Call for WSB Recipes

[Billy V]

For the Sea Bass
Lemon, garlic, butter, extra virgin olive oil mixture - then on the bbq grill.
-Medium Heat- flip once, and with care.
------------------------

Here are some Diver Scallops Saute in White Wine Sauce I made recently.
Killer dish- killer. A fresh - not frozen Catalina Offshore products fish.

1st. the scallops must be absolutely dry, no excess water.
In a good saute pan heat 4 tblsp EVOO.

Flat crush 2 fresh cloves of garlic and saute in the pan, tilting on an angle so it submerges on occasion for full flavor. When the garlic is pearl white remove it from the pan. - You can return it later if you want, but not for the rest of the cooking process.

Introduce 2 tblsp salted butter, melt it, dash salt and pepper, and drop in the scallops.
High Heat, and cover, 3 minutes each side.

-Then remove the scallops, and set aside.

Deglaze the pan (High Heat) with 8 oz. white wine - and reduce by half volume (uncovered). (Pinot Grigio work nice)

Plate Scallops, cover with sauce, and dust with parsley fresh or dry.

[joyjiggin']

OHHHH, yum!! ! !

[Whizz Bang]

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]

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]

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]

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]

Did this one tonight, really good. thanks.

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.

McWhiteSeaBass

[fishes]

Originally Posted by Billy V

Made these today for the wife and I. D-A-M-N delicious!!!

Here's my final presentation. As a reminder, make sure the scallops are extra dry. I took a short cut and half-assed the drying time and ended up with too much liquid hence the differing colors of the final result.


Thanks Billy V.

First off, I'm from Adi's and Jasmin's school. Love the water, love fishing,
and love feeding the fam with great sea food dishes. How else am I going
to get the fam to listen to my fish stories?

I've received a few requests for the sandwich recipe. (Thanks guys!)
So I'll post the recipe. Keep in mind, you can use any fresh fish.

Sandwich time.

Bread: Trader Joe's artisian cabatta rolls
Fish: Make beer batter first. Key for any batter
is to make it cold and keep it cold. So, get an ice
cold beer, pour two cups into big pan, add salt/pepper (or dash of hot sauce); add one egg; whisk in one cup white flour to remove lumps.
Now keep in refrig until ready to use.

Get your frying pan going with a 1/2 inch of oil (I use regular Olive Oil for frying, not extra virgin cold pressed) Any veg oil will do. Cut fish into nice sized sandwich slabs. Pat dry, then dip into seasoned white flour.

Get the beer batter out, next to the frying pan; now dip the floured fish into the batter, then into the frying pan. Don't leave the frying area. You can drink the rest of the six pac now, but don't leave the area. You want
to cook and eat good food, act like a chef, it's fun.

Fry one side until golden brown, then flip. Place done fish into a plate with paper towels to absorb extra oil.

Finish sandwich: Toast bread. Make mayo spread. To one cup of mayo add juice of one lemon or lime, salt/pepper and maybe a pinch of chili powder. Mix.

Have cut tomatoes, lettuce and onions ready.
Compose sandwich: Lather up both sides of toasted bread with mayo. Start with bottom slice of bread. Add onions, lettuce, tomatoe, fish and top half of bread.
Bingo! Best damn fish sandwich around! Especially with fresh WSB!

[Billy V]

Fish Soup

This is a fast and easy recipe for a delicious Fish Soup.
Its low calorie and packed with goodness - so its a Win-Win.

Ingredients:
4 Cups Water
1 28 oz. Can of Del Monte Petite Cut Diced Tomatoes
1 16 oz. Bag of Birds Eye Ultimate Petite Mixed Vegetables
2 Stalks of Chopped Celery
1 Medium Onion Coarsely Chopped
1 Teaspoon Dried Oregano
1 Clove of Garlic Minced
Several Dashed Bottled Hot Pepper Sauce (I use a Louisiana style for this)(Use it liberally, it won't hurt the soup)
5 Chicken Bouillon Cubes- I use 2 Knorr, and 3 Herb Ox Cubes, as they have slightly different flavors.
1 1/2 Fish (Mahi, WSB, Halibut) Any of the afore mentioned fish in singular, or combination will work spectacular.

* In a large saucepan combine water, undrained tomatoes, mixed vegetables, celery, onion, bouillon cubes, oregano, garlic, and hot pepper sauce. Bring to a boiling; reduce heat. Cover and simmer 10 minutes or till vegetables are tender.
* Stir in fish. Return just to boiling; reduce heat.
Cover and simmer gently about 5 - 8 minutes, or till fish flakes with a fork.

-Tilt open the lid of the pot and let the soup settle for a short while before eating. The flavors will marry.

Enjoy - This was my dinner tonight.

[dgax65]

Hey Adi, thanks for the post on the fish soup/stock. I'm not big on soups, but it was pretty good. I removed the meat from the carcass as soon as it was tender and then continued to reduce the liquid. I strained the stock twice to get a clear, smooth texture and look. I had enough stock for soup and for making a fish base.

Soup
1/2 large onion-diced
2 parsnips-diced
4 carrots-sliced 1/4"
1 bundle of asparagus-cut into 3/4" pieces
1/2 bunch of flat leaf parsley-finely chopped
1/2 lemon
1/2 cup white wine
4-5 cups reserved meat from carcass
salt, pepper, spices (I used a little Italian seasoning mix and some red pepper flakes)

You need large, deep pan or a stock pot. Add olive oil and heat on med-hi. Sweat the onions for a few minutes then add the carrots. After 5-8 minutes, add the parsnips and asparagus stocks. Salt and pepper to taste. I gave this about 10 minutes until the sugars from the carrots and parsnips started to caramelize. Deglaze the pan with wine and reduce until it is nearly all evaporated. Add fish stock and lemon and simmer until veggies are tender. I added the asparagus tips at about the halfway point. When the veggies are tender I returned the chunks of meat to the pot and turned off the heat. The meat just needs to be warmed through at this point. Serve with some nice crusty bread.

I kept reducing the stock overnight. It is now a thick, rich brownish-amber color and very strong. I think this fish base will get a lot of use over the next few weeks, as I try some new fish recipes.

[dgax65]

I made some WSB fish tacos for the first time today. In the past I always used rod fish or bass for fish tacos. All in all, it was pretty easy and turned out well. Making the condiments took more time than anything else. Here is what I used:

Fish:
White seabass (tail, rib meat) - approx. 5-6lbs cut into strips
Bread crumbs - 2 bags of Mexican seasoned bread crumbs and a box of panko bread crumbs
Mexican seafood seasoning - I used the brand that North Gate carries, but you can get some stuff from the San Pedro Fish Market that is much better
Hot sauce for seafood.
AP flour
eggs - 9
milk - 1/2 cup

Condiments:
red onion - 1 sliced thinly
cabbage - 1/2 head sliced thinly
jalapeno - 6
tomato - 8
cilantro - 1 bunch
Mexican green onion - 3
Key lime - 20
avacado - 3

Sauce:
Mayonesa
Crema Mexicana
Lime juice - 1/4 to 1/2 cup
Mexican seafood seasoning (San Pedro Fish Market)
Seafood hot sauce

Prep:
The fish is cut into slices. The thicker pieces were cut into 3/4" wide strips and the flat pieces were cut into 1-1/2" to 2" wide strips.
Place fish in bowl and coat liberally with salt, Mexican fish seasoning and seafood hot sauce. Mix well to ensure that all surfaces are covered.
Let fish sit in seasoning for at least an hour.
I also bought 2 lbs of 31-40 ct. shrimp. The shells were removed and they were seasoned just like the fish.

Salsa fresca:
Dice red onion, Mexican green onion, jalapenos, tomatoes, and cilantro. Mix together along with lime juice and salt.

Taco veg:
Finely slice (1/8" to 1/4") the cabbage and the red onion. Place in separate bowls
Dice avocado into 1/4" pieces. Squeeze lime juice on pieces to keep from oxidizing

Sauce:
Mix a 16oz. container of Crema Mexican with approximately 1 -2 cups of Mayonesa. Add hot sauce and seafood seasoning as needed for taste. Also add enough lime juice to give the sauce some bite.

Mix eggs and milk to make an egg wash. Set up breading station next to pot for deep frying. Put out three bowls: 1: flour, 2: egg wash, 3 bread crumbs. Heat oil to 375

Dredge fish pieces in flour and then shake off excess. Dip in egg wash and then transfer to bread crumbs. Ensure complete coating with crumbs. Drop fish pieces in deep fat fryer and cook until GBD (golden brown and delicious. Remove from oil and drain on a rack. Cook the shrimp the same.



Serve:
Serve fish pieces (or shrimp pieces) on corn tortillas. (Note: warm tortillas on a comal and then place in a tortilla warmer) Top taco with a drizzle of sauce, cabbage, onion, salsa fresca and diced avocado. Add a couple of lime wedges to the plate.

Best fish tacos ever.

[dsafety]

Doug, that looks delicious. When can I come to dinner?

Bob

[T-Rex]

Those fish tacos and shrimp look great!

I really like the oolong tea marinated seabass at P.F. Changs. This recipe looks like it comes pretty close.
Unfortunately, I haven't had an opportunity to try it yet

MARINADE/SAUCE
2 cups water
2/3 cup soy sauce
1/2 cup light brown sugar
2 teaspoons minced fresh ginger
1 teaspoon minced fresh garlic
1 teaspoon oolong tea
Two 1/2-pound WSB fillets

GREENS
1 tablespoon oil
6 handfuls fresh spinach or your favorite greens
1 teaspoon minced garlic


1. Make your sauce and marinade by combining the six ingredients in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer for 5 minutes. Cool uncovered, then strain out the ginger, garlic, and tea.

2. Put your sea bass fillets in a storage bag or a covered container with 2 cups of the marinade. Let the fish have a nice soak in the marinade for 5 to 7 hours in the fridge. If the sauce doesn't completely cover the fish, be sure to turn the fillets a couple hours in so that all sides get marinated.

3. When you are ready to prepare the fish, preheat your oven to 425 degrees.

4. Arrange the fillets on a baking sheet. Bake the fish for 22 minutes or until the edges of the fillets are starting to turn brown. Crank the oven up to a high broil and broil fish for 2 to 3 minutes or until you get some dark patches around the edge of the fillets. Just don't let them burn.

5. As your fish is baking, heat up a wok or large skillet with one tablespoon of vegetable oil over medium heat. Add the spinach, garlic, and baby sweet corn, and a dash of salt and pepper to the pan. Sauté the spinach just until it's wilted, then arrange half of the spinach on each of two plates.

6. When the sea bass is done broiling, use a spatula to carefully lay each fillet on the bed of spinach. Pour the remaining sauce over each of the fillets before serving.

Serves 2.

Ok, your luck brings you a WSB, cook it!!





Here we have grilled WSB on top of a Mediterranean bean salad, and
a couple slices of toast. What could be simpler? The fam loved it.

Details? Just ask. Yani

[Billy V]

Sea Bass with Coconut Curry Sauce
-Curiosity of Catalina Offshore Products.

Video
http://www.youtube.com/watch?v=5OcZGPNexw4

[yuana]

Nice posting, I love it...I saw her cooking tastes so

[Regor]

No pictures, but a fail-safe, quick, easy, and all around prep for grilling.

I've used it for WSB, YT, and Mako, and it should work for anything in my opinion.

Ziplock
Italian Salad Dressing
Fresh bulb of garlic (1/2 bulb should do it)

Mix all ingredients, marinade for 1 hour, and get the bbq ready. A long soak time is not needed for this prep, so if your in a crunch for time or heading out for a picnic, etc..... this is a good way to go.