cooking what ya catch

[bonitaboy]

Re: cooking what ya catch

those all sound good guys,one of my personal favorite,which i usually use on fresh mahimahi but can be used on any relatively large and thick fillet is this;marinate the fillets in wishbone italian dressing for about a half a day,then put crushed black pepper on top and throw on the grill skin side down and put a piece of tin foil over the top of the fish to make the heat go back down on the top side of fish,grill it only until its just done.i know it sounds simple but im telling you this is so good it will make your tongue slap your brain out!!!

 

[miloman]

Re: cooking what ya catch

man this is making me hungry JB good recipies]<br /><br />I like my fish whole stuffed with tomatoes and onions anyway fillets fried in breadcrumbs but best of all is any fish lightly salted cooked over slightly burnt butter with chopped garlic and flat leaf parsley hum yum yum

 

[Capn Mike]

Re: cooking what ya catch

Crab, the dude from Canada was right. In fancy circles, it's called "poaching." Add flavors to the water: basil, chicken stock, italian herb seasons, etc. Poaching non-oily fish (like walleye, halibut, rockfish) works better than oily fish (salmon). <br />Yoshida's sauce is also a terrific addition to any fish, especially broiled (Yoshida's works well with chicken and pork, too).

 

[mellowyellow]

Re: cooking what ya catch

yummy... nothing like fresh caught fish!<br />all good recipies, but my fav. is perch<br />fried in peanut oil with 50/50 crushed peanuts<br />& italian breadcrumbs at home.<br />in the field, a 12" trout whole/gutted in foil<br />with taters/onions/spices tossed in hot coals for<br />5-10 min. always tastes better than anything<br />I ever ate in my life!

 

[KennyKenCan]

Re: cooking what ya catch

Ain't nothin like manifold steamed clams.<br /><br />10 in the bag, 3 on the manifold, good eatin.

 

[jprasisto]

Re: cooking what ya catch

Here's a good one for tuna/swordfish/bluefish/bonita<br />Mix enough of the marinade to coat the fish, don't need to drown them!<br />Equal parts of a light olive oil and soy. Then add about a tespoon of each of the following dried herbs, basil, oregano and thyme. Marinate for at least an hour and GRILL. Careful the oil doesn't flash up you, however, on yellowfin it adds a nice little "charcoal" touch. Whatever you do, don't cook too long and dry the fish out. My wife likes hers dry and it drives me nuts!

 

[ob]

Re: cooking what ya catch

Salt,pepper,a little soy soaked into the fillets,and mesquite cooked on the pit.A little butter after cooked and garnished with sauteed mushrooms.

 

[roscoe]

Re: cooking what ya catch

Cut, paste, print.<br />Cut, paste, print.<br />and so on.<br />Always good to have a few new recipes.<br />I think we will stick to the more basic ones for shore lunch or camp cooking.<br /><br />The pan is hot and the fish...the fish...<br />the fish... dang, I'm out of fish. By guys, I gots to go fishing now.

 

[Red Rider]

Re: cooking what ya catch

KennyKenCan:<br /><br />Manifold steamed oysters are better.

 

[rwise]

Re: cooking what ya catch

ok heres another<br />Oven-Fried Catfish<br />1/4 teaspoon sage<br />1/4 teaspoon marjoram<br />1/4 teaspoon thyme<br />1/2 teaspoon cayenne pepper<br />1 egg white<br />1/2 teaspoon white pepper<br />2 dashes low-sodium soy sauce<br />3 dashes Tabasco sauce<br />2,1/2 cups milk<br />2,1/2 cups cornmeal<br />3 catfish filets<br />1 onion (sliced for rings)<br /><br />Mix the above ingredients except cornmeal and<br />catfish. Stir well. Add catfish and refrigerate for a couple of hours. Remove filets and dip in cornmeal seasoned to taste with red and white pepper. Shake off excess and place in a not-stick platter. Dip onion rings first in marinade then in cornmeal and place on top of fish. Place fish and onions in preheated 400 degree oven. After about ten minutes turn fish over and place a couple of papper thin lemon slices on each<br />filet. Bake another 10-15 minutes.<br />Remove and enjoy

 

[pmueller]

Re: cooking what ya catch

Here's one: whole fish gutted, stuffed with butter, lemon slices (with peel), and dill. Put it in a packet made with tin foil, keep one end open, pour in some white wine. Seal the packet, grill on BBQ.

 

[Kitimat]

Re: cooking what ya catch

Walleye recipe for Roscoe....Best you'll ever try!<br />You only need a few ingredients : salt, pepper, lemon, SLICED almonds and butter.<br />Melt the butter, put the spices on the fish.Fry the almonds until they're just golden brown.Put the almonds aside and fry the fish.Add the almonds to them.When you serve, add a bit of lemon on top...The almonds really compliment the flavour of the walleye...Mmmmmm...Happy Eating!!!

 

[roscoe]

Re: cooking what ya catch

I just happen to have 25# of whole almonds, and 2# of sliced, and 3 fresh walleyes from Sunday.<br />Guess what I'm having for lunch?<br /><br />Lots of great recipes here guys. Some may be a bit too involved for the camp or shore lunch, but they will be tried in the kitchen.

 

[muskyone]

Re: cooking what ya catch

^

 

[aspeck]

Re: cooking what ya catch

For stronger, and bigger fish, like Salmon, I will either stuff them whole, or wrap fillets. For stuffing I will coat the inside with cream cheese and then stuff with broccoli. Bake till flakie - very good.<br /><br />Another family favorite is to sprinkle fillets with some cajun seasoning then drown in picante sauce. Bake till flakie. Yum!<br /><br />Always good cooked on the grill also - the man's way to do it (See SBN's Saturday Humor for Women). Season fish, cover with the veggies of the day and wrap in aluminum foil. Cook on grill (steaming in the foil pouch) till tender and done. YUM! At the same time, cut potato wedges, coat with olive oil and Lowrey's Season Salt. Grill. The King won't be eaten any better than that!

 

[ratherbefishin]

Re: cooking what ya catch

try them hot smoked-really easy,brine the fillets overnight, lay out on a newspaper to dry, then spread a mixture of salt and brown sugar over them, and smoke for a couple of hours over any hardwood.Eat it on crackers, or baguettes'[ I like mayo with it] That and a glass of white wine make nice hor'deurs before supper

 

[wikelam]

Re: cooking what ya catch

try blackened i posted the recipe about 2 months ago. try and search under walleye recipes if interested

 

[Fouled Plug]

Re: cooking what ya catch

A big 'ol salmon steak (king or coho) broiled on a preheated/oiled pan....a couple minutes before it's done, coat the slab with a thin layer of mayo and sprinkle with Johnny's seasoning salt and pop back under the broiler til it starts to bubble. Mmmmm, that's the stuff.....

 

[Andrew Leigh]

Re: cooking what ya catch

I feel I can share this recipe, a family tradition I will hasten to add. This is a must for all fish lovers especially those who have a great love for catfish. <br /><br /> Spruced up Catfish<br /><br /> Ingredients <br /><br />Tomato's, potato's, onions, parsley, cornflour, eggs and milk. Seasoning.<br /><br /> Preperation<br />The most effective way we have found to skin a catfish is nail him to a tree with a six inch nail through the head. Gently cut through the skin behind the gill covers and using a pair of pliers slowly pull the skin away from the head towards the tail until the skin is removed.<br /><br />Gut the catfish taking care to remove all the innards, cut off the head and tail. In a solution of warm water and salt gently wash the entire fish and pat dry using paper towel.<br /><br />Mix up a batter of eggs, cornflour and a little milk. Season this with sea salt and freshly ground black pepper.<br /><br />Dice the potatoes and tomatoes (in equal quantities and enough to fill the catfish belly) into about 1/2" size cubes. To this add 1/4 of the above amount in finely chopped onion (we use spring onions). Season again with sea salt and freshly ground black pepper and mix well adding the parsley to taste. <br /><br />For those of you who like I, love Chilli, add whatever your selected "poison" of the day is to the above mix. For the less adventurous DON'T.<br /><br />Have two thin planks of fresh spruce the width and length of the catfish and about 1/4 of an inch thick. Spruce imparts a wonderful flavour.<br /><br />Also have to hand a needle and twine to sew together the catfish having stuffed the stomach cavity.<br /><br /> Recipe <br />Stuff the catfish with the tomato, potato and onion mix. Sew up the cavity to avoid spillage.<br /><br />Carefully baste the entire fish taking care to miss no spots.<br /><br />Gently lay the catfish on the first spruce plank, place the second plank on the top of the catfish and bind together with the same twine used to sew up the catfish.<br /><br />Place the catfish in the sun for three days (full sun). Remove the twine, throw the catfish away.....far away. Cut the spruce into nice serving size pieces.<br /><br />Serve the pieces of spruce with a fresh green salad and a crisp white wine.<br /><br />THERE IS NO QUESTION IN MY MIND THAT THAT HAS TO TASTE BETTER THAN ANY CATFISH DID.<br /><br />LOL<br />

 

[Sunnyone]

Re: cooking what ya catch

filet your fish, cut into chunks, mix 1/2 cormeal and 1/2 flour. Dip in eggs then in flour/cormeal mix. Put in deep fat fryer till they float and are golden. Touch with a little lemon and a touch of salt. Melts in your mouth. Yum! Love all the recipes!! Will have to try some of them.<br />I am so hungry for fish after reading all these recipes!!