Kayak Fishing Adventures on Big Water’s Edge - View Single Post

ctfphoto · 12-05-2013, 08:46 AM

Ok I'll be the first. I love trying new recipes with my fresh caught kayak seafood. I make awesome ceviche, smoked yellowtail, fish tacos, Baja style lobster, etc. ….. all not so new.

I know I will be competing with Yani and others who are awesome cooks and considered holding back until they won, …….. naw, I'll go for it.

So here's my choice of fish caught Dec 3rd, 2013 in La Jolla at around 90 feet on frozen squid with Mikey as my witness.

Let's see, I'll choose this one

I have cooked all of life and when making my own recipes I never measure anything, I just go by taste. In the future I will try to measure, just have never had a need to in the past. I have no formal training in the culinary arts, but love to cook and everyone has always loved my dishes. I am not into buying weird ingredients only found at obscure stores, but rather use every day ingredients and go with what's in the fridge. A few of my recipes require me to go to the store to buy things like fresh cilantro, etc.

I wanted something way different and way outside the box, sooooo,

Peanut Butter and Jelly Whitefish

Below are the ingredients I used in order by approximate weight. I recommend experimenting and getting it to your taste. This is the second time I have made this peanut sauce, it is so awesome that I will make it again and post an updated recipe with measurements. The jelly sauce is easy, just use the fruits that you like.

Whitefish filets or any good white meat fish

Pan fry the fish in olive oil, lime, season salt, dried onion, and dried garlic

Peanut Sauce

Peanut Butter
Olive Oil (altho peanut oil would work just fine)
Rice Vinegar
Lime Juice
Ground Peanuts (topping)
Milk or Cream
Soy Sauce
Worcestershire Sauce
Dried Onion
Dried Garlic
Ginger
Fish Blackening Spice or Cayenne Pepper

Heat and stir until creamy.

Jelly sauce

Apple
Strawberries
Tangerine
Rice Vinegar
Sugar
Lime Juice
Pomegranate Juice (optional)
Cinnamon
Ginger
Nutmeg

I made what I thought was enough for my wife, daughter, and myself with the rockfish and one whitefish filet and left one whitefish filet to use the next day. After I cooked the dish and handed it to my wife and daughter , I noticed that they were inhaling it and no way was there going to be enough fish (first time). I'm thinking, wow this must be good! So I took out the remaining whitefish filet and made myself a batch and here is the photo:

Wow, this is an awesome recipe and the flavors are amazing by themselves, but then I mixed it all together and got this ….

When mixed together.... Even better ... Super Yummy.

All I can say is this is one unusual dish with an amazing mix of flavors that you will love, enjoy, Chris

12-05-2013, 08:46 AM	#2
ctfphoto Senior Member Join Date: Sep 2011 Location: San Diego Posts: 901	Peanut Butter and Jelly WhiteFish Ok I'll be the first. I love trying new recipes with my fresh caught kayak seafood. I make awesome ceviche, smoked yellowtail, fish tacos, Baja style lobster, etc. ….. all not so new. I know I will be competing with Yani and others who are awesome cooks and considered holding back until they won, …….. naw, I'll go for it. So here's my choice of fish caught Dec 3rd, 2013 in La Jolla at around 90 feet on frozen squid with Mikey as my witness. Let's see, I'll choose this one I have cooked all of life and when making my own recipes I never measure anything, I just go by taste. In the future I will try to measure, just have never had a need to in the past. I have no formal training in the culinary arts, but love to cook and everyone has always loved my dishes. I am not into buying weird ingredients only found at obscure stores, but rather use every day ingredients and go with what's in the fridge. A few of my recipes require me to go to the store to buy things like fresh cilantro, etc. I wanted something way different and way outside the box, sooooo, Peanut Butter and Jelly Whitefish Below are the ingredients I used in order by approximate weight. I recommend experimenting and getting it to your taste. This is the second time I have made this peanut sauce, it is so awesome that I will make it again and post an updated recipe with measurements. The jelly sauce is easy, just use the fruits that you like. Whitefish filets or any good white meat fish Pan fry the fish in olive oil, lime, season salt, dried onion, and dried garlic Peanut Sauce Peanut Butter Olive Oil (altho peanut oil would work just fine) Rice Vinegar Lime Juice Ground Peanuts (topping) Milk or Cream Soy Sauce Worcestershire Sauce Dried Onion Dried Garlic Ginger Fish Blackening Spice or Cayenne Pepper Heat and stir until creamy. Jelly sauce Apple Strawberries Tangerine Rice Vinegar Sugar Lime Juice Pomegranate Juice (optional) Cinnamon Ginger Nutmeg I made what I thought was enough for my wife, daughter, and myself with the rockfish and one whitefish filet and left one whitefish filet to use the next day. After I cooked the dish and handed it to my wife and daughter , I noticed that they were inhaling it and no way was there going to be enough fish (first time). I'm thinking, wow this must be good! So I took out the remaining whitefish filet and made myself a batch and here is the photo: Wow, this is an awesome recipe and the flavors are amazing by themselves, but then I mixed it all together and got this …. When mixed together.... Even better ... Super Yummy. All I can say is this is one unusual dish with an amazing mix of flavors that you will love, enjoy, Chris Last edited by ctfphoto; 12-07-2013 at 03:50 PM.