Please find below a collection of our favorite recipes. We will be continually adding newly-discovered dishes, so please feel free to submit any of your own favorites and we will be sure to include them!
1 cup all-purpose flour
1/2 teaspoon ground black pepper
1 egg, beaten
1 1/2 cups beer
1 teaspoon garlic powder
1. In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture)
1 1 /2 pounds cod fillets, cubed
1/2 cup dry white wine
1 (16 ounce) can whole peeled tomatoes mashed
1 /4 cup chopped fresh parsley
1 (8 ounce) jar clam juice
1/4 teaspoon dried rosemary
1/2 cup chopped onion
1 teaspoon salt
1 /2 cup chopped celery
3 tablespoons all-purpose flour
1 /2 cup chopped carrots
3 tablespoons butter, melted
1/3 cup light cream
1. In. a slow cooker, stir together the cod, tomatoes, clam juice, onion, celery, carrots wine, parsley, rosemary, and salt. Cover, and cook on Low 7 to 8 hours or on High 3 to 4
2. One hour prior to serving, mix flour, butter, and light cream in a small bowl. Stir into the slow cooker until the fish mixture is thickened.
2 tablespoons dry bread crumbs
1 teaspoon dried basil
1 tablespoon grated Parmesan cheese
1 pound perch or fish fillets of your choice
1 tablespoon paprika
1 tablespoon butter or margarine, melted
1. In a shallow bowl, combine the bread crumbs, Parmesan cheese, paprika and basil. Brush fish fillets with butter, then dip into the crumb mixture. Place in a greased baking pan. Bake, uncovered, at 500 degrees F for 10 minutes or until fish flakes easily with a fork.
1 1 /2 cups lemon-lime soda
1 /4 teaspoon pepper
1 pound perch fillets
oil for frying
2 cups pancake mix
1. Pour soda into a shallow bowl; add fish fillets and let stand for 15 minutes. In another shallow bowl, combine pancake mix and pepper. Remove fish from soda and coat with
2. In a large skillet, heat 1/4 in. of oil over medium-high heat. Fry fish for 2-3 minutes on each side or until fish flakes with a fork. Drain on paper towels.
2 1/2 pounds bluefish fillet(s)
salt and pepper to taste
1 (8 ounce) container herb-seasoned dry bread stuffing mix
2 tablespoons butter, melted
1 1/2 cups boiling water
1/2 cup minced onion
1/2 cup butter, melted
4 sprigs fresh dill weed
1. Preheat oven to 500 degrees F (260 degrees C).
2. Trim all of the dark meat from the fillets Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
3. Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
4. Bake on center shelf of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.
4 pounds bluefish fillets
1/4 cup olive oil
1 cup orange juice
1 tablespoon dry white wine
1 /4 cup fresh lime juice
kosher salt and ground black pepper to taste
1 /4 cup fresh lemon juice
1/4 cup citrus flavored seafood rub
1. Place the fish fillets into a large bowl. Pour in the orange juice, lime juice, lemon juice, olive oil and white wine. Season with salt, pepper and seafood rub. Stir to blend and coat
fish. Leave the squeezed lemon and lime halves in the bowl too. Marinate for at least 30 minutes.
2. Preheat a grill for high heat. When the grill is hot, oil the grate.
3. Place fish fillets on the grill, and discard the marinade. Cook for 4 minutes on each side, or until fish flakes with a fork. Transfer to a serving platter, and remove the dark blue part of the fish before serving.
2 cups water
2 teaspoons dried minced onion
1 cup uncooked long-grain rice
1 teaspoon chicken bouillon granules
1 pound catfish fillets
1/2 teaspoon dried oregano
1 (16 ounce) can stewed tomatoes, with liquid
1/4 teaspoon garlic powder
1 /8 teaspoon hot pepper sauce
1. In a small saucepan, bring the 2 cups of water to a boil. Stir in the rice and return to a boil; reduce the heat. Cover and simmer for 20 minutes or until the rice is tender and the water is absorbed.
2. Using a very sharp knife, cut the catfish into 3/4 inch pieces; set aside.
3. In a medium saucepan, combine the tomatoes (with juices), dried onions, bouillon granules, dried oregano, garlic powder and hot-pepper sauce; bring to a boil and stir in the catfish pieces.
4. Cover and cook over medium heat for 5 to 8 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
5. Serve the fish mixture over the rice.
1 pound catfish fillets
1/2 teaspoon Old Bay Seasoning TM, or to taste
1 medium onion, chopped
2 1/2 cups coarsely crushed buttery round crackers
1 teaspoon prepared yellow mustard
1 tablespoon creamy salad dressing (e.g. Miracle Whip)
1 cup vegetable oil (for frying)
1. Place catfish in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, salad dressing, Old Bay™, cracker crumbs and egg. Mix until evenly blended.
2. Heat oil in a large heavy skillet over medium-high heat. Form the fish mixture into patties, and fry in the hot oil. Drain on paper towels, and serve hot.
1 pound catfish fillets, cut into 1 inch pieces 2 cubes beef bouillon 1/4 cup vegetable oil 2 (8 ounce) cans diced tomatoes 1/2 cup celery, chopped 1 (10 ounce) package frozen okra 1 /2 cup green bell pepper, chopped 1 teaspoon salt 1/2 cup onion, chopped 1/4 teaspoon red pepper flakes 1 clove garlic, chopped 1/4 teaspoon dried thyme 2 cups water 1 bay leaf 1/8 teaspoon hot pepper sauce
1. In a 3 quart pot, bring the 2 cups of water to a boil. Dissolve the bouillon cubes in the boiling water.
2. In a medium skillet, heat the vegetable oil, and cook the celery, green pepper, onion and garlic until tender.
3. Add the tomatoes, okra and cooked vegetables to the boiling water. Season with salt, red pepper flakes, thyme, bay leaf and hot pepper sauce. Reduce heat, cover and simmer for 30 minutes. Add catfish, cover and simmer for 15 minutes or until catfish is flaky and tender.
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1/8 teaspoon salt
3 tablespoons seasoned bread crumbs
1/8 teaspoon pepper
2 tablespoons shredded Monterey Jack cheese
dash cayenne pepper
2 tablespoons butter, melted
2 (6 ounce) fillets catfish or whitefish fillets
1 1 /2 teaspoons mayonnaise
1 /8 teaspoon paprika
1. In a bowl, combine the first eight ingredients. Cut each fillet in half widthwise; place two halves in a greased 8-in. square baking dish. Press crab mixture onto fillets; top with
remaining halves. Sprinkle with paprika. Bake, uncovered, at 425 degrees F for 22-26 minutes or until fish flakes easily with a fork.
3/4 cup light mayonnaise
2 cups oil for frying
1 tablespoon Dijon mustard
1 cup hush puppy mix
1 tablespoon prepared horseradish
1/2 cup milk
2 cloves garlic, peeled
2 tablespoons fresh lemon juice
1 pound cooked lump crabmeat
1 tablespoon chopped fresh chives
1. In the container of a food processor, combine the mayonnaise, mustard, horseradish, garlic, and lemon juice. Process until well blended. Transfer to a bowl, stir in chives, cover and refrigerate until ready to serve.
2. Heat the oil in a heavy saucepan or deep fryer to 375 degrees F (190 degrees C). Stir together the hush puppy mix, milk and egg until smooth. Fold in the crab. Drop
tablespoonfuls of the batter into the hot oil. Fry until golden brown, 2 to 3 minutes, turning once if needed. Drain on paper towels. Serve fritters with the garlic sauce.
1 pound crabmeat
1 teaspoon Dijon-style prepared mustard
2 slices whitebread, crusts trirnrned
1 teaspoon Worcestershire sauce
1 egg, beaten
1 tablespoon Old Bay Seasoning ™
1 tablespoon mayonnaise
2 tablespoons butter
1. Pick the crab meat to remove any remaining pieces of shell.
2. Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning ™. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
3. Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.
5 cups fresh spinach
1 /2 teaspoon lemon pepper
2 (6 ounce) fillets rockfish
1/4 teaspoon onion powder
10 cherry tomatoes, halved
salt and ground black pepper to taste
1 /2 cup vegetable broth
2 slices lemon slices
2 tablespoons minced fresh dill
2 slices onion slices
1 /4 teaspoon garlic powder
1 teaspoon butter
1. Preheat oven to 400 degrees F (200 degrees C).
2. Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil.
3. Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.
2 slices day-old white bread, cubed
2 teaspoons fresh lemon juice
2 tablespoons fresh parsley, finely chopped
2 tablespoons butter, softened
1/2 teaspoon seafood seasoning, such as Old Bay™
2 dashes liquid hot pepper sauce, such as Tabasco™
1/2 teaspoon dried mustard
1/2 cup mayonnaise
1 /8 teaspoon ground black pepper
1 pound fresh lump crabmeat
4 (6 ounce) fillets rockfish
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 baking dish.
2. Mix the bread cubes, parsley, seafood seasoning, mustard, pepper, lemon juice, pepper sauce, butter, and mayonnaise together in a mixing bowl. Gently stir in the crabmeat until well blended, being careful not to break the crab chunks.
3. Place the fish fillets on a clean surface, and spoon 1/4 of the crab mixture onto one side. Starting on the side with the crab mixture, roll up the fillet around the crab filling. Place the rolled fish into the prepared dish open side down.
4. Bake in preheated oven until light brown and bubbly, and fish flakes with a fork, about 15 minutes.
For more information, call 443-955-2104 or email the Captain