Capt. KC's Snapper Parmesan


This wonderful dish was inspired by Capt. Mitch Coleman of Floridaze Adventures.

Fresh Red Snapper (or other favorite white fish) Fillets skin and scales on. One fillet should feed One to Two people
Garlic Powder


1 cup Mayonaise
1/2 cup Shredded Parmesan Cheese
1 tsp Minces Garlic
Add all ingredients to a mixing bowl and mix. You are looking for a consistency like peanut butter. If too thin add more parmesan

Fillet the Snapper leaving the skin and scales on. This will help hold the moisture in the fish. Pat dry with paper towel. Add salt, pepper, and garlic powder to taste. Place fillets on the grill or under the broiler at 350 degrees. Cook at temperature for approximately 15 minutes or until fillet is white. Add topping. Cook an additional 5 to 7 minutes until topping takes on a golden color and serve. Do not overcook. 


Tuna and Fresh Basil Rolls


First off, I can not take credit for this recipe, but I will take credit for sharing it with you guys. We made this last night and it was AWESOME!!!!!

2 - 3 pounds of raw tuna loin
Fresh basil leaves
Egg roll wraps
1 Tbsp water
1 or 2 Eggs

1c mayonnaise
Wasabi paste
1 lime

Cut Raw Tuna into strips in 3 to 4 inches pieces. Should be the diameter of one of your fingers.
Chop or tear basil into small pieces. In a bowl, beat the egg and add one tablespoon of water. Layout 1 wrap at a time in a diamonds shape. Keep the other wraps covered with a slightly damp towel or paper towel. Place the tuna strip in the middle of the wrap along with the basil. Roll the wrap half way then fold the ends in, brush with the egg wash, and finish rolling. (the egg just helps the wrapper stick to itself)

In a deep fryer or in a skillet with oil covering the bottom, fry rolls until golden brown. Do not overcook.

Sauce: In a mixing bowl add mayo, 1/2 tube of wasabi paste (or more to taste), zest of 1/2 a lime, and the juice of 1 fresh lime. mix until well blended. It will be slightly green in color.

Serve on a platter with the dipping sauce. YUM!

Special Thank you to Deer Meat for Dinner for giving us the basics for this recipe.



Capt. KC's Cosmo

A Great Tart and Slightly Sweet Treat

A Great Tart and Slightly Sweet Treat

1 1/2 shots of your favorite Vodka
1/4 shot of fresh lime juice
1 shot of unsweeten Cranberry juice
1/2 shot of simple syrup
in a shaker 1/4 full of crushed ice and shake

Pour liquid into a Martini glass with a sugared rim
allow a little of the crushed ice to flow into the glass

Zest 1/4 of a lime on top of the drink along a sprinkle of raw sugar

All of my recipes are to taste so, if you like sweeter or more tart simply adjust the mixture.

ENJOY!!!!! but Always drink responsibly

Capt. KC's Margaritas


First off the main thing is use Fresh fruits and throw away your mixtures. 

  1. 1 fresh lime sliced
  2. 1 fresh lemon sliced
  3. 1/4 of your favorite and juciest Orange available
  4. 2 shots of your favorite tequila (my preference is at least a Reposado)
  5. 1 shot of Triplesec
  6. simple syrup (Homemade) to taste
  7. salt or sugar for the rim

Fill metal shaker 1/4 full of crushed ice,  add fruit, muddle until fruit is broken up. Add Tequila, Triple sec, and simple syrup. place a slightly smaller glass on top of shaker and shake. 

Take a Whiskey/Low ball glass and salt or sugar the rim, I do this by rubbing lime juice around the rim then turn the glass over and toughing in in a saucer filled with salt or sugar. fill glass 1/4 with crushed ice. pour content into the glasses either through a strainer or not. This mixture should make one or two drinks Enjoy!!!!!

Simple syrup recipe......1 part sugar in the raw and 1 part water ( I do 2 cups of each) boil or microwave until sugar dissolves......WARNING!!!!!! This will be very HOT!!!!!.......let cool...I add ice cubes. Store in refrig.


Capt. KC's Coconut Panko Crusted Grouper with Coconut Pineapple Rum sauce


4  4 to 6 ounce pieces of Fresh fish. (Grouper, Mahi, Halibut. or Snapper)

1 cup Panko Bread crumbs.

1 cup Sweetened Coconut

2 Eggs

3 Tbsp water

1 cup of all purpose flour 

1/4 cup of olive oil


Mix the breadcrumbs and coconut together in a large bowl and set aside.  Mix 2 eggs and water in a shallow pan to make an egg wash.    Dust both sides of fillets with flour.  Dip floured fillets in the egg wash and dredge in coconut/panko mixture to coat completely.  Place coated fillets on a sheet of wax paper and let sit for 20 min - 30 min for coating to set. 

Pour oil into a skillet on medium heat. Cook each fillet in oil turning after 10 minutes and cook for another 10 minutes.   Check fish to see if it is done. DO NOT OVERCOOK!   If fish needs additional time, place the fillets on a cookie sheet and cook at 350 degrees in a preheated  oven for 15 minutes.


Coconut/Pineapple Rum sauce

1 cup of Coconut Cream, 1 cup of Pineapple juice, 1/4 to 1/2 cup of Coconut Rum.

Pour ingredients in a saucepan place on high heat, stir constantly.  Continue till reduced by 1/3 and cool to room temperature.

Recipe adapted from 'Deer Meat for dinner"