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. |
STUFFED TROUT
Compliments of Los Islenos Heritage and Cultural Society - St. Bernard, Louisiana 4 lb. Louisiana trout fillets Sauté onion, celery, green bell pepper, parley, and garlic in oil on low heat. Add shrimp and fry for about 8 minutes. Add crab meat, salt, pepper, Creole seasoning and soaked bread, well drained. Fry on low approximately 10 minutes. Season fish fillets to taste and place in a well-greased pan. Place stuffing on top of fillets, packing well, and sprinkle bread crumbs and lemon juice on top. Add small pats of margarine on top of each fillet. Add ¼ cup of water to pan and bake at 350 degrees for 20 minutes or until brown. |
- 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
- JUSTIN'S CRAWFISH ETOUFFEE