[capn jack]

what's the best way to cook some speck's?

[BillyBoy]

I find that baked is best. Not very tasty fried, at least for me. Pat with olive oil and lemon, your favorite spices, cover the bakeware with foil and cook about 20 minutes @350 degrees. If you have thick fillets, try about 25 minutes.

[Marlin Maniac]

I agree with Billy. I never caught any monsters like I've seen posted here lately, but I used to take the smaller ones and scale, gut and behead them and bake them whole with some lemon and onion slices. Good stuff.

[franklinjk]

I let the soak in some water with salt and louisiana hot sauce for about 1-2 hours, the more the spicier (yummy). Heat up some oil in a skillet, then take a piece out of hot sauce, cover it in corn meal and fry 'em up! My Grandpa taught me that one. I changed it up to add some cajun seasoning, salt, pepper, to the corn meal.

This recipe works with striper also.

Junior

[fish on]

http://s218.photobuc...utfordinner.jpg

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I like to cook Trout with Bell Peppers, Green, Red, and Jalapeno thinly sliced, and Tomatoes and a touch of Feta Cheese placed over the fillets of Trout and baked for about 18-25 minutes on 375 heat. For additional flavor you can use Italian Bread Crumbs and some spices to include Cyan Pepper powder (sparingly), salt, pepper, whole cloves of Garlic, and of course Old Bay seasoning. If you enjoy Flounder, Red Drum and Rock fish you can use the same base but place whole Lettuce Leaves to cover all of the top of the pan and when the Lettuce Leaves are almost burnt along all of the edges remove the Lettuce Leaves and let cook for about 3-5 minutes to ensure the top portion of the fish is thoroughly cooked through. This is a truly awesome recipe I created myself and have yet to find anyone who did not like the results.

Another favorite is to mix Mayonnaise, Lemon Pepper, Old Bay, and some Dill Weed in a bowl and mix to a creamy texture. Take this sauce and spread with the back side of your spoon about 1/4 inch thick over your entire fillet. Thinly slice lemons (1/8 inch slices) and layer over the fillet on top of the spread. Put a lightly shaken layer of Italian Bread Crumbs, or Old Bay with a slight hint of Cyan Powder mixed in with the Bread/Old Bay spice. Again place the Lettuce Leaves over the fillets and remove them when almost burnt all along the edges and remove and cook for an additional 3-5 minutes to ensure the fish is thoroughly cooked through.

The reason for the lettuce Leaves is to create a (Steam) over the fish while baking to purge it with the flavor of the spices and to keep the fillets moist. You should really like the results of these recipes. Tight Lines

[drawinout]

That's a tasty looking concoction you whooped up there fish.

[fish on]

Thanks, hope to be putting some of these recipes to use in the next 4-6 weeks. Tight Lines