Louisiana's Finest Charter Fishing Guide Service

Millertime Fishing Charters

Favorite recipes

Fishing in South Louisiana offers a great opportunity to catch and eat speckled trout and redfish. Charter fishing guide Capt. Travis Miller loves his fish and below are a few of his favorite recipes.

               Fish Salad

½ Cucumber (peeled and diced)

2 Roma Tomatoes (diced)

1 Small onion (diced)

2 Hard-boiled eggs

2Tbl. Mayo

Cayenne Pepper (a couple dashes)

1Tbl. Lemon Juice

8-10 trout filets (depends on size)

Salt to taste

Step 1: Cook fish in a skillet with a little butter (break up fish as it cooks into small pieces). When finished place in refrigerator to cool. Cook hard-boiled eggs and let cool.

Step 2: In a large bowl, mix all ingredients (use cheese grader to grade the eggs)

Serve on crackers

            Pepper Jelly Trout

½ to ¾ jar of jalapeno pepper jelly

2tbl. Dijon mustard

1tbl. Wht. Rice Vinegar

1tbl. Butter

1tsp. Butter

1 tsp. garlic

6-8 Trout filets

In a skillet over medium heat, mix jelly, mustard, vinegar and 1 tbl. butter. Once the ingredients have melted to a sauce, place the trout into the pan. When the trout is almost finished add 1 tsp. of butter to the pan and mix around in the sauce.

            Trout Ranchero

8 speckled trout, redfish, or catfish fillets    

4 sheets of aluminum foil cut to size 

1 stick melted butter, melted    

Lemon Juice

Zest of the lemons    

1 bottle name-brand ranch dressing    

8 tablespoons crispy-fried bacon crumbles

4 cups rough-mashed boiled red potatoes


Next, tear off 4 sheets of aluminum foil to accommodate the size of the fillets Then, after placing two fillets on each of the sheets. Follow the steps—as follows:


1—Evenly drizzle about 2 tablespoons of melted butter over each fillet

2—Splash lemon juice over each fillet

3—Then top each fillet with a uniform coating of 2 tablespoons of ranch dressing

4—Finally finish up the dish by scattering on a half-handful of bacon crumbles. 

At this point, agitate the foil sheet gently to level out the seasonings and toppings. 

Then roll each fillet tightly inside of the foil, seal it up, and set it in a single layer on the grill grate. 

They should be done in about 30 minutes. 

When it’s time to serve them, place two fillets on each plate, slit the foil open, pipe on a generous portion of mashed potatoes.  


                       Fish Pasta

Fry fillets of Speckled Trout with your favorite fish fry and set aside. 

Pasta: start boiling your favorite pasta

Pasta Sauce:

1/2 cup of Butter

3 Tbl of Flour

pint of heavy cream

10 dashes of Louisiana Hot sauce

8 dashes of Worcestershire sauce

Salt and pepper

In a sauce pan melt the better, once melted add a flour and stir repeatedly. Add heavy cream and bring to almost a boil. Stir in hot sauce and worcestershire. Salt and Pepper. 

Place pasta on plate, top it with fillet of fish, pour pasta sauce over everything.