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Somethink is fishy!

Richard Fl
Richard Fl Posts: 8,297
edited November -0001 in EggHead Forum
Some friends went fishing yesterday. Now need to introduce them to BGE.


leslie2.jpg
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Comments

  • ab ovo
    ab ovo Posts: 67
    Are those Amberjack on the bottom? If so, have you eaten them before? I have but so few people I know have eaten them I am curious how others prepare them.
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  • Darnoc
    Darnoc Posts: 2,661
    Looks like a good day was had by all.Now it is time to break out the cast iron skillet and have some blackened fish.
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  • Fidel
    Fidel Posts: 10,172
    I would love a couple fresh snapper right about now. A few of those look like bragging rights come attached.

    Nice haul.
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  • Midnight Smoker
    Midnight Smoker Posts: 220
    Oh yeah!! That's definitely going to be some good eats.
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  • Big Easy Egg
    Big Easy Egg Posts: 191
    I hope you kept the Amberjack throat area. It is incredible battered and fried, usually the Captains secretly keep that for themselves. I cook my Amberjack in a black iron skillet with a little bit of olive oil and a dry rub like Dizzy Pig Raging River made into a slurry and marinate in a zip top bag for an hour or so then on a medium high skillet until it is just barely opaque in the center, it will continue to cook after you pull it of the heat and the I make a cream dill sauce and enjoy.

    Come visit NOLA
    Jimmy
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  • Beli
    Beli Posts: 10,751
    Mi amigo Richard...what would be your first three choices to cook the first three fish?????
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  • Susan Egglaine
    Susan Egglaine Posts: 2,437
    Is that a hog snapper in the middle/top? I will take that one!
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  • Richard Fl
    Richard Fl Posts: 8,297
    Tally:

    8 reds (many more legal fish safely released)
    1 grey grouper
    10 lanes
    6 beeliners
    1 flounder
    1 mangrove
    4 AJ's (many more released)
    bunch of sea bass
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  • Richard Fl
    Richard Fl Posts: 8,297
    Smoked and then addeed to this recipe is a good way.

    Appetizer, Fish, Smoked, Pate


    INGREDIENTS:
    1 Lb. Fish, Smoked
    1 8- Ozs. Cream Cheese
    1 Tbs. Lemon Juice
    ½ Cup Pecans, Chopped
    ¼ Cup Parsley, Chopped
    2 Tsp. Grated Onions
    1 Tsp. Horseradish
    ¼ Tsp. Salt




    Directions:
    1 Remove skin and bone from fish. Soften cream cheese. Combine cheese, lemon juice, onion, horseradish, salt and fish. Mix thoroughly, chill..Combine pecans and parsley.
    2 Shape chilled cheese into log or ball. Sprinkle with pecans and parsley. Serve with crackers.


    Recipe Type
    Appetizer, Seafood

    Recipe Source
    Source: Richard Howe, 1986/05/25
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