Whole Baked Lime and Cilantro Flounder

Ingredients: 

1 whole flounder

2 tablespoons olive oil

2 tablespoons melted butter

juice from 3 limes

chopped garlic

cilantro

sea salt

pepper

Preheat oven 400 degrees. Season both sides of fish. Garnish with lime slices. Bake for 20 minutes until flesh is flaky.

Blackened Fish

Ingredients:

2 lbs fish fillets

*Rick’s Blackened Seasoning Blend* or another of your choice

2 lemons

green onions chopped

chili powder

avocado oil

Preheat oven 350 degrees. Drizzle avocado oil over fish and juice from one lemon.

Season liberally with Rick’s Blackened Seasoning Blend and chili powder. Garnish with diced green onion and lemon slices.

Bake for 20 minutes.

Rick’s Hot & Spicy All Purpose Seasoning info because he is that guy!! 

Types of Seasonings:

Mild, Combo, Spicy, Cajun, 4in1, 5n1, House, Rick’s Brown Sugar Treat, Alln1, Blackened Seasoning Blend

(4in1 combines mild, combo, spicy, cajun) (5in1 combines mild, combo, spicy, cajun)

Text: 254-247-5791 rm022007@yahoo.com

Orange and Ginger Redfish

Ingredients:

1 lb redfish fillets

Sea salt

Fennel seed

Black pepper

2 tablespoons fresh chopped ginger

2 tablespoons chopped garlic

Juice from 1 orange

1/4 cup soy sauce

1 serrano pepper finely chopped

In a large bowl marinade the redfish overnight.

Preheat oven 350 degrees. I added some peppers and onion on top of the fish. Bake for 30 minutes.

Mahi Mahi with Linguine and Butter Sauce

Ingredients:

2 lbs Mahi Mahi fillets

2 eggs

1 1/2 lbs linguine noodles

breadcrumbs

2 sticks butter

3 tablespoons garlic

1 tablespoon chicken bouillon

Juice from 2 lemons

1 cup white wine

black pepper

dill

sea salt

oregano

olive oil

Preheat oven 425 degrees. In a large bowl, break 2 eggs and then season the top of the fillets with sea salt, oregano and black pepper. Place the seasoned side down in bread crumbs and then season the other side. Flip it so both sides have been battered.

Place in a pan and bake for 25 minutes until a golden brown.

In a saucepan, fry garlic in a little olive oil on medium heat. Then combine wine, butter, chicken bouillon, flour, dill and lemon juice. Whisk and let simmer on low. You can add a little salt but may not need it. Just taste it before adding.

Boil the linguine noodles and make a salad.

Place noodles on the bottom, Mahi Mahi on top and the cover with butter sauce.

Lamb and Beef Kabobs

Ingredients:

1 lb ground lamb

1 lb ground beef

1/2 cup onions finely chopped

3 garlic cloves finely chopped

1/2 cup of breadcrumbs

2 eggs

Juice from 2 limes

1/4 cup fresh dill finely chopped

2 tablespoons paprika

1/2 tablespoon cumin

2 tablespoons sea salt

1 tablespoon cinnamon

1 tablespoon black pepper

2 tablespoons Zahtar seasoning

Equipment: Bamboo Skewers

Preheat oven 350 degrees. Hand mix the ground lamb and beef thoroughly. Then add the remaining ingredients.

For speed form the meat in smooth cylindrical shapes first in a baking pan. Then poke a kabob stick through from end to end and tighten it up.

Bake for 30 mins. I served with a fresh salad and yellow rice.

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