6 strips of bacon, diced
1 large onion, diced 3/4"e;
4 ribs celery, sliced 1/4"e; across
2 lbs. new red or Yukon gold potatoes, 1"e; dice
2 tsp. salt
1/2 tsp. cracked pepper
1 tsp. dried thyme leaves
8-10 oz bottle of clam juice (found in your canned tuna aisle)
3 cups whole milk
2 lbs. boneless, no skin, cod or halibut, cut into 1 1/2“ chunks
1/4 cup chopped fresh parsley
2 cups heavy cream
1/4 cup flour mixed smooth with 3 tbsp. water
In a heavy 6 quart dutch oven, sauté bacon until crisp.
Remove bacon from pan and set aside.
To pan drippings, add onion, celery, potatoes, salt, pepper and thyme.
Sauté together until all vegetables are heated through, but not brown.
Add clam juice and milk and simmer over low heat until the potatoes are tender.
Bring up to just the boil and add the fish and parsley all at once.
Cover the pan and turn off heat.
Allow to sit for 30 minutes. Just before serving add the cream
and bacon bits and bring just to a simmer.
Add the flour and water mixture and heat through.
Do Not Boil! Taste for seasoning and adjust with salt and pepper.
The fish will be perfectly cooked and still in good big chunks.
This recipe works with almost any white fish. No oily fish allowed. |
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Rockfish, appx. 2 lbs, filleted, no bones (Halibut, Rock Cod, Bottom Fish)
1/2 cup chopped Cilantro
1/2 cup chopped Italian Parsley
1/2 chopped Green Onions (Scallions)
1/2 cup Soy Sauce
Pinch of Pepper
Pinch of Sugar
1 cup Peanut Oil
Chop the Cilantro, Italian Parsley and Green Onions and set aside.
Measure your Soy Sauce into a bowl and add the pepper and sugar, set aside.
Measure your Peanut Oil into a pan and set aside.
Start cooking some white rice - which will take about 20-25 minutes.
For this recipe 2 cups uncooked rice / 4 cups cooked will be a good amount.
Clean the fish by cutting out any blood lines, bones, etc..
Steam fish about 15 minutes. You can steam fish by using a 13 x 9 pan with a rack.
Fill the pan with some water, almost reaching the rack.
Place fish on the rack, cover loosely with foil and place in the oven at 375 degrees for 15 minutes.
Heat the peanut oil until it pops (gas stove).
Important with Electric Stoves: Test Oil with rice to see if it pops
- electric stoves will cause the oil to smoke and burn, not boil.
Layer in this order:
White Rice, Steamed Fish, greens mixture, pour Soy Sauce mixture
over the top of the greens, drizzle the Peanut Oil on top to seal in the flavor. |
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From Vic in North Carolina
My favorite simple recipe is to coat fresh fish filets in blackening
seasoning and then fry (blacken) them in butter.
There is nothing better for fresh fish. Works great for bluefish,
speckled and gray trout, and red drum (remember blackened redfish?).
With some greens sautéed in olive oil and a nice cold IPA, I am loving life.
From the Riddler in Massachusetts
Riddlers Italian Striped Bass
1) De-scale and cut Bass into thick steaks from 1 1/2 to 2" is best,
2) Char one or two whole tomatoes on grill per steak and peel skin off or use
1 small can of Hunts stewed tomatoes, italian style; per steak depending on can size.
3) Chop up fresh basil or dry basil will do.
4) Mix basil in bowl and add a teaspoon of olive oil and garlic.
5) Place each Bass in foil wrap and create a pocket.
6) Add stewed tomatoes and pour basil mix on top.
7) Grill or bake wraps in 350 degree oven until flakey.
8) Serve with your favorite pasta dish and Wishbone Italian Robusto.
9)Warning: If you are a bachelor and have a female friend over
for lunch or dinner you may no longer be single after she tastes this!
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Read more...
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Ryan's Speckled Trout
Season 4 filets (ea 6-8 oz) with salt and pepper.
Chop 1 tablespoon each of garlic, ginger and one
small Serrano pepper (appx. 1/2 teaspoon).
Saute the garlic, ginger and Serrano in canola oil on high heat for about 2 minutes.
Don't over cook the garlic or it will become bitter.
Remove the garlic, ginger and Serrano pepper from the pan.
Pour 2 tablespoons of soy sauce over the garlic, ginger and Serrano mixture.
Add 1 tablespoon of green onion. Stir
Saute the filets in a non-stick skillet over medium to high
heat for about 4 to 5 minutes per side.
After sautéing the first side, pour the soy, garlic, ginger,
Serrano pepper and green onion mixture over the trout.
Serve trout and top with the sauce from the pan.
Ryan's Flounder
Salt and pepper a whole, cleaned flounder.
Heat your outdoor grill.
Place an iron skillet or iron griddle on the outdoor grill (either coals or gas).
Cut some citrus in half, preferably lemon, line or orange.
When iron skillet or griddle is very hot, add a few tablespoons of olive oil.
Add your seasoned flounder.
Close the lid on your grill for about 4-5 minutes.
Open the grill and squeeze some fresh citrus over the fish.
Remove the skillet or griddle to a cool part of the grill or to indirect heat.
Close the lid for about 4-5 more minutes.
Remove the skillet or griddle and serve flounder.
Recipes courtesy of Ryan Evans - Team American Rodsmiths |
Blackening Mix:
1 1/2 teaspoon Cayenne Pepper
1 1/2 teaspoon Paprika Powder
3 teaspoons Salt
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1/2 teaspoon White Pepper
1/2 teaspoon Black Pepper
1/2 teaspoon Oregano
1/2 teaspoon Thyme
Olive Oil
1/4 pound butter (one stick)
Mix all dry ingredients thoroughly to form the blackening mix.
Rub 3 to 4 single/serving fish fillets with the olive oil and dust with the blackening mix.
Heat a cast iron skillet to nearly red hot. Drop one half of the stick of butter into the pan.
Immediately place the fillets in the pan which should be cooked
for no more than 2 minutes per side. Add additional butter after turning if needed.
It is recommended to cook blackened fish outside because of the
amount of smoke that is generated. Alternate method for inside cooking.
It will still generate quite a bit of smoke. Use any type of skillet,
preferably with a non-stick finish. Place the pan on the burner set on high
and add one-fourth of the stick of butter. Wait until the butter turns dark brown,
nearly black. Then, put in 2 or 3 prepared fillets. Cook about 2
minutes per side maintaining high heat. If more remains to be cooked,
add more butter and allow the butter to turn dark brown once
more before placing the additional fillets in the skillet. If you smoke
yourself out of the house you are cooking it correctly. This recipe works
well with Dolphin (also known as Mahi Mahi and Dorado),
Grouper, and Snapper.
Stay away from overly oily fish.
Recipe courtesy of Mike Kyle -www.paddlezone.net |
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