Fishing

This thread is for Barracuda recipes. Please feel free to add any recipes that you may want to share with others.


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Fish tacos are THE hot new recipe. Try this one!

3/4 cup Lawry's Mesquite Marinade with Lime Juice
1 pound barracuda fillets
3/4 cup lowfat sour cream
1 1/2 tablespoons Lawry's Taco Spices & Seasonings
2 cups shredded cabbage
8 flour tortillas
Aluminum foil
Nonstick cooking spray
Salsa
Lime wedges

In resealable plastic bag, combine Mesquite Marinade with Lime Juice and fish; seal bag. Marinate in refrigerator 2 hours. Combine sour cream and Taco Spices & Seasonings; chill. Remove fish from marinade. Spray foil with nonstick cooking spray. Grill fish on aluminum foil over medium-high heat for 8 to 10 minutes or until fish just begins to flake. Cut fish in bite-size pieces; spoon into warm tortillas. Top with cabbage, sour cream mixture and salsa.

Makes 4 servings (2 tacos each)

Prep time: 15 minutes Marinate time: 2 hours
Cook time: 10 minutes


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- This recipe is a special event, but you will want to serve it often.

1 1/2 pounds barracuda, cut in 4 pieces
3/4 cup Lawry's Mesquite Marinade with Lime Juice
1 1/2 cups diced green tomatoes
1/2 cup onion, chopped
1 jalape-o chile, seeded and chopped
1 tablespoon chopped cilantro
1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon Lawry's Garlic Powder with Parsley
1/2 teaspoon lime juice
1/8 teaspoon cumin

In re-sealable plastic bag, combine fish and Mesquite Marinade with Lime Juice; seal bag. Marinate in refrigerator 1 hour. In blender or food processor, combine remaining ingredients; blend until finely chopped. Set aside. Grill fish in a grill basket or on foil over medium-high heat 10 minutes or until fish just begins to flake. To serve, spoon salsa over grilled fish.

Makes 4 servings

HINT: Fresh tomatillos may be substituted for green tomatoes. Remove husks, rinse and quarter.

Prep time: 15 minutes Marinate time: 1 hour
Cook time: 10 minutes


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INGREDIENTS:


8 oz. thawed shortcrust pastry, rolled out to 1/4 inch thick

2 cups barracuda fish, skinned, deboned and cut into 1/2 inch chunks

1 cup potatoes, peeled and diced

1 clove garlic, crushed

1 tsp. dried rosemary

1 cup half and half cream

1 tsp. salt

1 tsp. black pepper

1/4 cup milk to seal and glaze


METHOD: Preheat oven to 400 F (200 C). Fit pastry into a pie dish. Roll out remaining pastry for the pie lid. Set aside.


Combine barracuda, potatoes, garlic, rosemary, cream, salt and black pepper in a pan. Bring to a boil and simmer for 5 minutes until thickened.


Moisten edges of pastry base with half the milk. Spoon in the fish mixture. Put the pastry lid on top and crimp to seal.


Brush remaining milk over the lid to glaze. Bake for 45 minutes or until golden. Serve hot with a light salad and soft rolls.


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Serves 4


INGREDIENTS:


1/2 lb. potatoes, peeled, diced and boiled

1/2 lb. cooked barracuda, skinned, deboned and chopped

1 cup Asiago cheese, grated

1 tbsp. butter, melted

1 tsp. parsley

1 onion, diced

2 cloves garlic, crushed

1 tsp. salt

1 tsp. black pepper

2 eggs, beaten

1 tbsp. all-purpose flour, sifted

1 cup breadcrumbs

salad to serve

buttered rolls to serve


METHOD:


Preheat grill to hot and put oven rack in top middle of oven. Meanwhile, heat butter. Add onion and garlic. Fry gently until starting to go golden. Add parsley and cook until dark green, about 4 minutes. Stir occasionally.


Using a food processor, puree potatoes, half the barracuda meat, Asiago cheese, onion mixture (including butter) , salt, black pepper and 1 egg in a bowl. Fold in remaining barracuda meat for texture.


Divide mixture into 24 portions. Dust hand with flour and make each portion into a ball. Dust each portion with flour and brush with remaining egg. Dip each one in breadcrumbs and put on a non-stick pan. Grill for 5 minutes each side until golden. Serve hot with a salad and buttered rolls to serve as a great accompaniment to meat and poultry for a tasty dinner.


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Serves 4


INGREDIENTS:


1 large foil roasting bag

1 fresh whole small barracuda fish (if frozen, defrost thoroughly in fridge before using - ensure there are no ice crystals in the inner cavity)

2 cups breadfruit, peeled, cored and diced

1 cup salted butter, softened

1 tbsp. fresh squeezed lemon juice

1 tbsp. fresh parsley, chopped

1 shallot, finely chopped

2 tsp. coarsely ground black pepper

parsley sprigs to garnish


METHOD:


Preheat oven to 375 F (175 C). Grease inside of roasting bag and put it on a heatproof cookie sheet.


Using a food processor, blend butter, lemon juice, parsley, shallot and black pepper for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs.


Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside.


Wash barracuda with water. Place fish inside the roasting bag and top with the breadfruit and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors.


Bake in the oven for 45 minutes, or, if using a barbecue, follow the barbecue's manual directions for foil baking fish according to weight. Serve hot garnished with parsley sprigs, accompanied by a salad.


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Servings/Makes: 4 portions



Ingredients:
1.2 kg of barracuda
400 g cucumber
1 dl Extra virgin olive oil by San Giuliano oil mills
2 tbsp dry white wine
½ bunch of parsley
2 cloves of garlic
red peppers
lemons





Directions:
Once you have scaled, gutted washed and thoroughly dried the fish, rub into it salt, garlic, parsley and chopped red peppers. Put in the stomach a few bulbs of dried wild fennel, surround it with the onions, pour over some extra virgin olive oil and bake for 25 minutes on a medium heat. When the fish has reached cooking temperature, take it out and pour over the dry white wine. It will be cooked when the dorsal fin is easily removable. Cut into thin slices and leave to marinate for about 15 minutes in lemon juice, cucumber, white wine, salt and red peppers; take the cucumber from the marinade and place it on the service plate, place it carefully above the just cooked fish and quickly take it to the table. Serve on warm plates with extra virgin olive oil as required.


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Serves: Varies
Barracuda fillets
Lime
Mixed dried herbs
Vegetable oil

Heat oil in large fry pan, cook fillets sprinkled with lime juice and any herbs available. Turn once, don't over-cook (just until fish flakes with fork). Serve with rice or potatoes.


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cut barracuda head off

throw body of barracuda in garden for fertilizer or neighborhood cats

boil head for 30 minutes or until all flesh is off

dry skeleton and head, leave to cool

place on wall with picture of you and fish . .

sm

Pescado[/url] Vieja (Fish Stew)
Catch it while it's hot!

1 tablespoon vegetable oil
2 medium onions, chopped
1 green bell pepper, diced
1 package (1.5 ounces) Lawry's Original Style Spaghetti Sauce Spices & Seasonings
3/4 teaspoon Lawry's Garlic Powder with Parsley
1/2 teaspoon Lawry's Seasoned Salt
2 cans (14 1/2 ounces each) diced tomatoes
1 large red potato, cubed
1 can (14 1/4 ounces) beef broth
1/3 cup dry red wine
1 bay leaf
1/2 teaspoon celery seed
1 pound calico bass, sand bass or barracuda (varieties can be combined to equal 1 pound), cubed

In Dutch oven, heat oil over medium-high heat until hot. Add onion and bell pepper; sauté 3 minutes. Stir in remaining ingredients except fish. Bring to a boil; reduce heat, cover and simmer 20 minutes. Add fish. Simmer 10 to 15 minutes longer until fish is cooked.

Makes 10 servings

Prep time: 25 minutes
Cook time: 35 minutes

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Ingredients
3 kg barracuda , head and tail removed
salt to taste
10 ml fish spice
6 cloves garlic, crushed
200 g butter
7 ml dried origanum
1 large lemon, juice
2 lemons, sliced into wedges
MARINADE
250 ml sunflower oil
125 ml olive oil
15 ml peri-peri oil
375 ml dry white wine
1 large lemon, juice
3 sprigs fresh rosemary
1 bunch chives, chopped
freshly ground black pepper



Method:
Wash the fish well and pat dry. Place it in an oven dish and make deep slashes in the flesh, about 5 cm apart. Rub in the salt and fish spice. Mix the garlic, butter and origanum, and rub into the slashes. Spread the remaining butter mixture on top and along the sides of the fish. Sprinkle the lemon juice over the fish. To make the marinade blend the oil, olive oil, peri-peri oil, white wine and lemon juice, and pour over the fish. Place the rosemary sprigs and chives alongside the fish. Season the fish with a little freshly ground black pepper and leave to marinate in the refrigerator for about 24 hours. Cook the fish in a covered gas or Weber braai or in the oven at 150 ºC for about 1 1/2-2 hours. (The secret is to allow the fish to cook slowly as it's fairly thick. Reduce the cooking time for a thinner fish.) The fish is cooked when the flesh flakes easily with a fork. Place the cooked fish on a serving platter, pour over the remaining marinade and serve with plenty of lemon wedges and savoury rice (see recipe), Italian bread and mango salad.


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Serves 6

Salad

• 4 Ea. Chayote squash peeled and julienne
• 2 Ea. Red pepper seeds removed and sliced thin
• 2 Ea. Yellow pepper seeds removed and sliced thin
• 2 Ea. Carrots peeled and julienne
• 1 Ea. Head salad spinach, stems removed and sliced thin
• 1 Ea. Red onion sliced thin
• 1 Bu. Chives cut into 2 inch strips
• 1/2 Small red cabbage sliced thin
• 1/2 Tsp. Kosher salt
• 1/2 Tsp. Pepper

Toss together all ingredients and dress with vinaigrette Vinaigrette

• 1/8 C. Fresh lime juice
• 1/4 C. Pure olive oil
• 1/8 C. Rice wine vinegar
• 1/4 Tsp. Cumin
• 1 Tsp. Fresh chopped garlic

Combine all ingredients.

Tomato Epazote Relish

• 20 Ea. Roma tomatoes, seeded and cut to a medium dice
• 2 Tb. Fresh chopped Epazote (If not available use fresh basil)
• Juice of three limes
• 1 Tsp. garlic
• 3 Tb Fine chopped red onion
• 2 Tb. Fine chopped scallion greens
• 1 Small Jalapeno seeded and diced extra small
• 1/2 Tb. Honey
• Salt and pepper to taste

Combine all ingredients and let sit for 2 hours in refrigerator.

To Serve

Season Barracuda fillets with salt and pepper. Grill over medium high heat for approx. 2 minutes on each side, depending on thickness and desired doneness.

Place tossed salad in center of the plate, place grilled fish on top of salad and top with relish. Garnish with fresh cilantro sprigs


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Ingredients (serves 1)

150g ‘Diamond Cut’ Barracuda Portion
1x 2cm Thick Slice Aubergine
3-4 Semi Dried Tomatoes
50ml Red Wine
1 Strip Courgette Peel
50g Risotto Rice
10g Finely Diced Onion
1 Clove Diced Garlic
60ml Tomato Juice
50ml Fish Stock
15g Grated Romano Cheese
25ml Olive Oil
2 Sprigs Finely Chopped Rosemary
10ml Balsamic Vinegar
5g Raw Sugar
Seasoning

Method

Season fish, brush with olive oil then grill both sides until cooked. Season aubergine and soak in olive oil for 5 minutes, then remove and grill till cooked. Blanch courgette strip in boiling water to soften, keep to one side. Bring wine to boil, add semi-dried tomatoes then remove from the heat and leave to cool. Heat 10ml oil in a small pot and cook the Rice, onion and garlic for a few minutes. Add a little tomato juice and stock and stir until absorbed by the rice, then continue adding juice and stock slowly and stirring until all but 10ml of juice remains. Season and remove from heat then stir in cheese until melted and well mixed. Mould the risotto in a ring with the courgette strip on top of the grilled aubergine on the plate. Place fish on top. Heat remaining oil with the drained tomatoes, vinegar, sugar, tomato juice and seasoning. Drizzle around plate and arrange tomatoes. Sprinkle fish with chopped rosemary and serve.


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Ingredients

1/3 cup dry sherry
1 tbsp minced gingerroot
1 tbsp low sodium soy sauce
1 tsp honey
1 cl garlic minced
1 lb Barracuda steaks cut into 4
1 pieces


Directions

Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass
Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils.
Cool Slightly. Place Barracuda in An 11 X 7 X 1 1/2 in. Baking Dish. Pour
Marinade Over barracuda. Cover & Chill 2 Hours. Remove barracuda From
Marinade, Reserving Marinade. Preheat A 10 Inch. Browning Skillet At
High For 8 Min. Arrange Barracuda On Hot Browning Skillet With Thickest
Portions To The outside. Microwave Uncovered At High For 2 Min. Turn
Steaks Over & Baste With Marinade. Microwave At High For 1 1/2 To 2
Min. Let Stand Covered 2 Min. Serve Immediately With Warm Marinade.
(May Also Grill Outdoors.)


Servings: 4 servings


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Barracuda fillets
Egg
Crushed cracker crumbs (I used water crackers)
Vegetable oil
Mixed dried herbs

Dip fillets in egg, then in crumbs seasoned with salt, pepper and herbs. Fry in hot oil until breading is crisp and fish flakes with fork.

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by davetclown

Ingredients

• 1 lb. California Barracuda steaks
  
• olive oil
  
• 4 sourdough sandwich buns
  
• spicy tomato relish
  

Directions Lightly brush buns and California barracuda steaks with olive oil. Warm or toast buns on the grill then set aside to keep warm. Grill California barracuda steaks to desired doneness (10 minutes total per inch of thickness). Place on a plate and remove skin and bones. Pile grilled barracuda on one side of bun and top with spicy tomato relish.

Serving Hint: Before heating, make an indentation in the bottom half of each bun by removing some of the bread. This will help keep the grilled seafood from falling out during serving and eating.

Spicy Tomato Relish
1/2 cup sweet red pepper, chopped
1 cup onion, chopped
2 cloves garlic, minced
1-2 jalapeno chiles, minced
1 cup tomatoes, seeded and chopped
1 lemon, juiced
1 Tbsp. brown sugar
1/4 tsp. salt

Combine all ingredients in a small saucepan and cook uncovered until thick, about 20 minutes. Serve warm. Makes approx. 2 1/3 cups.

back to the top.


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by davetclown

Ingredients

• 1 large foil roasting bag
  
• 1 fresh whole small barracuda fish
  
• 2 cups breadfruit (peeled + cored + diced)
  
• 1 cup salted butter
  
• 1 tbsp. fresh squeezed lemon juice
  
• 1 tbsp. fresh chopped parsley
  
• 1 finely chopped shallot
  
• 2 tsp. coarsely ground black pepper
  
• parsley sprigs to garnish
  

Directions Preheat oven to 375 F (175 C). Grease inside of roasting bag and put it on a heatproof cookie sheet.

Using a food processor, blend butter, lemon juice, parsley, shallot and black pepper for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs.

Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside.

Wash barracuda with water. Place fish inside the roasting bag and top with the breadfruit and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors.

Bake in the oven for 45 minutes, or, if using a barbecue, follow the barbecue's manual directions for foil baking fish according to weight. Serve hot garnished with parsley sprigs, accompanied by a salad.




16 species contest 2004
Dave
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Hi
How close in taste is barracuda and pike?
I have never tried barracuda but find it difficult to find/buy pike where I live (living in the uk.. but I am swedish )
Someone told me that barracuda is pike but without the small bones.
We have always cooked the pike we catch in the oven with milky cream and horseradish.... LOVELY.

lenamariesands@hotmail.com

Lena

Barracuda is very different from Pike. Barracuda does not have the Y bones that Pike and other fish will have but it does have distinct gamey taste to it due to the bloodline in the fish.

You can smoke Barracuda and confuse it with the taste of Tuna. Therefore it does make good Tuna quality sandwiches. It is not always good fish for frying becuase of the natural oils. Frying is a delcate method and requires careful attention. Baked, broiled or BBQ is my method of choice when I don't feel like smoking them.


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