Before and After, now I need recipes
 

Hey Guys,

I have seen a lot of nice looking meals on here. The yellowtail have arrived in force early this year so I had to go out and get some! I can do hamachi, I have a great soy ginger jalepeno vinagrette, it is great on the grill, but what else have you got?

Before---30 lbs jackpot fish! Pay no attention to Scott, the deckhand gaffman extraordinaire!

http://forums.pelicanparts.com/uploa...1267836125.jpg


and after-----fish tacos tonight, lot's of happy neighbors, but that is a 3 gallon mixing bowl full of nice fish, what are your go to recipes for fish?

http://forums.pelicanparts.com/uploa...1267836222.jpg

beautiful!

hamachi tartar! for stuff that fresh, do it raw.

chop up fish into tiny chunks
add:
green onion
sesame oil, soy sauce, tiny bit of sugar. sprinkle of sesame seeds.
mix it up. add some wasabe if you want.

i make it look good too. i lay down a circle of thinly sliced cucumber. put down a mold, scoop in fish mix. press it down, add a spread of avocado..lift off mold. put on a dollup of tobiko..tnose tiny fish eggs.. i have placed the yolk of a quail egg on to tobico eggs before..yes raw. take pic before you eat.

Well if you're into grilling fish two suggestions:

Ginger Lime marinade

1/2 cup honey
2 Tblsp soy sauce
1 Tblsp grated ginger
1 Tblsp grated lime zest
1 Tblsp minced garlic
1 tsp balsamic vinegar (optonal)
Salt/pepper to taste

Season fish with salt/pepper. Mix other ingredients and marinade fish 2-4 hours in fridge. Save marinade to brush fish while grilling.



Garlic Butter Grill

4 Tblspon butter
1 Tblsp dried parsely
2 cloves chopped garlic (or minced)
Equal parts onion powdwer, garlic powder, paprika (or smoked paprika), lemon pepper, Salt to taste
2 Tblsp extra virgin olive oil

Combine op[, gp, pap, lemon pepper, salt as a dry rub. Season fish on both sides. Grill on lightly oiled med/high grill. Combine butter, diced/minced garlic, parsley in saucepan and melt...use as a baste while fish is cooking. Drizzle olive over fish when served.

I've been meaning to try this recipe:

For four filets
•2 cups apricots, diced
•1/2 cup red or yellow bell pepper, diced
•1/3 cup rice wine vinegar
•1/4 cup green onions, finely chopped
•2 tablespoons ginger, minced
•1 tablespoon chili paste
•1/2 teaspoon black pepper, ground
•1/2 teaspoon hot sauce
•1/4 teaspoon salt
•2 cloves of garlic, minced
•Extra virgin olive oil
Preparation:
Combine apricots, bell pepper, rice wine vinegar, green onions, ginger, garlic, black pepper, salt, and hot sauce in a medium bowl. Let mixture stand for about an hour.
Apply chili paste on both sides of fish. Spray or brush with olive oil and grill over direct heat for 5-6 minutes. Turn fish once during cooking time. Remove from heat and serve with ginger-apricot dressing.

I hope you kept the cheeks of the Tuna. It's the best meat on a fish. In many Asian cultures the cheeks go to guests at a meal.

NO Galic.
NO ginger.
NO soy.

Just keep it as it is and cook it on the char grill BBQ :)

Anyone have a recipe for Hawaiian Poke?

Usually made with Ahi and sometimes with salmon but I think it would work well with yellowtail.

Obscure fact: During the last years of his life King Farouk of Egypt dined exclusively in fish cheeks.

Ceviche!!

Is that what they called it back then?

Cut tuna into chunks about 1 1/2" square or so.

count the chunks and take the same amount of bacon strips and nuke them for a couple minutes or three (wrapped in paper towels to sorb the grease).
Not long enough to cook the bacon all the way, only enough to get it well on it's way.

After it's cooled down enough so you don't burn your pinkies, wrap a strip of bacon round each chunk of fish and secure with a toothpick or two. Wood toothpicks, not plastic ;)

Pour some of your favorite BBQ sauce into a cup and add a few drops of liquid smoke. Hunt's works really good for this. Plus it's the base for many professional BBQ'er's sauce.

Brush it all over the fish chunks and bacon.

Get the BBQ really hot and plop the chunks on the grill. Turn after a few minutes. It shouldn't take more than 4 or 5 minutes to cook the fish.

Serve with white rice and soy.

It's quick it's easy, and it's really good.

Hmmmmmm, bacon.

I've done the same thing with scallops and scampi sauce, I wonder if it would work with tuna and scampi?
I might havta try it.

Hey Guys,

thanks for all the great ideas, I'll be sure to try them all out. The fish tacos turned out awesome. I had saved the checks and kama (collar) but will have to gently cook them (steamed over miso), the flavor is a bit strong for me. I can do the lighter meat raw, but the darker meat is too much.

I never thought about poke, I may have to give that a try, I buy a small celophane packet at my local Asian market that has all the Hawaiian Sea Salt, chili, dehydrated seaweed etc. that makes a killer ahi poke, I'll have to try it with this also.

Ceviche will have to wait until the sun comes back out, it's getting cold again here

With respect Sammy, that sounds just fecking awful.

Why destroy the brilliant taste of a freshly caught fish with BBQ Sauce, liquid smoke and bacon????? I mean if you're trying to revive some seriously dead meat...OK. But on fresh fish?

I think I just heard Julia Child turn in her grave.

You want to keep it light, and get a few tastes that bounce off the freshness of the fish. Some lemon perhaps, or ginger, or garlic or butter or cilantro. Maybe some chilies. Or maybe a light avocado, tomato, pineapple and red onion salsa if you want to knock yourself out.

Never ever try to jazz up fresh food with stuff out of bottles, tins or packages. (That's from Culinary 101.)

You wanna play food purist that's your business, but until you've tried this recipe you won't know how good it is.
Try it first, then we'll talk.

BTW i would have never come up with this on my own. A coworker said one day, here. try this. i said what is it, He said just try it. I did and it was awesome.
I mean really good.

I've made it several times for friends and family as an appetizer or side dish, nothing but raves and requests for the recipe. Even from my elitist snob sister in law.
It's a guaranteed hit every time.

Unless maybe if I told the snobs what it was before they tried it, then they might go "ewwww, that's yucky" ;)

I'd fry it. Pan, deep, whatever, grilled fish pretty much sucks.

Dry batter:
flour
Bill's seasoning (this should be in everyone's pantry, multiple uses)
cracked pepper
sea salt

Wet:
5-6 eggs scrambled
milk (option)
mustard (option)

I eyeball, never measure much, sorry. Then fry in your oil of choice.

That's a bit like saying "unless you've tried heroin, you won't know how good it is".

I don't need to try it. I can taste the liquid smoke, BBQ sauce and bacon in the recipe. But I can't taste the fresh tuna. So you might as well substitute the fresh tuna with dog food. The taste would be the same. Save time and money.

Good food is a passion of mine. I reckon life is too short to eat rubbish. And while cooking is an art (or craft) and therefore subjective, it is also a science—and as such there are some basic rules.

One of those rules would be that you don't smother the taste of fresh tuna with cheap condiments and bacon. Well of course you may, if this makes you happy. But it's still wrong on some very basic culinary level.

I've seen Chinese blokes in Shanghai order a $1000.- ± bottle of ancient Armangac and then cut it half and half with 7-up. I've watched those same blokes smother their Beluga caviar with chili sauce. But that don't make it right.

So food snob, who exactly are you trying to impress? It obviously isn't your taste buds.

Impress? No one. Just trying to help out a fellow Pelican....

But it's red carpet time boys and girls.

Time for a Stoli-Bolli.

Alec Baldwin and Steve Martin. What could be finer?

Don't try to teach a pig to sing; it wastes your time and annoys the pig...you FKNG FOOD SNOB!