INGREDIENTS: 1 whole salmon gutted and cleaned.
1 package of Norie.
1 large onion sliced into rings
2 lemons sliced
2 limes sliced
Salt and Pepper to taste.
DIRECTIONS: Spread a large piece of heavy aluminum foil on table enought to rap the whole fish in. Place sheets of norie on on the foil. then place rings of onion on next with lemons and limes slices.
Then stuff the body cavity with Lemons and limes. Then lay onion rings, lemon, and limes on top. Drizzle your melted butter down the length of the fish. Ad salt and pepper to taste.
wrap fish up tightly lengthwise first then the ends. This can be done in the BBQ, oven or in a pit under your campfire.
In the BBQ and oven temp should be 250 degrees for 2 hours in a pit under the fire leave it there for 4 hours. After 2 hours take fish out and turn it over for another 2 hours.
After fish is cooked. Enjoy!
In a glass baking dish place the trout filets skin side down. For smaller pan size trout split alongside the backbone to lay flat.
Sprinkle the exposed flesh with Lemon-pepper seasoning and garlic
powder. Cover with a mixture of pickling coarse salt and demurra brown sugar at a 1/4 to 1 ratio (salt to sugar). Let the brine set for a minimum of 4 hours refrigerated.
Place in the smoker for 8 hours or until fully smoked. For best results use Alder/Hickory wood chips.
Oh My Arctic Char!
Recipe by: melanienl "I'm a huge fish fan and I'm always looking for new ways to make fish. I couldn't find any recipe that sounded tasty on the net for arctic char so I decided to try my cooking talent and come up with my own recipe. My husband and I couldn't believe how delicious this turned out, all of the flavors balanced perfectly. He wasn't hungry that night and ended up eating majority of the fish, haha! This recipe will not disappoint."
1 (10 ounce) fillet arctic char, rinsed and patted dry
1 pinch sea salt to taste
1 lime, zested and juiced
1/4 cup olive oil
1/4 cup sherry wine
3 sprigs rosemary, leaves stripped
2 cloves garlic
ground black pepper to taste
1 teaspoon cayenne pepper, or to taste
Preheat oven to 400 degrees F (200 degrees C).
Line a baking dish with aluminum foil.
Season arctic char with salt, place in prepared baking dish, and sprinkle with lime zest.
Combine lime juice, olive oil, sherry, rosemary, and garlic in a food processor; pulse until garlic is finely chopped. Spread mixture over fish and season with black pepper and cayenne pepper.
Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes, basting with pan juices about halfway through. When the fish is close to being cooked, switch the oven to broil for remaining two minutes or until browned.
Serve and enjoy.
GRILLED SALMON STEAK
Grilled Salmon Steaks by Janice (Dallas, Txas) Grilled Salmon Steaks We love to grill salmon steaks. This is very easy to cook. Helpful hint when grilling the steaks. If your grill grates are too far apart you might try a wire basket or place your steaks on foil. Don’t forget to brush with oil, or your steaks will stick. Serves 6 Ingredients: 6 4-6 oz. fresh thick salmon steaks.
2 tablespoons olive oil.
2 tablespoons butter, melted.
1 tablespoons Worcestershire sauce.
½ teaspoon garlic power.
Salt and pepper to taste.
Directions: 1. Preheat grill to medium heat.
2. Lightly oil grill grates.
3. Mix in a bowl olive oil, butter and spices and coat mixture on both sides of salmon steaks.
4. Place salmon on grill and cook uncovered for 5-8 minutes. Baste each steak again with coating mixture and turn the steaks and continue grilling for an additional 5-8 minutes, until salmon flakes when tested with a fork. Baste often with coating mixture to help steaks stay moist. Serve and enjoy.
Baked Steelhead Trout With Asparagus, Potatoes and Herbs
Serves 4. Recipe is by Sara Moulton.
11/2 bunches asparagus (about 11/2 pounds), tough ends discarded and stems peeled if thicker than 1⁄3 inch
2 tablespoons extra-virgin olive oil, divided
Salt and ground black pepper
11/4 pounds Yukon Gold or large boiling potatoes, sliced crosswise 1/4 inch thick (leave the skins on)
11/2 pounds skinned steelhead trout, divided into 4 portions
1 tablespoon lemon juice
2 tablespoons unsalted butter, cut into thin slices
1/4 cup chopped fresh herbs, such as dill, chives, tarragon, basil or a mix
1. Heat the oven to 450 F. Line a rimmed baking sheet with foil.
2. On the prepared baking sheet, toss the asparagus with 2 teaspoons of the oil and a generous pinch each of salt and pepper. Spread the asparagus in an even layer. Bake on the oven’s top rack until starting to brown and are crisp-tender, about 7 minutes for thicker asparagus, 3 minutes for thin asparagus. Transfer to a plate and set aside.
3. On the baking sheet, toss the potatoes with another 2 teaspoons of the oil and a generous pinch each of salt and pepper. Spread the potatoes in an even layer. Bake on the oven’s top rack until barely golden, 8 to 10 minutes. Remove the pan from the oven and reduce the temperature to 400 F.
4. Arrange the fish pieces in one layer on top of the potatoes, sprinkle them with the lemon juice, drizzle with the remaining 2 teaspoons of oil, then season with salt and pepper. Set the pan on the oven’s middle shelf and bake for 5 minutes. Add the asparagus to the sheet pan and bake another 2 to 3 minutes, or until the fish is just cooked through.
5. Transfer the fish to 4 serving plates and top each portion with a few slices of butter. Transfer a quarter of the potatoes and asparagus to each of the plates, then sprinkle the herbs over each serving.
Serve and enjoy.
Pan Fried Lingcod
8-10 Fillets of Lingcod, with all pin bones removed. Approximately 2×4 inches in length and 3/4 thick. Note: You can substitute the lingcod with any white fish with a firm flesh such as Sea Bass, Rock Fish or Chilean Bass.
¼ cup Coconut Milk
2 Eggs, Pasture Raised
1 cup Tapioca Flour
Black Pepper, freshly ground
2 tablespoons Butter melted or Ghee
1/8 cup of Olive Oil or Coconut Oil
1. Mix the eggs and coconut milk together into an egg wash.
2. Liberally coat fillets with the egg wash.
3. Sprinkle black pepper, garlic powder and sea salt lightly over each fillet.
4. In a deep bowl place each fillet in the tapioca flour, generously coating each side.
5. Heat olive oil and butter in skillet or non-stick pan on medium-high heat. Note: It’s important to make sure the oil has reached temperature before placing the fillets in pan.
6. When oil is hot, add fillets. Sear for several minutes, until the bottom side is golden brown, and then flip each fillet. When second side turns golden brown, remove fish and set on a plate with a paper towel. This will soak up any excess oil. Repeat as necessary. Note: Depending on the thickness of the fillets, it will take approximately 5 minutes each side. The fillet should easily break apart with a fork.
7. Plate and serve with fresh steamed or baked vegetables.
GRILLED SEA BASS
1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon paprika lemon pepper to taste sea salt to taste 2 pounds sea bass 3 tablespoons butter 2 large cloves garlic, chopped 1 tablespoon chopped Italian flat leaf parsley 1 1/2 tablespoons extra virgin olive oil.
Preheat grill for high heat.
In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
Beer-Steamed Perch Fillets
For 4 serving(s)
600g perch fillets
1clove of garlic
750ml blond beer
1. In the bottom section of a steamer or couscous maker, cook the beer for 10 minutes with the carrot, onion, celery, leek, garlic and juniper berries.
2. Wrap the fish fillets in spinach leaves that have been blanched for 1 minute.
3. Cook the fillets in the steamer basket over the simmering beer and aromatics.
SERVE AND ENJOY.
TEA-SMOKED SABLEFISH on MANDARIN PANCAKES
2 cups flour
1 tbsp sugar
1 cup boiling water
oil, as needed
In a mixing bowl, pour boiling water into dry ingredients. Stir with a wooden spoon until dough begins to form. Allow dough to cool slightly. Turn out onto kitchen counter and knead for five minutes. Cover the dough with a bowl for 10 minutes and let rest. Roll the dough out to 2mm thickness. Use a cookie cutter or drinking glass and cut the dough into 6cm rounds. Brush half of the cut rounds on one side with oil. Take the un-oiled rounds, and place one on top of each successive oiled round. With a rolling pin, roll out each pair of rounds to 10cm. Cook in an un-oiled pan on medium heat, turning once until each side is lightly browned. Once cooled, tear the two thin pancakes apart.
1/2 cup sugar
1 cup rice
2 tbsp early grey tea
Line a wok with tin foil. Mix sugar, rice and tea, pouring on tinfoil. Place wok steaming rack above tinfoil. Put on high heat and turn kitchen fans on. When sugar begins to smoulder, place sablefish onto steaming rack. Cover wok with lid and smoke for 5 minutes. Remove from wok, pat dry. Once smoked, pan sear the sablefish until cooked or finish in the oven at 350F.
Ginger Scallion Condiment
1/4 cup ginger, finely grated
1 bunch green onions, finely chopped
1/4 cup oil
1 tsp soy sauce
1 tsp mirin
1 tbsp sushi vinegar
Mix all ingredients into a bowl and set aside to let flavours blend for 20 min.
Serve pancake topped with sablefish, condiment mixture, and mixed baby greens.
SALT COD WITH TOMATOES AND CAPERS
2 pounds center-cut skinless boneless salt cod (baccalà), rinsed well
2 tablespoons salt-packed capers*
7 tablespoons extra-virgin olive oil
1 medium onion, finely diced (about 1 1/2 cups)
4 1/2 teaspoons red pepper flakes
1 (28-ounce) can whole San Marzano tomatoes in juice
1 teaspoon kosher or coarse sea salt
1/4 cup fresh flat-leaf parsley, coarsely chopped
1/4 cup plus 1 tablespoon fresh mint, coarsely chopped.
In large bowl, combine cod with water to cover by 2 inches. Cover and refrigerate, changing water 3 times a day, 1 to 3 days. Refrigerate until ready to use.
In small bowl, combine capers with water to cover by 1 inch. Cover and refrigerate 1 day, changing water 3 times.
Drain and rinse capers, then squeeze dry. Drain cod and pat dry, then cut into 4- by 2-inch pieces.
In heavy 6- to 8-quart pot over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add onion and sauté until softened and golden, 3 to 4 minutes. Add red pepper flakes, capers, tomatoes and juice, and salt. Using wooden spoon, gently crush tomatoes. Bring to simmer, then carefully add cod. Add parsley and 1/4 cup mint and gently spoon some of sauce over cod. Simmer, uncovered, until cod is tender and heated through, about 5 minutes.
Using slotted spatula, transfer cod to serving platter. Remove pot from heat and stir in 3 tablespoons olive oil. Spoon sauce over fish, then sprinkle with remaining 1 tablespoon mint and 1 tablespoon olive oil. Serve warm or at room temperature.
APPLE TROUT FILLETS
4 rainbow trout fillets
2 tbsp (30 mL) thawed apple juice concentrate
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) cider vinegar
1/2 tsp (2 mL) paprika
1/4 tsp (1 mL) pepper1 pinch salt
Pat fillets dry; arrange, skin side down, on plate. In bowl, stir apple juice concentrate, mustard, vinegar, paprika, pepper and salt ; brush some of the sauce onto fillets.
Place fillets, skin side down, on greased grill over medium heat; close lid and cook, brushing once with remaining sauce, for 12 to 14 minutes or until fish flakes easily when tested with fork.
Wrapped Roasted Halabut & Tomatoes
2 - large leaves Swiss Card or Bok Choy
1 - green onion chopped
2 - pieces Halibut - or Salmon
1 tsp - Lemon herb seasoning or1/2 c - Lemon Marinade
6 - cheery tomatoes - cut in half
1 - lemon - cut into wedges
Preheat oven to 400 F.
Line baking dish with greased foil.
Season fish with seasoning of marinade.
Boil saucepan of water. Cook Swiss Chard for 30 seconds. Remove from water and plunge into ice water. Spread on to towel vein side down to drain. Top with green onions.
Place a piece of fish on each leaf. Wrap the Swiss chard around the fish, secure with a toothpick. Place on baking dish.
Place the tomatoes at the other end of the baking dish.
Bake for 9 - 10 minutes, until fish flakes easily with a fork.
Transfer the fish to dinner plates and top with the tomatoes. Serve with lemon wedges.
BBQ SALMON FILLETS
Ingredients - Coarse rock salt and Demerara brown sugar (it's the real dark brown sugar, not the golden stuff)
- Cover the fillet with coarse rock salt for one hour
- Rinse off all of the salt, and cover with demerara sugar
- Spray the BBQ grill with "Pam" (less mess)
- Preheat BBQ to a medium heat
- Cook the fillet with BBQ lid covered until you see little white fat spots starting to bubble through the flesh. The sugar will also melt creating a lot of smoke, this is okay, just make sure it doesn't start an inferno in your BBQ.
Eat it as is or if there is any left over put it in sandwiches for the next day.
Smoking or Kippering Salmon
• Kippered Salmon is a variation of hot-smoked salmon. Hot-smoked salmon is cooked in the process of smoking, whereas cold-smoked salmon (like Lox) is cold-smoked, with the product never exceeding 90° F. Hot-smoking accomplishes two ends: (1) flavoring and preserving the fish with smoke, and (2) cooking it just until the flesh is "denatured," or opaque. Further hot-smoking dries out the product and gives it the remarkably unpleasant sensation when eaten of fish-flavored sawdust or cotton. The only challenging step here is bringing the product to the proper temperature (130°-132° F.) in the smoker. None of the other steps has to be perfect. Only the temperature is critical, so don't set the pieces in the smoker and go watch a movie — you really have to baby-sit the product!
• There are five species of salmon: (Chinook), (Coho), (Sockeye), Pink (Humpy) and Chum).Salmon is the oiliest, and makes the best kippered salmon, although any salmon is better than no salmon, if you are really trying to kipper! Pink is generally canned.... Dog salmon, so-called because of the spawning males’ prominent canine teeth are spurned by many people, but some consider this pale-fleshed species to be superior. It's also said that they're called Dog Salmon because Natives dry them and feed them to their sled dogs in the winter.
• There's nothing really difficult about kippering salmon, as long as you have appropriate trays and bins and a good smoker. But the process demands your close attention for 24 hours...... if you do everything right, you'll be rewarded with the best kippered salmon you've ever tasted — Kippered salmon that sells for as much as $35/lb or more at gourmet shops!
• There are four main steps in making kippered salmon:
1. Filleting the salmon, cutting into serving size pieces and scoring the skin
2. Dry salting (12 hours)
3. "Painting" with a rum and brown sugar mix (4-6 hours)
4. Smoking (3-4 hours) Critical step!!!
• First of all you need fresh fish, not thawed-out frozen fish, whose flesh is somewhat broken down by the freeze-thaw cycle. But if you cannot get fresh, you'll have to make do with frozen, as it's better than nothing. Treat your fresh salmon as the precious commodity it is! Keep it well-refrigerated or on ice until you start processing it: letting unprocessed fish sit around at room temperature even for an hour will noticeably degrade it.
• Fillet the salmon, but leave the skin side intact. Cut into serving size pieces. IMPORTANT NOTE: If you are using Chinook salmon, try to stay with fish under 20 lbs: larger fish yield such thick pieces that it's difficult to cure them and smoke them.
• Score the skin side with a razor blade in parallel cuts (to allow the salt-sugar mix to be absorbed). Don't cut the flesh — only the skin!
• Prepare a dry mix in the proportion of 3 parts coarse salt to 4 parts brown sugar. Avoid iodized salt.
• Sprinkle a layer of the salt-sugar mix on the bottom of a glass/plastic/stainless steel/porcelain tray or bin (never aluminum).
• Make a layer of the filleted pieces, cover with the salt-sugar mix, put another layer on, and so forth, until the bin/tray is filled. Put more mix on the thicker pieces, less on the thinner pieces. Sorry... can't quantify any better than this. It's just a matter of learning....I call it "differential salting."
• Let the bin sit for 12 hours. Lots of syrupy liquid will appear (as the salt and sugar draw water from the fish). As the salt and sugar pretty much stop any decomposition, the bin need not be refrigerated, but try to keep it in a cool place.
• Remove the pieces and rinse off any remaining salt-sugar mix with cold running water.
• Spread the pieces, skin side down, on a large towel on a table.
• Prepare syrup of brown sugar and dark rum...... say, two pounds of sugar to a fifth of rum..... Pretty thick.... you have to heat it to dissolve the sugar. Use full-bodied, dark rum such as Myers or Coruba. The molasses flavor of the dark rums harmonizes with the brown sugar — after all; both are made from the same cane. Light rums just won't do the trick.
• Brush the syrup onto each piece. Set a fan at the end of the table where the fish is laid out. As the syrup is absorbed, brush on a new layer. Do this for 5-6 hours until a pellicle (or "skin") of syrup forms on the surface of the fish. Don't worry: when it's all done, the surface will not be tacky or sticky.
• Then, put the pieces into a smoker, the thicker pieces closer to the heat source, and the thinner pieces farther away. Smoke for about 3-4 hours.... with hickory, alder, cherry, apple.... anything but mesquite.
• THIS IS THE CRUCIAL STEP.... slowly raise the temperature of the pieces to 130-132° F... to just where the fish flesh denatures and turns from translucent to opaque. Too high, and the product will be dry. Too low, and it will be raw. I use two of those Polder Remote Thermometers with a remote cable, the probes stuck into the pieces nearest the heat source, (these pieces will be done first). If you heat the pieces too quickly, ugly blobs of white curd will form on the surface, and the product may be cooked on the outside while still raw on the inside.
• As the pieces reach temperature (they will not all be ready at once, of course, unless you have a giant professional, temperature-controlled smoker), remove them, let them, cool, and pack for freezing.
• NOTE: Unlike frozen fresh fish, which, even when vacuum-packed, goes "off" in six months at the most, frozen, vacuum-packed kippered salmon will endure for up to 4 years in a freezer that holds temperatures at or below 0° F.
BAKED STUFFED TROUT
Lake Trout (3-4 lb.)
Instant chicken stuffing
Make the stuffing according to pkg. directions.
2. Clean trout by gutting only. leave head and tail on.
3. Lay out tin foil, double thickness and big enough to wrap trout completely.
4 Lay trout on foil and stuff cavity.
5. Sprinkle with salt, pepper and lemon juice. Add a couple of tablespoons of oil around fish wrap trout and place on grill above flames for about 45 minutes.
6. Remove from fire and unwrap. Skin will peel off.
Blackening spices: available at most grocery stores.
Heat fry pan with light coating of peanut oil (seems to take heat better than canola oil)
Coat fillets liberally with spice mixture.
Cook on fairly high heat turning once
This is a fairly spicy Cajun preparation and goes well with rice or au gratin potatoes.
TROUT WITH THE TRIMMINGS
6 trout fillets (3 trout ;) )
9 strips of bacon (if the number of fillets changes, change the number of bacon strips accordingly, one per fillet) (# of fillets plus 3 = bacon strips)
1/2 white onion
Your favorite seasoning
Lay 3 strips of bacon at bottom of pan (dutch oven works the best, but other pots/pans/foil/etc work)
On top of bacon, lay a fillet.
Cover fillets cross-wise with 3 more bacon strips and repeat step 2.
Cover top fillets with bacon.
Top with sliced onions.
cover and cook for 30-40 minutes.
CORNMEAL FISH FRY
1.5 cups fine ground cornmeal
1 heaping tablespoon of paprika
1 level tablespoon of black pepper
1 level tablespoon of garlic powder
1 teaspoon salt
1 brick of Crisco shortening (butter flavored)
(Catfish works best with this recipe).
Mix the dry ingredients in a bag prior to going on trail. Fillet your fish and pat them semi-dry. Roll each fillet in the cornmeal mixture prior to frying.
Heat the brick of Crisco in the pan so it is nice and hot. Fry the coated fish in the grease and enjoy!
BAKED TROUT DIJON
In a cup or bowl, make a sauce of about 50% dijon mustard and 50% squeeze margarine. Mix well, then slather liberally over all sides of your trout fillets. Sprinkle rosemary over the trout (all sides) and then wrap trout into foil packets.
Place directly on hot coals of the fire for about 10 minutes per side, depending on how much trout is in each packet. Open up and dig in!
Curry/ginger Fish Sauce
A piece of Ginger root or tablespoon of Curry powder
A lump of brown sugar
A cube of chicken broth
A pinch (or more) of cayenne pepper
Whatever fat or oil you have on hand (not bacon grease - I love it too, but too strong)
Add the oil/butter/what have you to the coffee cup and get it hot. Add curry powder, stir it for 30 seconds. Add a cup of water. Wait for it to boil. Add chicken stock cube. Let it dissolve. Add brown sugar and then cayenne. Bring to a boil and boil until it starts to get thick. Dribble on your fish.
Add the oil/butter/what have you to the coffee cup and get it hot. While you are waiting, slice ginger root into 4 or 5 thin slices. Add water and boil. Add chicken broth cube and dissolve. Add ginger root and let it boil for a few minutes. Add brown sugar and cayenne. Boil until it starts to thin and bubble. Remove slices of ginger root and dribble on fish.
LEMON PEPPER LAKE TROUT
1 Lake Trout
Lemon pepper spice
Gut and remove the head of the Trout. Place as many onion and lemon halves as the cavity will hold. Add some butter, and don't be shy with the lemon pepper. Wrap in foil with a tight seal. Cook over coals on the fire grate until the fish is done, which may take 20-30 minutes. Be careful when you flip it over not to tear the foil or you will feed a grease fire for awhile and have a drier fish to eat. The skin should stick to the foil. Remove the top half of fish from the ribs and backbone, followed by the entire backbone and ribs, with the other half of the boneless fish waiting for you when you want 2nd helpings.
Sweet And Sour Walleye
Cubed Walleye fillets
Tempura batter mix
sweet and sour sauce in a plastic bottle
Cube walleye fillets and dip in tempura batter, fry in hot oil.
Heat sweet and sour sauce
Mix fried walleye with sweet and sour sauce and serve over rice.
SOGGY SHORE LUNCH
ShoreLunch (Original Recipe)
ShoreLunch (Oven Style)
Fillets that were swimming 2 minutes ago - Bass, Pike, Walleye
(cut into bite size pieces)
Lemon Juice (Real Lemon brand in a tiny squeeze bottle)
Place fish pieces on aluminum foil. Sprinkle as much original recipe ShoreLunch as the fish will hold. Squeeze on a little Parkay. Add a little oven style ShoreLunch and a few drops of lemon juice. Fold foil to make a sealed pack. Wrap in another layer of foil. Cook over a medium fire, flipping occasionally (especially when it sizzles) until you think its done.
Poor Man's Lobster (poached Fish)
2 Cups water
1 Tablespoon salt
1 Tablespoon minced dried onions
1 Tablespoon butterbuds
1 Tablespoon dried lemon peel
Bring water and spices to simmer in fry pan. Add fish and poach until fish flakes apart when checked with fork. Remove fish and serve, perhaps with some melted butter. Liquid can be used for multiple pounds of fish.
1lb boneless skinless bluegill fillets
oil for frying
Crush saltines to crumbs.
Mix saltines, egg, salt, pepper in bowl.
Mince fish with knife and add into mixture.
Form into golfball sized balls.
Fry until golden brown.
1/2cup powdered milk
1/4cup potato flakes
1/4cup all-purpose flour
2 teaspoons butter-flavored granuales
2 teaspoons dried parsley
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon course ground pepper
3 cups water
1 cup whole-kernel corn
6oz crabmeat (or fish)
3 tablespoons crumbled bacon
Combine powdered milk, potato flakes, flour, butter granules, parsley, salt, onion powderand pepper; set aside. Bring water to a boil in a saucepan over medium-high heat. Stir in powdered soup mixture. Reduce heat and simmer 3 minutes, until thickened. Stir frequenlty to prevent sticking. Stir in corn, crab, and bacon. Cook over low heat, stirring frequently.
Cajun Lake Trout
1 Laker 2-4 lbs.
1 large onion
1/2 bottle of Tabasco
Gut and take the head off the Laker. Then stuff the cavity with some butter, the 2 onion halves, and pour in the 1/2 bottle of Tabasco. (Don't be shy with the Tabasco.) This has to be done on a sheet of foil (or a foil cooking bag). Seal it in the foil and cook it on the grate over coals. For a good sized fish it could take 20-30 minutes. The skin should stick to the foil, the meat can easily be removed from the top half, then the backbone and ribs in one piece, leaving the other half ready to eat as well. Don't forget to eat the onions.
Cajun Fire Fish Burritos
Fish can be walleye or lakers. Dice fish into bite-size pieces.
Canola oil and/or squeeze marjorine. I use 50/50 blend.
Red beans and rice mix or Jambalaya mix
Large flour tortillas
Sprinkle cajun spice on wet fish pieces. Be liberal.
Fry fish in hot oil/marjorine blend. It should be smokin' hot.
When fish are cooked, remove from fire and place in covered pot well lined with paper towels.
In same skillet, use stovetop method to cook red beans/rice or jambalaya mix. When about 1/2 cooked, add fish back in to heat.
Sprinkle with tobasco to and add lemon juice to taste. Stir well. When done, spoon into hot buttered tortilla and roll into burrito.
Steelhead Steaks with a Flair
5 steelhead steaks
1 c of mayonaise
2 garlic cloves (minced finely)
5 sundried tomatoes (minced finely)
a dash of pepper and a sprinkle of sea salt
1 tsp dill weed (or dill as some prefer) same thing
Mix marinade ingredients and spread onto the steelhead (both sides). Wrap in tinfoil overnight. You can bbq them or do them in the oven at 350 until the marinade begins to brown and fish flakes away from bone. This marinade keeps the fish so moist and adds a flair of flavour.
Put the fish in a baking dish, cover about 2/3 with milk, a small pat of butter on each piece, and bake for 1 1/2 hour at 350 degrees.
Cook as above, but cover with a can of 'Campbells Mushroom Soup'. This is the first way I ever baked halibut and it isn't bad and it is certainly easy.
As above, but cover 2/3 with chicken broth.
Kids love this breaded, you can even use 'Shake and Bake'. I rinse fillets, dip them in flour, coat them in an egg mixture (I use the yolks and whites), roll in crumbs, and bake. You can also do this but instead of baking, put in a medium hot frying pan with a tablespoon of oil.
I've cooked halibut for 100 people by arranging fillet chunks in large baking dishes, covering about half way with 2% milk, putting a small dab of butter on each piece, baking as above, then sprinkling with paprika before serving to give it a little color.
Small dab of butter and squeeze some lemon on each piece. Broil about 7 to 10 minutes, turning once.
As above, but brown on top some shredded parmesian cheese just before serving.
Coat with olive oil, put on a medium hot grill, turn once, done in about 8 minutes.
Dab of butter and squeeze of lemon, turn after 4 minutes and dab and squeeze side two. Serve and enjoy.
cut fillet into small portions
rinse and drain
dredge in flour
dip into egg mixture (beaten whites and yolks)
shake in a paper bag with cracker crumbs
fry in hot pan with 1/8 inch of vegetable oil
cooks quickly, about 3-4 minutes per side, done when brown and flakes
This is actually my oyster recipe (dip raw oysters into steaming water ~ 1 minute, then cut into nice sized pieces)
Wrap 3/4 inch pieces of halibut with bacon, hold tight with a toothpick, cook em in the broiler, turning once.
Well I cut up the whole 19 lb spring salmon I caught on the weekend and made it into candied salmon. I basically used the Salmon Universities procedure.
Quantities of incredients varies with the amount of fish you have.
I used 5 cups of Best Brown sugar, 2 cups of Koscher salt, 2 teaspoons of Garlic powder and 1 table spoon of cracked black pepper. Mix it all in a bowl.
The cubing method I saw online works great with larger pieces and helps the brine cover for surface area. Leave the skin on and don't cut right through.
Start layering the fish and brine material until totally covered.
Alot of recipes I have read about candied salmon say to leave in the fridge for 6-8 hrs. This is the third batch I have made this way and I leave it for 24 hrs. I take it out every few hours and stir it up and flip the pieces etc. The brine starts melting within an hour and looks like thin molases in a few hours.
Rinsed lightly and put out to dry. I transfered them from the paper towel to the smoker racks and turned a fan on in the kitchen and let it sit for a couple of hours.
I upgraded from a Big Chief to the Bradley Digital last year and I absolutely love it. You can control the temperature, smoke time, and oven time and the insulated body and door works great if you have a breeze or what have you outside with out a lot of temerature fluctuation.
I put ice cubes in the bowl at the bottom to help keep the smoke time cooler. I smoked this fish with Alder for about 2 hours without the oven on just the smoker.
When the smoking is complete I baste the fish with maple syrup. I turn on the oven at 150 for 2.5 hrs then baste again. I then turn it up to 200 for another 2.5 hrs or until I get the firmness that I like. I feels moist when I take it out but it is just about right after being in the fridge overnight.
There are tons of good smoking recipes out there. I'm going to try some new ones this year. So far everyone that has tried this stuff says it's real good.
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