Hook Em & Cook Em December Submissions

[ctfphoto]

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

[jorluivil]

Good first submission!!

I want to post one but I need to hook something first

[Mikey Likes It]

Fished solo in La Jolla Friday the 13th and caught a nice rockfish in about 125' of water on a whole dead squid.
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Beautiful afternoon on the water, hard to believe its the middle of December.
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Rockfish and Mango Ceviche Recipie
Rockfish and Mango Ceviche.jpg


Ingredients:
1 large rockfish or a couple smaller rockfish
5-6 mini sweet bell peppers
1 jalapeño pepper
2 roma tomatos (de-seeded)
3 stalks green onion
1/2 bunch cilantro
1 large mango
1 avocado
Tapatio or your favorite hot sauce
Limes and lemons
Salt and pepper or spices to taste
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Directions

Step 1:
Cook fish by cutting fillets into cubes, placing cubes in flat pyrex dish and covering fish with lime and lemon juice and a bit of salt and pepper. Cover with cling wrap and let sit in the fridge for minimum 8 hours or until the fish has turned white in color. After the fish is cooked drain out the lime and lemon juice and put fish back in pyrex dish
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Step 2:
In a large bowl dice mini sweet bell peppers, jalapeño, roma tomatoes, green onion, cilantro, mango, and toss with lime juice and salt and pepper to taste.
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Step 3:
Dump mango and vegetable mix from large bowl into pyrex dish and mix with cooked fish. Taste and add salt, pepper, or lime juice as needed.
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Step 4:
Serve on tostada with a bed of cabbage and top with avocado and hot sauce. Or use empty mango and avocado halves as bowls and eat with chips or a fork
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And of course you have to have a cocktail paired with the dish. In the winter time I like to drink whiskey and thats also the time when my lemon tree produces the most lemons so here's a great simple cocktail to drink with the ceviche.

Whiskey Sour cocktail
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Ingredients:
2oz Rye Bourbon (Bullet Bourbon Rye is my favorite but Makers Mark fine)
3/4 oz lemon juice
1oz simple syrup
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Directions:
Mix bourbon, lemon juice and simple syrup then pour over ice in a 8oz high ball glass. Garnish with maricino cherry and lemon slice.

[ful-rac]

loooks gooood!!

[kayakfisherman]

Way to go MIKEY!!! Looks like
Top Chef prepared that.

[driftwood]

That's what I'm talking about right there Mikey!!! WOW!!!

That looks INSANELY good!!

[StinkyMatt]

Great presentation.

The mango always adds a nice twist to spicy things.




Congrats on a job well done.