by Tara Davis

Here on the gulf coast, we are so fortunate to have access to beautifully prepared, fresh, seasonal seafood year round. More places than not offer tried and true standards as well as unique takes on familiar flavors.

Many of us also enjoy fishing, to varying degrees. Some end up with full freezers and low motivation. As autumn brings reds, flounder and more, I ask you to think about the variety a single fish can bring to your dinner table.

For these recipes, I used a single large drum, separated and prepared three different ways, with many of the same seasonings. Whether you choose one or all three, everyone’s sure to leave the table happy.

*For all preparations, use fish of your choice, preferably local, seasonal and firm.

The Recipes:

1)Sauce- 1 cup milk, 4-6 sliced mushrooms, 1 chopped bunch parsley, salt, pepper, garlic and cayenne to taste. Simmer all until slightly thickened.

Cut fish into palm sized pieces. Generously salt and pepper both sides and place on a well oiled tray. (I use olive oil). Bake at 375 degrees 3-5 minutes, or until cooked through and flaky. Serve with couscous, quinoa or rice.Top with sauce if desired.

2) Fish Seasoning- 2 Tbsp each chili powder, garlic, pepper, 1 tsp cumin, salt and cayenne to taste

Heat olive oil in a skillet on medium high. Generously season fish on both sides. Cook until brown on both sides, flakey and opaque. (1-3 minutes/side). Cut into strips and serve in tortillas with all your favorite taco toppings.

3) Seasoned cornmeal – 2 cups cornmeal, 1 tsp each salt, pepper, dried mustard, garlic powder, and cayenne to taste

Citrus dressing- zest and juice of one orange, 1 tsp dijon mustard, 1/2 tsp hot sauce, 1/3 cup olive oil, salt and pepper to taste.

Cut fish into one inch nuggets. Pat dry and roll in seasoned cornmeal. Heat 2 inch depth vegetable oil in a large pot until it bubbles when cornmeal is sprinkled into it. Fry fish until golden (1-3 minutes) Drain. Serve on a bed of greens with citrus dressing.

Please let me know if you have any comments or questions after reading. Can contact me at (228)224-6781 or email is Thank you.