Recipes

Ingredients

Sauce 

• 1 cup fresh blackberries
• 1T brown sugar
• 2T balsamic vinegar
• 1tsp fresh lemon juice
• 1/2tsp red pepper flakes
• Sea salt to taste

Fish

• 16oz of cobia filets - cut into 4oz portions
• ¼ cup all-purpose flour
• Sea Salt
• Fresh cracked Black Pepper
• 2 tablespoons Avocado oil (Canola oil is a lesser substitute)

Instructions

1. Use a small pan on medium heat, add the berries, balsamic vinegar, brown sugar, lemon juice, red pepper flakes and sea salt. Cook for about five minutes on medium heat, stirring occasionally to keep it from boring and to allow some of the berries to break down. Once the sauce is well mixed and slightly reduced, remove the pan from heat. DO NOT OVER COOK OR BURN!!!!
2. Heat a large cast iron skillet to medium high heat.
3. Season fish well w/ sea salt & fresh black pepper. Coat the fish lightly w/ flour and shake off the excess. You want a very light coating of flour.
4. Add the oil to the hot pan. There should be a very shallow coating of oil in the bottom of the pan. Reduce the heat to medium. 
5. Place the fish in the skillet gently. Don’t crowd the pan. Cook for 3-4 minutes, depending on thickness. DO NOT move the fish until it is time to flip it…VERY IMPORTANT! This is very important so that you will end up with a nice texture to the fish! Turn the fish and continue to cook another 2-3 minutes (total) on the other flat surfaces of the fish. Make sure oil is hot enough to crisp the outside of the fish but not so hot that it burns!
6. Remove the fish from heat and momentarily place on a wire rack so the excess oil will drip away and leave a nice crispy texture to the fish!!!  
7. Plate the fish w/ Balsamic Blackberry Sauce. Zest a lemon over the top of the fish. Serve immediately!

Ingredients:

• 2 Filets of Rockfish
• LJK Blackening Seasoning (recipe below)
• 6T Butter (cut into 1T pads)
• 2T of chopped fresh cilantro
• 1T of lime juice
• 1cup of Basmati Rice
• 1 1/2 cups of water
• 1tsp kosher salt

LJK Blackening Seasoning Recipe:

• 3 tablespoons paprika
• 2 tablespoons kosher salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme
• 1 teaspoons red pepper flakes
• 1 teaspoon white pepper

Combine ingredients in a bowl and thoroughly mix together. Save for later use.

Cooking Instructions:

In a medium pot, bring the water to a boil.  Once boiling, add the rice, lime juice, cilantro, and the kosher salt to the pot.  Reduce heat to low, cover the pot, and cook the rice for 20 minutes.

While the rice cooks, cut your Rockfish filets into 4" pieces. Coat the bottom of the filet with the Blackening Seasoning and sprinkle the seasoning on the top of the filet.  Meanwhile, heat a cast iron pan to medium high heat.  Once the pan starts to lightly smoke it is time to put the fish in the pan (*caution* this recipe will create smoke so be prepared).  For each piece of fish, add a 1T pad of butter to the hot pan and place the piece of fish, bottom side down, directly on top of the pad of butter.  Cook for 3 minutes then add a small amount of water (about 1T) directly to the pan and cover the pan immediately allowing the steam to stay in the pan for 1 minute.  Remove the cover from the pan, flip the fish, and cook for 2 minutes (if the fish is thicker than 2" you may need to cook it longer). Remove the fish from the pan and serve hot on top of the Cilantro rice!

Ingredients:

• 4 (6oz) Rockfish Filets
• 4T Olive Oil
• 2 Mangoes peeled, seeded, and petite diced
• 1/2 cup White Onion diced
• 1T Diced Garlic
• 1 Habanero Pepper finely diced (remove ribs&seeds for less heat)
• 1/4 cup lime juice
• 1/2 cup white wine vinegar
• 1/4 cup agave nectar (may substitute w/honey)
• 2T sugar
• 2tsp sea salt
• 1tsp dry mustard
• 1/2tsp white pepper 

Cooking Instructions:

Place a medium saucepan over medium high heat and add 2T of olive oil to the pan. Once oil is hot, add onions & habanero pepper and cook for about 3 to 4 minutes. Add garlic to the pan and cook for 1 minute. Deglaze the pan w/ lime juice & white wine vinegar. Bring to a boil then reduce heat to medium. Add the sugar, agave nectar, mustard, and 1tsp of the sea salt to the pan. Continue to cook sauce until the mangoes are soft, approximately 5 minutes. Remove the pan from heat. You can leave the sauce chunky or puree the sauce in a blender. Reserve the sauce until ready to use.

Preheat grill to medium heat. Coat the fish w/ the remaining 2T of Olive Oil. Then season fish w/ the remaining salt & the 1/2tsp of white pepper. Place the fish on the grill and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 5 minutes or until cooked through. Plate the fish and spoon your desired amount of the sauce directly on top of the fish!  ENJOY! 

Ingredients:

Fish

• 1 pound of Cobia cut into 2"x2" pieces
• Flour or Corn Tortillas (Soft)
• 2 1/2 T paprika
• 2 T salt
• 2 T garlic powder
• 1 T black pepper
• 1 T onion powder
• 1 T cayenne pepper
• 1 T dried oregano
• 1 T dried thyme
• 1 T chili powder

Corn Salsa

• 1 pound of fresh tomatoes diced
• 1/2 orange bell pepper
• 2 jalapenos
• 1/2 red onion diced
• 1/4 cup olive oil
• 2 cups of yellow corn
• 1/2tsp Cayenne Pepper
• juice of 1 Lime
• 1tsp Ancho Chile Powder
• 1tsp Chile Powder
• salt to taste

Serrano Cream

• 6 Serrano Peppers seeded and chopped
• 1/2 cup Sour Cream
• 3T of chopped fresh cilantro
• 1T lime juice 
• 1/4tsp White Pepper
• 1/4tsp Sea Salt 

Cooking Instructions:

Fish

In a small bowl, mix the paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, and chili powder.  Coat the bottom of the fish pieces with seasoning mixture and lightly sprinkle it on the top of the fish pieces. 

Heat a large pan to medium high heat. Lightly coat the hot pan with olive oil. Place the fish bottom side down in the hot pan and sear for 3 minutes. Flip then sear the top for 1 minute.  Serve the fish inside of a tortilla with the Corn Salsa and Serrano Cream.  Add some chopped red cabbage to give it some texture and another dimension of flavor!

Corn Salsa

In a large bowl, combine all the ingredients and mix well. Let stand at room temperature for 1 hour before serving.

Serrano Cream

Combine the sour cream, serrano peppers, cilantro, lime juice, salt, and white pepper in a blender and blend until smooth. Set aside until ready to serve.

Ingredients:

• 2 Filets of Rockfish
• 1/2 stick of Butter
• 1/4 cup olive oil
• 2T Parsley chopped
• 2tsp Garlic Powder
• 1cup of Basmati Rice
• 6 Cloves of Garlic (chopped)
• 1T of Chicken Bouillon
• Kosher Salt
• Black Pepper
• 2tsp Lemon Juice

Cooking Instructions:

Preheat your oven to 450 degrees.  In a medium pot, bring the water to a boil.  Once boiling, add the rice, Garlic Powder, and Chicken Bouillon to the pot.  Reduce heat to low, cover the pot, and cook the rice for 20 minutes.

In a medium sauce pan, using medium heat, melt the butter and olive oil together. Once melted, add the garlic, lemon juice, and parsley then let simmer for 5 minutes. Remove from heat.

While the rice cooks, cut your Rockfish filets into 4" pieces and sprinkle them with the Kosher Salt and Black Pepper (to taste). Meanwhile, heat a large pan to medium high heat.  Lightly coat the pan with the garlic butter.  Place your fish in the pan and sear the fish for 4 minutes.  While the fish sears, spoon the hot garlic butter over the fish constantly.  Now place the pan with the fish into the preheated oven and cook for 4 minutes (DO NOT FLIP THE FISH).  Remove from the oven and plate the fish over top of the rice.  Spoon 1T of the garlic butter over the fish and rice to serve!

Ingredients:

• 6-8 Large Rockfish Cheeks
• 1/8 cup Minced Garlic
• 2 T chopped Cilantro
• Juice of 1 Lime
• Zest of 1/2 a Lime
• 2tsp Red Pepper Flakes
• 1/2 cup Olive Oil

Cooking Instructions:

In a large bowl, combine Garlic, Cilantro, Lime Juice, Lime Zest, Red Pepper Flakes, and Olive Oil. Mix well.  Places clean Rockfish Cheeks in a ziploc bag and pour the marinade in with the fish. Let marinade in the fridge for 4-6hours.

Heat a large pan to medium high heat.  Lightly coat the pan with oil and sear the cheeks for 2 minutes on each side.  Serve hot over cilantro rice with mango salsa!

Ingredients:

• 3-4 Ahi Tuna Steaks (1.5”-2” thick)
• Sea Salt
• White Pepper
• 1/2 cup white sesame seeds
• 1/2 cup black sesame seeds
• 2T Grapeseed or Canola Oil
• 1 cup LJK Outdoors #1 Fish Marinade

Cooking Instructions:

Season the tuna steaks with sea salt to taste and lightly with the white pepper. Mix the white and black sesame seeds in a shallow dish or pan. Place the tuna steak in the pan and thoroughly coat with the sesame seeds.

Pour the cup of marinade into a small saucepan or pot over medium high heat. Bring to a boil then reduce the heat and simmer until reduced by half. Remove from heat and pour into a sauce dish for dipping.

Heat the oil in a large pan to medium high. Sear the tuna steaks in the pan for 45 seconds. Turn the tuna over and sear the other side for another 45 seconds. Serve immediately with the sauce and sriracha for dipping. The tuna should be RARE! Anything cooked past rare is equal to a ruined piece of tuna!

Ingredients 

• 3 cups of all purpose flour (adjust amount based upon desired thickness of batter)
• 12oz IPA (Beer)
• 2 Eggs
• 2T Franks Red Hot Hot Sauce
• 2T Garlic Powder
• 2T Old Bay
• 1T Paprika
• 1T Onion Powder
• 2tsp Cayenne Pepper
• 1tsp Black Pepper
• 1tsp White Pepper
• 1tsp Kosher Salt
• 1tsp Baking Powder

Cooking Instructions:

Thoroughly mix all the ingredients in a large mixing bowl. Dredge fish in the batter and then place the battered fish into the deep fryer at 375 degrees. Fry until golden brown. Always use Peanut Oil!

Ingredients:

• 1 box of thin Spaghetti
• 2 tablespoons of Olive Oil
• 3 cloves of garlic sliced thin
• Sea Salt
• 1 tsp of crushed red pepper
• 1-28oz can of whole tomatoes (crushed by hand)
• 1 tsp oregano
• 12oz of Rockfish (filleted) cut into 1 inch pieces
• 1/2 cup of fresh chopped parsley
• 1 cup of cherry tomatoes
• 1/3 cup white wine
• 1/2 fresh grated Parmesan cheese

Cook the spaghetti to al dente (6-7 minutes). Drain the pasta and save 1 cup of the pasta water. Toss the spaghetti with some oil and set aside.

Add the 2T of olive oil, garlic, 1 tsp of salt and crushed red pepper to a large skillet over medium-high heat and cook for about 1 minute. Then add the hand crushed tomatoes, cherry tomatoes, wine, pasta water and oregano. Bring to a simmer and cook for about 15 minutes.

Add the fish to the sauce and cook, stirring occasionally, until the fish is cooked through. About 4 minutes. Add the pasta, sauce, Parmesan, and parsley to a large bowl and toss to combine. Serve immediately and enjoy! 

Ingredients:

• 1 pound of peeled/deveined shrimp
• 1 pound of pheasant or chicken, diced
• Rockfish (or other flaky white meat fish) filets cut into (6) 4oz pieces
• 1 pound Andouille Sausage
• 1/2 cup of Olive Oil
• 2T of creole seasoning
• 3T chopped garlic
• 3/4 cup chopped onions
• 3/4 cup chopped green bell pepper
• 3/4 cup chopped tomatoes
• 1/2 cup chopped celery
• 1/2 tsp Sea Salt
• 1/4 tsp fresh ground black pepper
• 3T Worcestershire Sauce
• 2T Louisiana Hot Sauce
• 3 Bay leaves
• 1-1/2 cup long grain white rice (uncooked)
• 4 cups of Chicken Stock

Combine the shrimp, chicken and 1T of creole seasoning in a bowl and toss to coat. Use the remaining creole seasoning to season the rockfish fillets. Place in fridge for later use.

Heat a 1/4 cup of the olive oil in a large, heavy pot/dutch oven over medium heat.  Once hot, add the onions, peppers, celery, salt, and pepper and cook, stirring, until softened (10minutes).  Add garlic, tomatoes, bay leaves, Worcestershire sauce and hot sauce.  Stir in the uncooked rice and add the chicken stock.  Bring the mixture to a simmer, cover and reduce heat to low.  Cook until most of the liquid is absorbed and the rice is tender, approximately 15 minutes.  Add the shrimp, chicken, and sausage to the pot and stir in.  Cover and cook for 10 minutes. Meanwhile, heat 1/4 cup of olive oil in a large cast iron pan to medium high heat.  Turn off the cooktop and allow the jambalaya to continue to cook, covered for 10 minutes longer.

During that time, place the seasoned fish in the heated cast iron pan.  Cook for 3-1/2 minutes.  Flip the fish and allow to cook for an additional 2-3 minutes.  Remove from pan.

To serve, scoop Jambalaya into a dish and top with a piece of the cooked rockfish!  If desired, top with chopped green onions.  Serve with fresh French bread and ENJOY!!!!!!