Thomas_Z Posted November 13, 2019 Report Share Posted November 13, 2019 Joined this forum recently and still can't find anyone discussing recipes. Describe your favorite fish dishes signature recipes. I'll start with mine Products: trout - 7-8 pcs.; dry white wine - 300 ml; fennel - is a must for me; lemon juice - 100 ml; spices, salt. Wash the fish pieces under running water and clean it, grate the carcass with olive oil, salt and sprinkle with spices. Inside, put fennel - in its absence, you can use lemon wedges. Pour with white wine and marinate for an hour. The fish should be laid out on the grill and fry, periodically sprinkling with lemon juice. And here you are) 4 Quote Link to comment Share on other sites More sharing options...
linesider 159 Posted November 13, 2019 Report Share Posted November 13, 2019 I did this the other day for a lady friend and I, and both of us said it's the best we have ever had. It was delicious and will be my go-to recipe. Instead of puree roasted garlic I just did some light minced garlic Quote Link to comment Share on other sites More sharing options...
jensenjeff Posted November 13, 2019 Report Share Posted November 13, 2019 I'm in too. As a former Executive Chef and restaurant owner, I'll have many great recipes to share in the up coming weeks. 1 Quote Link to comment Share on other sites More sharing options...
smooth move Posted November 13, 2019 Report Share Posted November 13, 2019 (edited) me too. made a chicken noodle soup yesterday for the arrival of the cold front. Edited November 18, 2019 by Moderator Damm, that looks good !! Quote Link to comment Share on other sites More sharing options...
Big Dave Posted November 13, 2019 Report Share Posted November 13, 2019 Cooked up some blackened Sheepshead with basil - lime cream sauce last night. www.chilipeppermadness.com/chili-pepper-recipes/seafood/blackened-sheepshead-with-basil-lime-cream-sauce/ 1 Quote Link to comment Share on other sites More sharing options...
greenbone Posted November 14, 2019 Report Share Posted November 14, 2019 You have my vote for recipe section. We just had pan seared grouper with bourbon hot pepper peach sauce over jasmine rice. Of course we added little extra bourbon in the pepper peach bourbon sauce . Here’s a picture of the sauce which was heated in a small sauce pan. 2 Quote Link to comment Share on other sites More sharing options...
Moderator Posted November 18, 2019 Report Share Posted November 18, 2019 I pinned this sticky under General Section.. Congrats, Thomas Z for being the lead Recipe !! I will delete the non recipe posts to make the thread easier to scroll thru for recipes.. next week.. Thank you for the input.. Glad to accommodate ! Marc 2 1 Quote Link to comment Share on other sites More sharing options...
JakeK Posted December 24, 2019 Report Share Posted December 24, 2019 Mangrove Snapper Crunchwrap Tacos! The greens: chopped romain lettuce, diced green onion, cilantro, chopped tomato (separate the watery parts - we're not making salsa here), mix thoroughly and squeeze in half a lime. Refrigerate for 30 minutes or more to blend flavors. Fresh made guacamole, three cheese mexican blend, sour cream. Prepare the fish by wetting in olive oil and put a light dusting of taco seasoning on them - fry in pan, flip, fry again. Salt to taste (mine needed just a dash of salt as I used very little taco seasoning). toast tacos and flour tortillas. spread guac on a flour tortilla, place cheese down the middle, prepare a taco with fish, then greens. Use sour cream to taste. Place taco inside flour tortilla and wrap using the guacamole as glue and devour. 2 Quote Link to comment Share on other sites More sharing options...
whichwaysup Posted December 27, 2019 Report Share Posted December 27, 2019 Let me add something to bring those tacos to the next level. Drizzle this sauce over it: Your favorite Ranch dressing mixed to taste with: Smoked Paprika (i go fairly liberal here) Cumin salt onion powder garlic powder Smoked chipotle, ancho chil or your favorite kind of chili powder. pickle juice Heavier on the cumin and smoked paprika, lighter on everything else. 2 Quote Link to comment Share on other sites More sharing options...
jason p Posted January 7, 2020 Report Share Posted January 7, 2020 Snapper Piccata... google it, pretty straight forward. 2 Quote Link to comment Share on other sites More sharing options...
JakeK Posted January 7, 2020 Report Share Posted January 7, 2020 Oooh... I've got a trip to Sapelo Island planned for May...if the fish cooperate, I have a sea trout piccatta recipe I've tagged specifically for that. That looks great! 1 Quote Link to comment Share on other sites More sharing options...
brew1891 Posted January 10, 2020 Report Share Posted January 10, 2020 Good marinade for grilling cobia, swordfish or any firm white fish: 1/4 cup olive oil 1/4 cup lemon juice 1 teaspoon dry mustard 1 clove garlic, finely chopped 1/2 teaspoon salt 1/4 teaspoon pepper 1 Quote Link to comment Share on other sites More sharing options...
greenbone Posted January 14, 2020 Report Share Posted January 14, 2020 Smoked king I remove all skin and especially blood line . Cut in small cubes 3-4 inch square. Drizzle olive oil, liberal sea salt and coarse black pepper. I smoke on Weber with soaked hickory chips till golden brown. Remove fish and rest while I prepare smoke fish ingredients. 1 Quote Link to comment Share on other sites More sharing options...
jason p Posted January 24, 2020 Report Share Posted January 24, 2020 2 Quote Link to comment Share on other sites More sharing options...
rubble Posted February 28, 2020 Report Share Posted February 28, 2020 Well it’s about to go down. Bugs to arrive Saturday afternoon. Got a new cooking tool. No more icing down. This Boil Boss is supposed to bring the pot temp down quick so that the cook stops and the soak starts without diluting the flavor. Quote Link to comment Share on other sites More sharing options...
SteveOS Posted March 21, 2020 Report Share Posted March 21, 2020 Hello All: this is a great topic. I have a question. My wife caught a 17 Lb black drum last week. We usually don’t keep them when they’re that big but it was the biggest fish she’d ever caught so we kept it. In any case, I filleted it and got several pounds of nice, clean fillets. I took some and blackened them on the grill using Paul Prudoums (sp?) seasoning. The fish tasted OK but it was (predictably?) not exactly tough but overly firm. Not exactly the texture I like in fish. So, my question is: does anyone have a good way/recipe for cooking overly firm fish? Thanks Quote Link to comment Share on other sites More sharing options...
THE OUTLAW Posted March 21, 2020 Report Share Posted March 21, 2020 This is one of my favorites . Quick and easy 🇺🇸🏴☠️ Yellowtail Tuna Sashimi ! Quote Link to comment Share on other sites More sharing options...
geeviam Posted March 21, 2020 Report Share Posted March 21, 2020 2 minutes ago, THE OUTLAW said: This is one of my favorites . Quick and easy 🇺🇸🏴☠️ Yellowtail Tuna Sashimi ! Awesome! Where's the wasabi? Quote Link to comment Share on other sites More sharing options...
Big Dave Posted September 20, 2020 Report Share Posted September 20, 2020 Looking for some favorite Triple Tail recipes. Quote Link to comment Share on other sites More sharing options...
THE OUTLAW Posted September 22, 2020 Report Share Posted September 22, 2020 I am a country boy , so I do my Trips in egg , flour , Panco breadcrumbs and airfry em ! Man that made me hungry . Gonna have to get some out of the freezer . 🇺🇸🏴☠️ Quote Link to comment Share on other sites More sharing options...
SW Skif Posted June 3, 2021 Report Share Posted June 3, 2021 I have a novel way of cooking my trout, reds, snapper, sheepshead, etc. I didn’t invent this, by any means! Especially after a long day, get home, clean fish, clean/cover the boat, check my gear, etc etc. For this recipe, I use fillets exclusively. I preheat my small convection oven 425 degrees. I use a small baking tray. Get a suitable amount of aluminum foil to line and enough to create a closed aluminum pouch. Place fillets in the foil, a couple of tablespoons of cooking wine, a couple of thin squares of butter laid on the fillets, capers, onions, lemon pepper powder seasoning (or your fav. Ie. Blackening powder). Seal the pouch. Place tray in oven @ 425 for :30 minutes. Simple, basic, and really delicious. Quote Link to comment Share on other sites More sharing options...
SCFD rtrd. Posted September 24, 2021 Report Share Posted September 24, 2021 Red Fish and Rice; Quick and easy First, cook some Zatarain's rice. Zatarain's make several types, so just pick the rice you like. I personally like their Black Beans and Rice. After you cook the rice, spread it in a baking pan. Doesn't make any difference how big or deep the pan is, as long as your fish filets will fit. Lay uncooked fish filets over rice. You can add whatever spices you prefer to the filets or add some vegetables like onion or peppers. Cook in oven, 350 degrees for 25 minutes. Quote Link to comment Share on other sites More sharing options...
SCFD rtrd. Posted December 26, 2021 Report Share Posted December 26, 2021 Does anyone have a recipe for Pompano in the grill. I'm not a cook, so please make it simple. Quote Link to comment Share on other sites More sharing options...
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