1

Preheat oven to 350.

2

 Place thawed fish fillets in non stick baking pan.

3

 Season with sliced lemon, sliced onion, sliced green peppers, "Tony Chacherie's"  (or salt & pepper) and butter. 

4

 Place in hot oven 15-20 minutes.   When fish is white and flakes with fork, remove and enjoy.

5

 I cook flounder the same way, just make a few slits across the back before baking.

6

 Ensure to replace fish with another trip with Captain Mike !

1 Marinate thawed fish fillets in milk one hour.
2

Pour 3 cups "Louisiana fish Fry" or Tony Chancery's seasoned fish fry into paper bag. ( to batter )
3 In deep fryer or pan heat oil to 375 deg.
4 Place marinated fillets into bag one at a time, Shake to coat with fish fry. Shake off excess.
5 Place in oil and cook for about 4 1/2 minutes or until fish flakes easy with a fork.
6 Remove and drain on absorbent paper.
7 ENJOY and replace fish with Capt. Mike soon!!!!
8 Note * you may marinate your fish in beer for 10 minutes. Then steps 2 through 7.
9 Note * You may add a cap full of Louisiana liquid crab boil to your milk marinade to SPICE IT UP!!!
10 Note * If your not interested in Milk or beer or liquid crab boil, try spreading mustard on your fillets before step 4.
11 Note * If frying in a pan I use about 1/2 inch oil and fry fish about 2 minutes each side.
12 Note * VERY IMPORTANT SEE STEP 7.

1
Preheat grill to medium heat.

2

 Marinate thawed fillets in Italian salad dressing. ( 20 min to an hour)

3

 Place on grill scale side down for 10 to 15 minted (do not turn)

4

 Season to taste * salt & pepper or lemon, pepper or Tony Chancery's

5

 Check with a fork at thickest part to insure that fish is white and flakey throughout.
6 When fish is white and flaked throughout it's done.
7 Remove from grill and ENJOY!!!

8

 Replace Redfish fillets with Capt. Mike Gallo soon!!!!

Email Captain Mike for available dates