Category Archives: Fish and Seafood

Barbecued Oysters

Oysters on the grill? Just don’t let them slip through the grate. I’m kidding, these BBQ oysters are made great in a pan.

Two dozen large shucked oysters, reserve the liquid
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon minced garlic
2 Tablespoons minced sallots
1/4 cup chopped yellow onions
3 bay leaves
3 lemons, peeled and sectioned
2 cups shrimp stock
1/2 cup Worcestershire sauce
1/4 cup dry white wine
2 cups heavy cream
2 Tablespoons butter
Salt and pepper, freshly ground

In a large saucepan, heat olive oil. When the oil is cracking hot, saute the shallots, garlic and onions. Saute for 1 minute. Add the bay leaves, lemons, shrimp stock, Worcestershire, wine, and the reserved oyster liquid.

Season with salt and freshly ground black pepper. Bring to a boil and reduce to a simmer. Simmer for 30 minutes. Allow the liquid to cool for 15 minutes before straining. strain the liquid into a saucepan to fill about 1 – 1/2 cups. Bring the sauce to a boil and reduce heat to a simmer. Simmer for 15 minutes, 4 to 5 Tablespoons of the liquid should be left.

In a saute skillet, bring the cream to a boil and reduce to a simmer. Stir in the barbecue base, Add the oysters and simmer for 2 to 3 minutes. Stir in butter. Season to taste if required.

Remove from heat and pile the oysters in the center of a serving plate. Spoon the sauce over the oyster. Serve with fresh French bread or slices of Sourdough.

Baked Fish

Makes 4 servings

You can roast these fish on a roasting pan on the grill or in the oven for a crispy delight.

4 or 5 pounds of your favorite fish
1 recipe of Tomato Gravy (find the Tomato Gravy recipe under Sauces at Outdoor Cooking
Panola Cajun Sauces brand PANOLA POULTRY SEASONING
2 Tablespoons chopped parsley

Season the fish with Panola Poultry Seasoning and place in roasting pan. Pour on tomato gravy and bake, uncovered in 325 degree grill or oven. Baste frequently with Tomato Gravy.

Do not overcook. Fish is done when meat is tender and flaky when tested with a fork. Top off the fish with chopped parsley. Garnish with lemon slices. Serve gravy with rice.

Credited to: Panola Pepper Corporation, Lake Providence, Louisiana

Pacific Salmon Fillets with Bok Choy & Creamy Pepper Sauce

Salmon with a decidedly Asian flair.


Two 6 oz. slabs of Pacific salmon. Marinate in Sesame Teriyaki sauce for 2 – 4 refrigerated hours
Salt and pepper to taste (for both sides of salmon)
2 small heads of baby bok choy
1 shallot, finely chopped
3/4 cup dry white wine or vegetable broth
2 teaspoons fresh lemon juice
1/4 cup heavy cream
1 small yellow pepper, cut into strips (optional, for garnish)


Salt and pepper salmon and set aside. Cut off base of bok choy and discard. Rinse leaves. Pour 1 cup of water into a large skillet. Add leaves and bring to boil. Reduce heat to medium, cover and simmer until tender yet still crisp, about 3 minutes. Place on a paper towel.

Pour out water from skillet; add shallots and wine or broth. Place salmon in skillet skin side down. Bring to a boil over high heat. Reduce heat to medium low, cover, and cook until opaque, 5-8 minutes. Remove.

Pour lemon juice and cream into skillet. Cook over medium high heat, stirring until thick and reduced to 3 tablespoons, about 3 minutes. Season with black pepper.

Arrange bok choy leaves on 2 plates. Top with salmon and sauce. Garnish with yellow pepper strips.

Seared Scallops with Zucchini & Carrots

A delicate cream sauce adorns a grouping of perfectly browned scallops.


2 – 3 Tablespoons Extra Virgin Olive Oil
1 package large scallops, thawed and blotted dry (1.5 lb.)
2 medium carrots, coarsely shredded (1 – 1/2 cups)
3 Tablespoons heavy cream
2 medium zucchini, coarsely shredded (1 – 1/3 cups)
1/4 cup dry white wine
1/4 cup vegetable or chicken broth
2 teaspoons fresh lime juice
1 – 1/2 teaspoons cornstarch


In a large skillet, heat 1 tablespoon oil over high heat until very hot. Saute half of the scallops until golden brown, about 2 minutes per side. Remove to a plate and repeat with the remaining scallops, add more oil if needed. Remove to a plate.

Add 1 tablespoon oil to skillet; reduce heat to medium and saute carrots for 1 minute. Add zucchini and saute 2 minutes or until almost tender. Add wine, broth, and lime juice. Stir cornstarch into cream, then stir into skillet and cook until mixture comes to a boil.

Return scallops to sauce and cook until heated, turning as needed, about 2 minutes. Serve hot.

A salad and white or brown rice.

Salmon Steaks with Fresh Rosemary Sprigs

This is a pleasant little seafood dish that I highly recommend. It has a light healthy flavor, and a subtle seasoning and aroma, that offers a pleasant change to beef and chicken.

* 3-4 Salmon Steaks (filleted) cut 1-1.25″ thick.
* 3-4 Tablespoons Olive Oil
* 8-10 Sprigs Fresh Rosemary
* Salt and Fresh Pepper

Take the Salmon Steaks and coat them with olive oil. Season with salt and seasoned pepper or freshly ground black pepper. I like to dust the top with a little garlic powder. Build an aluminum boat or individual boats, and cover the bottom(s) with a thin layer of oil. Place two sprigs of rosemary on the bottom of the boat or in each boat. Place the Salmon on top. Place two more sprigs of rosemary on the top of each steak. Using the Weber Smokey Joe and a medium to hot group of briquettes.

My 1 inch salmon steaks took twenty-five minutes until they were done. I checked every five minutes. You want to look for a whitish buttery fat that rises to the pink surface of the salmon. I give my steaks five more minutes after that fat rises. Discard the rosemary sprigs, especially the ones on top (they can dry out and become hard and brittle and can be confused with salmon bones).

I served the salmon with long grain rice and a good number of lemon wedges.

Smoked Catfish on Sauerkraut

Prepare a wonderful sauerkraut based dish on the stove and smoke it with catfish on the grill!

* 1-1/2 to 2 lb. Catfish filets, skinless, sliced or chopped into cubes
* 5 Cups Sauerkraut
* 6 Slices Smoked Bacon
* 1/2 Cup Chopped Onions
* 2 Tbs. Butter
* 2 Cups Chopped Green Pepper Rings
* Small Tomato or 2 Romas
* Coarse Ground Black Pepper
* 1 Tbs. Paprika

For the Rue:

* 1 Tbs. Lard or Crisco Shortening
* 6 Tbs. Flour
* 1/2 Bunch of Dill
* 1-1/4 Cup Sour Cream

Rinse the Sauerkraut well in cold water and strain. Chop smoked bacon into squares. Fry the bacon in a Dutch Oven (Use a utensil that can be placed on the grill – later, you can cover the bottom part in foil, to avoid having the heat and smoke stain the metal). Add the finely chopped onion with 2 tablespoons of butter. Add green peppers, peeled tomato or peeled romas and paprika. Stir, and add the sauerkraut, with a liberal sprinkling of black pepper. Simmer for one hour. Remove from heat and allow to cool.

Prepare a rue by mixing the chopped dill with six tablespoons of flour, 1-1/4 cup of sour creme and one tablespoon of lard or shortening. Whip well. When the Sauerkraut is cool stir this rue into the sauerkraut dish. It will thicken the mixture.

Start the grill, and when the coals are perfectly gray, place a sheet of foil with the edges curled up to hold 2 tablespoons of butter and the catfish slices on the grill. Add butter first and then the fish, seasoned with fresh pepper. Sprinkle a light amount of salt. Be careful using salt because of the saltiness of the sauerkraut.

Place your favorite flavor of wood chips , (I prefer hickory with catfish – as a rule) onto the coals and then quickly close the cover. Smoke the catfish for 4 minutes on one side and then turn, add more chips for an even smokier flavor and grill the other side for 4 more minutes.

Place the sauerkraut in its Dutch oven on the grill and pour the catfish on top. Allow the dish to cook on the grill with the lid off, until the sauerkraut is hot again and the catfish is done through. Check it every eight minutes for doneness. It should be white on the outside, with the slightest amount of pink in the center of each slice.

Serve with rice or mashed potatoes, or a light salad.

Smoke Back Trout

This is a quick preparation recipe that results in a subtle smoke flavor on the back of the trout and a rich buttery onion sauce from underneath.

* Large Cleaned Trout with Head, Tail and Skin.
* 2 Tbs. Butter
* Small Yellow Onion
* Salt and Fresh Pepper to Taste
* Pinch Cayenne Pepper

First take a piece of aluminum foil and place your hand down onto it. Fashion a foil “boat” that will hold the entire body of the trout.

Chop up the onion or slice it into thin rings. Place two tablespoons of butter at each end of the boat. Lay the onions on top of the butter and season with a pinch of salt and a sprinkling of pepper and cayenne. Season with salt and pepper to your taste, similar to how you would apply it on a finished dish.

Rinse and dry the trout and fan out the underside so it lays as flat as possible on top of the onion and butter. Do not close the foil boat. The smoke from the grill should be able to circulate freely over the back of the fish.

Start the grill, and when the coals are perfectly gray, place the wood chips of your favorite flavor onto the coals and then quickly place the trout boat on the grill and cover the grill with the top.

Cook for 7-12 minutes and test the back for doneness. The skin should just crack easily and the meat should be light pink to white.

When done. Remove the trout to serve, and pour the contents of the foil boat around the trout on the plate. This dish is fantastic with plain or buttered white long grain rice. You can also garnish with a lemon wedge.


Fried Fillets of Swordfish Orly

Orly style deep fried swordfish.

Serves 4

2 pounds swordfish
1/2 cup flour
2 eggs
Bread crumbs
Few sprigs parsley
1 lemon
8 ounces of tomato sauce


Cut the fish into fillets. Season well, and roll in flour; dip in beaten eggs and roll in bread crumbs. Fry in deep fat to a nice brown color. Drain and serve garnished with parsley and slices of lemon, with a sauce boat of tomato sauce on the side.

Barbecued Trout Stuffed with Fresh Rosemary

This recipe creates a nice and subtle combination of trout and seasoning

2 teaspoons olive oil
2 boned trout, 8 ounces each (heads on or off, if you can stand looking a trout in the eye)
1/4 teaspoon salt
1/8 teaspoon pepper
4 sprigs fresh rosemary
2 tablespoons fresh parsley
1 lemon, quartered


Place 2 sprigs of rosemary inside of each trout.

Heat coals. Platform heavy duty foil, or meshed fish cooking plate onto hot grill. Soaked wood planks will work as well. Cook 5 minutes per side, or until opaque through to the middle.

Remove and slice down the center, lengthwise. Plate with fresh parsley and lemon wedges.

Goes well with (optional): Lemon quarters and a fresh Pinot Griggio

Inspired or Credited to: 1980 Food Section of the San Francisco Examiner