hook Em & Cook Em June Submissions

[Iceman]

Last day of the month! hoping to slip in tonight's coconut crusted halibut, just under the wire.

[erinoo]

Originally Posted by Iceman

Last day of the month! hoping to slip in tonight's coconut crusted halibut, just under the wire.

Ahhh...got you one of those flatties on your trip.

[ctfphoto]

T-Rex, Thank you it was very tasty. Your logs look fantastic.

dsafety, I thank you for trying this recipe and posting about it. It really is extremely delicious and it probably one of my favorite (new) ways to have fish. I will for sure do this recipe again with my next yellowtail.

Iceman , umm looks like I better step-it-up. I look forward to your recipe, if you make it in time.

[ctfphoto]

Here is the second dish from my 33 pound yellowtail from two weeks ago. I gave out fish to friends and family and received recipes in return and this is the second of two recipes.

Yellowtail Florentine

2 Tablespoons Butter
3 Tablespoons minced White Onion
1 Tablespoon dried Thyme Leaves
1 Pressed Garlic Clove
2 Cups Heavy Cream
4 teaspoons Cornstarch
1 Package frozen chopped Spinach, thawed and squeezed dry
1 Ounce grated Parmesan Cheese
Fresh Yellowtail fillet thinly cut
Ritz Crackers crushed
1 Lemon


Melt butter with onions garlic and thyme for a few minutes until fragrant. Stir in 1 3/4 cup heavy cream. Whisk remaining cream with cornstarch and add to the mixture. Cook for 2 minutes and set aside. Salt and pepper to taste.



Combine 1 cup sauce with spinach and parmesan cheese.



Pat dry the fillets and cut to about 1/2 inch thin on fillets that would be big enough to roll up the spinach mixture inside.



Place inside a butter coated baking dish with the seams down. Top rolled up yellowtail rolls with remaining sauce and then crushed Ritz crackers



Cook at 475 degrees for about 20 minutes. Sprinkle lemon juice on top of servings.




My wife really enjoyed this dish. I personally found it a little rich. I always like trying new ways to cook my fresh catch and this just adds to the list.

Fish on and get ready for El Nino, Chris

[FISH11]

Chris, you've posted several excelent recipes on this months contest. They all look great.The only problem in deciding wich is best, is I don't have the Yellowtail to make some of them. I guess that's just more reason to keep going out. Thank for sharing these awesome recipes. Tight Lines, Mark.

[ctfphoto]

Here is a Bonus recipe that I use ....

Chris's Anti-SeaSickness Cookies

Basically a Molasses Cookie with more than twice the amount of Ginger (Anti-Sesickness Herbal Medicine ) than the recipe calls for. This recipe also has 2 1/2 times the amount of ginger that the ginger snap recipe calls for. For the next batch, I will up the Ginger a bit as the cookies were spicy but could have gone a little spicier.

3/4 Cup Butter
1 Heaping Cup Dark Brown Sugar
1 Egg
1/3 Cup Grandma's Robust Molasses
2 1/2 Cups Flour
1/4 teaspoon Salt
2 1/2 teaspoons Baking Soda
1 teaspoon Cinnamon
2 1/2 teaspoons Ginger

White Sugar topping

Mix wet ingredients, stir in dry shifted ingredients, chill dough, make round balls, smash a little, top with white sugar, cook at 375 degrees, about 10 minutes, take out while still a little soft.

Supper yummy way to help prevent seasickness.

Note: I like fresh cooked cookies and this dough lasts in the fridge and I cook fresh cookies when needed.

Enjoy, Chris