My Favorite Recipes

Black Jack

This is my go-to method for cooking Almaco Jack, which has a slight oil content. It would also work well for any other slightly oily fish.

Start by running your clean fillets through a small bowl of melted butter, almost like you were running them through an egg wash. Sprinkle liberally with Chef Paul Prudhomme's Blackened Redfish Magic. Don't be shy with the seasoning—it doesn't contain very much salt.

Next, get a dry cast iron skillet very hot. Do not add any oil or butter to the pan. Once the pan is screaming hot (this is best done outside), place the flattest part of the fillet down into the pan; it should produce some smoke. You are looking for a dark brown crust to form from the seasoning toasting before you flip it.

After you achieve the color you want, flip the fillet and cook to an internal temperature of 140°F. Remove from the pan and hit it with a squeeze of fresh lemon juice.

Fried Fish

This recipe comes from my good friend Chris in Naples and works well with almost any mild, flaky white fish like snapper, grouper, or triggerfish.

First, assemble your breading station in three parts: all-purpose flour, beaten egg, and panko breadcrumbs.

Roughly cut your fish fillets into 1- or 2-bite chunks. Coat the chunks in the unseasoned flour, dip them in the egg, and finally roll them in the panko breadcrumbs. While the fish is sitting in the breadcrumbs—and before you flip it over to coat the other side—season generously with Lawry's Seasoned Salt, garlic powder, and Lawry's Seasoned Pepper.

Once the fish is fully breaded and seasoned, fry it in 350°F peanut oil until it reaches your desired golden color and an internal temperature of 140°F.

Pan Seared Snapper with Green Peppercorn Cream Sauce

This method works well with thick fillets like big Red Snapper or Grouper.

For the Fish
Season your fillets with salt and pepper. Heat a stainless steel skillet over medium heat. Add a quarter-sized pour of avocado oil and heat until it just starts to smoke.

Lay what was the skin side of the fish down into the hot pan. Control your heat closely; you want to cook the fish on this side without flipping for 90% of the cooking time. You are looking to build a beautiful, crispy, browned bottom without burning it.

Watch as the cooked white portion of the fish travels higher and higher up the side of the fillet. When the fillet is cooked almost all the way through, flip it and finish cooking until you reach an internal temperature of 140°F. Remove the fish from the pan and set it aside to rest.

For the Sauce & Assembly

Now, make the sauce. Add some butter to the hot pan and cook minced shallots for a minute or two—be careful not to burn them. Add white wine and reduce the liquid by half. Next, add heavy cream and crushed green peppercorns to the wine and shallot mixture. Cook on low heat until you achieve a smooth, saucy consistency.

To serve, spoon the sauce onto the plate first, then place the crispy fish right on top.