How should I cook the fish?

[Kymery]

Well, now that I have about 20 fish from the last two months, I figured someone has a good way to cook them. I have done it the following ways:

Straight on the BBQ-with lemon, garlic, rosemary and butter in the opening.

Wrapped in foiled, same as above.

Fried.

Smoked - not particularily my favorite..I am not big on smoked stuff, although hubby is.

We are looking for one Doug saw but can't totally remember, something about Soy Sauce and Maple syrup marinade....anyone??

I appreciate your help.:o

[Rose]

http://fishing.about.com/od/cookingyourcatch/Recipes_for_fish.htm

I just love the internet....thanks for inventing it Al Gore!!!

[Kymery]

Great Idea...also hoping someone has a tried and tested recipe! We got this fishing magazine from the tack store up there and it had some great ones too that we are gonna try, figure we have enough to do trial and error!

[Rose]

My only tried and true recipe is to take the fish to a restaurant with a great chef and have them cook it for me. :D

[Kbug&Shanrock]

My only tried and true recipe is to take the fish to a restaurant with a great chef and have them cook it for me. :D

I like the way you think!

[horsephotographer]

I like the way you think!
Ditto....
lol

[Cooter]

i once saw a recipe for cooking fish in a dishwasher...seriously.

[Rose]

I've got a Pots & Pans setting on my dishwasher but I don't think I've seen the fish setting.

[horsephotographer]

Ok...
I should really be helpful...
Foil wrap lemon juice a little olive oil season with sea salt and a little cracked pepper and lemon pepper seasoning on each side.

You also can place a sprig of rosemary but can get strong .

Place IN foil wrap loose like a burrito so it can steam fold in ends place on grill about 4 min each side for salmon. and other thicker pieces add 2 min each side.
Take off grill let set for 5 min to finish steaming....

OK now I don't want to be smelling any fish in the other threads....:D

[Rose]

Ok...
I should really be helpful...
Foil wrap lemon juice a little olive oil season with sea salt and a little cracked pepper and lemon pepper seasoning on each side.

You also can place a sprig of rosemary but can get strong .

Place IN foil wrap loose like a burrito so it can steam fold in ends place on grill about 4 min each side for salmon. and other thicker pieces add 2 min each side.
Take off grill let set for 5 min to finish steaming....

OK now I don't want to be smelling any fish in the other threads....:D

smell of fish - just nasty
smell a thread - LOL
eating fish - just the best!!!
I'm a very big sushi fan and that's what I had for lunch today.

[horsephotographer]

smell of fish - just nasty
smell a thread - LOL
eating fish - just the best!!!
I'm a very big sushi fan and that's what I had for lunch today.
Oh yes love sushi and Salmon and sea bass are my favorites from Pacifica of course..(here in the desert)
Just got out of the pool...
Great night here in the desert now off to lakers party...:)

[Kymery]

i once saw a recipe for cooking fish in a dishwasher...seriously.

I bet that is a way of steaming the fish! hmmmm...but then my dishwasher would make all my dishes smell like fish for weeks...not!!!

I am gonna BBQ them this weekend....straight on the grill with some blackened seasoning on them! yummmmmy!!

[horsephotographer]

smell of fish - just nasty
smell a thread - LOL
eating fish - just the best!!!
I'm a very big sushi fan and that's what I had for lunch today.

I just got the gist of the smell a thread.....
Now that made me lmao.....
lol...
You are such a hoot....:D

[scarr]

Cook it in the dishwasher: http://www.thesalmons.org/lynn/dishwasher.html

or cook it on the way to your camp site: http://www.wisebread.com/cooking-great-meals-with-your-car-engine-the-heat-is-on

[horsephotographer]

Great sites scarr...
You are always so helpful...:)

[Kymery]

Cook it in the dishwasher: http://www.thesalmons.org/lynn/dishwasher.html

or cook it on the way to your camp site: http://www.wisebread.com/cooking-great-meals-with-your-car-engine-the-heat-is-on

Thank you scar, very interesting!!!

[horsephotographer]

Maybe we should send lots to the recipe thread..lol:D

[Kymery]

Only looking for my FISH recipes...dont want to scan thru tons of recipes...but thank you anyway.

[TheMommie]

This is a great thread thanks. I'm the only one who likes fish in my family so I order it sometimes when we go out. No clue how to cook it, although there's lots of stuff i can't cook. Doug says I'm the nuker and reheater of the family.
But just maybe I'll try one of these fine recipes.

[Kymery]

This is a great thread thanks. I'm the only one who likes fish in my family so I order it sometimes when we go out. No clue how to cook it, although there's lots of stuff i can't cook. Doug says I'm the nuker and reheater of the family.
But just maybe I'll try one of these fine recipes.

UGH...STAY AWAY FROM THE MICROWAVE! Doug (mine) eats all the leftovers at the job...My kids learned to like fish (not the daughter) due to fishing. Sons love Salmon.

I agree that I love this thread (not patting on back) just that it is for one specific thing. MY FISHIES!!

I love to cook, always twisting recipies. Made a great Chicken Curry last night, even my daughter liked it...so had to be descent...now if I can remember how I twisted it, but I do remember th Mango Chutney helped it become sweet on the spicey part.

[Rose]

Over my oven I have a sign that says:

I serve 3 meals...
*Frozen
*Microwave
*Take Out

[TheMommie]

Maybe we should send lots to the recipe thread..lol:D


That thread is a good one too. I even cut and paste a few in my maybe someday I'll be brave enough to try file. Maybe we can just mention this thread there for those in need of fish recipes.

Thanks to all the good cooks out there/here well you know what I mean.

[Kymery]

Over my oven I have a sign that says:

I serve 3 meals...
*Frozen
*Microwave
*Take Out

Does the hubby approve...or is there one? lol

[TheMommie]

Over my oven I have a sign that says:

I serve 3 meals...
*Frozen
*Microwave
*Take Out

OMG Rose, I soooooooo need that sign. Did you make it or buy it?

[Kymery]

OMG Rose, I soooooooo need that sign. Did you make it or buy it?

Do you have a printer?:D

[TheMommie]

Do you have a printer?:D

Unfortunately, if I just made one. I don't think it would have the same effect on my family as if it were store bought. :p

[Rose]

OMG Rose, I soooooooo need that sign. Did you make it or buy it?

I purchased the wooden sign in a gift shop in Big Bear.

When I saw it I was cracking up. I actually cook but it was never good enough for my mom whom made EVERYTHING from scratch. Even churned her own butter. Not kill your own meat...P L E A S E.

I LOVE fish (including what she called bait) so she used to tease me that I must have been adopted or given to her by gypsies.

She wanted to grill some shrimp for her last husband and he told her that he didn't like shrimp because it was so crunchy. It took her a few minutes to figure out that he was hillbilly enough to eat it with the shell on and didn't know any better. :eek: :D

[Kymery]

Rose, that is a great story! Gotta love the old school cooking stories.

I have a step mom whom always has to outdo everyone!! NO matter what! I am more simple..if you dont like it....eat it anyway! AND LIKE IT

[horsephotographer]

That thread is a good one too. I even cut and paste a few in my maybe someday I'll be brave enough to try file. Maybe we can just mention this thread there for those in need of fish recipes.

Thanks to all the good cooks out there/here well you know what I mean.
I'm glad you are enjoying it mommie...
My 12 year old daughter are making Friday's recipe day.She picks one and I teach her to make it....
Yes lots of country singers love cooking.....
I love the cooking channel...
You should try one. Trust me it will be fun no matter how it turns out...:D

[horsephotographer]

Over my oven I have a sign that says:

I serve 3 meals...
*Frozen
*Microwave
*Take Out

That is a hoot....:D
My spoiled husband would love that....
I remember when the ranch house was remodeled no kitchen and that is exactly what we did for months.
Great memories and it was fun....

[Kymery]

Well, Doug just found that syrup and soy sauce recipe for the fish so we are gonna marinate that for this weekends dinner. With this hot weather we are expecting, the BBQ is gonna be a must!

It better turn out good! Or I take back over the cooking of the fish..hahaha

[Rose]

If the fish turns out good, PLEASE post the recipe Kymery.

[Kymery]

If the fish turns out good, PLEASE post the recipe Kymery.

You got it chickie!

[horsephotographer]

Barbecued Fish

Ingredients:

1-1/2 pounds firm -- whitefish fillets
- such as red snapper
- or halibut
***Marinade***
1 small onion; chopped
1/4 teaspoon ground cloves
1 tablespoon brown sugar
1 teaspoon chili powder
1/4 cup cider vinegar
1/4 teaspoon cayenne pepper
2 tablespoon catsup
2 tablespoon dry mustard
1 teaspoon Worcestershire sauce

Instructions:

COMBINE ALL SAUCE INGREDIENTS in a pot, place over medium heat and boil until reduced to a thin syrup. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the marinade. Place fish steaks or fillets in a baking dish and spoon some marinade over them, coating all sides. Marinate in the refrigerator for 1 hour. Pour off marinade into a small pan and heat to boiling. Grill the fish over hot coals, basting with a teaspoon of the marinade on each side. Remove fish when internal temperature reaches 155F or the fish is just flaky and the translucent color is gone.

[horsephotographer]

"Hot" Grilled Trout

Ingredients:

1/4 cup lemon juice
2 tablespoon margarine -- melted
2 tablespoon vegetable oil
2 tablespoon parsley -- chopped
2 tablespoon sesame seeds
1 tablespoon Tabasco hot sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt
4 brook trout -- about 1 pound each

Instructions:

In shallow dish, combine lemon juice, margarine, oil, parsley, sesame seeds, TABASCO sauce, ginger and salt; mix well. Pierce skin of fish in several places with tines of fork. Roll fish in juice mixture to coat inside and out. Cover. Refrigerate 30 minutes to 1 hour, turning occasionally. Remove fish from marinade; reserve marinade. Place fish in hand-held hinged grill; brush fish with reserved marinade. Cook about 4 inch from hot coals 5 minutes. Turn; brush with marinade, cook 5 minutes longer. Fish is done when it flakes easily with fork. If desired, serve with additional TABASCO sauce.

[horsephotographer]

Fish House Grilled Trout

Ingredients:

2 cups tomato sauce -- (15 oz. can)
1/2 cup dry white wine
4 tablespoon butter -- melted
2 tablespoon lemon juice
2 tablespoon green onion -- chopped
1 teaspoon salad herbs -- dried
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
6 trout -- whole, dressed

Instructions:

In small saucepan, combine tomato sauce, wine, melted butter, lemon juice, green onion, salad herbs, sugar, salt, and hot pepper sauce. Simmer 10 to 15 minutes. Grill fish over hot coals 10 minutes on each side. Brush both sides of fish with sauce during the last few minutes of grilling. Pass remaining sauce.

Summer is here....
Hope you enjoy:)

[horsephotographer]

Grilled Fish Tacos

Ingredients:


Instructions:

Marinate shark or fish fillets (tuna, swordfish, halibut, mahi-mahi, or whatever) in lime juice and salsa picante (as "picante" as you wish) for about 30 minutes. Grill the fillets on a charcoal, electric, or gas BBQ grill (or a ribbed cast iron "grilling" pan on a stove top), sprinkling both sides with Rich's pico de gallo spice mix (see above) during the grilling. The grill can be brushed with olive, corn, or peanut oil to keep the fish from sticking. When done, slice the fish into approx. 1/2 inch slices and serve as above. To be honest, when I suggest fish tacos to visiting friends or relatives from out of the So. Calif. area, I usually get some sort of a response such as "you ain't gonna put no fish on MY taco." But those who try 'em usually like 'em...

[horsephotographer]

Grilled Rainbow Trout With Apricot Salsa

Ingredients:

4 6 oz rainbow trout fillets
1 cup fresh apricots -- diced
1 small avocado -- diced (1/2 cup)
3/4 cup fresh pineapple -- diced
1/4 cup red pepper -- diced
1-1/4 tablespoon lime juice
1 teaspoon cilantro -- finely chopped
fresh ground pepper -- to taste

Instructions:

In a medium bowl, combine apricots, pineapple, avocado and red pepper. Sprinkle with lime juice and cilantro; toss and chill. Grill trout on oiled grate for 2 minutes. Turn trout and grill for 2 more minutes, or until trout turns opaque. Top with apricot salsa and serve immediately. Adapted from a National Fisheries Institute recipe.

[horsephotographer]

Just let me know what kinda fish you want to cook and this Martha Stewart will post a recipe of the day....
I'm sure it will be helpful for a great grilling summer....:)

[Rose]

I love grilling on my George Foreman. A girlfriend gave me one when she moved. I saw a commercial for the new ones with removable plates (A LOT easier to clean) so I purchased the deluxe model and gave my old one to a co-worker. I grilled some of the best salmon and I can't wait to try other fish recipes on it.

P.S. Grills chicken in half the time.

[horsephotographer]

I love grilling on my George Foreman. A girlfriend gave me one when she moved. I saw a commercial for the new ones with removable plates (A LOT easier to clean) so I purchased the deluxe model and gave my old one to a co-worker. I grilled some of the best salmon and I can't wait to try other fish recipes on it.

P.S. Grills chicken in half the time.
Wow I love salmon...
I will put up a few ahi recipes for you too my friend.
Very sweet to pass on the old grill.What a nice friend....
I have one somewhere but I think it's older....

[socalcountrygrl]

Like To Fish....Hate To Eat The Fish :( Good Luck!!

[horsephotographer]

Ohhh but it is good for you....
Wait if it is not from a polluted source or mercury filled water source....

I understand I use to hate fish also.After a bout with cancer i learned to love the fresh food on this earth...
I try and stay away from all processed and meat so many hormones no a days kinnda sad really...
What is your favorite food to cook?:D

[Kymery]

OK..OK...I have a cook book, infact several of them...I was just looking for personal recipies!! lol

[horsephotographer]

Ok Rose here is a good one for you...
A personal favorite of both of us Salmon it is great on a plank ask Thom...
Cedar Plank Salmon

Ingredients:

2 salmon fillets
2 thin untreated cedar planks
lots and lots of ginger -- chopped
2 tablespoon lime or lemon zest -- chopped fine
2 tablespoon orange zest -- chopped fine
salt and pepper
Cajun or Creole spice mix
olive oil

Instructions:

This is a variant of a signature dish of Emeril Lagasse (of the TVFN fame). The original recipe used horseradish and trout instead of ginger and salmon. I had a hard time finding thin cedar planks (shingles) sold singly in the local hardware store, they seemed to only sell them in bunches of 40. I did however find untreated cedar shims that I was able to make do with. So anyways, here's what you do: Preheat your grill and oil up one side of the cedar with your olive oil. Sprinkle a bit of the Cajun seasoning on the plank, and lay the filet of salmon on top. Season the filet with salt, pepper, and the spice mix. Cover the filet completely with the ginger and zest -- this adds flavor and helps the fish retain all of its moisture. Put the whole thing directly on the grill over the coals, close the lid, and stand back! The thing will smoke like crazy for a while. Check on the salmon after 15 minutes. If the plank catches on fire before the salmon is done, simply spray it with some water (I had to do this a couple times). When the salmon is done, you can either serve the whole thing with the cedar flaming around the edges, or remove it from the cedar plank and serve. You may wish to remove most of the crushed ginger topping as it is a bit overpowering. A nice sauce to accompany this can be made with soy sauce, green onions, and sesame oil.

[horsephotographer]

Grilled Cajun Swordfish

Ingredients:

4 medium swordfish steaks -- thawed
1/4 cup Paul Prudhomme s seafood magic spice -- or
-- Cajun spice blend
2 medium lemons -- cut in half

Instructions:

In a glass baking dish place a small metal rack inside the dish. the rack will keep the swordfish steaks up off the bottom of the glass and out of the liquid. Give both sides of the steaks a generous sprinkle of the spice blend. Pat the spice onto the surface. Let steaks marinate in refrigerator for 2-4 hours. Oil grill rack and grill over medium hot coals. Place some soaked mesquite flavor wood chips on the hot coals and grill the steaks with the lid in place. Grilling perfect swordfish is very critical. There is a very fine line between moist succulent and dry tough fish. The best results are with using a digital meat thermometer. Stick the probe in the middle of the steak as it grills and monitor the temperature. When it reaches 145F, take the steaks off the grill and serve. Serve with rice pilaf or couscous.

[Kymery]

Well, we cooked some of our bigger trouts, and two of the browns. We did some with spices and some just straight on the grill, and a bit of butter baste and fresh rosemary Doug got from a job site.

The best by far, is the straight on the grill ones! Nice and Flakey! We pigged out on that fish for sure. Yummy

[scarr]

Justin Monson's Grapevine Smoked Trout Salad

Yield: 2 main course servings or 4 appetizer servings

* 1 Idaho trout, skin on, boned, about 10 ounces
* Salt and freshly ground pepper to taste
* About 10 green beans, trimmed, cut into 2-inch lengths
* 1 small red onion, cut into strips
* Rice vinegar, enough to cover onion
* Lemon Crème Fraiche Dressing:
* 1/2 cup crème fraîche
* 1 small shallot, minced
* Zest of 1 lemon (minced colored portion of peel)
* 1 tablespoon freshly squeezed lemon juice
* 1 tablespoon sherry vinegar
* 1 tablespoons minced chives
* Salt and pepper to taste


Salad:
* 1 cup frisée lettuce
* 1 cup arugula
* 1 tablespoon toasted slivered almonds, see cook's notes
* 1 tablespoon sherry wine vinegar
* 1 tablespoon rinsed capers
* Garnish: 1 tablespoon chopped fresh chives
* Garnish: crostini (10 thin slices baguette, brushed with olive oil, toasted)


Cook's notes: Place almonds on rimmed baking sheet and place in middle of 350-degree oven. Toast until nicely browned, about 3 to 5 minutes; watch nuts carefully because they burn easily.


Procedure:
1. Start by smoking the trout: Season it with salt and pepper and smoke approximately 10 minutes according to manufacturer's instructions for stovetop smoker. Cool fish; flake off skin.

2. Bring about 2 cups water to rapid boil on high heat in medium saucepan on high heat. Add beans; boil until beans are tender-crisp (cooking time varies with size of beans). Drain beans and refresh with cold water; drain and set aside.

3. Place red onion strips in small glass or ceramic bowl. Add enough rice vinegar to cover. Set aside to marinate at least 5 minutes, or refrigerate well sealed up to 4 days. For salad, use about 1 generous tablespoon of the pickled onions (drained). Leftover pickled onion can be used in other salads or in sandwiches.

4. Prepare dressing: In small bowl, combine crème fraîche, shallot, lemon zest, juice, vinegar and chives, plus salt and pepper to taste; stir to combine.

5. In bowl combine frisée, arugula, almonds, pickled red onion, capers, chives, dressing and trout. Gently toss. Place on plates and top with chives and crostini.


Nutritional information (per appetizer serving): Calories 480 (48 percent from fat), protein 42.5 g, carbohydrates 20.2 g, fat 25.6 g (saturated 6.9 g), cholesterol 38 mg, sodium 495 mg, fiber 1.2 g

Source: Justin Monson, chef and owner, Vine, San Clemente


http://images.ocregister.com/newsimages/life/2008/06/26salad_lg.jpg

from http://www.ocregister.com/ocregister/life/fooddining/recipes/article_2077424.php

[Rose]

Posted on Rim of the World Websight....just an FYI for you.

After doing some digging around, I found a VERY reliable source that told me the whole story. Apparently, the sewage treatment plant in San Bernardino was closed down because a stray golf ball from the adjacent municipal course had somehow become lodged in one of the outflow pipes. As the effluent began to back up, one of the plant engineers remembered that Carp can consume up to 5 times their weight in sewage every day. After canvassing local bodies of water for high concentrations of carp, it was decided that Lake Gregory presented to optimum conditions. Several tractor-trailers disguised as gravel trucks were dispatched up the hill to the West end of the lake, where they dumped their loads in the wee hours of the morning. The golf ball has since been removed and the sewage is again flowing into the water hazards on the golf course, as it has been for some time. The levels of coliform bacteria are back down to acceptable levels in Lake Gregory and there is no reason to keep your kids out of the water. Don't eat any carp, though.

[Kymery]

Posted on Rim of the World Websight....just an FYI for you.

After doing some digging around, I found a VERY reliable source that told me the whole story. Apparently, the sewage treatment plant in San Bernardino was closed down because a stray golf ball from the adjacent municipal course had somehow become lodged in one of the outflow pipes. As the effluent began to back up, one of the plant engineers remembered that Carp can consume up to 5 times their weight in sewage every day. After canvassing local bodies of water for high concentrations of carp, it was decided that Lake Gregory presented to optimum conditions. Several tractor-trailers disguised as gravel trucks were dispatched up the hill to the West end of the lake, where they dumped their loads in the wee hours of the morning. The golf ball has since been removed and the sewage is again flowing into the water hazards on the golf course, as it has been for some time. The levels of coliform bacteria are back down to acceptable levels in Lake Gregory and there is no reason to keep your kids out of the water. Don't eat any carp, though.

ewwwwwwwwwwwwwwwwwwwwwwwwwwwwww:eek: