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Post by finatic on Nov 8, 2018 19:12:21 GMT -5
I think Richard has a great idea for fish recipes let's hear about it.
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Post by outtadblue on Nov 8, 2018 20:56:19 GMT -5
Ok guys, I would like to have everyone post their favorite fish recipes. The more the better. I have a surprise for a random person that post a recipe. Let's jet it roll a couple weeks, then I will announce a winner.
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Post by outtadblue on Nov 8, 2018 21:09:02 GMT -5
I will start with what we cook the most, grilled red snapper. Coat fillets with butter or olive oil and place on a tinfoil boat. Apply your favorite Cajun seasoning, and fresh lemon wedges. Grill until filets start to flake. You can add a topping if you like or enjoy plain. I sometimes add a caper cream sauce on top. lemon caper cream sauce: in a skillet, pour 1/2 cup white wine, juice on one lemon and bring to boil. Add 3 tablespoons of capers and 1/4 cup cream. Reduce heat and let simmer for 3-5 minutes.
I was was going to cook this and take a photo to add, but Glen rushed me. I will add a photo in the very near future.
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Post by finatic on Nov 8, 2018 21:15:59 GMT -5
Nice Richard, wish there was a way to taste test,,,lol
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Post by fishnfool on Nov 8, 2018 21:24:02 GMT -5
Rockfish filet, covered liberally in crushed Ritz crackers, combine melted butter and lemon 70/30 or to taste, liberally drizzle the butter/lemon mixture on top, put in 350 degree preheated oven, cook until the cracker crumble turns a dark rich brown color.
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Post by ragtop409 on Nov 8, 2018 21:48:45 GMT -5
Guess I am boring. I mix some seasonings in flour, in a gallon zip lock and shake BIG chunks of Grouper (red or gag) then deep fry them tell they just start to to float. I like a little hot sauce of the month. Mmmmm good! Rag’s
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Post by finatic on Nov 8, 2018 22:12:03 GMT -5
This is a recipe that will work with many different kinds of fish. Baking pan,your choice of fish in,now pour a dry white wine over your fish.You want about a half inch of wine in the pan. Slice fresh garlic place on fish. Spices salt, pepper, garlic powder a pinch of oregano, parsley. Slice some butter place on top of fish, cover the fish lightly with pepper Rica. Bake at 375 for 20 to 30 minutes. Serve with lemon wedges. If using a strong tasting fish like blue fish soak in milk it will draw the strong fish taste away from the fish. Bringing back memories I cooked in an Italian restaurant for 5 or 6 years.
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Post by hookedup on Nov 9, 2018 6:28:07 GMT -5
It's a bit of work, but we ate while we cooked: Take a striper (we used this for large striper) and cut away all dark meat and soak the white meat in salted ice water, adding ice as needed. Leave for at least an hour. Take the fish out and cut into strips similar to the size of clam strips. Put about an inch of oil in a pan and start heating. Coat the fish strips in a flour/pepper/salt mixture and fry until golden brown. Serve immediately along with your favorite sauce and hush puppies, cole slaw, etc. Best with beer at a beach cottage if possible.
Also soaked the striper in buttermilk overnight in the frige instead of salt water. I think the buttermilk soak makes it taste a little better, but either works well.
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Post by finatic on Nov 9, 2018 7:36:49 GMT -5
What's a hush puppie. I thought they were a brand of shoes. Lol...
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Post by Team Ruby on Nov 9, 2018 8:21:07 GMT -5
What's a hush puppie. I thought they were a brand of shoes. Lol...
Hey Glen, when you retire stay up in the north somewhere, you'll never make it down here in the south. Down here we will wear a croc, but we won't eat it.
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Post by kbh on Nov 9, 2018 8:34:44 GMT -5
One thing I always liked and found weird in Bimini was "Grits and Grunts" for breakfast.
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Post by Team Ruby on Nov 9, 2018 8:39:00 GMT -5
One thing I always liked and found weird in Bimini was "Grits and Grunts" for breakfast.
Just watch, fin will tell you that he has that now, but it comes after breakfast...
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Post by outtadblue on Nov 9, 2018 8:48:15 GMT -5
We have speckled trout and grits. Pretty good stuff.
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Deleted Member
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Post by Deleted on Nov 9, 2018 12:39:13 GMT -5
I would say one of my favs is blackened yellow fin, take a steak about 1” thick apply blackening seasoning to the filet. Take a large cast iron skillet and place it on the grill and crank it up. Get is smoken hot then 1/2 stick butter to it then the fish about 1.5 minutes a side the take off. And sit for a min. Serve with mango salsa (discussed in other thread) some wild rice and a nice green veggie. This is also great with mahi-mahi or strippers.
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Post by outtadblue on Nov 9, 2018 12:46:08 GMT -5
Ktval, I've never done that to yellowfin. That's a go to for snapper, grouper and AJs for me. I will have to try with tuna now.
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