Master Bait & Tackle

Recipes

Southern Fried Mahi-Mahi Sandwiches Read More

Ingredients

2 Large Florida eggs

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1 cup all-purpose flour

salt and pepper to taste

1 cup cornmeal

4 5-ounce mahi-mahi fillets

1 cup vegetable oil

4 soft sandwich rolls, split

Florida leaf lettuce

2 Florida tomatoes, sliced thin

Directions

1. Beat together eggs, salt and cayenne in a shallow dish.

2. Mix flour, salt and pepper in a shallow dish, place cornmeal in separate dish

3. Coat fillets in seasoned flour

4. Dip in egg wash and then into cornmeal to coat

5. In a deep fry pan, cook the fillets in oil at 375 degrees for 2 to 4 min, browning on each side

6. Drain on absorbent paper.

7. Serve on sandwich rolls with lettuce and sliced tomatoes.

Yield

4 servings

Nutritional Value Per Serving

Calories 314, Calories From Fat 59, Total Fat 7g, Saturated Fat 3g, Trans Fatty Acid 0,

Cholesterol 127mg, Total Carbohydrates 34g, Protein 28g, Omega 3 Fatty Acid 0.12g

Herb-Seared Mahi-Mahi Read More

Ingredients

4 5 to 7-ounce Florida mahi-mahi fillets

1 bunch Florida flat parsley, finely chopped

1 spring fresh Florida rosemary, finely chopped

1 small bunch fresh Florida thyme, finely chopped

2 tablespoons olive oil

Directions

1. Season fillets with salt and pepper.

2. Mix together chopped herbs and press onto tops of fillets

3. Heat oil in a large saute pan on medium-high heat

4. add fillets herb-side down

5. Saute for 3 to 5 minutes on each side until cooked through

Yield

4 Servings

Nutritional Value Per Serving

Calories 238, Calories From Fat 171, Total Fat 9g, Saturated Fat 1g, Trans Fatty Acid 0,

Cholesterol 149mg, Total Carbohydrates 0g, Protein 38, Omega 3 Fatty Acid 0.13g

Glazed Yellowfin Tuna Read More

Ingredients

1 1/2 pounds Florida yellowfin tuna steaks 1-inch thick

1 tablespoon Dijon-style mustard

2 teaspoons Florida honey

1/2 teaspoon cumin

1/2 teaspoon ground thyme

2 tablespoons chopped fresh Florida parsley

Directions

1. Place tuna in a microwave-safe dish

2. Mix together next 4 ingredients and drizzle evenly over tuna

3. Cook in a microwave on high for 3-4 minutes

4. Remove from oven and sprinkle with parsley

5. Allow to stand for 2 minutes before serving

Yield

6 servings

Nutritional Value Per Serving

Calories 140, Calories From Fat 18, Total Fat 2g, Saturated Fat 0.51g, Cholesterol 50mg,

Total Carbohydrates 2g, Protein 26g

Grilled Yellowfin Tuna Read More

Ingredients

2 pounds Florida yellowfin tuna steaks

1/4 cup Florida orange juice

1/4 cup soy sauce

2 tablespoons catsup

2 tablespoons vegetable oil

2 tablespoons chopped fresh Florida parsley

1 tablespoon Florida lime juice

1 clove Florida garlic, finely chopped

1/2 teaspoon oregano

1/2 teaspoon pepper

Directions

1. Cut tuna into serving-size pieces

2. Place in a shallow baking dish in a single layer.

3. Combine remaining ingredients and pour over steaks

4. refrigerate steaks for 30min, turning once

5. Remove fish from marinade and place on a lightly oiled grill

6. Cook fish 4 inches from moderately hot coals for 5-6min

7. Heat marinade to a boil and remove from heat.

8. Turn fish over and baste with marinade.

9. Cook 4-5 min longer or until steak flakes easily with fork.

10. Discard marinade, Tuna should have pink center.

Yield

6 servings

Nutritional Value Per Serving

Calories 230, Calories From Fat 70, Total Fat 7g, Saturated Fat 1.5g, Cholesterol 65mg,

Total Carbohydrates 4g, Protein 36g

"Spot on Charters" - Parmesan Crusted fish Read More

Ingredients

Redfish , Trout, or Grouper - 6-8 fish fillets

1/2 cup real mayo

1/4 cup grated Parmesan Cheese

1/2 tsp. Old Bay

1/2 tsp. Salt

1/2 tsp. pepper

1/4 cup Seasoned Bread Crumbs

Directions

1. Preheat oven to 425 degrees.

2. Mix Mayo, Parmesan Cheese, and spices together.

3. Lay fillets in glass baking pan, cover fillets with the mix.

4. Generously cover the fillets with the bread crumbs.

5. Bake for 10 - 12 min or until golden brown.

Coach Gary"s Famous Blue Crab Read More

STEAMED BLUE CRABS RECIPE(based upon 1 dozen crabs)

From the kitchen of: The Coach

INGREDIENTS

1 dozen crabs

Cap full of white vinegar

? can of domestic beer

Old Bay Seasoning or Everglades Seasoning

INSTRUCTIONS

I like to ice down my live crabs for at least 20 minutes. By doing this, it will basically put them in a coma state and allow you to handle them without fear of being injured by their claws. Flip the crab upside down and poke a hole thru the belly to make a puncture hole in the bottom of the crab. Do not poke thru the top of the shell. By making this hole in the bottom of the crab, it will allow the seasoned steam to permeate the crab meat while still in the shell.

1) Add approximately 1 inch of water to bottom of crab steam pot.

2) Add 1 small cap full of white vinegar

3) Add ? can of domestic beer

4) Bring the mixture of steps 1-3 to a boil

5) Insert 6 crabs in the bottom of steamer (belly side down) and then sprinkle the top of those crabs with Old Bay Seasoning or Everglades Seasoning. (I like to mix the two then sprinkle them over my crabs) Add the remaining 6 crabs and sprinkle those with the seasoning as well. I also like to add this seasoning mix to the water as well.

6) Steam crabs for 22 minutes but at 11 minutes, rotate the top crabs to the bottom and the bottom crabs to the top. Make sure lid is on the steamer during the entire process.

7) DO NOT BOIL THE CRABS!

Tools needed for your feast:

1) Tongs to handle the crabs in the steamer

2) Wooden Crab Mallets

3) Paper towels

4) Two two prong forks or picks

5) LOTS OF COLD BEER!

Enjoy your feast!

The Coach