Skillet Tilapia

 

Got a grill going and used it as a smoker. Coals and cherry wood on one side for indirect heat.

While thats heating up I got the fish ready.

 Drizzle a little canola oil on both sides of the fish and rub it around. Then add the seasoning blend to both sides. Set aside while the grill heats up.

 Place a skillet over the heat side, when its hot put some oil in it. Place the fish in and sear one side. Put the skillet on the indirect side and turn fish over, drizzle some lemon juice on them. Fresh squeezed lemon if you can. Close the lid and get the temp down a bit. Check the fish about 5 minutes check if they flake easily, if not close lid and check another 5 minutes. Don't over cook them. Just like baking them in the oven but over coals and wood.

The blackened seasoning I used is below or use your own it will come out good.

 

1 Tablespoon paprika

1 Tablespoon brown sugar

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon thyme

1/2 teaspoon red pepper flakes

1 teaspoon cayenne pepper

1 teaspoon sea salt

teaspoon ground black pepper

Twice Baked Potatoes with Shrimp

Twice Baked Potatoes with Shrimp

Twice Baked Potatoes with Shrimp
I got the idea from //fleurdelolly.blogspot.com/2018/03/twice-baked-potatoes-with-creole.html.
I added some to it, don’t be afraid to experiment.
4 potatoes.
olive oil.
kosher salt.
1/2 medium yellow onion, diced.
1 green bell pepper, seeded and diced.
2 ribs celery, diced.
A couple small mushrooms, sliced thin.
2 tsp. minced garlic.
2 tsp. Creole seasoning.
1 lb. small shrimp, peeled and deviened.
2 Tsp. sour cream.
1 cup finely shredded cheddar cheese.
Freshly ground black pepper.
Fresh chives, thinly sliced.
Wash potatoes then rub with olive oil and sprinkle kosher salt all over them. Place in
oven at 400. Bake for an hour or so until done. Remove from oven.
Allow to cool for 5 minutes or so. Slice the potatoes lengthwise. Carefully scoop out
potato pulp. Place potato pulp in a bowl.
While potatoes are baking, prepare the filling.
Saute the bell pepper, onions and celery in a skillet until soft.
Add garlic and Creole seasoning and cook a couple minutes longer.
Add shrimp and lower heat to medium. Cook, stirring constantly, until shrimp are pink
and opaque.
Remove skillet from heat. Add sour cream and cheese and stir to combine with the
shrimp and the vegetables.
Next, add potatoes and mix well.
Using a small spoon, carefully fill the reserved potato shells.
Place back into the oven for 5-7 minutes or so to completely reheat the potatoes.
Place on serving platter or individual plates, and top with freshly ground black
pepper and chives and bacon bits if you want.

Shrimp

Shrimp

1 stick butter-melted
1/3 cup worcestershire sauce
2 tbs. lemon juice
mix of old bay and jubilee seafood seasonings
Mix all together in a pan. Use lots of the seasonings.
Set aside until smoker heats up. 250 degrees.
Place the pan in smoker.
Smoked mine just over an hour, stir at a half hour.

Smoked Tilapia

Smoked Tilapia

Brine fish for one to four hours, I did three. Brine with 1 cup white sugar, 1/2 cup salt, 2 quarts water. Stir until dissolved.
Put in refrigerator for three hours. Heat the smoker for 200, no higher than 225.
Took the fillets out and patted dry. Put a little olive oil on a cookie sheet and placed the fish on them, only the bottoms, not both sides. Rubbed lots of honey on the tops. Sprinkled seasoning on top of honey, I used Flavor Mate New England Fish and Seafood seasoning. Place fish directly on smoker grate for one hour.
Yours may take less or more time. Mine was nice and opaque color, moist and flaked easily.

Turned out great.

Smoked Baked Salmon

Smoked Baked Salmon

Marinate 6 salmon filets one and a half hour with
3 tablespoons melted butter.
2 tablespoons sesame oil.
1/2 teaspoon sea salt.
1/2 teaspoon white pepper.
1 teaspoon paprika.
a little bit of Old Bay seafood seasoning.
Meanwhile prepare some sauce.
1/2 cup honey maple syrup.
3 or 4 tablespoons dijon mustard.
1 tablespoon apple cider vinegar.
2 teaspoons parsley flakes.
1/2 teaspoon salt.
1/2 teaspoon pepper.
1 tablespoon lemon juice.
1 teaspoon minced garlic.
Heat sauce until it boils and set aside.
Get smoker ready for 225 degrees.
Line a baking pan with foil, spray with cooking oil.
Put fish on the foil, skin side down.
Pour the remaining marinate on top, then pour the sauce on them.
They will not take long. mine was around an hour.
The meat should flake nice and easy with a fork.
I used a bullet smoker with peach wood.

Honey Garlic Shrimp and Broccoli

Honey Garlic Shrimp and Broccoli

Ingredient

1 lbs. jumbo shrimp, 12 ct.
1 (0.5-lb.) Short Cuts broccoli florets
2 tbsp. water
½ c. honey
¼ c. soy sauce
2 tsp. garlic, minced
1 tsp. fresh ginger, grated
½ tsp. crushed red pepper
¼ c. green onions, sliced
Lime wedges, for serving
Charcoal or gas grill
Large bowl
Medium microwave-safe bowl
Small bowl
Grill basket
nonstick cooking spray
Directions
Step1
Preheat a charcoal or gas grill for direct cooking over medium-high heat.
Step2
Peel shrimp, leaving tails intact, and pat dry. Place shrimp in a bowl. Place broccoli and water in a microwave-safe bowl. Microwave on HIGH for 2 minutes. Drain and set aside Combine honey, soy sauce, garlic, ginger, and crushed red pepper. Reserve half of mixture for serving. Add remaining mixture and shrimp to broccoli, tossing to coat; set aside.
Step3
Spray a grill basket with nonstick spray; add shrimp and broccoli. Grill for 5 to 7 minutes, turning grill basket occasionally.
Step4
Transfer shrimp and broccoli to a serving dish; drizzle with remaining sauce. Sprinkle with green onions and serve with lime wedges.