Favorite Fish Recipes

Unfortunately for the fish, I watched Ratatouille the other day, and I am in full on cook mode.

I also like to take photos, so here we go:

Salt Encrusted Red Snapper-

First, catch some decent sized Red Snapper and scale and clean 'em. Leave the head and tail intact.

Lay them down on an oval bed of moistened salt. I use Sea Salt, recipe calls for Kosher. I can't imagine there is a huge difference, but I am sure someone will tell me what it is.

http://ADAPS.smugmug.com/photos/238068769-O.jpg

Slice about 3 or 4 cuts into the flesh, and rub in some Thyme or Sage, or both. Rub some inside the cavity too.

http://ADAPS.smugmug.com/photos/238068793-O.jpg

Insert 3 or 4 lemon slices into the cavity, and cover the whole mess with wet salt, like a frickin snowman.

http://ADAPS.smugmug.com/photos/238068582-O.jpg

Bake at 450 for 30 minutes.

Should look like this when done. Salt layer is hard as a rock.

http://ADAPS.smugmug.com/photos/238068651-O.jpg

Crack the edges of the salt crust, and lift it off the fish.

http://ADAPS.smugmug.com/photos/238068858-O.jpg
http://ADAPS.smugmug.com/photos/238068885-O.jpg

Take a spatula and pry the flesh off the bone in 2 sections. It just lifts right off like magic. BTW- that is seasoning, not entrails.

http://ADAPS.smugmug.com/photos/238068748-O.jpg

This part is super fun. Like a cartoon or something. You just lift the tail, and all the bones come off in one shot. Toss these and the head.

http://ADAPS.smugmug.com/photos/238068626-O.jpg

Here is how much meat I got off of 2 decent sized fish.

http://ADAPS.smugmug.com/photos/238068818-O.jpg

Enjoy:

http://ADAPS.smugmug.com/photos/238068728-O.jpg

That looks delicious!

I buy most of the fish I eat but when in AK and given the chance to get out on a halibut boat....
Cube Halibut
Season liberally with grey salt and pepper
Saute in olive oil
Dunk Halibut in a big bowl of melted garlic and herb butter

Simple but it works.

Nice touch with the Three Philosophers. I like the crushed potato chip & butter recipe for walleye, perch. Simple and effective

halibut rockfish lingcod:

Mix bisquick ale, cajun seasoning, cayane pepper, and a bit of cornmeal
dip chunks of fish in batter
deepfry
salt

do the same for some onions and potatos (fish and chips!) serve with stout beer or ale
enjoy


Salmon
on fairly hot BBQ
Cajun, Garlic salt and lemon pepper added liberally to flesh side
Sear flesh side
flip move to lower heat and cover adding a bit more spices to flesh
Enjoy

Best served on beach with brown rice and fresh caught coonstripe or spot shrimp, drink PBR, Kokkanee, or Ranier

fish is best kept simple imo

so blackend or broiled or grilled

about as fancy as Ill go
http://www.foodnetwork.com/food/reci...36_158,00.html
or something in a very light ponzu/soy/azn style sauce (such as chilean sea bass or tuna)
or something in a very light mango chutney (like grouper or tuna)

another one I do is make a little lemon\caper\butter sauce like in the above link
but I broil the fish in the oven with some parmasean cheese ontop at the end until its golden.

Made this off the cuff a few nights ago:

- chopped organic purple garlic liberally inserted into fillet (happened to be sockeye)
- fresh lemon juice
- kosher salt
- dust with brown sugar (basically disappears onto the fish because of the acid in the juice)
- sear on relatively high heat in european butter (skin up) in cast iron skillet
- turn over after a few minutes until browned
- fresh thyme on top of the fish and into the oven at 350 degrees for about 5 minutes

Paired it up with a nice salad, and some long grain brown rice boiled in organic chicken stock. White wine of your choice and nosh!

I gotta say... THE best seafood I have ever had was when I lived in Houston. Fresh Gulf stuff. The cajun places were the best, but any of the local fish houses could cook up one hell of a flounder dish (local favorite). I love the flounder.

dinner tonight

going solo tonight so i didnt care too much about presentation or anything of the like. infact i was starving so from start to finish i was done in like 25minutes, including snapping a quick shot

blackened mahi with a little feta crumbles, broc's, and some wild rice
never done fish with feta before, but I figured what the hell since it was just sitting in my fridge.

it was good, but maybe a tad strong for my tastes. would have been better with a stronger fish perhaps or a not so strong cheese.

http://www.tetongravity.com/forums/a...1&d=1199852016

Ikan Bakar

ngredients
# 400-450g mackerel or like
# 2 tbsp oil
# 2 tbsp thick coconut milk

Ground:
# 2 cloves garlic
# 1cm ginger

Spices:
# 1/2 tbsp chilli powder
# 1/2 tbsp coriander powder
# 1/2 tsp turmeric powder
# 1/2 tsp cumin powder
# 1/2 tsp garam masala
# 1/4 tsp pepper
# 1/4 tsp salt or to taste
# 1/4 tsp sugar
# 1 tsp ikan bilis stock granules

Cut 2 slashes in side of gutted fish.

Combine ground ingredients with spice ingredients, oil and coconut milk, and marinate the fish in it. Set aside in the refrigerator for a minimum of two hours

Grill fish.

Eat fish. With rice and cold Bintang.

Just had some cod poached in a garlic, caper, butter, olive oil, white wine, parsley, red pepper flake sauce tossed with some angles hair and asparagus. Light and tasty for those times when you just don't feel like hunkering down on a pound of elk.