Fish

May 2005

 

Oklahoma Fish Fry

 

Dana and Laurie’s other specialty is their cat fish fry.

It wouldn’t do any good to print a recipe – the way they catch the fish,

prepare the batter, and use their specially made fish fryers just can’t be replicated.

The best you can hope for is to be invited to one of their Fish Fry’s.

 

 

 

Grouper Veracruz

I found a package of grouper down in the bottom on my boat’s freezer and needed some inspiration for a tasty way to prepare it.  Within minutes of asking my dock neighbors for suggestions, I had a couple great recipes to choose from.

  

Dee from “Ursa Minor” gave me this healthy and great tasting recipe.

 

4 (6 oz.) grouper filets

1 T. Olive Oil

2 Cups chopped onion

1 Tsp. ground Cumin

1 Clove garlic, minced

¼ cup water

2 T. Fresh cilantro

3 T. Fresh orange juice

1 T. Fresh lime juice

2 T. chopped green olives

1 T. capers

2 T. tomato paste

1 can of Rotel tomatoes and chilies

 

Preheat oven to 400 degrees. Place fish in a baking dish that was coated with cooking spray.  Sauté onion for 3 minutes. Add cumin and garlic – cook 2 more minutes. Add water and remaining ingredients. Bring to boil and simmer 3 minutes until slightly thickened. Pour over fish and bake for 20 minutes. Fish is done when it flakes easily with a fork. Serve over rice.

 

 

Key Largo Yellow-Tail Snapper

 

We’d been scuba diving all day – watching the little yellow tails dart around us - and had this great dish that night at a restaurant in Key Largo.

 

Grind pecans very fine and coat snapper filets. Sauté in butter until done. Remove filet from pan and keep warm. Splash some Frangelico Hazelnut liquor into the pan and scrape up the browned bits. Pour over filets and serve.

 

Fish Tacos

You can buy these just about anywhere in California or Mexico – they can be made with grouper or just about any white fish. My absolute favorites are from the “Fish Market” at Flagler Beach, Florida – worth the trip.

 

2 T. Taco Seasoning

1 T. Lime juice

1 T. Orange juice

1 Lb. fish filets cut into bite-size pieces

1 T. cooking oil

2 Cups coleslaw mix

½ Cup chopped green onions

½ Cup low-fat sour cream

8 Corn tortillas

 

Combine first three ingredients – add fish and toss to coat. Sauté fish in oil over medium heat for 5 minutes or until done. Combine coleslaw, onions and sour cream in a bowl. Warm tortillas according to package directions. For each taco, spoon ½ cup of coleslaw mixture and 1/8 of fish onto tortilla – fold in half and serve.

 

Note: some recipes call for dipping the fish pieces in batter and frying before adding to the tacos. Here is a good, basic fish batter you could use.

 

Basic Beer Batter

 

1 Cup Flour

1 T. Cornstarch

1 Cup Beer

Salt and Pepper

 

Just mix ingredients together and use to coat your favorite type of fish before frying. Most of us have had fish and chips made with halibut or other white firm fish – but try using chunks of salmon sometime for a real treat.