BILL MILLER’S FAVORITE RECIPES

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Capt. Bill often practices catch-and-release, but he also supports the rights of anglers to enjoy eating fish caught by legal methods and harvested within size, season and bag limits per state and federal regulations. Try these recipes and if you’d like to submit your own, please email the list of ingredients and preparation steps to bill@billmiller.com. Include your name if you want it listed. Please do not send recipes published in books, newspapers, magazines or any other copyrighted medium.

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Tbsp = tablespoon

Tsp = teaspoon

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GRILLED KING MACKEREL STEAK

Yield: 6 servings

Ingredients:

• ¼ cup olive oil
• 3 lemons sliced
• salt and pepper to taste
• 2 garlic cloves, minced
• 6 king mackerel steaks, 1 ½ inches thick

Preparation:

• 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 steaks, place lemon slices back on top.
• Grill until steaks flake easily with fork. Serve immediately.

BROILED KING MACKEREL WITH ZESTY DRESSING

Yield: 4 servings

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• 1/4 cup olive oil
• 2 Tbsp grapefruit juice
• 2 Tbsp lime juice
• ¾ Tsp salt
• 2 Tbsp chopped fresh chives
• 2 pounds king mackerel filets
• 1 small red onion, thinly sliced
• ¼ tsp black pepper

• In small bowl, combine the oil, grapefruit juice, lime juice, ¼ tsp of salt and 1 Tbsp of chives
• Put the fish skin side down in a shallow glass dish or stainless steel pan. Scatter the onion over the fish. Pour half of the citrus dressing over the top; let marinate for about 15 minutes.
• Heat the broiler. Put the fish skin side down on a broiler pan or baking sheet. Sprinkle with remaining salt and the pepper. Top with the onion. Broil the fish (about 6 inches from the heat if possible) until just done – about 5 minutes for ¾-inch filets. Pour the remaining dressing over the hot fish and sprinkle with the remaining Tbsp of the chives.

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KINGFISH MEDALLIONS

• Cut kingfish into steaks 1 – 1 ½-inch thick. (When steaks get smaller than 3 inches in diameter, stop steaking and fillet the rest.
• Lay steaks flat and cut around each of 4 quadrants in the steak. Push medallions off the backbone with your thumb.
• Marinate the medallions in golden Italian dressing and refrigerate for a couple of hours or days. The dressing will keep it fresh as long as it is refrigerated.
• Wrap a 1/2-inch piece of bacon around each medallion. Secure with a tooth pick.
• Grill for about 3 minutes over medium heat, turning midway. When done, meat will become white and flaky.
• Add green pepper, onion and/or jalapeno under bacon for extra flavor.

MAYO KINGFISH

• Bake kingfish.
• Switch oven to broil and heavily coat fish with mayonnaise.
• Broil until mayo forms a brown layer.
• Remove from broiler, add fresh lemon.

KINGFISH DIP

Ingredients:

• 3 cups smoked kingfish (skinned, deboned and flaked)
• ½ cup mayonnaise
• ½ cup cream cheese
• ½ cup finely chopped celery
• ½ cup finely chopped onion
• ¼ cup finely chopped red bell pepper
• 1 small clove garlic, crushed
• 4 tbsp Worcestershire sauce
• 1 tbsp capers
• Salt
• Freshly ground pepper

Preparation:

• Combine kingfish, mayonnaise, cream cheese, celery and onion.
• Add red pepper, garlic, Worcestershire sauce, capers, salt and ground pepper.
• Chill several hours or overnight.
• Serve with crackers or Melba toast.

TROUT COOKIES

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Ingredients:

· 1 pound of trout fillet

· Golden Italian salad dressing

· Italian bread crumbs

· 1 stick butter or margarine

· 1 tbsp minced garlic

· 1 small lemon

· Parmesan cheese

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Preparation:

· Fillet trout with skin on and place in 1-gallon food storage bag half full of golden Italian dressing. Shake bag and let fillets soak for two hours.

· Spray a sheet pan with non-stick cooking spray and lay fillets skin-side-down on pan.

· Cover fillets with Italian bread crumbs and bake at 350^o for 7-10 minutes.

· While trout bakes, melt butter in a small pan and add minced garlic when butter boils.

· Sautee garlic until aroma rises and, then remove from heat and squeeze in lemon juice.

· When trout are fully cooked, remove from oven and switch oven to broiling.

· Dribble garlic, lemon butter sauce over bread crumbs, cover with grated parmesan cheese and broil until cheese turns light brown.

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– Capt. Doug Hemmer

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RITZ CRACKER SEAFOOD

(Fish or shrimp)

Ingredients:

· Filleted fish, skin off (or substitute large butterflied shrimp)

· 1 cup of mile

· 1 egg

· 1 cup all-purpose flour

· Salt

· Black pepper

· Garlic powder

· 20 Ritz crackers

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Preparation:

· Cut fish into 1-inch by 4-inch strips.

· Beat egg and whip with milk.

· Add salt, pepper and garlic powder to flour (seasoned to taste).

· Crush Ritz crackers through a colander until finely crumbed.

· Dust fish or shrimp with seasoned flour and dip in egg wash.

· Pat each piece with crushed crackers until fully covered.

· Fry in vegetable oil until lightly brown.

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– Capt. Doug Hemmer

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MAYO GROUPER

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Ingredients:

· 1 pound of grouper (or preferred fish)

· Mayonnaise

· Fresh lemon

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Preparation:

· Bake grouper.

· Switch oven to broil and heavily coat fish with mayonnaise.

· Broil until mayo forms a brown layer over fish.

· Remove from broiler squeeze with fresh lemon.

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– Capt. Doug Hemmer

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FISH AND (POTATO) CHIPS

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Ingredients:

· ½ tsp thyme

· 1 ½ tsp paprika

· ¼ cup lemon juice

· 2 tbsp Italian dressing

· 2 cups crushed potato chips

· ½ cup grated parmesan cheese

· ¼ cup chopped parsley

· 2 tbsp vegetable oil

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Preparation:

· Mix thyme, paprika, lemon juice and Italian dressing and set aside.

· Mix chips, cheese and chopped parsley.

· Grease medium baking dish with oil.

· Dip pompano into liquid and then dredge into cheese mixture.

· Place fish skin-side-down in baking dish.

· Top fish with any remaining cheese mixture.

· Bake at 475^o for 10-12 minutes (edges may turn deep brown).

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– Debbie Miller

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PERUVIAN CEVICHE

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Ingredients:

· 1 pound corvina (Chilean sea bass) fillets

· ½ cup lemon or lime juice

· 1 medium red onion, chopped or sliced in thin strips (julienne)

· 1 clove garlic, minced

· 1 tbsp cilantro, chopped

· Salt

· Freshly ground black pepper

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Preparation:

· Salt and pepper fillets on both sides.

· Cut fillets into bite=size pieces (1/2 inch at thickest dimension).

· Combine all ingredients in a glass or porcelain container and cover all with lemon or lime juice.

· Cover bowl and refrigerate for at least two hours.

· Drain juice and serve ceviche atop lettuce.

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GRILLED INDIAN ROCKS BEACH MACKEREL

Ingredients:

· One fresh mackerel

· Coarsely ground black pepper

· Salt

· Mayonnaise

Preparation:

· Fillet mackerel, leaving skin on.

· Heat charcoal grill.

· With grill at high heat, place aluminum foil on cooking grate.

· Wash fillets and pat dry with paper towel.

· Sprinkle fillets with pepper and salt.

· Cover meat side with mayonnaise and sprinkle more pepper.

· Plate fillets on aluminum foil, skin-side-down and partially cover grill.

· Cook 5-7 minutes (meat will loosen from skin).

· Use spatula to remove cooked meat from skin and serve with side dish.

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MULLET DIP

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Ingredients:

· 3 cups smoked mullet (skinned, deboned and flaked)

· ½ cup mayonnaise

· ½ cup cream cheese

· ½ cup finely chopped celery

· ½ cup finely chopped onion

· ¼ cup finely chopped red bell pepper

· 1 small clove garlic, crushed

· 4 tbsp Worcestershire sauce

· 1 tbsp capers

· Salt

· Freshly ground pepper

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Preparation:

· Combine mullet, mayonnaise, cream cheese, celery and onion.

· Add red pepper, garlic, Worcestershire sauce, capers, salt and ground pepper.

· Chill several hours or overnight. Serve with crackers or Melba toast.