Sunday is a laid back day, time to do family stuff. Perfect day to go fishing. Whats the catch of the day? Trout, Bass? Lets see how you prepare it.
Baked Trout
2-3 trout
2 tablespoons chopped parsley
2 tablespoons lemon juice
1½ teaspoons seasoned salt
6 tablespoons olive oil
1 large onion-thinly sliced
2 cloves garlic
1 large tomato, thinly sliced
4 teaspoons white wine
Spray 13x9 inch pan with liquid shortening. Arrange fish in pan and sprinkle with parsley, lemon juice and salt. Heat oil in small skillet: fry onion and garlic till limp. Pour over fish. Place tomato on fish and pour wine over fish.
Bake 350 degrees 30-45 minutes.
Smoked Trout
1.5 gallons water
1.25 cups salt
5 lbs trout fillets
1 lb hickory chips
Dissolve salt in one gallon water. Place fish in salt water and marinate in refrigerator for one hour.
Remove trout, rinse and dry thoroughly. In two quarts water, soak hickory chips for several hours or overnight. Store in cool place while soaking.
Use a covered grill (charcoal, gas or electric); low heat. Cover heated coals with 1/3 of the hickory chips. Place fish, skin-side down, on well-greased grill about 4 to inches from coals. Close grill hood and open vent to circulate smoke. Add additional hickory chips as necessary.
Smoke trout at 105ºF to 175º F approximately 1 hour or at 200ºF 30 to 40 minutes. Trout is done when the cut surface is golden brown and flakes easily with a fork.
Baked Bass
1 (5 lb.) bass or equivalent
1 lg Onion, chopped
1 Bell pepper, chopped
1/2 Stick margarine
2 cn Tomato sauce
1 cn Whole tomatoes juice of 1 lemon
1 c Cooking wine
1/2 c Green onions and parsley dash Tabasco sauce salt, pepper, garlic powder to taste
Sprinkle fish with lemon juice and season well, ahead of time, preferably overnight. Wilt onions, and bell pepper in margarine. Add tomato sauce and whole tomatoes and cook over medium heat for 45 minutes in uncovered pot. Add 2 cups cold water and seasoning to taste along with dash of Tabasco. Cook for 25 minutes over medium heat. Add wine and pour mixture over fish you have placed in a baking dish. Bake in 325 degree oven for 40 minutes. Baste several times. Sprinkle with parsley and onion tops and serve, garnishing with slices of lemon
Cooking Tip: Fast Fish
The easiest and most foolproof way to cook fish is to place it in a foil packet and heat it in the oven. Here’s why: an air-tight packet allows the fillet to both steam and bake, so the fish stays moist, while the flavors intensify. You can also throw herbs, spices, lemon slices, and even vegetables into the packet to add extra flavor to your fish. And clean up is as easy as just throwing away the foil.
Experiment with the fish and flavorings of your choice, following this basic recipe:
Basic Foiled Fish
Ingredients
4 1/2 ounce fish fillet of your choice
Sprinkling of Parmesan cheese
Freshly ground pepper, to taste
Squirt of lemon juice
Chopped onion, to taste
Tear off a good-sized piece of foil. Spray the center lightly with vegetable spray. Put fish in the center of the foil. Top with onion, pepper, lemon juice, and cheese. Fold foil over fish, leaving space around the fish. Carefully turn and seal the ends and the middle so that juices don’t leak out.
Bake in a 425°F oven for 18 minutes. When done, carefully open foil to prevent steam burns.
B-man 
CATFISH CREOLE
Ingredients:
1 pound catfish fillets, cut into 1" cubes
1/4 cup oil
1/4 cup flour
1 cup hot water
1 lb. medium shrimp, shelled and deveined
1/2 cup chopped parsley
4 cloves garlic, chopped
1-1/2 tsp salt
1/2 tsp cayenne pepper, more or less to taste
1 can (8oz) tomato sauce
1/4 cup chopped green pepper
1/2 tsp thyme
2 bay leaves
2 lemon slices, seeded
3 cups cooked rice
Tabasco sauce
In a large skillet, heat the oil over medium heat. Blend in the flour, stirring constantly until brown. Do Not Scorch! Add the water and cook until thick and smooth. Add the rest of the ingredients, except the rice and stir together. Cover and simmer 10 - 15 minutes or until the fish starts to flake. Remove the bay leaves and lemon slices. Serve over the rice in individual bowls. Sprinkle on Tabasco sauce if desired.
After washing the fish , squeeze out most od water; salt and pepper to taste and dredge in a 50-50 mixture of cornmeal and flour , patting to coat good. Deep fry in hot oil until golden brown and drain on paper towels.
You can also bake in oven on a grill on a cookie sheet. you may also use any spices you prefer and serve with tarter sauce. Enjoy.
B-man
Cheesy Catfish
Ingredients:
6 pan-dressed catfish or 2 lbs. small fillets
3/4 c. Parmesan cheese
1/4 c. flour
1/2 t. salt
1/2 t. pepper
1 t. paprika
1 egg,beaten
1 T milk
1/4 c. margarine,melted
Combine cheese, flour,salt, pepper, and paprika in bowl. Mix egg & milk. Dip fish in egg mixture and then in cheese mixture to coat well. Place aluminum foil in 13x9x2 baking dish and place fish on foil. Pour margarine over fish & bake 350 until golden brown.
B-man
Grilled Catfish with Scallion-Anchovy Vinaigrette
Ingredients:
5 anchovy fillets, drained, patted dry, & finely chopped
2 scallions, minced
2 t. lemon juice
2 t. red wine vinegar
1 t. Dijon mustard
3 T extra virgin olive oil
1/4 t. ground black pepper
4 catfish fillets (6 oz each)
1/4 t. salt
In small bowl, combine anchovies, scallions, lemon juice, vinegar, mustard, 2 T oil & 1/8 t. pepper. Brush remaining 1 T oil over fish, & season w/ salt and pepper.
Generously coat grill rack with spray oil. Preheat grill. Place catfish round side down, on rack & cook until golden, 5-6 min. Turn, & cook until flesh is opaque 2-4 min. longer. Serve topped with scallion-anchovy
vinaigrette.
Makes: 4 servings
B-man
Grilled Catfish with Scallion-Anchovy Vinaigrette II
Ingredients:
1 lb catfish fillets
2 t. light soy sauce
1/4 t. red pepper flakes
3 T dry white wine
Make marinade by mixing soy sauce, pepper flakes & wine together. Marinate fish 30 min. in frig.
Grill over hot coals or broil in oven 5-7 min.
Baste often w/ marinade.
Makes: 4 servings
Espetada de Espadarte (Portuguese Swordfish Kabobs)
Swordfish is one of only three fish firm enough to keep its shape on a skewer; the others are tuna and monkfish, the poor man’s lobster, either of which can be substituted in this recipe.
Serves 4
Ingredients:
1 pound swordfish steaks, cut into cubes
For the marinade
2 tablespoon olive oil
3 or 4 garlic cloves, skinned and crushed
1 oregano sprig, crumbled
1 dried piri-piri pepper, crushed, or 1 malagueta pepper, seeded and finely chopped
Coarse salt
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Thread the fish onto skewers and arrange them on a flat dish.
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Combine the marinade ingredients, pour them over the kabobs and leave them for an hour or two to take the flavors.
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Remove from the marinade and drain thoroughly.
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Heat a small barbecue or broiler to maximum heat and grill the fish kabobs fiercely. Serve with white rice or soft cornmeal porridge (polenta).
B-man
Del Taco® Crispy Fish Taco
Thanks to the availability of breaded frozen fish sticks in just about every market, this clone is a cinch. And if you can’t find crispy halibut sticks, the more common breaded pollock works fine. If you’re not into the breaded stuff, you can also use frozen fish portions that are grilled, not breaded. The real recipe requires two thin corn tortillas, but if your tortillas are on the thick side, the clone also works well with just one tortilla per taco.
Secret Sauce
1/4 cup mayonnaise
1 tablespoon whole milk
1/2 teaspoon fresh lime juice
Salsa
2 medium tomatoes, diced (about 1 1/2 cups)
1/2 medium Spanish onion, diced (about 3/4 cup)
2 tablespoons chopped cilantro
1 teaspoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
8 frozen fish sticks
2 cups shredded cabbage
16 small corn tortillas
Garnish
8 lime wedges
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Make the secret sauce by combining mayonnaise, milk and lime juice in a small bowl. Whisk until smooth, then cover and chill until needed.
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Make salsa by combining ingredients in a medium bowl. Cover and chill this as well until your fish is baked and you’re ready to build the tacos.
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Bake the frozen fish sticks as directed on the box.
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Warm tortillas in the microwave in a tortilla warmer, or wrapped them in moist paper towels before nuking.
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Build each taco using two tortillas per taco. Drop a fish stick into the center of the tortillas, then spoon about 1 1/2 teaspoons of sauce over the fish. Add about 1/4 cup of cabbage and top off the taco with a couple dollops of salsa. Serve with a lime wedge.
Makes 8 tacos.
B-man
COPY - CAT LONG JOHN SILVER FISH BATTER
Ingredients:
1 c. flour
1 tbsp. salt
Pinch of pepper
3/4 c. cold water
1/4 tsp. baking powder
Combine flour, salt, pepper, and water. Mix until smooth. Cover and let stand 20-30 minutes. Pat fish dry with paper towels. Stir baking powder into mixture. Dip fish into batter allowing excess batter to drip off.
Fry fish 5 to 6 minutes in deep fryer at 375 degrees.
B-man
Wasabi-Glazed Whitefish
Wasabi – the head-clearing green condiment traditionally served with sushi – adds a subtle fire to this fish dish.
Ingredients:
2 Tablespoons light soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon sugar
1/4 teaspoon wasabi powder or
1 Tablespoon prepared horseradish
4 4-ounce fresh skinless whitefish, sea bass, or orange roughy fillets, 1-inch thick
1 medium zucchini, coarsely
shredded (about 1-1/3 cups)
1 cup sliced radishes
1 cup fresh pea pods
2 Tablespoons snipped fresh chives
3 Tablespoons rice vinegar
Combine soy sauce, 1/2 teaspoon of the
seasme oil, 1/4 teaspoon of the sugar,
and the wasabi powder. Rinse fish; pat
dry with paper towels. Brush both sides
of fish with soy mixture.
Grease and preheat grill.
Place fish in the grill. Cover and grill for
3 to 5 minutes or until fish just flakes easily
when tested with a fork.
Meanwhile, for slaw, in a medium bowl combine the zucchini, radishes, pea pods, and chives. Stir together vinegar, remaining sesame oil, and the remaining sugar. Drizzle over the zucchini mixture; toss to coat.
Serve the fish with slaw.
Makes 4 servings.
B-man
Cooking Fish: Four Basic Techniques
Cooking fish can be a real challenge without a grill. Here are four simple techniques that will help you add more fish to your diet.
Sautéed fish fillets:
Works with any type of skinless fish fillet. First season the fish as desired and add 1-2 tablespoons of olive oil to a skillet. Cook the fish over medium-high heat for 2-3 minutes per side per 3/4 inch of thickness. The thicker the fish, the longer the cooking time.
Braised fish fillets:
This style of fish is cooked in a broth of white wine, clam juice, or water. First heat some olive oil in a skillet over medium-high heat, then add the liquid and seasonings and bring to a simmer. Add the fish fillets, cover, and cook for 3 minutes on both sides. Again, a fish thicker than 3/4 inches will require a longer cooking time.
Baked fish fillets:
Grease a baking sheet and arrange with seasoned fish fillets. Bake about 7-10 minutes per 1 inch of thickness. It’s not necessary to flip the fish.
Broiled fish steaks:
Works with any type of fish steak. Season steaks and brush with olive oil. Place them in a broiler pan and broil 4-6 minutes on each side or until golden. Allow more cooking time for steaks thicker than 1 inch.
How do you know if your fish is done? To test for doneness, poke with a fork at its thickest point. Perfectly cooked fish should be opaque and moist, not dry and flaky. Undercooked fish looks raw. Salmon and tuna are the exception, as both can be served rare on the inside as long as they are very fresh. Note: To maintain freshness and avoid overcooking, make sure to thaw frozen fish in the refrigerator — not at room temperature, under warm water, or in the microwave.
B-man
FISH STEW (FISCHGULYAS)
Ingredients:
1 ½ lbs. cod or any other salt water fish
1 Tbs. lemon juice
2 to 3 oz. bacon or salt pork
2 Tbs. oil
4 small onions, chopped
1 tsp. paprika
1 Tbs. vinegar, or more
1 Tbs. flour
½ cup water
½ tsp. salt1 to
2 Tbs. tomato puree
2 lbs. potatoes, quartered
Clean fish; cut into pieces. Sprinkle with lemon juice. Dice bacon or salt pork and fry in oil. Add onions and fry until yellow. Blend in paprika, vinegar, and flour; cook, stirring constantly. Pour in water and add salt; bring to a boil. Add tomato puree and potatoes.
Cook 20 minutes. Add fish. Simmer, covered, 15 minutes more.
Serves 5.
B-man
Baked Snapper with Squash
4 snapper fillets
1 zucchini, cubed
1 yellow squash, cubed
1 orange bell peppers, cubed
12 oz. lime marinade
Salt and pepper as needed
2 lbs. asparagus
2 Tbsp. butter
Season snapper fillets with salt and pepper and place in a bowl. Coat with the marinade. Allow the fish to marinate for 20 minutes. In a separate bowl toss the cubed vegetables with the remaining marinade. Place fillets onto a sheet pan and bake at 350 degrees for 5 minutes. Remove from oven and turn fillets. Place the cubed vegetables on top of each fillet. Return to the oven and bake for 8 minutes. Blanch and shock the asparagus. Heat the butter in a sauté pan and add in asparagus, cook until warmed through. Season to taste with salt and pepper. Place asparagus in a fan pattern on the plate and top with the fillet. Serves 4.
I like to serve this with steamed Aspargus or broccoli and some rice
Crawfish, Shrimp and CRAB BOIL Seasoning
Or, as it is also called “Zatarain’s” (pronounced ZAT-uh-rans). It’s a packet of spices that you just throw into the water in which you boil your seafood, and makes it spicy-yummy-wonderful. Just make sure you don’t get it near your face and inhale, or you’ll be sneezing uncontrollably for several minutes!
It’s now widely available in the United States, but not elsewhere in the world. If you live in an area where it’s not available, make your own, and have Louisiana-style boiled shrimp, crabs or crawfish anytime. Works well with any kind of shellfish. Here’s the recipe:
Ingredients:
4 tablespoons yellow mustard seeds
3 tablespoons coriander seeds
2 tablespoons whole allspice
2 tablespoons dill seeds
1 teaspoon whole cloves
1 tablespoon crushed red pepper
8 bay leaves
Salt and cayenne pepper (or liquid hot sauce) to taste
Combine all dry ingredients thoroughly. Place in a square of muslin or cheesecloth and tie securely with string, like a large sachet d’épices. Add salt and cayenne or hot sauce to the water to taste, then bring to a boil.
When water for seafood is boiling, add the bag and boil for several minutes, until the boiling liquid is tinted and seasoned, then add vegetables and/or shellfish and cook until done, depending on what you’re using.
Yield: Enough crab boil seasoning for 5 pounds of seafood.
B-man
I am not sure if i have posted this before so i will repost it just in case , sorry if it a repost
Citrus Crusted Mahi-Mahi
Four 6 oz. mahi-mahi fillets, skinned
2 Ttbsp. seafood seasoning spice
1 Tbsp. orange zest
1 Tbsp. lemon zest
1 Tbsp. lime zest
1 cup plain breadcrumbs
4 Tbsp. butter, melted
2 Tbsp. garlic, minced
1 Tbsp. shallots, minced
2 tsp. brown sugar
Salt and pepper to taste
Preheat oven to 375°.
Combine the zests, breadcrumbs, butter, garlic, shallots, salt, pepper and sugar. Mix well. Season the fish on both sides with seafood seasoning spice. Place the fillets on a baking sheet and divide the crumb mixture evenly on top of the fish to make a crust. Bake in oven for approximately 10 – 15 minutes. Remove from oven and top with sauce.
I like to have mongolian beef sauce with it.
MONGOLIAN BEEF SAUCE
2 tsp. sugar
2 tsp. light soy sauce
1 Tbsp. oyster sauce
1 Tbsp. cooking sherry
1/4 cup chicken stock
2 Tbsp. hoisin sauce
1 tsp. salt
1 tsp. pepper
2 Tbsp. cornstarch mixed with 2 tbsp. water
Mix together all ingredients until the salt and pepper. The salt, pepper and cornstarch will be added to the beef later. Blend cornstarch and water to make a paste
Red Lobster Fried Catfish & Hushpuppies
Ingredients:
4 catfish fillets, 8 oz. each
1 cup milk
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika
1 cup cornmeal
vegetable oil
Hush Puppies:
1 cup cornmeal
2 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon white pepper
1/3 cup minced onion
1 egg, beaten
1/4 cup milk
Rinse and pat catfish dry.
In a shallow dish, mix together milk, salt, pepper, and paprika. Dip pieces of fish in milk mixture. Roll fish in cornmeal and set pieces on waxed paper to dry. Heat 1 1/2 inches of vegetable oil to 350F. Deep fry fish, turning once, until golden brown. Drain on paper towels and keep warm. Use the same oil for Hushpuppies.
Hushpuppies:
Mix cornmeal with baking powder, salt, pepper, and onion. Mix
egg with milk and whisk into cornmeal. Spoon hush puppies into
hot oil and fry until golden brown.
Serve immediately.
B-man
Stuffed Catfish Rolls
1/2 lb. lump crabmeat
1/2 cup bread crumbs
1 cup cooked spinach, chopped
2 scallions, minced
3 Tbsp. chopped parsley
1/2 cup pine nuts, toasted
3 Tbsp. minced garlic
3 Tbsp. Creole mustard
6 (6 oz.) boneless catfish fillets, skinned and
lightly pounded out
1 1/2 cups flour
1 1/2 cups buttermilk
2 cups seasoned fish fry mix
Peanut oil
Lemon juice
Salt and pepper to taste
Pre-heat oven to 350°.
Mix together the first 8 ingredients. Season with salt and pepper. Season the fish with salt and pepper. Divide and spread the mixture evenly on top of each fillet. Roll each fillet tightly. Refrigerate for at least 15 minutes.
Dredge in flour, then into buttermilk and finally into the fish fry mix. Shake off the excess and sauté in hot oil until light brown. Remove from oil with slotted spoon and place on a baking sheet. Bake for approx. 20 minutes. Squeeze fresh lemon juice onto the prepared fish and top with Creole Remoulade before serving.
Creole Remoulade
1 cup mayonnaise
3 tbsp. ketchup
2 tbsp. sweet pickle relish
1 tbsp. chili powder
1 tbsp. Creole mustard
1 tbsp. lemon juice
2 tbsp. garlic, minced
1 tbsp. cayenne pepper (optional)
Combine all ingredients in a bowl and mix well. Refrigerate until ready to use