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Sanibel Custom Charters, LLC - Favorite Fish Recipes

Sanibel Island Fishing, Captiva Island Fishing, Sanibel Charter Fishing, Fish Recipes









TROUT TACOS RECIPE  (print this recipe)











Trout Tacos


1 lb. Trout

2 T olive oil
2 cloves garlic
2 T lime juice
1 tsp. lime zest


1 tsp. cumin
¼ tsp. salt
½ tsp. black pepper
½ tsp. oregano 











Marinate fish for about 30 minutes. Grill fish on stainless steel grid coated with nonstick grilling spray placed on grill over medium high heat for about 3 minutes, then flip and cook for about 3 more minutes, or until done. Serve with the following, as desired: tortillas, salsa, guacamole, refried beans, crumbled queso fresco (or any shredded cheese), black olives, shredded lettuce, and sour cream. Also great served as salad!

















REDFISH VERACRUZ RECIPE  (print this recipe)











Redfish Veracruz


1 lb. Redfish
1 medium onion, sliced thinly
3 T olive oil
3 cloves diced garlic
1 can tomatoes – 14.5 oz.
½ cup dry white wine

½ tsp. salt ½ tsp. paprika
¼ tsp. cayenne pepper
 1 bay leaf (remove after baking)
 1 T lemon juice
 1 T capers (optional)
 2 T sliced pimento stuffed green olives










Sauté onion in olive oil over medium high heat until golden, add garlic and sauté 2 more minutes. Add remaining ingredients, except olives and capers. Cook and stir over medium heat for about 15 more minutes, until thickened. Add olives and capers. Pour over uncooked fish in greased baking dish. Bake for about 20 minutes at 375 degrees (Farenheit), or until done. Serve with rice.

















PAN FRIED FISH RECIPE  (print this recipe)













1 lb. catch of the day or any fish
½ cup milk
1 cup corn flour
1 T favorite seasoning – *see below, or “Old Bay”
Canola oil – approximately ½ inch deep in large, deep skillet










Mix corn flour (not corn meal) with preferred seasoning and place on large plate. Dip fish in milk and let drip. Coat fish in flour mixture, then flip over to coat both sides well. Heat oil to approx. 375 degrees. Fry fish about 3 – 4 minutes (for ½ inch thick filets or 5 -6 minutes for 1 inch thick filets) and flip over carefully. Cook approx. 3 more minutes. Remove with slotted spoon to paper towel lined dish. Fish should be golden brown and flake easily. Serve with cocktail sauce or tartar sauce (or both!).


















Be sure to rinse fish thoroughly and remove any remaining bones before preparing your fish, especially Spanish Mackerel. Currently, our freezer is full of all kinds of fish: Sea Trout, Redfish, Mangrove Snapper and Spanish Mackerel. We find that fish can be used interchangeably in most recipes.

* For a simpler preparation, we like to use one of the following Florida based brands of seasonings before grilling:

Feel free to e-mail us for more recipe ideas!







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