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DavidE
Ultra Nomad
Posts: 3814
Registered: 12-1-2003
Location: Baja California México
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Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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FAVORITE FISH RECIPES? CAMPFIRE / KITCHEN
Jurel? Cochis? Snapper? Grouper? Halibut? Sierra? Wahoo?
Please give specifics of recipes and not merely "I like yellowtail and Pacifico".
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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YUMMY
http://www.fugly.com/media/IMAGES/Random/kid-eating-a-live-f...
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Taco de Baja
Super Nomad
Posts: 1913
Registered: 4-14-2004
Location: Behind the Orange Curtain, CA
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Mood: Dreamin' of Baja
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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.
Truth generally lies in the coordination of antagonistic opinions
-Herbert Spencer
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Cypress
Elite Nomad
Posts: 7641
Registered: 3-12-2006
Location: on the bayou
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Mood: undecided
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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.
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Sunman
Nomad
Posts: 400
Registered: 6-22-2007
Location: Oxnard
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Dayum TdB! Mental note taken.
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Mexitron
Ultra Nomad
Posts: 3397
Registered: 9-21-2003
Location: Fort Worth, Texas
Member Is Offline
Mood: Happy!
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| 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.... 
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thebajarunner
Ultra Nomad
Posts: 3718
Registered: 9-8-2003
Location: Arizona....."Free at last from crumbling Cali
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Mood: muy amable
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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 :?
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Cypress
Elite Nomad
Posts: 7641
Registered: 3-12-2006
Location: on the bayou
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Mood: undecided
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thebarunner, 'Bout like dumping hot sauce into a bowl of class-A Gumbo. Some folks?
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thebajarunner
Ultra Nomad
Posts: 3718
Registered: 9-8-2003
Location: Arizona....."Free at last from crumbling Cali
Member Is Offline
Mood: muy amable
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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"
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Cypress
Elite Nomad
Posts: 7641
Registered: 3-12-2006
Location: on the bayou
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Mood: undecided
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Some folks just don't have a clue.
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mulegejim
Nomad
Posts: 470
Registered: 9-4-2006
Location: San Clemente, CA/Mulege, BCS
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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
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mulegejim
Nomad
Posts: 470
Registered: 9-4-2006
Location: San Clemente, CA/Mulege, BCS
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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.
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thebajarunner
Ultra Nomad
Posts: 3718
Registered: 9-8-2003
Location: Arizona....."Free at last from crumbling Cali
Member Is Offline
Mood: muy amable
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Favorite marinades
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
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chuckie
Elite Nomad
Posts: 6082
Registered: 2-20-2012
Location: Kansas Prairies
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Mood: Weary
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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...
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Mexitron
Ultra Nomad
Posts: 3397
Registered: 9-21-2003
Location: Fort Worth, Texas
Member Is Offline
Mood: Happy!
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| 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
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
Member Is Offline
Mood: Optimistic
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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]
I do what the voices in my tackle box tell me.
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mulegemichael
Super Nomad
Posts: 2310
Registered: 12-24-2007
Location: sequim,wa. and mulege
Member Is Offline
Mood: up on step
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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.
dyslexia is never having to say you\'re yrros.
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chuckie
Elite Nomad
Posts: 6082
Registered: 2-20-2012
Location: Kansas Prairies
Member Is Offline
Mood: Weary
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That Cioppino recipe sounds killer..Got my motor fixed, finally so catchin fish manana' May try the recipe....
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Cypress
Elite Nomad
Posts: 7641
Registered: 3-12-2006
Location: on the bayou
Member Is Offline
Mood: undecided
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chuckie, Glad you got that motor fixed. Give us a fishing report manana.
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thebajarunner
Ultra Nomad
Posts: 3718
Registered: 9-8-2003
Location: Arizona....."Free at last from crumbling Cali
Member Is Offline
Mood: muy amable
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Spray some WD40 on it before grilling
http://forums.bajanomad.com/viewthread.php?tid=59541
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