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Grilled Pompano Street Tacos

• Pompano Fillets

• Mango Habanero Rub

• Coconut Oil

• Corn Tortillas

• Shredded Lettuce

• Pico

• Louisiana Fish Taco Sauce

1. Pre-heat a skillet to about 300 degrees.  Lightly coat with oil or butter.  Then lay each pompano fillet on the skillet.  Sprinkle with Mango Habanero Rub.  Cook approx. 4 minutes on each side until the meat is white and flaky.

 

2. Heat up some corn tortillas by oven or wrapped in paper towels in the microwave.  Toss some shredded lettuce on top, a table spoon of pico, the cooked pompano fillet, and a dollop of fish taco sauce.  ENJOY!

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Fall Pompano & Veggies on Rice
w/Maple Jalapeno Bacon Glaze

• 4 Pompano Fillets

• Mango Habanero Rub

• Juice from 2 limes

• 1 cup diced Bell Pepper

• 1 cup diced Sweet Onion

• 1/2 cup Pineapple Chunks

• Coconut Oil

• 4 slices of Bacon

• 2 Jalapenos

• 1/3 cup Maple Syrup

• 2 table spoons Brown Sugar

• 1/4 cup Apple Cider Vinegar

1. For the Veggies...Heat a tablespoon of coconut oil in a pan over medium heat.  Add your diced bell peppers, onion, and pineapple chunks.  Cook until tender.

2.  For the Glaze...Dice up 4 slices of bacon and 2 jalapenos.  Cook in a small pan on medium heat until golden brown.  Add in your brown sugar and heat until melted.  Then add in your maple syrup, and apple cider vinegar.  Heat until boiling then turn to simmer and allow the glaze to thicken.  Should be easy to pour.

3.  On a skillet spray with non stick cooking spray.  Lay down your pompano fillets and sprinkle Mango habanero rub lightly on them.  Then squeeze some lime juice on top.  Heat until you see the fillet turning white, then flip over and heat until meat is flaky.  Should be about 8 minutes total, 4 minutes on each side.

4.  Cook rice and put your veggie mix on top.  Put the fillets beside that and drizzle your glazed lightly over the top of that.  This recipe taste like fall.  It is amazing!

Spanish Mackerel on Brown Rice with Pico

Baked Spanish Mackerel on Brown Rice

• Spanish Mackerel Fillets

• Uncle Steve's Gator Shake (or Creole Seasoning)

• Lime (sliced)

• Butter

• Brown Rice (cooked)

• Pico

1. Pre-heat oven to 375 degrees.

 

2. Clean spanish mackerel fillets really good.  Cover baking sheet with foil and spray foil with non-stick cooking spray.  Lay the fillets on the foil.

3. Cover fillets generously with the Gator Shake.  Place butter and lime slices on top of the fillets.

4. Cover with foil and bake for 15 minutes.  Remove foil and bake another 15 minutes or until fish is flaky.

5. Lay on top of a bed of brown rice, garnish with pico de gallo, and ENJOY!

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Fried Flounder Sandwiches

• Flounder Fillet

• Fish Fry

• Oil

• Ciabatta Roll

• Lettuce

• Mayo

• Creole Seasoning

• Lime Juice

1. Go ahead and fry up your flounder as you like it.

 

2. Cut a ciabatta roll in half and toast both sides.

3. Make the spicy mayo sauce by adding 3 tablespoons of mayo to a bowl, mix in creole seasoning until the mixture turns a little pink in color (about 2 tablespoons), add a dash of lime juice (about a tablespoon.  Not too much, you don't want the sauce to be runny).  Mix well, and spread over both sides of the toasted ciabatta rolls.

4. Add Lettuce, and fried flounder fillet.  ENJOY!

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Fried Trout Tacos

• Trout Fillets

• Fish Fry

• Oil

• Flour Tortillas

• Coleslaw Mix

• Mango Pico

• Mayo

• Creole Seasoning

• Limes & Lime Juice

1. Fry up your Trout the way you like it.

2. Make the spicy taco sauce by adding 3 tablespoons of mayo, 2 tablespoons of creole seasoning, and 1 tablespoon of lime juice to a bowl.  Mix until it turns pink in color.

3.  Add spicy taco sauce to the flour tortilla.  Top with dry coleslaw, mango pico, and fried trout.  Garnish with cut limes and ENJOY!