Sanibel Island Fishing Club Member Recipes

Macadamia Nut Fish _Swimming_Fish Greek_Style_Pompano Easy_Fried_Fish Grilled_Teriyaki_Fish Mesquite Grilled Grouper
_Sheep_Crab_Cakes French_Poached_Fish_ Amberjack Sushi Fish_Cakes Newfoundland_Fish_Casserole Baked_Fish_Cordon_Bleu
Smoked_Fish_Dip Fish_with_Almonds,_Pine


            Macadamia Nut Fish
Submitted by: Rol Campbell
                                  Olive Oil                     Ritz Crackers
                                  Macadamia nuts        Butter
Cut fish into serving size pieces.
Drizzle with lemon juice.
Dredge in flour (shake in bag).
Mix 1 egg and 1 tablespoon olive oil (for two people this is sufficient, but the total depends on the amount of fish).
 Dip fish in egg mixture.
  Shake fish in cracker crumbs. (I use Ritz - crushed  in a bag).
Cover cookie sheet with foil, then rub that with olive oil.
Lay out fish on cookie sheet, separated so they will brown nicely.
Sprinkle each fiah serving with chopped macadamia nuts.
Dot each piece of fish with butter
Bake in 450 degree oven for 10-15 minutes  - depending on the thickness of fish.
Serve on a fish platter and enjoy!

                    Swimming Fish
Submitted by: Chet Sadler
Ingredients:           Thick white fish (grouper, cod,etc.)             Peanut oil
                                  Fresh Ginger
                                 Soy Sauce
Poach any thick white fish (grouper,cod)  remove from oven place on platter, pour
soy sauce over the fish, cover with finely chopped fresh ginger, onions and chopped
scallions.  Meanwhile heat about 1/3 cup peanut oil until it smokes then pour over the
fish. This will sizzle the ginger and onions making a great sauce. Serve with rice.

          Greek Style Pompano
Submitted by: Mary DeMik

~Pompano filets (skin off)

~lemons sliced thinly

~Thinly sliced onions

~Thinly sliced colored peppers (preferably the small ones which resemble habanero peppers but are not hot...come in a package in the veggie section)

~Garlic powder (garlic salt only adds sodium you don't need)

~Kalamata olives

~Cherry tomatoes (or small tomatoes of any kind)

~Pam spray butter

~Feta cheese (served on the side)




Place Pompano filets in a baking dish.  Spray lightly with Pam spray.  Sprinkle each filet with garlic powder and oregano to taste.  Layer with a couple of lemons, then the onions and peppers.  Arrange the small tomatoes and Kalamata olives around the filets.  Bake in a 350 degree oven about 10-15 minutes until the Pompano flakes apart easily with a fork. (Cooking time depends on size and amount of Pompano filets)  Serve with the feta cheese on the side.  Yummy!!


              Easy Fried Fish

 Submitted by Mary DeMik

~Snapper, Trout, Snook, Grouper or any other fish you would normally fry (without skin)

~Olive oil (if you plan to saute or pan fry them)

~Canola oil (if you plan to deep fry them)

~Brown spicy mustard or Grey Poupon mustard (not yellow mustard!)

~Ritz crackers


Place Ritz crackers in a plastic bag and smash them up into very small crumbs.  A rolling pin works great, in a pinch a whiskey bottle works just as well!  Coat the fish filets well with the mustard.  (No need to put into eggs etc. the mustard will keep the crumbs on the fish and it is healthier!)  Dip the mustard coated fish filets into the Ritz cracker crumbs to coat well.  Shake off excess crumbs.  (You can add garlic or spices after they are coated in bread crumbs if you like)  If you pan fry: add olive oil into the pan, enough to coat the bottom of the pan.  Heat the oil until it is ready to fry on medium high heat. (Drop a piece of breading into the oil and if it bubbles the oil is hot enough.)  Add the filets and pan fry on each side approximately 3-4 minutes each side. (Again they are finished when they flake apart easily with a fork.)  Remove the filets and drain onto a plate with paper towel to absorb extra oil.  If you are going to deep fry the fish place the Canola oil in the deep fryer and bring it to a hot enough temperature to deep fry.  Drop the fish filets in for about 3-4 minutes and drain onto paper towels when finished. "Lemonize", or squirt with a little lemon and serve with tarter sauce or not!  Yummy!



                 Grilled Teriyaki Fish  
Submitted by:  Wade Robert
Ingredients:           6 firm fleshed fish steaks (5 oz each) such as grouper, amberjack.
                                Butter cooking spray
                                1/2 cup unsweetened pineapple juice
                                 2 tablespoons soy sauce
                                 2 tablespoons dry sherry
                                 2 tablespoons dark brown sugar
                                 1 scallion, finely minced
                                 1 teaspoon crushed fresh garlic
                                 1 teaspoon minced fresh ginger root or 1/3 cup ground ginger
                                 1 teaspoon sesame oil  
1. Combine all of the marinade ingredients in a small bowl, and stir to mix well.  Set aside.
2.  Rinse fish steaks with cool water and pat them dry with paper towels.  Place steaks in a non-metal  container and pour the marinade over the steaks, turning to coat all sides. Cover
and refrigerate for several hours or overnight.
3.  Spray steaks lightly with the cooking spray and grill over medium heat, covered, or under a boiler, for 5 minutes on each side, or until the meat is easily flaked with a fork.


               Mesquite Grilled  Grouper 

Submitted by: Doug Mallon
                            MCCormicks Grill Mates Mesquite Marinade
½ stick unsalted butter(softened)
                            1 tablespoon finely chopped shallots
                            1 teaspoon grated lime zest,
                            2 teaspoons fresh lime juice,
                            1 teaspoon Serrano chile (including seeds)
                            ½ teaspoon salt
                            Something we use with all fish is CHILE LIME BUTTER 

To make: simply stir it all together in a bowl. It’s best if it’s made a day ahead and chilled. Serve each piece of fish with a dollop of chile lime butter.   Bon appétit, Doug

                     Smoked Fish Dip



Submitted by: Kevin Vertesch
Ingredients:        Trout, Grouper,etc.


                             Sour Cream

                             1 jalapeño pepper (seeded)

                             Jalapeño pepper sauce (the green stuff)

                             Finely chopped white onion (1/4 of the onion should be enough)


The amount of mayonnaise and sour cream depends on the consistency you like.  I mix everything in a food processor.  Add a few shakes of the hot pepper sauce to taste.  Make sure the pepper has no seeds or add a few if you like it spicy. 

Serve on crackers with a dash of red or green Tabasco sauce on top.


                  "Sheep" Crab Cakes
Submitted by: Kevin Vertesch

1 pound sheepshead fillets

1 cup dry bread crumbs (divided)

¼  cup minced green onions

¼ cup miracle whip or mayonnaise

juice of  a lemon

1 egg, beaten

3 tablespoons butter

1 tablespoon prepared brown or spicy mustard

dash of cayenne pepper

Salt and pepper to taste

 peanut oil or butter for pan frying.



Preheat oven to 350 degrees.  Place the sheepshead fillets on a sprayed cookie tray and dab them with pieces of butter and sprinkle with a bit of salt.  Bake for about 20 minutes.  Remove from oven and let cool enough to handle with your hands.  Once cool, flake the meat and put into a bowl.  (I use my hands when flaking to catch any bones that may have been missed in the filleting). 


In a separate large bowl, mix ½ cup bread crumbs with the egg, green onions, lemon juice, 3 Tablespoons melted butter, miracle whip, mustard, cayenne and salt.  Mix in the fish gently.  Shape the fish mixture into patties (If they are too dry when making into patties, add a little more mayonnaise.)


Put the remaining bread crumbs on a large plate.  Dredge the patties in the bread crumbs, and pan-fry in a little oil or butter in a skillet (Just enough to keep them from sticking) until they are browned (usually 5 minutes on each side).  Serve hot with cocktail sauce (recipe below).


Cocktail sauce:


Get a small bowl and fill almost to the top with ketchup.  Mix with as much prepared (non-creamy) horseradish as you like it hot.  Add a few dashes of worchestershire sauce, some lemon juice and a dash of Tabasco and mix well.  Serve with hot sheepcakes



         French Poached Fish

Submitted by: John Reid


Here is a recipe I like for trout when they are plentiful and you are looking for something different. It is very mild and nice. It is a French method usually prepared in a fish poaching steamer. Since trout are sometimes not big enough for the steamer we use a large covered skillet.

Peel the skin and bitter pith from a lemon (Key Lime).  Slice the lemon finely and remove the seeds.  
Add as much lemon as you like to a mixture of 1 part milk to 6 parts of salted water.          

The fish is poached by cooking it briefly in SIMMERING liquid (Court Bouillon) 10 minutes for each inch of thickness. The liquid should be kept around 175 degrees. At this temperature , the surface will perceptibly tremble or shudder, but not bubble. ( Boiling will ruin the appearance then taste and texture) If fish trimmings are also added  the court bouillon becomes a fish fumet, which not only makes a rich liquid for poaching the fish but also furnishes the starting material for sauces that may garnish the cooked fish.

In the true French method Head,  Fins, Tail and Scales are left in tact. Simply gut and wash well. After poaching skin, bones etc are easily removed with a fork in the kitchen or at the table for effect.



      Amberjack Sushi

Submitted by: Rol Campbell   

Freeze a small “loin” of AJ for future use – thaw when needed.

Slice thin “quarter” size pieces of AJ.

Spread Ritz crackers with cream cheese (or your favorite cheese)

Add slice of AJ.

Add a dollop of peanut sauce (or your favorite sauce)

Enjoy before your fish dinner.


           Fish Cakes



Submitted by: Rol Campbell


Break up and chop leftover fish enough for 4 patties.

Add approximately ½ cup of bread crumbs or cracker crumbs.

Add 1 Tbs. parsley (flakes or fresh).

Mix together all dry ingredients

Mix 1 egg, 1 Tbs. Dijon mustard, and 2 Tbs. mayonnaise.

Add to fish mix – adjust to “hamburger consistency”.

Make into patties.

Coat patties with cracker crumbs by pressing patty into crushed crumbs.

Pan fry over medium heat in a little butter.

Enjoy plain or on your favorite bread or toast.


  Newfoundland Fish Casserole
Submitted by: Charlie Sobczak

2 lbs. Fish fillets (use grouper, amberjack, mackerel, etc.)

1 Tbsp. Finely chopped onion

1 Tbsp. Worcesterhire sauce

2 Tbsp. Butter

2 Tbsp. Flour

1-B= cups milk

salt, pepper, dill to taste

3 cups hot seasoned mashed potatoes

B= cup sharp cheddar cheese

Broth or water, seasoned with bay leaf, sliced onion


Poach fish in seasoned broth or water (just to cover) 5 minutes or until barely done.

Flake fish into lightly greased casserole. Sprinkle with onion & Worcestershire sauce.

In a small saucepan, melt butter, stir in flour and cook until

smooth, about 2 minutes. Add salt, pepper and dill, then add milk, stirring constantly until thickened.

Pour over casserole. Spread seasoned, mashed potatoes over fish, then top with grated cheese.

Bake in 350 degree oven until piping hot; approximately 15-20 minutes.




   Fish with Almonds, Pine Nuts and White Raisins
Submitted by: Charlie Sobczak

4-6 Fish fillets (use thin, delicately flavored fish such as tilefish, snapper, etc.)

2 cups dry white wine

1/4 cup white raisins

5 Tbsp. Clarified butter

1/4 cup slivered almonds

salt & pepper, to taste

4 Tbsp. Flour

3 Tbsp. Unsalted butter

2 Tbsp. Minced shallot

2 Tbsp. Pine nuts


Soak raisins in white wine for 30 minutes. In saute pan, heat the 5 Tbsp. Clarified butter. Add almonds to pan and saute until they begin to color. Remove with slotted spoon and drain, saving butter in pan. Sprinkle fish with salt, pepper and flour. Add fish to heated pan and saute each side to a golden brown. Remove fish to a warm platter. Add the 3 Tbsp. Unsalted butter to pan, when melted, add shallot, wine and raisins. Cook for 2-3 minutes and season to taste with additional salt & pepper, if desired. Add pine nuts & almonds to fish, then pour sauce over fillets. Serve.

          Baked Fish Cordon Bleu
Submitted By: Charlie Sobczak

2 lbs. Fish (use thin fillet like flounder, or slice grouper thin > enough to roll)

6 slices cooked ham (I used smoked turkey ham)

6 slices Swiss cheese

1 Tbsp. grated orange zest

white pepper to taste

1 egg, beaten

1 cup seasoned Italian or panko bread crumbs

1 Tbsp. Butter

1 Tbsp. Flour

1 cup milk or half-and-half

1/4 cup freshly grated Parmesan cheese


Pat fillets dry, then place 1 slice of ham and 1 slice of cheese in center of each. Cut to fit. Sprinkle with grated orange rind and white pepper. Roll into pinwheels and secure with toothpicks. Gently dip roll in beaten eg; coat with bread crumbs. Place in greased shallow baking dish. In saucepan, over medium heat, combine butter & flour. Slowly stir in milk or cream, heat until sauce begins to thicken. Pour over fish roll-ups. Sprinkle dish with grated Parmesan cheese. Bake @ 350 degrees for 20-25 minutes or until fish flakes easily when tested with fork.


             Sautéed Sheepshead 

Submitted By: John McBroom

Dip fish is ranch dressing thinned with a little milk.

Dredge in Panko bread crumbs, 1 cup bread crumbs to 3 Tbsp. grated Parmesan cheese.

Sauté in small amount of canola oil until fish flakes.








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