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BLACKFISH CHOWDER
(Submitted by Gary Greco)

1lb blackfish fillet
4 slices bacon
1/2 cup onions, chopped
1 cup red potatoes, raw,diced
2 cups water
1/4 cup flour
1/2 cup clam juice
1 (13ounces)can evaporated milk
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon white pepper

Rinse fish and pat dry. Cut into bite sized (1/2 inch pieces) and set aside. In a small skillet saut� bacon until crisp.
Remove bacon, blot excess fat with paper towels, crumble and set aside. Discard bacon dripping except for approximately 2 tablespoons. Add onions and saut� in bacon fat until tender but not brown. Transfer onions to a deep saucepan and add potatoes and water. Cover and bring to a gentle boil. Reduce heat and simmer for 10 minutes. Add fish and simmer for about 10 more minutes or until fish and potatoes are done. In a small bowl combine flour and clam juice and stir with a fork until smooth.
Add to fish and potato mixture stirring constantly to blend flour into cooking liquid. Stir in evaporated milk, butter and salt and pepper to taste. Continue heating over medium heat until chowder thickens. Garnish with crumbled bacon before serving.

 

John�s Lobster Stock And Pollock Chowder

  • 4 oz. salt pork, diced to 1/3 inch pieces

  • 4 tablespoons unsalted butter

  • 2 large shallots, diced

  • 1 tablespoon chopped fresh thyme

  • 2 dried bay leaves

  • 2 tablespoons flour

  • 3 cups strong lobster stock

  • 2 pounds red potatoes, sliced � inch thick (skin on)

  • Kosher salt and black pepper

  • 3 cups whole milk

  • 3 pounds pollock (or cod or haddock), cut into 1-inch cubes

  • 2 tablespoons chopped chives

  • 2 tablespoons chopped parsley

Heat the salt pork until golden brown. Add the butter, shallots, thyme and bay leaves. Saut�, stirring constantly for 5 or so minutes. Add the flour and stir for one minute. Add one cup of lobster stock, stirring until liquid has thickened. Add the remaining lobster stock, bringing to a boil. Add the potatoes and cook for 15 minutes. Add the milk and bring almost to a boil. Add the pollock and cook for 15 minutes. Let sit for an hour, then re-heat and serve topped with parsley and chives.

Savory Summer Chowder (serves 4)

6 tablespoons olive oil
2 diced shallots
1 diced red pepper
4 oz. sliced mushrooms
1 lb. canned diced tomatoes
Salt and pepper
1 teaspoon chopped thyme
2 cups of clam juice
2 lbs pollock, cut in 1� cubes
� cup white wine
2 tablespoons chopped parsley

Saut� the shallots and pepper.  Add the mushrooms and tomatoes; bring to a boil. Add the thyme, salt, pepper, and clam juice; simmer for 30 minutes. Add the pollock (cod or haddock) and the wine; cook for 15 minutes. Stir in the parsley and serve.

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Ocean Pout Dijonnaise
1 lb ocean pout fillets
Freshly ground pepper
Dijon mustard
1 "sleeve" (4 oz) Ritz crackers, crushed
3 Tbsp butter
3 Tbsp vegetable oil
flour
1 egg, beaten
2 Tbsp milk

Directions:
Preheat oven to 450 degrees F. Score or pound fillets; cut into serving size pieces. Sprinkle fillets with pepper and spread one side of each fillet with mustard. Dip fish in flour, coating both sides and shaking off the excess. Combine the egg and milk in a shallow dish and dip fillets in it, then in crushed cracker crumbs. In a heavy skillet, heat oil and butter over medium high heat. Saut� fillets quickly on both sides. Place saut�ed fillets on a baking sheet, and place in a 450-degree oven for 4 minutes. Serve immediately. Makes 3 servings

Grilled Fish Tacos

Two 8-ounce fillets of a white fish like red snapper or striped bass.
6 tsp of Redbone Alley Smokey Chipotle Organic Aloli
4 corn tortilla shells
2 cups shredded iceberg lettuce
1 cup chopped rip tomato
One tbl chopped Jalapeno pepper
2 cups white cheddar or Monterey Jack cheese shredded

Heat a charcoal grill to medium heat. pint 1 tsp of Redbone Alley Smokey Chipotle Organic Aloli over each side of the fish fillets. Grill the fillets 3 to 4 minutes pe2r side then remove them. Cut the cooked fillets in half. Stuff the taco shells with lettuce first, then the cheese, tomatoes, a piece of fish and a few peppers. Spoon another tsp or so of Redbone Alley Smokey Chipotle Organic Aloli over the filled taco shells.

Seared Tuna Wasabi

Two 8-ounce tuna steaks, thickly cut
Eight tablespoons Alley Wasabi Organic Aloli

Heat non stick skillet until smoking hot, Brush 1 tsp of Alley Wasabi Organic Aloli over each side of the tuna steaks. Gently place steaks in the hot skillet for 3 minutes on the first side. Flip steak over and cook for 3 minutes for a completely cooked tuna steak. For rare to medium rare cook for two minutes each side per inch of thickness. Remove steaks and plate and pour the remaining Alley Wasabi Organic Aloli over the steaks.

Pickling
A traditional pickle recipe - you could use most types of firm-fleshed

Ingredients
Convert measurements
1.8 kg fish fillets, cut into bite-sized pieces
300 g coarse sea salt
500 ml cider vinegar
2 medium onions, sliced
1.2 litres distilled white vinegar
500 g sugar
1 tbsp pickling spices

Method
1. Place fish in a large glass bowl or crock. Cover with the salt and cider vinegar. Stir until combined. Cover and refrigerate for 5 days, stirring daily.
2. Drain fish and rinse in cold water. Return fish to bowl, cover with ice water and let stand for 30 minutes.
3. Pack fish loosely in large glass jars, layering with sliced onions until the jars are filled.
4. In a large mixing bowl, combine the white vinegar, sugar and pickling spices and stir until the sugar is dissolved.
5. Cover fish with the sugar-vinegar solution. Seal the jars firmly and refrigerate for at least 5 days before eating.

Fishy Crock Pickle recipe from Picklenet - the pickling guide

Sea Robin Cakes
Ingredients

1 pound of precooked, picked through Sea Robin meat
1 tablespoon Old Bay Seasoning
1 teaspoon hot sauce
1 tablespoon Worcestershire (I use the one for chicken from Lea & Perrins)
1/3 cup chopped chives
1/4 cup Mayonnaise
1 teaspoon Dijon Mustard
1 egg
6 or 8 unsalted crackers crushed
1 teaspoon diced red pepper
1 teaspoon green pepper

Fillet and skin the fish. Arrange the fillets thick end towards the center of a glass or microwave safe dish. Pour enough milk over the fillets so that they are sitting in it not covered by the milk. Add a Bay Leaf if you like the flavor of it. Cover the dish and microwave it on high for 5 minutes. Microwaves vary so be sure you don't over cook the fillets. Let the meat cool and pick through it to insure there are no bones.

Add the rest of the ingredients to a large mixing bowl. Mix the ingredients thoroughly. Add the fish and gently fold it in -- try not to break the fish into tiny pieces. I usually fry them in either Olive Oil or Smart Balance (the Big Tub 67% natural vegetable oils). Fry them a few minutes on each side till they're golden brown. Drain well on paper towels. I've tried healthier versions of this recipe by using fat free Mayo, using egg whites instead of whole egg and baking the cakes after spraying oil olive lightly on a baking tray.

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Herb Marinated Baked Dogfish Recipe
Ingredients:
1 - 2 or 3 pound dogfish either cleaned and dressed whole or filleted and skinned
1/2 cup olive oil or vegetable oil
1/2 cup chopped onions
2 teaspoons dried oregano
5 tablespoons lemon juice
2 cloves garlic, minced
2 teaspoons salt
2 teaspoons dried basil
1 teaspoon thyme
1/8 teaspoon pepper

Combine marinade ingredients in a sturdy plastic bag. Add dogfish and refrigerate 4 or 5 hours. Turn the bag occasionally to make sure the marinade permeates the entire fish. Preheat your oven to 350 F. Place fish in a shallow baking dish and cook for 30 minutes or until fish flakes easily. The second time we made this we cut the oregano to 1 tsp., cut the salt to 1 tsp., omitted the thyme entirely, and instead added some celery salt and sage. 

We like to serve this with baby Yukon Gold Potatoes. We peel and thinly slice the tatters placing them in an oiled baking pan. We put a layer of tatters followed by a sprinkling of grated pecorino cheese. A dash of salt, pepper and some dried parsley. Another layer of tatters another layer of cheese and so on. Finish with a layer of the cheese for a topping. The potatoes take about 40 minutes to bake so we usually start the potatoes in the oven first and add the baking dish of shark meat about 5 or 10 minutes later.

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Pan-fried Skate Wings with Capers
4 servings

Cut the wings off the skate soon after landing it and keep them cool as the flesh is very perishable. I rinse the wings off when I get them home and soak them for a couple hours in a mixture of water to cover them with a couple tablespoons of lemon juice added to it. Pat them dry and put them back in the fridge for a couple days to age. The aging supposedly improves the flavor of the flesh.  I left my wings for three days before cooking and it was fine. 

Ingredients:
4 boneless, skinless skate wings
(about 1-1/2 pounds total)
1/2 cup milk
Salt and freshly ground pepper to taste
4 tablespoons all-purpose flour for dredging
3 tablespoons vegetable or corn oil
4 tablespoons butter
1/2 cup sweet red peppers,
cut into 1/4 inch cubes
1/3 cup drained capers
2 tablespoons finely chopped shallots
2 tablespoons red wine vinegar *
4 tablespoons finely chopped parsley

1. Put the skate fillets in a dish large enough to hold them in one layer. Pour the milk over them and sprinkle with salt and pepper to taste. Turn the fillets in the milk so they are coated on both sides.

2. Scatter the flour over a large dish. Lightly dredge the fillets on both sides in the flour.

3. Heat the oil in a large nonstick skillet over medium-high setting. When the oil is hot but not smoking, add the fillets. If it is necessary to do this in two batches, use the same oil. Saut� on one side until golden brown, about 3 minutes. Turn and cook on the other side until golden brown, about 3 minutes more. When the fillets are done, transfer them to a warm platter or serving plate.

4. Wipe out the pan with a paper towel and return it to the heat. Melt the butter and add the red peppers, shaking the pan frequently until the butter turns light brown. Add the capers, cook briefly, and add the shallots, vinegar, and parsley. Cook briefly then stir and pour the sauce over each fillet evenly. Serve immediately.

* After the first time cooking this recipe we cut way back on the red wine vinegar. We just add a dash.

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   Summertime Kingfish Recipe
    By "Kingfisher"

Ingredients:
1/3 c. Ass Kickin Teriyaki Sauce
4 large fillets of kingfish
2 lb. frozen stir fry japanese style vegetables
2 tbsp. Oriental Sesame Oil
1/2 c. diagonally sliced green onions
1 1/2 c. chow mein noodles

Instructions:
Remove broiler pan from oven, line with foil. Set oven to broil. Bring teriyaki sauce to a boil in a large skillet. Remove from heat. Add fish fillets; turn to coat and let marinate 3 minutes. Arrange fillets in a single layer in the broiler pan. Broil 3 or 4 inches from a heat source for 9 minutes or until browned. Discard remaining marinade, and rinse skillet. Put vegetables, seasonings, and oil in skillet, cover and cook for 5 minutes. Sprinkle fish with green onions, and then broil for another minute. Serve immediately with the vegetables and noodles. Makes 4 servings.

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Seafood Salad

6-8 oz. chilled scungilli (fresh or canned)
1 lb. boiled calamari
6 large steamed shrimp (cleaned)
5 oz. olive oil
1 whole lemon
2 tbs. fresh garlic, chopped
1 stick chopped celery
1 roasted pepper, chopped
pinch salt
pinch pepper
pinch parsley

Mix all of the ingredients together in a large bowl

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Striped Bass with Herb Stuffing (From HRFA-NJ Newsletter)
Time : 1 Hour; Serves 6

1 striped bass (4lbs.)
3 slices bacon
2 tbs. butter or margarine
� tsp. Salt

    Have bass cleaned and boned; wipe with damp cloth; sprinkle lightly inside and out
    with salt. Stuff bass loosely; close with skewers; brush with melted butter; place bacon
    strip over top. Place in greased baking pan; bake in moderate oven (350 degrees F.) 45
    minutes, or until fish flakes easily when tested with fork. When done, remove skewers.
    Arrange fish on preheated platter. Serve piping hot and melted butter with lemon.
    VARIATION: use whole lake trout, sheepshead, or shad.

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 Herb Stuffing with Mushrooms
     4  cups dry breadcrumbs            
    1 large onion
    2 stalks celery, minced
    1 tsp. Salt
    1/8 tsp. pepper                         
    6 tbs. butter or margarine
    4 large mushrooms, minced
    1/4 tsp. thyme
    1/8 tsp. tarragon                      
    1/8 tsp. rosemary

    Melt butter in saucepan over medium flame; saut� onion, celery and mushrooms 10
    minutes, or until almost tender. Place breadcrumbs in large mixing bowl; add cooked
    vegetables and all seasonings; mix

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   Pike Parmesan
    Time: 1 hour; serves 6 to 8

3 lbs. pike. Whole
� cup grated parmesan cheese
1 cup sour cream
� tsp. salt
� cup butter     
� tsp. pepper
water  cress

    Have fish cleaned but leave in backbone; wipe with a damp cloth; place in shallow
    baking dish. Combine all ingredients except water cress in large mixing bowl; blend
    well. Spread mixture over fish, which should be completely covered. Bake in preheated
    moderate oven (350 degrees F.) 30minutes, or until completely brown. Serve very hot
    on preheated individual plates. Garnish each serving with water cress or other green
    herb. VARIATION: Any small, lean-meated fish is very tasty when prepared as above.
    Also use any white-meated fillet such as fluke, hake, haddock, or thin halibut steaks.
    Baking time approximately same.

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Rolled Flounder Stuffed with Blue Crab
    Pretty enough for an elegant dinner party, but substantial enough for a hungry
    after-fishing fish feast. Takes a little time and a lot of ingredients, but worth it unless
    you're broke or in a hurry (unfortunately I'm often both). It you don't have real blue
    crab use frozen or imitation crabmeat, but don't expect the authentic lowcountry flavor.

    8 flounder fillets
    1/2 cup butter
    2 tablespoons flour
    2 cans chicken broth
    3/4 cup sliced mushrooms
    4 tablespoons heavy cream
    2 tablespoons brandy
    1/2 cup fresh shrimp, peeled & cooked
    1/2 cup fresh blue crab meat
    2 tablespoons bread crumbs
    salt & pepper to taste

    Melt half the butter in a saucepan. Stir in the flour, and cook about 2 minutes over
    gentle. Stir in broth and bring to the boil. Add the mushrooms, and allow to cook
    until the sauce thickens. Add the cream and re-boil the sauce. Remove the sauce from
    the heat, and stir in the brandy, shrimp, crab, bread crumbs, and salt and pepper. Cut
    the fish fillets in half lengthwise and spread the filling on the side of the fish that was
    skinned. Roll the fish up and secure with cocktail sticks. Arrange in a buttered baking
    dish, and dot the remaining butter over the top. Cook in an oven preheated to 350
    degrees Fahrenheit , 20-30 minutes, until the fish is just firm. Serves 6.

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This recipe came from one of our visitors here at The Fishing Line:
From: "Rob" bigc33@maine.rr.com

Grilled Striped Bass Fillets

Striper fillets
Old Bay Seasoning
Lemon
Pepper
Garlic
Salt

Start grill and put on Medium. Generously sprinkle Old Bay, Lemon, Pepper, Garlic and salt on striped bass fillets (both sides). Cook on one side about 10 minutes (before the fillet falls a part) and about 5 minutes on the other side My friends and family love this

Variation: If you have a smoker try putting the stripers fillets in a little bit longer with your favorite wood (I prefer Apple). If you dont have old bay seasoning you can just use Lemon Pepper and Garlic Salt and it is still very good. My Saltwater Fishing Page especially if you plan to come to Maine: http://home.maine.rr.com/bigcountry33/saltwaterfishing.htm

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Shrimp Caesar Salad

6-8 large grilled or steamed shrimp
1 large head romaine lettuce, cleaned and cut
3 eggs
6 oz. oil
2 anchovies, chopped
3 oz. Pecorino cheese
1 lemon
1 pinch pepper
1 oz. water

Take 3 egg yolks and blend well. Add the oil slowly and mix with the other ingredients slowly. Then mix the dressing with the lettuce.

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Lobster and Pasta Salad

1 lobster, steamed and cooled
1/2 lb. tri-color cooked pasta
3 oz. Olive oil
2 oz. balsamic vinegar
3 cloves garlic
pinch salt
pinch pepper
1 lemon

De-claw steamed lobster and mix with all other ingredients.

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