Post By: Fishful Thinker Posted: 6/10/2019 11:11:53 AMPoints: 10654
Hey FxR's, I'm looking for some inspiration for new cooking segments on FTTV. Please share your favorite fish recipes...if I use yours on the show, I'll hook you up with an OtterBox Elevation Tumbler. Sooo...what are we cooking? CL
Reply by: TeamGR3 Posted: Jun. 10, 11:47:30 AM Points: 1525
We just got back from Wolford-no smoker this time, this is how I am cooking the kokes, so My Puerto Rican Grandma gave me this easy recipe: all ingredients are at King Soopers (latin aisle) and wally world..
Sauce pan- drizzle olive oil (med heat) a couple of pats of butter mixed in with oil Goya brand Adobo-lightly sprinkle on fillets Sazon/ with achote lightly sprinkle and coat fillets
cook the type fish in time accordingly to species and size of fillets... super quick and easy-super tasty !!!! ( don't salt, Sazon has it all - black pepper if you must-not needed...
If you are cooking salmonid fillets--spread some butter or oil on a strip of foil and curl the edges up to hold the juices in. Place fillets on foil with skin side down. Coat very lightly with soy sauce(it absorbs immediately so don't use too much). Cover with a heavy layer of mayo and a heavy layer of lemon pepper. Grill uncovered until flakey. I never thought this sounded good when I heard about it but it is really good.
If cooking whole trout I usually make some rice just beforehand so its warm and ready. I stuff the fish with a stirred up mixture of onions,butter, zesty Italian dressing and Cajun spices. wrap in foil tightly and cook in the oven at 375 at least ----for about 20-30 min per side. Drain all the juices into the rice. Pick the meat off and add to the rice. BAM!. Optional to add red pepper flakes and/or parmesan cheese.
To grill trout, use a gadget I call a fish and burger basket.....long handle, and wire basket hinged at the end. Start with a gutted trout, still skin on. Brush with oil, season with salt and pepper. Lay the trout , spread out as much as possible, on the basket, and close it up. Bigger trout work well. Grill the trout, adding a foil packet of mesquite chips to the grill for smoke. Grill on both sides. When you open the basket, the skin sticks to the basket. Then peel the meat off the bones. You will have 2 nice fillets. In a skillet, brown some butter, turn down the heat, then add finely chopped shallots and garlic, saute for 2 minutes. Season with fresh ground black pepper, and sea salt. Add slivered almonds, saute another minute, then add some dry white wine. Pour the sauce over the fillets. Brown butter trout almondine.
Use an 8” x 8” or 8” x 12” baking pan sprayed with a non-stick product like Pam. Place a layer of salmon fillets, skin side down. Add a few pats of butter, sprinkle some white wine on the fish, and season with dill weed, paprika, a dash of garlic powder. Slice a red onion and a lemon in thin, 1/8 “ slices, separate the rings of the onion and add them to the fillets alone with the lemon sliced. Add another layer of fillets repeating the above steps up to 3 layers deep. Bake in a 350 degree oven until the top layer of onions are browned, (about 20 to 25 minutes). Remove the fillets and serve with brown rice or garlic mashed potatoes. Enjoy!
This is a quick and easy cook in pan I use for walleye:
Rinse and dry walleye fillets Lightly season to taste (I like to use salt, pepper, and toasted garlic). I have also used/like salt, pepper, smoked paprika and a curry In a saucepan, melt butter to cook in on a medium heat (as much or little butter as you want) Cook on each side, approx. 4 minutes each until flaky.
Hard to screw up and very tasty. What's great is you can eat just like that or do other things with it - Fish breakfast burrito, fish tacos, fish sandwich, ect ect.
Chad, I've been a professional chef all my adult life, and an avid fisherman for 20 years. My last restaurant specialized in seafood, and it was 30-50% of our saIes. I love trout fishing, but I rarely keep any because my wife, also a chef, doesn't like trout.
I've tried many different preparations, and my favorite one is Mojo de Ajo.
Slice 1/2 cup of garlic cloves, place into small saucepan, and barely cover with good olive oil. Bring to a simmer, and cook for 20 minutes, until the garlic is very tender. It does not need to brown. Add in 2 minced canned chipotles in adobo sauce, and some of the adobo sauce. Cook this another 2-4 minutes on low heat.
Salt and pepper the boneless, skinless trout fillets, and dredge them in cornmeal. Fry the fillets in canola oil until lightly browned. The thinner the fillets, the higher the heat you'll need to brown them. Fresh trout do not need to be all the way cooked through (like my momma used to do!) Medium rare is great for fresh fillets!
Remove trout from pan, dump off the fat, and squeeze one or two limes into still hot pan, and reduce the juice by half. Next, add 1-4 ounces of butter chunks, and remove from the heat. Swirl and swirl the butter until it is just melted and saucy. Immediately pour over the plated trout fillets. (This is called Beurre Blanc sauce.) Next spoon 1-2 ounced of the Mojo de Ajo sauce over the trout, and finish with a generous amount of fresh chopped cilantro. Garnish with a big lime wedge.
This dish screams out for a Sauvignon Blanc from Napa Valley, or a crisp Sancerre.
We used to serve this dish with Pacific Snapper, but it is good with any other flakey fillets.
One packet of Grill Mates Mesquite Marinade Mix and two pounds of panfish.
Step 1. Mix as directed on back of package. Step 2. Refrigerate at least 1/2 hour (the longer the better) but DO NOT discard the remaining marinade as they suggest to do. Step 3. Fry (instead of grilling as they suggest) the meat and all of the marinating sauce.
One box of cracker meal (order thru Walmart) it is a southern thing Also and one tbs of baking powder to give it some puff power,
Two cans of beer (Coors light is good) Two eggs
But them all together and blend with fork. Let the filets soak for how ever long it takes to drink a martini. Use a gallon size zip lock bag. Put the cracker meal and any other spices like lemon pepper, salt, and ect in bag.
Throw the filets in the bag and shake with reckless abandon. Then...this important...let the filets sit for 30 minutes before dropping in the "Crisco with butter" ...yep..harden those arteries because it is worth it. We do the same thing with our fresh morel mushrooms found in Colorado.
The temp needs to be about 375 degrees. Put one chunk in the pan and see how it goes. The cracker meal expels the oil and the filets are very crispy but not greasy. Now you can substitute the Crisco for other frying liquids. Canola, veggie, peanut and other oils work well too.
Cook for about three minutes per side depending on the thickness of the flite. A tenderloin off a 23 inch walleye will take longer than a 11 inch perch. Now the good stuff.
Once you fry it, how about some tarter sauce. This is my mom's receipt.
One cup of mayo (light works good too( One thingee of horse radish to taste One bigger thingee of dill pickle relish One dash of lemon pepper A little squirt of lemon juice Mix them all up and you can add some catsup.
Rembert you are trying to highlight the taste of the fish. Not the sauce. Also beware of people trying to dip chips in the tarter sauce. So good.
Mom is available for interviews over the phone. She lives in TN. She taught me how to cook.
Reply by: Fisherguyd Posted: Jun. 11, 7:36:04 AM Points: 96
Dredge for frying: 2 cups Zatarains Fish Fry, 1 cup potato flakes, 2 tbsp. Old Bay, 1 tbsp. Lawrey's garlic salt. We used that dredge in our concession trailer at the Bassmasters Classic at Grand Lake in Oklahoma a few years back but we fried chicken livers and gizzards, everyone loved them!
Reply by: SirGreg88 Posted: Jun. 11, 8:30:04 AM Points: 31
I frequent estate sales to buy things nobody else is looking for--dead peoples pantry items. Many of the spice mixtures are over 20 years old and unopened. You wont find them anywhere else and many were sold in places far far away from here. People always ask me for my recipes to whatever dish because they never tasted it like that before!!! Im stocked up for the rest of my life and probably spent a grand total of under 100.bucks. Somebody will find the jackpot when I check out. On the thing.
Reply by: Lov2fish Posted: Jun. 11, 8:35:30 AM Points: 783
Seasoned salt and pepper on fillets. Bbq skin down, medium heat for 10-15 minutes, use a thin spatula to separate meat from skin. A touch of lemon if you want. Simple and delicious, especially with kokes.
Reply by: Goosehunter82 Posted: Jun. 11, 10:18:04 AM Points: 44988
I wish I had recipes but I usually just throw stuff together. Always comes out good. I had never made fish tacos until about a year ago. Thanks to some pointers from Tada32 now I make them all the time.
Fry nuggets in olive oil. Separately fry sliced onion and carrots until caramelized. Put small can of tomato sauce add a cup or two of water add about two table spoons of molasses. Salt, sugar, pepper and garlic to the taste. Sprinkle with flour. After about 10 minutes drop fried catfish in there. Cook a little more. Enjoy.
Can be served with rice, mashed potatoes or pasta.
Reply by: xavierk31 Posted: Jun. 12, 10:09:55 AM Points: 1106
Lemon pepper trout/salmon/any white fish
This recipe can be done either in a big glass pan in the oven, OR on the grill, either way. Oven - preheat to 425, grease baking pan with just a little olive oil. Season with salt, garlic powder (or fresh garlic) and lemon pepper. Then slice up AT LEAST one whole fresh lemon, and place that around the filets, possibly more than one lemon depending on the size of the filets of course. From there, feel free to add some fresh onions if you like, and then bake until it looks cooked all the way through in the middle, and it passes the "fork test" for consistency. That fresh lemon makes a huge difference, makes the fish amazingly tender.
Grill- Basically the same process and seasonings, except I do throw on top of the filets a little butter for extra juice and tenderness. And wrap each filet in closed tin foil to keep all those juices in.
Here's my other go to recipe mostly for trout and salmon, not as good with walleye or other white fish
And again, this can be done either in the oven or on the grill. This time, the seasonings are - salt, paprika, maple syrup. Grease the pan, heat up 425, throw on the salt, and paprika. Throw in the oven, and when it seems like "I've got about another 3-5 minutes left and then this'll be perfect, throw on the maple syrup, just enough to cover but not drench the whole filet. You will not regret trying this. Same process on the grill, but again with closed tin foil
Reply by: nparker Posted: Jun. 12, 10:11:04 AM Points: 1129
You can BBQ trout with the skin on. Rub fine grain salt on the skin prior to putting it on the grill. That toughens the skin and keeps the fish from breaking apart on the grill. I do this with charcoal and no flames. If gas grilling I would keep the temp at 350 to 400 at the most. Also I usually rub the insides with Lemon Pepper or California Style garlic pepper. The taste of trout varies a lot depending on what the trout have been eating. Spawning or post spawning trout are the worst. Crayfish and scud fed trout are the beat. Always look for fish with orange or red flesh. I would never use store bought trout or recently stocked trout.
Wow...some great ideas here! Thank you all. I'll be in touch with a few of you directly.
Yesterday we made sweet bell peppers stuffed with a fish orzo stuffing mixture and smoked in the pellet grill, walleye and crawfish pasta alfredo, white pizza with fish/crayfish, pan roasted fish with beurre blanc, smoked sockeye, and a few others.