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Wingnut
03-20-2012, 03:23 PM
Got a good recipe for Shovelnose or Lizard Fish? :LOL: :Shocked: :Envious:

Post up and share your favorite seafood recipes. From the ordinary to the bizarre, let’s see it! :Big Grin:

Here’s one of my all-time favorites.

Halibut Kabobs, courtesy of the “Iron Chef.” :Wink:

Main Ingredients:
Halibut Fillets
Raw Shrimp (optional)
Onions
Green Onions or Leeks
Bell Peppers
Mushrooms (optional)

Oil & Spices:
Olive Oil or Grape seed Oil
Pure Sesame Oil
Salt
Black Pepper
Crushed red Chili Peppers (optional)
Curry Powder (optional)
Dry roasted Sesame Seeds (optional)

Directions:
Cut Halibut fillets into 1 inch squares or strips (depending on the size of the Halibut).
Pour some Olive Oil or Grape Seed Oil into a mixing bowl plus a teaspoon of pure Sesame Oil.
Mix in Halibut with desired ingredients (Onlions, Shrimp, Leeks, Bell Peppers, Mushrooms…) until well coated with oil.
Add salt, black pepper and if you wish, some crushed red chili peppers and a touch of curry powder.
(You can use as much or as little of each spices as you desire)

http://i143.photobucket.com/albums/r135/Wingnut32566/Wingnut%208/Wingnut%2010/002-31.jpg

Place main ingredients on the skewers, alternating ingredients (Halibut / Onion / Shrimp / Bell Pepper / Mushroom…)

http://i143.photobucket.com/albums/r135/Wingnut32566/Wingnut%208/Wingnut%2010/003-33.jpg

Place the skewers on the grill on high flames or on a cooking sheet in the oven on broil.
Cook until Halibut meat turns white. Approximately 5 minutes on each side. Brush the skewer with oil when you turn the skewers.

http://i143.photobucket.com/albums/r135/Wingnut32566/Wingnut%208/Wingnut%2010/004-32.jpg

http://i143.photobucket.com/albums/r135/Wingnut32566/Wingnut%208/Wingnut%2010/005-28.jpg

When Halibut meat is white & flaky, remove from grill or oven, sprinkle on some dry roasted Sesame Seeds and it’s ready to serve.

http://i143.photobucket.com/albums/r135/Wingnut32566/Wingnut%208/Wingnut%2010/006-23.jpg

Best served dipped in Tartar Sauce, Tapatio Hot Sauce or Malt Vinegar.
Can also be served in a Taco shell or over a bed of white rice or Rice Pilaf.
I like to eat my Halikabobs with a steamed Artichoke… YUMMY!

Enjoy… :Cool:

LGHT
03-20-2012, 03:28 PM
Wow those look amazing. My favorite is cedar planked salmon. Don't have pics or info, but the next time I do them i'll take a few pics.

Which Way Out
03-20-2012, 06:16 PM
Good idea Arthur. This could also be a SWAT category for the end of the season.

Well I have at least 2 to share
Smoked Steelhead, Salmon or Trout.

This is for 1 large Costco sized fillet. Increased portions will require adjustment.
1 1/2 quarts of water
1/2 cup of non-iodized salt
1/3 cup of brown sugar
1/2 cup of white sugar
1 table spoon of liquid hickory smoke
2 tsp of finely minced or pressed garlic and its juices
A dash of black pepper

Mix in a large bowl all the above ingredients until dissolved.
Place your fish fillets in the bowl and keep below the surface for 3 to 4 hours in the fridge.

Very important. After soaking in the brine, let the fillets air dry for up to 2 hours.
http://i769.photobucket.com/albums/xx340/WhichWayOut/Steelheadreadyforsmoker-1.jpg


Smoke in a conventional smoker for 6 to 7 hours. Smoking is mostly a personal thing, so smoke it the way you like it. Some people use a little more Heat, some use less and so forth. If you have smoked anything you know what I am saying.

http://i769.photobucket.com/albums/xx340/WhichWayOut/almostready.jpg
Don't be afraid to even use a Weber Grill. That's what I have and have smoked everything from Barracuda to Steelhead. Works great. Just need to watch the heat.

I set my grill up with a few charcoal briquets to the side and then add pre-soaked in water Santa Maria Oak bark pieces. Add the fish to the opposite side of the grill, close the vents to almost closed.

Add a briquet as needed as well as the bark or wood if you chose.
The trick is to just keep the smoke rolling out through the neighborhood and enjoy a few cool ones in the process.

This last photo is of the Steelhead on a different nite. It got a little hot because I couldn't wait, Soooo Goood...

http://i769.photobucket.com/albums/xx340/WhichWayOut/Steelheaddinner-1.jpg

Second one is Baked White Sea Bass

First you need a WSB. The best way I know to get one is, when FNN fishing Yoda EXFACTOR calls you, you show up on time and be ready to go. Gratuitous photo here.
http://i769.photobucket.com/albums/xx340/WhichWayOut/WSBRun8-202011016.jpg

And here, One of my favorite of all time. I had to add it in. Thanks again Mikey
http://i769.photobucket.com/albums/xx340/WhichWayOut/WSBRun8-202011023.jpg

Well back to the recipe.

Take the fillets and cut to portion size.

Mix together in a bowl, 1 cup of Mayonnaise and a 1/2 cup of shredded Parmesan Cheese, more if you like.
Put foil over a cooking sheet and place the fish on the foil. Then add a table spoon of the mixed mayo and cheese on top of the fish.

Turn the broiler on in the oven. Once the oven is preheated in the broiler mode,400 degrees or so, place the fish inside. WATCH carefully. Once the cheese mix begins to brown TURN OFF THE OVEN COMPLETELY. Now let the heat of the oven cook the fish. Depending on the thickness, it should only take 7 to 10 minutes
Add some cut green onion and enjoy.

http://i769.photobucket.com/albums/xx340/WhichWayOut/cheese.jpg

Credits are due here.
Sometimes it seems I have a personal Chef. NOT really, but my fishing buddy George aka FNN G-Mart comes over from time to time. We end up cooking all kinds of stuff. Deer meat from Wyoming, Fillets from Costco as in home made stuffed Salmon and the list goes on and on. Oh crap I almost forgot, Can you say Chicken Wings that melt in you mouth............ Best anywhere, and I am chicken wing snob.
So George, Cheers

Mr_Dunev
03-20-2012, 07:18 PM
Nice Recipes! Mayo WSB?? haha that sounds different, but I will try anything once! Look at all those WSB thats awesome!!!! I'll see if I can buy some Salmon soon from the market. And when I get my next legal hali, I'll give Arthurs recipe a spin.

Either way I'll post results!

Nice Thread, wish I could contribute

DockRat
03-24-2012, 07:15 AM
Don't knock it till you try it :Secret:


Got a good recipe for Shovelnose or Lizard Fish? :LOL: :Shocked: :Envious:
[SIZE=3]
SHOVELNOSE KABOBS

If you have never eaten shovelnose shark (guitar fish), I highly recommend making these kabobs. Its not a complicated process, and as with most kabobs... the BBQ is the key! ...but if there is anything that I say is a must to get these kabobs to come out right, its the pre-preparation.
Pre-preparation consists of simply cleaning the shovelnose (guitar fish) correctly and choosing choice cuts for your grill. Be sure to chill the meat and cut out any red meat (marbling). The shovelnose steak is long a tubular, so making your kabob chunks its easy. Simply cut them into 2 inch cubes and wash them well in cold water.

<LI>
<DIV align=left>Milk Bath: Soak your meat chunks in milk (do not use non-fat) for 30 to 45 minutes. When done, strain milk and pat dry the meat with paper towel. </DIV></LI>
<LI>
<DIV align=left>Marinade: Soak your meat in your favorite Chinese marinade or make your own like I do. Marinade for 2 hours.

1/2 cup Soy Sauce (can use lite)
1/4 cup dry sherry (not cooking Sherry !)
1/2 tsp grated fresh Ginger Root
a touch of Brown Sugar

This is just the basic, you can also add finely chopped garlic, hot pepper oil, Tabasco, Sesame oil, or chopped green onions </DIV></LI>



Now the meat isgood to go,and your ready to skewer your kabobs with the shovelnose chunks, and your favorite fruits and vegitables...below is basically what I like to throw on the screwer with the shovelnose.
<UL>
<LI>green bell pepper</LI>
<LI>yellow bell pepper</LI>
<LI>red onion</LI>
<LI>red potato (Pre-boil potato's 10 minutes)</LI>
<LI>pineapple</LI>
<LI>shovelnose guitar fish</LI>[/list]

Lightly brush on (using glaze brush) Canola or Vegetable oil onto your shovelnose chunks. This will help keep them from sticking to your grill. Now your ready to BBQ! smileys/-10 minute cook time (turning kabobs occasionally on grill).
smileys/ENJOY! smileys/


Lizard Fish

Saurida tumbil and close relations, fish of Indo-Pacific waters which have lizard-like heads. Maximum length 45 cm (18″). These fish are moderately good to eat, but tend to be dry, so unsuited to grilling. In Thailand (where S. undosquamis is the preferred species) they are usually boiled, or made into fish balls, or conserved by canning or salting.
http://i1012.photobucket.com/albums/af248/adgitizer/momfashionista/9629Full.jpg
This will make your mouth water.
http://i719.photobucket.com/albums/ww195/rabid_ant/lizardfish.jpg
DR

ScottD
04-14-2012, 08:41 AM
Macadamia-Crusted Sea Bass with Mango Cream Sauce-

Not going to take full credit for this one as i found it on a cooking site in the past. But i can vouch for it being one of the best tasting recipes i have ever had for seabass or Halibut. It also can work well with Yellowtail and Tuna, but i have to say the best is Seabass.

The recipe is not very hard at all and your spouse or friends will think you are a gourmet chef after you make it.

Follow these directions below:

Ingredients

1/2 mango - peeled, seeded and diced
1/2 cup heavy cream
1 teaspoon lemon juice

1/2 cup chopped macadamia nuts
1/4 cup seasoned bread crumbs
1 teaspoon olive oil
1/2 teaspoon black pepper
1 pinch red pepper flakes

1 pound fresh sea bass
salt and ground black pepper to taste
2 cloves minced garlic
1 tablespoon extra virgin olive oil


Directions

In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 350 degrees F (175 degrees C).
In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.
Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat.
Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce.



http://images.media-allrecipes.com/userphotos/140x140/00/00/71/7193.jpg (http://fishingnetwork.net/recipe/macadamia-crusted-sea-bass-with-mango-cream-sauce/photo-gallery.aspx)

Which Way Out
04-24-2012, 07:36 PM
Here's a fool proof way to do Fish Tacos

Get a few bags of this. Get more than one. You will be craving fish tacos all the time and when you do you'll be ready in minutes.
http://i769.photobucket.com/albums/xx340/WhichWayOut/Taco1.jpg
http://i769.photobucket.com/albums/xx340/WhichWayOut/Taco2.jpg

Enjoy with a Cold one or Two.

WWO

Tammyn77
04-24-2012, 08:28 PM
I'm going to culinary school, so I'll have some recipes to share soon!!:Big Grin:

Tammyn77
04-28-2012, 07:43 PM
Hey y'all :)

I decided to try a new recipe, its quick & simple! Hope you enjoy it!

--Serves 6--

Ingredients:

1 Salmon fillet (about 2 pounds)
1 to 1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon onion powder
1 small onion, sliced
6 lemon slices
1/4 cup butter, cubed

Dill Sauce:

1/3 cup sour cream
1/3 cup mayonnaise
1 teaspoon lemon juice
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste

Directions:
Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly.
Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape.
Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.
Combine the dill sauce ingredients until smooth. Serve with salmon.

http://i1073.photobucket.com/albums/w397/tammyn77/photo.jpg

Wingnut
04-30-2012, 11:47 AM
That dish looks fantastic Tammy... :Thumbs Up: Those classes are paying off already! :Big Grin:

Which Way Out
05-01-2012, 06:39 PM
Yup that looks outstanding. I will be trying that out real soon. Thanks Tammy

Costco here I come. What will it be, hummm Salmon or Steelhead? :whistle:
WWO

blackwater
05-12-2012, 12:14 PM
Wow, that dish looks great Tammy. :Thumbs Up:

http://i1073.photobucket.com/albums/w397/tammyn77/photo.jpg

Mr_Dunev
05-15-2012, 07:18 PM
Mind you I am no TammyN77 or Ironchef, but I had to make do for mothers day, without a feminine touch to help me out. I made it very simple, so not to mask the fish taste.



Ingredients
White Sea Bass---1-3lbs
Olive oil---1/4cup
Lemon---1 (more if you really like citrus)
Dijon Mustard---A whopping teaspoon
Water---1/4 cup
Soy Sauce---1/4 cup
Minced Garlic---1 teaspoon
Onion Powder---1 teaspoon
Salt---tea spoon
pepper---teaspoon
Mediterranean Seasoning Salt---1 teaspoon (or any other seasonings)

http://i225.photobucket.com/albums/dd173/Mr_Dunev/FISHING/IMG_0430.jpg

I think thats it, if I remember anything else I'll add it.


Add all ingredients except WSB into bowl and mix well. Add fish, and let marinate for at least an hour. Longer for more flavor. Coat well with olive oil, and throw on pre-heated grill. Let cook for 5 min each side on "high" or until fish is cooked inside or flakes. All my fish was cooked except a thick 2-3" fillet that required an extra 1-2min on ea side.

Add whatever sides you like and enjoy

http://i225.photobucket.com/albums/dd173/Mr_Dunev/FISHING/IMG_0434.jpg

Wingnut
05-19-2012, 12:00 PM
That looks awesome Lucas! :Big Grin:

Our S.W.A.T. Brothers are doing great out there so far today. :Envious: :Big Grin: Legal WSB, Halibut... :Shocked:

http://i225.photobucket.com/albums/dd173/Mr_Dunev/FISHING/IMG_0434.jpg

Which Way Out
05-20-2012, 04:21 PM
The 2nd night of dinner with The King Salmon

Recipe is as simple as it looks.
Tasted better than Butter

http://i769.photobucket.com/albums/xx340/WhichWayOut/sashimi.jpg

I think this one was part of the next dinner. I will need to get the recipe from my wife and write it in.

http://i769.photobucket.com/albums/xx340/WhichWayOut/yummm.jpg

We also did the recipe that Tammy suggested and it was wonderful.
We did a baked potato instead of the rice. Once I looked at the photo I knew right away I chose the Wrong color plate. Duh:Bawling:

http://i769.photobucket.com/albums/xx340/WhichWayOut/dill.jpg

Lucky Lager
05-21-2012, 06:56 PM
bbq'd leopard shark steaks.....sooo goood!
made a wet rub that i found on line & it came out great.
here's the info:

-1/4 cup soy sauce
-2 tbsp. lemon juice
-2 tbsp. dry white vermouth (i omitted this item because i didn't have any)
-1 tbsp. worcestershire sauce
-1/2 tsp. chilli powder
-1/4 tsp. garlic powder (i substituted 1 clove, diced instead of the powder)
-1 tsp. sugar
-2 tsp. oil (i used extra virgin)

mix well & let the steaks marinade in it for a bit. i let it sit in the fridge for 1/2hr.
35380
threw them on a hot grill, flipping & baisting them with the residule rub every 7 minutes until cooked through.
35381
35382
final product
35383
i had my 5 year old try a piece & he asked for his own portion.....it passed the ultimate test, lol

i'll add this to the favorite recipie post, so, sorry about the double post :)

Re8elmonk0341
05-24-2012, 12:20 AM
**Asian Mango Salsa**

People seems to love this dish every time I make it so I figures I'd share it with y'all. Enjoy!

Ingredient:
- 2 or 3 mangos (depending on size)
- 1 large Red onion
- 2 or 3 tomatoes
- Thai chillies (how ever much you can stand)
- Cilantro
- Salt & Pepper
- Paprika
- limes
- Asian Soy sauce (NOT that Kikoman crap)
- LOVE

Instructions:
Chop up the mangos, onions, tomatoes, chilies, cilantro and put in a large mixing bowl. Squeeze in the lines and add in the soy sauce. Add salt & pepper for taste and paprika for and entra kick.

I really don't have measurements really. I'd just add it till its right.

Mix the whole thing together and cover and let it sit in the fridge to chill for 30 mins to an hours.

Take it out, mix it again, and enjoy!

Goes great on top of backed, grilled, blacken fish, or grilled oysters.


If someone do makes this salsa please take a picture and post it up.

Jamesbryantoeng
09-12-2012, 02:47 AM
Hi All! :P

This is one of my favorite way to prep Salmon Grouper. Those fish usually don't taste too much, I just keep it simple and have it deep fried

Serves 1 or 2
Ingredients:
1 whole Salmon Grouper or any other Rockfish
All purpose Flour (no egg required)
Oil (enough to fry one side of the fish)
Salt & Pepper to season
2 cucumbers or zucchini

Dip/ Sauce:
2 to 3 Bird's Eye Chili (or just any chili you can find for preference)
1 teaspoon lime or lemon juice
1 teaspoon sugar
1/2 teaspoon wasabi (preference)
1/4 cup soy sauce

Directions:
1. Clean the fish with water and dry it with paper towels.
2. Pour all purpose flour on a bowl or plate, dredge the fish on the outside and a little inside as well with just enough flour. Sprinkle salt and pepper on both side to season.
3. Heat oil in frying pan on high heat, enough to fry one side of the fish.
4. Transfer fish gently into the pan, reduce to medium high heat.
5. Flip side every 3 minutes, for approximately 12 mins until golden brown and crisps.
6. line cucumbers on chopping board, slice 2 in size.
7. plate fish and cucumber.

For the dip
1. Pour soy sauce, sugar, wasabi chili paste, and lime juice into a bowl. Stir.
2. chop bird's eye chili, mash it and combine with the sauce.

Ready to Serve! I prefer eating it with plain rice. Enjoy!



37103

Which Way Out
10-07-2012, 08:09 AM
Sorry no photo. I was hungry.
This is a modified recipe of the one I did earlier. I added the Caesar dressing and wow what a difference.

Try this recipe on a few filets of Halibut, White Sea Bass or ...........

Cut your fish to portion size. The cooking time is based on a Halibut steak of around 1" thick

Now trust me on this...

Mix together enough to cover the fish, Grated Parmesan Cheese, (not the powdered pizza kind), Mayo and Girard's Caesar Salad dressing together into a thick goo. More cheese is good. Equal mix of mayo and Caesar, maybe a little more Caesar than mayo

Preheat your oven to 350
Cover a cookie sheet with crumpled foil sprayed with a little Pam. (The crumpled foil makes all fish easier to remove when done)
Place your fish on the foil and cover the top of the fish with the mix around 1/4-3/8" thick.
Sprinkle a little chopped green onion on top of the mix.

Bake for appox 10 minutes....Then Turn the oven off and Turn the Broiler on for NO MORE the 2 minutes. Watch it.. When the Cheese mix begins to brown remove and serve.
Squeeze a little lemon and enjoy.

This is so good you won't believe it. Adjust the mix as you feel the next time to get either more or less of the flavors for the dressing and cheese. You could almost do away with the Mayo but the dressing might over power the fish. Just saying.
Give it a try and let me know how you like it.

WWO

cutbait
10-07-2012, 08:35 AM
Nice dishes....

My only addition to the thread is a brine for Salmon..

Called Salmon Candy by the Eskimos

Easy brine,,,, sprinkle a layer of salt over the entire filet, after the meat has absorbed it sprinkle a layer of sugar, then salt again, after absorbed that salt, sprinkle a thick layer of Brown sugar... I mean thick...

I sometimes add minced Garlic..

Let sit in Fridge overnight,,, next day run a fan in direct contact of the meat for 2 hrs. Meat will get "sticky" That stickyness will absord the smoke... You can see the meat glisten from the fan

http://i171.photobucket.com/albums/u290/kluna2/2012-06-25_15-11-05_599.jpg

End Result of smoke for 3 hrs with Hickory at 160 ish degrees. Notice the Glisten still from the result of the fan

http://i171.photobucket.com/albums/u290/kluna2/2012-06-25_16-59-25_872.jpg

I'm a fan of Hickory and will use nothing else, excepion red oak on oysters

No doubt the best Salmon you will ever have!!!

Marley
10-07-2012, 08:44 AM
Tartar Sauce:
Finely dice 2 tablespoons each capers, sweet gherkins and black olives, one tablespoon fresh parsley. Add those, along with a few drops onion juice or a teaspoon (or to taste) of finely minced shallot to a cup of mayo. Mix, chill, end enjoy with your favorite fish. Or French fries.

flyngby
12-16-2012, 07:36 PM
No Fishing reports of late so I might as well contribute to this post as it seams like I have been spending some fun time in the kitchen of late!

BBQ Oysters ala "flyngby"

Needed Items:
1. Live Oysters
2. Sweet Chili Dippin'n Sauce
3. Fresh Shallot's
4. Cilantro leaves from the garden
5. Garlic Chives from the garden


A few weeks back my wife came home from the market with some "Live Oysters" that is a requirement for sale in California. What to do with them was my thought and was a little hesitant to suck them down raw.

So now 3 weeks later this Sunday we hit the market again and she insisted that I get some more for tonight's appetizer.

Here is the new and ever evolving product!

BBQ the Oysters over medium heat until they slightly begin to open thier shell.
http://i190.photobucket.com/albums/z286/flyngby/PC160160_zpsd7c8b12f.jpg


While at the grill I noticed an abnormal growth on the back of mama that turned into our 7th treat for the evening a little baby "Piggy Backing on Mama"

http://i190.photobucket.com/albums/z286/flyngby/PC160162_zpsdb6abdfb.jpg


After grilling the process is very simple.
Open the shell and cut the Scallop like muscle from the upper part of the shell and the treat will be sitting on the bottom part of the shell and ready to be spiced up!

Shallots, Cilantro and Garlic Chives.
http://i190.photobucket.com/albums/z286/flyngby/PC160163_zps99eed1f3.jpg

Sweet Chili Dipping Sauce
http://i190.photobucket.com/albums/z286/flyngby/PC160172_zps4f1b0a77.jpg

and completed dish!
http://i190.photobucket.com/albums/z286/flyngby/PC160177_zps8f95306d.jpg
http://i190.photobucket.com/albums/z286/flyngby/PC160178_zps195c18ae.jpg

I came up with a new way to serve them tonight after all the presentation game that chef's go through!

flyngby's Oyster Shots!
http://i190.photobucket.com/albums/z286/flyngby/PC160192_zpsf006a4bb.jpg

Happy Holidays to all of FNN!

Steve

http://i827.photobucket.com/albums/zz200/pepper2010_bucket/fireman1.gif

Wingnut
12-17-2012, 09:56 AM
http://i190.photobucket.com/albums/z286/flyngby/PC160178_zps195c18ae.jpg



I'm not a raw Oyster guy myself, but this looks halfway edible to me... :LOL:
Nice Holiday deco on the dish. I'll give it a try one of these days, thanks Steve. :Big Grin:
Merry Christmas my friend.

Which Way Out
12-17-2012, 08:50 PM
Those look great!!!
You guys get up here and will hit a place I know of for some killer seafood. Oysters that are so big, they are cut into 3 sections.
Sushi that in my wife's opinion is "very good"

Do I hear a SWAT Road Trip.
WWO

Wingnut
03-26-2013, 03:20 PM
Updated food pic from the latest bounty. :Razz:

Stir Fried Halibut & Shrimp Udon Noodle Pasta with Tofu.

Yummy! :Envious:

http://i143.photobucket.com/albums/r135/Wingnut32566/Wingnut%2012/SWAT1-5.jpg

skunked4life
03-26-2013, 03:48 PM
ooh ooh please send some over this way!!!

Wingnut
04-23-2013, 09:32 AM
Pan seared Halibut over wild rice with Garlic, Mushrooms and fresh Chives. Amazing! :Envious:

http://i143.photobucket.com/albums/r135/Wingnut32566/Wingnut%2012/SWAT1001-14.jpg (http://s143.photobucket.com/user/Wingnut32566/media/Wingnut%2012/SWAT1001-14.jpg.html)

Butch
07-02-2014, 10:00 PM
Thanks WWO. I just made it and it was GREAT! My WSB took about 25 minutes to cook because it was so think. No -- I bought it. Great recipe and so easy!

Which Way Out
07-07-2014, 08:50 PM
Thanks WWO. I just made it and it was GREAT! My WSB took about 25 minutes to cook because it was so think. No -- I bought it. Great recipe and so easy!

Thanks Butch glad you enjoyed the recipe.
I have had to cut the thickness out of em, by cutting into 1" thick slabs. They cook more even and don't take as long.

WWO

Butch
07-12-2014, 07:19 PM
Thanks WWO. I will remember that tip for next time -- and there WILL be a next time! I'm hungry already. BTW -- the leftovers are a great breakfast!