Fish filets or fresh Gulf shrimp Butter or Olive oil Bad Byron’s Jubilee Seafood Seasoning Season fish or shrimp with Bad Byron’s Jubilee Seafood Seasoning. In a sauté pan over medium high heat, add butter or olive oil (I mix both 50/50). Bring to temperature and add seafood. Sauté until done. Make your tacos and enjoy! You can also empty the sauté pan of seafood...
Learn More2 cups mayonnaise 1 heaping tbsp dill relish 1 heaping tbsp sweet relish 4 tbsp lemon juice ½ tsp white pepper Salt and pepper to taste Mix all ingredients and serve. Adjust to your...
Learn MoreMy mother and my wife’s mother both had a version of this sauce. Then along came some of the chicken strip places, now seems everyone has a version. This sauce is great on shrimp, fish tacos, hot dogs, salad, you name it. Add some Sirachi hot sauce for what we like to call Bang Bang Sauce! 2 cups mayonnaise 1 cup ketchup 3 tbsp yellow mustard Pepper to taste Combine...
Learn More1 lb snapper filets cut into 12 pieces (any mild white fish will do) 4 cups water 2 cans diced tomatoes 2 cups sliced carrots 2 cups diced celery 2 cups diced onion Salt and pepper to taste In a stock pot, place the water and vegetables. Bring to a boil, and then simmer covered for 30 minutes. Drain the stock, discarding the vegetables. Return the liquid to the stock...
Learn More5 lbs. Fresh king mackerel filets Bad Byron’s Butt Rub Coat filets with Bad Byron’s Butt Rub. Set your grill on high. Place filets skin side down and reduce heat to low. Cook on low heat until well done. Remove from heat and let cool (you may let them rest overnight in the fridge). Crumble the mackerel, removing skin, any bones and any dark bloodline you might find....
Learn More1 can Rotel tomatoes 1 can diced tomatoes, drained 1 small onion, finely chopped 1 clove garlic, finely chopped 2 tbsp lime juice 1 tbsp olive oil 1 tsp salt Finely chopped cilantro to taste (usually a small bunch) Mix all ingredients together. For thin instead of chunky salsa, pulse in a blender or food processor to desired...
Learn MoreTake about 2 pounds of yellowfin or blackfin and cut it into 1/4″ to 1/2 cubes about the size of dice. Take chunks and add to poki sauce and allow it to chill for an hour. Pour off excess liquid and serve cold in a small bowl or a bed of lettuce garnished with toasted sesame seeds and fresh seaweed for effect. Poki Sauce 20 oz. light or low sodium soy sauce ½ cup...
Learn MoreFish filets Egg Wash Dry Italian Coating (see recipe or use Panko Italian Bread Crumbs) Olive Oil Egg wash and dry coat the filets. Pan fry in olive oil over medium high heat. Turn...
Learn More1/2 pack saltines, finely crushed 1 tbsp dry Italian seasoning Mix ingredients thoroughly.
Learn MoreOr, Chicken Ala(bama) Ted 1 egg 1 cup milk 1/2 pack saltine crackers, crushed 1 tbsp dry Italian seasoning 1 cup olive oil Grouper filets (boneless, skinless chicken breast, pounded flat) or your favorite white fish Fresh Angel Hair Pasta 1/2 stick butter 1/4 cup olive oil 1 tsp dried parsley 3 cloves garlic, minced Beat the egg in one cup of milk to make the egg wash....
Learn MoreIn a 12 oz glass combine: 1 jigger Naked Turtle Rum 1/2 Jigger Nellie and Joe’s Key Lime Juice 3 tbsp sugar Add 8 ice cubes and fill with water. Stir and Enjoy!
Learn MoreFish Egg wash Dry coating (Zatarain’s fish fry or your favorite dry fish fry) Angel Hair Cabbage (bagged in the salad section) Queso Dip Salsa Sour Cream Flour Tortillas Optional: diced tomato, onion, cilantro, shredded cheddar or parmesan, lime wedges. Egg wash and dry coat filets. Fry in oil of your choice (Peanut oil is preferred, but vegetable oil or canola oil...
Learn More1 egg 1 cup milk Thoroughly beat egg and milk together. Place filets in egg wash prior to placing in any dry coating. (For a thicker crust alternate egg wash and dry coating twice.)
Learn More2 cups ketchup 4 tbsp prepared horseradish (in the refrigerated section) 4 tbsp lemon juice Salt and pepper to taste Mix all ingredients together. Adjust to your...
Learn More2 lbs of firm white fish (snapper, grouper, cobia, wahoo, etc…) cut into small chunks (about 1/2″ x 1/2) In a large bowl combine: Fresh lime or lemon juice from 4-6 lemons/limes ½ cup chopped onion ½ cup diced bell pepper ½ bunch of chopped cilantro 1/4 cup seeded and chopped jalapeno pepper (more or less to taste) 1/4 cup minced garlic (more or less...
Learn MoreBlackening seasoning mix: 1 tsp red pepper 1 tsp white pepper 1 tsp black pepper 1 tsp lemon pepper 1 tsp paprika 1 tsp garlic powder 1 tsp ground thyme 1 tsp seasoned salt Forget all those ingredients! Buy Emeril’s Essence and use it for your blackening seasoning. Dredge fillets in melted butter and sprinkle with Emeril’s generously. Sear in a hot skillet on...
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