Smoked Fish Recipe
Ingredients:
1.5 lbs of fish fillets (any)
1/3 c of tequila (gold or white)
1/2 c of triple sec
1 tsp of salt
3/4 c of juice (lime)
2.5 cloves of garlic; crushed
3 pcs of tomatoes (medium); sliced into dices
1 Tbsp of oil (vegetable)
1 pc of onion; chopped finely
1 Tbsp of jalapenos; finely minced
1 pc of pepper
2 Tbsps of cilantro (fresh); chopped coarsely
Pinch of sugar
Instructions:
Arrange fish on dish that is in sufficient size to fit it with one layer. Mix 2 teaspoon of oil, garlic, salt, juice, triple sec and tequila then rub it on the fish.
Cover then marinate: half an hour if at room’s normal temperature, three hours if placed in refrigerator. Turn from time to time.
Prior to serving, mix cilantro, chilies, onions and tomatoes as well as salt and sugar for taste. Next, heat grill ’til so hot. Lift fish off marinade then pat it dry while reserving the marinade.
Lightly brush using 1 teaspoon of ground pepper and oil on surface. Grease the grill and cook fish on it for four minutes each side ’til flesh becomes opaque.
Boil reserved marinade for two minutes, take out cloves then drizzle on fish. Serve fish alongside salsa (tomato).
>> Smoked Fish Recipe
Monkfish Chili Recipe
Ingredients:
1/4 tsp of cumin (ground)
1/4 tsp of basil (dried); crumbled or crushed
1/4 tsp of marjoram (dried); crumbled
1 pc of onion (large); chopped coarsely
1/4 tsp of pepper flakes (dried, red)
1-3/4 lbs of tomatoes (large); peeled and diced
1/3 c of tomato paste
2 lbs of monkfish; diced to 1/4-inch
1 Tbsp of Seafood magic
1/4 c of powdered chili
3 pcs of bay leaves (large, Turkish)
1 tsp of salt
2 c of cooked beans (kidney, red)
1/4 tsp of thyme (dried); crumbled or crushed
1/4 tsp of oregano (dried); crumbled or crushed
2 Tbsps of vegetable oil
1/4 tsp of pepper (cayenne)
2 pcs of bell pepper (green); sliced
2-1/2 c of stock (rich)
Instructions:
Combine bay leaves, cumin, basil, marjoram, onion, pepper flakes, and monkfish inside a bowl. Saute onion on a saucepan above moderate heat; stirring occasionally for 8 mins.
Add bell pepper; continue cooking for 3 more mins. Add the herbs and mixture of spices; stir then cook at about another 5 mins.
Add the paste; stir then cook at about two more mins. Add tomatoes and stock then increase the heat, letting it boil.
Add the beans; let it boil again. Once boiling, reduce the heat; let it simmer and add chili, continue cooking for 2 more mind. Add the seafood magic then stir well. Serve.
>> Monkfish Chili Recipe
Crawfish Or Shrimp Etouffee Recipe
Ingredients:
For the Seasoning Mix:
2 tsps of salt
1 tsp of pepper (white)
2 tsps of cayenne
1 tsp of pepper (black)
1 tsp of basil leaves (dried)
1/2 tsp of thyme leaves (dried)
Others:
1/4 c of onions; chopped
1/4 c of celery; chopped
1/4 c of peppers (green); chopped
7 Tbsps of vegetable oil
1 c of butter
3/4 c of flour (all purpose)
3 c of stock
2 lbs of crawfish or shrimp
1 c of onion (green); chopped finely
4 c of rice (cooked)
Instructions:
Combine salt, cayenne, peppers, basil, and thyme inside a bowl; mix thoroughly and place on the side. Combine onions, green peppers, and celery inside a bowl.
Heat oil on a skillet above medium-high heat till it starts forming smokes, about four mins. Slowly add flour, stir constantly till smoothened. Continue to cook, while whisking continuously, till roux becomes brown, or about 3 to 5 mins.
Take out from the heat then quickly add vegetables and a tablespoon of mixture of seasoning. Continue to stir till cooled or about five mins.
Heat (2 cups) stock inside a saucepan above high or medium-high heat; let it boil. Slowly add roux then whisk constantly till dissolved completely.
Reduce the heat into gentle then cook till flour-taste disappears, or about two mins, whisking occasionally. Take out from the heat then set on the side.
Melt half the butter on a saucepan above moderate heat. Add (green) onions and shrimp; saute for one min, while stirring occasionally.
Then, add remaining butter, rest of stock and mixture of stock/roux; cook till butter has melted and mixed well with sauce, or for 4-6 mins, shaking pan occasionally. Add remaining mixture of seasoning and stir thoroughly.
Take out from the heat. If sauce separates, add 2 tablespoons of water or butter till combined well. Serve at once. Serves 4.
>> Crawfish Or Shrimp Etouffee Recipe
Basic Fish Chowder Recipe
Ingredients:
1 lb of fillets (Salmon, Halibut, Rock or Cod)
2 slices of bacon; coarsely chopped
2 c of water or stock
1/2 c of onion; coarsely chopped
1 c of potato (raw); sliced
1 tsp of salt
2 c of milk
Dash of pepper
Instructions:
Fry the bacon ’til crispy, put onion then saute ’til tender. Pour water then potatoes let simmer (10 mins) or ’til potatoes a little tender.
Slice fillets into cubes (1″) then combine with potato mixture and let simmer ’til potatoes and fillets are soft. Pour in milk then season. Serve while hot.
Serves 1
Variation: Add grated cheese (cheddar, 2 c) before putting in milk. Stir ’til cheese melts.
>> Basic Fish Chowder Recipe
Mexican Stewed Fish Recipe
Ingredients:
1 Tbsp of olive oil
29 ounces of tomatoes (stewed, canned)
1 c of onion; chopped
1 pc of garlic clove (medium); peeled then chopped finely
1 pc of bell pepper (green, medium); seeded then slivered
1 tsp of arrowroot (or cornstarch, dissolved in 2 tsps of water)
1-1/3 lbs of rockfish fillets; sliced to 4 serving pieces
1/4 tsp of salt
Optional:
1/2 c of corn kernels (frozen)
Lime; cut to wedges
Instructions:
Heat oil on a skillet above moderate heat. Saute garlic and onion for 5 mins. Add slivered pepper and saute for 3 mins. Add tomatoes w/ their juice and salt.
Let it simmer for 20 mins. Add arrowroot mixture; stir thoroughly. Add fish onto the skillet, spooning over the mixture of tomatoes. Sprinkle corn and cover. Let it simmer till meat reaches 140 degrees F on meat thermometer.
Serve hot with rice and lime on the side. Serves 4.
>> Mexican Stewed Fish Recipe
Baked Rock With Ginger-Lime Sauce Recipe
Ingredients:
1 & 1/3 lbs of rock fish fillets
2 Tbsps of khup
1/4 tsp of salt
Pepper for seasoning (black, freshly ground)
1.5 Tbsps of margarine or butter
1 Tbsp of ginger (fresh); grated finely
2 Tbsps of juice (lime)
Instructions:
Preheat oven (450 degrees F). Set fillets above rack placed in pan or use broiling pan then season using salt as well as pepper.
Then bake for 12 mins or ’til cooked through. Test if done. In saucepan, melt butter or margarine then put in khup, lime and ginger. Whisk ’til well blended. Pour on rock fillets then serve.
Serves 4
>> Baked Rock With Ginger-Lime Sauce Recipe
Legendary Lemon-Thyme Fish Steaks Recipe
Ingredients:
4 pcs of fish steaks (about 1-inch thick each)
1/4 c of soy sauce (Kikkoman)
1/4 c of wine (white, dry)
4 Tbsps of minced scallions (divided)
1 Tbsp of vegetable oil
1/4 tsp of thyme (dried); crumbled
1 tsp of lemon zest; grated
Instructions:
Arrange the steaks on a microwave-safe dish. Mix Kikkoman, wine, (3 tablespoons) scallions, oil, thyme, and zest; pour onto the steaks and coat them well. Marinate for half an hour, turning hem once or twice.
Gently discard the marinade and cover plastic wrapper or parchment paper. Microwave for 2-1/2 mins at medium-high setting or 70%PRCTG% of power.
Turn once then sprinkle the remaining scallions. Cover then microwave again for 2-1/2 mins. Serve at once. Serves 4.
>> Legendary Lemon-Thyme Fish Steaks Recipe