Recipes http://vbsf.ipbhost.com/index.php Sun, 22 Nov 2009 23:46:40 -0500 120 http://vbsf.ipbhost.com/index.php?showtopic=19199 1 1/2 Medium Onions (chopped small)
4-5 Cloves of fresh Garlic (minced)
1/2 Bunch of Cilantro (chopped)
1 8oz. bottles of Clam Juice (or 2 bottles if thinner chowder desired)
6-7 Red Potato's (cubed into 1/2 inch or so pieces) Chop one of the bigger potatoes into little tiny pieces to add thickness
3 10oz. Cans Cream of Celery Soup Concentrate
2 Cups Heavy Cream
2 Cups Milk
6 Tog Filets (I used 3 16-18 inch fish-anymore than that it seemed like to much fish)
- Salt-n-Peppa to taste (Use Emerils Bayou Seasoning if desired to give it a little bite)
1+ Tablespoons of Dill (made tbls up--no idea how much just shake the bottle generously)
1/2 Cup Butter or Margerine

In large pot cook bacon until crisp (DO NOT BURN). Add chopped onions and garlic, cooking until onions are translucent. Add chopped cilantro (hint rub chopped cilantro leaves with side of knife against cutting board to release more flavor).

Add clam juice and potato's, stir. Cover and cook, stirring occasionally, for 15 minutes until just fork tender, this does not mean mushy

Add Cream of Celery Soup, heavy cream, milk, dill, and fish; stir. Add Salt, pepper and dill to taste. Add butter or magerine (let melt on top). Cover and cook on medium about 30-45 minutes. Stir occasionally.

Tip: If you can't stir often enough to keep potato's from sticking to the bottom then just make sure you don't touch bottom with the spoon when stirring just let it scald to the bottom. If you stir any potato's scalded/burned brown from the bottom--well it only affects presentation of a nice hearty white chowder--my ex-wife says it actually has more flavor with some of the brown/scalded potato's.

You can subsitute clams for the tog and it is obviously just as good since it is a 'New England Clam Chowder" recipe and this recipe is just as good if not better the second and third days (just add a little milk after re-heating if chowder thickens too much).]]> Thu, 22 Oct 2009 15:53:47 -0400 http://vbsf.ipbhost.com/index.php?showtopic=19199 http://vbsf.ipbhost.com/index.php?showtopic=19027
Submitted by Beth Synowiec (Classicrockfish)


Ok So we got the fresh tautog and flounder... now what? Do we broil them bake them or fry them? I would have said a week ago to bake it but I saw this stuff in a nearby Asian grocery store which I just wandered into and decided to give this a try instead and boy was it amazing! YUM! So here goes. If your wife said "no" to fishing trip on the holiday weekend already... try this one and see what happens. You may just come home the next day and see your wife in the driveway waiting for you with the boat key in hand and her blessings for your fishing trip. Here are the directions..... I highly recommend using fresh tautog or flounder.....

( I tried this with fresh tog, if you only have frozen you all know to squeeze a lemon on it and rub it in and then rinse it lightly to remove the smell )

1) At first I mixed the tempura (see picture) as instructed on the back of the bag ..It called for 1 cup of water with 3/4 cup of tempura on the back of the bag. ( ***after this I noticed the batter seemed a little thin so then I ***added some extra batter to thicken it up a bit. Stir to remove any lumps.
2) Open the bag of Panko bread crumbs (Japaneze style) ( red labeled bag.. see picture) and lay them out on a large flat plate.
3) Rinse fresh fillet of tautog off for 10 seconds to remove any scales or blood. (I did not even need lemon on my tog cause they were caught yesterday.)
4) Pat the fish dry and cut into 3 or 4 inch pieces or chunks.
5) (Like an assembly line) Dip the fish pieces in the batter on both sides and then press onto the plate with the Panko bread crumbs. You may add salt to the pieces prior to frying for some extra flavor.
6) My frying pan had taller sides about a 2 to 2 1/2 inch sides to hold about an inch or so of oil.. USE 100 % natural PEANUT Oil in the pan. Set heat at medium high. ( oil does not smoke.. You are not blackening the fish)
7) Pieces will take 2 to 3 minutes on the first side and about a minute on the other side after you flip it.

Keep your eye on it after you cook a few you will be able to see the white in the center and will know when it is done......place on paper towel after cooking to drain excess oil..... Now here is the fun part... Eating it... I loved it so much I had some batter left over and I cut up a sweet onion and made onion rings and then I even cut up a turnip my neighbor gave me. I have never eaten a turnip before but after tasting this one I can guarantee I will cook one like this again. Add a little salt and it was awesome. You have to make sure the turnip is fully cooked and it actually tasted sweet..My house smells amazing.. My kids were begging for the veggies and to top it off my youngest, Clara who doesn't usually like fish asked for seconds tonight. Hope you enjoy the recipe as much as we did.....Bon appetite! Beth


]]> Tue, 22 Sep 2009 12:05:29 -0400 http://vbsf.ipbhost.com/index.php?showtopic=19027 http://vbsf.ipbhost.com/index.php?showtopic=18316
Marinade:

Juice of 2 limes
1/4 cup of Soy Sauce
3 cloves of garlic-minced
1/2 a bunch of cilantro
tsp of salt
tsp of pepper
1/4 cup of evoo

Combine the marinade ingredients together and pour over fillets. Let sit and marinade for 45 minutes to an hour.
Heat grill to 450 and cook on each side 2-3 minutes depending on desired texture.

Tried this this past weekend and was very good. I can see this being good on any other fish as well.]]> Tue, 30 Jun 2009 15:42:22 -0400 http://vbsf.ipbhost.com/index.php?showtopic=18316 http://vbsf.ipbhost.com/index.php?showtopic=17619 Jeanette went all out tonight...Fresh Yellow Fin Tuna steaks, coated with Extra Virgin Olive Oil and seasoned with spices, seared on the grill on one side and then put on a Red Oak Plank on the grill..Surrounded by day old Garlic mashed potatoes with Sea Scallops and Green onions on top....Baked for 15 minutes on the plank until the mashed potatoes were crusted and golden brown and then brushed with Melted butter...awesome...Bob Tue, 28 Apr 2009 20:20:31 -0400 http://vbsf.ipbhost.com/index.php?showtopic=17619 http://vbsf.ipbhost.com/index.php?showtopic=17616
http://www.ocean.udel.edu/mas/seafood/spinydogfish.html

I understand they are the primary fish used in British fish and chips. Here's some additional infor on preparing them:

The spiny dogfish is marketed in the United States under the name cape shark. It is marketed in Great Britain under the name rock salmon. The name "spiny" originates from spines located on the front of each dorsal fin. Dogfish, like other sharks, do not have a skeletal system composed of bone, but rather of cartilage. Also like sharks, the dogfish lacks a urinary tract. Urine in dogfish collects in the bloodstream and is then secreted through the skin. Because of this captured dogfish must be bled quickly and dressed otherwise the uric acid in the blood will contaminate the meat.

So bleed them and gut them before throwing them in the cooler. I'll be giving this a shot later this year. Just when I thought I had found a cheap, effective flounder bait, the bait might be better than the flounder!]]> Tue, 28 Apr 2009 14:07:26 -0400 http://vbsf.ipbhost.com/index.php?showtopic=17616 http://vbsf.ipbhost.com/index.php?showtopic=17023 Thu, 12 Feb 2009 22:15:57 -0500 http://vbsf.ipbhost.com/index.php?showtopic=17023 http://vbsf.ipbhost.com/index.php?showtopic=16893 Tue, 27 Jan 2009 09:43:11 -0500 http://vbsf.ipbhost.com/index.php?showtopic=16893 http://vbsf.ipbhost.com/index.php?showtopic=16569
I have had a few varitions of this chowder, but the stuff I had at Rudee's this weekend is by far the best so far.

Thanks,
Cheryl]]> Sun, 04 Jan 2009 16:49:21 -0500 http://vbsf.ipbhost.com/index.php?showtopic=16569 http://vbsf.ipbhost.com/index.php?showtopic=16169
Whisk together egg and milk. Dip the fillets in the eggs then into bread crumbs. Into the oil (I used a deep fryer) until they're done. Oil temp should be around 340.

Coat a baking dish with your favorite spaghetti sauce and parmesan cheese. Put the fillets into the dish and cover with slices of mozzarella cheese. Spread a little more sauce over the top and add more parmesan cheese over them. Put into the broiler until the cheese has melted and serve over spaghetti.


]]> Mon, 08 Dec 2008 14:18:15 -0500 http://vbsf.ipbhost.com/index.php?showtopic=16169 http://vbsf.ipbhost.com/index.php?showtopic=15506

My daughter, living in Alaska for now, just sent me some fillets from a halibut fishing trip she took last week.Yea the one I was suppose to go on and had to cancel.

I have searched the INTERNET and saw a few but would like to try one somebody recommends.

Thanks in advance.

David
Salt Shaker]]> Mon, 29 Sep 2008 16:39:57 -0400 http://vbsf.ipbhost.com/index.php?showtopic=15506 http://vbsf.ipbhost.com/index.php?showtopic=15426 And Rudie is full of 16" Grays, they were hitting on a little of everything, mainly small (Yumm) grubs, white w/white 1/8oz heads.]]> Wed, 17 Sep 2008 14:46:10 -0400 http://vbsf.ipbhost.com/index.php?showtopic=15426 http://vbsf.ipbhost.com/index.php?showtopic=15351 ]]> Sat, 06 Sep 2008 20:30:13 -0400 http://vbsf.ipbhost.com/index.php?showtopic=15351 http://vbsf.ipbhost.com/index.php?showtopic=14412
supertacos -

i typically use triggerfish, but any flaky white meat fish shoud do.
cut up fish into small bite-sized pieces
coat thoroughly in 50/50 mixture house autry breader and cornmeal
shake off excess and sear/fry in peanut oil (must have hot oil otherwise u get soggy fish!)
while frying fish slice cabbage into very thin slices
grate some pepper jack cheese

mix in some dry taco seasoning with sour cream a little at a time until she tastes schweet

making the guac:
cut ripe avacado in half, remove seed
score each half to skin(not through skin) in crosshatch (tic tac toe) pattern then remove avacado chunks with a spoon and place in bowl
add freshly cut cilantro (alot) and a little diced tomato and onion to avacado, add a little fresh crushed garlic
sprinkle a dash of sea salt and half of a lime fresh squeezed juice
mix gently with spoon, do not mash or overmix - it should be chunky



now u r ready to slay some supertacos

dab desired amount of sour cream mix onto corn or flour tortilla
drop in cheese and shredded cabbage and fresh guac
finally add freshly seared fish

if ur wife doesnt ask u to go catch more fish the next day - u did something wrong!]]> Mon, 30 Jun 2008 09:56:09 -0400 http://vbsf.ipbhost.com/index.php?showtopic=14412 http://vbsf.ipbhost.com/index.php?showtopic=14337 the wife is outta town so its time for a fry fest. ive tried one recipe and they came out more like grease bombs than puppies. i think my oil wasnt hot enough. anybody have a good recipe or some tips/ oil temp etc? thanks in advance. Thu, 26 Jun 2008 14:22:40 -0400 http://vbsf.ipbhost.com/index.php?showtopic=14337 http://vbsf.ipbhost.com/index.php?showtopic=14029 anyone know where i can get some fresh or close to fresh conch without going to wash, dc (the wharf) Sun, 08 Jun 2008 13:28:43 -0400 http://vbsf.ipbhost.com/index.php?showtopic=14029 http://vbsf.ipbhost.com/index.php?showtopic=13874

Put some Italian Dressing in a bowl or just on a plate and add pepper to it.

Dip or coat your filets in the dressing

Lay them on a tin foil sheet

Sprinkle bread crumbs on the top sides of the filets

Add some Old Bay

Put the sheet in the oven on 375



Mine took 8 minutes


I would've liked to add some lemon slices or juice but I didn't have any.]]> Thu, 29 May 2008 16:14:19 -0400 http://vbsf.ipbhost.com/index.php?showtopic=13874 http://vbsf.ipbhost.com/index.php?showtopic=13708
grab three beers and clean your drum, make sure theres no red meat or any junk. cut the good stuff into bite sized cubes. i used about 2 or 3 pounds of fish for this stew. fry about 10 or 12 slices of bacon up (or a lil more) and place bacon onto paper towels. keep your eyes on your wife so she doesn't sneak any. u want this stuff nice and dried out - u r going to crumble it up into the stew. in the rendered bacon fat fry your drum nuggets up. do not over cook em - they will cook a little in the stew later. u want to sear the crap outta the outside on high heat then take em off and sprinkle with salt and pepper. take 6 or 7 red skinned potatos and loosely dice em. u want chunks small enough to eat. par boil the chunks for 10 minutes - then drain and place in a large stew pot. dice a few carrots and place in the pot with potatos - season all this with s/p. dice up a large onion and set aside. dice up some mushrooms or whatever veggies u want to put in. when bacon is done crumble up good into the pot with carrots and potatos. when all drum is fried up, drop onions and mushrooms (or whatever u want) into bacon grease and sear for a little while. when all that is done drop it into the stew pot with the potatos - put all that rendered grease in there if theres any left. put on medium heat and fill with milk so the milk is just above all the veggies/taters. season again to taste with salt and pepper. simmer for 20 minutes or so. the only thing left on the side should be your fried black drum nuggets. the stew should be a little watery like clam chowder. u can thicken it with a little flour if thats what u like. lastly add the drum nuggets and let simmer 5 minutes. it ready now. serve with crusty bread and beer of choice. mmmm good.]]> Tue, 20 May 2008 10:20:23 -0400 http://vbsf.ipbhost.com/index.php?showtopic=13708 http://vbsf.ipbhost.com/index.php?showtopic=13103 I like to poach mine in a dry white wine with stewed tomatoes on top. First, sprinkle some fillets with salt,pepper, and lemon juice. Then put the fillets in the pan. Then, pour enough white wine into a pan to get about 3/4 to the top of the fillets. Heat that up until a slow simmer. then put a good dollop of stewed tomatoes on each fillet. Cook until flesh is a flaky white. Trust me, this ones a winner! YUMM! Also works well with other fish with similar flesh. Wed, 26 Mar 2008 19:09:36 -0400 http://vbsf.ipbhost.com/index.php?showtopic=13103 http://vbsf.ipbhost.com/index.php?showtopic=13090
ingredients:

olive oil
shallots or green onions(scallions) (both work well)
cayenne pepper
cajun rub or seasoning
striper fillets


in a small bowl, add olive oil, chopped shallots and a little cayenne pepper
mix well
baste striper with mixture on both sides add cajun spice and sprinkle w/ a little cayenne
put fillets on hot grill (don't forget the pam)
& cook until done


This is a great recipe that adds a geat flavor to the fish. zattaran's red beans & rice goes good w/ this. I hope you guys like it!


also, I found a "fish flipper" for the grill at Lowes & it works great. It is a metal rack that folds open & put the fish in & close it back allowing you to flip the fish w/o it falling apart. not to mention the nice grill marks for presentation! but as said above, don't forget the pam.

Good Luck & happy grilling!]]> Tue, 25 Mar 2008 21:09:36 -0400 http://vbsf.ipbhost.com/index.php?showtopic=13090 http://vbsf.ipbhost.com/index.php?showtopic=12899 im not much on freezing fish, but when i go offshore for grouper or seabass and tiles i am keeping em to fill a limit. i recently thawed some tile and it had more of a fishy smell than i would have anticipated so i fried it up and it was still good. the fish was vacuum packed and sealed tight. the fish had been frozen for 2 months. so as far as tilefish goes that is going to be fried from now on for me if its been in the freezer for any decent amount of time. the snowy grouper i froze on the same day was perfect - no smell and perfectly white. so really what i am looking for in this thread is what fish have u guys found that are not really good freezing candidates. Fri, 07 Mar 2008 10:01:04 -0500 http://vbsf.ipbhost.com/index.php?showtopic=12899 http://vbsf.ipbhost.com/index.php?showtopic=12896 Thanks
Todd]]> Fri, 07 Mar 2008 07:58:39 -0500 http://vbsf.ipbhost.com/index.php?showtopic=12896 http://vbsf.ipbhost.com/index.php?showtopic=11955 Chincoteauge Island Oyster Stew ... where the ponies roam free !!!

Ingredients:

1 cup of half-and-half (give or take)
1 stick of butter
2 strips of well cooked bacon
6 cup milk (give or take)
3-4 medium red potatoes
2 celery sticks
16 ozs Eastern Shore VA oysters (sm to med)
pepper & salt


Cook potatoes and celery in water until tender and then drain.

In a med to large saucepan heat oysters and butter, do not over cook, oysters will become chewy.

In large pot add ingredients from the saucepan.

Add half and half and milk, heat until hot but not boiling.

Add the potatoes and celery.

Crumble bacon into small pieces and sprinkle over the top.

Add pepper and salt to taste.

Serve with oyster crackers (from clear bag not a box) and enjoy! ]]> Sun, 30 Dec 2007 13:46:18 -0500 http://vbsf.ipbhost.com/index.php?showtopic=11955 http://vbsf.ipbhost.com/index.php?showtopic=11825

Thanks,

A

]]> Thu, 20 Dec 2007 17:59:56 -0500 http://vbsf.ipbhost.com/index.php?showtopic=11825 http://vbsf.ipbhost.com/index.php?showtopic=11478 Does anyone know any good recipes for flounder? Fri, 23 Nov 2007 18:42:31 -0500 http://vbsf.ipbhost.com/index.php?showtopic=11478 http://vbsf.ipbhost.com/index.php?showtopic=10935
Any ideas?]]> Tue, 16 Oct 2007 21:43:35 -0400 http://vbsf.ipbhost.com/index.php?showtopic=10935 http://vbsf.ipbhost.com/index.php?showtopic=10675
I guess its called panga? Ive eaten jaw meat from yellowtail and it was great.]]> Fri, 28 Sep 2007 11:41:39 -0400 http://vbsf.ipbhost.com/index.php?showtopic=10675 http://vbsf.ipbhost.com/index.php?showtopic=10302 Fri, 31 Aug 2007 16:16:48 -0400 http://vbsf.ipbhost.com/index.php?showtopic=10302 http://vbsf.ipbhost.com/index.php?showtopic=10208
Parmesan Crusted, Wasabi Mustard Grilled Flounder

Take your flounder filets and lightly coat the skin side with olive oil (this will keep them from sticking to the grill baskets). On the meat side, lightly coat with Wasabi mustard. Coat lightly with Parmesan cheese (like the kind you put on pasta).
If you can't find wasabi mustard, grey poupon works good too.

Take fish grilling baskets and spray them with non stick cooking spray, like Pam. If cooking with a gas grill, heat the grill up on high to about 350 degrees, if using charcoal, make sure you have a hot side and warm side you can grill on.

Place the fish baskets with filets, skin side toward the fire on the grill, on high, for about 15 seconds, then turn the grill down to low and close the lid. Let the fish cook for about 5 -8 minutes. Your Parmesan should have a nice crust on it, if not, take a torch and lightly sear the top, be careful not to burn. Flip the baskets and cook for about a minute, flip again and cook until the filet flakes (not long, 4-5 minutes).

Serve immeadiately......Enjoy....]]> Sat, 25 Aug 2007 08:47:36 -0400 http://vbsf.ipbhost.com/index.php?showtopic=10208 http://vbsf.ipbhost.com/index.php?showtopic=10005
First - what seasoning do folks like? I saw Tom's post with his recipe, and copied that one down. I've tried several, and none are all that spectacular; but I definitely prefer the dry rubs to a marinade. Currently using Louisiana Blackened Fish Seasoning, and it is Ok. Also tried Paul P's, Chef Han, etc. Best one I've had is something I picked up at the Navy Commisary one time several years ago, wish I'd written down the name.

Next - what do folks like to prep the fish? Typically I'll coat w/ butter or olive oil, to make the rub stick nicely, ensure a good sear, and to keep the fish from sticking as badly.

Cookware - really heavy pan, really hot is my method. It stinks up the house for a good 2 days no matter how you ventilate, so I started using cast iron or my good Calphalon outside on the grill. Always get that Metallica song 'Blackened' stuck in my head when I first thow the food into the pan and it starts sizzling away -- '...blackened is the end...'

Cooking - Typically 2-4 min per side, and flip. I tend to drip a little fresh lemon juice on the fish if it starts to dry out too much, but usually not needed.

Serving - my favorite restaurant in VB used to serve up a blackened piece of fresh fish over top a mound of garlic smashed potatoes, topped w/ crawfish etouffe. Wow, that was one of my favorite seafood dishes of all times. Also had several versions served on redbeans & rice (or black beans). sometimes I'll put a sweet salsa with it (maybe make up a pineapple or mango salsa - whatever is fresh at the store). Love a little fresh lime or lemon on top, maybe make a sandwich, etc. not a big fan of cream sauces for blackened food, mellows out the flavor instead of contrasting it...

Other ideas - great way to prepare chicken breast or pork chops as well. When I was bartending in college, our chef convinced me to try blackened filet mingon - now one of my absolute favorites is to blacken a really good thick steak... Finally, chicken wings pieces on the grill absolutely rock (throw them on frozen to keep moist), blackened seasoning is awesome on them, but don't add until they're 2/3 cooked.

And of course you need a couple good beers to serve with it... cheers.]]> Fri, 10 Aug 2007 10:34:40 -0400 http://vbsf.ipbhost.com/index.php?showtopic=10005 http://vbsf.ipbhost.com/index.php?showtopic=9491
What are your favorites?]]> Wed, 11 Jul 2007 09:52:02 -0400 http://vbsf.ipbhost.com/index.php?showtopic=9491 http://vbsf.ipbhost.com/index.php?showtopic=9286 Sun, 01 Jul 2007 16:57:02 -0400 http://vbsf.ipbhost.com/index.php?showtopic=9286 http://vbsf.ipbhost.com/index.php?showtopic=9103 I want some good canjun recipes, anybody? Fri, 22 Jun 2007 18:40:55 -0400 http://vbsf.ipbhost.com/index.php?showtopic=9103 http://vbsf.ipbhost.com/index.php?showtopic=9064 does anybody know of a good way to cook croaker and striper. Thu, 21 Jun 2007 00:11:38 -0400 http://vbsf.ipbhost.com/index.php?showtopic=9064 http://vbsf.ipbhost.com/index.php?showtopic=8795
Take about 1 lb of meat and cut out all the red meat.

Boil in water until done or cooked medium.

Put meat into a big mixing bowl and let cool in the fridge until it is about room temperature or slightly colder.

Mash up all the meat and add 1 egg, about a tablespoon of mayo, .5-.75 tablespoon of mustard. (I only had yellow mustard so that's what I used, I'm sure a deli mustard would have been better) Then add 8 Ritz crackers crushed up.

Mix together well and add your favorite spices. I used Old Bay, cayenne pepper, and lemon pepper.

Form into cakes and put on a plate to cool in the fridge for 20 minutes.

Cook in a pan with oil on medium high heat until golden brown on both sides.

Enjoy,
Brian
]]> Tue, 05 Jun 2007 09:09:55 -0400 http://vbsf.ipbhost.com/index.php?showtopic=8795 http://vbsf.ipbhost.com/index.php?showtopic=8144 Tue, 17 Apr 2007 16:50:33 -0400 http://vbsf.ipbhost.com/index.php?showtopic=8144 http://vbsf.ipbhost.com/index.php?showtopic=8033 Anyone do anything with them beside fry em thanks Fri, 06 Apr 2007 19:30:38 -0400 http://vbsf.ipbhost.com/index.php?showtopic=8033 http://vbsf.ipbhost.com/index.php?showtopic=7785
The following preperation comes from Portugese-owned Madeira, a volcanic island off the coast of Africa, which is famed for it's fortified wine, tropical flowers, and vertiginously steep terraced hillsides. I suppose it's no accident that grilling should be popular in Madeira. The island was once covered with trees that were used for making charcoal.
Serve these tuna steaks with crusty portugese bread or cornbread.

Steven Raichlan

Now for my own personal experience with grilled tuna. I was in Seychelle's Islands off the Eastern Coast of Africa below the equator. "Yes I'm a Shellback" we chartered a small boat and caught Blackfin Tuna all day long. We kept the fish and had them cooked on the beach by the local grilling gooroo's. It was the best Tuna steak I've ever had. It looked like Sirloin on the grill.

Tuna Steaks, Madeira-Style

METHOD: Direct Grilling
ADVANCE PREPERATION: 3 to 4 hours for marinating the fish

4 cloves garlic, peeled
1 tablespoon coarse (kosher or sea) salt
1 tablespoon dried oregano leaves
1 tablespoon dried basil leaves
1 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
4 tuna steaks (each 6 to 8 ounces and about 1" thick)
8 bay leaves

1. Combine the garlic, salt, oregano, basil and pepper in a mortar in pound to a paste with the pestle, then work in enough oil to achieve a spreading consistency.

2. Rinse the tuna steaks under cold running water, then drain and blot dry with paper towels. Using your fingers as a spatula, spread the spice paste on both sides of each of the steaks, then place in a baking dish just large enough to hold them flat in a single layer. Pour another 1/4 cup of the oil over the fish and turn the steaks once or twice to coat. Place a bay leaf under each steak and one on top, then cover and let marinate, in the refrigerator for 2 to 3 hours. spooning the oil over the oil over the steaks occasionally.

3. Preheat the grill to high.

4. When ready to cook, oil the grill grate. Remove the tuna steaks from the marinade. Rinse and blot dry with paper towels, then brush on both sides with another 1 to 2 tablespoons of oil. Arrange the steaks facing in the same direction, on the hot grate and grill until cooked to taste. 4 to 6 minutes on each side for medium well. "I like mine medium or medium rare." turning over carefully with a long spatula. For an attractive crosshatch of grill marks rotate the steaks 90 degrees after the first two minutes on each side.

5. Transfer the steaks to serving plates or a platter and serve at once.
Serves 4
NOTE: If you don't have a mortor or pestle, mash the ingredients together in a bowl using the back of a wooden spoon, or process in a mini chopper or blender, adding the oil gradually.]]> Sun, 18 Mar 2007 09:36:32 -0400 http://vbsf.ipbhost.com/index.php?showtopic=7785 http://vbsf.ipbhost.com/index.php?showtopic=7685
24 large shrimp (the bigger the better)
Whole jalopeno peppers (fresh if you can get them)
1 lb. Pepper bacon
One 8 oz package Monterary Jack cheese

Peel and butterfly the shrimp, leaving the tails on
Cut jalopeno into strips roughly 1/8 - 3/16" wide x 2" long
Cut cheese into strips roughly the same size
Stuff the shrimp with a strip of each.
Wrap in bacon, secure with water soaked toothpicks (if you don't soak them in water, they'll catch fire on the grill)

Fire up the grill, cook on medium heat until bacon is cooked around shrimp, for a little extra flavor, drizzle with a little worcestershire sauce while cooking ( a little goes a long way, don't put too much)

Enjoy]]> Fri, 09 Mar 2007 06:29:40 -0500 http://vbsf.ipbhost.com/index.php?showtopic=7685 http://vbsf.ipbhost.com/index.php?showtopic=7122
One Rockfish, headed / gutted ( I use a 20-25" fish)
Bacon
1lb backfin crab meat
Lemon
Old Bay
Fresh cracked pepper
Cornbread stuffing mix


Mix the cornbread mix according to the directions and add the crabmeat. (I've sometime substituted a good pale ale for half the water), season with pepper and Old Bay to taste.

Rub the rockfish down good on both sides with Old Bay.

Stuff the cavity in the rockfish with the stuffing mixture.

Bake for about and hour (or until fish flakes easily) at 350 degrees.

Enjoy ]]> Fri, 19 Jan 2007 09:50:46 -0500 http://vbsf.ipbhost.com/index.php?showtopic=7122 http://vbsf.ipbhost.com/index.php?showtopic=7078
2 lbs Rockfish filets, skin on
2 - Cedar planks, soaked overnight
Marinade

1/2 cup extra virgin olive oil
1/2 tsp crushed rosemary ( i like fresh, but dry will work as well)
1/2 tsp sea salt
1/2 stp fresh crushed black pepper
2 cloves fresh garlic (chopped or pressed)

Mix all ingredients above and marinade fish for 1 - 2 hours.

Place plank on grill (high) for 5 minutes. Place rockfish (skin side down) on plank, spoon on a little of the marinade and cook on grill (med-low) for 15 minutes or so, depending on the thickness of the filets.

It's good to keep a spray bottle handy in case you're plank catches fire (rarely happens if you soak overnight), but it gives me a good excuse to stand guard by the grill with a cold Sierra Nevada Pale Ale for a bit.

Hope you enjoy.]]> Mon, 15 Jan 2007 17:15:19 -0500 http://vbsf.ipbhost.com/index.php?showtopic=7078 http://vbsf.ipbhost.com/index.php?showtopic=6760 Anybody been out there lately? Sat, 23 Dec 2006 23:38:43 -0500 http://vbsf.ipbhost.com/index.php?showtopic=6760 http://vbsf.ipbhost.com/index.php?showtopic=6715 If you want to try something special, give this a try. People that supposedly don't even like fish have loved it when I prepared it for them.

Let me know what you think.


Here is the link:
http://home.nc.rr.com/tvmills/tomseasn.html

Tom sent me this seasoning recipe and I like it! So far I've used it on catfish and skinless chicken breasts. It's a nice way to spice up food when you're on a diet as I am, and great even if you're not. Shortly after I tried it, the New York Daily News (7/24/96) had an article in the food section on a healthier method now being used in top NYC restaurants to prepare meat, fish, and poultry... "spice crusts." And that's what Tom's seasoning is!

TOM'S BLACKENED SEASONING
(Source: Tom Mills, Phoenix, Arizona) I now live in Raleigh, NC.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
2 tsp paprika
4 tsp thyme (leaf)
2 tsp onion powder
2 tsp garlic powder
3 tsp sugar
2 tsp salt
2 tsp black pepper
1 to 1-1/2 tsp cayenne pepper (as you like)
1 tsp oregano (leaf)
3/4 tsp cumin
1/2 tsp nutmeg

Place all ingredients in a jar and store in a cool dark place. Shake jar well before each use.

Directions:

1. Here is the quickest and easiest way to make it. On low heat, melt about 3T of butter or margarine in a non stick frying pan (enough butter to coat fish and the bottom of the pan). As soon as the butter is melted, place the fish in the pan, flipping it over to cover both sides with butter. Then generously coat the fish with the seasoning, flip over again and coat the other side with seasoning.
2. Now turn up the heat to med-high and cook on one side until blackened and somewhat crispy. Flip over and cook the other side. If you need to add a little more butter, don't be shy.
3. Try not to continually flip over and over. You can take a peek occasionally to determine when to flip it over.

NOTES:
From Tom: For Blacked fish or chicken (great on any type of fish, especially on denser types of fish). The nice thing about this recipe is that the dish doesn't taste burnt even though you can get a nice blackened look. The sugar and the thyme carmelize and give it a wonderful flavor. All my friends love it.
Try Tom's Blackened Seasoning on:
* Shark
* Sauteed shrimp
* Chicken
* Hamburgers
From Sue: If you substitute ground thyme and/or oregano, reduce the quantity since the ground herbs are more potent than the leaf forms. To help the crust stay on, make sure to use sufficient butter or oil for frying and as Tom wrote, don't flip the meat over and over. This method will work best with thin cuts that heat through faster, especially when cooking with butter which can burn.]]> Thu, 21 Dec 2006 21:53:35 -0500 http://vbsf.ipbhost.com/index.php?showtopic=6715 http://vbsf.ipbhost.com/index.php?showtopic=6625 Chose your favorite offshore species to eat. I have included some fish that are also caught inshore, and most wreck species. Blue Marlin are listed because Pacific Blue Marlin are legal to sell and eat. May the tastiest critter win! Sat, 16 Dec 2006 16:09:04 -0500 http://vbsf.ipbhost.com/index.php?showtopic=6625 http://vbsf.ipbhost.com/index.php?showtopic=6556

anyone have any really good recipies ???

]]> Tue, 12 Dec 2006 14:11:25 -0500 http://vbsf.ipbhost.com/index.php?showtopic=6556 http://vbsf.ipbhost.com/index.php?showtopic=6427 ]]> Fri, 01 Dec 2006 10:42:05 -0500 http://vbsf.ipbhost.com/index.php?showtopic=6427 http://vbsf.ipbhost.com/index.php?showtopic=6380 EG]]> Mon, 27 Nov 2006 17:35:40 -0500 http://vbsf.ipbhost.com/index.php?showtopic=6380 http://vbsf.ipbhost.com/index.php?showtopic=6343 We are trying to put together a world class Cookbook of recipes that you all have enjoyed in serving up seafood. The book will highlight information about the local fishing grounds, inshore and offshore species, local lore and interesting tips. We hope to have the help of a top Cookbook author, historian and several fishing experts.
Here's a chance for you to contribute your favorate recipes and tips on preparing your fish dishes, see your name in print and support gamefish conservation and responsible fishing in our area.
Feel free to include interesting information about where the recipe originated, etc.
More information will be provided on this venture as it develops.
Tight lines!
Dave & Pat]]> Fri, 24 Nov 2006 12:54:06 -0500 http://vbsf.ipbhost.com/index.php?showtopic=6343 http://vbsf.ipbhost.com/index.php?showtopic=6211 ive never seen it sold before, but some guys are claiming its great on another messageboard. with as much as i like sushi and as much tog fishing as i do im thinking....... just wonder if anyone has some good info before i become hte guinea pig. Sun, 12 Nov 2006 10:39:38 -0500 http://vbsf.ipbhost.com/index.php?showtopic=6211 http://vbsf.ipbhost.com/index.php?showtopic=6202 Fish in pv sportfishing www.puertovallartafish.com and I actually caught a 250lb yellow fin tuna and lost a dorado on the way back from the banks all in all a good day I attached some photos but I dont know if it worked well there should be photos on the website well i still have about 150lbs left of that yellow fin tuna in my freezer and I need new recipes I have been making sashimi and tuna steaks any suggestions would be great
tight lines
thanks
Sean]]> Sat, 11 Nov 2006 13:03:43 -0500 http://vbsf.ipbhost.com/index.php?showtopic=6202 http://vbsf.ipbhost.com/index.php?showtopic=6093
Thanks Eric]]> Wed, 01 Nov 2006 19:44:03 -0500 http://vbsf.ipbhost.com/index.php?showtopic=6093