Just Got Home From Deep Sea Fishing?

Question

I just got home from deep sea fishing and came hone with about 4 pounds of Red Rockcod fillets. I am looking for some good ways to cook it. Somthing different. Somthing that most people will not try. Best reciepe gets the 10 points.

Answer 1

Here are a few, I Hope you like them
COD FILLET IN LIME SALSA

1 1/2 to 2 lbs. cod fillet
Juice of 2 limes
2 med. scallions
1 tbsp. olive oil
1/2 to 3/4 c. chopped onion
1/2 c. diced red pepper
1 tbsp. diced jalapeno pepper (optional)
1 clove garlic, diced
2 c. diced fresh tomatoes
Fresh ground pepper to taste

Cut fillets into serving portions; put in bowl with lime juice to marinate while preparing other ingredients. Cut scallions into thin rings. In large skillet, heat oil and saute onion until translucent. Add peppers and garlic; cook for 3 to 4 minutes over low heat. Add tomatoes and cover; cook 10 minutes. When tomatoes are soft and there is about 1/3 cup liquid in skillet, add fillets and lime juice. Spoon some of tomato mixture over fish. Turn heat to simmer; cover and cook 5 minutes. Serve with juices over rice or bread to sop up juices.
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COD FILLETS BAKED IN BUTTERMILK WITH
MUSHROOMS

1 lb. cod fillets
1/2 c. sherry
1/2 lb. mushrooms, sliced
1 tbsp. fresh chopped dill
Salt & freshly ground pepper
1 c. skim buttermilk

Preheat the oven to 350 degrees. Place the cod in a single layer in a glass or ceramic baking dish. Heat the sherry for 30 seconds in a medium saucepan. Add the mushrooms and cook, stirring occasionally, until wilted and the liquid has evaporated. Spread the mushrooms over the fish. Season with dill, salt and pepper. Pour the buttermilk over all and bake in the preheated oven for 20 minutes or until the fish begins to flake easily with a fork. Serves: 2.
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ROCK COD AND POTATO GRATIN

4 tbsp. butter, melted
1 1/2 lbs. rock cod fillets, skin and bones removed
Salt
Pepper
2 tbsp. olive oil
3 c. leeks (white part only), peeled & thinly sliced
1/3 tsp. ground thyme
1/4 c. parsley, chopped
2 lbs. boiling potatoes, peeled & sliced into 1/8-inch rounds

Brush 9 x 12-inch baking dish with about 1 tablespoon melted butter. Lay rock cod fillets in a single layer on the bottom of the dish. Sprinkle with salt and pepper.
Heat 1 tablespoon olive oil in 12-inch skillet. Add leeks and thyme, and salt and pepper lightly. Cover and cook over medium heat 5 to 6 minutes, until leeks are soft, but not brown. Stir frequently.

Spread leek mixture over fish and sprinkle with parsley. In the same pan, over medium heat, add 1 tablespoon melted butter and remaining olive oil. Add potatoes, spreading them evenly over bottom of pan. Cook about 10 minutes, stirring pan frequently. Spread partially cooked potatoes over fish. Pour remaining melted butter over gratin and bake in 450 degree oven 25 to 30 minutes, basting with juices 2 or 3 times. Serve when potatoes are well browned. Serves 4 to 6.

Answer 2

Broiled Tilapia Parmesan [8 servings; ready in 15min]

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Answer 3

This as my standard recipe for the batter but I love some paprika added in as well.
With that much fish try it, or add something you like perhaps lemon zest.

Crisp Batter. (for fish fillets)
1/3 cup Cornflower.
2/3 cup Flour.
2 teaspoons Baking Powder.
¼ teaspoon Salt.
½ cup Milk.

Sift dry ingredients, add milk and mix till smooth.

Drop in the deep fryer until golden.

Answer 4

Hi,
Steam Fish.
salt, peeper, soy sauce, 1/2 glass of white wine. steam for only 12min not more very important. dress in a plate.

Heat 1/2 glass oil, add 1tsp ginger cut like match stick, 10 green shallots and 2 tsp dark soy sauce, pour the content on fish. miam miam.

Answer 5

Any saltwater fish will work in these recipes!


Grilled Snapper Orleans, Pappadeaux
-- Houston Chronicle

Butter Sauce:
1/2 lb. unsalted Butter
2 Tbsp. Lemon Juice
1 Tbsp. Chicken Bouillon
1/4 tsp. White Pepper
3 Tbsp. Onion, chopped fine
1 Tbsp. Garlic, chopped fine
1 tsp. Oregano
3 Tbsp. White Wine
Salt to taste

Spices for fish:
1 tsp. Paprika
1/4 tsp. White Pepper
1 tsp. Salt
1/4 tsp. Black Pepper
1/2 tsp. Oregano
1/2 tsp. Thyme
1 1/2 tsp. Cayenne Pepper
1/4 tsp. Garlic Powder

4 (8 - 10 oz) Snapper filets
1 lb. Crawfish Tail Meat
1/2 lb. Lump Crab Meat
1/2 C. melted unsalted Butter

To make the butter sauce, allow unsalted butter to soften to room temperature. Combine all other ingredients with butter and blend till smooth. Refrigerate until needed. To make the spice mix, combine all spice ingredients and mix well. Place in a spice shaker. Preheat oven. Melt 1/2 cup of unsalted butter and brush the belly side of each fillet evenly. Sprinkle spices on fish. Place fish on grill belly side down and repeat this step for the opposite side of fish. Frill each side approximately 3 to 4 minutes. While fish is cooking, melt half of the refrigerated butter sauce from the first step in a sauté pan. Add crawfish and crabmeat to sauté pan and stir occasionally until hot. Set aside. When the fish is ready, reheat the butter sauce and add additional butter sauce from the first step to make the sauce creamy. Serve sauce immediately over the fillets.
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Pecan-Coated Fish with Remoulade Sauce

Remoulade Sauce:
1/3 cup chopped fresh parsley leaves
1/3 cup chopped green onions, white and green parts
1/4 cup capers, with juice
1 clove garlic, minced
1 cup mayonnaise
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard

4 grouper or snapper fillets, cut about 1-inch thick, 4 to 6 ounces each
1 stick butter, melted, plus 1 tablespoon whole butter
1 cup pecans, ground into crumbs in a food processor
1 tablespoon vegetable oil
Salt and pepper
4 lemon wedges, for garnish

To prepare sauce, place the parsley, green onions, capers, and garlic in a blender or food processor and combine. Add the mayonnaise, olive oil, lemon juice and mustard. Blend well. Chill until ready to serve with seafood. This keeps in a covered container in the refrigerator for several weeks.

Preheat the oven to 350 degrees F.

Rinse the fish, pat dry and season. Dredge the fish in the melted butter. Spread the ground pecans on a plate and press the fish into the crumbs to coat. Turn the fillets and coat the other side.

In a cast iron or other heavy, ovenproof skillet, heat the 1 tablespoon of whole butter with the oil. When it begins to sizzle, sear the fish about 3 minutes per side. Place the skillet in the oven for 6 to 10 minutes, depending on the thickness of the fillets and your preference for degree of doneness. Serve immediately with Remoulade Sauce on the side and a lemon wedge.

--Paula Dean
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Tuscan-Style Grilled Tuna Steaks

4 fresh tuna steaks, 8 ounces each, 1-inch thick
1 lemon, zested
2 Tbsp. fresh rosemary leaves
Handful flat leaf parsley
3 cloves garlic, crushed
Coarse salt and black pepper or grill seasoning
Extra-virgin olive oil, for cooking

Serving suggestions:
Stuffed Portobello mushrooms
Mixed green salad

Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.

Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.

--Rachael Ray