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So you caught a shark and you want a recipe that everyone will love? Well here's the answer.... This recipe is assuming that you did the right thing when you caught the shark, meaning that you dressed it, bled it out, and cleaned out it's spinal cord immediatly upon boating it. Then you Packed it's body cavity with lots of ice until you got to the cleaning staiton. Then at the cleaning station you cut the meat into small 1" chunks, carefully removing any red areas and the white body cavity lining. Here is what you will need: 2 +/- lbs Shark Chunks, 1 QT Cold Water, 1/4 cup Kosher Salt, 3 Eggs, Panko Bread Crumbs, CAPTAIN RAPPS MARCO RICO CARIBBEAN SEASONING, Olive or Peanut Oil, and a variety of Dipping Dauces.
Soak the chunks in a salt brine for about 6 - 12 hours before cooking it. You can do this in the morning before you start your day. |
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The brine is simple. It consists of... 1 QT cold water 1/4 Cup Kosher Salt (do not use regular table salt or it will get way too salty tasting) 1/2 Cup lemon juice |
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| Cover it up and let it sit in the fridge anywhere from 6 - 12 hours. |
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Before you cook the shark bites, drain brine mixture and rinse out the bites with lots of fresh cold water. After a thorough rinsing, dump them out on paper towels and dry them off good. |
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Now dip them into a bowl of scrambled eggs, and then a bowl of seasoned Panko bread crumbs (1 cup panko bread crumbs with 1 TBS CAPTAIN RAPPS MARCO RICO CARIBBEAN SEASONING) |
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Cook in a hot pan set on medium-high with about 1/2" of hot olive oil or peanut oil until golden brown. |
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| Serve them with several dipping sauces. I really like Bar-b-que Sauce, Ranch Dressing, Tarter Sauce, Honey Mustard Dressing, Thousand Isalnd Dressing, Blue Cheese Dressing, or whatever you like. |
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4 Trout fillets
¼ cup olive oil
¼ cup capers
1 large Vidalia or sweet onion sliced thin.
¼ cup mayonnaise
2 Tbs dill
1 tsp sea salt
1 TBS Captain Rapps' "Everglades City All Ya'll" Seasoning.
1 lime
Parsley for garnish
Pre-heat oven to 350 degrees
Put trout fillets in baking dish with olive oil and stir coating the fillets. Spread mayo on top of fillets. Spread capers, sprinkle dill, 1/2 TBS Captain Rapps' "Everglades City All Ya'll" Seasoning, and sea salt on top of mayo. Then layer onion slices on top. Sprinkle 1/2 TBS Captain Rapps' "Everglades City All Ya'll" Seasoning on top of onions.
Cover with foil and bake for 20 minutes at 350. Remove foil and broil for 5 more minutes to brown the onions. Be careful not to over bake and dry out fillets.
Squeeze juice from one lime on top of fillets before serving. Place fresh parsley for garnish.
¼ cup olive oil
1 large Vidalia onion (chopped)
1 green pepper (chopped)
4 celery stalks (chopped)
1 small stalk of fennel (chopped)
¼ cup green onions (chopped)
3 Tbs minced garlic
1 Bay leaf
2 tsp salt
1 Tbs Captain Rapps' "Everglades City All Ya'll" Seasoning
1 Tbs oregano
1 tsp dried hot pepper flakes
1 tsp dried fennel seeds
1 tsp dried thyme
1 tsp pepper
2 Tbs tomato paste
1 cup dry white wine
1 28 oz can crushed plum tomatoes
2 cups fish or chicken stock
1 lb clams
1 lb mussels
1 lb large shrimp (shelled & tails off)
1.5 lbs dense flesh fish chopped into 1” cubes… You can use Snook, Redfish, Shark, or Grouper for local fish, otherwise Halibut or Swordfish, work well
¼ cup chopped fresh parsley
Grated Pecorino Romano cheese
1 loaf French bread
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In large pot, heat oil on medium and cook Onion, Green Pepper, Celery, Garlic & Fennel until soft. (5-10 minutes)
While that is cooking, peel shrimp. Then chop the fish into 1” cubes. Put shrimp and fish into a bowl and season with 1 Tbs Captain Rapps' "Everglades City All Ya'll" Seasoning and let sit.
Add bay leaf, salt, oregano, hot pepper flakes, fennel seeds, thyme, pepper, wine, canned tomatoes, fish stock and tomato paste. Cook for 10 minutes.
Add clams and mussels and cook with cover on until they open (5-10 minutes)
Add shrimp and fresh parsley & stir them into the stew. Then add the fish cubes by laying it on the surface of the stew not stirring it in. Cook covered for 5 minutes. Stir gently.
Serve in bowls, trying not to break fish up too much and add parsley as garnish. Serve with bread and pecorino romano cheese.
I often get asked how I would cook fish for kids or beginners to cooking and eating fish.
My answer is “Bread Crumbs!” Here’s a very simple recipe.
You will need:
-Fish fillets (mangrove snapper are perfect, but anything will work)
-Seasoned bread crumbs
(Use 2 cups of basic or Panko bread crumbs mixed with 1 TBS of any type of CAPTAIN RAPPS SEASONINGS you prefer)
-2 Eggs
-Butter or olive oil
Tarter Sauce: You can buy tarter sauce already made, or make your own by mixing the following…..
-½ cup mayo
-2 TBS sweet relish
-1 tsp dill
Crack a couple of eggs into a bowl and mix well
Now dip the fillets into the eggs
Then dip into bread crumbs
Fry in a pan with butter or olive oil, about 2 or 3 minutes per side. Fish cooks fast, so check often. It will flake with a fork when cooked.
Serve with tarter sauce at the table. Everyone will like this one!
It's a Pie, but it's not for dessert. This recipe makes a great lunch by itself, or a nice dinner served with just a salad. The blue crab can be substituted with any local shellfish or seafood. It would be great with diced shrimp, scallops, lobster, or just about any fish.
To make the recipe you will need a pie crust. You can buy a frozen pie crust at the supermarket, or simply make the below crust at home....
2 cups flour
1 teaspoon salt
1/2 cup butter
1/4 cup cold water
Mix the flour, salt, and melted butter together in a bowl by hand. It will just kind of make a crumble when thoroughly mixed. Then, add some cold water..... a little at a time, but a 1/4 cup should do. This will allow you to work the flour into a stiff ball. Put the ball into the fridge for about an hour. After an hour, take it out of the fridge, break off about 1/4 of the ball and roll them out. The small piece you broke off is for the top lace.
Roll out the larger ball until it fits the pan you will be using. Butter the pan first so it does not stick. Push rolled out dough into pan, and roll the smaller ball out long wise to cut your strips for the top lacing.
Now put parchment paper on top of the dough, and load it up with some baking weights..... dried beans work great! Bake the crust at 400 degrees for 10 minutes. Remove the parchment paper and beans, then bake for 5 more minutes... just til the crust gets a little golden.
While the pie crust is baking you can easily get the filling cooked. You will need.....
1 lb blue crab meat (cooked)
2 TBS Captain Rapps BONITA BAYOU CAJUN seasoning
3 TBS Olive oil
4 TBS flour
3 Scallions (Green Onions)
1 Cup chopped green pepper
2 Chopped Celery stalks
1 Cup cream
In a medium bowl, mix the crab meat with the Captain Rapps BONITA BAYOU CAJUN Seasoning and set aside. In a medium sauce pan, heat the oil and brown the flour in the oil until is is a nice light brown color. Stirring constantly, this will only take a minute or two on medium high heat. Now add the Scallions, Green Pepper, Celery, and Cream and cook for 5 minutes stirring regularly. Add the crab and cook for 5 more minutes.
Pour the crab mix into the pre-cooked crust. Then cut strips of the uncooked ball of dough and lay them across the top of the filled pie. Bake for 10 more minutes until the lace is golden brown. Let it cool a little and serve it up! Enjoy!
8 small snapper fillets
2 TBS Captain Rapps EVERGLADES CITY ALL YA'LL SEASONING
¼ cup Olive oil
1 ripe mango
1 ripe Kiwi
½ sweet yellow peppers
½ sweet green peppers
½ sweet Vidalia onion
¼ cup fresh chopped Cilantro
½ fresh diced jalapeño pepper (seeds and ribs removed)
1 lemon
Prepare Fruit Salsa first:
Dice Mango, kiwi, sweet peppers, onion, cilantro, and jalapeño pepper and mix together in medium stainless or glass bowl. Add 1 TBS Captain Rapps EVERGLADES CITY ALL YA'LL SEASONING and juice from one lemon and stir. Cover and put in fridge for about 1 hour.
Heat olive oil in pan on medium heat
Sprinkle Snapper fillets with 1 TBS Captain Rapps EVERGLADES CITY ALL YA'LL SEASONING. Cook in olive oil on medium heat about 4 to 5 minutes per side, just until it begins to flake with a fork.
Serve hot snapper on plates, and serve cold fruit salsa in separate bowl. Put desired amount of fruit salsa on your snapper and eat it up!
Basic Snook, Redfish, or Trout RecipeI use this recipe the most.It is SO easy and always great. |
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You will need:
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-Fresh fillets -Captain Rapps MARCO RICO CARIBBEAN SEASONING -Olive Oil -Lemon or Lime |
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Sprinkle the fillets with a good amount of seasoning:
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Cook in a pan with hot olive oil. Length of time depends on thickness of fillets. Cook just until it flakes with a fork:
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Squeeze fresh lemon or lime on when serving:
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| Pompano is my absolute favorite local fish. The meat tends to have it’s own buttery/creamy flavor and texture. I like to serve the fish whole (with the head and internal organs removed of course). A typical whole dressed pompano is around ¾ lb, so I usually count on one pompano per person. I like this recipe because it is so basic and simple, and fresh. |
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You will need….
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1 whole dressed pompano per person At the cleaning station, remove the head and dress the pompano. Wash it thoroughly with cold water, being sure to get up inside the body cavity with a knife so you can score and wash out the dark spinal cord area. In the kitchen, tear sheets of aluminum foil about double the length of each pompano. Right on the aluminum, take your knife and score the sides of the pompano with diagonal cuts to the bone (about 4 cuts in each direction on each side). |
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Grill for about 10 – 12 minutes per side, Or bake for about 40 minutes. Fish is done when the meat flakes with a fork. Be careful not to overcook as the fish will dry out easily. |
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When serving, use your fork and knife to remove the triangles of skin. Then be sure to remove the dark brown meat that runs horizontally with the body. This is the fish’s bloodline and you never want to eat this in any fish! Now use your CAPTAIN RAPPS NAPLES STEAK QUAKE SEASONING to taste, and eat the meat right to the bones, then flip it over and start on the other side.
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