By Betha Merit
September and October are prime months for fresh catch. Whether you visit your favorite local fish monger, supermarket or haul in your own edible seafood trophies, it’s going to be delicious, plentiful, and affordable. Shrimp will be in season, as well as inshore fish like flounder and redfish, and offshore fish like grouper, snapper, tilefish, wahoo and more.
BAKED PARMESAN GROUPER
- 4 grouper fillets (4-6oz)
- 1 egg
- 2 Tbsp. milk
- 1/3 cup grated parmesan cheese
- 2 Tbsp. flour
- 1/2 tsp. paprika
- 1/4 tsp. salt
- 1/4 tsp. pepper
Beat egg and milk in a shallow bowl and set aside. In a shallow dish or plastic baggy, combine breading ingredients. Dip each fillet in egg mixture, shake off excess and turn or gently shake in breading. Bake uncovered on a greased baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork. Serve with lemon wedges.
FLOUNDER WITH LEMON BUTTER SAUCE & BASIL
- 4 fresh flounder fillets (4-6 oz., 1/2” thick)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. olive oil
- 1 tsp. white flour
- 3 Tbsp. butter, cut into 4 slices
- 1 lemon, juiced
- 2 Tbsp. finely chopped fresh basil
Pat dry fish fillets with paper towels, then season with salt and pepper. Heat oil in a cast-iron or stainless steel pan/skillet over medium to high heat. Pat dry fillets again and dust with flour (optional). Add fillets to pan and cook for 2 to 3 minutes. Carefully flip fillets. Place a slice of butter on top of each fillet, allowing it to melt and drizzle into pan. Cook until fish springs back from light pressure, about 2 minutes. Transfer fish to a platter or 4 plates. Squeeze the lemon juice into the still heated pan and use a spoon to scrape up the tasty brown bits stuck to the bottom. Stir in the fresh basil and spoon the sauce over fish.
CHILI DUSTED GULF SHRIMP FIESTA
- 2 tsp. chili powder
- 1 tsp. ancho chile powder
- 1/4 tsp. chipotle chile powder
- 2.5 tsp. sugar, divided
- 1/2 tsp. salt, divided
- 1.5 lbs. large shrimp, peeled and deveined
- 5 tsp. olive oil, divided
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1 Tbsp. garlic, minced (fresh or bottled)
- 1 Tbsp. ginger, minced (fresh or bottled)
- 1 package frozen corn, (10 oz. thawed)
- 1.5 Tbsp. cider vinegar
- 1/2 cup chopped green onions
Combine 1 tsp. sugar, chili/chile powders and 1/4 tsp. salt in a shallow dish. Add shrimp and toss until well coated.
In large nonstick pan/skillet, heat 3 tsp. oil over medium to high heat. Add the 1/2 cup onion, bell pepper, garlic, and ginger; sauté 5 minutes. Combine remaining 1.5 tsp. sugar and corn to pan. Cook 3 more minutes, stirring occasionally. Add green onions, salt, and vinegar, stirring for 30 seconds. Transfer this corn mixture to a bowl.
Wipe pan with a paper towel. Heat remaining 2 tsp. oil in pan over medium to high heat. Add shrimp to pan and sauté 3 minutes or until done, turning once. Serve over corn mixture.