"Chef" Alex Recipes

Mangrove Recipes

Grilled Groves


4 mangrove snapper fillets on the half shell

1 stick of butter

1 clove of garlic

Tony’s seasoning

2 lemons


Heat grill to 300 degrees.  Heat butter, garlic, and lemon juice in a separate pan.  Put mangroves on grill shell towards the flame.  While cooking, baste fillets with lemon/butter sauce.  Remove fish when cooked thoroughly (around 25 minutes).


Mangrove Snapper Couvillion


½ cup of vegetable oil

2 onions diced

3 bell pepper diced

2 cans of mild Rotel

2 cans of diced tomatoes

1 can of tomato sauce

1 can of tomato paste

1 tablespoon of tony’s

1 tablespoon of cayenne pepper

1 tablespoon of black pepper

1 tablespoon of salt

1 pound filleted snapper cut into bite size chunks


In a large pot with a lid, heat vegetable oil.  Add onions and peppers.  Stir until a paste is made.  After, add rotel.  Continue to stir until it is cooked down into a paste.  Add diced tomatoes and tomato sauce and cook until a thick paste is formed.  Use the tomato paste and water to get thickness desired.  Add spices and let simmer for 40 minutes with lid on.  Turn off burner and then immediately add fish.  Let cool for 10 minutes and enjoy.


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