Recipe Favorites From Hooks
Baked Halibut Steaks
"An Italian-style vegetable and feta cheese topping is the perfect enhancement to delicious baked halibut." Prep Time: 15 Minutes. Cook Time: 15 Minutes. Ready In: 30 Minutes. Makes 4 servings. Ingredients: 1 teaspoon olive oil 1 cup diced zucchini 1/2 cup minced onion 1 clove garlic, peeled and minced 2 cups diced fresh tomatoes 2 tablespoons chopped fresh basil 1/4 teaspoon salt 1/4 teaspoon ground black pepper 4 (6 ounce) halibut steaks 1/3 cup crumbled feta cheese Directions: 1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish. 2. Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper. 3. Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese. 4. Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.
Basting Sauce For Halibut or White Sea Bass
You can bake or grill your fish, just brush with this topping for a great finish that everyone loves!
butter & brown sugar - melt butter, add brown sugar and cook until brown sugar melts (heat to candy temp) be sure to stir constantly to avoid scorching!
You can bake or grill your fish, just brush with this topping for a great finish that everyone loves!
butter & brown sugar - melt butter, add brown sugar and cook until brown sugar melts (heat to candy temp) be sure to stir constantly to avoid scorching!
________________________________________________________________
Fried Fish Sandwiches With Jalapeno Slaw
*Thanks Food Network
Ingredients
1 cup milk
Kosher salt and freshly ground pepper
4 5-to-6-ounce Fish Fillets
1 cup stone-ground cornmeal
2 scallions, thinly sliced
1/4 cup mayonnaise
2 tablespoons whole-grain mustard
2 tablespoons chopped pickled jalapenos and 1/2 to 1 tablespoon juice from the can
Vegetable or peanut oil, for frying
3 cups thinly sliced iceberg lettuce (about 1/2 small head)
4 soft hoagie rolls, split and toasted
Directions
Put the milk in a medium bowl and season with salt and pepper. Add the fish and set aside to soak until ready to fry. Put the cornmeal in a baking dish and add 1/2 teaspoon each salt and pepper.
Combine the scallions, mayonnaise, mustard, jalapenos and 1/2 tablespoon pickling juice in a bowl. Heat about 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Remove 2 fillets from the milk, shaking off the excess, and dredge in cornmeal to coat. Carefully lower into the oil and fry until golden and just cooked through, 4 to 5 minutes. Transfer to a paper towel-lined plate and season with salt. Repeat with the remaining fillets.
Toss the lettuce with the jalapeno dressing and season with salt, pepper and more pickling juice, if desired. Divide the fish and slaw among the rolls.
Per serving:
Calories 632; Fat 32 g (Saturated 6 g); Cholesterol 103 mg; Sodium 948 mg; Carbohydrate 48 g; Fiber 3 g; Protein 38 g
___________________________________________________________
Fish Steaks w/ Mustard Sauce
*Thanks Vons!
Ingredients
Flour
Lawry's Seasoning Salt
Salt and Pepper
Egg Wash
Fish
Crushed Cheez It's
Oil
Directions
Wash and clean fish filets
Prepare flour mixture by adding seasoning salt, pepper, and salt in a shallow bowl set aside
prepare an egg wash by beating eggs in a bowl
Dip the fish filets in the egg wash and flour mixture and then coat with the crushed cheezits
Deep fry the filets until cooked thoroughly
Flour
Lawry's Seasoning Salt
Salt and Pepper
Egg Wash
Fish
Crushed Cheez It's
Oil
Directions
Wash and clean fish filets
Prepare flour mixture by adding seasoning salt, pepper, and salt in a shallow bowl set aside
prepare an egg wash by beating eggs in a bowl
Dip the fish filets in the egg wash and flour mixture and then coat with the crushed cheezits
Deep fry the filets until cooked thoroughly
Oven Fried Sanddabs with Summer Salad
*Copyright About.com Hank Shaw
Ingredients
8-12 pan-dressed sand dabs
1 to 1 1/2 cups breadcrumbs
1 egg yolk
2 t. lemon juice
1 t. Water
1/2 t. Kosher salt
3/4 Cup Olive Oil
1 lb Fresh Tomatoes
2 Avocados
1 Ear Fresh Corn
1/2 Sweet Onion Finely chopped
2 Tb. Fresh Chopped Parsley
2 Tb. Olive Oil
Salt and Pepper
Preparation
Make the mayonnaise. OK, you don't have to make the mayo - you can use store-bought, so long as it is of good quality. But mayonnaise is easy to make and homemade tastes so much better that I will give you the instructions here.
In a bowl, add the egg yolk, 2 teaspoons lemon juice, teaspoon of water and 1/2 teaspoon of kosher salt and mix well with a wire whisk.
Slowly add in the 3/4 cup of olive oil while whisking furiously. You must whisk very fast and add the oil very slow: Once you have any given amount of oil incorporated, you can
rest a bit, then continue adding the remainder.Your mayo will be yellow and softer than the white store-bought version. It will also be more perishable, so put it in the fridge for now.
Preheat your oven to 475 degrees.
Make the Salad
Cut the tomatoes into large chunks, then do the same with the avocado, and put them into a bowl. Cover with the lemon juice.Add the finely chopped sweet onion and the parsley, then add the sweet corn. Use a stout knife to cut the kernels from the cob of corn; sometimes it helps to cut the cob in half first.
Mix everything together gently -- don't mash the avocado -- and add olive oil, salt and black pepper to taste. Cover with plastic wrap and leave at room temperature.
Take out the fish and the mayo and fill a shallow, wide bowl with the bread crumbs.
Brush (or otherwise apply -- sometimes I just use my clean hands) mayo thickly onto the sand dabs, then, holding them by the tail, plunk one at a time into the bowl of breadcrumbs.
Pick the fish up by the tail again and flip the other side onto the breadcrumbs. Make sure they are good and covered.
Gently lay the fish with the dark skin facing up on a heatproof pan, cookie sheet, oiled foil or whatever you intend to cook them in. I use a baker's Silpat silicone sheet over a cookie tray. Cook in the oven for 6-12 minutes -- you are looking for golden brown. Do not flip.
To serve, take the fish out, let them rest a minute or two, then arrange one or two on a plate with the golden brown side up. The breading will not be crispy, but it will be savory and is intended to complement the lean and moist sand dabs.
Pan Seared Rockfish with Lemon Beurre Blanc
*Copyright Food Network Robert Irvine
Ingredients
4 Lemons Juiced
1/2 Cup Dry White Wine
1 Cup Heavy Cream
1/2 Cup Canola Oil
6 8 ounce Rockfish Filets boned and skinned
1/2 Cup All purpose flour seasoned with salt and pepper
1 Cup softened Butter
Directions
Prepare the lemon beurre blanc sauce
by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering
on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a
large skillet over medium-high heat. Dredge fish fillets in
flour and saute in the hot skillet until golden brown. Remove fish from heat and
let rest. When the sauce has thickened, slowly whisk in the butter. Place fish
on platter, and drizzle sauce around and over the fish to serve.
One-Dish Rockfish
*ALL RIGHTS RESERVED © 2011 Allrecipes.com By: Luke
Ingredients
5 cups fresh spinach
2 (6 ounce) fillets rockfish
10 cherry tomatoes, halved
1/2 cup vegetable broth
2 tablespoons minced fresh dill
1/4 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/4 teaspoon onion powder
salt and ground black pepper to taste
2 slices lemon slices
2 slices onion slices
1 teaspoon butter
Directions
Preheat oven to 400 degrees F (200 degrees C). Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with
the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil. Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.
Sauteed Lingcod
*Copyright About.com Hank Shaw
Ingredients
1 to 1 1/2 lb cod or lingcod steaks
Salt
Flour for dusting
2-3 lb fresh tomatoes, or 16 oz can of crushed tomatoes
1 chopped medium onion
3 T. olive oil
1 finely chopped garlic clove
1 T. ground cumin
2 T. fresh chopped dill
3 T. olive oil, for sauteing the fish
Preparation
Take the fish out of the fridge and salt it liberally. Set it aside.
To make the sauce, peel and seed the tomatoes if you are using fresh ones.
This results in a better-tasting sauce, but is more work.
To peel tomatoes, plunge them into boiling water for 30-60 seconds (depending
on size) and then into a bowl of ice water. The skins will crack and peel off
easily.To seed them, chop roughly and lift the pieces off your cutting board,
leaving most of the seeds on the board. Swipe the board clean after each tomato. It's OK if you have a few seeds.Alternately, leave the seeds and skins on the tomatoes, then run the whole sauce through a food mill set on a medium grate after it's cooked -- this is what I do.
Make the Sauce
Add three tablespoons of olive oil to a pan and heat it over high heat for a minute or two. Add the chopped onion and saute over medium-high heat until translucent, about 3minutes.
Add the garlic clove and saute for another minute or two. Add the tomatoes and cumin and stir to combine. Test for salt, and add some if needed. Bring the sauce to a simmer and let it boil down for 10-15 minutes; you want a thick sauce and you'll need to evaporate a lot of water.Once the sauce is done, turn off the heat and set aside.
In another pan, heat 3 more tablespoons of olive oil over high heat.Dust your lingcod steaks in flour and tap off excess.Turn the heat down to medium and saute your fish, skin side down if there is skin on them. Cook this way for 5-10 minutes, or until you see the cooked portion of the fish reach about halfway up the sides. Don't let it cook too fast or you will burn the surface. Take your time. Flip the fish and cook the other side until lightly browned, about 4-5 minutes.To serve, spread some tomato sauce on the plate and top with the fish. Sprinkle fresh dill on top as a garnish.
Grilled Red Snapper
Copyright About.com Hank Shaw
Ingredients
1 lb skin-on snapper fillets
Juice of a lime
Juice of a lemon
1 T. black pepper
1 dried cayenne pepper or 1 teaspoon cayenne powder
1 T. coriander seed
2 T. achiote seeds (available in Latin markets)
1 T. dried oregano (Mexican oregano is best here)
1 1/2 t. Kosher salt
1 T. paprika
1 T. garlic powder
2 T. canola or other vegetable oil
Preparation
There are two ways to do this spice mixture: With whole seeds, which you then grind, or with powdered spices. If you have whole spices, toast the coriander, the cayenne pepper, black peppercorns, Achiote seeds, and oregano in a dry pan over medium-high heat until you can smell them, shaking the pan often. This should take about 2-3 minutes. Skip this step is you are using powders, because toasting them is tricky -- they burn easily. Incidentally, toasting makes the spices smell better in the finished dish. Achiote seeds, which look like little red nuggets, are a key to this dish. But if you cannot find them, you can substitute more paprika. It will not be the same, but is an OK alteration.If you are toasting and using whole spices, grind them into a powder in a spice grinder.Mix all the dry ingredients together in a bowl. In a plastic container or plastic bag, add the oil and the lemon and lime juice. Put the fish fillets in the juice-filled container and move around to coat. Now sprinkle the spice mixture over the meat side of each fillet. Don't bother to spice the skin side.Lay the fillets skin side down in the container or bag, then let this marinate in the fridge for 2-4 hours.After the fish marinates, remove it and pat the skin side dry with a paper towel. Coat it with a bit more oil and lay the fillets down on a well-oiled, preheated grill.To cook this dish, you will need an "open" space on your grill with no heat -- either one section of burners turned off, or a spot where there's no charcoal underneath. This is where you lay your fish down. If you cannot do this for some reason, wait until the fire is subsiding or turn the burner to its lowest
setting.Grill the fish for 10-15 minutes, depending on thickness. Do not flip. If you do, the fillet will fall to pieces. That's why you leave the skin on.Once the meat flakes near the head end of the fillet, carefully remove the fish and set it on a platter to cool for a minute or two.Serve with flavored rice, as a sandwich filling, or break it into pieces and use it for fish tacos; this is my favorite use for this dish.
Fish Head Stew
Ingredients
1 large head of any fish scaled
salt and pepper
3 tablespoons vinegar
butter
1 onion,
1 lb mushrooms, chopped
2 large tomatoes, chopped
2 sticks celery, chopped
1 tablespoon cornflour
1 tablespoon Worcestershire sauce
2 dashes Tabasco sauce
curry powder (optional)
Directions
Boil the fish head in sufficient water to cover it. Add salt, pepper and vinegar. After it has come to the boil, simmer slowly for 20 minutes. Be careful not to break its shape.
Fry the vegetables carefully in a little butter. Keep stirring them so that they do not burn.Pour water off the fish head and add the vegetables. Make a paste of the cornflour with a little water, and the Worcestershire and Tabasco sauces. Stir in curry, if desired. Add to the fish and vegetables and cook gently for 10 minutes or so (depending on the size of the fish head).
Place in a baking dish or large casserole and serve with the head in a "swimming" position, the vegetables surrounding it.
Serve this dish with fresh fried chips. You'll need fingers, thumbs and a spoon!
Emeril's Rockfish Tacos With Roasted Tomatillo Salsa
*Copyright TLC Emeril
Ingredients
1 pound tomatillos, husked and rinsed
1 small onion, cut into quarters
6 cloves garlic, unpeeled
1 1/2 tablespoons olive oil
Salt and freshly ground black pepper
1 jalapeno, stemmed, seeded, and minced
1 serrano, stemmed, seeded and minced
1 lemon, juiced
1 lime, juiced
8 blue corn tortillas
2 tablespoons olive oil
1 tablespoon butter
4 striped rockfish fillets, skinned
1/4 cup instant flour
1 (about 10 ounces)
Cilantro leaves, for garnish
Lime wedges, for serving
(6-ounce)(recommended: Wondra)ripe avocado, sliced
Preparation
Preheat the oven to 400 degrees F. Place the tomatillos, onion and garlic on a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast the vegetables in the oven until browned and softened, about 15 to 20 minutes.
Remove the vegetables from the oven and place the tomatillos and onion in a food processor. Squeeze the garlic cloves out of their peels into the food processor. Add the jalapeno, serrano, lemon and lime juice to the vegetables. Pulse until the mixture is fully incorporated but not pureed. Season with salt and pepper, to taste, and set aside. Lower the oven temperature to 200 degrees F. Wrap the tortillas in foil and place in the oven while the fish is cooking.
Heat the olive oil in a 12-inch sauté pan over medium-high heat. Season the fish with the salt and pepper then dredge to lightly coat with the flour. Add the fish and the butter and swirl the pan to be sure that the butter reaches all corners of the fish. Continue to sauté the fish until just cooked through, about 3 minutes on the first side and about 1 minute on the second side. Remove from the pan and set aside on a paper towel lined plate.
Remove the tortillas from the oven and divide 2 tortillas per serving plate. Break up the fish fillets and place on top of the tortilla. Divide the avocado amongst the tacos and spoon the tomatillo salsa on top. Garnish with cilantro leaves and serve with lime wedges.
Ceviche
*Copyright Elise simply recipes
Ingredients
2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 red onion, finely diced
1 cup of chopped fresh seeded tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
Dash of ground oregano
Dash of Tabasco or a light pinch of cayenne pepper
Cilantro
Avocado
Tortillas or tortilla chips
Directions
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
|
Hooks SportFishing
3600 Cabezone Circle Suite 115 Oxnard, CA 93035 (805) 382-6233 |
