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Thread: Best way to cook bonita

  1. #1
    calvaryguy23 Guest

    Default Best way to cook bonita

    hey i need a bonita recipe anyone got one?

  2. #2
    Join Date
    Feb 2006
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    East 99
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    Default

    I personally like it sashimi style, or marinate it on soy sauce and grill it.
    Thats about all the recipes I know lol

  3. #3
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    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

  4. #4
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    Default

    Quote Originally Posted by calvaryguy23 View Post
    hey i need a bonita recipe anyone got one?
    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.

  5. #5
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    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

  6. #6
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    Default charred spiced bonito tacos

    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.

  7. #7
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    Mar 2008
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    Default

    thanks jason... knew you'd have a recipe :rofl:

  8. #8
    Join Date
    Jan 2006
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    taco stand in San Quintin
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    Default

    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!!

  9. #9
    Join Date
    Dec 2007
    Location
    Monterey Park, CA
    Posts
    1,794

    Default

    Also make sure you cut the blood line out of the fillet too.

  10. #10

    Default

    Quote Originally Posted by Sansou View Post
    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!!

    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 !
    Last edited by Z-TUNAKILLER; 04-17-2008 at 11:56 PM.

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