Call for WSB Recipes

[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.



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.

[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]

Originally Posted by 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.

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

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.

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





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

From The Hollow Leg Diner - images

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

From The Hollow Leg Diner - images

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

[Dan]

Solid meals Doug.

[yuana]

Nice posting, I love it...I saw her cooking tastes so

[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.

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


Brine:
½ gallon of water at room temperature
1 cup Kosher salt
½ cup brown sugar
½ Medium lemon - juiced
1½ tsp garlic powder
1½ tsp onion powder
1½ tsp allspice (it's best to sift this into the water to avoid clumping)
1 teaspoon black pepper

In a glass, or plastic container (never wood or metal), mix all of the ingredients thoroughly until dissolved.
Place the fish in the brine solution ensuring that all pieces are completely submerged. Weight the fish down to maintain complete submersion.
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.

Weight of Each Piece of Fish	Time for Brining
Under ¼ lb.	30 minutes
¼ lb. To ½ lb.	45 minutes
½ lb. To 1 lb.	1 hour
1 lb. To 2 lb.	2 hours
2 lbs. To 3 lbs.	3 hours
3 lbs. To 4 lbs.	4 hours
4 lbs. To 5 lbs.	5 hours

The total weight of the fish is irrelevant. Time of brining is established by the weight of the individual pieces of fish


Drying
At the end of the brining period remove the fish for drying (pellicle forming).
Lightly rinse in fresh water.
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.
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.
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.


Smoking
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.

Weight of Each Piece of Fish	Approximate Smoking Time
¼ lb. To ½ lb.	1¼ hours to 1½ hours
½ lb. To 1 lb.	1½ hours to 2 hours
1 lb. To 2 lbs.	2 hours to 2½ hours
3 lbs. To 4 lbs.	2½ hours to 3 hours

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.


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.>>


Serve while warm.


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.