Don Dubuc's Favorite Fishing Recipes
Over the years, Don has come across some truly phenomenal recipes for all types of fish and crustaceans found in the waters of Louisiana. |
BEER-POACHED PERCH3 pounds perch fillets, cut into 2-inch pieces In a large saucepan or stockpot over medium-high heat, combine beer, stock, onions, garlic slices, bay leaves and red pepper flakes and stir to combine. Season well with salt, pepper and granulated garlic. Bring to a boil and cook for 10 minutesto enhance flavor. Reduce heat so that water is just below a simmer (170-185 degrees F). Gently stir in fish and cook 3-5 minutes or until fish flakes easily. Using a slotted spoon, remove fish and transfer to a warm serving platter. Adjust seasonings to taste with salt and pepper and serve hot with Louisiana Seafood Cocktail and Tartar Sauces. |
- STUFFED TROUT
- BAKED CRAPPIE WITH ITALIAN BREAD CRUMB TOPPING
- DEEP-FRIED CRAPPIE
- GRILLED REDFISH "ON THE HALF SHELL" WITH MAITRE D'HOTEL BUTTER
- SAUTEED SHEEPSHEAD WITH SAUTERNES BUTTER SAUCE
- FLAME-GRILLED BLACK DRUM WITH CREOLE MUSTARD SAUCE
- REDFISH RYAN
- WHOLE SNAPPER BAKED IN SALT DOME
- PAN FRIED SPECKLED TROUT(smallest fish legal are best)
- BROILED SEA BREAM WITH PINEAPPLE-CHILI BASIL GLAZE