Good Recipes Wanted [Archive] - Kayak Fishing Adventures on Big Water’s Edge

caddisx

02-20-2013, 07:14 PM

I have two passions... one is fishing, I dream fishing on a nightly basis. I have pictures of me fishing when I am 2 years old... but with 2 under 4 years old and my job in education, it is often hard to find time. My other love is cooking, I love to cook. Looking into the freezer this morning for dinner tonight, I had a recipe in mind but I wondered what others go to recipes for fish are...

This is what I made tonight... do you have any you can share... Even a good taco recipe

 My Seafood Gumbo

1/2 cup vegetable oil or butter
1/2 cup all-purpose flour
3 stalks celer, diced
1 medium onion diced
2 green pepper, cored, seeded and diced
2oz wiskey (2 for gumbo, another 4oz for gumbo maker)
6 cups chicken stock
1 (14.5-ounce) can diced tomatoes
1 1/2 pounds of fish cut into cubes(halibut, sheephead, rockfish)
1 pound andouille sausage
2 bay leaves
1 tablespoon hot sauce
1 teaspoon salt
1/4 teaspoon pepper
1 pound shrimp
1/2 cup fresh cilantro leaves, roughly chopped
2 cups cooked white rice

Combine the oil and the flour in a heavy stockpot over medium heat. With a wooden spoon stir the mixture slowly and constantly. After about 5 minutes the mixture will begin to brown. Keep stirring and start drinking wiskey or beer… I prefer a good IPA. It should take about 15 minutes to fully develop a nice dark brown roux. When the roux is ready add the celery, onions and peppers and cook for about 10 to 15 minutes. Time for another drink. Once the vegetables have softened, add the bourbon and stir for 2 minutes, add chicken stock a little at a time to make sure the roux mixes well and is incorporated. Add the remaining ingredients, diced tomatoes, sausage, bay leaves, hot sauce and season with salt and pepper. Bring to a boil then lower heat and simmer uncovered for 1 1/2 hours, skimming off any fat that rises to the surface and stirring occasionally. In the last 10 minutes, add fish,then shrimp (I’ll add crab when I can get it) and cook until no longer pink. Top with the fresh cilantro. Serve over rice.

Ggiannig89

02-20-2013, 07:42 PM

Looking forward to see where this thread goes.

gear junkie

02-20-2013, 07:43 PM

I don't measure so all my measurements are approx.

-4 2-3lb fish, scale and gut
-2 can straw mushrooms, drained
-3 small cans of bamboo shoots, drained
-3 small cans of water chestnuts, drained
-2 bunches of green oinons diced about 1/4 long
-2 heads of garlic, smash garlic out and cut up real fine
-2 long pieces of lemon grass, use the inside part and dice real fine
-ginger shredded or diced, about the size of a golf ball

sauce:

-soy sauce
-brown sugar
-curry powder-3 shakes
-salt-add last because the soy sauce is salty already
-tapatio or chalua sauce, up to you, i go until someone raises their eyebrows saying that's too much
-1 can of coconut milk
-juice from 2 limes
-white vinegar, add after salt and only a little at a time

Mix the sauce up, add the vegtables, taste and add different ingrediants till you get it right. Let the mixture sit for 15 min, I believe this blends the taste, the wif thinks I watch too much tv. This 15 min is perfect to make a drink.

Here's the drink-6 oz of grey goose
2 oz of triple sec
16 oz of crystal light grapefruit juice.
this counts as 1 serving

Back to the fish....spoon some of mixture in a pan making sure there's a thin layer covering the pan. Put the fish on the mixture and put some of the mixture in the cavity, put the rest of the mixture over the fish. Cover with aluminum foil. Put over a hot campfire/grill for i guess around 30-40 minutes? I just go by how it smells and looks. I'm usually on my 3rd drink by then so it's all a guessing game at this point. Remember it's better to go underdone then over done with this recipe. Let sit covered for about 5 minutes before eating.

After you get done here's what to do with the leftovers.....

seperate the liquid from the mixture and fish
remove all meat and skin from fish
dice all the mixture fine
add 1 teaspoon of mayo, 2 big tablespoons of sour cream
mix it all up and add a little remaining sauce at a time to thin the mixture. The consistency should be close to any commercial dip or spread. This makes for awsome dip.

Have fun with the recipe but don't take it too seriously, just go by taste.

caddisx

02-21-2013, 09:35 PM

Was I wrong thinking there are more cooks out there..

steveooo

02-21-2013, 10:26 PM

Not my recipe, but worth a post. This is a good way to pay tribute to the YT after the sushi night...

<style>  </style> Yellowtail Ranchero
4 filets Yellowtail
1 tbsp. Olive oil
Salt and pepper to season
3/4 cup Monterrey Jack cheese, shredded
4 Fresh cilantro sprigs

For the Ranchero Sauce:

1 tsp. Olive oil
1 cup Onions, sliced
1 tsp. Garlic, minced
1/2 cup Celery, diced
1/2 cup Green bell pepper, sliced
1/2 cup Red bell pepper, sliced
1/2 tsp. Jalapeno or Serrano pepper, diced
1/4 tsp. Thyme leaves
1 Bay leaf
Pinch Red chili flakes or cayenne pepper
1/4 cup Fresh cilantro, minced
1/2 cup Diced tomatoes with juice
1 1/2 cup Chicken stock
Salt and pepper to taste

Directions:

Prepare Ranchero Sauce by heating olive oil in a saucepan over medium heat. Add onions, garlic, celery and peppers, saute for 3 to 4 minutes. Add thyme, bay leaf, red chili flakes, cilantro, tomatoes and continue to saute for 3 minutes. Add chicken stock and bring to a simmer. Reduce heat and simmer over low heat for 20 to 25 minutes, stirring occasionally. Season with salt and pepper. Reserve.

Preheat grill pan. Season fish filets with salt, pepper and olive oil. Cook seasoned fish in grill pan until done. Place fish in a baking dish and smother with Ranchero Sauce. Top each filet with cheese. Bake in preheated oven at 350 degrees F for 8 to 10 minutes. Transfer to platter or warm serving plates. Garnish with fresh cilantro sprigs.

steveooo

02-21-2013, 10:31 PM

Again. Not my recipe, but worth a post. The best I have tried.

<style>  </style> Yellowtail Ceviche

2 lbs of firm, fresh yellow tail fillets, cut into 1/2-inch pieces
1 cup of fresh squeezed lime juice
1 cup of fresh squeezed lemon juice
1 cup orange juice

In a non-reactive casserole dish, either Pyrex or ceramic, place the fish and cover with juice mixture. Make sure you have enough juice to cover the entire bowl of fish. Stir occasionally making sure more of the fish gets exposed to the acidic lime and lemon juices. Let marinade in the refrigerator for 4 hours. Pour off all excess liquid from dish and add:

New mixture of citrus juices (combine whatever flavors you enjoy the most) We like a heavy lemon base.
1 purple onion, finely diced
1 cup of fresh peeled, seeded, and chopped tomatoes
1 Serrano chili, seeded and finely diced (more chili’s if you like to kick it up)
1 chopped yellow bell pepper
1 chopped red bell pepper
1 diced cucumber (peel the cucumber, slice in half long ways and scoop out the inside seeds and soft inner core.
2 teaspoons of salt (kosher or sea salt)
Dash of ground oregano
Multiple Dashes of Tabasco or a few grains of cayenne pepper
Fresh ground pepper to taste
4 tablespoons olive oil
4 –6 cloves fresh minced garlic

OPTIONAL:
1⁄2 cup Cuervo Tequila

Let sit for at least 6 hours, giving time for the flavors to blend.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

fearlessfiasco

02-21-2013, 10:35 PM

My girl is "super awesome" and made this out of the lobster I brought home tonight. It was the bomb!

2 Stalks Chopped Celery
2 teaspoons chopped tarragon
The juice of 1 lemon
1/3 cup mayo
Chopped up lobster tail
Salt, Pepper, and chopped chive to taste

Mix it all up and put it on a toasted and buttered roll.

dc1983

02-22-2013, 04:56 AM

Halibut with Cream Sauce
Ingredients
5 tablespoons butter or margarine, cubed
1 medium onion, sliced and separated into rings
1 1/2 pounds halibut steaks
3/4 cup mayonnaise
3/4 cup sour cream
3/4 teaspoon garlic powder
3/4 teaspoon seasoned salt
3/4 teaspoon dried basil
3/4 teaspoon dried thyme
1/8 teaspoon pepper
1/2 cup dry bread crumbs
1 cup shredded Parmesan cheese
Directions
Place butter and onion on a double thickness of heavy-duty foil (about 34 in. x 18 in.). Cut fish into serving-size pieces. Place over the onion.
In a bowl, combine the mayonnaise, sour cream and seasonings. Set aside 1/2 cup for serving. Spoon the remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish and seal tightly. Grill, covered, 10 minutes or until fish flakes easily with a fork.

-------------------------------------

Artichoke Halibut Dip

2 lbs. halibut (poached or microwaved) ... shredded with fork
1 large jar artichoke hearts in water

8 oz. cream cheese

1/2 cup parmesan cheese

1 cup shredded Monterey jack cheese

2 cups mayonnaise
This too is really easy ... place all of the ingredients in a crock pot and warm until the cheeses are fully melted ... ENJOY!

MrPatrick

02-22-2013, 06:21 AM

This ones a no brainer, like me:cheers1:

Rockfish fillets
One onion
One red pepper, one yellow pepper, half poblano optional but recommended
One tub of Chachies medium salsa or salsa of choice

Chop and sauté the poblano first it takes the longest
When it starts to soften a little add the onion, cook until the onion is translucent
Add the the two bell peppers and sauté until they get heated through, I like them to have some texture so don't cook too long
With the tub of salsa, let it get to room temperature before using, it will get hot faster
Add the salsa to the pepper and onion mix and heat it until it just starts to bubble
At this point add the fillets and cover, knowing when they are done depends on the type of fillet and size, use your best judgement

This all gets served over rice from my rice cooker (if you don't have one get one, best kitchen appliance) I prefer basmati for this

madncrzydm

02-25-2013, 02:51 PM

try marinating salmon in soy sauce and maple syrup then BBQ on tinfoil delicious.....