Fishy

[chm2023]

Anyone have any good fish recipes? I do a sole with a lemon soy sauce which is good but looking for some other ideas. Especially anything en papillote.

[chip anderson]

Get Paul Prudhome's Blackened Redfish Seasoning, Blacken any firm fleshed fish (outside in a scalding hot pan with a stick of butter). It just doesn't get any better. I almost hate to let this get out to Yankees.

Chip

[Dave Nelson]

Your post coincides with one of the best sockeye salmon runs on the Fraser river. I'm out fishing every chance I get as the season is fairly short.
Obtain a small cedar plank, about 1 inch by 8, 12-18 inches long. Make sure it has never been pressure treated or preserved in any way. Marinate your salmon in teriaki sauce, or a marinade of your choice, along with some brown sugar. Dip or sprinkle the fish in freshly cracked peppercorns. Place the cedar, (or mesquite chips) on the barbie, and flame it till its really smoking. Place your fish on the barbie, and let it smoke for about 15 minutes, until its well smoked, but not quite cooked. Remove plank, then fire grill the salmon until its nice and flaky, then serve and enjoy with a nice dry red wine. Bon appetit. >}}}*>:cheers:

[Diane]

Baked Tilapia, with fresh herbs. It's a mild fish and you don't want to season it too much. A little salt, pepper, and fresh parsley and I like just a little fresh mint.

Top with peach salsa. Home made is best. MMMMM good.

Dave, I've had salmon cooked on cedar and it's fantastic. I'll have to try your way.

Diane

[Dave Nelson]

I'll be sure to try yours too, Diane, although I wonder if you have the recipe for peach chutney? Incidently, some people soak the plank in water overnight to slow the smokin down. I neglected to mention to place the salmon ON the plank while it is smoking. While sockeye salmon are the best, there is a similar recipe going around for chum salmon, which are plentiful here, but not considered very good eating.
Take one chum salmon, and place on a cedar plank. Soak overnight in fresh water, then season with salt and pepper. Place fish and cedar plank on bar-b-q for 20 minutes, until lightly smoked. Throw away fish, and eat plank.;)

[Diane]

Dave,

This one is for canned peach chutney.

Peach Chutney

4 lbs. peaches, peeled (about 2 qts.)
1 cup seedless raisins
2 garlic cloves, minced
1/2 cup chopped onion (preferably vidalia)
2/3 cup chopped preserved gingerroot
1 red hot pepper (jalapeno or other)
1 Tbsp mustard seeds
1 Tbsp ginger
1-1/2 tsps. salt
4 Tbsps mixed pickling spice, tied in cheesecloth bag
4 cups cider vinegar
4-1/2 cups (2 lbs.) brown sugar

Slice peaches and combine with remaining ingredients in large bowl. Cover and let stand overnight. Pour into large dutch oven type pot. Bring to boil. Simmer - uncovered, until chutney is of desired consistency, about 30 to 45 minutes. Stir frequently to prevent scorching. Remove spice bag. Ladle chutney into hot sterilized jars. Process in hot water bath for 10 minutes. Remove and allow jars to seal.

Diane

[Diane]

This can be used on fish or poultry. I made a lot of it last year and quite frankly, I like it hot.

Peach Salsa Recipe
10 cups ripe peaches - diced

2 large red onions or sweet Vidalia onions - chopped

4 jalapeno pepper - chopped* - If you want it hot
1 jalapeno pepper – chopped* - If you want it mild

1 red pepper - chopped

1/2 cup chopped fresh cilantro - loosely packed

1/2 cup white vinegar

2 tablespoons honey
1/3 cup sugar
3 teaspoons salt * - adjust as needed

3 cloves garlic - finely chopped

2 teaspoons cumin

Directions

Begin with all ingredients in a heavy dutch oven except peaches. Simmer for 5 minutes or until the onions are translucent. Add the peaches and simmer another 5 minutes. (Taste and adjust to your liking. Remember that peaches can be very sweet or not as sweet, so you will need to adjust it to your liking.
Pack into hot jars and process in a boiling water bath for 15 minutes, or longer in higher elevations.

Diane

[chm2023]

Get Paul Prudhome's Blackened Redfish Seasoning, Blacken any firm fleshed fish (outside in a scalding hot pan with a stick of butter). It just doesn't get any better. I almost hate to let this get out to Yankees.

Chip


Thanks, I'll let the Yankee remark go....;)

Emeril has a creole seasoning recipe that is great for making blackened shrimp. Dredge peeled large shrimp and blacken in a screaming hot cast iron skillet. Very spicey. Thanks for the other recipes, will try them this weekend.

[PAkev]

My favorite is Burboun Glazed Salmon


1
First marinate the salmon for a min of 2hrs in the following combined ingredients:
1 cup extra virgin olive oil.
1 Tbs. black crushed pepper
1 Tbs. crushed garlic
1/3 cup green chopped onions.
1/3 cup lemon juice


2
Prepare Burboun Glaze
1 cup Jack Daniels Burboun Whiskey
1/2 cup light brown sugar
1 stick butter
1 tsp. orange peel
1 tsp. ginger

Melt butter and brown sugar together to liquid. Then add bourboun and simmer until everything is carmelized to a sticky dripping sauce. Finally mix in orange peel and ginger.

3
Grill salmon on med/high with skin down for 6 minutes.
Flip fillet and remove skin. Grill on opposite side for additional 4-5 min while applying glaze to top. of salmon filet. Slightly blacken salmon but be careful not to over cook.

Dress Salmon with lemon wedges and parsely
Bon-Apetite :cheers: