BajaNomad - FAVORITE FISH RECIPES? CAMPFIRE / KITCHEN

FAVORITE FISH RECIPES? CAMPFIRE / KITCHEN

DavidE - 4-11-2012 at 11:26 AM

Jurel? Cochis? Snapper? Grouper? Halibut? Sierra? Wahoo?

Please give specifics of recipes and not merely "I like yellowtail and Pacifico".

DENNIS - 4-11-2012 at 11:30 AM

YUMMY

http://www.fugly.com/media/IMAGES/Random/kid-eating-a-live-f...

Taco de Baja - 4-11-2012 at 12:33 PM

White Sea Bass
Bacon
Rosemary twigs

Put in fish basket
Barbeque until golden brown,
flip, rub with butter
Barbeque until golden brown
remove from Barbeque
Remove rosemary twigs and enjoy.

WSB (Small) (Mobile).JPG - 40kB

Cypress - 4-11-2012 at 12:59 PM

Can't make up my mind which species, but favorite method is battered in cornmeal and fried for fish with white flesh. Fish with dark flesh are better grilled/broiled. :tumble:

Sunman - 4-11-2012 at 02:13 PM

Dayum TdB! Mental note taken.

Mexitron - 4-11-2012 at 02:14 PM

Quote:

Originally posted by Taco de Baja
White Sea Bass
Bacon
Rosemary twigs

Put in fish basket
Barbeque until golden brown,
flip, rub with butter
Barbeque until golden brown
remove from Barbeque
Remove rosemary twigs and enjoy.

Some of us like that recipe with Halibut.... :smug:

thebajarunner - 4-15-2012 at 01:42 PM

Hard to understand why fish straight out of the water need any spices???

Just my opinion
but, it is akin to dumping A-1 on one of my fresh grilled New York steaks

(That is the last fresh grilled NY you will get at my house :?:

Cypress - 4-15-2012 at 01:47 PM

thebarunner, 'Bout like dumping hot sauce into a bowl of class-A Gumbo. Some folks?

thebajarunner - 4-15-2012 at 03:01 PM

Yeah, Cypress, somethin' like that

We had guests for Easter Sunday dinner,
made a gorgeous spiral ham
Senor Dufus sez "Uh, got any mustard for this here ham?"

"Nope- no mustard for that ham, sorry"

Cypress - 4-15-2012 at 03:12 PM

Some folks just don't have a clue. :biggrin:

mulegejim - 4-15-2012 at 05:37 PM

TUNA/YELLOWTAIL FILET MIGNON

8 yellowfin tuna or yellowtail steaks, one inch thick
½ cup vegetable oil
¼ cup lemon juice
2 tablespoons Worcestershire sauce
one clove garlic, minced
bacon slices

Trim out bone and all dark red meat. Wrap each steak with bacon and secure with a toothpick.

Combine oil, lemon juice, Worcestershire, and garlic. Marinate steaks in single layer for one hour – turn after about ½ hour.

Barbeque over high heat five minutes – turn and grill five minutes more or until fish flakes easily in center when pierced with a fork.

Note: I drizzle the remaining marinate over the steaks just before removing from barbeque – it will flame up and leave a nice finish.

Jim

mulegejim - 4-15-2012 at 05:51 PM

For those that like tartar sauce here is the one I use.

Jim’s Tartar Sauce

MAYONAYSE            24 OZ - BEST FOODS OR HOLLYWOOD

SWEET RELISH       1 PINT DEL MONTE

RED ONION              1 LARGE OR 2 SMALL – CHOPPED FINE

GREEN ONION         3 OR 4 WITH TOPS – CHOPPED FINE

PICKAPEPPA          1 TEASPOON (Worcestershire will be OK)

HORSHRADISH       1 TEASPOON or to taste

LEMONS                   JUICE OF 2 - FRESH

DILL PICKLES          1 LARGE OR 2 SMALL – SHREDDED

DILL WEED               TO TASTE – IT TAKES A BIT

CAPERS                   TO TASTE – MINCED   (SALTED ARE BEST)

Mix together and enjoy – it makes a bit so you may want to share.

I have found the brands listed seem to have the best taste – others will work however.

Favorite marinades

thebajarunner - 4-15-2012 at 06:31 PM

Here are the preferred steps:

1. seek out your options for marinades
2. choose the one that sounds best
3. carefully prepare the marinade
4. drizzle, soak and otherwise saturate your fresh fish
5. throw away the fish, drink the marinade

:lol:

chuckie - 4-17-2012 at 06:03 AM

I'm a big fan of fish grilled over Mesquite...Baste with butter and lime juice, tuna cooked medium rare...Dorado are wonderful that way. Pintos? Fry em..use the Mexican crushed corn flakes, seasoned with Tony Cacheres Creole seasoning...Dip in egg/milk mix then coat and fry..again dont cook emtill they are overdone....Halibut is awesome poached in a microwave..salt pepper butter limejuice...I put em on a plate,put the plate in a grocery sack..nuke em for not MORE than 2 minutes...serve over rice...

Mexitron - 4-17-2012 at 07:06 AM

Quote:

Originally posted by thebajarunner
Hard to understand why fish straight out of the water need any spices???

Just my opinion
but, it is akin to dumping A-1 on one of my fresh grilled New York steaks

(That is the last fresh grilled NY you will get at my house :?:

This recipe was born during a vacation whose location cannot be divulged in which we ate BBQed halibut and White Sea Bass almost every night---just got tired of the same old perfect dinner :lol:

Pompano - 4-17-2012 at 07:56 AM

This is sooo easy...we loved it.

Grill-Roasted Garlic Dorado

You need:

Dorado (2-4 pieces per person)
Garlic Olive Oil 1/2-1 tbsp
Roasted Garlic
Dill

Campfire style: Get your mesquite or ? coals super hot beforehand.

Note: You should send your Co-Pilot out to gather firewood early in the day..waiting until after c-cktail hour can be disasterous:

Figure 2-4 pieces of filleted Dorado per person cuz fisher guys and gals are con mucho gusto eaters. Make some slit marks in the top of each piece of fish. Pour anywhere from 1/2-1 tbsp of garlic-flavored olive oil on the fish, then sprinkle with roasted garlic and a bit of dill - the amount used depending on your taste buds.

Place fish in foil over campfire grill for 15-20 minutes..maybe less depending on your fire's heat.

Serve with Steamed Broccoli or Steamed Asparagus.

A cooled Riesling, chardonnay, or sauvignon blanc are good wine choices. Iced Pacificos, of course, are always allowed, too.

KITCHEN FISH RECIPE ....CIOPPINO DINNER...EXCELLENTE!!

see it here:

http://forums.bajanomad.com/viewthread.php?tid=45941#pid5182...

[Edited on 4-17-2012 by Pompano]

mulegemichael - 4-17-2012 at 08:12 AM

it's a bit of a hike but while living in se alaska, after we caught a few trout my dad would lay them on a big leaf of skunk cabbage, salt and pepper and wrap em up in it and place them on the coals of the campfire....probably the situation but that there, amigos, is the best eating fish on the planet.

chuckie - 4-17-2012 at 03:20 PM

That Cioppino recipe sounds killer..Got my motor fixed, finally so catchin fish manana' May try the recipe....

Cypress - 4-17-2012 at 03:38 PM

chuckie, Glad you got that motor fixed. Give us a fishing report manana.

Spray some WD40 on it before grilling

thebajarunner - 4-17-2012 at 04:42 PM

http://forums.bajanomad.com/viewthread.php?tid=59541

24baja - 4-19-2012 at 11:11 PM

Quote:

Originally posted by mulegejim
TUNA/YELLOWTAIL FILET MIGNON

8 yellowfin tuna or yellowtail steaks, one inch thick
½ cup vegetable oil
¼ cup lemon juice
2 tablespoons Worcestershire sauce
one clove garlic, minced
bacon slices

Trim out bone and all dark red meat. Wrap each steak with bacon and secure with a toothpick

Combine oil, lemon juice, Worcestershire, and garlic. Marinate steaks in single layer for one hour – turn after about ½ hour.

Barbeque over high heat five minutes – turn and grill five minutes more or until fish flakes easily in center when pierced with a fork.

Note: I drizzle the remaining marinate over the steaks just before removing from barbeque – it will flame up and leave a nice finish.

Jim

Mulegejim, thanks for this recipie. I made it tonight out of frozen YT and it is fantastic. I can't wait to make it with fresh YT next month when we are in BOLA. Everyone needs to try this it is great! Connie

mulegejim - 4-20-2012 at 07:28 AM

Quote:

Originally posted by 24baja

Quote:

Thanks, I should give credit to Patti Higginbotham of Mulege as the recipe is in her book "Somethings Fishy in Baja". We prepare the steaks, wrap them with the bacon (no toothpicks), shrink wrap them and then freeze for later use. Jim