"Sea-side" recipe swap

[divingchef]

Howdy, I posted this originally in the "hunters and getherers forum" and only got one response (cobia in bacon! mmmmm!) Maybe it will have more "action" on this board.

Saludos y Buen Provecho!


Greetings to
all you spearfisher-people, non-spear fisher people, and water-women and water-men! lets talk about food....

remember seeing the locals filet that fish on the beach and make ceviche right before your eyes....you´ve tried it a hundred times at home, never quite the same...

Here´s a chance to trade your best Poke, Ceviche, Sashimi, Tartar, Marinade, jerky, grill whatever ......

There´s nothing like fresh fish...how do YOU like it?

To get the ball rollin´, here´s one of the one´s I use in my kitchen and our guests love it....

Ceviche de Cabrilla (drew deckman)

4 portions

500g Sea Bass, Grouper, or Snapper Filet (still in rigor mortis if possible)
cut into dice.
75g Cilantro Leaves Chopped
75g White Onion small dice
75g Peeled, Deseeded, Diced Hierloom Tomato
25 g Deseeded Chile Serrano (or to your heat level) fine dice
Juice of 5-7 limes depending on your "acid" tollerance
Sea Salt to taste
1/2 tsp ground cumin

Method:
quickly wash the diced fish in warm water then alternately in very cold water. Allow water to drain. Add salt, lime juice, cumin and chile. Mix well. Allow to marinate for 4 hours chilled. Add remaining ingredients, adjust seasoning...enjoy with totopos (tortilla chips) and cold cold pacifico....

Saludos!

[BuzzF117]

Baked Flounder Filets stuffed with crapmeat on a Sweatcorn and Shirmp Succotash with Herb butter sauce....my favorite

Can't find the recipe but its from the Sea Island Grill in Isle of Palms SC. I had the recipe here someplace they published it, was the cheapest thing on the menu and probably the best....

[57ChevyGreg]

Salmon with a pecan "paste". Real simple to make, just take some finely chopped pecans and some butter that is firm and mix together to form a paste then spread it over a fresh salmon filet and bake at 350 until fish is flaky, about 15 minutes.

[navyhmc]

Originally Posted by BuzzF117

Baked Flounder Filets stuffed with crapmeat on a Sweatcorn and Shirmp Succotash with Herb butter sauce....my favorite

Can't find the recipe but its from the Sea Island Grill in Isle of Palms SC. I had the recipe here someplace they published it, was the cheapest thing on the menu and probably the best....

mmmm....crapmeat. Nothing tastes like it...

Sorry Buzz, couldn't help it. In all honesty stuffed flounder with crabmeat sounds good.

Is this the recipe?
Fillet of Flounder Stuffed with Crabmeat

INGREDIENTS:

• 1 1/2 lbs. flounder fillets, 4 lg. pieces
• 1 cup backfin crabmeat
• 1 1/2 teaspoons chopped green pepper
• 1 1/2 teaspoons chopped pimiento
• 1/4 teaspoon dry mustard
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon Old Bay seasoning
• dash ground cayenne, optional
• 4 saltine crackers, crushed
• 1 egg, separated
• 6 tbsp. mayonnaise
• 1 tbsp. chopped parsley
• 1/4 cup butter, melted
• 1/4 teaspoon paprika

PREPARATION:

Rinse and dry the flounder. Remove the shell from crabmeat and add green pepper, pimiento, mustard, Worcestershire sauce, salt, pepper, Old Bay, cayenne, and crackers. In a small bowl or measure, combine egg white and 1 tablespoon of the mayonnaise.

Add to crab mixture and toss until well blended. Brush fillets on cut side with melted butter. Place flounder in greased shallow baking pan and top each fillet with even amounts of the crab mixture. Drizzle remaining butter over top of stuffed fillets. Bake at 400° for 15 minutes. Combine egg yolk and remaining mayonnaise. Spread egg mixture on top of each fillet and sprinkle with paprika. Increase temperature to 450° and bake 6 minutes longer, or until golden and bubbly.
Serves 4.

[navyhmc]

My home grown favorite:

Bob’s Easy (International) Shrimp Creole

1/2 stick butter (or …ugh, margarine)
1 large Onion chopped
1 medium to large green pepper chopped
6 stalks of celery chopped
1 15 oz. can chopped tomatoes
2 15 oz. can tomato sauce
1 tbsp. hot sauce, or to taste
2 tsp Paprika
1 tsp. Cayenne pepper
¼ tsp. White pepper
½ tsp. Black pepper
1 tbsp. Dried Parsley
1 Bay leaf
1 tsp. Sugar
1 lb. Shrimp, Pealed and Deveined
4 cups cooked rice.

Melt the butter in a 4 QT pot over a medium hot heat, add half the onion, green pepper and celery and sauté ontil the edges of the onion begin to brown.

Add the chopped tomatoes and tomato sauce and stir.
Add the cayenne, black and white pepper, stir well. (adjust the levels as needed to taste)
Add the paprika, parsley, bay leaf and sugar, stir well and let simmer for 30-60 minutes, stirring occasionally. The longer it simmers, the better.

About 15-20 min before serving, add the shrimp and let it cook. The shrimp is done when it curls up and is pink.

Serve over rice.

Makes between 4 and 6 servings.
Recommendations:
If you favor a wine, a nice White Zinfandel goes good with this dish.
A fresh garden salad and pecan pie round out this dish nicely.

[divingchef]

Right on! Shrimp creole.....But White Zinfandel? Maybe better a nice grassy Sauv. Blanc from New Zealand or Albariño from Spain to go along with the "iodine" of the shrimp and spice!

Keep em coming!


I like to bake fish whole embedded in sea salt. Anyone tried this? You take any grainy sea salt (or kosher salt) and mix it with egg whites until you make a paste. Wrap the fish in grape leaves, or banana leaves or chaya, then make a based with the salt, and then place the fish on the base, then cover the fish with salt to make a little fish "adobe". Bake in a hot oven about 15 minutes per pound, plus 10 minutes intitial "salt heating" time in the oven. FOr example, a red snapper whole that weighs 750g (pound and a half) would get 32-33 min in the oven. After this time remove the fish and let rest 10 minutes. Break the salt, remove the fish, serve with your favorite garnish or just warm tortillas and salsa verde.

Salsa Verde

1 lb tomatillas
2 bunches cilantro (chopped)
3 shallots
1 small garlic clove
2 serrano chiles (more or less to your "heat" level)
juice of 4 limes
salt to taste
pinch of cumin
pulp of one avocado.

Add all ingredients except cilantro and avocado to blender. Blend. Now add cilantro and avocado and blend until smooth.

Let rest 2 hours before enjoying.

Great with just chips too!

[navyhmc]

Originally Posted by divingchef

Right on! Shrimp creole.....But White Zinfandel? Maybe better a nice grassy Sauv. Blanc from New Zealand or Albariño from Spain to go along with the "iodine" of the shrimp and spice!

Hey, I'm a cook, not a Sommelier or an Oenophile

But you're right, you're choices are much better. (The White Zin was all that was available and it did compliment it fairly well.)

[Splitlip]

I like it simple.
When the Pompano are out.

3 tbs butter
3 shallots minced
1/2 pound mushrooms (your choice, mix it up)
4 5 or 6 oz pompano filets
4 large mushrooms sliced
salt and pepper to taste

melt butter in skillet and saute mushrooms and shallots until tender and dry

cut 4 sheets of aluminum foil about twice the size of each filet and place a filet on each (oil the foil so fish won't stick)
salt and pepper to taste
distribute the mushroom/shallot mixture on each and place sliced mushrooms on top
fold foil like envelopes with fish inside
place on hot grill in single layer and cook for 10 or 15 minutes
serve
(you will need to check a packet occasionaly while cooking until done)

[mm2002]

One of my favorites is a recipe I got from an Italian friend who owns Portafinos Restaurant in Long Island. Even if you don't care for squid, give this a try!

Calamari Marsala

Heat a few tablespoons light olive oil in a pan, to about 350.
Slice about 1 lb Calamari, dip in flour, then milk, then bread crumbs.
Fry until browned, set aside and keep warm.
In the same skillet, add 3 diced shallots, 1/2 cup sliced mushrooms, and 1/2 cup Marsala wine.
Bring to a simmer and cook for 15 minutes.
Add prepared Calamari, and cook an additional 5 minutes, keeping stirred.
Yummy!

[Splitlip]

Originally Posted by mm2002

One of my favorites is a recipe I got from an Italian friend who owns Portafinos Restaurant in Long Island. Even if you don't care for squid, give this a try!

Calamari Marsala

Heat a few tablespoons light olive oil in a pan, to about 350.
Slice about 1 lb Calamari, dip in flour, then milk, then bread crumbs.
Fry until browned, set aside and keep warm.
In the same skillet, add 3 diced shallots, 1/2 cup sliced mushrooms, and 1/2 cup Marsala wine.
Bring to a simmer and cook for 15 minutes.
Add prepared Calamari, and cook an additional 5 minutes, keeping stirred.
Yummy!

Dude, you're killing me.
I'm sending this one to my Mom for Christmas Eve dinner. She's Italian. The 7 fishes on Christmas Eve, if you don't know. One is usually Calama!)