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

Pecan-Crusted Redfish with Honey Mustard Sauce



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
2 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-ship mixture, getting a heave, 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.

More Recipes


1/2 c mayonnaise
1/2 c sour cream
2 tbsp fresh lemon or lime juice
1 tbsp Cholula (or favorite hot sauce)

1/4 c fresh cilantro, chopped
1/4 c fresh basil, chopped
1 tbsp fresh jalapeno, diced
1/3 c green onion, chopped
4 ears fresh corn, grilled or roasted, kernels removed (making about 2 cups kernels)
1 c fresh tomato, seeded and diced
1 clove garlic, grated
1 15 oz can seasoned black beans, drained and rinsed
2 ripe avocados, diced

4 medium red snapper fillets
2 tbsp all-purpose flour
2 tsp Cajun seasoning
2 tsp paprika
3 tbsp vegetable oil


Make dressing by mixing together mayonnaise, sour cream, fresh lemon or lime juice and Cholula until combined, set aside.

Pour half of the prepared dressing into a large mixing bowl. Add in the cilantro, basil, jalapeno, green onion, corn kernels, tomato, garlic and black beans and gently sir. Once combined, gently fold in the diced avocado, taking care not to mash the avocado pieces too much. Set aside for serving.

Lay all four fillets out on a cutting board or sheet pan. Lightly dust all sides evenly with the flour, then season all sides evenly with the Cajun seasoning and paprika.

Heat oil in a large skillet to medium-high. Once oil is hot, add fillets to the pan and cook for about 5 minutes, or until golden brown. Flip fillets and cook an additional 3-5 minutes, until fish is cooked through and golden brown. Once cooked through, set aside for planting.

Evenly distribute the corn salad onto four separate dinner plates. Top each plated salad with a snapper fillet. If desired, finish planting by drizzling some of the extra dressing over the fillets and salad, garnish with extra herbs or lemon wedges. SERVES 4.


4 tbsp extra virgin olive oil or bacon grease
1 medium yellow onion, diced
1 green bell pepper, diced
1 stalk celery, diced
3 bay leaves
4 cloves garlic, minced
1/4 tsp dried thyme
1/2 tsp Cajun seasoning (or your favorite seasoned salt)
1 (14.5 oz) can of diced tomatoes and green chilis with their juice
3 c chicken stock
Fresh kernels from 3 ears corn, or about 2 cups frozen corn (not thawed)
4 flounder fillets, roughly cubed, seasoned with salt and pepper
1/2 c heavy whipping cream
1/4 c green onion, sliced


Heat the oil or grease over medium heat in a Dutch oven or 3-quart pot. Add yellow onion, bell pepper, celery, bay leaves, garlic, thyme and Cajun seasoning and sauté until onions are golden, about 10-15 minutes.

Add the can of tomatoes and chilis and chicken broth and bring to a boil; then reduce heat and simmer for about 15 minutes.

Add in the corn and flounder chunks, fully submerging the fish in broth. Simmer an additional 10-15 minutes, very gently stirring once half way through, taking care not to break fish apart too much.

To finish, carefully stir in the heavy whipping cream and green onions. Adjust seasoning with salt and pepper and serve immediately.

Great to serve with a side of crunchy French bread for dipping too. SERVES 4.

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