hey i need a bonita recipe anyone got one?
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hey i need a bonita recipe anyone got one?
I personally like it sashimi style, or marinate it on soy sauce and grill it.
Thats about all the recipes I know lol
do you want a fried recipe, baked recipe, grilled recipe, or soup recipe? i even have a recipe where you use a pressure cooker. let me know and i'll post it
sashimi or marinate it like juan has said...u can grilled it or pan fry it too like most fish. all i can say is if u do catch em make sure u bleed that sucker out or it will have a real gamey taste to it.Quote:
Originally Posted by calvaryguy23
Bleed it right away and throw it on the grill with teriyaki sauce/soy sauce and onions....had that on the Spiitfire a few years back and it was delish!
TD
fish:
1 pound bonito, cut into 2- by 4- by 1-inch strips
2 tablespoons freshly squeezed lime juice, plus more, if necessary
1/4 cup olive oil, plus more for oiling grill
2 tablespoons chipotle rub
2 tablespoons diced radish
2 tablespoons very thinly sliced scallion, white and green parts
charred tomato mint salsa
8 small tortillas, heated
Light the grill. In a medium-sized, nonreactive bowl, toss the fish with
lime juice, 1/4 cup olive oil, and Chipotle Rub. Cover, refrigerate, and
let marinate about 1 hour. Oil grill and cook fish over a hot fire until
lightly charred and medium-rare (it should still be pink in the middle),
about 3 minutes.
In a warm bowl (so fish does not cool too much), shred fish. Taste for
seasoning and sprinkle with a little more Chipotle Rub and lime juice, if
needed.
chipotle rub:
1/4 cup dried Mexican oregano*
1/4 cup corn oil
5 dried chipotle chiles*, stemmed, seeded, and deveined
5 ancho chiles*, seeded and deveined
25 garlic cloves
1 1/2 cups coarse salt
* available at Mexican markets and some specialty produce markets
In a small heavy skillet dry-roast oregano over moderate heat,
shaking skillet occasionally, until fragrant and beginning to brown,
about 2 minutes, and transfer to a small bowl. Cool oregano
completely and in an electric coffee/spice grinder grind fine.
In a heavy skillet heat oil over moderately high heat until hot but
not smoking and, using tongs, fry chiles, 1 to 2 at a time, turning
them, until puffed and just beginning to brown, about 10 seconds.
(Do not let chiles burn or rub will be bitter.) Transfer chiles as fried
to paper towels to drain and cool until crisp.
Break chiles into pieces and in coffee/spice grinder grind fine in batches.
In a food processor grind oregano and chiles with garlic and salt until
mixture is a shaggy, saltlike consistency. If mixture seems moist, on a
large baking sheet spread it into a thin, even layer and dry in middle of
an oven set at lowest temperature until no longer moist, about 1 hour.
Break up any lumps with your fingers.
salsa:
3 plum tomatoes
a 1/2-inch-thick slice medium white onion
1 garlic clove, unpeeled
2 serrano chiles* with seeds, chopped (wear rubber gloves)
12 fresh coriander leaves, chopped coarse
3 large fresh mint leaves, chopped fine
1/4 teaspoon ground cumin
1/4 cup water
1/8 teaspoon coarse salt, or to taste
* available at Mexican markets and some specialty produce markets
Heat a dry "comal" or flat iron griddle over moderately low heat until hot
and pan-roast tomatoes, onion, and garlic, turning them occasionally to
ensure even roasting, until brown and soft throughout, about 15 minutes.
Discard tomato stems and garlic skin.
Chop tomatoes, onion and garlic coarse and in a bowl stir together with
remaining ingredients. (Salsa should be chunky.) Salsa may be made 2
days ahead and chilled, covered.
thanks jason... knew you'd have a recipe :rofl:
Calvary,
Like everyone says, bleed it....but just as importantly many say that promptly icing the fish greatly affects flavor.
Personally, I let them go or give'em away b/c I'm lazy like that.....though I hear smoked bonito is pretty tasty!!
Also make sure you cut the blood line out of the fillet too.
Quote:
Originally Posted by Sansou
hey now cg, what Sansou said big time .... all the posts look good...
i'll add my favorite ...
Smoke them bad boys ..... hickory and not to much smoke, not to hot an for to long, i also put a pan/tray cold water before i start smoking. dry the pieces with a paper towel, i just use salt, black pepper and a little sugar ... you can use a marinade also...i don't want to wait for it to soak in, so its a dry rub for me...
GREAT BONITA SALAD SANDWICHES...
i do mayo, a little Dijon, green onion, celery, serrano peppers & cilantro ... MMMMMMMM
albcore is real good eating, smoked also.....:thumb::thumb:
ToonZilla
FISH ON !
Smoke it with some soy sause and brown sugar salt pepper tastey.I love it right on the boat just make sure you bleed it and fillet it on ice and have wasabi and soy sause ready.
Bigred
smoke it:D:D
i did the taste test last time i caught a bunch of BIG bonito. tried about 6 different marinades, and lawry's red pepper, lemon, and tobasco marinade sauce won hands down. so good grilled. i like it seared too but you need to take proper care to eat it raw, as stated above.