Whether you’re a seafood lover, an angler, or both (like most CCA members), Catch, Cook, Eat was created for YOU. We’re happy to share our favorite angler-inspired recipes and we hope you enjoy them as much as we enjoy fishing for and creating them.


Photos and Recipes by Heather Peterek, Staff Seafood Enthusiast

A Special Catch, Cook, Eat Recipe can be found in every issue of TIDE Magazine. The official national publication of CCA and exclusive to our members.

Featured Recipe

Redfish Jalapeño Pesto Pasta

In this recipe we kick up the heat on a classic pesto with jalapeño and kick up the wow-factor with fresh redfish. This redfish Jalapeño Pesto Pasta is an easy, family-style meal perfect to share with your favorite spice-loving people.

Download and Print the Recipe Here!


½ c fresh basil
½ c fresh cilantro
¼ c fresh mint
1 large jalapeño, seeded and quartered
1 garlic clove
½ yellow onion, quartered
½ c grated Parmesan cheese
¼ c fresh lime juice
½ tsp salt
½ tsp ground black pepper
½ c extra virgin olive oil

6 redfish filets
1-2 tbsp Cajun seasoning
1 tbsp vegetable oil

1 lb penne pasta
¼ c crumbled goat cheese
Salt and pepper

Crumbled goat cheese
Fresh basil, chopped


Place the basil, cilantro, mint, jalapeño, garlic, onion, Parmesan, lime juice, salt, pepper and olive oil in a large food processor. Pulse and blend until all ingredients are finely processed and thoroughly incorporated into a sauce. Set aside.

Season your filets on both sides with a light dusting of Cajun seasoning. Add oil to a large nonstick skillet over medium high heat. Once hot, add the filets and cook through, about 4-5 minutes per side. Remove from heat. In the skillet, break up the filets into large chunks with a spatula or fork. Set aside.

Cook the pasta according to box directions, reserving 1 cup of its cooking water before draining.

Toss together the pasta with ¼ cup of the cooking water, three-fourths of the pesto sauce and half of the flaked, cooked redfish. (Add more of the pasta water or pesto sauce if the pasta seems dry.)

Finally, gently fold in the remaining flaked redfish and crumbled goat cheese. Season with salt and pepper if needed.

Serve immediately on a plate or in a bowl, garnish with additional crumbled goat cheese and fresh chopped basil. Serves 4-6.

More Recipes

Pecan-Crusted Redfish with Honey Mustard Sauce

Download and Print the Recipe Here!



1/2 c mayonnaise
1/2 c honey mustard
1 tbsp fresh parsley, chopped
3 green onions, finely chopped
Juice of 1-2 lemons
Salt and pepper to taste

1 c pecans, finely chopped
2 c finely crushed potato chips
1/2 tsp Cajun seasoning

1 c milk
1 egg
1/2 c all-purpose flour
1/4 tsp Cajun seasoning

4-6 medium redfish fillets
Canola oil
1 stick unsalted butter


Whisk together all ingredients and set aside.

In a large bowl thoroughly combine the pecans, potato chips and Cajun seasoning.

In a separate bowl make the batter by whisking together the milk, egg, flour and Cajun seasoning.

Dip each fillet in the batter, then press into the pecan-chip mixture, getting a heavy, even coating on both sides. Repeat with all fillets, set aside and let sit about 10 minutes before cooking.

Heat 3 tablespoons butter and 3 tablespoons oil in a large frying pan over medium-high. Once oil is hot, add fillets and pan fry until crust is browned and fish is cooked through, about 4 to 5 minutes per side.

To Serve:
Place fillet on a plate and spoon sauce over the top. Garnish with extra green onions and parsley. Serve immediately with your favorite sides.

Tomato Basil Shrimp Penne


12 oz penne pasta
2 tbsp extra virgin olive oil
1 lb medium shrimp, peeled, and deveined
5 cloves garlic, minced
1 medium shallot, minced
1/2 tsp Cajun seasoning
2 c diced fresh tomato
1 tsp crushed red pepper flakes
1 c dry rose or white wine
1 1/2 c heavy whipping cream
1 c (good quality) grated Parmesan
1 c (loosely packed) chopped fresh basil leaves
1/2 c (loosely packed) chopped fresh parsley
Salt and pepper


Cook pasta according to box instructions. Set aside.

In a large, high-sided skillet, heat the olive oil over medium-high heat. Add the shrimp, garlic, shallot, and Cajun seasoning. Cook, stirring frequently until the shrimp turn pink and are cooked through, about 5 minutes. Using a slotted spoon, remove the shrimp and set aside.

To same skillet, add the tomatoes and red pepper flakes. Cook for about 2 minutes, stirring constantly. Slowly add the wine and heavy cream. Bring the mixture to a boil, then reduce heat to medium-low. Simmer for about 15 minutes, until the sauce thickens, stirring occasionally. Simmer for about 15 minutes, until the sauce thickens, stirring occasionally.

To same skillet, add the cooked shrimp, cooked pasta, Parmesan, basil and parsley. Toss together until all ingredients are well incorporated. Season, if needed, with salt and pepper.

Transfer the pasta to a large serving bowl. Garnish with leftover basil, parsley and Parmesan. Serve immediately.


These recipes and MORE are in every issue of TIDE Magazine. The official national publication of CCA and exclusive to our members.