Call for WSB Recipes - Kayak Fishing Adventures on Big Water’s Edge

joyjiggin' · 01-05-2010, 07:06 PM

OHHHH, yum!! ! !

Whizz Bang · 01-05-2010, 08:17 PM

Bob,

Whether you saute, broil, grill, or poach, for me the fun is in the sauce. For this fish I just caught, I served it w/ two different sauces on top of sauteed spinach (a note on the spinach, chopped fresh garlic and a squeeze of lemon juice are a must).

Sauce 1: Red pepper coulis:

1 Jar of Roasted Red Peppers (drained)
1 Tbsp Vietnamese Chili Garlic Sauce or Sriracha sauce (optional, I actually use alot more)
2 cloves garlic
1/4 cup red onion
Juice of 1/2 a lemon
Salt and pepper to taste

Puree in a food processor and season to taste.

The fish sitting on a bed of spinach, with this sauce drizzled around it makes an awesome presentation.

Sauce 2: Orange Reduction

This one is going to go alot by "feel"

About 3 cups of OJ
2 Cloves garlic
3 Tbsp Brown Sugar
2 Tbsp Oyster Sauce
Vietnamese Chili Garlic Sauce or Sriracha (yes again) to taste
1/4 cup ea. of chopped cilantro and green onions to garnish
salt and pepper to taste

In a medium sauce pan reduce the OJ over medium heat by about 3/4 or unti it looks "thick"

Add garlic and brown sugar and oyster sauce and reduce heat to a simmer for 2-3 minutes

Add sriracha or chili garlic sauce to taste

Serve sauce over fish on spinach or rice and top with cilantro and green onions.

post script....Dan, that recipe looks awesome. I will be trying it very soon.

dsafety · 01-05-2010, 09:36 PM

Eric,

Both of those sauces sound delicious. Your recipes make quite a bit of sauce. Will they keep for a while in the fridge or freeze?

PS, in honor of the new year, I have ditched my former trout hugging avatar in favor of one a bit more current. Your champagne chugging shot would make an awesome avatar as well.

Bob

Whizz Bang · 01-05-2010, 09:42 PM

The only thing I try not to waste is the fish...Im pretty bad about sauces, they may do great in the freezer or fridge....but the fish you are gonna serve it with costs about $18.00 per lb.. Far more if you were going to calculate it with our man hours and tackle shop ventures....only the best and freshest will do. Try and play around with the amounts...they are forgiving.

lamb · 01-07-2010, 09:35 PM

Grill it.
Nothing beats grilled white Seabass.

Charcoal grill, preferably.
20 minutes before hitting the grill,
rub fillets with sea salt.
Lemon peppa' is fine for some more kick. Not necessary.

Grill 3-5 minutes (depending on your grill) one side,
3-5 minutes another side.
Brush on a bunch of olive oil while still sitting on the grill,
(you want the flames to start shooting up).
Then close the grill cover,
reduce the temp, (I lower the coal grid)
let smoke for another 3-5 more minutes.
You don't want to over cook it.
Just get the crust going on both sides,
then cook all that goodness bestest mistness goodness inside.

Add some chopped up garlic, parsley, basil and lemon zest
into half a cup of quality olive oil.
I recommend a home made olive oil from father in law from a Mediterranean country,
if you can pot your hands on one. (and his daughter).
Grind up some fresh black pepper into it,
then generously brush on some more of all that mixed with your precious olive oil.

Let sit a few minutes before serving.

Serve with potato salad and some grilled veggies.

Collar must be there. (The chunks that look like chicken legs.)
Truly tastemazing.

You will have to keep up with disappointed and sad friends,
all bummed, and sad, attacking the dead lamb with a great hesitation.

Sportin' dippin in your father in law's olive oil.

You either can fish,
or have friends that can fish...

Dan · 02-28-2010, 07:15 PM

Did this one tonight, really good. thanks.

Quote:

Originally Posted by Whizz Bang

Sauce 2: Orange Reduction

This one is going to go alot by "feel"

About 3 cups of OJ
2 Cloves garlic
3 Tbsp Brown Sugar
2 Tbsp Oyster Sauce
Vietnamese Chili Garlic Sauce or Sriracha (yes again) to taste
1/4 cup ea. of chopped cilantro and green onions to garnish
salt and pepper to taste

In a medium sauce pan reduce the OJ over medium heat by about 3/4 or unti it looks "thick"

Add garlic and brown sugar and oyster sauce and reduce heat to a simmer for 2-3 minutes

Add sriracha or chili garlic sauce to taste

Serve sauce over fish on spinach or rice and top with cilantro and green onions.

02-28-2010, 07:35 PM

McWhiteSeaBass

01-07-2010, 09:35 PM	#5
lamb Senior Member Join Date: Mar 2005 Posts: 2,568	WSB recipies Grill it. Nothing beats grilled white Seabass. Charcoal grill, preferably. 20 minutes before hitting the grill, rub fillets with sea salt. Lemon peppa' is fine for some more kick. Not necessary. Grill 3-5 minutes (depending on your grill) one side, 3-5 minutes another side. Brush on a bunch of olive oil while still sitting on the grill, (you want the flames to start shooting up). Then close the grill cover, reduce the temp, (I lower the coal grid) let smoke for another 3-5 more minutes. You don't want to over cook it. Just get the crust going on both sides, then cook all that goodness bestest mistness goodness inside. Add some chopped up garlic, parsley, basil and lemon zest into half a cup of quality olive oil. I recommend a home made olive oil from father in law from a Mediterranean country, if you can pot your hands on one. (and his daughter). Grind up some fresh black pepper into it, then generously brush on some more of all that mixed with your precious olive oil. Let sit a few minutes before serving. Serve with potato salad and some grilled veggies. Collar must be there. (The chunks that look like chicken legs.) Truly tastemazing. You will have to keep up with disappointed and sad friends, all bummed, and sad, attacking the dead lamb with a great hesitation. Sportin' dippin in your father in law's olive oil. You either can fish, or have friends that can fish... __________________ [------------------------ <)))< ....b-a-a-a-a

02-28-2010, 07:35 PM	#7
yani Guest Posts: n/a	Recipe Available McWhiteSeaBass

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01-05-2010, 07:06 PM	#1
joyjiggin' Senior Member Join Date: Jul 2008 Location: Huntington Beach Posts: 109	OHHHH, yum!! ! !

01-05-2010, 08:17 PM	#2
Whizz Bang Senior Member Join Date: Jul 2009 Posts: 396	Bob, Whether you saute, broil, grill, or poach, for me the fun is in the sauce. For this fish I just caught, I served it w/ two different sauces on top of sauteed spinach (a note on the spinach, chopped fresh garlic and a squeeze of lemon juice are a must). Sauce 1: Red pepper coulis: 1 Jar of Roasted Red Peppers (drained) 1 Tbsp Vietnamese Chili Garlic Sauce or Sriracha sauce (optional, I actually use alot more) 2 cloves garlic 1/4 cup red onion Juice of 1/2 a lemon Salt and pepper to taste Puree in a food processor and season to taste. The fish sitting on a bed of spinach, with this sauce drizzled around it makes an awesome presentation. Sauce 2: Orange Reduction This one is going to go alot by "feel" About 3 cups of OJ 2 Cloves garlic 3 Tbsp Brown Sugar 2 Tbsp Oyster Sauce Vietnamese Chili Garlic Sauce or Sriracha (yes again) to taste 1/4 cup ea. of chopped cilantro and green onions to garnish salt and pepper to taste In a medium sauce pan reduce the OJ over medium heat by about 3/4 or unti it looks "thick" Add garlic and brown sugar and oyster sauce and reduce heat to a simmer for 2-3 minutes Add sriracha or chili garlic sauce to taste Serve sauce over fish on spinach or rice and top with cilantro and green onions. post script....Dan, that recipe looks awesome. I will be trying it very soon.

01-05-2010, 09:36 PM	#3
dsafety Olivenhain Bob Join Date: May 2008 Location: Olivenhain, CA Posts: 1,122	Eric, Both of those sauces sound delicious. Your recipes make quite a bit of sauce. Will they keep for a while in the fridge or freeze? PS, in honor of the new year, I have ditched my former trout hugging avatar in favor of one a bit more current. Your champagne chugging shot would make an awesome avatar as well. Bob

01-05-2010, 09:42 PM	#4
Whizz Bang Senior Member Join Date: Jul 2009 Posts: 396	The only thing I try not to waste is the fish...Im pretty bad about sauces, they may do great in the freezer or fridge....but the fish you are gonna serve it with costs about $18.00 per lb.. Far more if you were going to calculate it with our man hours and tackle shop ventures....only the best and freshest will do. Try and play around with the amounts...they are forgiving.