Hi I'm Captain Sam "aka" "GATOR"  I got my name because like the Gator I always get my Catch, thus my nick name "Gator" was born...

My Fish Recipes

This is a new page I started June 2008 where I will be posting all my favored seafood recopies!

My New Bradley Digital Smoker

Hi I just smoked my first King Fish using my new Bradley Digital smoker.

Hi I just smoked my first King Fish using my new Bradley Digital smoker.
Came out mouth watering, with NO fishy taste!
I would recommend anyone give this a try.

The smoker right out of the box worked excellent, and the temp kept right at 150 degrees.
 
Ingredients:

• Milk
• Brown Sugar
• King Fish; sliced into 1 1/2 - 2" steaks

• Syrup (Maple?)
• Brown Sugar
• Premixed Salmon and Seafood Seasoning (use your favorite)
• Black Pepper
• Equal
• Parkey Margarine
• Garlic powder

Directions:

1. Combine brown sugar and milk. Stir until sugar is fully dissolved. Use enough milk and syrup to cover the fish, and enough brown sugar to sweeten to your particular taste.
2. Place fish in one gallon resalable plastic bag's, and pour marinade over the fish. Refrigerate and marinate overnight turning bag over occasionally.
3. Before smoking, mix the ingredients for the inject able marinade together in a small bowl, until all ingredients are dissolved and well blended.
4. Remove fish from the plastic bags, and pat dry with paper towels. Just before placing fish in smoker, inject fish until the marinade flows out of the injection site. Do this in several spots.
5. Before putting the marinade in the injector, whisk the mixture well to emulsify all the ingredients together.

   • For the syrup, I prefer using Maple or Butter Lite Syrup.

6. I also sprinkled brown sugar on the top of the fish before smoking.
7. During smoking you can inject more marinade.
8. Smoke for about 4-5 hours ( depending on the thickness of the fish ) at 150 degrees F; use apple smoke pucks for 4 hours (check fish for doness at the 4 hour mark). About 30 minutes before fish is done, sprinkle some additional brown sugar to give it a glaze.
9. Fish is done when it flakes easily.

Good Luck

Uncooked

Smoked

Hi I just smoked some Red Snapper using my new Bradley Digital smoker.
Came out mouth watering, with NO fishy taste!
I would recommend anyone give this a try.

Ingredients:

• Vanilla Soy Milk
• Brown Sugar
• Hungry Jack Lite Syrup
• Tones Premixed Salmon and Seafood Seasoning
• Grill Mates Seafood Rub
• 4 packs Equal

Directions:

1. Combine brown sugar and Vanilla Soy Milk, Hungry Jack Lite Syrup, Tones Premixed Salmon and Seafood Seasoning, plus 4 packs Equal . Stir until sugar is fully dissolved. Use 1 cup vanilla soy milk and some syrup to cover the fish, and enough brown sugar about 1 lb to sweeten to your particular taste.
2. Place fish in one gallon resalable plastic bag's, and pour marinade over the fish. Refrigerate and marinate overnight turning bag over occasionally.
3. Remove fish from the plastic bags.
4. Before smoking, sprinkle some Grill Mates Seafood Rub on the fish.
5. Before smoking, sprinkle some brown sugar on the top of the fish.
6. Smoke for about 2 hours ( depending on the thickness of the fish ) at 150 degrees F; use apple smoke pucks for 2 hours (check fish for doness at the 1 1/2 hour mark).
7. Fish is done when it flakes easily.
8. NOTE: Do not over smoke will dry out the fish!

Good Luck and enjoy

Gator

Smoked Bacon Wrapped Cobia
From Gator

Uncooked

Smoked

Hi I just smoked some Cobia using my new Bradley Digital smoker.
Came out mouth watering, with NO fishy taste!
I would recommend anyone give this a try.

• Vanilla Soy Milk
• Brown Sugar
• Hungry Jack Lite Syrup
• Tones Premixed Salmon and Seafood Seasoning
• 4 packs Equal

Directions:

1. Combine brown sugar and Vanilla Soy Milk, Hungry Jack Lite Syrup, Tones Premixed Salmon and Seafood Seasoning plus Equal . Stir until sugar is fully dissolved. Use 1 cup vanilla Soy milk and syrup to cover the fish, and enough brown sugar about 1 lb to sweeten to your particular taste.
2. Place fish in one gallon resalable plastic bag's, and pour marinade over the fish. Refrigerate and marinate overnight turning bag over occasionally.
3. Remove fish from the plastic bags.
4. Slice fish into 2" chunks, then wrap with bacon strips.
5. Smoke for about 2 1/2 hours ( depending on the thickness of the fish ) at 150 degrees F; use apple smoke pucks for 2 hours (check fish for doness at the 2 hour mark).
6. Fish is done when it flakes easily, and bacon looks cooked.
7. NOTE: Do not over smoke will dry out the fish!

Good Luck and enjoy

Gator

Smoked Trigger Fish
From Gator

Uncooked

Smoked

Hi I just smoked some Trigger Fish using my new Bradley Digital smoker.
Came out mouth watering, with NO fishy taste!
I would recommend anyone give this a try.

• Vanilla Soy Milk
• Brown Sugar
• Hungry Jack Lite Syrup
• Tones Premixed Salmon and Seafood Seasoning
• Grill Mates Seafood Rub
• 4 packs Equal

Directions:

1. Combine brown sugar and Vanilla Soy Milk, Hungry Jack Lite Syrup, Tones Premixed Salmon and Seafood Seasoning plus Equal . Stir until sugar is fully dissolved. Use 1 cup vanilla Soy milk and syrup to cover the fish, and enough brown sugar about 1 lb to sweeten to your particular taste.
2. Place fish in one gallon resalable plastic bag's, and pour marinade over the fish. Refrigerate and marinate overnight turning bag over occasionally.
3. Remove fish from the plastic bags.
4. Before smoking, sprinkle some Grill Mates Seafood Rub on the fish.
5. Before smoking, sprinkle brown sugar on the top of the fish.
6. Smoke for about 1 1/2 hours ( depending on the thickness of the fish ) at 150 degrees F; use apple smoke pucks for 1 1/2 hours (check fish for doness at the 1 1/2 hour mark).
7. Fish is done when it flakes easily.
8. NOTE: Do not over smoke will dry out the fish!

Good Luck and enjoy

Gator

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