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Permalink Reply by galvetraz on October 18, 2009 at 5:17pm

Drunken Red fish on a half shell.

Ingredients:
2-4 red fish fillets skin and scales on.
bottle oyster sauce
Lemon pepper (can substitute with Tony's, season all etc.) depending on your own personal liking.
Mushrooms (can substitute with shrimp, crab meat or sausage) Or put a little of everything in.
whipping cream
white wine
canola oil or olive oil
garlic powder
Sea Salt

Directions:
Marinate red fish fillets with liberal covering of oyster sauce for 30min-1hr. Sprinkle a decent coating of lemon pepper on fillets. Heat a large skillet on the stove top. Once pan is nice and hot add white wine and allow to reduce for a few minutes. Once oven has preheated to 350 degrees drop the fillets in the reducing white wine skillet and place in the oven for 20 minutes or until the fish is opaque and flaky. Top with drunken cream sauce and ENJOY!

Drunken cream sauce:
Saute mushrooms sprinkled with garlic powder in a few tbsp. of oil. Add white wine when garlic powder begins to caramelize and let reduce. Add more white wine and allow to reduce once again. Add whipping cream and allow to simmer. You can also cut the whipping cream with half & half to make the dish lower cal. Allow drunken sauce to simmer while your red fish is cooking. As cream sauce reduces you can add additional white wine to adjust the sauces consistency. Season with sea salt to your liking

Goes well with succotash. Personal beverage of choice is Yuengling beer

Video link

Permalink Reply by Robin and Brian Rupp on October 19, 2009 at 8:49pm

Seafood Stew.doc

Attachments:

• Seafood Stew.doc, 24 KB

Permalink Reply by Erika Rochelle Helm on October 27, 2009 at 4:27pm

My recipe is for Thresher Shark. Made it up myself. . .

Ingredients/supplies:
minced garlic
salt
pepper
marsala wine
soy sauce
lemon&lime slices
a sheet of foil
thresher shark steaks( 1-2 per pouch)
fresh sliced mushrooms

Make a marinade:
mix 1/3 cup marsala wine, 4 TBS soy sauce, 1 TBS minced garlic, salt and pepper to taste. put in a plastic food storage container. With a fork, poke holes on top and bottom of shark steaks so marinade can absorn into the meat. place the steaks into the container and seal it with lid and place it into fridge. after about 2 hours, turn steaks to coat otherside and refridgerate for additional 2 hours.( even overnight is fine).
PREHEAT OVEN TO 375 DEGREES
when steaks have marinaded well, tear a 12x12" sheet of foil. drizzle some of marinade onto foil sheet and place steaks in center of foil.place 1lemon and 1lime slice on top of steak over lapping for looks. place 1/2 cup( more or less if desired;I love mushrooms!) of mushrooms on top of steaks. drizzle more marinade on top being careful to scoop out excess garlic from bowl and pile it on top!( more garlic the better). after contents are on sheet make a foil pouch. take sides of foil and meet them at the top center and fold over twice so they lay flat on center of steaks. you should have 2 open sides, one on the right , one on the left. Then fold each side toward center being careful to make 2-3 tight folds so that meat is completely sealed inside and marinade cannot escape and run out.

In a oven proof glass baking dish, place steak pouches in center. Marinade should cover about 2 steaks. If you want to make more just double up recipe. Try to limit pouches to 1-2 steaks so that it cooks evenly.Remember people: more or less of one ingredient or the other is only going to richen the flavor depending on what you increase. No big deal. Play around with the ingredients til you have the taste you desire. if you want a less salty taste, use less soy sauce or omit the salt. For more of a tangy taste, increase the wine or add lemon juice.adding a spoonful of kraft mayonaise to the marinade will really richen the flavors. I'm trying to keep it low calorie though. This shark does not have a fishy taste to it. when finished cooking, it should be very moist as the foil will lock all the juices inside. Cook for about 20 minutes. If the steaks are on the thicker side, keep them in about 25-30. But not too long( you don't want to over cook and dry out your meat. When finished, carefully set your pouch on plate and cut open with kitchen shears. Be very careful as steam will scald you and pouch will pour out scorching juices. Pour out excess juice and serve on plate. Goes great with a side of mashed potatoes and fresh steamed broccoli, bread of choice!!! Enjoy my favorite dish!!!

Attachments:

• shark.jpg, 3 KB

Permalink Reply by John Smallwood on October 27, 2009 at 5:29pm

This ones so easy it's criminal.....But unbelievably Good..

Planked salmon....

all you need is an untreated cedar grilling plank(you can pick those up at walmart even)
A fillet of salmon
Half a lemon
sea salt (available at the bulk food store)
seafood seasoning (also available at the bulk food store)
Pepper
A well sealed BBQ
Squirt bottle full of water

soak your plank in water over night(3 or 4 hours will work as well for an evening BBQ,
I pick up a Bunch of planks at a time to have them on hand for those nice BBQ days)
Sprinkle the moistened plank with sea salt.
Place fillet on plank skin side down and sprinkle with sea salt ,also lightly sprinkle with
seafood seasoning and black pepper.

heat the grill to medium and place the plank on the grill and close the lid.
once the plank starts to crackle and smoke you can turn it down slightly,peeking occasionally
to see if the plank is on fire,if flames are coming up around the side of it just squirt them out
you want the plank smoking but not flaming to heavily.....But keep it covered,you want the smoke
to stay in...vented covers on your BBQ wont work well...
close the vents with foil if thats the type you have.

Your second time cooking this dish you will have the temp setting down pat,but you can't screw
this one up as long as you keep squirting the flames first time you try it...If board doesn't start to
crackle and smoke after 3 mins crank up the heat to get it started and add on couple mins to
smoking time.....It's that easy..

fillet stays skin side down
.....Usual cooking time 13-15 mins from time you first place it on the grill.no turning no grill scrubing. toss the plank
repeat lol..if you soak the plank over night you can usually close the cover, have a beer, and forget it for 13 mins....

people who find smoked fish "to smokey" will find this totally delicious...it's my fav and easiest way to prepare salmon

works equally well with trout and char....Experiment with your favorite fish.This recipe's a keeper.
Do this with salmon for friends they will think you are a gourmet!!!!

serve: Place the plank on a platter with slices of lemon placed on the fillet.
a nice potato salad and a garden salad in a bowl and your..ROCKIN
another tip if you put a couple burgers on the side of the grill while planking the fish it imparts
a great slightly smoked flavour to them as well..your now serving surf and turf to your guests...

This would cost you about $35 a serving in a restaurant...the plank costs about 2 bucks.

Maple and apple plank also work quite well.
I have even done this at a hunting camp using birch wood to make coals in an old BBQ we had there
placing the cedar plank over them...DOUBLE YUMMMM.

ENJOY

hunting camp salmon

Permalink Reply by Erika Rochelle Helm on October 28, 2009 at 3:41am

This sounds great. Never cooked with planks before. Can't wait to try it!!! Very well written! ; ) ~~~erika~~~

Permalink Reply by rilley-joseph on October 27, 2009 at 8:14pm

lake trout sweet heart


hey there my get reeled mates,this is my recipe,its for fresh water fish,salmon and trout work best

you need....
1.bricked butter
2.brown sugar
3.vinnila exstract
4.fresh lake trout
5.100% real Canadian mapple syrup

how to apply to fish...
1.mix the brown sugar,vinilla,and a vary small emount of the syrup into a good sized bowl.
2.add water if this is to thick
3.dip fish in mix for about an hour in the fridge

final step...

1.put butter on a skillet at med,med-high and lay trout skin down
2.cook untill golden brown(careful when flipping)
3.serve with lemon wedges and fries



note;could not upload a pic of my dish due to the fact i do not own a camera

Permalink Reply by Erika Rochelle Helm on October 28, 2009 at 3:43am

Never considered sweet with fish. But I do have a really good red snapper recipe with orange marmalade and sweet asian chile sauce! Thanks for the recipe~~~e~~~

Permalink Reply by John Smallwood on October 28, 2009 at 10:35am

I gotta try that one....In fact i bet it would go well on the plank as well..they cure salmon in brown sugar before smoking it out in BC, watched it on Discovery channel lol

Permalink Reply by jason on October 30, 2009 at 7:05am

[B]bacon wrapped jalapeno poppers[/B]

1 to 2 packages cream cheese, depending on the size of your pepper, room temperature
2 to 4 cloves chopped garlic or granulated, depending on your preference
1/4 cup finely chopped sun-dried tomatoes - a nice handful from the jar
Chopped fresh basil leaves
Pinch salt
10 to 25 jalapeno peppers
(larger then average size will make them easier to stuff)
1/2 to 1 pound thinly sliced bacon
Toothpicks (for the peppers, not your teeth silly)

Preheat the grill.
Mix each package of cream cheese with chopped garlic,
sun-dried tomatoes, and a dash of chopped basil.
Add a pinch of salt. Mix until mixture is soft and manageable.

Slice each jalapeno lengthwise on 1 side,
being careful not to cut the jalapeno in 1/2.
Remove the seeds if you don't think your friends
can handle the heat, otherwise leave'em and
enjoy watching your friends shed a few extra tears.
hehe... Depending on your pepper, you may have
to slice around the stem of the pepper to create a
manageable opening to squeeze the filling in.

Fill either a pastry bag, or your choice of tools with
the filling. Use something that will allow you to sqeeze
the filling into the opening of the pepper with ease.
I've used a plastic frosting tool, cookie press, and
even just a small spoon to squeeze the filling in.
However you choose, insert a liberal amount of filling
into each jalapeno. Be careful not to overfill as the
filling may spurt out during cooking.

Wrap each pepper with 1 to 2 strips of bacon,
securing the opening in the pepper. Secure the
bacon with a toothpick (best to soak the toothpicks
first, to prevent burning on the BBQ). This also
helps the jalapenos from falling into the BBQ
(you're bound to loose at least 1, oh well).
Long metal or wood skewers also work well
for large amounts.

BBQ the peppers until they lightly roasted, or
until the bacon is fully cooked. Use some foil to
cook on if your peppers are cooking or burning
too fast on a HOT BBQ.

Permalink Reply by John Smallwood on October 30, 2009 at 11:03am

you just reminded me of a favorite local treat here in Newfoundland ..bacon wraped scallops
wrap large scallops in bacon stick a toothpick threw em and bake on 350 till the bacons cooked...
easy and a party favorite(be sure to hide some for when your guests leave)

you reminded me of two actually lol....combine 2 thirds cream cheese one third smoked salmon with a few
dashes of lemon juice to moisten the cream cheese/add flavour and you have a delicious spread for crackers
that would probably also be interesting to try for an experiment in your recipe.

Permalink Reply by John Smallwood on October 30, 2009 at 11:30am

heres another party food recipe sure to be a hit....SeaFood Pizza

ingredients
Cream cheese
cocktail shrimp, or lobster,crab or imitation crab or any combination of those
all taste equally good...i usually use fresh northern ice shrimp or fresh crab but canned or frozen works nicely.
have even done this with welk(sea snails kind of taste like lobster) and it was great
lemon juice
cheddar cheese
half a tomato and half a green pepper
Ritz crackers
seafood cocktail sauce
.....
add a tablespoon of lemon juice to a block of cream cheese in a mixing bowl to moisten it and make more spreadable
I sometimes add a dash of the juice from the seafood as well for more flavour.

mix it well and spread it on a large platter like a "pizza" crust
coat it with cocktail sauce as you would a pizza crust with tomato sauce.
liberally cover with seafood(diced if using crab or lobster)...as i said any one of the above mentioned or any combination of them will do.
dice your tomato and green pepper(you can even omit these and its still awesome and i often do) and sprinkle over
your "pizza"
grate cheddar over it all as you would a pizza

To serve, circle your "pizza" with crackers and shes ready to rock no baking required just dip your cracker under the cream cheese and scoop.....this is a mainstay at many Newfoundland kitchen parties...and a great center piece for your BBQ's table,or any party.. it's sure to be a hit...i have eaten half of one of these at one sitting myself just the same lol
very fast and easy to make.

ENJOY

Permalink Reply by chris heslop on November 5, 2009 at 4:04pm

As we're in Scotland, we have no chance of a prize. However, the best fish dish is to go camping in some woods in Glencoe. Pitch your tent then visit Glencoe Lochan for some trout fishing. Catch some fine trout then head back to your tent. Pour a good glass of Scotch then clean the fish ready for smoking on your Snowbee smoker. Have a drink. Prepare some New Potatoes for boiling then, put the trout on the smoker. Have a drink. Cook both at the same time. Have a drink. Check everything's cooked. Have a drink. Plate up the food. Give it a good sprinkling of freshly ground salt and black pepper with a little butter on the potatoes then, kick back and enjoy to the sound of owls and night creatures before you settle down for the night to the sound of the River Coe running just behind the tent. Nothing could be finer except for the lobster we picked up at Kinlochleven!!

Attachments:

• 109.JPG, 2 MB

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