Jan 5, 2016

How to Clean and Store Fish

Categories:

By Bait N Wait

Learn how to properly store and clean your fish:

What you need:
Ice
Super-sharp knife with a long, thin blade
Rubber Gloves
As soon as you land a fish, put it on ice. Be sure the ice drains as it melts. To improve the quality of the meat, drain the blood by cutting the fish across a major artery. Sharks and salmon should be gutted as soon as they are landed, rinsed and immediately packed with ice.
Keep the meat in the refrigerator for up to five days. Use a vacuum sealer to pack fish that will be frozen, or put the meat in a sealed bag, and add water until the fish is covered. Be sure to squeeze out any excess air before sealing.

Zesty Halibut in Ginger Dressing

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By Carey Audette

Recipe to die for

1 (2-pound) skin-on halibut fillet or white fish of choice, rinsed and patted dry
1 zucchini, cut into ¼” thick coins
¼ head of cabbage, cut lengthwise into ½” wide strips
1 medium onion, thinly sliced
1 tablespoon fresh ginger, grated
2 teaspoons Braggs or coconut amino acids
¼ cup freshly squeezed orange juice
1 tablespoon finely grated orange zest
NTM Salt and pepper
2 scallions (dark green part only), chopped, for garnish

Preheat the oven to 425°F.

Put the fish in a baking dish and top with the zucchini, cabbage, and onion. In a small bowl combine ginger, amino acids, and orange juice. Drizzle dressing over the fish and vegetables, season with salt and pepper, and sprinkle the zest evenly over it; cover the dish tightly with foil. Bake for 15 minutes, or until the fish and vegetables are cooked through.

Using two large spatulas, transfer the fish and vegetables to a serving platter, pour the juices from the baking dish over the top, and garnish with the scallions.

Makes 4 servings.

Cooking Facts

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By Bait N Wait

The ten minute rule–measure fish at its thickest point. allow 10 min cooking time per inch of thickness. for fish measuring less than one inch, cook till flesh flakes easily with fork.

three ways to cook fish .

BAKING–PLACE CLEANED, DRESSED FISH,FILLETS, OR STEAKS IN A GREASED BAKING DISH.BRUSH WITH OIL OR MARGARINE TO KEEP MOIST. BAKE AT MODERATE TEMPERATURE [350 DEG ] UNTILL FISH FLAKES EASILY WITH FORK.

broiling–arrange fillets, steaks or small dressed fish n single layer on a greased broiler rack. baste fish with margarine or cover with mayonnaise and cracker crumbs. do not turn unless fish is very thick. follow the 10 min rule.

FRYING– TO BATTER FRY PAT DRY FILLETS AND DIP IN BATTER MIX. FRY TURNING ONCE,UNTILL GOLDEN ON BOTH SIDES. KEEP WARM OR SERVE IMMEDIATELY. FOR A BREAD CRUMB COATING, PAT DRY AND DIP IN EGG MIXTURE [BEATEN EGG WITH A BIT OF WARER OR MILK ] COVER WITH BREAD CRUMBS AND FRY ON BOTH SIDES UNTIL GOLDEN. SERVE IMMEDIATELY.

Pan Fried Sail Cat

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By Bait N Wait

1 1/2 lb sail cat fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg beaten
1/4 cup cornmeal
2 tablespoon canola oil
1—preheat large sauté pan on med heat season salt pepper. dip fish in egg and coat with cornmeal.
place oil in pan add sail cat cook 3–5 min on each side or till crust is golden drain on paper towel.

Garlic Herb Shrimp

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By Bait N Wait

This 10 min recipe is my top choice
set out–4 tablespoons garlic butter
1 1/2 lb large shrimp peeled and deveined
1/4 teaspoon salt
1/4 pepper
that took 5 min and 5 to go
preheat sauté pan on med high. add butter, then shrimp for 5 min or till pink season with salt . now there is still time to go fishing

Marinated Grilled Cobia

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By Chef John

Start with —- 4 fillets
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon dry mustard
1 clove garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1— place fish in baking dish whisk remaining ingredients until well blended. pour over fish let stand 10 to marinate. preheat grill 375 deg
2 — place fish on grill [discarding marinade] grill 6–7 min on each side serve with salsa.

Baked Snapper with Peach Mango Salsa

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By Big John

INGREDIENTS:
1/4 TSP SALT
1/8 TSP PEPPER
1 1/2 LB FILLETS
1 [16 OZ] CONTAINER PEACH-MANGO SALSA
1 CUP FRESH MANGO DICED
1 TABLESPOON CILANTRO,CHOPPED
FIRST preheat oven to 400 deg, season fish with salt, pepper, place on baking sheet. top with salsa, bake 12–14 min till it separates easily
last step — top fish with fresh mango and sprinkle with cilantro and get ready to enjoy

GRILLED GROUPER SANDWICH

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By Chef John

INGREDIENTS:
1 tablespoon blackening seasoning
1 1/2 lb fish fillets 3/4 in thick
1/4 cup mayonnaise
3 tablespoons ranch dressing
4 hoagie rolls
first step—season grouper, combine mayo and ranch dressing, set aside.
step 2 –preheat grill to medium. grill fish 4-5 min on each side or till it separates easily.
3 rd step—place grouper in rolls. top with mayo mixture and your favorite sandwich topping and enjoy

Pan Fried Cod

Categories:

By Sunspree

INGREDIENTS:
1 1/2 LB COD FILLETS
1/4 CUP FLOUR
1 EGG BEATEN
1 CUP PANKO BREAD CRUMBS
1/4 CUP PEANUT OIL
SALT / PEPPER TO TAST
THE LEMON IS OPTIONAL
STEP ONE—PREHEAT LARGE SAUTE PAN ON MED . DIP FISH IN FLOUR [BOTH SIDES] THEN DIP INTO EGG MIXTURE LET EXCESS DRIP OFF THEN COAT WITH PANKO
STEP TWO==== PLACE OIL IN PAN THENADD FISH COOK 4-5 MIN ON EACH SIDE OR TILL CRUST IS GOLDEN, AND FLESH IS FLAKY. DRAIN ON PAPER TOWEL AND SEASON WITH SALT/PEPPER. NOW FOR THE LEMON IF DESIRED.

BAKE COD IS A GREAT WAY TO CHANGE THE TASTE
PREHEAT OVEN TO 400F PLACE 11/2 LB COD IN FOIL POUCH WITH 1 TABLESPOON BUTTER 1/4 TEASPOON SALT,1TABLESPOON CHOPPED PARSLEY,AND 1/2 CUP DICED TOMATOES BAKE 8–10 MIN OR TILL OPAQUE AND SEPARATES EASILY

Sauteed Flounder with Orange Butter

Categories:

by Bait N Wait

INGREDIENTS:
2 TABLESPOONS UNSALTED BUTTER DIVIDED
1 TABLESPOON SEAFOOD SEASONING
1 1/2 LB FLOUNDER FILLETS
JUICE OF 1/2 ORANGE [ABOUT 1/4 CUP]
1 TABLESPOON FRESH BAISIL CHOPPED
STEP ONE–PREHEAT LARGE SAUTE PAN ON MED HEAT PLACE 1 TABLESPOON BUTTER IN PAN.SEASON FISH AND ADD 1/2 TO PAN COOK 2–3 MIN ON EACH SIDE OR TILL OPAQUE AND SEPARATES EASILY. REMOVE FROM PAN. COVER TO KEEP WARM REPEAT WITH REMAINING FILLETS.
STEP 2 == ADD REMAINING 1 TABLESPOON BUTTER JUICE FROM ORANGE,AND BASIL TO PAN . COOK AND STIR UNTILL MELTED AND HOT SERVE SAUCE OVER FISH.
always cook fish at 145 f internal temperature