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MEETING MINUTES

FISHING TRIPS

  SEMI ANNUAL PICNIC FISH RECIPES SPRING EXPO PIER FISHING

DEEP SEA FISHING CLUB

AT

The Villages, Florida 32159

FISH RECIPES

 

(click on desired recipe)

 

Swiss Baked Grouper Drunken Grouper Grouper Provencal Belgian Cod Casserole Hong Kong Style Seabass
Barbecued Kingfish Kingfish Italiano Red Snapper with Rosemary Roughy Ready Fillets Boppas Seafood Gumbo
Crab Louis Microwaved Grunts Grunts Cubano Grilled Wahoo Hawaiian Swordfish Steak in Foil
Grilled Tuna Teriyaki Marinated Salmon (Gravlox) Cold Mustard Sauce Creamy Fish Soup Scallops Casserole
Cuda Party Spread Grilled Cobia in Lemon Garlic Honey Fried Grunts Red Snapper Dijon Over Spinach Smoked Fish Dips
Grilled Bourbon Salmon Coconut Spinach Snapper Cedar Planked Fillets    

 

SWISS BAKED GROUPER

2 lbs. Grouper filets

  8 oz. Sour cream

¼ cup grated swiss cheese

  ¼ cup chopped scallions

¼ tsp salt and pepper each 

   1 tsp dry mustard

 Preheat oven to 425 degrees. Lightly spray a large glass baking dish and place filets close together. Mix the other ingredients in a small bowl and spread over fish. Bake for 20-25 minutes (depending on thickness) until fish flakes and is opaque. Serve on warmed plates with sauce intact. Garnish with sweet basil leaves.

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DRUNKEN GROUPER

Juice of two oranges (abt 2/3 cup)   Grated rind of 1 orange
½ cup sherry   6 tbs veg oil
1 T dry mustard   1 clove garlic
¼ t salt   ¼ tsp. pepper
four 8 oz. Grouper filets    

 

Lay filets in a single layer in a shallow glass bowl. Combine all the marinade ingredients in a bowl and pour over filets. Let sit for 30 minutes. Remove the filets and save the marinade. In a small pan, bring the marinade to boiling over high heat. Reduce to simmer and cook for several minutes, until it forms a thin sauce. Keep the sauce warm over low heat. Fire up barbeque on low heat. Place filets in a basket or on perforated aluminum sheet and cook for 10-12 minutes-until opaque. Serve on warmed plates and spoon the sauce over each filet. Garnish with basil flakes or orange zest.

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GROUPER PROVENCAL

4 FILLETS GROUPER OR COD   1 SMALL ONION-CHOPPED
1 CLOVE GARLIC-CRUSHED   2 TSP CHOPPED PARSLEY
2 PINCHES THYME   2 TOMATOES, PEELED AND CHOPPED
½ CUP THINLY SLICED MUSHROOMS   1 CUP DRY WHITE WINE

PLACE FISH IN WELL GREASED BAKING DISH AND SALT AND PEPPER TO TASTE. SPRINKLE WITH ONION, GARLIC, PARSLEY, AND THYME. ADD TOMATOES, MUSHROOMS AND WINE. PLACE OVER LOW HEAT AND SIMMER GENTLY FOR 15 MINUTES, OR UNTIL FISH IS TENDER AND OPAQUE. FOR STOVE TOP COOKING A METAL SKILLET MAY BE USED. FOR MICROWAVE, USE A COVERED BAKING DISH AND REDUCE TIMING TO 5 MINUTES—LET SIT ONE MINUTE-THEN ZAP TWO MINUTES MORE. REMOVE FISH TO WARM PLATTER AND KEEP WARM WHILE SAUCE COOKS DOWN TO ABOUT HALF ITS ORIGINAL VOLUME. POUR SAUCE OVER FISH

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BELGIAN COD CASSEROLE

4 COD OR GROUPER FILLETS   4 LARGE THIN SLICES ONION
¼ CUP DRY WHITE WINE   3 TBSP DRY BREAD CRUMBS
3 TBSP GRATED CHEDDAR CHEESE   1 TSP PAPRIKA
4 PATS BUTTER   PARSLEY, COARSELY CHOPPED

PLACE FILLETS IN SHALLOW CASSEROLE OR 9X9 BAKING DISH. LAY ONION SLICES ON THE FISH. POUR THE WINE AROUND THE FISH. COMBINE THE BREAD CRUMBS, CHEESE AND PAPRIKA AND SPRINKLE OVER THE FISH. PUT A SMALL PAT OF BUTTER ON EACH FILLET. SPRINKLE WITH PARSLEY. BAKE IN OVEN FOR 25 MINUTES AT 350 DEGREES OR MICROWAVE ON HIGH FOR 5 MINUTES. SERVE WITH GREEN VEGGIES AND BOILED POTATOES.

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HONG KONG STYLE SEA BASS

4 SEA BASS OR GROUPER FILLETS (6 OUNCE)   1 TWO INCH PIECE FRESH GINGER
6 GREEN ONIONS   ¼ CUP OLIVE OIL (OR SESAME)
4 CLOVES GARLIC-CRUSHED   5 OUNCES FRESH SPINACH
¼ CUP SOY SAUCE   ¼ CUP DRY SHERRY
¼ CUP WATER   1 TBSP SUGAR

PEEL GINGER AND CUT IN THIN STRIPS. CUT ONIONS INTO 2-INCH THIN STRIPS ALSO AND SET BOTH ASIDE. POUR OIL INTO A LARGE SKILLET ON HIGH HEAT. ADD GARLIC, AND COOK, STIRRING FOR 10 SECONDS. REMOVE AND DISCARD GARLIC. ADD SPINACH TO SKILLET, STIR CONSTANTLY UNTIL SLIGHTLY WILTED. SPOON SPINACH ONTO PLATES AND KEEP WARM. PLACE FISH IN STEAMER BASKET OR BAMBOO STEAMER, COVER AND STEAM 8 MIN. PLACE FISH ON SPINACH—TOP WITH GINGER AND ONIONS. BRING NEXT THREE ITEMS TO A BOIL IN SKILLET. DRIZZLE HALF OF MIXTURE OVER FISH; SERVE IMMEDIATELY WITH REMAINING MIXTURE.

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BARBECUED KINGFISH

PREPARE INDIVIDUAL SIZE FISH STEAKS OR FILETS WITH SKIN INTACT.  FOR STEAKS, REMOVE THE BLOOD LINE.  FOR FILETS, PUNCTURE THE SKIN UNDER THE BLOODLINE TO ALLOW DRAINAGE DURING GRILLING.  SOAK IN MILK FOR ABOUT 10 MINUTES.  PAT DRY AND PLACE DIRECTLY ON THE GRILL WITH SKIN SIDE DOWN.  BASTE EACH PIECE WITH A LIBERAL LAYER OF MAYONNAISE.  GRILL OVER LOW TO MEDIUM HEAT FOR ABOUT 10-12 MINUTES OR UNTIL FULLY COOKED.  SERVE ON HEATED PLATES.

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KING FISH ITALIANO

Dice kingfish steaks into 2 inch pieces. Marinate about 20 minutes in Italian salad dressing. Remove and pat dry with paper towels. Sauté lightly in olive oil for 2 to 3 minutes. Boil 12 ounce package of fettucine about 10 minutes. Meanwhile, in a large skillet or wok melt 1/4 pound stick of butter over medium heat. Gradually stir in 1 1/2 cups of grated Parmesan cheese, then 1 cup of heavy cream until well blended. Continue heating sauce, stirring constantly, just to boiling. Remove from heat and stir in 1/8 cup chopped fresh parsley. Add pasta and toss until well coated. Serve with hot fish pieces over the fettucine.

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RED SNAPPER WITH ROSEMARY

4 SNAPPER FILLETS (4-6 OUNCE EACH)   2 TSP OLIVE OIL
2 CLOVES GARLIC-THIN SLICED   1 TSP DRIED ROSEMARY
LEMON WEDGES FOR SERVING    

CUT 4 SHEETS OF HEAVY-DUTY ALUMINUM FOIL INTO PIECES AT LEAST 2 INCHES LARGER THAN THE FILLETS. BRUSH THE DULL SIDE WITH OLIVE OIL. LAY EACH FILLET ON A SQUARE OF FOIL. SALT AND PEPPER TO TASTE AND DRIZZLE WITH A LITTLE OLIVE OIL. SPRINKLE THE GARLIC AND ROSEMARY OVER EACH FILLET. FOLD THE FOIL UP LOOSELY OVER THE FISH AND CRIMP THE EDGES TOGETHER. PLACE THE PACKETS ON A BAKING SHEET AND BAKE FOR 20 MINUTES AT 400 DEGREES. TO SERVE, CUT THE PACKETS OPEN ACROSS THE TOP. SERVE IN THE PACKETS OR TRANSFER TO PLATES AND POUR THE COOKING JUICES OVER THE FISH. SERVE WITH LEMON WEDGES.

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ROUGHY READY FILLETS

4 ORANGE ROUGHY FILLETS (4-6 OUNCES)   ¼ CUP FINE DRY BREAD CRUMBS
1 TSP CHOPPED PARSLEY   ½ TSP PAPRIKA
¼ CUP PLAIN YOGURT   1 TSP DRY MUSTARD

COMBINE BREADCRUMBS,PARSLEY AND PAPRIKA IN A SHALLOW DISH. COMBINE YOGURT AND MUSTARD. DIP FILLETS IN YOGURT MIXTURE, AND DREDGE IN BREADCRUMB MIXTURE. PLACE I N A 9 INCH SQUARE BAKING DISH COATED WITH COOKING SPRAY. BAKE AT 400 DEGREES FOR 20 MINUTES. FOR MICROWAVE, COVER AND BAKE 4 TO 5 MINUTES OR UNTIL FISH FLAKES EASILY WHEN TESTED WITH A FORK. SERVE WITH LEMON WEDGES.

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BOPPAS SEAFOOD GUMBO

4 TBS FLOUR   1/2 LB SMALL SHRIMP
3 TBS BACON DRIPPINGS   1/2 LB DICED CRABMEAT
1/2 TSP CRUSHED GARLIC   1/2 POUND DICED FISH
1/2 CUP CHOPPED ONIONS   1/2 TSP OREGANO
1/2 CUP CHOPPED BELL PEPPERS   1/2 TSP THYME 
1/2 CUP CHOPPED CELERY   1/2 TSP SALT
1/2 LB DICED OKRA   2 BAY LEAVES
1 CUP DICED TOMATOES   3 CANS CHICKEN BROTH
DASH OF TOBASCO   2 TBS GUMBO FILE'

IN A LARGE SKILLET COOK ONIONS IN BACON DRIPPINGS OVER MEDIUM HEAT UNTIL TENDER. ADD GARLIC AND FLOUR.  STIR CONSTANTLY UNTIL GOLDEN BROWN.  TRANSFER TO CROCK POT AND ADD PEPPERS, TOMATOES, CELERY, BROTH, AND SPICES.  COOK ONHIGH FOR 4 TO 6 HOURS.  DURING FINAL HOUR ADD SEAFOOD AND OKRA, AND REMOVE BAY LEAVES.  SET TEMPERATURE TO LOW TO AVOID BOILING AND ADD THE GUMBO FILE', STIRRING FOR 5 MINUTES.  SERVE IN LARGE SOUP BOWLS WITH BOILED RICE.  IF RAW SHRIMP OR FISH IS USED, BOIL SEPARATELY OR MICROWAVE PRIOR TO ADDING TO POT.

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   CRAB LOUIS

12OZS IMITATION CRABMEAT   LOUIS DRESSING
2 HARDBOILED EGGS SLICED   1/2 CUP CHILI SAUCE
2 ROMA TOMATOES SLICED   3 TBS MAYONNAISE
12 SLICES FRESH MUSHROOMS   1/2 TSP WORCHESTER SAUCE
6 PITTED OLIVES-RIPE OR GREEN   1 TSP SUGAR
 LETTUCE LEAVES WHOLE AND SHREDDED   1 TSP MINCED ONION

ARRANGE LETTUCE LEAVES FOR A BED ON DINNER PLATE.  ADD SHREDDED LETTUCE.  HEAP THE CRABMEAT, TOMATOES, EGGS, MUSHROOMS AND OLIVES ON TOP.  MIX THE LOUIS DRESSING IN A BOWL AND REFRIGERATE FOR 1/2 HOUR.  SPOON DRESSING OVER SALAD.

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                    MICROWAVE GRUNTS

SPREAD GRUNT FILLETS IN SINGLE LAYER IN A LARGE CORNING WARE OR PYREX DISH. ADD ONE OUNCE DRY WHITE WINE. SPREAD A LIGHT LAYER OF BUTTER ON EACH FILLET. DRIZZLE A LITTLE LEMON JUICE ON EACH PIECE. SPRINKLE WITH SWEET BASIL FLAKES. COVER AND MICROWAVE ON HIGH FOR ABOUT THREE MINUTES. IF CENTER OF FILLETS ARE NOT WHITE AND FULLY COOKED, HEAT FOR ANOTHER HALF MINUTE. SERVE WITH BOILED POTATOES AND A GREEN VEGETABLE.

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GRUNTS CUBANO

2 POUNDS GRUNT FILETS   1 TBS PAPRIKA
½ CUP DICED RED BELL PEPPERS   2 TSP MINCED GARLIC
½ CUP DICED GREEN BELL PEPPERS   1 TSP SALT AND PEPPER
2 CUPS YELLOW RICE   1 TSP CUMIN

CUT FISH INTO APPROXIMATELY 2 X 2 INCH PIECES. MIX BELL PEPPERS WITH COOKED RICE; SET ASIDE AND KEEP WARM. IN A MIXING BOWL, COMBINE PAPRIKA, GARLIC, SALT, PEPPER, CUMIN AND FISH. MIX INGREDIENTS UNTIL FISH IS COATED WELL. PLACE FISH ON A LIGHTLY OILED BROILER PAN AND BROIL 4 TO 6 INCHES FROM HEAT FOR ABOUT 4 MINUTES ON EACH SIDE. FISH IS DONE WHEN IT FLAKES EASILY AND IS OPAQUE IN THE CENTER. SERVE IMMEDIATELY WITH YELLOW RICE. MAKES FOUR SERVINGS.

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GRILLED WAHOO HAWAIIAN

8 WAHOO FILETS   ¼ CUP LIME JUICE
1 MANGO –DICED TO ¼ INCH   1 TBS MINCED GINGER
1 PAPAYA-DICED TO ¼ INCH   6 SCALLIONS, DICED
½ CUP DICED RED ONION   ½ TBS HONEY
½ CUP DICED RED BELL PEPPER    

(GROUPER, SNAPPER, OR SWORDFISH MAY BE SUBSTITUTED)

IN A BOWL, COMBINE ALL ITEMS EXCEPT FISH.  MIX THOROUGHLY. MARINATE IN REFRIGERATOR UNTIL READY TO SERVE. RUB FISH WITH OIL AND SPRINKLE WITH SALT AND PEPPER. PLACE FISH ON GRILL OVER HIGH HEAT FOR 3 MINUTES. TURN OVER AND GRILL FOR 7 MINUTES OR UNTIL FISH IS OPAQUE IN CENTER. TO SERVE, PLACE HALF A CUP OF MANGO-PAPAYA RELISH ON EACH WARMED PLATE. TOP WITH FISH FILETS AND GARNISH WITH CHIVES OR BASIL. ADD FAVORITE WHITE OR YELLOW RICE. YIELDS 4 SERVINGS.

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SWORDFISH STEAK IN FOIL

1 REYNOLDS FOIL "HOT BAG"   2 TBS CHOPPED PARSLEY
6 SWORDFISH STEAKS-3/4 –1 IN.   1 TSP GRATED LEMON PEEL
3 CUPS FROZEN GREEN PEAS   1 TSP DRIED TARRAGON
½ CUP SLICED GREEN ONIONS   ½ TSP SALT
2 TBSP BUTTER   ¼ TSP BLACK PEPPER

PREHEAT GRILL TO MEDIUM HIGH OR OVEN TO 450 DEGREES. SPRINKLE PEAS AND ONIONS IN FOIL BAG IN AN EVEN LAYER. REGULAR ALUMINUM FOIL MAY BE USED INSTEAD OF THE BAGS. COMBINE BUTTER, PARSLEY, LEMON PEEL, TARAGON, SALT AND PEPPER;-SPREAD OVER ONE SIDE OF STEAKS. ARRANGE FISH ON TOP OF VEGETABLES IN THE FOIL. PLACE BAG IN 1 INCH PAN. IF USING THE OVEN, LEAVE FOIL IN THE SUPPORTING PAN. IF USING GRILL SLIDE THE BAG ONTO THE GRILL DIRECTLY. GRILL COVERED FOR ABOUT 15 MINUTES ON MEDIUM-HIGH HEAT. IN THE OVEN BAKE 25 TO 30 MINUTES IN THE PAN. USE OVEN MITTS TO CUT OPEN FOIL BAG.

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GRILLED TUNA TERIYAKI

4 TUNA STEAKS-3/4 IN. THICK   1/4 CUP TERIYAKI OR SOY SAUCE
1 TSP SUGAR   1 TSP GINGER
1 CLOVE GARLIC-MINCED   1 TBSP LIME JUICE

COMBINE MARINADE INGREDIENTS IN A SMALL BOWL AND POUR OVER THE TUNA STEAKS. LET STAND FOR 5 MINUTES. PREHEAT GRILL OR BROILER AT HIGH HEAT. BROIL EIGHT MINUTES, TURNING ONCE AND BASTING WITH THE MARINADE. DO NOT OVERCOOK—A LITTLE PINK IN THE MIDDLE IS OK. SERVE WITH STIR FRIED VEGGIES AND WHITE RICE.

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MARINATED SALMON (GRAVLOX)

3 POUNDS SALMON   2 TSP GROUND PEPPER
4 TBS SALT   2 TBS VEGETABLE OIL
4 TBS SUGAR   LOTS OF CHOPPED FRESH DILL

SCALE SALMON AND PAT DRY. SPLIT LENGTHWISE, REMOVING BACKBONE AND ALL OTHER BONES. MOISTEN BOTH PIECES WITH OIL AND RUB WITH A MIXTURE OF THE SALT, SUGAR AND PEPPER. PLACE HALF OF THE FISH, SKIN SIDE DOWN, IN A PAN WITH A THICK LAYER OF DILL. PREPARE OTHER HALF THE SAME WAY AND PLACE ON TOP WITH SKIN SIDE UP, WITH THE THICK END RESTING ON THE THIN END OF THE BOTTOM PIECE. SPRINKLE MORE DILL OVER AND AROUND THE SALMON. REFRIGERATE FOR THREE DAYS, TURNING OVER DAILY. BEFORE SERVING, SCRAPE OFF DILL AND SEASONINGS. SLICE DIAGONALLY IN THIN SLICES. SERVE WITH COLD MUSTARD SAUCE AND RYE OR PUMPERNICKEL BREAD.

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COLD MUSTARD SAUCE (GRAVLOX)

4 TBS MILD YELLOW MUSTARD   1 TBS WHITE VINEGAR
1 TBS SUGAR   1 TBS VEG. OIL
1 TBS FINELY CHOPPED DILL    

PLACE MUSTARD IN A BOWL. ADD OTHER ITEMS AND A PINCH OF SLAT AND PEPPER. AT LAST MINUTE, MIX IN THE DILL. SERVE IN A BOWL ON THE SIDE.

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CREAMY FISH SOUP

 

1 LB. FISH FILLETS CUT IN 1 INCH PIECES   1½ CUP WATER
1 CAN (10 OZ.) CREAM OF CHICKEN SOUP   ¼ CUP SLICED CELERY
¼ CUP SLICED CARROTS   1 JAR (8 OZ.) PROCESSED CHEESE SPREAD
1½ CUP COOKED, DICED POTATOES    

IN A MEDIUM SAUCEPAN, COMBINE WATER AND NEXT FOUR INGREDIENTS. BRING TO A BOIL; COVER AND SIMMER 4 TO 6 MINUTES. TO THIS MIXTURE, ADD CHEESE SPREAD, FISH AND POTATOES; SIMMER 8 TO 10 MINUTES LONGER OR UNTIL FISH FLAKES EASILY AND IS NO LONGER TRANSLUCENT IN THE CENTER. GARNISH WITH CHOPPED PARSLEY OR SWEET BASIL.

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SCALLOPS CASSEROLE

1 SMALL ONION, SLICED   1 CAN DICED TOMATOES
½ RED PEPPER, DICED   ½ TSP BASIL LEAVES
2 TBS BUTTER   1 POUND SEA SCALLOPS
1 CAN MUSHROOM SOUP   1 MED POTATO, COOK/CUBE

COOK ONION AND PEPPER IN BUTTER UNTIL TENDER. STIR IN SOUP, TOMATOES, AND BASIL. PUT SCALLOPS IN CASSEROLE AND POUR ON THE SAUCE. SURROUND WITH THE POTATOES.COVER AND BAKE AT 375 DEGREES 15 MINUTES. REMOVE COVER –SPRINKLE WITH BREAD CRUMBS AND BAKE 10 MINUTES MORE.  IF YOU DON’T LIKE THE REDNESS, OMIT THE TOMATOES.

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CUDA PARTY SPREAD.

8 OZS CREAM CHEESE   1/2 CUP SMOKED BARRACUDA
3 TBS MAYONAISSE   1/4 CUP MILK
2 TSP LEMON JUICE   1 TSP MINCED ONION

FINELY DICE FISH BY HAND OR IN FOOD PROCESSOR.  ADD MILK GRADUALLY WHILE BLENDING INTO CHEESE AND MAYO.  AFTER ALL INGREDIENTS ARE MIXED, COVER AND REFRIGERATE AT LEAST ONE HOUR.  SERVE OVER PARTY CRACKERS

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GRILLED COBIA IN LEMON GARLIC

4 COBIA STEAKS~1 INCH THICK   ¼ CUP LEMON JUICE
2 CLOVES GARLIC, FINELY DICED   1 TBSP GRATED LEMON PEEL
1 TBSP OLIVE OIL   DASH BASIL LEAVES

MIX LEMON, GARLIC, AND OIL IN GALLON ZIP LOCK BAG. ADD FISH; TURN SEVERAL TIMES TO COAT. PUT IN REFRIGERATOR FOR 15 MINUTES. REMOVE FISH FROM MARINADE AND GRILL ABOUT 8 TO 10 MINUTES OVER MEDIUM HEAT. REMOVE FROM GRILL AND SPRINKLE WITH BASIL AND LEMON PEEL. SERVE WITH STIR FRIED VEGETABLES.

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HONEY FRIED GRUNTS

1 POUND GRUNT FILETS   1 EGG
1 CUP CRUSHED SALTINES   1/3 CUP FLOUR
SALT & PEPPER TO TASTE    

IN A SHALLOW BOWL,BEAT EGG AND HONEY. IN ANOTHER BOWL, COMBINE CRACKER CRUMBS, FLOUR, SALT AND PEPPER. DIP FILETS INTO EGG MIXTURE, THEN COAT WITH CRUMBS. IN LARGE SKILLET OR WOK, HEAT ¼ INCH OF VEGETABLE OIL. FRY FISH OVER MEDIUM HEAT 3 MINUTES EACH SIDE. DRIZZLE WITH A LITTLE EXTRA HONEY OR LEMON JUICE AS DESIRED.

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RED SNAPPER DIJON OVER SPINACH

3 TBS DIJON MUSTARD   1 10 OZ BAG OF SPINACH
3 TBS  ITALIAN DRESSING   1 CUP CHOPPED TOMATOES
4 SIX OUNCE SNAPPER FILLETS   4 LEMON WEDGES
1/4 CUP CHOPPED ONION    

PREHEAT GRILL.  PLACE PERFORATED ALUMINUM SHEET ON UPPER WARMING RACK.  STIR MUSTARD AND DRESSING WITH WHISK.  PLACE FISH ON GRILL AND BASTE WITH HALF OF THE MUSTARD MIXTURE.  CLOSE LID AND BROIL FOR SIX MINUTES.  WHILE FISH COOKS, COMBINE ONION AND REMAINING MUSTARD MIX IN LARGE SKILLET OVER MEDIUM HEAT.  COVER AND COOK 2 MINUTES.  ADD HALF OF SPINACH, COVER AND COOK 1 MINUTE UNTIL SPINACH WILTS.  ADD REMAINING SPINACH AND TOMATO, COVER AND COOK 1 MORE MINUTE.  STIR WELL TO COMBINE.  SERVE OVER SPINACH MIXTURE.  SERVE WITH LEMON WEDGES AND A SIDE DISH (BOIL-IN-BAG RICE).

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  SMOKED FISH DIPS

FISH 'N CUKE APPETIZERS

1/2 POUND SMOKED FISH   1/2 TSP DILL WEED
1/2 CUP SOUR CREAM   1/4 TSP SALT
2 TSP CHOPPED CHIVES   CUCUMBER SLICES
1 TSP TARRAGON VINEGAR   PIMENTO STRIPS (OPTIONAL GARNISH)

REMOVE SKIN AND BONES FROM FISH.  FLAKE THE FISH AND COMBINE WITH OTHER INGREDIENTS, EXCEPT CUCUMBERS.  SCORE CUCUMBERS WITH FORK AND SLICE IN ROUNDS.  CHILL IN ICE WATER.  AT SERVING TIME, DRAIN AND PUT A DAB OF FISH MIXTURE ON EACH CUKE.  DECORATE WITH PIMENTO IF DESIRED.

SMOKY FISH ROLL-UPS

8 OUNCES SMOKED FISH, FLAKED   1 TSP GRATED ONION
1/4 CUP MAYO OR SALAD DRESSING   PASTRY FOR A 9 INCH CRUST
1 TBS LEMON JUICE   PAPRIKA
1 TSP HORSERADISH    

MIX MAYO AND SEASONINGS THOROUGHLY.  GENTLY FOLD IN THE FLAKED FISH TO THIS MIXTURE.  DIVIDE PASTRY IN HALF.  ROLL EACH HALF INTO VERY THIN 9" CIRCLES.  SPREAD EACH CIRCLE WITH HALF OF THE FISH MIXTURE.  CUT INTO 16 WEDGE-SHAPED PIECES.  ROLL UP JELLY-ROLL FASHION, BEGINNING AT THE ROUND EDGE.   PLACE ON A BAKING PAN 15X10X1".  PRICK TOPS TO ALLOW STEAM TO ESCAPE.  SPRINKLE WITH PAPRIKA.  BAKE IN A VERY HOT OVEN, 450 DEGREES FOR 10 TO 15 MINUTES OR UNTIL LIGHTLY BROWNED.  MAKES 32 SERVINGS.  NOTE: ROLL-UPS MAY BE MADE AHEAD, COVERED WITH WAX PAPER AND REFRIGERATED UNTIL READY TO BAKE.

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  • GRILLED BOURBON SALMON

    1 LB SALMON (OR OTHER FISH) FILLET WITH SKIN ON ONE SIDE   1 TSP BOURBON (OPTIONAL?)
    1/4 CUP PINEAPPLE JUICE   1/4 TSP FRESH CRACKED PEPPER
    2 TBS SOY SAUCE   1/8 TSP GARLIC POWDER
    2 TBS BROWN SUGAR   1/2 CUP VEGATABLE OIL

    COMBINE ALL INGREDIENTS IN A BOWL AND STIR OR WHISK.  SAVE A SMALL AMOUNT OF THIS MARINADE FOR BASTING.  PLACE FILLET IN A ONE GALLON ZIPLOCK BAG AND POUR IN REMAINING MARINADE.  PLACE IN REFRIGATOR FOR 1-2 HOURS, SHAKING ONCE OR TWICE TO THOROUGHLY COVER FILLET.  HEAT GRILL TO 375-400 DEGREES AND PLACE FILLET SKIN SIDE DOWN ON THE GRILL.  GRILL FOR ABOUT 14 MINUTES. BASTE  WITH MARINADE AS DESIRED.  OPTIONAL:  SPRINKLE WITH CRUMBLED BLUE CHEESE DURING LAST 6-7 MINUTES.  SERVE HOT OFF THE GRILL.  NOTE: FOR SKINLESS FILLETS, USE SAME RECIPE BUT TURN OVER ONCE AFTER 7 MINUTES.

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    COCONUT SPINACH SNAPPER

    4 SNAPPER FILLETS ABOUT 6 OZS. EACH   1 TSP SOY SAUCE
    1 TBS CANOLA OIL   1 SPLASH HOT SAUCE
    3/4 TBS SALT   4 DICED PLUM TOMATOES
    1 CORED, SEEDED AND DICED RED BELL PEPPER   1 TBS BLACK PEPPER
    1 CORED, SEEDED AND DICED GREEN BELL PEPPER   2 CLOVES CRUSHED GARLIC 
    1 TSP FRESH GRATED AND PEELED GINGER   1 TEN-OZ BAG WASHED SPINACH
    1/2 CUP DICED RED ONION   1 CUP COOKED BASMATI RICE, OR
    1 1/2 CUPS CANNED COCONUT MILK     REGULAR LONG GRAIN WHITE RICE
    1/2 CUP FRESH CHOPPED CILANTRO   2 TBS FRESH LIME JUICE

    HEAT 1/2 TBS OF CANOLA OIL IN LARGE SKILLET OVER MEDIUM HIGH HEAT.  SEASON FISH WITH SALT AND PEPPER AND COOK (SKIN SIDE UP FIRST IF FILLET HAS NOT BEEN SKINNED) FOR 2-3 MINUTES PER SIDE, THEN REMOVE FROM SKILLET.  REHEAT SKILLET AND COOK GARLIC, GINGER AND 1/4 CUP OF THE DICED ONION UNTIL TENDER.  THEN ADD COCONUT MILK, LIME JUICE AND CILANTRO AND BRING TO A BOIL.  THEN ADD SOY AND HOT SAUCE AND FISH FILLETS AND SIMMER FOR ABOUT 1 MINUTE.  IN A SEPARATE SKILLET, HEAT REMAINING OIL OVER MEDIUM HEAT THEN ADD AND SAUTE REMAINING VEGATABLES (ONIONS, TOMATOES, BELL PEPPERS AND SPINACH) UNTIL SPINACH IS JUST WILTED.  PUT A MOUND OF RICE ON A PLATTER, ADD THE VEGGIES AND PLACE THE FILLETS AND SAUCE ON TOP.  NOTE: THIS RECIPE WAS DONATED BY DON GOOD AND HE SAYS: "I PREPARED IT MYSELF FOR BETTY AND ME AND IT WAS BETTER THAN DELICIOUS."

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    CEDAR PLANKED FILLETS

    1 15"  CEDAR GRILLING PLANK   1/4 CUP DIJON MUSTARD
    4 SIX-OZ FILLETS OR A 1 1/2 LB SINGLE FILLET   2 TSP HONEY
    1 TSP YELLOW MUSTARD SEEDS   1 TSP KOSHER OR REGULAR SALT
    2 TSP FRESH DILL OR 1 TSP DRIED DILL   FRUIT JUICE (OPTIONAL)
    1/4 CUP SOUR CREAM OR MELTED BUTTER OR BOTH    

    SOAK PLANK IN WATER (ADD FRUIT JUICE TO WATER FOR UNIQUE FLAVORING)  FOR AT LEAST ONE HOUR.  HEAT GRILL TO 350-400 DEGREES.  PLACE PLANK ON GRILL RACK, CLOSE GRILL, AND HEAT PLANK FOR 3 MINUTES ON EACH SIDE.  COMBINE ALL INGREDIENTS  IN SMALL BOWL, SAVING ABOUT 1/3 OF THIS MIXTURE.  PLACE FILLETS ON PLANK, CLOSE LID, AND COOK FOR ABOUT 12 MINUTES OR UNTIL DONE.  REMOVE FROM GRILL. MIX SOUR CREAM OR MELTED BUTTER WITH REMAINING MIXTURE AND SPREAD OVER FILLETS.   

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