| How to bake a Grouper: Gather together the following items Grouper - 2 lbs Italian style Stewed Tomatoes Chopped Celery - a cup should do it Chopped Onion - half a cup Butter or Olive Oil Grated Parmesan Now the difficult part - Saute the celery and onions in the butter or olive oil. Pour the vegetables and stewed tomotoes over the grouper and bake at 350 degrees for 30 minutes.. Sprinkle grated cheese over and serve hot. |
| BAHAMA JOE'S FAVORITE RECIPES |
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| Grouper - a different way 1 1/2 lbs Grouper - Diced 1 qt sour cream 1 onion 1 tlbs salt 1/4 lb butter 1 cup of lime juice 2 1/2 cloves of garlic - sliced 1/4 cup dried parsley Slice onion and mix in bowl with lime juice and salt. Place grouper chunks in mixture and marinate for 5-10 minutes. Drain. Saute with butter, garlic, sour cream and parsley. Serve as an appetizer or party food with toast triangles. |
| Bahama Joe's Fish Stew Boneless Grouper - 2 lbs Medium Onion 2 celery stalks 2 medium potatoes 1 medium bell pepper 4 cups tomatoes 2 hot peppers 2 bay leafs 1 tablespoon of seasoned salt 1/2 teaspoon allspice 1/2 teaspoon thyme 1 tablespoon lime juice 5 cups fish stock Preparation: Chop onion, celery, potatoes, and bell pepper - pepper should be finely chopped. Dice tomatoes Cut grouper into bite size pieces and marinate with lime and spices in refrigerator for 3 hours. Bring fish stock to a boil Mix vegetables and marinated fish and simmer for 1 hour. Stir occasionally. Salt and pepper to taste. |
| Conch Chowder 3 lbs ground conch 1/2 lb salt pork, ground 2 medium onions, finely chopped 4 cloves garlic, finely chopped 1 large green pepper 1 28 oz can tomatoes, drained and chopped 6 oz tomato paste 1 tsp poultry seasoning 10 bay leaves 1 1/2 teaspoons salt 1/2 teaspoon pepper 2 qts water 1 tablespoon vinegar 3 lbs white potatoes, peeled and cubed Saute pork, onion, garlic and green pepper until tender. In a 6 Qt sauce pan add water, vinegar, saute mixture and potatoes. Boil for 30 minutes. Add remaining ingrediants and simmer for approximately an hour to an hour and a half. Add tabasco or hot peppers to taste. |
| Baked Mahi Mahi 2 lbs Mahi Mahi filets 3 shots of rum (light or dark) Juice from two limes 1 lemon sliced and pitted 1 tablespoon of old bay seasoning 2 tablespoons of oregano 4 tablespoons of unsalted butter 2 sliced onions Preparation: Marinate fish filets with seasonings, rum, lime juice, and onions. Refrigerate overnight Cooking: Preheat oven to 350 degrees. Put fish and marinate mixture into baking dish Bake covered with foil for approximately 20-30 minutes or until fish flakes |
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| AFTER YOUR SALTWATER-DEEPSEA FISHING TRIP ENJOY YOUR CATCH WITH ONE OF OUR GREAT RECIPES |
| FLORIDA CHARTER FISHING AT IT'S BEST |
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| Grilled Mackerel 3 medium tomatoes 1 small onion 1/2 cup jalepeno jelly 3 tbs. vinegar 2 tbsp. fresh tarragon 1/2 tsp. fed pepper flakes 1/4 tsp. salt 4-6 oz mackerel fillets w/skin Preparation Peel and chop tomatoes and onion In a saucepan, bring tomatoes,onion,jelly, tarragon, red pepper and salt to a boil. Simmer 30 minutes. Cool to room temperature to serve. Preheat grill. Season mackerel with salt and black pepper and grill aprox 5 inches from heat on an oiled rack or fish screen. Cook just until cooked through, 10-12 minutes or untill fish flackes easily with a fork. Do not turn fish. Serve topped with sauce. |
| Mussels and Pasta 2 lb large fresh mussels (about 24) 1-can of diced tomatoes 2 tbsp. chopped fresh itaian parsley 4 tsp. fresh lemon juice 1 tsp. filely shredded lemon peel 6-8 oz. penne pasta,cooked and drained fresh italian parsley sprigs 1/4 cup grated Parmesan cheese Wash and scrub mussels and remove any visible beards between shells. In a large pot bring 1 1/2 cups water to boil. Add mussels; cover and cook for 5 to 7 minutes or until shells open and mussels are thoroughly cooked.Discard any shells that do not open. Reserve 1/2 cup of liquid from mussels. Remove mussels from shells,reserving 4-6 mussel shells for garnish. Meanwhile, for sauce, in medium saucepan combine the reserve liquid from mussel, undrained tomatoes, chopped parsley,lemon juice and lemon peel. Season with salt and pepper ( to taste). Cook and stir over medium-high heat until heated through. In a large pasta bowl toss together cooked pasta, sauce and mussels. Garnish with reserved mussels in shells and sprigs of parsley. Sprinkle with Parmesan cheese. Serve at once. |
| Backyard Clambake 4 chicken drumsticks or thights 4 ears of fresh corn, husked, cleaned 12 oz. smoked sasuage link ,cut in 4 pieces 12 clams 1/3 cup of butter 2 tbsp. chopped fresh chives Preheat grill to medium. Sprinkle chicken lightly with salt and pepper. Grill chicken 35-45 minutes of untill chicken is tender and no longer pink, turning occasionally to brown evenly. Place corn on the grill 10 minutes after starting the chicken, cooking 25 to 30 minutes or untill tender,turning occasionally. Add the smoked sasuage pieces the last 10 minutes of cooking, turning the sasuage once. Add the clams the last 5 minutes of cooking. Carefully watch the clams as they cook; remove from grill as they open Meanwhile, melt the butter and stir in the chives. Serve butter for brushing on corn and dipping the clams.. |
| YOU MAY USE DIFFERENT FISH OR SHELLFISH IN ANY OF THE RECIPES ENJOY CAPT. JOE |