Monster Bass

Congrats to Barry Allan for catching this monster bass.

TN Bass Fishing

   Took a client out yesterday on a guided trip on Percy Priest Lake. Fishing was slow and cold but we manage to catch a few. Water temp around 47 degrees with water level right at winter pool. Here is a pic of one of the largemouth, just shy of 3 pounds.

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Salmon Recipes

Grill Salmon with a Marinade

A lot of people dont like Salmon, but dont ignore it until you have tried this one. "A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!" Makes 6 Servings

• 1 1/2 pounds salmon fillets
  
• lemon pepper to taste
  
• garlic powder to taste
  
• salt to taste
  

• 1/3 cup soy sauce
• 1/3 cup brown sugar
  
• 1/3 cup water
  
• 1/4 cup vegetable oil
  

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
   

Bourbon-Glazed Salmon

• 3 tablespoons brown sugar
• 3 tablespoons bourbon
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon fresh lime juice
• 3 garlic cloves, minced
• 1/4 teaspoon freshly ground black pepper
• 4 (6-ounce) skinless salmon fillets
• Cooking spray
• 1/4 cup thinly sliced green onions
• 1 tablespoon sesame seeds, toasted

Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.

Tilapia Recipes

Alfredo Shrimp Tilapia

Serves 4
2 1/2 lbs tilapia fillets
1 cup alfredo sauce
3/4 lb shrimp, cleaned,shelled and deveined
2 tablespoons creole seasoning
1 sweet red pepper, sliced very thin into slivers
3 tablespoons olive oil
4 tablespoons butter, divided
2 cloves garlic, finely minced
3 tablespoons grated romano cheese or 3 tablespoons parmesan cheese, for topping

Directions:

1 Preheat oven to 425*.
2 Wash and dry tilapia filets, spread with olive oil and creole seasoning, to your taste.
3 Place in well oiled baking pan, bake for 8-10 minutes, until just white.
4 While fish is baking, saute slivers of red pepper in 1 tbs butter,until cooked, about 5 minutes.
5 Warm alfredo in a small saucepan.
6 In a frypan, melt 3 tbs butter, add minced garlic and cleaned, prepared shrimp, saute for about 5 minutes.
7 When fish is ready, remove from pan from oven.
8 Carefully remove fillets, 4 per plate.
9 Place one quarter of the red pepper slivers and one quarter of the cooked shrimp on top of fillets.
10 Top with 1/4 cup of alfredo, sprinkle of grated cheese and a dusting of more creole seasoning.
11 If you like, you can put this under the broiler for about a minute.


Broiled Parmesan-Lemon Tilapia

Original recipe makes 4 servings Change Servings

• 4 (4 ounce) tilapia fillets
  
• 2 tablespoons Miami-style sazon seasoning (sazon completa)
  
• 1 serving olive oil cooking spray (such as PAM®)
  
• 1/2 cup grated Parmesan cheese
  
• 2 tablespoons butter-margarine blend (such as Smart Balance®), melted
  
• 1 1/2 tablespoons fat-free mayonnaise (such as Kraft®)
  

• 2 tablespoons lemon juice
  
• 2 teaspoons grated lemon zest
  
• 1/8 teaspoon dried basil
  
• 1/8 teaspoon ground black pepper
  
• 1/8 teaspoon onion powder
  
• 1/8 teaspoon celery salt
  

1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil. Spray the broiler pan's rack with olive oil cooking spray.
2. Sprinkle tilapia with sazon seasoning and arrange on the prepared broiler rack.
3. Mix the Parmesan cheese, butter-margarine blend, fat-free mayonnaise, lemon juice, lemon zest, basil, black pepper, onion powder, and celery salt together in a bowl and set aside.
4. Cook the fillets under the preheated broiler until fish is barely opaque, 2 to 3 minutes per side. Spread the Parmesan cheese blend over the fish fillets, return to oven, and continue cooking until the topping is golden brown and the fish flakes easily, 3 to 5 more minutes.

Catfish Recipes

Cape Fear Barbecued Catfish
 
4 large flathead or blue catfish fillets
4 tablespoons soy sauce
4 tablespoons steak sauce (like A-1)
1 cup tomato sauce
2 tablespoons olive oil
1 teaspoon each Cayenne pepper, black pepper, and garlic salt
4 tablespoons hot sauce

Mix all ingredients except catfish into a bowl. Brush fillets liberally with sauce. Grill over high heat, basting with sauce, for 4 minutes. Flip fish and grill 4 more minutes or until fish is done. Serves 2, great with mashed potatoes and corn-on-the-cob.

Fried Catfish with a little Cayenne

3 channel catfish fillets
1 cup flour
1 cup cornmeal
dash each black pepper, Cayenne pepper, garlic powder, and salt
milk
olive oil

Heat olive oil in skillet on medium heat. Combine flour, cornmeal, and spices in a shallow dish and mix. Dip fillets in milk and then dredge through flour mixture coating fish thoroughly and evenly. Fry fillets in hot olive oil for 4 minutes, turn and fry 3 minutes or until fish is done. Drain on paper towels and serve. Serves 3.

Carolina Catfish and Mushrooms

2 channel catfish fillets
1 cup sliced mushrooms
½ cup each chopped onion and red pepper
1 tablespoon lemon juice
1 tablespoon black pepper
olive oil

Heat olive oil in skillet on medium heat. Saute mushrooms, onions, and red pepper for about 8 minutes. Rub lemon juice on fillets and dash with black pepper. Move veggies to the side of the skillet and cook catfish in the center, about 12 minutes. Serves 2. Very good with wild rice.

Barlow's Blackened Catfish

"Cajun catfish served up with just the right touch of spices and flavor. This entree is perfect for a quick, excellent way to taste the unique flavor of catfish mixed with the traditional method of down south cooking, just without all the fat. Serve on top of white rice."

 makes 4 servings

• 2 teaspoons cayenne pepper
  
• 2 teaspoons lemon pepper
  
• 2 teaspoons garlic powder
  
• 2 teaspoons salt
  

• 2 teaspoons pepper
  
• 1 pound catfish fillets
  
• 2 tablespoons butter
  
• 1 cup Italian-style salad dressing
  

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
3. Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
4. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
5. Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.

Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish

Crunchy Corn Relish
Serves 6
1 tablespoon butter
1/4 cup water
4 ears corn, kernels cut from the cob
1/4 cup minced red pepper
1/4 cup minced green onion
2 tablespoons half-and-half
salt and pepper

Southern Cornmeal-Crusted Catfish

4 u.s. farm-raised catfish fillets
1/4 cup buttermilk or 1/4 cup nonfat yogurt or 1/4 cup plain nonfat yogurt
1/2 teaspoon hot sauce
1/2 cup cornmeal
2 tablespoons butter
1 tablespoon olive oil
salt and pepper

Directions:
1 To make Crunchy Corn Relish: Melt butter in a large skillet. Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute. Add green onion, half-and-half, and salt and pepper to taste.
2 To make Southern Cornmeal Crusted Catfish: Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper to taste.
3 Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, sauté catfish about 3 minutes on each side, turning only once, until golden and crisp. Serve with relish. Makes 4 servings.

Crappie Recipes

Baked Stuffed Crappie

 

This recipe is for five filets, enough for two servings. Adjust recipe according to amount of filets to be baked.
1. In a 9" baking dish, place a layer of thinly sliced onions (preferably 10/15 onions)
2. Place in microwave on high for 3 minutes
3. Thoroughly rinse and pat dry the filets
4.Layer them over the onions
5. Empty a can of cream of celery soup, 1/2 can of milk and 1/2 package of seasoning that accompanied the dressing into a blender
6. Blend thoroughly
7. Combine the liquid with half of package of stovetop dressing (chicken flavored) in a separate container
8. Spread this mixture over the layered fish
9. Place in a 350-degree oven for 15 min. covered, and then 10 min. uncovered
10. Fish is cooked when it flakes with a fork



Beer Battered Crappie

One teaspoon salt
One egg
One cup beer
1 teaspoon Paprika
1/4 of cooking oil(Crisco)
1 cup of flour
1 cup of beer

Place all the above ingredients in a mixing bowl and stir until smooth. The mixture will be a little thin, you want it to be thin, but not too thin, you want it to stick to the fillets. By adding more flour or beer to get it just right..

The secret is to really dry the fillets. I spread them on paper towels and pat dry. Then use new paper towels and move the fillets to the new towels drying each one. When the fillets are dry I salt them lightly and place in the batter.

I use a quarter of an inch of Crisco or Crisco cooking oil and cook the fish fillets until golden brown. Sometimes I cook the fillets using a deep fat fryer. Either way the fish are very good.

Crappie with Beer/Mustard Marinade
ZATARAIN'S SEASONED FISH-FRI MIX - CRISPY SOUTHERN

 

1. Fillet crappie as regular - cutting in half long ways into finger size width (unless your crappie too small!)
2. Mix 1 can of beer with 2 heaping TBLS regular mustard

3. Marinade fillets approx. 1/2 hour in mustard&beer

4. In plastic bag put some of the Fish-Fri meal - take a few pieces of the crappie from beer/mustard (shake off excess liquid) and shake in mix

5. Deep fry until golden brown @350

6. After removing from grease immediately sprinkl LIGHTLY w/salt to remove excess grease.