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General Seafood Recipes
Baked Rockfish
* 2 lbs Rockfish
* 1 cup white burgundy wine
* 3 tbsp dry sherry
* 2 tbsp chopped parsley
* 2 tbsp chopped chives
* Salt and Pepper to taste
Place fish in greased ovenproof dish. Combine wine, sherry, parsley, salt and pepper; pour over fish. Bake at 375° for 25 minutes, or until fish is flaky. Serves 4. Suggestion – serve with chilled White Burgundy.
Beer Batter for Fish
* 1 ½ cup flour
* 1 ½ cup beer
* 1 tsp onion powder
* ¼ tsp celery salt
* ½ tsp ginger
* ½ tsp ground dry mustard
Combine and set at room temp for 4-5 hours. Makes about 3 cups. Fillet and cut up fish in 2 in chunks about 1 in thick. Heat oil in skillet or deep fryer to 375. Dip fish in batter and drop CAREFULLY into hot oil. Fry until golden brown and fish flakes easily. Drain on paper towel
Alternate recipe courtesy of Grandma Nita:
* 1 cup beer
* 1 cup flour
* 1 egg
* Add your favorite seasoning to batter – Cajun Spice and Greek seasoning are good options.
Follow the same fish preparation and cooking instructions stated earlier.
Crispy Batter for Fish
* 1 cup flour
* 2 tsp. baking powder
* 1 tsp salad oil
* 1 cup water
* 1 tsp lemon pepper
* 1 tsp garlic powder
* 1 tsp tarragon
* ½ tsp tarragon
Mix and sift dry ingredients. Add oil to water. Make a well in the dry ingredients and slowly pour liquid. Stir until well blended. Fillet and cut up fish in 2 in chunks about 1 in thick. Heat oil in skillet or deep fryer to 375. Dip fish in batter and drop CAREFULLY into hot oil. Fry until golden brown and fish flakes easily. Drain on paper towel.
Fish Kebabs
* 1 ½ lbs lean fish – cooked
* 16 mushroom caps
* 2 green peppers cut into chunks
* 16 pineapple chunks
* 3 Onions, cut in chunks
* 3 firm Tomatoes cut into wedges
* Marinade:
o ¼ cup vinegar
o 1 tsp Salt
o ¼ tsp Pepper
o ½ cup oil
o 1 pinch Cayenne Pepper
o ¼ tsp powdered Mustard
Combine ingredients to make marinade and shake well. Place fish in marinade for at least 1 hour. Thread fish onto skewers alternating fish with fruit and vegetables. Brush kebabs with remaining marinade. Place skewers on grill 4 inches above coals. Cook only until edges of fish begin to curl. Serves 6.
Fish Teriyaki Marinade
* 1 cup soy sauce or liquid aminos - thin with water to reduce saltiness
* ½ cup maple syrup, rice syrup, or honey
* ¼ cup olive oil, sesame oil or another of your choice – sesame seed oil is excellent
* 3 tsp grated fresh ginger
* 2-3 garlic cloves - grated - powdered work fine in a pinch
* ¼ cup mirin – optional
Mix ingredients together and marinate any kind of fish for 2-3 hours. Fish can be cooked anyway, but is especially good when barbequed. For BBQ, create foil “boat” for top of grill and add olive oil followed by fish. Foil helps to keep flaky, properly cooked fish from falling through grill. Excellent for all fish! When used for Sablefish, cooking time often is extended a bit to get it to properly flaky consistency.
Pan Fried Fish:
Dry fish and keep refrigerated until just before cooking. Dust fish with seasoned flour or corn meal. Heat a flat pan until hot, add butter and heat to the foam stage. Add fish, making certain there is no over-crowding. Do not use a lid. Brown on both sides until crispy on the outside. Remember: HOT oil, COLD fish!
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Local $10 delivery (8lbs seafood minimum) to: Phoenix, Scottsdale, Tempe and Glendale. Contact us if you live in other cities
