Preheat oven to 500°F. Season fillets with pepper to taste. Dip in oil and dredge in breadcrumbs to coat. Arrange in a single layer in a lightly oiled shallow baking dish. Bake 10 minutes until golden, without turning or basting.
Baked Stuffed Flounder
1 lb. box frozen (or fresh) flounder
1/4 cup minced onion
4 Tbsp. margarine
10-oz. imitation crab meat, cut into small pieces
1/2 cup Stove Top Stuffing Mix in a Can, preseasoned
2 Tbsp. parsley
Dash of salt and pepper
3 Tbsp. margarine
3 Tbsp. flour
1-1/4 cups milk
1/4 cup dry white wine
1 cup shredded cheddar cheese
Thaw fish. To thaw quickly, partially defrost in microwave, then separate pieces under cold running water. Check each piece and remove any small bones. In saucepan, cook onions in margarine until tender but not brown. Add crab meat, Stove Top brand stuffing, parsley and salt and pepper. Stir to mix and remove from heat.
Spoon stuffing mixture over fillets and wrap ends under, creating a "roll". Place seam side down in a rectangular baking dish.
Tip: For fillet pieces that are too small to stuff, simply place close together in the baking dish and spread with crab stuffing, then top with additional pieces of fish.
In a medium saucepan, melt margarine and stir in flour and salt. Add milk and wine and cook over medium to medium-high heat, stirring often, until thick. Pour sauce over fillets and bake uncovered at 400 degrees F, oven for 20-30 minutes or unit fish flakes easily with a fork. Sprinkly with shredded cheese and paprika if desired. Bake a few minutes longer until cheese is melted
1 Tbs. plus 1 tsp. unsalted butter
2 Tbs. plus 2 tsp. onion, chopped
1/8 tsp. rosemary, crushed
7 ounces frozen chopped spinach
2 Tbs. plus 2 tsp. chopped almonds
1/3 cup instant rice, cooked
2 tsp. lemon juice
1 lb. flounder fillets
2/3 cup cream of mushroom soup
2 Tbs. plus 2 tsp. water
1/8 tsp. paprika
Preheat oven to 350°F. Melt butter in a saucepan over medium heat. Sauté onions and rosemary 4-5 minutes until onions are tender. Add next 4 ingredients. Heat 5 minutes, stirring occasionally. Let cool. Place 1/4 cup mixture on each fish fillet. Roll up and secure with toothpicks. Arrange fish rolls in a shallow buttered baking dish. Bake 20 minutes. Combine soup and water in a bowl. Pour soup over baked fish, stirring around sides. Bake another 15 minutes, or until heated through. Sprinkle with paprika and serve.
Broiled Flounder Dijon
Time to prepare: 10 minutes. Cooking time: 4-8 minutes. Serves 4
1 1/2 lbs. fish fillets, fresh or frozen, thawed
1/2 c. mayonnaise
3 tbsp. grated Parmesan cheese
2 tbsp. Dijon style mustard
Freshly ground pepper
Chopped fresh parsley
1. Rinse fish and pat dry. Line cookie sheet or baking pan with foil for easy clean up.
2. Combine mayonnaise, Parmesan cheese, mustard, and pepper.
3. Spread fish with the mixture.
4. Broil about 5 inches from source of heat for 4 to 8 minutes, or until fish flakes when probed with a fork.
5. Sprinkle with parsley. Serve immediately.
Honey Grilled Bluefish
6 - 6 oz. bluefish fillets or steaks
1/2 cup soy sauce
2 tbs. honey
2 tbs. dijon style mustard
1 tsb. worcestershire sauce
1/2 tsp. hot pepper sauce
1/4 tsp. chopped parsley
Preparation: Marinate fish in soy sauce in a glass dish for 2 to 3 hours. Combine remaining ingredients. Remove fish from soy & brush liberally with honey mixture.
Grill: Preheat grill. Place fish, skin side down on heavy foil or metal pan. Grill about 4 inches from hot coals, 10 minutes per inch of thickness. (Grill cover partly closed is best.)
2 lbs. bluefish
1 c. mayonnaise
1/2 c. Old Bay seasoning
Place fish in shallow baking pan. Spread mayonnaise over each piece of fish. Sprinkle Old Bay seasoning over mayonnaise. Shake soy sauce on top and broil in oven until brown, about 15 minutes, 400 degrees.
Mix 1/2 cup soy sauce, 1 to 2 tablespoons lemon juice and garlic (either cloves or powder) to taste.
Put bluefish fillets into plastic bag, pour in marinade, seal bag and allow to sit in refrigerator for at least one hour. Turn packet over so that all sides are in contact with the marinade. Remove fish from package and preheat broiler. Place fish about 3 inches from heat and broil approximately 10 minutes per inch of thickness.
Beer Batter Bluefish Fillets
Fish fillets (about 1/2 inch thick)
Beer Batter (see below)
Check fillets to make sure all bones have been removed. Rinse in cold water, drain, pat dry with paper towels. Dip fillets in batter and deep fry at 370 to 375 degrees (do not overload cooker). Cook (turning frequently) until fillets are floating and golden brown (3 or 4 minutes). Remove to rack to drain, then place in single layers on paper towels. Serve hot.
2 c. flour
1 tbsp. lemon pepper
1 tsp. salt
1 tsp. black pepper
1 (12 oz.) can warm beer
Mix dry ingredients in a bowl. In another bowl, beat eggs, stir in beer. Pour beer-egg into flour mixture, beat until smooth and consistency of pancake batter.
Braised Bluefish with Oriental Flavorings
1 1/2 lb. bluefish*
Salt and pepper
3-4 scallions, chopped
2 tbsp. minced ginger
2 cloves garlic, minced
4 tbsp. toasted sesame seeds
3 tbsp. sesame oil
3 tbsp. soy sauce
3 tbsp. Chinese cooking wine
Juice of 1 lemon
*Or cod, haddock, pollock, etc. Cut the bluefish into 4 even pieces. Rub with salt and pepper to taste. Saute scallions, ginger, garlic in sesame oil. Add sesame seeds, soy sauce, wine and lemon juice. Simmer 1 minute. Place half of mixture on bottom of baking pan. Put fish on top of mixture, adding remaining half to top of fish. Bake for 20- 25 minutes at 350 degrees.
Pan Fried Spotted Sea Trout
4 8-to-10 ounce speckled trout fillets
3/4 cup finely crushed saltine crackers (21 crackers)
1/4 cup grated Parmesan cheese
1 tablespoon snipped parsley
1/3 cup all-purpose flour
1/8 teaspoon pepper
3 tablespoons lemon juice
1 beaten egg
3 to 4 tablespoons shortening or cooking oil
Lemon slices, halved (optional)
Thaw fish, if frozen. In a shallow bowl, combine the crushed crackers, grated Parmesan cheese, and snipped parsley. In another shallow bowl, combine the flour and pepper. Place lemon juice and egg in separate bowls. Dip fish in lemon juice, then in flour mixture, then in egg, and finally in the cracker mixture.
In a 12-inch skillet heat shortening or cooking oil. Add fish in a single layer. Fry over medium heat for 5 to 7 minutes or till brown. Turn fish; fry for 5 to 7 minutes more or till fish flakes easily when tested with a fork. Drain on paper towels. Serve fish with lemon. Garnish with parsley, rosemary, and dill if desired.
Trout And Vegetables In Foil
Yield: 4 servings
4 10" trout
Juice of 1/2 lemon
2 sm Onions
Salt and pepper
3 Ribs celery
1/2 ts Thyme
4 ts Butter
This delicious dish can be prepared for a noon campfire if the camp itself has a blender or food processor in its kitchen or prepare before the trip at home. If the fish is to be a sizable one, be sure to take enough foil in one piece; if the servings are to be individual for each guest, then cut the foil accordingly.
Clean the trout and sprinkle inside and out with lemon juice, salt, pepper and herbs. Put vegetables through the food processor, mix well and strain. Saute vegetables in butter until they are soft, and stuff each fish before wrapping loosely in foil. Place in ashes or on cookie sheet in 450 degree oven for 15-20 minutes. Serve.
Baked Stuffed Striped Bass
Serves 4 - 6:
2 c. stuffed mix
1 can (8 oz.) stewed tomatoes, cut
1 tbsp. instant minced onion
1 tsp. sugar
1 tsp. salt
1/4 tsp. tarragon
1/8 tsp. black pepper
1/4 c. butter or margarine, melted
2 tbsp. lemon juice
1 (2-2 1/2 lb.) dressed striped bass
or other fish
Combine stuffing mix, tomatoes, onion, sugar, salt, tarragon and pepper. Set aside. Mix butter and lemon juice, brush outside surface of fish. Place fish in pan on rack. Fill inside of fish with stuffing mixture sew or skewer. Brush top surface with lemon butter. Bake in oven 300 degrees for 30 minutes until fish flakes easily when tested with a fork. Drizzle extra lemon butter over fish before serving.
Striped Bass, Cape Cod Style
Place fillets on aluminum foil and brush both sides w/ butter
* Squeeze lemon over the fish to taste
* Sprinkle w/ pepper, load with sliced onions, and throw onto BBQ for 10-15 minutes.
NO MESS !!!!
Marinated & Grilled Striped Bass
1/4 cup soy sauce
2 T Florida sugar
1 T garlic, finely minced
1 T Florida green onion, finely minced (green part only)
2 T oil
2 T sesame seeds
4 Florida striped bass fillets (about 2 pounds), each cut into 2 pieces, skin on
oil for greasing grill
Prepare marinade: Combine soy sauce, sugar, garlic, green onion, and oil; set aside. Place sesame seeds in a medium frying pan and stir over medium heat until they begin to brown (they brown quickly, so watch). Add to soy sauce mixture.
Lay fillets skin down in a single layer in a pan with raised sides. Pour soy mixture over fillets. Let sit for a moment, then turn fillets so they are flesh side down. Cover and refrigerate for 30 minutes.
When ready to grill, remove from marinade and place bass on oiled grill over ashen coals, skin side touching the grill; grill for 3 - 4 minutes on one side only. (Do not turn fillets or they will fall apart). Baste fillets with marinade every minute or so until done. Use a greased spatula to transfer fish to serving platter. Serves 4
Herbed Roasted Rockfish W/ Veggies & Lemon
-----LEMON CHIVE SAUCE-----
1/2 c Wine, white
1/4 c Stock, fish
1 tb Shallots, chopped
1 tb Juice, lemon
1/3 c Cream, heavy
1/3 c Butter -- in small pieces
1 tb Chives, chopped
1/2 ts Peel, lemon, grated
6 Garlic cloves, crushed
1/2 c Oil, olive
2 ts Rosemary leaves -- crumbled
2 ts Thyme leaves -- crumbled
1 tb Parsley
3 lb Striper fillets
6 sm Carrots
6 md Potatoes, red
2 Ears of corn
2 md Zucchini
1 lg Bell peppers, red
1 lg Bell peppers, yellow
-Herb Marinade (reserved
-from Herb Roasted Salmon)
Seafood alternatives: snapper, halibut, rockfish LEMON CHIVE SAUCE: Yes, this is a rich sauce - but worth every calorie! Combine wine, fish stock, shallots and lemon juice in a medium sized saucepan; boil over high heat until reduced by half (to just under 1/2 cup). Add cream and boil until sauce reduces to just under 2/3 cup. Take off heat and slowly whisk in butter then stir in chives and lemon
peel. (if making sauce ahead, leave out the chives and lemon peel. Stir sauce over low heat to rewarm - do not completely melt - then add chives and lemon peel)Makes about 1 cup In a small bowl, combine the garlic, il, rosemary and thyme and parsley. Pour about 2/3 of it into another bowl and reserve for the vegetables.
Rinse salmon and pat dry. Rub the remaining herb
marinade over the fillet then season lightly with salt and pepper if desired. Lay fish on a lightly oiled immed baking sheet or in a shallow roasting pan (you can prepare the fish up to this point earlier in the day then refrigerate until ready to cook) Bake in a 400 degree oven until flesh in center of thickest area is no longer translucent but is still very moist, 20
to 25 minutes for a fillet 1.1/4 to 1.1/2 inches thick in center. Serve with Roasted Vegetables and Lemon Chive Sauce. (Note: Put vegetables in oven to bake 20 to 25 minutes BEFORE putting striper in to bake) Peel carrots and trim stem ends. Cut potatoes into eighths.
Husk fresh or frozen corn and cut into 1" rounds. Halve zucchini lengthwise, then cut diagonally into 2" pieces Quarter and seed bell peppers, then cut crosswise into narrow triangles. Place vegetables in a roasting pan or in an 11-by 17-inch baking dish and toss with reserved herb marinade. Bake, uncovered, in
a 400 degree oven, until vegetables brown on bottom, about 15 minutes. Stir; cover pan and continue baking, stirring once or twice, until potatoes are very tender, 20 to 30 minutes more. If cooked bits on pan bottom get very dark and you're concerned about burning, add a few Tablespoons water or white wine. (If preparing vegetables early in the day, cover cut potatoes with water to prevent them from turning dark
in the refrigerator. Cut and marinating vegetables can also stand, covered, at room temperature several hours before cooking) A whole fillet of salmon surrounded by brightly colored vegetables is a spectacular sight. It is also easy on the cook. You can season the salmon
and the vegetables early so they'll be ready to go when it's time for baking. Big pieces of brightly colored vegetables look quite festive alongside salmon. A convenient way to cook the vegetables is in a roasting pan (a disposable pan makes clean up really easy) The sides are high enough to allow you to place the baking sheets with striper or Herb Toast right on top to bake.
Broiled Striped Bass
1 ea Striper, six-pound
1/2 c Shallots, chopped
1/2 c Mushrooms, chopped
1 ea Lemon
1 c Tomatoes, chopped, peeled
1 t Chives, chopped
1 t Parsley, chopped
1 T Butter
2 c Wine, dry white
2 ea Egg yolks
1 c Cream sauce
Fillet and skin the bass. Cook it in wine in a hot oven in the juice of a lemon and the Tbsp of butter for 15 minutes. Remove the fillets; reduce the cooking liquid by boiling, then add the chopped tomatoes and cook the works until done. Finally, add 1 C cream sauce, chopped parsley, chopped chives, and the yolks of two eggs. Cook, stirring until thick and creamy. Pour over the bass fillets and serve
6 tuna steaks, 6 to 8 ounces each
1/2 cup olive oil
2 tablespoons sherry-wine vinegar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 small shallot, minced
1 small clove garlic, minced
1 teaspoon minced cilantro
1/4 teaspoon minced ginger
1/4 teaspoon minced jalapeno
1 teaspoon sesame oil
Wash tuna steaks and pat dry. Place in a shallow, non-aluminum panlarge enough to hold them in one layer.In a bowl, combine olive oil, sherry vinegar, soy sauce, ricevinegar, minced shallot, garlic, cilantro, ginger, jalapeno andsesame oil. Stir well. This soy-sherry vinaigrette can be used as a sauce or salad dressing as well as a marinade.Pour 1/2 cup vinaigrette over tuna steaks. Marinate about 2 hours,turning steaks every 30 minutes.Remove tuna from marinade, pat dry and grill until cooked rare,about 4 minutes a side. Serve and pass remaining soy-sherryvinaigrette as a sauce.
Grilled Tuna Steaks (or any Fish)
1 bottle Italian dressing
Old bay seasoning
Marinate fish for 2 hours in Italian dressing (enough to coat fish). Grill 5 minutes, one side. Turn and lightly season. Cook 5 more minutes. Check for doneness. Cooking time varies due to thickness of fish.
Place fillets in a large pan (at 3 inches deep) lined with tin foil. When it is freshly caught, we do not put any seasonings on it. Cover with tin foil, and join the edges together, so the fish will poach in its own juice. Cook in a hot oven (400 degrees F) for about 10 to 15 minutes per inch of thickness. DO NOT OVERCOOK! We test it during cooking. Pull back edge of foil, insert a fork. If there is no resistence, it is done. Drain off, and serve with a slotted spoon. Then serve with Joe Hyde's Beurre Blanc.
Beurre Blanc ala Joe Hyde
serves 8 to 10
This sauce goes well with hot, poached fish.
1/3 cup shallots, chopped
1/3 cup white vinegar
1/4 cup water
1 pound butter, cut into pieces
salt and pepper
1/3 cup parsley
Do not pack down the chopped shallots in the cup when measuring them. Slowly simmer the shallot with the vinegar in a saucepan over medium heat until all the vinegar has boiled away (about 4 minutes). Be careful, if the shallots burn or even get brown, the taste of the sauce will not be good. Add water and bring to a boil over high heat. Quickly whisk in the butter, piece by piece. All of the butter should be incorporated. Add salt and freshly ground pepper to taste. Stir in parsley just before serving. Do not try to keep sauce or to reheat it. It will not matter if it is barely warm or almost cool, since the fish will be hot and the plates warm.