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Affordable Fishing Charters

Captain Michael Brazil
Oak Island, North Carolina
910-448-2277
Captain_Michael@affordablefishingcharters.com

Cookin' With The Captain

Seeking ways to prepare your catch?  Try out some of our favorite recipes.  Don't forget to bookmark this page, because we'll add new recipes as we can!

Lemony Grilled King Mackerel Steaks

6 King Mackerel steaks, 1 1/2 inches thick
1/4 cup olive oil
3 lemons, sliced
2 garlic cloves, minced
Salt and Pepper (to taste)

Light grill, set to medium heat, cover surface with aluminum foil.  Rub all sides of each steak with olive oil, rub salt, pepper, and garlic onto the top and bottom of each steak.  Place steaks onto aluminum foil, cover each with lemon slices.  Cook 5 minutes, remove lemon slices, flip, place lemon slices back on top.  Grill until steaks flake easily with a fork. Serve immediately.  Serves 6.

 

Baked Crusted Mackerel

˝ Cup Mayo
2 Tbsp lemon pepper
1/8 cup lemon juice (fresh squeezed or bottled)
1 tsp. freshly ground black pepper
1 tsp. salt
1 tsp. Old Bay Seafood Seasoning
Mackerel Fillets
Lemons, thinly sliced

Filet the fish, but leave the skin intact.  Place filets on a greased cookie sheet (Pam works great!).  Mix first six ingredients well & spread on top of filets.  Sprinkle each filet with a good portion of Italian Seasoned Breadcrumbs. Place thinly sliced lemons over topping and cover with tinfoil. Bake for 12-18 minutes depending on thickness at 375 degrees.

 

Mushroom Stuffed Sea Bass

1 cup seasoned croutons (we like Pepperidge Farms Herb Seasoned)
1 cup sliced fresh mushrooms
1/2 cup dry white wine
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1/2 tsp salt
1/2 tsp pepper
1 clove garlic, finely minced
1 Egg
1 Dressed sea bass (about 2 lb)
1/2 cup olive oil

Mix together all ingredients except sea bass and oil. Cut 3 diagonal slits on each side of fish. Place 1 tablespoon stuffing mixture in each slit. Fill cavity of fish with remaining stuffing mixture. Place fish in ungreased 12x7 1/2x2-inch baking dish. Drizzle with oil. Bake, uncovered, at 350 for 30 to 40 minutes or until fish flakes easily with fork. Makes 4 servings.

 

Seafood Chowder

4 oz crab meat, cooked
8 oz fish fillets (the whiter the fish, the better the chowder)
7 oz  clams, chopped
1 medium onion, minced
1 Tbsp butter
3/4 cup sour cream
1 1/2 tsp thyme
3 potatoes, peeled, cooked and diced (red potatoes are best)
1 1/4 tsp celery salt
2 cups whipping cream
1 1/4 cups milk
1 tsp salt
1/2 tsp pepper
paprika and parsley to garnish

Precook potatoes and dice. Sauté onion in the butter until softened. Add the thyme and celery salt, remove from heat. In another saucepan, pour the whipping cream over the fish fillets. Cover and bring to a boil. Simmer slowly for 10 minutes or till the fish flakes easily. Remove the fish, then break into small pieces. Add the onion mixture and the scallops to the fish poaching liquid. Bring to barely a boil, then simmer for about 1 minute or till the clams are opaque. Now add the fish, crab, sour cream, potatoes and milk. Heat through, but do not allow to boil. Season with salt and pepper.

Serve chowder in large soup bowls. Sprinkle each bowl with paprika and a small sprig of parsley in the center. Serve immediately.

 

Oven-Fried Shark Recipe

2 pounds of fresh shark fillets
1/2 cup of whole milk
1/2 teaspoon of salt
Dash of pepper
2 tablespoons of chopped parsley
1/8 teaspoon of basil
1 cup of Italian bread crumbs
1/3 cup of melted butter

Wipe the fillets with a damp cloth. Pour milk into a small mixing bowl. Add salt, pepper, parsley and basil. Stir well. Dip each fillet into the milk mixture, then dredge in bread crumbs. Place in buttered, shallow baking dish and pour melted butter on fish. Bake at 350 to 375 degrees for 30 minutes.  Serves  6.

 

Easy Mahi Mahi

4 Mahi Mahi fillets
˝ bottle Ken’s Steakhouse Italian Dressing

Place fillets in glass baking dish and pour over Italian dressing until bottom of dish is covered. Bake in oven, uncovered, at 350 for 20-25 minutes or until fish flakes easily with a fork.  Serves 4.

 

Blue Crab Stuffed Grouper

(2) 1 pound Grouper Filets
1 pound blue crab meat (Fresh or canned)
1/2 cup onion, finely diced
1 cup celery, diced
2 cloves garlic, minced
1 cup butter
2 cups soft bread crumbs
3 eggs, beaten
1 tablespoons chopped parsley
1/2 teaspoon pepper
Salt to taste

Pick through crab meat and make sure to remove pieces of shell or cartilage. Cook onion, celery, green pepper and garlic in butter until tender, but not brown. Add remaining ingredients; mix well.

Cut an opening halfway through down the center of Grouper filets and slice lengthwise to form a pocket.   Fill with stuffing mixture, brush with melted butter and salt. Bake at 425° for about 45 minutes, or until golden brown.
Serves 4.

 

Grilled Bluefish Fillets

2 lb Bluefish fillets
1/2 cup ketchup
1/4 cup butter; melted
3 tablespoons lemon juice
2 tablespoons white vinegar
1 teaspoon salt
1 tablespoon Worcestershire sauce
1/2 tablespoon dry mustard
1/2 teaspoon grated onion
1/4 teaspoon paprika
1 clove garlic; finely chopped
hot pepper sauce to taste (optional)
 
Place fish in single layer in shallow baking pan.  Combine remaining ingredients; pour over fish.  
Marinate 30 minutes, turning fish once. Meanwhile heat the grill. Drain fish, place in fish basket; 
cook over medium hot coals 4" from heat about 8 minutes, basting occasionally with marinade. 
Turn fish over and cook 7-8 minutes longer or until fish flakes easily when tested with a fork.
Transfer to heated serving platter; serve at once.
Serves 6.

 

Baked Bluefish with Stuffing

2 1/2 pounds bluefish fillet(s) 
1 (8 ounce) container herb-seasoned dry bread stuffing mix 
1 1/2 cups boiling water 
1/2 cup butter, melted 
salt and pepper (to taste) 
2 tablespoons butter, melted 
1/2 cup minced onion 
4 sprigs fresh dill sprigs
 
Preheat oven to 500 degrees F (260 degrees C). Trim all of the dark meat from the fillets. Rinse in cold 
water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted 
butter.
 
Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on 
top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with 
minced onions. Top with dill springs and crimp together edges of tin foil to seal. 
 
Bake on center shelf of preheated oven for 10 minutes, reduce oven temperature to 400 degrees
and bake for another 45 minutes.
Serves 6.