Captain Robert's Recipes

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Ingredients

3/4 lb mild-flavored fish fillets, about 1/2 inch thick

1 cup milk

1 cup shredded cheddar cheese (4oz)

1 teaspoon lemon juice

1/8 teaspoon pepper

2 eggs

1 small onion, chopped (1/4 cup)

1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain lemon wedges if desired

Directions

Heat oven to 400 degrees. Spray 11x7 inch (2 quarts) glass baking dish with cooking spray. Place fish in a single layer in the dish. In a medium bowl, stir together the remaining ingredients except for the lemon wedges. Spread over the fish to the edge of the dish. Bake uncovered for about 30 minutes or until light brown. Serve with lemon wedges. The dish can be served over rice or pasta.

·  2 teaspoons capers

·  1 cup of white wine

·  4 tablespoons unsalted butter

·  1 small clove of garlic, minced

·  2 tablespoons fresh lemon juice

·  1 teaspoon lemon zest

·  1 to 2 teaspoons chopped parsley

Directions 

Drain and rinse the capers. If they are large, chop them coarsely.  Melt the butter in a small skillet or sauté pan over low heat. Add the minced garlic, lemon juice, lemon zest, and capers. Bring to a simmer and continue cooking over low heat for about 30 seconds. Add white wine and simmer for 1 min. Add the chopped fresh parsley; stir and remove from the heat.  Drizzle the warm sauce over the cooked fish. The sauce is great with snapper and grouper but pairs very well with pan-seared Porgy over a bed of mashed potatoes.

Fish:

·  1 pound of white fish filets (White snapper. Yellow Tail, Porgy, Grouper)

·  1 packet of Taco seasoning, enough to coat the fish

·  1 teaspoon salt

·  Black pepper to taste

 Taco Dressing:

·  1/2 cup sour cream

·  1/4 cup mayonnaise

·  3-4 tablespoons lime juice (from 2 limes)

·  1 teaspoon hot sauce, optional

Toppings:

·  1/2 small head of red cabbage, shredded (about 4 cups)

·  12 taco-sized corn or flour tortillas

·  1 avocado, sliced

·  4 radishes, thinly sliced

·  4 spring onions, thinly sliced

·  1/3 cup roughly chopped cilantro

-  Fetta cheese (optional)

In a small bowl, combine the sour cream, mayonnaise, lime juice, and hot sauce (if used) for the taco sauce. Stir until combined and set aside.

In a medium bowl, combine the shredded cabbage with 3 tablespoons of the taco sauce. Stir to coat and add more taco sauce if you like. (The cabbage shouldn't be dripping with sauce; aim for a very thin coating.)

Sprinkle the fish on both sides with taco seasoning, salt, and pepper. Gently rub in the seasonings with your fingers to make sure the fish is entirely coated.

Warm a large cast-iron or nonstick skillet on the stovetop over medium-high heat. When hot, add one tablespoon of olive oil and tilt the pan to entirely coat the bottom.

Add the fish to the pan and cook for 2 minutes. Flip the fish and cook another 2 minutes. Flip and cook 1-2 minutes longer if needed; the fish is done when it is opaque all the way through and breaks apart easily. If any smaller, thinner pieces of the fish start to break off as you flip, just scoop them out and transfer them to a serving platter.