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Thread: Favorite Seafood Recipe and Food Pics!

  1. #11
    Join Date
    May 2010
    Location
    Ca. Coast
    Posts
    1,816

    Default

    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?
    WWO

  2. #12
    Join Date
    Jan 2008
    Location
    i live at work
    Posts
    564

    Default

    Wow, that dish looks great Tammy.


  3. #13
    Join Date
    Oct 2011
    Location
    Tujunga, CA
    Posts
    151

    Default White Sea Bass----à la carte

    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)



    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


  4. #14
    Join Date
    Aug 2006
    Location
    Planet Earth
    Posts
    8,586

    Thumbs up Yummy!

    That looks awesome Lucas!

    Our S.W.A.T. Brothers are doing great out there so far today. Legal WSB, Halibut...



  5. #15
    Join Date
    May 2010
    Location
    Ca. Coast
    Posts
    1,816

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    The 2nd night of dinner with The King Salmon

    Recipe is as simple as it looks.

    Tasted better than Butter



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




    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


    Last edited by Which Way Out; 05-21-2012 at 09:21 AM.

  6. #16

    Default

    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.
    Attachment 35380
    threw them on a hot grill, flipping & baisting them with the residule rub every 7 minutes until cooked through.
    Attachment 35381
    Attachment 35382
    final product
    Attachment 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 :)

  7. #17
    Join Date
    Nov 2006
    Location
    Oceanside, California
    Posts
    957

    Default

    **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.
    Last edited by Re8elmonk0341; 06-30-2012 at 04:49 AM.

  8. #18
    Join Date
    Apr 2012
    Location
    Arcadia, CA
    Posts
    18

    Default

    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!



    Click image for larger version. 

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    Last edited by Jamesbryantoeng; 09-12-2012 at 02:53 AM.

  9. #19
    Join Date
    May 2010
    Location
    Ca. Coast
    Posts
    1,816

    Default

    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
    Last edited by Which Way Out; 10-07-2012 at 08:12 AM.

  10. #20
    Join Date
    Sep 2010
    Location
    Bakersfield
    Posts
    6,388

    Default

    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



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



    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!!!
    Last edited by cutbait; 10-07-2012 at 08:39 AM.

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