Hi


im new to this forum but, i like fishing, more than anithyng , i recently caught 2 big mangrove snappers at port isabel fishing pier the pirates landing, but i never caught one of this before, can you give me some good tips for cook this fish,

thanks


pd sorry my english is bad

Mangrove makes a decent sushi

i googled for recipes but thers not much , and sushi sonud good to me thanks

There are great eating fish, there is times that they are thick at the POC inside jetties. If the fish is big enough to fillet( 10 inches ) Dip the fillet in eggs; as you would for scrambled eggs. Season the egg wash with any season salt and pan fry. Cut up onions, bell peppers, and mushroom into the pan. If I wait till the end I coat the veggies with the remaining egg wash. The wife say this puts to much season salt on things -taste peference. Serve over rice of choice. If you net sheephead or mud minnows, and fish near any hard structure, you find mangroves. Good luck

Here's a simple recipe that works for all species of fish...

Gut and clean, then put the whole fish in a baking pan 2" deep and smother with Italian salad dressing (they have the marinade type but regular will sufice). Cover pan with foil and bake in oven at 375* for 20-45 mins depending how big the fish is. You can also cook this combo on the grill after your done with the steaks! Surf and Turf style! lol

Bon appetite!!

thankyou for the recipe sound delicious, and actually got a sheephead 15 1/2 i gonna fry the hole sheephead in a DISCO i dont know how say that in english

This also works great with all types of fish...

You can do whole, bone-in, but my personal preference would be boneless fillets.

Recipe:

Rinse under water and pat dry.

Combine the following seasoning in a small bowl:

1/2 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. smoked paprika
1/2 tsp. dill weed

Mix seasoning well in bowl and evenly sprinkle seasoning mix onto the fillets (both sides)

Next you will get some all purpose flour and sprinkle over the seasoned fillets (lightly rub on till you have an even coat on both sides)

Now use the empty bowl you had your seasoning mix in and put 1 large egg with 1/4 cup water (beat till foam-like)... also, for those who are bad at assuming... yes, you will need to crack the egg and pour the insides into the bowl to achieve the batter.

Heat a large frying pan on med-high heat, add 1 tbs. olive oil, lower the heat to medium, get your fillet and dredge it on both side through the batter, and place into frying pan. You don't want it to be oozing with the batter, just a nice even coat.

Cook for approximately 3 minutes on each side and serve on a bed of steamed white rice!