Everyone in our family can cook. They are especially good at cooking fish. My mom cooks the best fish around this area and cajuns know how to cook fish.

Here are a few of our(my family and friends) favorite recipes. A tip before we go on. If your fish is frozen, thaw out the frozen fish in milk. The milk draws out the frozen taste and provides a fresh-caught flavor.

FRIED FISH
by: Carol Robichaux

Heat vegetable oil in deep fryer to 350 degrees. Wash the fish thoroughly with cold water; drain excess water.

In a medium bowl, beat the following:
½ c. of water
1 Tablespoon mustard
1 teaspoon Worcestershire sauce
1 teaspoon onion powder

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Place fish in mixture; then remove fish and drain extra liquid from fish. Pour Seasoned Fish-Fry in a bowl or bag. Put a few pieces of fish in the Fish-Fry and roll or shake(bag). Fry coated fish in hot oil until golden brown. Remove fish and drain on absorbent paper. Serve hot with french fries and rice(optional) with grease on it(yummy but that is optional too).

REDFISH COURTBOUILLON
by: Mrs. S.E. "Vic" Curole

INGREDIENTS

1 cup flour	4 cups hot water
3/4 cup oil	Salt & Pepper
1 med. bell pepper chopped fine	4 to 6 lbs. redfish fillets w/skin
1 cup chopped onions	12 sprigs parsley, finely chopped
2 cans tomato paste	1 tbsp. Worcestershire sauce
1 can stewed tomatoes	1 to 2 cups Sauterne wine
3 cloves of garlic, minced	2 cans mushrooms, chopped
1 cup chopped celery	1/2 cup chopped olives
1 lemon thinly sliced	2 bay leaves

Make a dark brown roux with flour and oil. Add onions and bell pepper; stir and cook until vegetables are smothered down. Add tomato paste and stewed tomatoes; cook thoroughly. Add garlic, celery, lemon slices, and bay leaves. Season to taste with salt and pepper. Add hot water; a small amount at a time; up to 4 cups. Simmer 15 after soiling begins. Add fish and cook 30 minutes after boiling starts. Add parsley, Worcestershire sauce, wine, mushrooms, and olives. Bring to a boil and cook 5 minutes more. Turn off heat, let stand tightly covered for a few minutes. Serve with rice. Yield: 10 servings.

BAKED REDFISH
by: Carolyn Cuneo

INGREDIENTS

6 to 8 large redfish fillets	2 med. Tomatoes, sliced
1 (16 oz) bottle Italian Dressing	1 cup butter
Salt and Pepper	1/4 cup chopped onion tops
2 med. onions, sliced	3 cloves garlic, minced

Preheat oven to 350 degrees F. Place redfish and dressing in a shallow pan. Salt and pepper to taste. Place onions and tomatoes on top of redfish; sprinkle with green onion tops and garlic. Dot with butter. Bake approximately 1 hour. Watch carefully to avoid burning onions and tomatoes; baste if necessary to prevent dryness. Yield: 8 servings.

STUFFED BAKED REDFISH
by: Rosemary Adams

INGREDIENTS

1/4 cup cooking oil	2 cups crabmeat
1 large onion, chopped	5 slices soft bread
1 stalk celery, chopped	2 med. size redfish
1/2 green pepper, chopped	1/2 cup margarine, melted
1/4 cup chopped parsley	Juice of 1 lemon
1/4 cup chopped onion tops	Salt and pepper
4 cloves garlic, minced
1 (4 oz) can mushrooms, sliced

Sauté onion in oil; add next 6 ingredients and sauté. Add crabmeat and mix; set aside. Break bread into pieces; combine with sautéed mixture, mixing well. Cut pocket in fish; salt and pepper to taste; fill pocket with stuffing mixture. Combine margarine and lemon juice. Place fish in shallow baking dish, baste with margarine and lemon juice mixture. Bake for 1 1/2 hours at 350 to 400 degrees F., basting occasionally. Yield: 4 servings.

TROUT MEUNIERE
by: Miriam Cheramie

INGREDIENTS

2 1/2 cups oil	Salt & Pepper
3 pounds trout fillets, halved	1 tsp. hot sauce
1 cup fish fry	Meuniere sauce
1/3 cup prepared mustard	.
.	.
MEUNIERE SAUCE:
1 cup butter	1/4 cup chopped shallots
2 tbsp. lemon juice	1/4 cup chopped parsley
2 tsp. Worcestershire sauce	1 tsp. salt

In a frying pan, preheat oil; test by dropping a small amount of fish fry in oil. Oil is at the right temperature if fish fry bubbles. Mix mustard, salt, pepper and hot sauce; season fillets, coating all of the fish, then dredge trout in fish fry. Fry fillets in oil until golden brown and crisp, about 5 to 7 minutes on each side. Remove from oil and drain on paper toweling. Serve fish with Meuniere Sauce. Yield 6 servings.

meuniere Sauce: Melt butter; add remaining ingredients. Sauté until greens are wilted. Pour over fish immediately before serving.

BROILED TROUT RANDOLPH
by: Randy Cheramie

INGREDIENTS

8 (4 to 5 oz) speckled trout fillets	4 tsp. imported olive oil
scraped of scales & skin on	3 cloves garlic, minced
4 tbsp. red wine vinegar	4 tbsp. good cream sherry
3 tsp. salt	1 large lemon, cut in 4 wedges
Fresh ground pepper to taste	4 tsp. finely chopped parsley
8 tbsp. unsalted butter, melted

Preheat oven to 500 degrees F. In medium mixing bowl, place trout, wine vinegar, salt, and pepper; toss gently. On each steak plate, put 2 tbsp. melted butter, 2 filets, skin side down; sprinkle 1 tsp. olive oil over each pair of filets; distribute minced garlic evenly among the four dishes. Place the four plates on middle rack of oven. Bake 6 to 8 minutes. Butter should be sizzling and fish white. Then add 1 tbsp. sherry into each plate. Switch oven to broil and lightly brown, about 2 minutes. Baste trout with sauce; sprinkle parsley to garnish and serve. Yield: 4 servings.

Cooking and serving this fish in the same utensil really makes this dish convenient for the working couple or people who just don't have time to cook elaborate meals. A perfect dish has three characteristics that make it a great recipe: 1) it's easy; 2) it's fast; 3) it's elegant. Your family will love it. Your guests will heap accolades of culinary genius upon you.

REDFISH SAUCE PIQUANTE
by: Shirley Badeaux, Jr.

INGREDIENTS

5 lbs. redfish, cut into pieces	1/2 bunch shallots, chopped
1 cup cooking oil	1/2 bunch parsley, chopped
4 (6 oz) cans tomato paste	Juice of 2 lemons
6 (8 oz) cans tomato sauce	1 tbsp. Tabasco sauce
3 bell peppers, chopped	1 quart water
4 small jars sliced mushrooms	Salt and pepper
6 large cloves garlic, minced

Brown fish in oil; remove and set aside. Brown onions in oil; add tomato paste and tomato sauce. smother for about 1 hour over low heat. Add bell pepper, mushrooms, garlic, shallots, parsley, lemon juice, Tabasco, salt and pepper to taste, and water. Cook for 1/2 hour. add fish and cook for 10 minutes. Yield: 8 servings.

TROUT STEVE
by: Juanita Stall.

INGREDIENTS

6 trout (or redfish) filets	1 1/2 tbsp. Worcestershire sauce
Salt & Pepper to taste	1/2 cup Italian bread crumbs
1/2 cup butter	1/3 cup Thineskeller wine
3 cloves garlic, minced	6 slices lemon

Season fish with salt and pepper. Melt butter; add garlic and Worcestershire sauce. Dip filets in butter mixture and lay in a 9x13 inch baking dish. Bake at 400 degrees F. for 20 minutes. Remove from oven, sprinkle fish with bread crumbs, garnish with lemon and add wine. Turn oven to broil, return to oven and broil until brown and crispy. Dip French bread into sauce. Yield: 6 servings.

BAKED AND BROILED TROUT
by: Alzina Toups.

INGREDIENTS

10 trout fillets	1/2 cup Lite Italian salad dressing
2 TBS's fresh lemon juice	1 tbsp. tub margarine, melted
Salt & Pepper	1 tbsp. minced parsley
1/2 cup all-purpose flour

Brush fillets with lemon juice, season lightly with salt and pepper. Roll fillets in flour. Place fillets on a baking sheet, lined with heavy duty foil, buttered with margarine. Combine salad dressing and margarine. Brush fillets with dressing. Bake in 375 degree oven for 8 to 10 minutes, basting occasionally. Switch over to broil and lightly brown, about 4 to 6 minutes. Baste fillets with dressing and sprinkle parsley to garnish. Yield: 5

REDFISH ON THE HALF-SHELL
by: Capt. Troy Robichaux.

Two medium to large filets of redfish or Blackdrum with skin left on.

Mix in Bowl then marinate fish for 1/2 hour.

1/4 cup of olive oil

2 tbsp. of Soy Sauce

3 tsp. McCormicks Grillmates Seasoning

or seasoning of choice

Place fillets skin down on a hot barbecue pit. Cooking time 25-35 minutes or until fish is flakes up.