Rockport, Texas - Fresh Seafood Recipes from BJ Newton

Spice Seafood Mixture: 

Mix together equal parts of salt, celery seed, cayenne pepper, mustard powder, garlic powder and paprika. This mixture can be used on any seafood or put into any seafood recipe to give it a zing. Be careful using to much of this mixture as the cayenne pepper is hot. The cayenne pepper amount can be reduced or omitted, as desired.


Tartar Sauce:
2-cups Hellman's Mayonnaise
1/2-cup chopped onions
1-tablespoon chili powder
2-tablespoons lemon juice
1/2-cup chopped dill pickle or dill relish
Mix all ingredients together and serve with any seafood. Refrigerate left-over sauce. Makes about 3 cups sauce.

Cocktail Sauce:
2-cups catsup (I prefer Del Monte)
2-tablespoons prepared horseradish
2-tablespoons lemon juice
1/2-cup of hot sauce
Mix all ingredients together and serve with any seafood. Refrigerate left-over sauce. Makes about 2 1-1/2 cups.

Gumbo & Jambalaya Is What’s Cooking
By Beverly Newton

This month let’s check out some of my favorite recipes that I haven’t published.
Rockport has lots of local gems of restaurants, some on the "main drag" and others tucked away. As we pondered over the menu I asked Capt. Charlie what he was going to order. He said, "I don’t know" just like any typical man. When the waitress came over (he must have made up his mind in a nanosecond) he surprised me and ordered gumbo. I got the strangest look on my face, I was really shocked that he ordered gumbo! After she took our order and went to put the ticket in I asked him about it. "Well, you haven’t made gumbo in so long I was hungry for it."
So, I'll share my gumbo goodness recipe along with another one of his favorites, with that I guess I better get to cooking soon too!

New - BJ's South Texas Gumbo
Capt. Charlie & Beverly Newton  Visit: 
4 cups cut okra
1 cup chopped celery
1 ½ cups chopped onions
5 Tablespoons bacon drippings (of you need to fry up 3-5 pieces of bacon, this is important to this recipe)
Sauté okra, celery and onions in bacon drippings until golden in color
Add 6-8 tablespoons flour; blend, cook slightly until lightly brown, this is your roux.
Add 2 cans cut-up tomatoes and mix well
Add 1 large can V-8 (46 fluid ounce of any vegetable juice)
Add: 6 whole bay leaves
1 tablespoon salt
¼ - 1/8 teaspoon cayenne pepper (to taste)
¼ teaspoon black pepper
1 ½ teaspoon thyme
2 tablespoons Worcestershire sauce
6 drops of Tabasco (or to taste)
2 qurts boiling water
Simmer gently 1 hour or until thickened
Add: 2-3 pounds small shrimp, peeled and deveined
2 cloves minced garlic
4 slices cut from the middle of a fresh lemon
Cook 10-15 minutes, remove lemon and bay leaves.
Remove from heat and add 4 teaspoons gumbo file powder.
Serve over 6-8 cups cooked rice.

Makes 10-12 servings.
This is wonderful reheated for left overs the next day.

New - Bev’s Jambalaya
Beverly Newton,

1 large onion
1 red pepper
1 hot jalapeno
5 stalks celery
5 carrots
¼ bunch cilantro
1 ½ tablespoon chopped garlic
Chop all of above together and simmer in ½ cup butter until vegetables are done.
Add: 2 cups chopped ham
1 cut up link polish sausage
2 cans diced tomatoes (with or without chilies to taste)
1-32 ounce can cream mushroom soup
1-32 ounce can tomato soup
2 tablespoons chicken bouillon
1-6 ounce can tomato paste
2 tablespoons chili powder
2 tablespoons cumin
1 heaping tablespoon thyme
1-2 ounce package instant potatos
2 cups water
Cook all together simmering approximately 30 minutes.
Add: 2 lbs. peeled shrimp
Cook about 3-5 minutes more until shrimp are done. Serve over rice and enjoy.

Good cooking to you and hope you enjoy these two recipes.

As Capt. Charlie always says “Good Catching To You” To see more of my recipes check out our webpage @ Beverly’s favorite recipes. The fish are biting in Rockport and we would love to take you fishing just give me a call and we can get you on the calendar for your great fishing trip.
361 729-8220




Preheat oven to 350 degrees

Fillet fish any type fish fillet will work (of course my favorite is redfish, BJ’s is flounder) Cut the fillets in approximately 1 ½” x 3” pieces, sprinkle with Seafood Seasoning (any brand Seafood Seasoning will work but BJ uses Old Bay Seafood Seasoning).

Cut cream cheese into ½” pieces across the bar of cream cheese, so they will fit and almost cover the fish fillet. And put it on top of the sprinkled fish fillets.
Cut half as many fresh jalapeno’s as you have fish fillets, de-seed and wash the jalapeno’s, and put cut side down into the cream cheese.

Wrap the whole thing (fish fillet, cream cheese and jalapeno) with a whole slice of thick sliced bacon, overlapping as needed, starting and ending on the bottom. Place wrapped fish on a foiled lined pan that has some type of lip on it, (don’t use a cookie sheet as the grease from the bacon will run off of it).

Sprinkle top of bacon with Seafood Seasoning again, put in oven and bake at 350 degrees for approximately 20-25 minutes or until fish is flaky. Your time in the oven is going to depend on the thickness of the fish fillet.

Fish can be substituted with shrimp that have been butterflied and they are great also.

Fillet the redfish off of the backbone leaving the rib bones attached, leave the skin and scales on the other side. (If you have fished with me ask me to leave them on the Half Shell and I’ll be happy to).

Fire up the BBQ pit and put the redfish meat side down for approximately 1 minute, flip the half shell over so the scales are toward the fire.

Squeeze a small amount of lime or lemon juice on the redfish then cover the redfish meat with Picante Sauce or Ranch Dressing (either one is delicious) and the skin will curl up and kinda make a bowl. Continue to cook for several more minutes until the redfish meat flakes with a fork.  Serve and eat.

Fillet the redfish removing the rib sections also so you have boneless fillets.

Roll the redfish fillet in unsalted melted butter (not oleo or margarine) then sprinkle with Chef Paul Prudhomme’s Magic Seasoning Blends, or “Blackened Redfish Magic”. Depending on how hot you want the fillet as to how much you sprinkle on it.

Fire up your OUTSIDE burner and cook in a very hot cast iron skillet, (do this outside as it smokes considerably) turning as you cook for about 3 minutes per side, until the thickest portion of the redfish can be flaked with a fork.  Serve and eat.

Fire up the pit or preheat oven to 350 degrees.

Slice the venison round steak into about ½” thick and sprinkle with meat tenderizer and steak seasoning (any brand will work). Place on a cutting board and pound with a meat tenderizer hammer. Lay meat pieces in a bowl or pan of Worcestershire Sauce for approximately 10 minutes.


Chop up onions and jalapenos (if desired or red or green peppers can be substituted or added)
After venison pieces have been marinated in the Worcestershire Sauce lay out on a foil covered pan and put onions & peppers on top, roll up and wrap with a thick sliced of bacon.


Tie with cotton string or put a skewer through it. These can also be put on shish-ka-bob skewers.
These are awesome cooked on the pit or you can cook in oven for approximately 25-30 minutes.

Wow if you aren’t hungry by now you are dead. My mouth is drooling thinking of eating any of these recipes.


Fillet several flounders; set aside.

Stuffing Mix: Mix together 3 cups crumbled left-over cornbread (or mix two small packages of cornbread mix and cook them, then cool and crumble), ¾ cuts chopped onions, ¾ cups chopped celery, 1 tablespoon minced garlic, ¾ cup chicken broth and 1-2 cups or approximately 1 lb. crumbled cooked crab meat. 

Place a layer of flounder fillets in a 14 x 8 x2 inch casserole dish, cover with ½ cup melted oleo or butter, sprinkle with ½ teaspoon of Beverly’s Spice Mixture.  Next, put a layer of the stuffing mix, cover with a layer of flounder fillets and cover with ¼ cup oleo or butter, sprinkle with ½ teaspoon seafood seasoning.

Bake at 350 degrees for 30 to 45 minutes or until golden brown. Trout or other soft-meated fish may be used in place of the flounder.  This is a great dish to make ahead and refrigerate and bake when mealtime comes.

CRABMEAT STUFFED JALAPENOS                                            
1-pound cooked crabmeat
1-( 8-ounce) package cream cheese
3-tablespoons chopped black olives
4-tablespoons chopped green onions including tops
Whole canned jalapeno peppers

Cut jalapenos apart in the middle lengthwise and remove seeds. Mix crabmeat, creamed cheese, olives and green onions together; stuff jalapeno halves and serve. Sprinkle with Beverly Newton's Spice Mixture, or paprika. Makes 10 to 12 servings.

2-pounds boneless fish fillets (approximately 6 pieces)
I-box of "Oven Fry" Extra Crispy for Pork, (Kraft General Foods Inc.)

Dip fish fillets in water. Roll in "Oven Fry" Extra Crispy for Pork Chop mix. Spray a baking pan with a non-stick coating (Pam). Bake at 400 for 10 to 12 minutes, or until fish flakes when tested with a fork. This recipe sounds very simple and it is!  It is also very delicious and low in fat and calories. Makes 4 servings.


2-pounds fish fillets such as redfish, snapper, trout or flounder can be used

I-cup flour
I/2-cup cornstarch
2-teaspoons baking powder
I-teaspoon baking soda
1 1/2-cups cold water (very important that the water is COLD as the batter is very thin.)
I-teaspoon salt

Mix above ingredients together and dip dry fish fillets into batter; let excess drip back into batter bowl. Drop fillets into deep fryer and cook until fish floats or is golden brown. This recipe can be used with shrimp or oysters as well. Serve with tartar sauce, cocktail sauce or sweet and sour sauce. Makes 4 servings.

Sweet and Sour Sauce: 
1 I/2-cups pineapple juice
I-cup sugar
3-tablespoons cornstarch
6-tablespoons vinegar
6-tablespoons catsup

Combine sugar and cornstarch. Blend in vinegar and catsup. Stir in pineapple juice. Cook, stirring, until thickened and clear. Keep sauce warm until needed.

I-pound of fish fillets (de-boned) 

Cook fillets in crab boil for 3 to 5 minutes or until fish flakes apart. Drain fish and flake apart; add I/2-cup chopped onions and 1/2 to 3/4-cup Bisquick Mix. Form into patties and fry in I/4-inch vegetable sauce until golden brown on one side, then turn over and fry until other side is golden brown. Serve with catsup, cocktail sauce or tartar sauce.

4-cups cut okra
I-cup chopped celery
1 1/2-cups chopped onion
5-tablespoons bacon drippings (fry 3 to 5 pieces of bacon; this is essential). Sauté okra, celery and onions in bacon drippings until golden in color, then add 6-tablespoons flour; blend, cook slightly until lightly brown, this is your roux.


Add: 2-cans cut-up tomatoes and mix well. 
6-bay leaves
I-tablespoon salt
1/8 to 1/4-teaspoon cayenne pepper
1/ 4-teaspoon black pepper
1 1/2-teaspoons thyme
2-tablespoons Worcestershire sauce
6-drops of Tabasco@ (or to taste)
2-quarts boiling water

Simmer gently 1 hour or until thick. 
Add: 2 to 3-pounds small shrimp, peeled and de-veined
2-c1oves minced garlic
2-slices cut from the middle of a fresh lemon

Cook 10 - 15 minutes, remove lemon and bay leaves. Remove from heat and add 4-teaspoons gumbo file powder. Serve over 

6- 8 cups cooked rice. Makes 8 to 10 servings. This is wonderful reheated for leftovers the next day.

Redfish fillets, cut into pieces no more than 2-inches wide and I-inch thick
I-cup canned condensed milk
I-egg, beaten
Stone ground yellow corn meal 
Vegetable oil for frying

Dip fillets into cup of canned condensed milk mixed with I-beaten egg. Roll fish in stone ground yellow corn meal. Deep fry in vegetable oil until fish floats and is golden brown. Any type fish, oysters or shrimp can be fried in above way and are wonderful.

3-cups cooked and peeled shrimp
12-corn tortillas cut into small triangles
1-envelope dry onion soup mix
1-(10-12 ounce) jar enchilada sauce
I-can cream of mushroom or cream of chicken soup
1-(4-ounce) can chopped mild green chilies
1/2-cup chopped onions
1-( 4-ounce)can sliced ripe olives
l/2-cup sliced pimiento stuffed green olives
2-cups grated cheddar cheese
l/2-cup chopped pecans
l/2-cup chopped water chestnuts

Line a 14 x 8 x 2 inch casserole dish with corn tortilla triangles. In a saucepan, combine soup
mix, 1/2-cup water, enchilada sauce, cream soup (mushroom or chicken), and green chilies.
Heat thoroughly. Pour half of the sauce over the tortilla pieces, arrange half of the shrimp
over the sauce over the sauce. Mix together onions, ripe olives, green olives, pecans and water
chestnuts and sprinkle over the shrimp. Top with grated cheese. Repeat layers, beginning
with tortillas, sauce, shrimp, onion mixture, and top with cheese. Bake 20-30 minutes at 350°.
Let stand 5 minutes before serving. Serve over rice if desired.

2-slices bread, crusts removed 
milk-sufficient to moisten bread
I-pound crabmeat, picked
l/4-teaspoon salt
I-teaspoon OLD BAY@Seasoning
I-tablespoon baking powder
I-tablespoon chopped parsley
I-tablespoon Worcestershire sauce
I-tablespoon mayonnaise or salad dressing
3-4 tablespoons vegetable oil for frying

Break bread into small pieces and moisten with milk; combine with remaining ingredients. Shape into patties. Fry patties quickly in hot oil until brown. Makes 4 servings. 
*Courtesy of OLD BAY@ McCormick & Co. Inc.

I-cup cooked crabmeat
I-teaspoon Beverly Newton's Spice
Mixture or commercial seafood seasoning
I-tablespoon mayonnaise
I-tablespoon Worcestershire sauce
I-teaspoon baking powder
l/2-cup chopped onions
I-beaten egg
2-slices white bread with crust removed milk

Break bread in to small pieces and moisten with milk. Mix all remaining ingredients and the bread and shape into small balls about 1 l/2-inches in diameter; deep fry until golden brown and serve hot.

Please feel free to Contact BJ and ask questions or send an e-mail and let her know how the 

recipe turned-out when served to your family and friends!

Beverly J. Newton (affectionately known here as BJ) has been living in Rockport for the past 25 years. welcomes her page as the newest addition to the web site.  Her wealth of knowledge in seafood preparation is unique and absolutely delicious!  Her husband Charlie Newton is one of Rockport's most notable fishing guides. 

Thank you BJ for sharing your recipes with all of us at!



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