Fish Recipes
Striped Bass Crab Cakes
By Big Al Wutkowski
INGREDIENTS:
2 pounds freshly skinned striped Bass fillet (I use the thin ends of the fillets)
2 heaping tablespoons mayonnaise
1 heaping tablespoon Dijon Mustard
2 eggs
2 cups Italian flavored bread crumbs
1 cup chopped onion
1 cup chopped green peppers
1 cup cooked corn kernels
2 tablespoons virgin olive oil
Optional additional items (I use them all)
1 cup chopped celery
1 cup chopped carrots
1 teaspoon Old Bay seasoning
Hot red pepper flakes to taste
Clean fillets, removing all red meat, and cut into 4-inch chunks.
Poach the fillet chunks until white and cooked through, about 10 minutes.
Place the fish in a colander and press out as much water as possible.
While the bass is cooking, sauté’ the vegetables in the olive oil until they are tender.
Combine the vegetables, mayo, eggs and mustard.
Add the bass and mix until you have the consistency of crabmeat.
Slowly add the breadcrumbs until the mixture holds its shape for patties for cooking. Do not add so much bread crumbs that the mix becomes too hard to work.
You can sauté’ the cakes in olive oil and butter until them are browned on both sides, about 10 minutes on each side, or bake them in a 350 F oven for 30 to 45 minutes until they become a golden brown.
Allow them to cool for 5 minutes, and then serve with a small Caesar salad or some steamed vegetables. I prefer to serve tartar sauce and a nice dry white wine.
Freeze the leftovers and reheat in the microwave.
BAJA FISH TACOS
INGREDIENTS
2LBS MAHI-MAHI OR FISH OF CHOICE
1/2 CUP VEGETABLE OIL
3 TBSP LIME JUICE
5 TSP CHILI POWDER
11/2 TSP GROUND CUMIN
11/2 TSP GOUND CORIANDER
11/2 TSP MINCED GARLIC
SALT TO TASTE
8 FLOUR TORTILLAS 8 INCH DIAMETER
PREHEAT A GAS GRILL TO MEDIUM –HIGH. CLEAN THE GRATES OR USE FOIL(I USE REYNOLDS RELEASE FOIL) CUT THE FISH INTO 16 EQUAL PIECES. COMBINE THE OIL, LIME JUICE, CHILI POWDER, CUMIN, CORIANDER, GARLIC, AND SALT. COAT THE FISH WITH THE MARINADE. GRILL THE FISH OVER DIRECT HEAT, ABOUT 2 MINUTES TURN THE FISH AND GRILL ANOTHER MINUTE OR 2 UNTIL COOKED THROUGH.
GRILL THE TORTILLAS UNTILL THEY HAVE LIHGT GRILL MARKS AND ARE HEATED THROUGH. TURN THE TORTILLAS AND GRILL ANOTHER 15 SECONDS OR SO.
CENTER TWO PIECES OF GRILLED FISH ON EACH TORTILLAS, AND TOP WITH THE SLAW, PICO DE GALLO, AND MEXICAN CREMA, FOLD IN HALF AND SERVE IMMEDIATELY.
SOUTHWESTERN SLAW
2 CUPS FINE-SHREDDED GREEN CABBAGE
2 TSP LIME JUICE
2TSP HONEY
2 TBSP MINCED RED ONION
2 TSP MINCED JALAPENOS
2 TSP CHOPPED CILANTRO
SALT TO TASTE
COMBINE ALL THE INGREDIENTS. ALLOW MIXTURE TO MARINATE FOR AT LEAST 30 MINUTES AND UP TO 8 HRS BEFORE SERVING
PICO DE GALLO
1 CUP MEDIUM-DICE TOMATOES
4 TSP MINCED RED ONION
1/2 TSP RED WINE VINEGAR
1/2 CANNED CHIPOLTE PEPPER
SALT TO TASTE
1 TBSP CILANTRO CHIFFONADE (CUT INTO STRIPS)
COMBINE ALL INGEDIENTS AND MIX WELL. THE PICO DE GALLO IS READY TO USE NOW OR CAN BE REFRIGERATED FOR UP TO 2 DAYS
MEXICAN CREMA
1/2 CUP SOUR CREAM
1/2 TSP FINELY GRATED LIME ZEST
2 TSP LIME JUICE
COMBINE ALL THE INGREDIENTS AND MIX WELL. THE CREAM IS READY TO USE NOW OR CAN BE REFRIGERATED FOR UP TO 2 DAYS.
STEAMED SCROD CHINESE STYLE
INGREDIENTS
1/2 CUP THINLY SLICED SCALLION
1/4 CUP SOY SAUCE
2 TBSP RICE-WINE VINEGAR OR WHITE WINE VINEGAR
11/2 INCH PIECE OF PEELED GINGER ROOT, CUT INTO TO
VERY FINE JULIENNE STRIPS
2 TBSP VEGETABLE OIL
1 TBSP ORIENTAL SESAME OIL PLUS 1 TSP FOR DRIZZLING THE FISH
2 TSP SUGAR
2 GARLIC CLOVES, MINCED AND MASHED TO A PASTE WITH A PINCH OF SALT
1/4 TO 1/2 TSP DRIED RED PEPPER FLAKES OR TO TASTE
SIX 6-OZ SCROD FILLETS OR FISH OF CHOICE
CABBAGE OR ROMAINE LEAVES FOR LINING THE STEAMER IF DESIRED
IN A BOWL WHISK TOGETHER THE SCALLION, SOY SAUSE, VINEGAR, GINGERROOT, VEGETABLE OIL 1 TBSP OF THE SESAME OIL, SUGAR, GARLIC PASTE RED PEPPER FLAKES AND SALT AND PEPPER TO TASTE. IN A SHALLOW DISH ARRANGE THE FILLETS IN ONE LAYER, POUR THE MIXTURE OVER THEM, COVER AND CHILL FOR 30 MINUTES.
IF YOU HAVE A STEAMER GREAT, IF NOT I USE A LARGE COVERED FRYING PAN AND A VEGETABLE STEAMER RACK. ADD WATER TO THE PAN TO REACH JUST BELOW THE BOTTOM OF THE RACK. ARRANGE THE FILLETS.ON THE RACK AND POUR THE MARINADE EVENLY OVER THEM. STEAM THE FISH, COVERED OVER THE BOILING WATER UNTIL OPAQUE 4 TO 8 MINUTES. REMOVE THE STEAMER FROM THE PAN WITH OVEN MITTS. TRANSFER THE FILLETS TO A HEATED PLATTER AND DRIZZLE WITH THE REMAINING TSP SESAME OIL.