Florida Fishing Report
The Prawnbroker’s Custom Guides to Everything You’ve Ever Wanted to Know About Florida’s Seafood!
Plus, Famous Prawnbroker Recipes For You to Try at Home!
- Cooking Fish
- Cooking Shrimp
- Grilling Outside
- Grilling Secrets
- Grouper
- Scallops
- Red Snapper
- Soft Shell Crabs
- Yellowfin Tuna
- Recipe: Crunchy Grouper
- Recipe: Snapper Almondine
- Recipe: Smoked Fish Dip
Crunchy Grouper
Ingredients:
- 4 6-7 oz Grouper fillet
- 1/2 cup Flavored bread crumbs
- 1/2 cup Special K cereal
- 1/4 cup corn flakes
- 1/4 cup vegetable oil
- 2 eggs
- 1/2 cup milk
- Mix bread crumbs, Special K and corn flakes together
- Whisk milk and eggs together well
- Dredge grouper fillets through milk/egg mixture and then coat with cereal mixture (you may need to press the cereal coating against the grouper)
- Sautee in heated oil about 4-5 minutes each side. (Actual cooking time will depend on the thickness of the fish and the temperature of the oil.)
- If you burn it, undercook it, or it doesn’t taste good, have dinner with us!

Snapper Almondine
(Serves Four)
Ingredients:
- 4 7-8 oz Snapper Fillet
- 1/2 cup Slivered Almonds
- 1/2 cup Flour
- 1/4 cup dry white wine
- 1/4 cup Olive Oil
- Juice of one small lemon
- Salt & Pepper to taste
- 2 Tablespoons Chopped parley
- Pat fillets dry and sprinkle with salt, pepper, and lemon juice.
- Coat the fillets with the flour on both sides
- Sautee in heated oil about 4-5 minutes each side. (Actual cooking time will depend on the thickness of the fish and the temperature of the oil.) Remove to heated serving dish.
- Add the almonds to the remaining oil and sautee until golden. Add white wine and reduce.
- Pour the almonds and wine mixture over the snapper fillets and garnish with chopped parsley.
- If you burn it, undercook it, or it doesn’t taste good, have dinner with us!

Smoked Fish Dip
Ingredients:
- 2 lbs. smoked fish
- 8 oz. cream cheese
- 1/2-cup sour cream
- 1 tbsp. horseradish
- 1 tbsp. brandy
- 1 tbsp. lemon juice
- 1 tsp. each of salt and pepper
- 1/4 cup chopped parsley
- 1 shallot- chopped
- 1 tsp. chopped garlic
- You can buy smoked fish from specialty store or
smoke your own. - To smoke yourself, chunk up fish and place on a
baking sheet. - Spritz with water and sprinkle 3 tbsp.
of liquid smoke. - Cover with saran and then foil
and bake at 350 for 12 minutes and cool. - Place fish in mixing bowl and add cream cheese
and sour cream. - Add remaining ingredients and
mix well.
