Susie's Seafood Recipes

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Reproduced with permission from Coastal Loran and GPS Coordinates by Captain Rod & Susie Stebbins
Special thanks to Captain Rod and Susie Stebbins


This dish is great in the morning when there are leftover fried or oven-baked fish. Try this dish along with eggs or your favorite breakfast dish. It can be prepared in minutes and is very tasty. We guarantee the crew will love it. This is an outstanding recipe for shark, dolphin, large grouper, yellowfin tuna, king mackerel, and large jacks (all deboned). Serves four.


1 pound fresh fish fillets, cut into "fingers"
3 cups of potatoes, peeled and diced
3 tablespoons of butter or margarine
2-4 green onions, chopped
1 cup sliced mushrooms, if available
1/2 teaspoon of salt
1 teaspoon of dill weed
1 dash of black pepper
1 dash of cayenne


Remove all skin and bones from the fish after baking for 20 minutes and then break fish meat into small pieces. Set aside. In a large frying pan, sauté the potatoes in two tablespoons of the butter or margarine for about 15 minutes or until lightly browned and tender. Remove potatoes and keep warm.

In the same pan, melt the remaining butter or margarine and add the onions. Sauté for 10 minutes or until the onions are just clear, then stir in black pepper. salt, dill and cayenne. Roll in the potatoes and the fish without stirring too much. Heat through on very low flame or in the microwave. Transfer to the serving dish. and sprinkle with the fresh parsley.

For variety, try placing a couple of butter-basted eggs on the plate, lightly sprinkled with paprika, salt, and pepper.




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