Category Archives: Another Fresh Seafood Idea

Another Fresh Seafood Idea

Once passed over because of their muddy, oily taste, today’s catfish have a new image. Farm-raised, they are fed a grain diet which ensures a mild, “non-fishy” flavor. They are so mild, in fact, that they often need more seasonings than some other fish.  

Catfish are versatile and can be enjoyed in a variety of ways. Try grilling, broiling, baking, stir-frying or other favorite cooking methods. And of course there are always the traditional delicious fried catfish recipes. 

Flaky and moist, mild-flavored catfish can be substituted for most white-fleshed fish in recipes. 

A typical 3 ½-ounce serving is low in calories, fat and cholesterol and high in protein.  

Also included is our recipe for tartar sauce, which we think is just about the best.  

• 6 small catfish fillets
• 3 tablespoons margarine or butter, melted
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper
• ½ teaspoon dried thyme leaves

In small bowl, mix onion powder, garlic powder, salt, pepper, cayenne and thyme. Place fish in lightly greased baking dish. Brush tops with margarine. Sprinkle with seasoning mix. Bake at 450 F until fish flakes easily with a fork, about 6 to 8 minutes.  

Tartar Sauce:   

• ¾ cup mayonnaise
• 1 tablespoon minced onion
• ½ cup finely chopped dill pickle
• 1 tablespoon dill pickle juice
• 1 tablespoon fresh lemon juice
• chopped pulp from ½ lemon
• 1 tablespoon vinegar
• ¼ cup finely chopped fresh parsley

Mix all ingredients together. Chill thoroughly before serving. Makes about 1 cup.  

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas.  

Contributed by Joyce Taylor

Another Fresh Seafood Idea

Wahoo fish is called ONO in Hawaii. ONO means “delicious.” And its delicate, white flesh is just that—delicious.

Grilling seems to be everyone’s favorite cooking method for wahoo.

Last week, with Barry at the charcoal grill, we cooked some wahoo. Simply prepared, with a touch of fresh lime and some smoked paprika, it scored a perfect “5’ on our rating scale of 1 – 5.

• 1 ½ pounds wahoo steaks
• 3 tablespoons butter, melted
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• ½ tablespoon smoked paprika (Pimentón)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

In small bowl, combine butter, lime juice, zest, smoked paprika, salt and pepper.

Place fish in baking dish. Cover both sides with marinade. Cover and refrigerate 20 minutes.

Place fish in well-oiled hinged wire grill. Cook about 4 inches from heat until done on one side, about 4 to 5 minutes. Turn and repeat on other side.

Contributed by Joyce Taylor

ANOTHER FRESH SEAFOOD IDEA

Many species of triggerfish are brightly colored with patterns of varying shapes. But the one we most commonly see from Florida to Massachusetts is the gray triggerfish.

The gray triggerfish’s firm, white meat is excellent cooked in some of your favorite ways–fried, baked, broiled and in chowders. It is also delicious when smoked.

This recipe is basic and easy.

• 2 pounds triggerfish, cut into 1-inch chunks
• 2 eggs
• 3 tablespoons water
• 1 teaspoon salt
• ½ teaspoon freshly ground white pepper
• 1 cup flour
• 1 ½ cups fresh French bread crumbs
• ¼ cup canola oil
• ¼ cup margarine or butter

In medium bowl, beat eggs with water, salt and pepper. Place flour in shallow dish. Dredge fish in flour. Dip into egg mixture and let excess drain off. Coat with bread crumbs.

Heat oil in large skillet to 375 F. Add margarine and melt. Place part of fish in skillet, being careful not to overcrowd. Cook until golden brown on one side, about 4 to 5 minutes. Turn and repeat on other side. Drain on paper towels. Repeat with remaining fish. Serves 8 to 10

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas.

Contributed by Joyce Taylor.

Another Fresh Seafood Idea

Lionfish is a tropical fish noted for its long, venomous spines. This native Pacific fish, now present in the Caribbean and the Atlantic, has long been eaten as a delicacy in the Indio-Pacific.

Lionfish is fast becoming a hot food item. This “new Bahamian culinary craze” is now on some menus in Nassau. And a fishermen’s cooperative in Jamaica, along with NEPA, community leaders, local businesses, government and the Peace Corps, is teaching the utilization of lionfish as a way to control its impact on native fishes.

The flavor of lionfish is often compared to grouper, hogfish (tropical, not our “local”), or snapper. The species from our local waters were small and flaked like small snapper. The meat is delicate, moist, mild-flavored and delicious.

We tried them fried, broiled and baked. They can also be steamed, grilled and used in soups.

• 6 small lionfish fillets
• 2 tablespoons margarine or butter, melted
• salt
• freshly ground black pepper

Prepare Garlic-Basil Butter and set aside.

Place fillets on lightly greased broiler pan. Brush with melted margarine. Sprinkle lightly with salt and pepper. Broil about 4 inches from heat until fish flakes easily with a fork, about 4 to 5 minutes. Serve with Garlic-Basil Butter. Serves 6.

Garlic-Basil Butter:

• ½ cup margarine or butter, softened
• 1 teaspoon pressed garlic
• 1 teaspoon finely chopped fresh basil
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon salt

In small bowl, combine margarine, garlic, basil, lemon juice and salt. Allow to stand for 1 hour for flavors to develop. Spread over warm fillets.

Contributed by Joyce Taylor