Six Chuter Charters Inc.
951 Bald Eagle Dr.
Marco Island Florida 34145
(239) 389-1575

Six Chuter Charters

1/2, 3/4 and Full Day trips with combination trips available Fishing * Shelling * Sightseeing, Bait, License, Tackle. Located at the Rose Marina at 951 Bald Eagle Drive


Six Chuter Charters is pleased to offer you our exclusive recipes for preparing the fish you caught on one of our trips or any fish for that matter so you might have a “taste” of your trip to Marco Island!

Sheepshead Soup

• Sheepshead(or any mild fish)

• 2 tbsp. Butter

• 1 onion, finely chopped

• 4 small potatoes cut and diced

• 1 cup heavy cream

• 2 ½ cup milk

• 2 tbsp freshly chopped parsley

• Lemon juice, Salt & pepper, 1 tsp Dill

Put ½ of the fish in a large frying pan and cover ½ with boiling water, leave covered for 10 minutes on simmer and take off. Heat butter and onion in a saucepan for 10 minutes until softened. Add milk, bring to a simmer then add potatoes. Cook 10 more minutes and add fish, and 1 cup of water from fish, cook 10 more minutes.

Remove 1/3 fish and potatoes and put in food processor mix until smooth. Return to soup with cream, parsley, dill and salt & pepper. Reheat slowly and serve.

Stuffed Florida Lobster Tail

• 2 FL Lobster tails,

• 1 stick real butter

• Italian Bread crumbs

• Garlic

• Diced onion (sweet)

• 1 pkg. Cream cheese

• Diced mushrooms

• Spices – oregano, salt, white pepper and a dash of Worcestershire

Sautee garlic in the butter. Butterfly lobster tails and leave in the shell. In mixing bowl heat cream cheese until soft, add bread crumbs, onion, mushrooms, half of the sautéed butter and all garlic and spices.

Mix and stuff top of lobster and put on grill or in the oven at 450 degrees. Cook until shell turns from brown to orange, 3/4 of the way up the shell, then broil 1 minute until brown. Use remaining butter to dip.

Shrimp and Walnut Salad

• 1 lb. Shrimp

• Half cup walnuts

• Lettuce, (Romaine, field greens)

• 2 Delicious Red Apples

• Gorgonzola cheese

• Poppy seed dressing

Boil shrimp and chill, Tear lettuce and slice apples into wedges. Toss all ingredients in a large salad bowl, then sprinkle gorgonzola cheese on top and add dressing.

Honey Almond Snapper

• Filets of Snapper (or any other fish)

• Bag of sliced almonds

• Jar of honey

• Italian bread crumbs

• 1 stick of real butter

Lay filets out on a baking sheet, take a sauté pan and melt 1 stick of butter and mix in a half cup of honey. Heat to a slight boil then add 1 cup of sliced almonds. Sauté and stir until the almonds become encrusted with the honey.

Pour a thin layer of bread crumbs over the fish. Pour butter and honey sauce over fish then put the almonds on top.

Bake at 400 for 5 minutes, then broil for 30 seconds to brown top and serve.

Kingfish Dip

• King fish

• Liquid smoke

• Pepper

• Everglades seasoning

• Mayonnaise

• Sweet Relish

Smoke 2 lbs. Of Kingfish seasoned with everglades seasoning and pepper using hickory or mesquite wood chips or cook Kingfish well and add liquid smoke to it. Tear the fish up, add mayonnaise and relish to taste. Mix well and chill.

Serve with crackers.

Teriyaki King Mackerel

• Filets of King Mackerel (no skin)

• Virgin Olive Oil

• Teriyaki Marinade

Cut filets into steaks, no skin (cut out blood line). Combine marinade and oil equally. Place fish into the marinade and let set for 24-48 hours. Heat grill to high. Take fish out of marinade and place on grill for 1 minute then turn over.

After 1 minute take off dip in the marinade, then place back on grill at medium heat for 10n minutes or until fish becomes flaky. Ready to serve.

Stone Crab Dip


• Stone Crab meat off the claw

• Cream cheese

• Red pepper

• Sweet onion

• Worcestershire sauce

• Everglades seasoning or (salt & pepper)

• Dash of Dill


Put cream cheese in a bowl and heat for 30 seconds to 1 minute in microwave. Add 2 teaspoons of worchestire sauce and stir in crab with diced(small) pepper & onion. Mix well. Add Everglades seasoning to taste and sprinkle a little dill over top. Serve with crackers hot or cold.


To make stuffing, just add 1/4 stick butter and bread crumbs until it starts to clump up. Then split a lobster and fill with stuffing or place over top of fish and bake 15-20 minutes at 350-400 degrees.

(Also good over shrimp and scallops)

Crab Stuffed Snapper

• Fish Filets (Snapper or Grouper)

• Italian Bread Crumbs

• Crab meat (Stone crab, Blue crab fresh if possible or canned)

• 1 stick real butter

• 1/2 cup cream cheese

• Worcestershire sauce

• garlic powder

• horseradish sauce packet

• milk

• hollandaise sauce

In bowl combine 1 stick of butter, 1/2 cup of cream cheese and crab meat. Heat in microwave until soft and can be blended then add a teaspoon of worchestire and a dash of garlic powder. Blend well and add in bread crumbs until it starts to lump

Lay out fish on a cookie sheet, cover fish with stuffing, place in oven for 15 minutes at 400 degrees. Remove and add hollandaise over the top. Heat 2 more minutes under the broiler and ready to serve.

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