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anyone ever done it? got any good recipes?
Wife and I are going to Block Island for our anniversary and I've scored in planting the idea that we would cook fish I catch on the beach one evening (permit info...check).
In case no keeper bass are landed, I want to have a backup plan for blues...if possible. I know some people won't touch 'em, but others have and like it...
any thoughts?
gut and fillet them immediately
2 tablespoons fresh lime juice
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
marinate 5min
grill
no need to wrap em in tin foil, or anything like that?
lemon pepper is your friend. your very good friend.
nope no need.
gutting them and filleting them while they're still kicking is key though otherwise they get rank fast.
That sounds like teh yum, FRL. Will have to try.Quote:
Originally Posted by Free Range Lobster
It also helps if you soak the fillets in a salt water solution (not as concentrated as what I would call a brine) for 5-10 mins (up to 30mins). They taste better and don't fall apart as easily.Quote:
Originally Posted by Free Range Lobster
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Thanks for the advice so far, I'll definately post results.
now just need to manufacture a portable campfire grill...
The other recipe sounds good, I have fished and eaten Blue fish as well and it is good wrapped in foil smothered in Mayo with fresh cracked pepper and a little lemon. Filet it as soon as possible, oily fish that you need to get after and eat ASAP.Quote:
Originally Posted by mushmouth
Portable grills are called Webers ;)
Take a baking dish, cover the fillet with milk, squeeze one lemon's worth of juice over the top and then crack an egg over the top of the fillets. Toss it in the fridge for a few hours and the egg/lemon/milk mixture will help to pull out the "fishy" taste. Toss it on the grill and you are good to go.
Ditto on the bleed and ice call.
FRL's right about the immediate filleting. You'll notice 2 dark patches of meat directly behind the gills - I prefer to cut the whole section away, as it contains a lot of the oils that will eventually turn it "fishy".
Jay mentioned it too ~ Once it's filleted, DOUSE it in mayo.
Here's my method:
Lay fillets on a large piece of foil & slather 'em in mayo.
Juice an entire lemon over the fillets & thinly slice half of a second lemon.
Salt, pepper & dill weed - I love dill on fish, so I go rather heavy with it. (Both sides!)
Once it's covered with the dill, salt & pepper ~ layer the thin lemon slices on top of the filets.
Fold the foil up tight & put it on the grill (medium heat) for about 15-20 mins.
PERFECT.
Note: It's Bluefish - you're NEVER going to completely eliminate the "fish" taste, but I've found this recipe to be one of the best ways to cook blues.