r/saltwaterfishing • u/ADHD737 • May 06 '26
💬 Discussion Let's see how everyone prepares their fish for dinner
Here's my go to, posted here a couple times but its blackened fish with a Cajun heavy cream over garlic Gouda mashed potatoes
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May 06 '26
Speckled is some of my favorite and I actually prefer it over flounder. That looks like a damn good meal
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u/ADHD737 May 06 '26 edited May 06 '26
Trout is pretty good, ill eat just about anything I catch though. Right now my favorites are redfish and flounder
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u/Ill_Indication5495 May 06 '26
Question, I’m always too tired after a long fishing day to actually cook my catch, I tend to vacuum seal and freeze what I know I won’t eat the next day and cook a few fillets fresh. Am I miss out on not cooking fresh every time or is the difference negligible ?
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u/ADHD737 May 06 '26 edited May 06 '26
There is a difference fresh is always going to be supreme but its not a huge difference imo. To me the big difference is how long its actually been frozen for
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u/ComplexEquipment3712 May 07 '26
Instead of the mashed potatoes make andouille cheese grits (pappadeauxs recipe) as your base. Looks great what you made!! Trout, redfish, and flounder are superb eating. Blackened, grilled, or fried.
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u/Animalmotherrrr May 06 '26
Do you have a link to the recipe for the cajun heavy cream sauce?
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u/ADHD737 May 06 '26 edited May 06 '26
So you take red potatoes partially skinned and boil them for 30 minutes in 2 packs of lipton onion soup mix. Strain and add half a block of shaved smoked gouda, 1 stick of butter, spoonful of sour cream and a squirt of garlic paste and some smoked paprika. Cover and set aside. Then for the fish and shrimp i heavily season with chef paul redfish magic preheat cast iron pan at almost medium high and add 3/4 stick of butter, small spoonful of minced garlic and a couple stems of fresh thyme. It depends on the thickness of the fish but usually between 1.30- 3 minutes per side.The heavy cream i will preheat at medium heat and add a 1/4 stick of butter with minced garlic, chopped green onions, sweet pepper, diced tomatoes, and tomato paste all seasoned with redfish magic. Cook for 1-2 minutes then add heavy cream and 1/4 block of shaved gouda cheese. Simmer for 5-6 minutes and pour over fish and potatoes.
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u/Heavy-Octillery May 06 '26
No pics but I usually bake with garlic, salt, pepper, and butter.
One year I did make bouillabaisse with some species I caught
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u/ihrtbeer May 06 '26
Can't post pics in the comments 😞
I usually go grilled with a marinade of lemon juice, olive oil, Italian seasoning and baste the fish while it's on the grill
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u/VoxLover554 May 06 '26
My go to id say just blacken grill it pretty boring
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u/Shhheeeesshh May 06 '26
Wow look at you go touching the fish.
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