Cooking Your Catch MrMulgrew.com Style
Tuna Steak Rub:
1.5 tsp. freshly ground black pepper. Tellicherry or Ponape Black
1/2 tsp. each: garlic powder, onion powder, ground cumin.
1 tsp. each: dark chilli powder, Kosher salt, paprika, marjoram, Turbanado
sugar.
This was enough to heavily cover two, twelve ounce steaks. As an experiment, I might add a single allspice berry into the grinder next time, but it is hard to change this recipe. I love it this way.
Bluefish Marinade 1
1/2 Cup Italian salad dressing.
1/2 Cup Reduced sodium soy sauce.
1 Lemon or lime, juiced.
1 Tablespoon chili powder
Mix soy, citrus juice, and chili powder in a plastic bowl. Slowly whisk
in the Italian salad dressing to emulsify. Marinate oily fish such as
Bluefish for at least an hour. Grill outdoors, turning once.
Bluefish Marinade 2
1/2 Cup Italian salad dressing.
1/2 Cup Reduced sodium soy sauce.
1 Lemon or lime, juiced.
1 Large Carrot, grated.
Mix soy, dressing, and citrus juice in a plastic bowl. Slowly whisk
in the Italian salad dressing to emulsify. Fold in the grated
carrot. Marinate oily fish such as
Bluefish for at least an hour. Grill outdoors. Reserve the solids of
the marinade and place on top of the fish after turning once.
Bluefish Marinade 3
1/2 cup watermelon juice
1/2 cup balsamic vinegar
1/4 cup brown sugar
1/4 cup soy sauce
2 tbsp vegetable oil
2 tbsp Dijon mustard
2 garlic cloves, minced
2 tsp red pepper flakes
Combine all the ingredients in a non-reactive bowl and wisk in the oil.
Braided Flatfish
2 large, flat, and skinned filets of Flounder, Sole, or Fluke.
2 Tablespoons of unsalted butter. Pam is an dietetic alternative.
1 Tablespoon Dill, OPTIONAL
Lay the filet flat and leaving the first two inches attached, cut lengthwise
twice to make the filet into three equal strips. Braid the filet and place
in a greased dish. Broil 3-7 minutes depending on the thickness of the
fish. Dab with butter and dill during the cooking process. Serve
with lemon over sautéed spinach.
Fish Poached In Saffron Wine
1 cup white wine
1 cup water
4-10 bay leaves
1 onion, roughly chopped.
1/2 teaspoon thyme
1/2 teaspoon white peppercorns
10-20 parsley sprigs
1/4-1/2 teaspoon red pepper flakes
8 ounces tomato puree
1/4-1/2 teaspoon saffron
1 lemon, juiced.
1 lemon thinly sliced
4 flounder fillets. Almost any fish is great in this recipe.
Place water, white wine, bay leaves and onion into large heavy skillet or fish poacher. Add thyme, peppercorns and parsley into the wine mixture. Bring to a simmer over medium heat. Add the fish fillets. Cover skillet and continue to simmer 8-10 minutes basting occasionally with the liquid in the pan until fish is firm and starts to flake with a fork. Do not overcook. Remove fish to a serving platter using a slotted spoon.
With a slotted spoon, remove the solids of bay
leaves and onion and discard. Add tomato puree and red pepper flakes to liquid
in skillet. Bring to a boil, stirring to mix well; boil until liquid is reduced
by half. Add the saffron and 3 thin slices of lemon; boil 1 minute longer. Spoon
sauce over fish fillets and garnish with more thin lemon slices. Serve
immediately.
Sea Bass Creole
One filet of Sea Bass
2 Cups chopped Roma tomatoes
1 Onion, sliced
1 Rib of celery, sliced
1-2 Cups Okra, sliced
1/4 Tsp. Cayenne pepper or 2 Jalapenos
1 Lemon for garnish
Sauté the onion, celery, okra, and pepper until the onions sweat. Toss the remaining vegetables and place a thin layer of the vegetable mixture on the bottom of a greased casserole dish. Add the fish filet and spoon the remaining mixture on top. Sliced lemon rings may be placed on the top for garnish, but lemon juice should be added only after cooking; it is usually not needed. Bake at 400 degrees until done.
*Note; This is also excellent when sealed in a foil pouch and cooked on a grill or over campfire coals. Cooking times vary from 30-60 minutes due to the thickness of the filet. For entertaining, single serving size foil pouches can stay in a warm oven until guests are ready. When doing this, there is no need to sauté' the vegetables
Sea Bass Monomoy
Marinated vegetables make this a tart, summer treat.
One filet of Sea Bass
2 Cups Roma tomatoes, chopped
1 Onion, sliced
1 Rib of celery, diced
1 Cup Okra, sliced
1 Small Zucchini
1 Small Summer Squash
1/2 Cup of apple cider vinegar
6 bay leaves (optional)
6 large basil leaves (optional)
1 Lemon for garnish
Quarter the Zucchini and Summer Squash, and slice into wedges about the thickness of your thumb. Excepting the fish, combine the rest of the ingredients in a non-reactive bowl and marinate in the cider vinegar for 30 minutes, stirring occasionally. Drain lightly, there is no need to strain.
Place a thin layer of the vegetable mixture on the bottom of a greased casserole dish, add the fish filet and spoon the remaining mixture on top. Sliced lemon rings may be placed on the top for garnish, but lemon juice should be added only after cooking; it is usually not needed. Bake at 400 degrees until done.
*Note; This is also excellent when sealed in a foil pouch and cooked on
a grill or over campfire coals. Cooking times vary from 30-60 minutes due
to the thickness of the filet. For entertaining, single serving size foil pouches can stay in a warm oven until guests are ready.
Baked or Smoked Sea Bass
A popular way to cook bass is to just bake it with some butter and
lemon. Maybe even a light topping of crumbs. This is excellent, but
if you have many fish, it gets boring. The sauces listed below will excite
many of your standard dishes. Important to note is that none of them keeps
very well overnight.
Hot smoking for an hour is another way to enjoy bass. Lightly season with pepper or lemon-pepper and smoke over fruitwood for an hour. Finish the fish on the grill or in the oven. Thoroughly hot smoking the fish could take 2-3 hours depending on the thickness of the filet. This would result in a stronger smoke taste, which some people prefer. People that like a very heavy smoke should experiment with hickory. I reserve hickory for the more oily fish such as Bluefish. I do not find that brining is necessary for bass, but it may be something to try. For more information about preparing and smoking fish, visit the 3-Men website. They are the true experts! They also have many recipes.
Tangy Green Sauce
2 cups flat Parsley, finely chopped.
1/4 cup Capers, rinsed and chopped..
1-2 cloves of Garlic, minced.
1/4- 1/2 cup Olive Oil.
1 Lemon, juiced.
Salt and pepper to taste.
Zest of the juiced Lemon, minced. (Optional)
Wisk all ingredients together and keep refrigerated. Try spreading the sauce on the plate and then serving the fish on top.
*Pineapple Mango Salsa*
This is excellent served with grilled Swordfish or grilled Tuna.
3 limes, juiced.
6 Plum tomatoes, diced.
1/2-1 Italian frying pepper, diced.
1-3 Jalapeno peppers, OPTIONAL.
1 large Mango, peeled and diced.
1 Cup Pineapple chunks.
1 medium onion, diced.
1/4 Cup fresh, chopped Parsley
Combine in a non-reactive bowl and marinate for at least an hour. DO NOT MASH THE INGREDIENTS! THIS IS SUPPOSED TO BE CHUNKY!
Sweet Pea Sauce
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