For The Fish You Love

Recipes are important. Some like spicy meals while others prefer something a little milder or even in between. Modify these to your taste and I hope you will send me your ideas or recipes that you like and I will try them and add them to the recipe section.


As time goes on, I hope to have pictures of these and also videos on the preparation on each one.

Hope you enjoy these recipes and check back for updates.

Mackerel are excellent eating baked, broiled, steamed, smoked, poached, fried or Grilled. They are a rich source for omega-3, and have huge health benefits.


This fish cooks quick so be careful not to overcook. You will know it is done when the meat becomes opaque and flakes easily when tested with a fork. If you are cooking this wrapped in a foil add about 5 minutes to the total cooking time. Mackerel fillets less than ½ inch think do not need to be turned over during cooking.


I prefer grilling and place the fillet on a piece of foil with the skin down. Spread some butter or olive oil over meat and sprinkle with lemon pepper and fresh squirts of lemon or lime can be great. Add salt to taste and you can place some small slices of tomatoes and Cilantro on the meat while it is cooking that will bring some extra flavors to the meal. 

Jalapeno Trout



  • 4 whole trout, cleaned

  • 3 medium fresh jalapeno pepper, chopped

  • 4 medium green onions, chopped

  • 1 bunch cilantro, chopped

  • 1/2 cup bell pepper, diced

  • 1/2 cup peeled, diced ripe mango

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons lime juice

  • garlic salt to taste

  • black pepper to taste



  1. Preheat a grill for medium heat, and place the rack 3 inches over the coals.

  2. In a medium bowl, mix together the green onions, cilantro, bell pepper, mango, olive oil, lime juice, garlic salt, and black pepper; set aside. Lightly coat four squares of foil with olive oil or cooking spray. Place fish diagonally on the foil, and stuff each with 1/4 of the mango stuffing. If it doesn't all fit inside the fish, then just place the remainder on top of the fish. Fold the corners of the foil over the head and tail of the fish, then fold the remaining corners over the body of the fish.

  3. Cook the packets on both sides for about 20 minutes total, until the fish has cooked and flakes easily


Try canned Pineapple instead of mango

Baked Trout



  • 1 pound trout fillets

  • 1 cup sour cream

  • 1/4 cup grated Parmesan cheese

  • 1 tablespoon lemon juice

  • 1 tablespoon finely chopped onion

  • 1/2 teaspoon salt

  • Paprika



Place fish in a greased shallow 3-qt. baking dish. In a small bowl, combine the sour cream, Parmesan cheese, lemon juice, onion and salt; spread over fish. Sprinkle with paprika. Bake, uncovered, at 350 degrees F for 20-25 minutes or until fish flakes easily with a fork.


Try ½ Hellman’s and ½ sour cream.

Piscine Piccata (Florida Sportsman Mag April 2014)



  • 2 fish fillets

  • 1 tbsp. Olive Oil

  • 3 tbsp. butter

  • Flour as needed for dusting

  • 1 tbsp. lemon juice

  • ¼ cup dry white wine

  • 1 tbsp. capers

  • Chopped parsley for garnish



  1. Heat a large skillet over medium-high heat. Once hot, add the olive oil and 2 tbsps. of butter.

  2. Season the fillets with salt and pepper and dust lightly with the flour.

  3. Once the butter foams and begins to brown, add the fish filets, turn the heat to high, and brown well, turning once, 4 to 5 minutes total.

  4. Remove the fillets to a warm resting place, and add the wine to the pan.  Scrape up the browned bits and add the lemon juice along with the capers.  Reduce for half a minute, then add the last tablespoon of butter.  Check for seasoning the acidity, then return the filets to the sauce to warm, Sprinkle with parsley and serve, (Serves Two)

Gulfing Adventures, Serving Bradenton, Sarasota, Tampa and St. Pete Areas