Call for WSB Recipes

[dsafety]

OK, so the word is out that Eric and I, plus a few others have recently caught some WSB. There will be more to come, I am sure.

I can't speak for Eric but mine was the first WSB that I have ever had the pleasure to cook. I gave away about half the fish to neighbors and cooked up a very delicious first meal last night using a tried-and-true simple grilling recipe.

I dusted the fillets with garlic salt and paprika, followed by lime juice and olive oil. These seasoned fillets were cooked skin side down over a medium hot grill until almost done. I flipped the fillets and cooked them for a couple more minutes to give a little color to the tops.

The fish turned out great. How could it not. According to most surveys WSB is one of the best tasting fish in the sea. The only problem with my rendition was that with two inch thick fillets, the seasoning did not penetrate very far so many of the bites were less flavorful than they could have been.

I have searched this forum and the web for some interesting recipes for WSB and have found very few. I still have about 10 pounds of this wonderful fish to eat and am looking forward to trying some new recipes.

If you have something to share, please post.

Note the the administrators. It would be nice to have a permanent recipe thread where our members and guests could post their killer recipes.

Bob

[Iceman]

My favorite WSB recipe is fresh basil cut up and tossed in some olive oil, lil pepper and salt, coat the fillets and toss on a hot grill. Serve with some pasta.

[Iceman]

In the pan, can't go wrong with Panko!

[Dan]

Crab Crusted WhiteSeaBass

1 inch WSB fillets
1 lb of crab meat (Trader Joes sells it in a tin, works perfect)
8 ounces of cream cheese
1/2 cup mayo
1 tablespoon dijon mustard
1 tablespoon powdered sugar (optional)
1/2 cup white wine
salt/crushed pepper to taste

Preheat oven to 375 . For the crab crust: combine the cream cheese, mayo, mustard, powdered sugar, onion juice and seafood seasoning. Adjust ingredients to taste. Place combined ingredients in a stainless steel bowl over a double boiler and mix until smooth and creamy. Add the wine and salt and pepper. Blend well and remove from heat. After the mixure has cooled, fold in the crab meat. Season the WSB with crushed pepper and be sure to press the pepper into the meat. Spread a layer of the crab mixure evenly on top of each fillet. Bake on buttered tinfoil or baking sheet at 375 f. for about 15 minutes or until crust is golden brown and the fish is cooked through. Watch carefully, do not over cook.
Place the fish on top of a flat mound of green onion mashed potatos.

[Billy V]

For the Sea Bass
Lemon, garlic, butter, extra virgin olive oil mixture - then on the bbq grill.
-Medium Heat- flip once, and with care.
------------------------

Here are some Diver Scallops Saute in White Wine Sauce I made recently.
Killer dish- killer. A fresh - not frozen Catalina Offshore products fish.

1st. the scallops must be absolutely dry, no excess water.
In a good saute pan heat 4 tblsp EVOO.

Flat crush 2 fresh cloves of garlic and saute in the pan, tilting on an angle so it submerges on occasion for full flavor. When the garlic is pearl white remove it from the pan. - You can return it later if you want, but not for the rest of the cooking process.

Introduce 2 tblsp salted butter, melt it, dash salt and pepper, and drop in the scallops.
High Heat, and cover, 3 minutes each side.

-Then remove the scallops, and set aside.

Deglaze the pan (High Heat) with 8 oz. white wine - and reduce by half volume (uncovered). (Pinot Grigio work nice)

Plate Scallops, cover with sauce, and dust with parsley fresh or dry.
http://im1.shutterfly.com/media/47a0df25b3127ccef95c9974719200000030O00AbMmzFizcN2 IPbz4M/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

[joyjiggin']

OHHHH, yum!! ! !

[Whizz Bang]

Bob,

Whether you saute, broil, grill, or poach, for me the fun is in the sauce. For this fish I just caught, I served it w/ two different sauces on top of sauteed spinach (a note on the spinach, chopped fresh garlic and a squeeze of lemon juice are a must).

Sauce 1: Red pepper coulis:

1 Jar of Roasted Red Peppers (drained)
1 Tbsp Vietnamese Chili Garlic Sauce or Sriracha sauce (optional, I actually use alot more)
2 cloves garlic
1/4 cup red onion
Juice of 1/2 a lemon
Salt and pepper to taste

Puree in a food processor and season to taste.

The fish sitting on a bed of spinach, with this sauce drizzled around it makes an awesome presentation.

Sauce 2: Orange Reduction

This one is going to go alot by "feel"

About 3 cups of OJ
2 Cloves garlic
3 Tbsp Brown Sugar
2 Tbsp Oyster Sauce
Vietnamese Chili Garlic Sauce or Sriracha (yes again) to taste
1/4 cup ea. of chopped cilantro and green onions to garnish
salt and pepper to taste

In a medium sauce pan reduce the OJ over medium heat by about 3/4 or unti it looks "thick"

Add garlic and brown sugar and oyster sauce and reduce heat to a simmer for 2-3 minutes

Add sriracha or chili garlic sauce to taste

Serve sauce over fish on spinach or rice and top with cilantro and green onions.


post script....Dan, that recipe looks awesome. I will be trying it very soon.

[dsafety]

Eric,

Both of those sauces sound delicious. Your recipes make quite a bit of sauce. Will they keep for a while in the fridge or freeze?

PS, in honor of the new year, I have ditched my former trout hugging avatar in favor of one a bit more current. Your champagne chugging shot would make an awesome avatar as well.

Bob

[Whizz Bang]

The only thing I try not to waste is the fish...Im pretty bad about sauces, they may do great in the freezer or fridge....but the fish you are gonna serve it with costs about $18.00 per lb.. Far more if you were going to calculate it with our man hours and tackle shop ventures....only the best and freshest will do. Try and play around with the amounts...they are forgiving.

[lamb]

Grill it.
Nothing beats grilled white Seabass.

http://www.bigwatersedge.com/bwegallery/data/606/grilled_white_seabass_Mediterranean_way.jpg

Charcoal grill, preferably.
20 minutes before hitting the grill,
rub fillets with sea salt.
Lemon peppa' is fine for some more kick. Not necessary.

Grill 3-5 minutes (depending on your grill) one side,
3-5 minutes another side.
Brush on a bunch of olive oil while still sitting on the grill,
(you want the flames to start shooting up).
Then close the grill cover,
reduce the temp, (I lower the coal grid)
let smoke for another 3-5 more minutes.
You don't want to over cook it.
Just get the crust going on both sides,
then cook all that goodness bestest mistness goodness inside.

Add some chopped up garlic, parsley, basil and lemon zest
into half a cup of quality olive oil.
I recommend a home made olive oil from father in law from a Mediterranean country,
if you can pot your hands on one. (and his daughter).
Grind up some fresh black pepper into it,
then generously brush on some more of all that mixed with your precious olive oil.

Let sit a few minutes before serving.

Serve with potato salad and some grilled veggies.

http://www.bigwatersedge.com/bwegallery/data/606/grilled_white_seabass_dish.jpg

Collar must be there. (The chunks that look like chicken legs.)
Truly tastemazing.

You will have to keep up with disappointed and sad friends,
all bummed, and sad, attacking the dead lamb with a great hesitation. :)

Sportin' dippin in your father in law's olive oil.

http://www.bigwatersedge.com/bwegallery/data/606/grilled_white_seabass_jasmin.jpg

You either can fish,
or have friends that can fish... :the_finger:

[lamb]

In the pan, can't go wrong with Panko!


Totally. :cheers1:

Quick too!!!

Kids can play rolling tacos.

Search for Turds in Panko recipe from 9 years ago for details :D

http://www.bigwatersedge.com/bwegallery/data/606/white_seabass_panko_crusted.jpg

[Sherm]

Take a corningware pan or any other that con be covered and put in the oven.

Place dish on top of stove. Melt butter, white wine, and garlic and add fillets. Sear fish on one side then flip fillets and remove from heat. Cover dish and put it into an oven at 425 and cook with the top on the dish for enough time to get the fillets almost cooked. Take dish out of oven and drizzle top of fillets with some crab and blue cheese chunks. Return to the oven until cheese is melted.

Serve over rice..........awesome

Idea.......let's get some WSB for the Pal & MJ appreciation party at my house and we can try out some grillin recipies.

[lamb]

Warning: Not suitable for persons younger than 15. Persons younger than 15 years must be accompanied by a parent or guardian. The content is strong in impact. The content is heavy on dismembered fish parts.

Inspired by Yani, I figured I'd share an old Mediterranean fish cooking wisdom. It is mastered and heavily practiced by Jasmin, our WCW08 champion. He definitely has plenty of seafood chef talents. He finally convinced me that this an awesome use of your catch. Jasmin is not big on this internet posting thingy, and I hope he won't be too mad at me for enlightening the masses. We are both in Yani's club - love every second on the water experience, celebrate it later (many times) with family and friends around the table.

Try keeping your next big fish carcass and head and cooking it up, making a fish stock.

Throw away the gills, guts. Give the parts a nice wash.
Cut out the fins and throw away.
Add a dash of olive oil in the pot, hit up with some sliced onion and simmer till golden.
Add some veggies - carrots and celery will do.
Chop up the carcass in manageable pieces that will fit your biggest pot.
Preferably split the head in two.
Eyes will likely "leak" out - not for the faint of heart.
Load up the fish parts.

http://www.bigwatersedge.com/bwegallery/data/606/wsb6.jpg

Add plenty of water.
Parsley has got to be there. Don't chop it, just generously throw a 1/2 bundle in.
Cover and cook over a low heat for 45mins-1 hr.
Run it through the mesh size strainer, to get rid of scales, bones, what not.
Carefully pick the meat off.

http://www.bigwatersedge.com/bwegallery/data/606/dinna.jpg

Cheeks are the killer, so is the rest of the meat from the head.
Careful with the bones; the meat off the bones you can eat boiled right there,
use it later in a salad,
or spice up whichever way you like.
You'll be surprised how tasty it is.
Pour the fish stock into water bottles; don't fill up all the way.
Freeze and use later to greatly enhance the flavor
of any cooked seafood dish (soup, stew, chowder, pasta sauce, cioppino, you name it).

http://www.bigwatersedge.com/bwegallery/data/606/fish_stock.jpg

For a great fish soup, just add some rice or noodles...
Nothing wrong with a WSB fish soup:

http://www.bigwatersedge.com/bwegallery/data/606/cup_o_soup.jpg

Heads up: do add some water, as this fish stock by itself stuff comes out pretty strong in flavor.
This is how it looks like after it's been stored in the fridge over night... from the fridge, not frozen! :D

http://www.bigwatersedge.com/bwegallery/data/606/plate.jpg

[Iceman]

Iron Chef!:luxhello:

[Dan]

Did this one tonight, really good. thanks.


Sauce 2: Orange Reduction

This one is going to go alot by "feel"

About 3 cups of OJ
2 Cloves garlic
3 Tbsp Brown Sugar
2 Tbsp Oyster Sauce
Vietnamese Chili Garlic Sauce or Sriracha (yes again) to taste
1/4 cup ea. of chopped cilantro and green onions to garnish
salt and pepper to taste

In a medium sauce pan reduce the OJ over medium heat by about 3/4 or unti it looks "thick"

Add garlic and brown sugar and oyster sauce and reduce heat to a simmer for 2-3 minutes

Add sriracha or chili garlic sauce to taste

Serve sauce over fish on spinach or rice and top with cilantro and green onions.

[yani]

http://momentoffame.com/photopost/data/501/medium/May_07_036.jpg

McWhiteSeaBass

[fishes]

http://im1.shutterfly.com/media/47a0df25b3127ccef95c9974719200000030O00AbMmzFizcN2 IPbz4M/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

Made these today for the wife and I. D-A-M-N delicious!!!

Here's my final presentation. As a reminder, make sure the scallops are extra dry. I took a short cut and half-assed the drying time and ended up with too much liquid hence the differing colors of the final result.
http://imgur.com/mo63T.jpg

Thanks Billy V.

[yani]

First off, I'm from Adi's and Jasmin's school. Love the water, love fishing,
and love feeding the fam with great sea food dishes. How else am I going
to get the fam to listen to my fish stories?

I've received a few requests for the sandwich recipe. (Thanks guys!)
So I'll post the recipe. Keep in mind, you can use any fresh fish.

Sandwich time.

Bread: Trader Joe's artisian cabatta rolls
Fish: Make beer batter first. Key for any batter
is to make it cold and keep it cold. So, get an ice
cold beer, pour two cups into big pan, add salt/pepper (or dash of hot sauce); add one egg; whisk in one cup white flour to remove lumps.
Now keep in refrig until ready to use.

Get your frying pan going with a 1/2 inch of oil (I use regular Olive Oil for frying, not extra virgin cold pressed) Any veg oil will do. Cut fish into nice sized sandwich slabs. Pat dry, then dip into seasoned white flour.

Get the beer batter out, next to the frying pan; now dip the floured fish into the batter, then into the frying pan. Don't leave the frying area. You can drink the rest of the six pac now, but don't leave the area. You want
to cook and eat good food, act like a chef, it's fun.

Fry one side until golden brown, then flip. Place done fish into a plate with paper towels to absorb extra oil.

Finish sandwich: Toast bread. Make mayo spread. To one cup of mayo add juice of one lemon or lime, salt/pepper and maybe a pinch of chili powder. Mix.

Have cut tomatoes, lettuce and onions ready.
Compose sandwich: Lather up both sides of toasted bread with mayo. Start with bottom slice of bread. Add onions, lettuce, tomatoe, fish and top half of bread.
Bingo! Best damn fish sandwich around! Especially with fresh WSB!

[Billy V]

Fish Soup

This is a fast and easy recipe for a delicious Fish Soup.
Its low calorie and packed with goodness - so its a Win-Win.

Ingredients:
4 Cups Water
1 28 oz. Can of Del Monte Petite Cut Diced Tomatoes
1 16 oz. Bag of Birds Eye Ultimate Petite Mixed Vegetables
2 Stalks of Chopped Celery
1 Medium Onion Coarsely Chopped
1 Teaspoon Dried Oregano
1 Clove of Garlic Minced
Several Dashed Bottled Hot Pepper Sauce (I use a Louisiana style for this)(Use it liberally, it won't hurt the soup)
5 Chicken Bouillon Cubes- I use 2 Knorr, and 3 Herb Ox Cubes, as they have slightly different flavors.
1 1/2 Fish (Mahi, WSB, Halibut) Any of the afore mentioned fish in singular, or combination will work spectacular.

* In a large saucepan combine water, undrained tomatoes, mixed vegetables, celery, onion, bouillon cubes, oregano, garlic, and hot pepper sauce. Bring to a boiling; reduce heat. Cover and simmer 10 minutes or till vegetables are tender.
* Stir in fish. Return just to boiling; reduce heat.
Cover and simmer gently about 5 - 8 minutes, or till fish flakes with a fork.

-Tilt open the lid of the pot and let the soup settle for a short while before eating. The flavors will marry.

Enjoy - This was my dinner tonight.:)
http://im1.shutterfly.com/media/47a0dd28b3127ccef9c7eb99b6c500000030O00AbMmzFizcN2 IPbz4M/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

[dgax65]

Hey Adi, thanks for the post on the fish soup/stock. I'm not big on soups, but it was pretty good. I removed the meat from the carcass as soon as it was tender and then continued to reduce the liquid. I strained the stock twice to get a clear, smooth texture and look. I had enough stock for soup and for making a fish base.

Soup
1/2 large onion-diced
2 parsnips-diced
4 carrots-sliced 1/4"
1 bundle of asparagus-cut into 3/4" pieces
1/2 bunch of flat leaf parsley-finely chopped
1/2 lemon
1/2 cup white wine
4-5 cups reserved meat from carcass
salt, pepper, spices (I used a little Italian seasoning mix and some red pepper flakes)

You need large, deep pan or a stock pot. Add olive oil and heat on med-hi. Sweat the onions for a few minutes then add the carrots. After 5-8 minutes, add the parsnips and asparagus stocks. Salt and pepper to taste. I gave this about 10 minutes until the sugars from the carrots and parsnips started to caramelize. Deglaze the pan with wine and reduce until it is nearly all evaporated. Add fish stock and lemon and simmer until veggies are tender. I added the asparagus tips at about the halfway point. When the veggies are tender I returned the chunks of meat to the pot and turned off the heat. The meat just needs to be warmed through at this point. Serve with some nice crusty bread.

I kept reducing the stock overnight. It is now a thick, rich brownish-amber color and very strong. I think this fish base will get a lot of use over the next few weeks, as I try some new fish recipes.

[dgax65]

I made some WSB fish tacos for the first time today. In the past I always used rod fish or bass for fish tacos. All in all, it was pretty easy and turned out well. Making the condiments took more time than anything else. Here is what I used:

Fish:
White seabass (tail, rib meat) - approx. 5-6lbs cut into strips
Bread crumbs - 2 bags of Mexican seasoned bread crumbs and a box of panko bread crumbs
Mexican seafood seasoning - I used the brand that North Gate carries, but you can get some stuff from the San Pedro Fish Market that is much better
Hot sauce for seafood.
AP flour
eggs - 9
milk - 1/2 cup

Condiments:
red onion - 1 sliced thinly
cabbage - 1/2 head sliced thinly
jalapeno - 6
tomato - 8
cilantro - 1 bunch
Mexican green onion - 3
Key lime - 20
avacado - 3

Sauce:
Mayonesa
Crema Mexicana
Lime juice - 1/4 to 1/2 cup
Mexican seafood seasoning (San Pedro Fish Market)
Seafood hot sauce

Prep:
The fish is cut into slices. The thicker pieces were cut into 3/4" wide strips and the flat pieces were cut into 1-1/2" to 2" wide strips.
Place fish in bowl and coat liberally with salt, Mexican fish seasoning and seafood hot sauce. Mix well to ensure that all surfaces are covered.
Let fish sit in seasoning for at least an hour.
I also bought 2 lbs of 31-40 ct. shrimp. The shells were removed and they were seasoned just like the fish.

Salsa fresca:
Dice red onion, Mexican green onion, jalapenos, tomatoes, and cilantro. Mix together along with lime juice and salt.

Taco veg:
Finely slice (1/8" to 1/4") the cabbage and the red onion. Place in separate bowls
Dice avocado into 1/4" pieces. Squeeze lime juice on pieces to keep from oxidizing

Sauce:
Mix a 16oz. container of Crema Mexican with approximately 1 -2 cups of Mayonesa. Add hot sauce and seafood seasoning as needed for taste. Also add enough lime juice to give the sauce some bite.

Mix eggs and milk to make an egg wash. Set up breading station next to pot for deep frying. Put out three bowls: 1: flour, 2: egg wash, 3 bread crumbs. Heat oil to 375

Dredge fish pieces in flour and then shake off excess. Dip in egg wash and then transfer to bread crumbs. Ensure complete coating with crumbs. Drop fish pieces in deep fat fryer and cook until GBD (golden brown and delicious. Remove from oil and drain on a rack. Cook the shrimp the same.

http://www.bigwatersedge.com/bwegallery/data/532/WSB_Fish_Tacos_003_Medium_.jpg

Serve:
Serve fish pieces (or shrimp pieces) on corn tortillas. (Note: warm tortillas on a comal and then place in a tortilla warmer) Top taco with a drizzle of sauce, cabbage, onion, salsa fresca and diced avocado. Add a couple of lime wedges to the plate.

Best fish tacos ever.

http://www.bigwatersedge.com/bwegallery/data/532/WSB_Fish_Tacos_006_Medium_.jpg

[dsafety]

Doug, that looks delicious. When can I come to dinner?

Bob

[C. Cary]

Some good looking food.

Food for thought...I took a cooking class a few years ago, we double fried the fish taco's.

Fry the taco's the first time to a light color, just enough to set the batter. Pull out and set aside. You can do your full compliment of taco's at this time.

When you are ready to eat. Put them back in the fryer, until golden brown. Tacos are nice and crunchy.
This has worked well for me.

try it out.

[dgax65]

Some good looking food.

Food for thought...I took a cooking class a few years ago, we double fried the fish taco's.

Fry the taco's the first time to a light color, just enough to set the batter. Pull out and set aside. You can do your full compliment of taco's at this time.

When you are ready to eat. Put them back in the fryer, until golden brown. Tacos are nice and crunchy.
This has worked well for me.

try it out.

I've done that with fries and I've found it works well. Using the panko with the seasoned bread crumbs will give you a deliciously crisp breading as well. This is the first time I've used panko on shrimp and it was outstanding. The breading is so light it gets GBD quickly. I think this works better when using smaller shrimp. The shrimp and the batter are both perfectly done at the same time.

[T-Rex]

Those fish tacos and shrimp look great!

I really like the oolong tea marinated seabass at P.F. Changs. This recipe looks like it comes pretty close.
Unfortunately, I haven't had an opportunity to try it yet :o

MARINADE/SAUCE
2 cups water
2/3 cup soy sauce
1/2 cup light brown sugar
2 teaspoons minced fresh ginger
1 teaspoon minced fresh garlic
1 teaspoon oolong tea
Two 1/2-pound WSB fillets

GREENS
1 tablespoon oil
6 handfuls fresh spinach or your favorite greens
1 teaspoon minced garlic


1. Make your sauce and marinade by combining the six ingredients in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer for 5 minutes. Cool uncovered, then strain out the ginger, garlic, and tea.

2. Put your sea bass fillets in a storage bag or a covered container with 2 cups of the marinade. Let the fish have a nice soak in the marinade for 5 to 7 hours in the fridge. If the sauce doesn't completely cover the fish, be sure to turn the fillets a couple hours in so that all sides get marinated.

3. When you are ready to prepare the fish, preheat your oven to 425 degrees.

4. Arrange the fillets on a baking sheet. Bake the fish for 22 minutes or until the edges of the fillets are starting to turn brown. Crank the oven up to a high broil and broil fish for 2 to 3 minutes or until you get some dark patches around the edge of the fillets. Just don't let them burn.

5. As your fish is baking, heat up a wok or large skillet with one tablespoon of vegetable oil over medium heat. Add the spinach, garlic, and baby sweet corn, and a dash of salt and pepper to the pan. Sauté the spinach just until it's wilted, then arrange half of the spinach on each of two plates.

6. When the sea bass is done broiling, use a spatula to carefully lay each fillet on the bed of spinach. Pour the remaining sauce over each of the fillets before serving.

Serves 2.

[yani]

Ok, your luck brings you a WSB, cook it!!



http://www.bigwatersedge.com/bwegallery/data/574/gabe_WSB_mar_10_292.JPG

Here we have grilled WSB on top of a Mediterranean bean salad, and
a couple slices of toast. What could be simpler? The fam loved it.

Details? Just ask. Yani

[Billy V]

Sea Bass with Coconut Curry Sauce
-Curiosity of Catalina Offshore Products.

Video
http://www.youtube.com/watch?v=5OcZGPNexw4

[dgax65]

A little more WSB food porn from last week

<table style="width: auto;"><tbody><tr><td>http://lh6.ggpht.com/_2uZBI4ze_GA/S6j8pcm4P_I/AAAAAAAABTo/nRj5LKPwFWg/s800/WSB_Baja-style%20010.jpg (http://picasaweb.google.com/lh/photo/fK86lQiJugrsUERbXorGFA?feat=embedwebsite)</td></tr><tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;">From The Hollow Leg Diner - images (http://picasaweb.google.com/dgax65/TheHollowLegDinerImages?feat=embedwebsite)</td></tr></tbody></table>

Pan-seared WSB steak in spicy salsa, fettuccine with bay scallops and sauteed asparagus.

<table style="width: auto;"><tbody><tr><td>http://lh5.ggpht.com/_2uZBI4ze_GA/S6Q0IgleYSI/AAAAAAAABQw/zU4_iyEMq-Q/s800/WSB_Italian-style_MAR10%20003.jpg (http://picasaweb.google.com/lh/photo/EUYVeMeoJqe_rB8iJSe58Q?feat=embedwebsite)</td></tr><tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;">From The Hollow Leg Diner - images (http://picasaweb.google.com/dgax65/TheHollowLegDinerImages?feat=embedwebsite)</td></tr></tbody></table>

Seared WSB with linguinni and spinach with shallots and toasted pine nuts.

More info on the recipes at my food blog: The Hollow Leg Diner (http://hollowlegdiner.blogspot.com/2010/03/ten-days-of-white-seabass.html)

[Dan]

Solid meals Doug.

[Jimmyz123]

if you have never done fish pouches you should try them. Here's a simple one.

Mix together: 1 bunch green onions or 1 med. onion, chopped 3 tbsp. fresh parsley, minced 2 tbsp. plus melted butter 1/2 rib celery, minced 1/2 tsp. dill Juice of 1 lemon or 3 tbsp. lemon juice Mix and simmer in butter until tender. Add 1/2 of a small 8 ounce can of tomato sauce.
Divide mixture into equal portions. Layer 1 portion on the bottom of heavy duty foil. Place clean fish on this and evenly distribute remaining sauce over fish. Seal good. Place on a baking sheet and bake at 350 degrees for 30-45 minutes.


The great thing about the pouches is the flavor melds into the meat. Make nice rice side dish or mixed veggies and your in for a good meal.

I like to use parchment paper but foil works also

[dgax65]

if you have never done fish pouches you should try them. Here's a simple one.

Mix together: 1 bunch green onions or 1 med. onion, chopped 3 tbsp. fresh parsley, minced 2 tbsp. plus melted butter 1/2 rib celery, minced 1/2 tsp. dill Juice of 1 lemon or 3 tbsp. lemon juice Mix and simmer in butter until tender. Add 1/2 of a small 8 ounce can of tomato sauce.
Divide mixture into equal portions. Layer 1 portion on the bottom of heavy duty foil. Place clean fish on this and evenly distribute remaining sauce over fish. Seal good. Place on a baking sheet and bake at 350 degrees for 30-45 minutes.


The great thing about the pouches is the flavor melds into the meat. Make nice rice side dish or mixed veggies and your in for a good meal.

I like to use parchment paper but foil works also



I've never done fish en papillote in foil before; always parchment paper. Does the acid from the citrus or tomato ever discolor/dissolve the foil. I've had that happen with other dishes, but I have never figured out just how much acid or what conditions will cause it. I think it happens more often when the acidic elements are in contact with the foil in a relatively dry environment. I could see where the fish pouch has enough liquid in it that it might not be a problem.

[Jimmyz123]

I've never done fish en papillote in foil before; always parchment paper. Does the acid from the citrus or tomato ever discolor/dissolve the foil. I've had that happen with other dishes, but I have never figured out just how much acid or what conditions will cause it. I think it happens more often when the acidic elements are in contact with the foil in a relatively dry environment. I could see where the fish pouch has enough liquid in it that it might not be a problem.


I personally use the parchment and then follow it with the foil. This way I avoid any chances of the foil doing as you mentioned. So you can say I double wrap mine. Comes out very flavorful and not dry at all.

[dgax65]

Chef John Mitzewich has a fantastic video blog, called Food Wishes (http://foodwishes.blogspot.com/), that has hundreds of recipes. With most of the recipes there is a video that walks you through each step of the preparation. At last count, there were 68 different seafood recipes (http://foodwishes.blogspot.com/search/label/Seafood). Everything that I've tried so far has been excellent. This vlog is an incredible resource.

A couple of examples

<object width="480" height="385">


<embed src="http://www.youtube.com/v/-yN7U_soczs&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></object>
Deviled shrimp ragu

<object width="640" height="385">


<embed src="http://www.youtube.com/v/s5hqoFnGgiM&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="640" height="385"></object>
Not seafood, but who doesn't like candied bacon appetizers

Grilled Serano ham-wrapped prawns (http://link.brightcove.com/services/player/bcpid271521142?bctid=1628984867)

[tattuna]

WSB poached in butter w/garlic pepper

Simple and tasty

1/4 stick o butter
garlic pepper
wsb fillets

Throw butter in heated pan (throw it hard so it splats)
once it's melted throw in your fillets
sprinkle on some garlic pepper
A few minutes on each side and you're done.


I've only been able to find this at the Costco in Ensenada. It's great on beef too.

http://i83.photobucket.com/albums/j295/yakalot/fish/P3240551.jpg


With some scallops, home made Spanish rice, and beverage of your choice ;)


http://i83.photobucket.com/albums/j295/yakalot/fish/P3240553.jpg

[Jimmyz123]

WSB poached in butter w/garlic pepper

Simple and tasty

1/4 stick o butter
garlic pepper
wsb fillets

Throw butter in heated pan (throw it hard so it splats)
once it's melted throw in your fillets
sprinkle on some garlic pepper
A few minutes on each side and you're done.


I've only been able to find this at the Costco in Ensenada. It's great on beef too.

http://i83.photobucket.com/albums/j295/yakalot/fish/P3240551.jpg


With some scallops, home made Spanish rice, and beverage of your choice ;)


http://i83.photobucket.com/albums/j295/yakalot/fish/P3240553.jpg

Looks great and I agree with your choice of beverage.:luxhello:

[Billy V]

Grilled Halibut with Thai Chili Lime Sauce and Thai Jasmine Rice ------ This will work for WSB as well.

I found this Halibut in the back of a taxi cab - so0O I thought I would....

Make sure your grill is Clean and HOT.

Prepare the fillets with extra virgin olive oil, coarse sea salt, fresh cracked black pepper, and garlic salt.

Make sure your grill is Clean and HOT.
-Just before you place the fillets on the grill give them one more flip on the plate to insure Good Oil and Spice Coverage.
-Carefully lay the fillets down on the grill in one motion, and do not move them!
-Close the cover and cook precisely 4 minutes on the 1st. side.
-With a spatula and your hand - flip the fillet with care and do not move it!
-Close the cover and cook for precisely 3 minutes on the 2nd. side.

Remove fillet and plate along side (Mahatma) Thai Jasmine Rice.
-The Thai Chili Lime Sauce can be purchased at Fresh and Easy in Point Loma. Or you can get some smokin' Hot Thai Chick to whip you up a batch like I did. ;)

Enjoy
http://im1.shutterfly.com/media/47a0dd07b3127ccef9e0d72e483a00000030O00AbMmzFizcN2 IPbz4M/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

[Tman]

Yeah Doug, thanks for the invites...:the_finger:

[Billy V]

I like to keep it simple, and healthy.
These filets are awesome and can stand alone quite well.

Asian Fusion WSB.

A mixture of fresh ginger, garlic, onion, sesame seeds, sugar, soy sauce, sesame oil, vinegar.

Coat filets and set on a Hot Grill - 5 minutes each side.
http://im1.shutterfly.com/media/47a0d801b3127ccefa3cf567978500000030O00AbMmzFizcN2 IPbz4M/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

[Oolie]

the opihi ceviche
http://img820.imageshack.us/img820/8018/dsc0073u.jpg

[Billy V]

Tonights Dinner
Scallops and White Sea Bass in White Wine Sauce.
- Grand Marnier off to the side.:)

http://im1.shutterfly.com/media/47a0d735b3127ccefb49911a1b3e00000030O00AbMmzFizcN2 IPbz4M/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

[old_rookie]

Tonights Dinner
Scallops and White Sea Bass in White Wine Sauce.
- Grand Marnier off to the side.:)

http://im1.shutterfly.com/media/47a0d735b3127ccefb49911a1b3e00000030O00AbMmzFizcN2 IPbz4M/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

Looks like capers in there too.

[driftwood]

Looks like capers in there too.

Wow Billy! A new way of cooking WSB. Looks like something you would order at an upper echelon restaurant. Bon appetit my friend.

But the only thing I have ever found WSB good for is fish tacos.

La vida is good mi amigo! :)
http://img.foodnetwork.com/FOOD/2007/07/19/MO0903_Fish_Tacos_lg.jpg

[yani]

Wow! Gabe, you little cook you!!
Where's the ceviche shirmp to go with the tacos?

Do you get extra love when you do the cooking???

[dmrides]

Wow! Gabe, you little cook you!!
Where's the ceviche shirmp to go with the tacos?

My mouth was watering with anticipation before I even opened the new post from Yani. Alas, he was only commenting on the amazing looking tacos and did not have a new masterpiece of his own. Fishing must be slow and the freezer must be empty.

[Deuce]

my mouth is watering. i'm going to buy some fish. all looks great

[wade]

in need of the worlds best wsb ceviche recipes please..????
:wsb:

thanks!:cheers1:

wade

[sdfisher]

steveooo provided this one in a earlier post...
Razor’s Edge CEVICHE

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

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 bag of defrosted frozen shrimp – cooked tail on is the easiest. Simply cut up into small chunks to simulate rock shrimp.
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 can or jar of your favorite salsa - gives it a more tomatoey base and seafood cocktail style which is fun served in a tall glass like you get in the fish markets in Ensenada, Rosarita, etc.
½ cup Cuervo Tequila
Avocado -peeled and diced
Tortillas or tortilla chips
Any other mariscos you enjoy, ie: scallops, octopus, conch.

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.

This is the crunchy - vegie style that my wife enjoys. You can go with a simple fish + shrimp style that's pretty tasty too (That's the WSB recipe I had for you guys at the OEX meeting Brad).

ENJOY

[yuana]

Nice posting,http://freeimagestocks.com/content/69/grey.png I love it...I saw her cooking tastes so :D

[Regor]

No pictures, but a fail-safe, quick, easy, and all around prep for grilling.

I've used it for WSB, YT, and Mako, and it should work for anything in my opinion.

Ziplock
Italian Salad Dressing
Fresh bulb of garlic (1/2 bulb should do it)

Mix all ingredients, marinade for 1 hour, and get the bbq ready. A long soak time is not needed for this prep, so if your in a crunch for time or heading out for a picnic, etc..... this is a good way to go.

[Iceman]

Mama told me she had a new fish taco she wanted to try and I told her you can't mess with my perfection. Then she described em and I was more than willing. My favorite flavor combination is sweet and spicy, throw in smokey and I am in heaven. :D

The fish, I used WSB, I like to cut the fillets in strips like fish stix.
I just guess on measurements

1/2 teaspoon chili powder
1/2 teaspoon garlic powder
squeeze a lime
2 or 3 tablespoons olive oil
marinate 5-10 minutes
little more olive oil in the pan and cook on med heat

white sauce
chopped cilantro
teaspoon honey
2-3 teaspoons chipotle in adobo sauce (comes in small pull top can
1/2 cup mayo, mix it together

shredded cabbage, Mexican blend of cheese

mix a mango, cut in chunks, avocado and minced jalapenos for a killer simple salsa

Make sure each tortilla is heated individually about 30-45 seconds per side in a med hot non stick skillet before loading em up, they are chewy and never BLOW out!

Wish I had my camera, as they looked as good as they tasted!

[Handymansd]

Wow Andy, sounds like heaven... The only thing I might add is to cold smoke the cheese before hand. ;)

[ctfphoto]

Bump this thread ........

...... I got some cooking to do today :)

[Baja_Traveler]

The Smoker is my Go-To method

- Smokin' Fish<O:p</O:p
<O:p</O:p

Brine:<O:p</O:p
½ gallon of water at room temperature<O:p</O:p
1 cup Kosher salt<O:p</O:p
½ cup brown sugar<O:p</O:p
½ Medium lemon - juiced<O:p</O:p
1½ tsp garlic powder<O:p</O:p
1½ tsp onion powder<O:p</O:p
1½ tsp allspice (it's best to sift this into the water to avoid clumping)<O:p</O:p
1 teaspoon black pepper
<O:p</O:p
In a glass, or plastic container (never wood or metal), mix all of the ingredients thoroughly until dissolved.<O:p</O:p
Place the fish in the brine solution ensuring that all pieces are completely submerged. Weight the fish down to maintain complete submersion.<O:p</O:p
For short brining periods (three hours of less) in cool temperatures the brine may be at room temperature if the fish is well chilled before placing it in to the brine. If the fish is not well chilled or the room temperature is warm, place the brine and fish in a refrigerator for the duration of the time of brining, or you can place bags containing ice in to the brine mixture to cool and weigh down the fish.

<O:p</O:p
<TABLE style="WIDTH: 297pt; BORDER-COLLAPSE: collapse; mso-yfti-tbllook: 1184; mso-padding-alt: 0in 0in 0in 0in" class=MsoNormalTable border=1 cellSpacing=0 cellPadding=0 width=396><TBODY><TR style="mso-yfti-irow: 0; mso-yfti-firstrow: yes"><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 179.85pt; PADDING-RIGHT: 0in; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=240>Weight of Each Piece of Fish<O:p</O:p


</TD><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 117.15pt; PADDING-RIGHT: 0in; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=156>Time for Brining<O:p</O:p


</TD></TR><TR style="mso-yfti-irow: 1"><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 179.85pt; PADDING-RIGHT: 0in; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=240>Under ¼ lb.<O:p</O:p


</TD><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 117.15pt; PADDING-RIGHT: 0in; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=156>30 minutes<O:p</O:p


</TD></TR><TR style="mso-yfti-irow: 2"><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 179.85pt; PADDING-RIGHT: 0in; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=240>¼ lb. To ½ lb.<O:p</O:p


</TD><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 117.15pt; PADDING-RIGHT: 0in; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=156>45 minutes<O:p</O:p


</TD></TR><TR style="mso-yfti-irow: 3"><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 179.85pt; PADDING-RIGHT: 0in; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=240>½ lb. To 1 lb.<O:p</O:p


</TD><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 117.15pt; PADDING-RIGHT: 0in; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=156>1 hour<O:p</O:p


</TD></TR><TR style="mso-yfti-irow: 4"><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 179.85pt; PADDING-RIGHT: 0in; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=240>1 lb. To 2 lb.<O:p</O:p


</TD><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 117.15pt; PADDING-RIGHT: 0in; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=156>2 hours<O:p</O:p


</TD></TR><TR style="mso-yfti-irow: 5"><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 179.85pt; PADDING-RIGHT: 0in; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=240>2 lbs. To 3 lbs.<O:p</O:p


</TD><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 117.15pt; PADDING-RIGHT: 0in; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=156>3 hours<O:p</O:p


</TD></TR><TR style="mso-yfti-irow: 6"><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 179.85pt; PADDING-RIGHT: 0in; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=240>3 lbs. To 4 lbs.<O:p</O:p


</TD><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 117.15pt; PADDING-RIGHT: 0in; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=156>4 hours<O:p</O:p


</TD></TR><TR style="HEIGHT: 5.25pt; mso-yfti-irow: 7; mso-yfti-lastrow: yes"><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 179.85pt; PADDING-RIGHT: 0in; HEIGHT: 5.25pt; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=240>4 lbs. To 5 lbs.<O:p</O:p


</TD><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 117.15pt; PADDING-RIGHT: 0in; HEIGHT: 5.25pt; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=156>5 hours<O:p</O:p


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The total weight of the fish is irrelevant. Time of brining is established by the weight of the individual pieces of fish<O:p</O:p
<O:p</O:p

Drying<O:p</O:p
At the end of the brining period remove the fish for drying (pellicle forming).<O:p</O:p
Lightly rinse in fresh water.<O:p</O:p
Place the fish on elevated racks for drying prior to smoking. It is easiest to use the same racks that you will use in the smoker. Lightly oil the racks to avoid sticking.<O:p</O:p
Place the racks of fish in a cool breezy place protected from flying insects. We usually place an electric fan near the racks to provide a breeze.<O:p</O:p
The time for drying is usually about one hour while a thin glaze called the pellicle is formed on the fish. The pellicle aids in the development of the color and flavor as the fish is smoking. It also helps keep in the juices and retain the firm texture of the fish as it is smoked.<O:p</O:p
<O:p</O:p

Smoking<O:p</O:p
Any hard wood (alder, apple, oak, hickory, pecan, cherry, mesquite or grape stock) works fine for smoking fish. I ususally use an Alder/Cherry pellet I get from Seisels in Bay Park.
Too much smoke will cause the fish to taste bitter. Use just enough wood to maintain a steady smoke. I use an Amazen Smoker pellet burner, if you've never tried one of these you have to check it out - it works fantastic, and you can cold smoke with it! (http://www.amazenproducts.com/)
Smoke the fish at approximately 190 degrees. Lower temperatures can be used with a corresponding adjustment to the smoking time. At 190 degrees follow these approximate smoking times.

<O:p</O:p
<O:p</O:p
<TABLE style="WIDTH: 401.25pt; BORDER-COLLAPSE: collapse; mso-yfti-tbllook: 1184; mso-padding-alt: 0in 0in 0in 0in" class=MsoNormalTable border=1 cellSpacing=0 cellPadding=0 width=535><TBODY><TR style="mso-yfti-irow: 0; mso-yfti-firstrow: yes"><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 174.75pt; PADDING-RIGHT: 0in; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=233>Weight of Each Piece of Fish<O:p</O:p



</TD><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 199.5pt; PADDING-RIGHT: 0in; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=266>Approximate Smoking Time<O:p</O:p



</TD></TR><TR style="mso-yfti-irow: 1"><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 174.75pt; PADDING-RIGHT: 0in; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=233>¼ lb. To ½ lb.<O:p</O:p



</TD><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 199.5pt; PADDING-RIGHT: 0in; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=266>1¼ hours to 1½ hours<O:p</O:p



</TD></TR><TR style="mso-yfti-irow: 2"><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 174.75pt; PADDING-RIGHT: 0in; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=233>½ lb. To 1 lb.<O:p</O:p



</TD><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 199.5pt; PADDING-RIGHT: 0in; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=266>1½ hours to 2 hours<O:p</O:p



</TD></TR><TR style="mso-yfti-irow: 3"><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 174.75pt; PADDING-RIGHT: 0in; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=233>1 lb. To 2 lbs.<O:p</O:p



</TD><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 199.5pt; PADDING-RIGHT: 0in; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=266>2 hours to 2½ hours<O:p</O:p



</TD></TR><TR style="mso-yfti-irow: 4; mso-yfti-lastrow: yes"><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 174.75pt; PADDING-RIGHT: 0in; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=233>3 lbs. To 4 lbs.<O:p</O:p



</TD><TD style="BORDER-BOTTOM: #f0f0f0; BORDER-LEFT: #f0f0f0; PADDING-BOTTOM: 0in; BACKGROUND-COLOR: transparent; PADDING-LEFT: 0in; WIDTH: 199.5pt; PADDING-RIGHT: 0in; BORDER-TOP: #f0f0f0; BORDER-RIGHT: #f0f0f0; PADDING-TOP: 0in" width=266>2½ hours to 3 hours<O:p</O:p



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<O:p</O:p
The chart represents smoking times which will vary based upon the type of fish you are smoking, the equipment you are using and the temperature at which you are smoking. Cooking time needs to be increased depending on how many times you lift the lid or open the door to check on progress.<O:p</O:p
<O:p</O:p

Smoked fish is done when it flakes easily while pressing it lightly with a knife of fork. On larger pieces of fish you may want to test for doneness with an instant-read thermometer. Fish is done when the internal temperature reaches 140 degrees.<O:p></O:p>
<O:p</O:p

Serve while warm.<O:p</O:p
<O:p</O:p

If you plan to store the fish, remove the racks to an elevated surface to cool. I've found you can set the racks on top of empty beer cans. Usually there are plenty of those around. Once the fish has cooled for a half hour or so, wrap tightly in foil and place the foil parcel and store in a zip lock bag.

[bus kid]

Thanks Baja for the link http

I just ordered 2lbs of the Burbon Barrel and Wine Barrel to try out!