper.

5. Slowly stream in ½ c. chicken stock, whisking constantly until base starts to thicken, add more stock depending on your desired thickness. Season gravy with creole seasoning to taste. Serve over red snapper and collard green rice. Garnish with sliced baby tomatoes. 

Ingredients
  • 2 filet of red snapper, skin on
  • 1 tbsp. creole seasoning
  • 2 tbsp. olive oil
  • 2 tbsp. unsalted butter
  • ¼ piece yellow onion, diced
  • 1 tbsp. fresh garlic, minced
  • 5 collard green leaves, stemmed and chopped
  • 2 c. ready cooked brown rice
  • 1/3 c. low sodium chicken stock
  • Kosher salt and ground black pepper
  • 6 baby tomatoes, sliced
  • 3 tbsp. unsalted butter
  • 12 c. Tasso ham, diced
  • 3 tbsp. all purpose flour
  • 1 pinch Kosher salt
  • 1 pinch of fresh ground black pepper
  • 2 c. warm low sodium chicken stock
  • Creole seasoning
Instructions

WHAT YOU NEED

 

Garlic-Lime Basmati Rice:

1 c. long-grain basmati rice

Coarse salt

½ c. fresh cilantro

2 tablespoons fresh squeezed lime juice

1 tbsp. olive oil

2 garlic cloves

 

Sheepshead Fish:

2 tbsp. olive oil

2 Sheepshead filets

Kosher salt

Ground black pepper

1 stick unsalted butter, sliced

1 tbsp. olive oil

2 shallots, minced

1 tbsp. garlic minced

2/3 c. dry white wine

2 tbsp. capers, rinsed and rough chopped 

2 tbsp. fresh lemon juice

2 tbsp. collard greens, finely chopped

 

Cajun seasoning

½ tomato, diced

 

WHAT TO DO

1. In a medium saucepan, bring chicken stock to a boil. Add rice and a nice pinch of salt to pot. Stir rice and cover; reduce to a simmer. Cook until stock is absorbed and rice is tender,15 to 18 minutes.

2. In a blender combine cilantro, lime juice, oil, garlic, and water; blend until smooth. Stir into cooked rice thoroughly. Set rice aside to serve with fish dish.

3. Preheat oven to 350 degrees. Score filet of fish, season generously with salt and pepper on both sides, dust with all-purpose flour. Add olive oil to a cast iron skillet on medium-high heat. Place fish skin side down; cook until crispy. Turn over and cook for 1 minute.

4. Remove fish from skillet and place on a roasting pan.  Put pan in oven and bake until flaky, about 10-12 minutes. Remove from oven set aside. In the same skillet, add 1 tbsp. butter, olive oil, shallots and garlic; cook until vegetables are fragrant and soft.  Pour in white wine add capers and lemon juice; reduce to half. Add the rest of butter, chopped collard greens and season with Cajun seasoning to taste.

5. Place lime rice on a large plate and top with fish.  Spoon Cajun lemon-caper sauce around rice. Season diced tomatoes with salt and pepper to taste. Garnish with tomatoes and fresh herbs.

 

 

 

 

 

 

 

 

Ingredients
  • 1 c. long-grain basmati rice
  • Coarse salt
  • ½ c. fresh cilantro
  • 2 tablespoons fresh squeezed lime juice
  • 1 tbsp. olive oil
  • 2 garlic cloves
  • 2 tbsp. olive oil
  • 2 Sheepshead filets
  • Kosher salt
  • Ground black pepper
  • 1 stick unsalted butter, sliced
  • 1 tbsp. olive oil
  • 2 shallots, minced
  • 1 tbsp. garlic minced
  • 2/3 c. dry white wine
  • 2 tbsp. capers, rinsed and rough chopped
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. collard greens, finely chopped
  • Cajun seasoning
  • ½ tomato, diced
Gumbo File Broth with Rice and Seared Snapper | 0 Comments
From Gumbo with Seared Snapper, Aired on Mon 8/17
Chef Jeff Henderson, Fish, Snapper, Gumbo, Palmetto
Instructions

WHAT TO GET

Gumbo file broth

1 link smoked beef sausage, diced

1 quart chicken stock

¾ cup diced okra

½ cup small diced yellow onion

½ cup small diced celery

½ cup small diced bell pepper

1 herb bundle

1 jalapeno sliced into 4 pieces

½ cup sliced crimini mushrooms

1 tablespoon file powder

1 small diced creole tomato

½ parsley bunch’s leaves

2 tablespoons minced garlic

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cajun seasoning

2 tablespoons olive oil

 

seared snapper

2 filets of red snapper, skin on and cut into 1.5 x 1.5 inch strips

2 teaspoons salt

2 teaspoons pepper

2 teaspoons cajun seasoning

rice

1 cup of rice

2 cups of chicken stock

1 bay leaf

1 teaspoon minced garlic

1 teaspoon salt

1 tablespoon olive oil

⅓ cup small diced onion

1 tablespoon butter

WHAT TO DO

gumbo file broth

1.    heat olive oil in dutch oven on high heat

2.   saute trinity, smoked sausage, garlic, salt, pepper, cajun spice, file, mushroom until veggies/meat brown

3.   stir in 1 Quart chicken stock

4.   drop in herb bundle

5.    simmer for 25 minutes then add okra and tomato

rice

1.    Heat olive oil, butter, garlic and onion in small pot

2.   saute until browned

3.   add stock and bring to simmer

4.   add rice, stirring occasionally until liquid is dissolved

fish

1.    preheat oven to 350 degrees

2.   evenly rub salt, pepper, and cajun seasoning all over fish

3.   bring oil to high heat

4.   place fish skin side down and sear for 1 minute then finish in oven

presentation

1.    ladle broth into bowl

2.   top with fish

3.   garnish with small diced tomato and sliced okra

4.   serve rice on side

Ingredients
  • 1 link smoked beef sausage, diced
  • 1 quart chicken stock
  • ¾ cup diced okra
  • ½ cup small diced yellow onion
  • ½ cup small diced celery
  • ½ cup small diced bell pepper
  • 1 herb bundle
  • 1 jalapeno sliced into 4 pieces
  • ½ cup sliced crimini mushrooms
  • 1 tablespoon file powder
  • 1 small diced creole tomato
  • ½ parsley bunch’s leaves
  • 2 tablespoons minced garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cajun seasoning
  • 2 tablespoons olive oil
  • 2 filets of red snapper, skin on and cut into 1.5 x 1.5 inch strips
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons cajun seasoning
  • 1 cup of rice
  • 2 cups of chicken stock
  • 1 bay leaf
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • ⅓ cup small diced onion
  • 1 tablespoon butter
Speckled Trout & crystal hot sauce piquant | 0 Comments
From Skirt Steak Fajita , Aired on Mon 8/3
Chef Jeff Henderson, Crystal Hot Sauce , Fish, Trout
Instructions

Speckled Trout & crystal hot sauce piquant with French brie grits

Recipe Provided by Chef Marvin Tweedy

Ingredients

·      1 pound Speckled Trout

·      Salt and white pepper to taste

·      3 eggs

·      1 cup of milk

·      Flour

·      Italian bread crumbs

·      Butter

·      Olive oil

Method

-      Season trout with salt and white pepper

-      Combine eggs and milk and dip trout in egg wash

-      Dredge in flour

-      Coat with Italian bread crumbs

-      Sauté in butter and oil

Crystal sauce piquant

·      1 yellow onion (diced)

·      1 red bell pepper (diced)

·      1 stalk celery diced

·      1 cup garlic minced

·      10 roma tomatoes diced

·      ¼ cup fresh oregano

·      ¼ cup fresh thyme

·      3 bay leaves

·      ½ cup blackening season

·      1 teaspoon kosher salt

·      1 teaspoon crushed red pepper

·      ½ cup crystal hot sauce

·      ½ cup Worcestershire sauce

·      1 qt chicken stock

·      ¼ cup vegetable oil

French brie grits

·      2 cups milk

·      2 cups vegetable stock

·      4 tablespoon butter

·      3 cups grits

·      1 teaspoon kosher salt

·      1 teaspoon white pepper

·      6 oz French brie

 

Method

In a sauce pot add oil and place flame on high. Add onion, bell pepper, celery and cook until caramelized. Add garlic, blackening season, salt, pepper, oregano, thyme & cook for an additional 3 minutes stirring constantly. Add tomatoes and let simmer 5 minutes. Deglaze with worstershire and crystal hot sauce & let simmer for 3 minutes. Add chicken stock and let reduce by 1/3. Remove from heat.

In a separate pot add milk, vegetable stock, butter, salt, white pepper and bring to a simmer, whisk in grits and let cook for 5 minutes, fold in Brie.

Ladle 5 oz of crystal sauce piquant over trout placed on brie grits, and top with small piece of grilled bread.

Ingredients
  • 1 pound Speckled Trout
  • Salt and white pepper to taste
  • 3 eggs
  • 1 cup of milk
  • Flour
  • Italian bread crumbs
  • Butter
  • Olive oil
  • 1 yellow onion (diced)
  • 1 red bell pepper (diced)
  • 1 stalk celery diced
  • 1 cup garlic minced
  • 10 roma tomatoes diced
  • ¼ cup fresh oregano
  • ¼ cup fresh thyme
  • 3 bay leaves
  • ½ cup blackening season
  • 1 teaspoon kosher salt
  • 1 teaspoon crushed red pepper
  • ½ cup crystal hot sauce
  • ½ cup Worcestershire sauce
  • 1 qt chicken stock
  • ¼ cup vegetable oil
  • 2 cups milk
  • 2 cups vegetable stock
  • 4 tablespoon butter
  • 3 cups grits
  • 1 teaspoon kosher salt
  • 1 teaspoon white pepper
  • 6 oz French brie
Instructions

Recipe Provided by Chef Andrea Apuzzo, Andrea’s Italian Seafood Restaurant

Lemon Cream Sauce

½ cup freshly squeezed lemon juice

½ cup dry white wine

½ teaspoon Worcestershire sauce

3 cups whipping cream

1 teaspoon salt

¼ teaspoon white pepper

Combine lemon juice, wine, and Worcestershire sauce in a skillet and reduce by half. Remove from the heat. In a separate skillet, reduce the cream and season with salt and pepper. Whisk the lemon-wine mixture into the cream—don’t try it the other way around. Keep the sauce warm while preparing the fish.

Fish Marinade

4 speckled trout filets

Salt and freshly ground black pepper

¼ cup all-purpose flour

½ cup vegetable oil

2 tablespoons butter

1 cup jumbo lump crab meat

Combine the marinade ingredients and marinate the filets about 1 minute per side. Season with salt and pepper, and lightly dust with flour, shaking off excess. Heat the oil in a large oven-proof skillet and sauté the filets until lightly browned on one side. Turn them and set the skillet in a preheated 400-degree oven for 6-minutes. Melt the butter in a separate skillet and sauté the crabmeat about 2 minutes, being careful not to break up the lumps. Gentally incorporate the lemon cream sauce. Serve the trout with sauce spooned over the top. Serves 4.

Ingredients
  • ½ cup freshly squeezed lemon juice
  • ½ cup dry white wine
  • ½ teaspoon Worcestershire sauce
  • 3 cups whipping cream
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • 4 speckled trout filets
  • Salt and freshly ground black pepper
  • ¼ cup all-purpose flour
  • ½ cup vegetable oil
  • 2 tablespoons butter
  • 1 cup jumbo lump crab meat
Instructions

Method

-      Heat olive oil in grill pan

-      Season fish with salt and pepper on both sides

-      Sauté fish in heated pan, 2 minutes per side

-      Tear up greens, discarding the stems

-      In separate pan, heat 3 tablespoons oil butter blend

-      Sauté onion and greens in olive oil butter blend

-      When greens are wilted, add half & half, garlic, and tomatoes to pan and continue to cook on low heat.

-      In a small bowl, toss parsley with olive oil, salt and pepper to taste

-      To serve, place fish on creamed greens and top with parsley

Ingredients
  • One 6-ounce Red Snapper Filet
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 3 tablespoons olive oil butter blend
  • ¼ cup chopped red onion
  • ½ bunch kale
  • ½ bunch rainbow swiss chard
  • ½ cup half & half
  • 2 teaspoons minced garlic
  • 1 small tomato, diced
  • 2 tablespoons parsley, whole leaves
The Back Story

CLICK HERE FOR MORE DETAILS

Ingredients

·      2 cups water

·      1/3 cup dry white wine

·      ½ chopped red onion

·      1 lemon grass stalk

·      2 sprigs parsley

·      1 teaspoon black peppercorn

·      2-4 pieces 6 ounce salmon fillets

·      ½ red onion

 

Method

-Add water and white wine to a saucepan on medium heat

-Add onion and parsley and let simmer

-Crush lemon grass stalk, peel back, and add to saucepan

-Add the salmon to the pot and let simmer for about 8 minutes

-Serve with mixed greens and cherry tomatoes

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Rainbow Trout with Pickled Vegetables | 0 Comments
From Virginia State Fair , Aired on Mon 1/5
Chef Jeff Henderson, Fish, Trout, State Fair
Instructions

Rainbow Trout Ingredients

·      2 filets of rainbow trout

·      ¼ cup sliced onions

·      2 tablespoons olive oil

·      1 teaspoon thyme

·      Salt and pepper to taste

Method

-      Score trout filets to keep from buckling during the cooking process

-      Season trout with salt and pepper and thyme

-      In a cast iron skillet, heat 2 tablespoons of olive oil

-      Add trout to hot skillet, and top with sliced onions

-      Cook on each side, and remove from heat

Pickled Vegetables Ingredients

·      1 cup water

·      1 cup white wine vinegar

·      1 cup sugar

·      ¼ cup chicken stock

·      ½ pound green beans

·      6 white asparagus

·      4 baby carrots

·      3 fresh thyme sprigs

·      1 tablespoon olive oil butter blend

·      1 tablespoon coriander seeds

·      1 tablespoon peppercorns

·      1 tablespoon salt

·      1 bay leaf

·      Juice from 2 lemons

Method

-      Combine water, vinegar, coriander seeds, peppercorns, lemon juice, bay leaf, sugar and salt in a sauce pan

-      Bring mixture to a boil

-      Place vegetables in a pickling jar, and pour vinegar mixture into jar over vegetables

-      Store vegetables in refrigerator to pickle

-      In a skillet, heat butter blend

-      Add vegetables and thyme to skillet

-      Add chicken stock to skillet, and simmer

-      Once cooked through, remove from heat

Ingredients
  • 2 filets of rainbow trout
  • ¼ cup sliced onions
  • 2 tablespoons olive oil
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 1 cup water
  • 1 cup white wine vinegar
  • 1 cup sugar
  • ¼ cup chicken stock
  • ½ pound green beans
  • 6 white asparagus
  • 4 baby carrots
  • 3 fresh thyme sprigs
  • 1 tablespoon olive oil butter blend
  • 1 tablespoon coriander seeds
  • 1 tablespoon peppercorns
  • 1 tablespoon salt
  • 1 bay leaf
  • Juice from 2 lemons
Instructions

Method

-      Season fish with lemon, salt, pepper and parsley

-      Combine beer, egg, flour and Crystal Hot Sauce to make batter

-      Coat fish in batter

-      Heat oil in cast iron skillet, and drop fish into oil

-      Cook until batter is crispy

-      Serve with tater sauce (recipe below) and French fries

Tatar Sauce

Ingredients

·      ½ cup low-fat mayo

·      1 tablespoon sweet relish

·      1 teaspoon parsley

·      1 teaspoon lemon juice

·      Salt and pepper to taste

Method

-      Whisk all ingredients together until combined

Ingredients
  • Cod fish pieces
  • 1½ cups flour
  • ¼ cup craft beer
  • 1 egg
  • 1 teaspoon pepper
  • 1 teaspoon parsley
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 dash of Crystal Hot Sauce
Drum Fish with Okra and Tomato | 0 Comments
From Shrimp Tempura , Aired on Fri 8/1
Chef Jeff Henderson, Fish
Instructions

Method

-Season black drum filet with salt, pepper, thyme leaves, and olive oil

-Cook tomatoes and garlic in a skillet on medium heat for 5 minutes

-Add corn, red onions, and okra to the skillet and reduce the heat

-Add chicken stock and Dijon mustard and let simmer for 10 minutes

-Season with salt and pepper

-Cook Black Drum filet on a hot grill for 2 minutes on each side

-Continue cooking in an oven at 375 degree oven for 8 more minutes

 -In a small pot, bring up the canola oil to 375 degrees

-Add the basil leaves to the pot and fry for 3 minutes

                                                                                     

 

Ingredients
  • 1 4-6 ounce Black Drum filet
  • 1 tablespoon olive oil
  • 1 chopped creole tomato
  • 1 cup cleaned and sliced okra
  • ½ cup corn
  • Salt and pepper to taste
  • 2 thyme sprigs, off the stem
  • ½ sliced thin red onion
  • 2 tablespoons garlic cloves
  • 1 teaspoon Dijon mustard
  • ½ cup chicken stock
  • 1 bunch fresh basil leaves
  • 1 cup canola oil

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