New to our website, we're featuring some of Captain Deaton's own renowned recipes. We think you'll find these mouth-watering morsels a tantalizing way to complete a day out fishing with Dos Gringos.
Captain Grady Deaton's Grilled Redfish on the Half-shell
Use fillets from a red between 22" - 28". Leave the skin and scales on the fillets but wash them well in cold water. Use a V-cut to take out the red meat centerline.
You will need some Emeril powder (he's a TV show cook from Louisiana and has his own spice line, it comes in a little blue plastic bottle about 4" tall and is sold at HEB) and some Grub Rub (larger light brown plastic bottle with red lettering, also found at HEB. Both can also be bought at Academy.)
You will want to have a half-stick or so of melted butter in a cup along with a basting brush (I use a little cheapo paint brush from Home Depot).
You will also need about 6-8 small Mexican limes cut into quarters.
Get a mesquite (or mesquite charcoal) fire going, down to very hot coals, only about 2"-3" below the grill surface.
Put your fillets directly onto the grill (no aluminum foil or any of that), skin side down of course.
Keep the meat moist by painting melted butter and squeezing the limes onto it every once in a while. Remember you're cooking from the bottom up (you can't turn the fillets over) and they will dry out if you don't keep them wet.
Sprinkle some Emeril powder onto the fish every once in a while, also some Grub Rub. I also put the Grub Rub directly onto the coals because it smells great as it burns. It'll drive your down-wind neighbors crazy..
When the thickest part of the fillet is cooked to flaky white (you need to test with a fork, but you can pretty much tell by looking) it's ready to eat. Start peeling the meat out of the half-shell with a fork, starting at the tail end and working toward the head end. It comes right out leaving nothing but the skin.
This recipe works with any fish that has a thick skin and scales and fairly white meat. I've also used it with black drum, snapper (red and mangrove), and sheepshead. Doesn't work well with trout or flounder because the skin is so thin that it burns through, or sticks to the grill and the fillets fall apart.
Captain Grady Deaton's Trout Ceviche
Use skinless fillets from one or more fresh speckled trout. Cut out all the bones and wash the meat well in cold water. Make sure no loose scales get into the mix.
Your will also need some sweet yellow onions, fresh from the produce dept. at the grocery store.
You will need some sweet oranges and some large persian limes. It is VERY IMPORTANT that you use only fresh fruit, no store-bought orange juice or lime juice!
The main body of the ceviche should be 60% fish, chopped into small pieces about the size of a pencil eraser, and then 40% chopped yellow onion.
You need to squeeze enough citrus juice to completely soak the fish and onions. The juice should be 60% fresh-squeezed orange juice and 40% fresh-squeezed lime juice. If you don't own a juice squeezer, Captain Grady imports them from Mexico and can sell you one for about fifty bucks, just like the one in the picture.
Once you have the fish and onion soaking in the citrus juice, add in chopped Spanish olives (martini olives), capers, and Cholula hot sauce to taste. Mix well. In my ceviche you'll get a piece or two of olive on every cracker full of ceviche, and I put in 2-3 tablespoons of Cholula.
I start eating this ceviche as soon as the meat turns white, which is usually within 15-20 minutes. However, my wife prefers that it sit in the refrigerator overnight. I like it on Ritz crackers!
This recipe works with any fish that has fairly white meat. Besides trout, I've also used it with snapper (red and mangrove), flounder, and snook. I've also done it with bass and tilapia if you fish fresh water. Oily fish like tuna or mackerel don't work as well.