Cut up fish into small pieces. It is easier to cut up fish if it is slightly frozen.Cover with lime juice, making sure lime juice is mixed in with the fish.(I almost cover the fish, not entirely)I then chop the onion and cover the top of the fish.Chop the tomatoes and cover the onions.Add the rest of the ingredients and stir completely.Cover and refrigerate for at least 2 hours before eating, the better the longer.
Mix flour, garlic powder and pepper. Stir into beer and mix until well blended. Wash fillets and dry well on paper towels. Prepare salsa my mixing garlic, tomatoes, onion,cilandro, chiles , salt and pepper. Cover and let stand 1 hour to blend flavors. In a small serving bowl, mix together mayonnaise and yogurt, set aside in the fridge.
Heat oil in deep skillet to 375 degrees. Dip fish in batter. Fry fish without touching each other in hot oil turning once, until crispy and golden brown.
Tortillas can be heated a dozen at a time in a loose plastic bag in the microwave for 1 minute or heated lightly in a skillet one by one. To assemble: On each warmed tortilla, layer the fish, white sauce, cabbage, grated cheese, salsa, squeeze of lime.
In a small saucepan, melt margarine. Add remaining ingredients. With heavy-duty aluminum foil, make a tray slightly smaller then the size of the grill top, folding edges up to form a shallow pan. Drizzle a portion of the butter mixture on the bottom of the pan. Place fillets on foil pan, drizzle more marinade on top. Broil over medium turning once. Fish is done when center flakes easily to a fork and is no longer translucent, appx 7 to 8 minutes. When serving, spoon some of the remaining mixture over top of fish.** I always double the marinade recipe and always add more garlic. This recipe is so good you wont believe it.
Mix all dry ingredients thoroughly to form the blackening mix. Rub 3 to 4 single/serving fish fillets with the olive oil and dust with the blackening mix. Heat a cast iron skillet to nearly red hot. Drop one half of the stick of butter into the pan.
Immediately place the fillets in the pan which should be cooked for no more than 2 minutes per side. Add additional butter after turning if needed. It is recommended to cook blackened fish outside because of the amount of smoke that is generated.
Alternate method for inside cooking.
It will still generate quite a bit of smoke. Use any type of skillet, preferably with a non-stick finish. Place the pan on the burner set on high and add one-fourth of the stick of butter. Wait until the butter turns dark brown, nearly black. Then, put in 2 or 3 prepared fillets. Cook about 2 minutes per side maintaining high heat. If more remains to be cooked, add more butter and allow the butter to turn dark brown once more before placing the additional fillets in the skillet. If you smoke yourself out of the house you are cooking it correctly.
This recipe works well with Dolphin (also known as Mahi Mahi and Dorado), Grouper, and Snapper. Stay away from overly oily fish. Recipe courtesy of Mike Kyle -www.paddlezone.net
Ryan's Speckled Trout
Recipes courtesy of Ryan Evans - Team American Rodsmiths
From Vic in North Carolina
My favorite simple recipe is to coat fresh fish filets in blackening seasoning and then fry (blacken) them in butter. There is nothing better for fresh fish. Works great for bluefish, speckled and gray trout, and red drum (remember blackened redfish?). With some greens sautéed in olive oil and a nice cold IPA, I am loving life.
From the Riddler in Massachusetts
Riddlers Italian Striped Bass
From Tom in Florida
This is for an easy grilled fish - with little to clean up after. Use any fish you like. I usually cook my snook this way, as my girlfriend really likes it.
Lay the fish filet on a large piece of aluminum foil. Fold the sides up and crimp the ends to creat a foil boat that will be able to hold liquid.
1/2 cup of any type of white wine you like. But if you wouldn't drink it, don't cook with it. So use the good stuff. Crimp your foil boat closed tight at the top. This will steam the fish nicely without letting the too much of the liquid out. Put foil pouch on a 400 degree grill. Cooking time will depend on the size and thickness of the filet. A good sized Snook or grouper filet typically takes 10-12 minutes. Remove pouch from grill and open it onto a platter. I usually serve with rice or potatoes and grilled vegetables. You can use the pouch idea and fill it with anything you like. I also use it with teryaki, dry jerk seasoning and chopped mangoes.
From Dallas in Indiana - a previous bachelor and following his recipe you too may not be a bachelor any longer...
While out canoeing or kayaking, I was usually with a girl, sometimes two...and I never really cared what we ate as long as there was a tent and some cold beer around. The beer, the outdoors (and the girls) provided some of the best times I've ever had...even if the food was terrible. I mean, sometimes we just ate Doritos. Doritos go with any event, funerals, weddings, executions, super bowl parties, whatever.
Here are the ingredients of Dallas's recipe
(Dallas ...Since this recipe is missing fish... I thought if you caught a fish, dipped it in a quick egg wash and crumbled up Doritos, fried over the campfire...we might have a new bachelor recipe!)
Eating Fish is a healthy thing to do. I bet if you had a fail safe recipe that would never let you down and it was fast, easy and tasted good, you would eat fish more often. How about a recipe that will make the adult and child who typically shy away from fish, eager to eat the catch of the day? Be it a catch from your kayak or from the local market, these sauces and marinades will become the fail safe recipes in your home.
Speaking of staples... were we?... here are a few that you should always have in your cupboard:
Did you know that sauces date back to 200 A.D. when the Romans used them to disguise the taste of food - possibly and most likely to conceal doubtful freshness. By following a few rules of thumb, this shouldn't be the case now-a-days. When preparing your catch for the freezer, freeze a large piece of the fish and cut it into filet sizes when you have defrosted it. Freeze with a vacuum pack system or with freezer bags. Never thaw fish and re-freeze. Eat it or throw it away. Always cut out the blood line which makes the fish taste fishy. Remember you may need to trim all sides of the fish after defrosting it to ensure freshness and no fishy taste. Wear rubber gloves (like doctor gloves) to keep your hands from smelling fishy. It is a good idea to dispose of fish trimmings and bones in an airtight bag, freeze and put this in your trash can on trash day.
Over the years I have found a handful of sauces and marinades that work well with any fish I might be cooking. I used to use salt and pepper, a squeeze of lemon and throw it on the BBQ, pan or broiler and that was dinner. But after finding out how wonderful fish can taste with a little preparation I have never gone back to those salt & pepper days. I have listed my favorite sauce to cook in, favorite marinade and the old standby "tartar sauce" with a few new twists.
Keeping a few ingredients in your cupboard and refrigerator will allow you to throw this one together in a pinch.
Place the marinade in a shallow glass dish and whisk until well mixed. Lay your in a single layer (as much as possible) in the marinade. Refrigerate for 1 hour before BBQ'ing or broiling.
The Secret Sauce:
In a small saucepan, melt margarine. Add remaining ingredients. To cook on the BBQ: With heavy-duty aluminum foil, make a tray slightly smaller then the size of the grill top, folding edges up to form a shallow pain. Drizzle a portion of the butter mixture on the bottom of the pan. Place fillets on foil pan, drizzle more marinade on top. BBQ over medium turning once. Fish is done when center flakes easily to a fork and is no longer translucent, appx 7 to 8 minutes. When serving, spoon some of the remaining mixture over top of fish. I always double the marinade recipe and always add more garlic. This recipe is so good you wont believe it.
Combine all ingredients,stir, cover and chill in the refrigerator for as long as possible before dinner!
For a different twist on Tartar Sauces -
Creole Tartar Sauce - Make the Tartar Sauce as above and add:
Dilled Tartar Sauce - Make the Tartar Sauce as above and add:
Cilantro-Lime Tartar Sauce - Make the Tartar Sauce as above and add:
For added flavor - one to two teaspoons minced fresh jalapeno chili (add seeds and veins for heat)
Chop the Cilantro, Italian Parsley and Green Onions and set aside. Measure your Soy Sauce into a bowl and add the pepper and sugar, set aside. Measure your Peanut Oil into a pan and set aside. Start cooking some white rice - which will take about 20-25 minutes. For this recipe 2 cups uncooked rice / 4 cups cooked will be a good amount. Clean the fish by cutting out any blood lines, bones, etc.. Steam fish about 15 minutes. You can steam fish by using a 13 x 9 pan with a rack. Fill the pan with some water, almost reaching the rack. Place fish on the rack, cover loosely with foil and place in the oven at 375 degrees for 15 minutes. Heat the peanut oil until it pops (gas stove). Important with Electric Stoves: Test Oil with rice to see if it pops - electric stoves will cause the oil to smoke and burn, not boil.
Layer in this order: White Rice, Steamed Fish, greens mixture, pour Soy Sauce mixture over the top of the greens, drizzle the Peanut Oil on top to seal in the flavor.
Recipe submitted by Martin Harding who recommends hot Sake or a cold Pacifico to accompany the fish.
Note from Karen - I made this recipe twice, first with red snapper and then with halibut. Both were very good. I didn't use all of the greens, nor the peanut oil the first time but used more the second time as I had cooked more fish. You can adjust every recipe to suit your tastes. This took a little prep work and overall was very easy. Enjoy!
Martin and his son Clay live and fish in Southern California. Clay, at age 6, has landed calicos, halibut, bonito from the kayak and started fishing with his Dad on the kayak at age 3. On their first trip kayak fishing they hooked into a massive bat ray that towed them for quite a while! What a ride for your first time kayak fishing!! Clay entered a bay tournament at age 4, an ocean tournament at age 5, and landed that bonito at age 6. He is fishing for that Yellowtail to add to his collection. Why is the recipe called "Loco" you ask? The Loco is after Martin who is one of the founding members of a group of Southern California fishermen called the Loco Pescadores. They got this name after a surf launch that was a little "Loco".
Anyone for Chowder?
I recently posted the question to the guys on the forum at New England Kayak Fishing (www.newenglandkayakfishing.com), "Does anyone have a good recipe to throw my way?".
The first response by "Aragorn" was for Bluefish Patties. "Using 2 lbs. of Bluefish - grounded" I don't know about you, but ground up Bluefish, an oily fish, just didn't sound that great. After asking more about the Bluefish I was pointed in the direction of the DFG * which described the Bluefish "as a trophy species hotly pursued by anglers due to its reputation as a champion battler and voracious predator." Reading on..."as with most fish, the quality of the flesh, and thus it's flavor, will be best if the bluefish is gutted and iced as soon as possible after capture. The soft-textured bluefish flesh has a high oil content. When concentrated, fish oils can create a strong flavor that is not favored by many people."
The next recipe posted was by "Fogtola":"Bleed fish immediately, filet fish and promptly put fillets in an average size lobster trap overnight. Retrieve traps the following day and dine on fresh lobster...yum" or this - "Keep fish alive and place in large aerated holding tank. Take fish 5-10 miles offshore and live line to catch tuna. Cook tuna steaks on grill".
The recipe posted by "Island Fishing" called "The Shannon" was a keeper... "Catch one and promptly wrap in foil. Poke holes in foil and place under (insert name here) car seat. Let stand at car temperature for days." Aragorn later added that 99.9% of the anglers out there have a love/hate relation with bluefish". Well that did it, I decided to use a family recipe for Fish Chowder! Sorry boys the Bluefish recipes will have to wait another day.
In a heavy 6 quart dutch oven, sauté bacon until crisp. Remove bacon from pan and set aside. To pan drippings, add onion, celery, potatoes, salt, pepper and thyme. Sauté together until all vegetables are heated through, but not brown. Add clam juice and milk and simmer over low heat until the potatoes are tender. Bring up to just the boil and add the fish and parsley all at once. Cover the pan and turn off heat. Allow to sit for 30 minutes. Just before serving add the cream and bacon bits and bring just to a simmer. Add the flour and water mixture and heat through. Do Not Boil! Taste for seasoning and adjust with salt and pepper. The fish will be perfectly cooked and still in good big chunks. This recipe works with almost any white fish. No oily fish allowed. Thank you Dodie Gilbert for this wonderful Chowder recipe.