DW and I, along with some friends are going to park our RV's in Oregon and fly up to Alaska for some Halibut, Salmon and Trout fishing. Anybody have any simple recipes they'd like to share - we will have a stove and oven but limited spices - which should we take besides "dill"?
I like to sautee 1/3 cup chopped onions in a with 1-2 Tbls butter or olive oil until the onions are carmel color. Leave the onions in the pan but move to the side. Sautee seasoned fillets for about 2-3 minutes per side in a real hot pan. Mushrooms mixed in is a bonus. The onions will almost be black when finished but they still taste good.
For halibut I melt some butter in the MW and add fresh minced garlic and brush that on the fish and cook on the grill. Be careful not to cook it too long it will get dry and chewy. When I stayed at Deep Creek Fish Club in Ninilchik, Steve Moe the owner put about half inch thick pieces of halibut in the bottem of a glass baking dish (use a dish big enough to hold what you want to cook, no specific size) and covered the fish with a mixture of equal parts of mayo (we use Best Foods), sour cream and parmesan cheese and baked at 350 until the covering started to brown. Once again don't cook too long, it will be dry and chewy. My eldest daughter uses low fat everything when she cooks it but I only do this once or twice a year and enjoy the flavor of real Best Foods Mayo and regular sour cream, my DWs' Cardiologist said it's okay but use common sense and don't do it every week, everything in moderation.
I don't really like salmon, canned salmon was cheap during the war (WWII) and frequently my mom cooked sockeye salmon patties without any seasoning and until they were bone dry, still can't stand cooked salmon. If you want a treat, find a receipt for Salmon Veronique and cook that. Once again Steve Moe cooked that one night and it was fantastic. Of course sitting in the kitchen watching him cook, drinking his famous Stoli Martinis and eating the green grapes from the Salmon Veronique and slivers of raw fresh caught coho was pretty good too.
AK still has an abundance of rock fish and I would add that to my catch if possible. Take the filets and cover them with an equal part mixture of seasoned bread crumbs and parmasan cheese, add cayenne pepper to taste. Saute minced garlic and sliced green onions in BUTTER, not oil and then saute the filets until the onions and garlic are a little blackened and the fish flakes. I use the side burner on my BBQ grill to cook the rockfish outside, keeps the odor down inside the house and is easier to clean up the splatter from the hot butter. I use a high heat to blacken more and to keep the fish moist. Don't use too much butter, you're not deep frying the fish you should have a pretty dry pan when you're done.
You will notice that I don't use salt when I cook, the other ingredients have enouh salt in them, most of the time I will add course ground pepper to the melted butter and minced garlic that I coat the halibut with. And I use non-stick fry pans because it is easier than using cast iron and I think the tase is just as good.
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edited 06/04/11 11:24am by an administrator/moderator *
"I travel not to go anywhere, but to go. I travel for travel's sake. The great affair is to go". R. L. Stevenson
Beer battered... All you need is beer, flour, salt, pepper and oil. Mik seasonings in beer to yield a batter similar to pancake batter. Dip fish in batter and drop in enough oil(350 degree) to submerge the whole piece. Remove when golden brown! YUM!!! Lemon pepper is also a good spice if you have it.
Keep the Shiny Side Up!
2011 F150 Supercrew, 4X4 3.5 Ecoboost, 145" wheelbase, 3.73 gears, Max trailer Tow package
On our last trip to Tn.,my non-fishing DH decided to fish & he caught some trout. Uhh ohhh...what do we do now??? Well he cut head & tail off, cleaned inside , left whole. We wrapped them in foil with butter, garlic & pepper and cooked them over the fire. The bones came out in a fine skeleton leaving the best fish meat ever. (I am really a picky eater BUT DH is gonna fish every time if I have my way)
For four servings of fish, the glaze is 1/2 cup jalepeno jelly, 2 Tbsp butter, one Tbsp minced shallot and some salt and black pepper. Warm them up in the microwave a bit so it gets syrupy. Set half aside. Use the other half to marinate the salmon, about 15 mins before grilling.
To grill, make a little tray out of aluminum foil to hold the fish and spray the foil with no-stick spray. Start the fish pretty side down. Grill just a few mins on each side. Serve with remaining glaze spooned over the top.
* 4 tilapia fillets (16 oz. fish)
* 24 baked tortilla chips
* 1 jalapeno pepper, seeded and coarsely chopped
* 1 teaspoon lime juice
* 1/4 cup fresh cilantro
* 1/2 teaspoon chili powder
* 1/4 teaspoon ground cumin
* 1 teaspoon seasoning salt
* 1 egg, beaten (1/4 cup egg substitute)
Prep Time: 15 mins
Total Time: 30 mins
1. Preheat oven to 375°F Coat a baking sheet with cooking spray.
2. Place tortilla pieces, pepper, lime juice, cilantro and spices in blender. (Camping I just put the chips in a bowl and crush them by hand.)
Pulse until the mixture is uniform small crumbs. Spread on plate.
3. Beat egg in shallow dish.
4. Dip each fillet in egg, then in crumbs, patting crumbs to adhere. Place on
5. Bake until fish flakes, about 15 minutes depending on thickness of fillets.
Amount Per Serving
Calories from Fat 21
Total Fat 2.3 g
Both retired. Travel with Nicky the Schnoodle. Son graduated and is teaching high school math. We still love our 2006 34' Allegro Bay XB and have 40,000+ miles on her.