Golden Touch Blackfish

Golden Touch Baked Blackfish 2 Ways


We were lucky enough to get quite a few Blackfish on the Golden Touch recently.
Here is a simple way to cook them.
Leif and I like it with paprika and butter. Judy likes it with oregano. We made both.
Make sure the fish is rinsed in salt water, dried and room temperature.

The important thing about cooking fish is that you do not over cook it. 10 minutes in a preheated oven at 350 will do the trick.






Ingredients

Blackfish Fillets
Non-Stick Spray
Olive Oil
Butter
Oregano
Paprika
Pepper
Salt
Lemon wedges
Sliced grape tomatoes

Instructions

Heat oven to 350
Spray oven proof dishes with non stick spray
Place fish in dishes

For Oreganata

Sprinkle with 1 Tablespoon of Olive oil
Dot with Butter
Add Dried Oregano
Add pepper/salt
Squeeze lemon juice/one wedge
Top with sliced Cherry or grape tomatoes

For Paprika, just replace the oregano with the paprika and leave off the tomatoes if desired.

Place oven proof dishes in the oven on lover rack and cook for 10 minutes.

We served it with baked potatoes and arugula salad.

Here are some pictures.

Poached Cod with Potato and Onion

Growing up, my Mom and Dad used to make this for us quite often. Sometimes we would use dried cod and when we would catch them it was made with fresh cod.

We had my sister over the other night for dinner and it brought back great memories
I always thought the fresh cod tasted like lobster with the melted butter on it.

Ingredients

3 lbs cod fillets
6 med red potatoes
2 med yellow onion
Non-stick spray
Salt
Pepper
1/2 stick Melted butter

Directions

Boil or microwave potatoes until done, let cool, peel and slice
Peel onion, cut in haves and slice
In a 5 quart sauce pan boil water and add 1/2 tsp of salt
Heat lg 12in skillet and coat with non-stick spray(med heat)
Place potatoes in pan and cook till golden brown
Add onions when potatoes are 3/4 way done
Cook till onions are soft and slightly brown

Place fish in boiling salted water and cook till fish flakes, 10 minutes or so
Drain fish in strainer and place on top of potato and onions

Drizzle fish with melted butter, salt and pepper and serve.

Enjoy!!

Leif

Striped Bass with green onions and Raspberry Balsamic Vinaigrette

My son Leif and I had the house to ourselves last night as Judy was out with her friends for dinner. We took the opportunity to make a special dinner together using the Striped Bass we caught this fall. Leif did all of the cooking and it was awesome.

For the vinaigrette

1/2 cup Dijon mustard

1/4 cup olive oil
1/4 cup Raspberry Balsamic Vinaigrette
Kosher salt and pepper

For the fish rub

3 tbsp minced garlic
2 tbsp kosher salt

Fish and onion

 half pound striper fillets
1 bunch or green onion
2 tbsp olive oil

Make the vinaigrette
In a bowl mix the vinegar and mustard with a fork or wisk
Add oil gradually and wisk till blended
Add salt and pepper

Make the paste (rub)

In a bowl mash the garlic and salt till it forms a paste
Heat the grill or grill pan
Rub garlic paste on the fish and brush with olive oil
Place fish on the grill and cook 2-3 minutes on each side

Place green onion brushed with olive oil on grill and cook with fish until softened grill marks appear(do not over cook)

Place fish on plates and drizzle with vinaigrette

We served ours with baby arugula and yellow rice. (see photos)
It was an interesting combo of flavors and one of the best striped bass meals I have had.

Leif

Skipjack Salad

Skipjack is a small, fast breeding tuna and is the favored tuna fish from a sustainability standpoint.

We caught many of these skipjack tuna last year and found them to be very tasty. When bled and iced properly the store well and can be vacuum sealed and frozen for later use. These little tuna saved the day for us while fishing for bluefin.

Here is a simple recipe.

1 lb of skipjack fillet
1 small red chopped/diced onion
2 pinches of sea salt
1/2 cup mayonnaise

Boil or steam the skipjack in salted water until done. 5 minutes

Let cool

Mix all ingredients in bowl and add salt to taste.

Serve on a bed of greens or prepare sandwiches

Enjoy,

Leif

Yellowfin with Mango Cilantro Salsa

Ingredients
4-6 Yellowfin steaks

Salsa
2 ripe mangos 1/4 in cubes
1 small red onion(diced)
1/3 cup chopped Cilantro
Juice of 1 lime
1 minced Japelano pepper
1 Lime cut into wedges
2 tablespoons rice vinegar

Mix above together and let stand 30 minutes.

Red Onion Garnish

1 small red onion halved and sliced thin
2 tablespoons Rasberry red wine vinegar
1 teaspoon of sugar
1 teaspoon of sea salt

Mix above ingredients and let stand 20 minutes, drain and garnish as shown.

Marinade Ingredients

White pepper
Sea salt
3 tablespoons canola oil
Juice of one lime

Whisk the above together and pour over fish, let stand room temp. 30 minutes

Coat hot grill with oil or non-stick spray and grill tuna 2 minutes on each side.

Serve as shown....Enjoy.

Leif

Scallops over linguine with shallots and orange sauce.

Ingredients
11/2 lbs fresh Scallops
4 tablespoons orange juice
2 tablespoons lime juice
1 chopped shallot
1 lb linguine
sea salt, white pepper
2 tablepoons olive oil
1/2 stick softened butter
Directions

In a large 8 qt. pot cook the linguine, when done drain and coat with a little olive oil.
Season scallops with salt and white pepper.
In a 12in saute pan with olive oil, saute the scallops 1 minute on each side till golden
In a small sauce pan add chopped shallots orange and lime juice, bring to a simmer.
Add butter a pat at a time and wisk till disolved
Reduce sauce until it thickens
Serve scallops over pasta as shown.
Add sauce on top of scallops

Enjoy, Leif

Mackerel with zucchini, cherry tomatoes and avocado!

Dredge boneless Mackerel Fillets in flour,  pepper, salt , pepper and paprika.
Place in hot non stick pan sprayed with Pam or canola spray.
Cook fish 1-2 minutes on each side.

Sauté zucchini, cherry tomato halves in canola oil.

Slice ripe avocado into wedges.

Serve as show with blue corn chips.

Enjoy..

Leif

Recipe of the week January 8th Smoked Mackerel

Having noticed and increased interest in smoking fish I thought I would provide a simple recipe. There are so many different methods, brines, smokers ect. and it can be confusing. Here is a simple recipe that HOT SMOKES any fish on your standard Gas BBQ grill.

I have provided a simple brine solution and what you need and how to smoke fish on your grill at home. In this case we are smoking fillets but you can use whole fish(smaller) or split fish with the bones in it.
Get a cast iron smoke box at Home Depot or other retailer.
Buy a bag of chips for smoking. I like Apple for fish but you can use any chips. I often see hickory chips in the stores and is always available.

Brine solution

2 quarts water
1cup kosher salt
1 1/4 cup brown sugar
3 bay leaves
6 lbs of Mackerel, blue, bass, ect... fillets
After rinsing the fish pat dry.

Place fish in a glass shallow container
Pour brine over fish
Cover and refrigerate 3-10 hours
Drain fish rince in cold water well
Let fish dry on a rack for an hour or two (don't skip this part)
Brush fish with olive oil or spray with Pam olive oil spray.
Spray smoker rack(grill rack with pam)
At this point you may coat with seasoning as well some use..Old Bay, Pepper, Paprika ect.
Now smoke them with your favorite chips.

Smoking instructions

Soak the chips(enough to fit in the smoke box) for at least a half hour in hot water.
Put the chips in the smoke box and directly on top of burner or coals. keep grill on high until the box starts to smoke. 15-30 minutes.
Turn grill to lowest setting.
Spray fish and grill racks with Pam again
Place fish on top rack of grill or turn off one side of the grill and place fish on opposite side of smoke box.
Keep covered and smoke for about 30 min to 2 hours depending on the temperature of the grill thickness of fish and preference of doneness. Keep checking as to not over cook the fish.

Enjoy!

Leif

Steamed Cod with Broccoli Rabe and Potatoes

Ingredients
2 Lbs Cod
1 lg bunch Broccoli Rabe
2 lg clove garlic Chopped
4 Med Red Potatoes
1/3 cup Olive Oil
1/4 cup Red wine Vinegar
1/4 cup toasted pine nuts
2 chopped tomatoes

Directions

Steam Broccoli Rabe until soft in Pan or Microwave salt and pepper to taste.
Set aside.
Boil or microwave Potatoes until done. Leave skin on.
Steamcod in pan or in Microwave.
Drain.
Place(spread evenly) Garlic on plate
Sprinkle equall anounts of oil and vinegar on plate

Place Broccoli Rabe on plate, then fish and potatoes on the side.
Sprinkle tomato, pine nuts, parsley and a little more olive oil over fish and Broccoli

Enjoy...

Leif

Panko Ling

Ingredients

2 lbs ling (red hake)
1/2 cup instant flour
1cup Panko bread crumbs
2 eggs
1/2 cup Canola oil
2 gallon sized ziplock bags

Directions

Rinse and dry ling fillets on paper towels.
Place flour in bag with ling fillets and shake coating the fish.
Beat eggs with a tablespoon of water and coat fish with egg.
Place Panko in other bag with fish and shake to coat the fish.
Heat Canola oil in heavy non-stick skillet.
Oil should be hot! Test with a little Panko crumb. If it sizzles, it's ready.
Cook until golden brown, about 2 minutes on each side.
Drain on paper towels.

Serve with tartar sauce and lemon. Garnish with parsely.

Enjoy!

Leif

Mackerel over Saffron rice/bacon/onion and tomato

Mackerel over Saffron rice/bacon/onion and tomato


This was really my sons’ idea. I was hesitant to cut the fish up in chunks but it worked really well. The bacon, onion and tomato added to the yellow rice was very tasty.

4 Medium Mackerel Filleted and skinned cut in 1 inch pieces
1package Carolina Saffron rice (see picture and instructions)

½ lb Bacon cut/chopped in ½ in pieces
1 Medium Yellow onion, Chopped
1 Medium tomato seeds removed and chopped

Cook rice /Stove
Bring 1-2/3 cups water and 1 tablespoon margarine to a boil in a medium saucepan. Stir in rice mix. Cover, reduce heat and simmer for 20 minutes. Fluff lightly with fork and serve.

Cook rice /Microwave

In a 1-1/2 quart microwave safe dish, combine 1-2/3 cups hot water, 1 tablespoon margarine*, and rice mix. Cover and microwave on HIGH for 3 minutes. Reduce setting to 50% power and microwave for 17 minutes. Fluffy lightly with fork and serve. If your microwave does not have variable power settings, follow your manufacturer's directions

Set rice aside

In a medium non-stick sauce pan cook/ brown bacon.
Remove from pan leaving a little bacon fat in pan
Add onions and cook till translucent and slightly brown add tomatoes for 1 minute
Mix onions, bacon, and tomatoes with Saffron rice. Set aside.
Coat mackerel with instant four salt, pepper and paprika
Heat same pan/med high heat and cook fish stirring about 2-3 minutes
Place heated rice on platter and top with fish.

Enjoy,

Leif

Leif's Famous Cod Chowder

Makes about 3qts of stock.
For the stock cover ingredients below with salted water (1-2 tablespoons of sea salt) In 6-8 qt stock pot

1 6-8 lb cod rack and head.(no guts)
1 bag of soup greens (parsnips,celery carrot,dill parsely ect)
1 Medium Yellow Onion
Cover with salted water boil(simmer) for 2 1/2 hours
When done strain off over cheese cloth in another pot.
Discard remains.

MAKE THE CHOWDER

6 strips of bacon (cut in 1/2 in pieces)
2 lb-1 1/2 cod filets cut in 1/2 in-1 in chunks
1 cup of white wine (any)
1 cup of heavy cream (MIX THE SOUR CREAM WITH THE CREAM)
1 pint of sour cream (this is the trick)
6 youkon gold potatoes 1/2 in chunks)
1 lg yellow onion (Diced not too small)
6 stalks of celery (1/2 peices)

In a large sauce pan or 8qt stock pot cook the bacon when crispy remove from pan put on paper towels. set aside.
Leave 2-3 tablespoons of bacon fat in the pan or pot.
Cook the onions till translucent don't brown too much. (5minutes)
When onions are done add the cream wine sour cream potatoes and celery and fish stock.
Bring to a boil and simmer (15-20 minutes)
Add Cod chunks..Bring to a boil and shut off. You are done.
Serve with Bacon on top and chopped parsely. Salt Pepper. ENJOY!!

You can sub low fat sour cream and milk, turkey bacon ect if you can't eat the fatty ingredients. I only have it once or twice a year so here's how I like it.

You can also use clam broth or chicken broth if you don't want to bother with the stock.
Also you can throw in a small bag of frozen corn if you like and sometimes I use carrots.

Leif

Clams Casino

Makes about 32

Ingredients

3 dozen Little neck clams
2 dozen chowder clams
3 small cloves of garlic (chopped)
1 cup of flavored Italian bread crumbs

1 stick of butter, 2 tablespoons olive oil
3/4 cup clam broth
1/2 lb bacon (cut into 1 in. slices)
Paprika

Directions
Scrub clams, cover with water and steam till clams open.
Take clams out of broth and remove clams from shells.
Save all small shells from little necks, separate shells.
Set aside a cup or so of broth.
Let cool.
Roughly chop clams by hand or food processor
In a medium sized sauce pan add olive oil, melt the butter
Add chopped garlic
Add the chopped clams
Add the broth
Add bread crumbs (should be a pasty consistency) you may need more or less bread crumbs.
You can add a little more broth if it becomes too thick.

You may also sub chopped canned clams instead of using the chowder clams.
(three 6 oz cans)

With a spoon, fill each shell
Place a piece of bacon on top
Sprinkle Paprika on top
Broil until the bacon is crispy.

Enjoy,

Leif

Leif's Famous Fish Cakes

Makes about 36 Cakes.

You can use Cod, Ling Albacore tuna, Striped bass, Bluefish(dark meat removed) also. The best cakes are those that use a combination of fish.
It is a combination of an old recipe and some new ideas. They seem to go over well.

Ingredients

3-4 lbs Cod
3 eggs
1 1/2 cups Italian seasoned Bread crumbs
1 cup mashed potatoes
1/4 cup real mayo
1/4 cup Dijon mustard
¼ cup olive oil
1 cup Canola/Vegetable oil for frying
2 tablespoons kosher salt to salt water when boiling fish

Spices
1/4 tablespoon celery salt
1/4 tablespoon black pepper
2 ground bay leaves
1/4 teaspoon ground cardamom
1/4 teaspoon ground mustard seeds
2 ground cloves
1 teaspoon paprika
2 teaspoon dry parsley

Vegetables

5 Stalks of celery
1 Red pepper
1 Yellow pepper
1 Green pepper
1 lg Sweet onion
4 Carrots
1 cup frozen corn

Directions

•Boil Cod in salted water till done, 15-20 minutes at the most and drain (Get water w/kosher salt boiling before you put in the cod)

•Chop all vegetables except corn

•Pour olive oil in pan, heat pan and cook all vegetables until med soft; about 15 minutes add corn the last 5 minutes. Set aside. Let cool.

•Add all spices to vegetables, mix well

•Beat eggs, mayo, mustard in a bowl

•In a large bowl add all vegetables, egg mixture to fish and mix well, breaking up the fish.

•Add Bread crumbs and potatoes until it is a paste like consistency

•Form into 1/3 cup size cakes and fry in Canola oil. Drain cakes on paper towel and serve with tartar sauce.

Enjoy!

Leif