Grandpa Giby’s Fish Camp

MAKES: 14 servings INGREDIENTS: 2 to 3 tablespoons olive oil 1 pound long grain white rice 8 ounces tomato sauce (canned is fine) Salt, to taste Pepper, to taste Granulated garlic, to taste Season-All Seasoning, to taste 8 ounces Ro-tel diced tomatoes and green chiles 1 1/4 pounds black drum, skin off, cut into about […]

Pan Seared Sea Scallops with Brown Butter

SERVES: 4 INGREDIENTS: Eight Jumbo Sized Sea Scallops (U/10 or bigger) Kosher Salt to taste 1 tbsp of Olive Oil 4 tbsp of clarified butter or unsalted butter (reserve 3 tbsp for making the brown butter sauce) 1 large lemon, juiced DIRECTIONS: Pat the scallops with a paper towel until nice and dry. Season generously […]

Grilled Honey – Key Lime Glazed Swordfish

SERVES: 4 INGREDIENTS: 4 six-eight ounce Swordfish Steaks Approximately 3 Dried Chili Pasilla Approximately 2 Dried Arbol Chilies 3 Tablespoons of Olive Oil 4 Ounces of Key Lime Juice, Fresh Squeezed (About 13-15 Key Limes) 3 Cloves of Garlic, Whole 1 Ounce of Honey ½ Bunch of Cilantro 2 Ounces of Brown Sugar Kosher Salt […]

Infused Olive Oil Grilled Swordfish

SERVES: 4 INGREDIENTS: 4 6-8 ounce, 1 inch thick Swordfish Steaks 2-3 ounces of Infused Olive Oils Kosher Salt and Cracked Black Pepper DIRECTIONS: Mix infused olive oil, salt, and pepper in small bowl. Place swordfish steaks in small zip lock baggies with a good amount of marinade covering entire portion and refrigerate. Allow fish […]

Triple Threat Bacon Wrapped Monkfish

INGREDIENTS: 1 Monkfish Tail 1 Serrano Pepper 2 Poblano Peppers 1 Jalapeno Peppers 1/4 cup Panela Cheese julienne 1 package of Bacon thin sliced 1 Bottle of Sutter Buttes Lime Infused Olive Oil Sea Salt Cracked Pepper Toothpicks soaked in water DIRECTIONS: Fire roast peppers until charred. Once peppers are charred place them in a zip lock […]

Oysters Rockefeller

SERVES: 10-12 as an Appetizer INGREDIENTS: 2 dozen Gulf Oysters in the Shell, scrubbed and rinsed to remove debris 1/3 Pound of Bacon, chopped into small bits 1 Shallot, finely chopped 2 Cloves of Garlic, finely chopped 2 Six Ounce Bags of Baby Spinach 1 Cup White Wine 10 Ounces of Heavy Cream Salt and […]

Oven Baked Salmon with Lemon and Dill

INGREDIENTS:   2-3 lbs. of Scottish Salmon Fillet, Skin On and Boneless Juice from two Lemons ¼ cup of Dry White Wine, Chardonnay works well ½ cup of Water ½ stick of Unsalted Whole Butter 2 tbsp Chopped Dill 1 tbsp Cracked Black Pepper 1 tbsp Kosher Salt 1-2 tbsp of Olive Oil DIRECTIONS: Preheat […]

Swordfish Kabobs

SERVES: 6 or more INGREDIENTS: 2 lbs. of Swordfish, cut into 1 1/2 inch cubes 1/2-1 cup of Olive Oil Kosher Salt and Cracked Black Pepper Parsley or your favorite freshly chopped herbs Kabob Skewers Combination of your favorite grill-able vegetables cut into chunks (Suggestions: Bell Peppers, Onions, Cherry Tomatoes, Mushrooms, Squash, Zucchini, etc..) Combination […]

Lemon Basil Encrusted Flounder

INGREDIENTS: 4 Six-Eight Ounce pieces of Gulf Flounder, boneless and skinless Olive Oil or Unsalted Butter Kosher Salt and Cracked Black Pepper to Taste 2 cups of Panko bread crumbs 2 tablespoons of Lemon Zest 2 tablespoons of fresh Basil, finely chopped 2 large Lemons, juiced DIRECTIONS: Preheat oven to 325 degrees. Place large piece […]

Trout Piccata

Serves: 2 Note:  Piccata sauce and the sauce used to make Shrimp Scampi are very similar so you will notice how close it is to that recipe other than the addition of capers and a few other small changes. INGREDIENTS: 2 tbsp Extra Virgin Olive Oil 2 Six-Eight Ounce fillets of any Rainbow Trout 2 […]