Favorite Fish Recipes

Discussion in 'Food and Recipe' started by BFTMASTER, Mar 9, 2009.

  1. BFTMASTER

    BFTMASTER Senior Member

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    Let's hear you guys favorite fish recipes, whether it be fried, grilled, baked, steamed or raw. Snapper/Grouper,Dorado,Shark, King Mack, Wahoo, Tuna etc.

    I got a craving for some new dish ideas and already read through the recipes forum.
     
  2. Bret

    Bret Senior Member

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    Ok.. one of my favorites is a cilantro pesto to marinate and brush on while grilling the fish... It is supposedly best on Wahoo, but its great on any white fish.. the leftovers are pretty good on pasta or brush on some bread..
    Its hard to beat salt,pepper, butter and Lemon Juice.. sear in in a skillet and finish off in the broiler..
    Hawaiian style tuna Poke is one of my new favs.. I can post these recipes if anyone wants them..
    Plain ole tuna and wahoo sashimi is pretty good too..
    lets hear some more...
     

  3. gman

    gman Senior Member

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    raw freshly cut tuna on the deck with wasabi and soy
     
  4. Snagged

    Snagged Senior Member

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    Bret,
    Post them.

    Tuna I like grilled or scampied best.
     
  5. Bill Fisher

    Bill Fisher Senior Member

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    catfish.....

    yellow cornmeal with salt and pepper added (to taste).........

    coat fish with cornmeal and fry in peanut oil that's hot enough to light a matchstick

    yum

    (hushpuppies, fries, or onion rings optional)

    ;)

    seriously,........ did anyone see the recipe on the ***-**** board about using 'cheez-it' crackers ground into a meal and adding fresh parmisian cheese to it (along w/favorite seasoning) and then baking in an oven?

    sounded interesting
     
  6. Bret

    Bret Senior Member

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    Here is the Cilantro Pesto recipe

    In a blender or food processor mix
    1/2cup melted butter
    1/2 cup Extra virgin olive oil
    6 cloves fresh garlic (peeled and chopped)
    1/3 cup fresh cilantro ( usually one bunch)
    2 tablespoons of cajun seafood seasoning
    Juice of 1 lemon

    this amount should do 4-6 good filets..
    I put this on some wahoo filets about an hour before putting on the medium hot grill.
    Use nonstick or foil on the grill and brush filets again- each side while cooking..
    use the extra sauce over some fresh pasta or on fresh bread...

    Here is the Tuna Poke Recipe..

    SERVES 10 (change servings and units)


    Ingredients
    2 lbs fresh ahi tuna
    1 small round onion, julienne cut (Maui Onions preferred)
    3 green onions, diced
    1/2 teaspoon freshly grated fresh ginger
    3 finely diced garlic cloves
    1/2 cup soy sauce
    1 teaspoon sesame oil
    1/2 teaspoon crushed red pepper flakes
    1 teaspoon Chinese chili sauce (Rooster Brand)
    1 teaspoon hawaiian sea salt or kosher salt
    Directions
    1 Cut Ahi into at least 1/2" cubes - set aside & refrigerate.
    2 Combine all other ingredients in a large glass bowl & refrigerate for at least 30 minutes.
    3 When ready to serve toss Ahi and other ingredients together.
    4 Serve on chilled platter with chopsticks or toothpicks.

    Hope Yall like them..
     
  7. Deep_Sea_Gull

    Deep_Sea_Gull Lifetime Supporting Members

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    Great poke recipe Bret. Vidallia onions will work too!

    I need to try that pesto recipe on my folks. It sounds like a winner too.
     
  8. STx Fisherman

    STx Fisherman Senior Member

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    That sounds pretty good, Bret. That rooster chili is some pretty hot stuff but very flavorful.
     
  9. BFTMASTER

    BFTMASTER Senior Member

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    One of my wife and I favorites is Panko Fried Trout.

    Panko is Japanese bread crumbs that resemble shavings instead of crumbs.

    Panko is available at most large grocery stores in the Asian food section.

    Take any kind of white filets and chill in ziploc in Ice water.
    (more ice than water) This firms them away from being delicate.

    Next, flour the filets.
    Then drop into beaten eggs.
    Then into the Panko crumbs.
    Then into hot peanut oil.
    Cook until golden brown. (about 2 minutes or less)

    Use thongs to remove.(this lets most of the oil drain)

    Does not usually need any seasoning, we dip ours into wasabi/soy.
     
  10. BretABaker

    BretABaker Guest

    raw freshly cut tuna on the deck with wasabi and soy

    agreed.

    same goes for most fish, as well :)
     
  11. jiggawhat

    jiggawhat Senior Member

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    Well its not the mos luxurieous but cannot go wrong with some blackened whitting.Fresh cought bull whiting fillets blackened in a rue(i think thats how you spell it butter)Then made into a sandwich!Off the chain.Or there is the baked grouper with the head on with lemon,rosemary,garlic and green onion stuffed inside,oh then some lemon and black pepper on top over some rice.I like the sandwiches good luck!So BFTMASTER i need a thong to remove haha!
     
  12. BFTMASTER

    BFTMASTER Senior Member

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    That's right the lower half of a thong bikini!!

    Really let's the oil run off!!

    LMAO!!
     
  13. kidflex

    kidflex Senior Member

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    crushed pecan coated wahoo. coat all sides with finely chopped pecan pieces. put under broiler for a few minutes.

    panko breaded snapper/ grouper/ amberjack throats. deep fried. cant beat it.
     
  14. Snagged

    Snagged Senior Member

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    Try Ritz crackers for fried fish if you don't have panko
     
  15. TK_82

    TK_82 Senior Member

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    Tuna poke with a touch of honey and cock sause (rooster brand hot sauce). served with avocadoe chunks and fried wonton chips.
     
  16. wacker

    wacker Senior Member

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    catfish.....

    yellow cornmeal with salt and pepper added (to taste).........

    coat fish with cornmeal and fry in peanut oil that's hot enough to light a matchstick

    yum

    (hushpuppies, fries, or onion rings optional)

    ;)

    seriously,........ did anyone see the recipe on the ***-**** board about using 'cheez-it' crackers ground into a meal and adding fresh parmisian cheese to it (along w/favorite seasoning) and then baking in an oven?

    sounded interesting


    Meester Beall, Hushpuppies are not optional. That is standard procedure.
     
  17. jig

    jig Senior Member

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    Not really a recipe, but my favorite way of preparing fish:

    Tuna- mix small amount of olive oil and soy sauce 50/50 in gallon ziploc; add large hunks of tuna loin and let sit 30 min. Remove, coat liberally with fresh ground pepper and sea salt. Sear on hot grill, each side (four sides if large loin) until cooked 1/4 inch into loin. Slice into 1 inch steaks and serve.

    Snapper, etc. - with skin on fillet, put on grill and pour on a sauce made with melted butter, a little olive oil and lemon juice. Then sprinkle with garlic powder and just a dash of season salt. Add some capers and let grill for 10-15 minutes. Remove fish from grill, leaving skin behind.
     
  18. BFTMASTER

    BFTMASTER Senior Member

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    Also, after a big trip, I eat all the fresh fish I can at first then fire up the smoker. since I mainly have scores of Blackfin, I smoke with brine soaked pecan. Then vacuum seal. For the next year, when ever I go camping or out on the boat or anything, tailgating at football games etc. I'll take the tuna and crumble it up and make tuna salad. This shit is awesome, sometimes spicy with minced jalepenos, sometimes nutty with native pecans from the farm. Excellent way to preserve tuna to share with others. Great around the holidays too. Serve with crackers and cheese or on bruescetti type toasted bread.
     
  19. papio

    papio Senior Member

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    The panko recipe is one of my favorites. Another style and much simpler is to shake fillets in crushed pre-seasoned bread crumbs (zesty or unseasoned etc.) in ziplog bag, do not dip fillet in anything, just plain fillet into the crumbs - the finer mo betta. Fry in butter/olive oil to golden brown and enjoy with steam rice, soy, and H fruit punch. As they say in da islands "Ono braddah, broke da mouth".
     
  20. BFTMASTER

    BFTMASTER Senior Member

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    Instant mashed potatoe flakes work well. The Garlic Kind.

    Anyone ever tried one of those Cedar Grilling Planks they sell at LOWES?

    Supposed to soak in water then place filet, then grille.

    Just interested.