Fishing

This thread is just for the Scorpionfish and Sculpin Recipes. There are off seasons for these fish so be sure it is legal to catch and posses them beforehand.

You must excersize extreme caution when handling these fishes as well. They do contain spines that can inject poison even when they are dead.


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Ingredients

• 12 ounces fresh skinless and deboned Scorpionfish fillets, 1/2-3/4-inch thick
• 1/3 cup coarsely chopped fresh oregano
• 1/3 cup coarsely chopped fresh cilantro
• 1/4 cup sliced green onion
• 1 clove garlic
• 1 tablespoon fresh lemon juice
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper


Directions

1. Use fresh Scorpionfish. Rinse fish; pat dry with paper towels. Cut into (6-ounce) pieces. Set aside.


2. In the bowl of a food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. Cover and process until chopped. (Or, use a knife to finely chop oregano, cilantro, green onion, and garlic. Transfer to a shallow bowl. Stir in lemon juice, oil, salt, and pepper.) Generously coat both sides of bass filets with the herb mixture.


3. Cook the fish on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until the fish just begins to flake easily with a fork. To serve, cut each piece in half. Makes 4 servings.


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In the middle of winter, when the February blahs have you longing for summer, take out a few packages of Scorpionfish fillets (or other fish with light flesh and low oil content) and try this recipe. The addition of the citrus sauce brings back the warmth of summer.


Note: Proper freezing technique is the key to preserving the taste of freshly caught fish for months after their capture. I recommend placing the fillets in a zip-lock freezer bag. Fill the bag with water and put in a freezer. After 12 hours, check to see that the fish is frozen in ice. If any portion of the fillet is sticking out of the ice, fill with more water until covered, then re-freeze. Once the fish is frozen in ice, remove any air that you can from the bag and reseal. This should keep the fish good for four to six months.


4-6large fillets

plain flour

1/4cup butter

1 tablespoon olive oil

2 tablespoons lemon juice

1/2 cup grated mozzarella cheese



1. Rub fish fillets with flour on both sides. Heat butter and oil in large frying pan, add fish and cook on both sides until brown. Add lemon juice and continue to cook until fish is just tender. Place fish on serving plates, top with a little sauce, then sprinkle with cheese. Grill a few minutes or until cheese is melted and bubbling. Serve immediately with sauce.



CITRUS SAUCE


8 ounces half-and-half cream

1 tablespoon dry sherry

2 tablespoons dry white wine

1 teaspoon grated orange rind

1 teaspoon grated lemon rind

2 tablespoons lemon juice

2 egg yolks slightly beaten



1. Combine cream, sherry, wine, orange and lemon rinds and lemon juice in saucepan. Bring to a boil, reduce heat and let simmer uncovered for about 10 minutes. Remove from heat and quickly stir in egg yolks. Continue to stir until sauce slightly thickens, and use immediately.


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Ingredients

• 1/2 to 1 teaspoon cumin seed

• 3 large carambola (star fruit)

• 1 small lime

• 1/2 of a small fresh poblano pepper, seeded and finely chopped

• 2 tablespoons snipped fresh cilantro

• 1/2 teaspoon salt

• 1 pound sea bass or red snapper fillet, cut into 4 fillets about 1 inch thick

• 1/4 teaspoon ground red pepper

Directions

1. In a dry skillet cook cumin seed, uncovered, over medium-high heat for 1 to 2 minutes or until toasted, shaking the skillet frequently. Set cumin seed aside. Slice 1 carambola; cover and chill. Chop remaining carambola; set aside. Finely shred lime peel; set aside. Peel, section, and chop lime. In a bowl combine toasted cumin seed, chopped carambola, chopped lime, poblano pepper, cilantro, and 1/8 teaspoon of the salt; cover and chill.

2. Rinse fish fillets; pat dry. Sprinkle with remaining salt, ground red pepper, and lime peel.

3. In a covered grill arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place fish fillets on the grill rack over drip pan. Cover and grill for 8 to 12 minutes per 1-inch thickness or until fish just begins to flake when tested with a fork. Serve with carambola salsa; garnish with sliced carambola. Makes 4 servings


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Serves: 4 Prep. Time: 30 minutes

4 Scorpionfish fillets
Salt and Pepper to taste
Water
2 T. butter
2 T. flour
1 1/2 cups milk
3/4 cup Swiss cheese, grated
1/4 cup sherry
1/4 cup Parmesan cheese, grated

Place fillets in large skillet and season with salt and pepper. Barely covering fillets with water, simmer until fish flakes easily with fork. Meanwhile, melt butter in saucepan. Add flour and cook until flour browns, stirring constantly. Gradually add cold milk, stirring until well blended. Simmer until thickened. Add Swiss cheese and cook until cheese melts. Add sherry, then remove from heat. Place fish in baking dish and cover with sauce. Sprinkle Parmesan cheese over fish and place in oven under broiler until sauce browns on top. Serve immediately with small, boiled Irish potatoes


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2 lbs. Scorpionfish fillets
salt and pepper to taste
1 1/2 cups fresh bread crumbs
1 1/2 cups walnuts, ground
1 1/2 tsp. rosemary, crushed
1 tsp. marjoram leaves
1/2 tsp. thyme leaves
1 cup flour
2 eggs, beaten
1/3 cup butter
1/3 cup oil
lemon wedges

Sprinkle salt and pepper on fillets. Combine bread crumbs, walnuts, rosemary, marjoram and thyme.

Roll fillets in flour, then dip in eggs and roll in crumb mixture. Heat butter and oil in frying pan until hot, but not smoking.

Place fish in pan and fry at medium heat for 4-5 minutes on each side, or until fish browns and barely flakes when tested with fork.

Drain fillets on paper towels. Serve with lemon wedges.


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1 lb. Scorpionfish or Sculpin fillets
cooking oil
2 T. melted margarine
lemon juice
parsley flakes
paprika

Wash fillets and pat dry,. Put fish on oiled broiler pan. Brush fish with margarine and drizzle with lemon juice. Add parsley flakes and paprika. Broil until fish is golden brown on one side and flakes easily, about 10-15 minutes


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2 lbs. fillets
1 small tomato, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/4 cup butter
1/4 cup green chili salsa
2 T. lemon juice
3 T. black olives
1 T. parsley, minced
1 garlic clove, minced
salt
hot pepper sauce
1/4 cup dry white wine

Combine tomato, onion, green pepper, butter, salsa, lemon juice, olives, parsley, garlic, salt and hot pepper sauce in a 13X9X2-inch baking dish. Bake for about 10 minutes. Stir and add wine. Place fillets on top of sauce and spoon some sauce over fish. Cover and bake for about 20 minutes, depending on thickness of fillets.


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2 pounds fillets
Lemon juice
Flour
Salt and black pepper to taste
1/2 cup peanut oil

Batter

1 cup flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup beer

Slice fillets into 2-inch strips.
Sprinkle with lemon juice and roll in flour seasoned with salt and pepper.
Prepare batter by combining flour, salt and cayenne pepper, then gradually blend in beer until thoroughly mixed.
Heat oil in cast iron dutch oven or fish fryer.
Dip fillets in batter and fry until golden brown.
Drain on paper towel to remove excess grease.
Serve with hot sauce or tarter sauce.


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• 1/2 cup flour
  
• 2 tablespoons cornstarch
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1 egg yolk
  
• 1/2 cup water
  
• 1 egg white
  
• Approximately 1 pound Sculpin fillets
  
• 1 lemon
  
• Oil for deep frying
  

Combine the flour, cornstarch, pepper and salt and sift together onto a plate or piece of waxed paper.
Beat the egg yolk and water to a smooth cream then incorporate the flour mixture a few tablespoons at a time.
Just before using the batter, beat the egg white until stiff enough to stand in peaks when lifted on the beater.
Scoop the egg white into the batter and fold it gently with a spoon or spatula.

Heat the oil in a deep heavy pan.
Pat the fish fillets dry with paper towel.
Pick up fillets with tongs and dip into batter and carefully drop into the hot oil.
Deep fry for four to five minutes, turn them as they brown. This will require about three minutes.
After they brown, transfer the fillets to paper towel or a brown paper bag to drain excess oil.

Arrange fillets on warm platter and serve at once accompanied with wedges of lemon.


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1 Lb. of Sculpin Fillets

1 can cream of mushroom soup
1 cup shredded cheddar cheese
paprika

Spray baking dish with Pam, season fillets and put in baking dish. Put cream of mushroom soup over fillets (undiluted) top with grated cheese and sprinkle paprika over top

Bake at 350 degrees for 20 to 25 minutes

Can be put over noodles or rice or just as a main dish.


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1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon Lawry's Garlic Powder with Parsley
1/2 teaspoon Lawry's Seasoned Pepper
1/2 cup flour
2 tablespoons butter OR margarine
1/2 cup dry vermouth OR dry sherry wine
1 to 1 1/2 pounds sculpin fillets, cut in 4 pieces
1/4 teaspoon chicken bouillon granules
1/4 cup water
1/4 cup minced shallots
1/2 pound fresh mushrooms, sliced
2 teaspoons minced parsley (garnish)

In 9-inch pie plate, combine Seasoned Salt, Garlic Powder with Parsley, Seasoned Pepper and flour. Dredge fish in seasoning mixture; set aside. In large skillet over medium heat, add butter; heat until butter is melted. Add wine to melted butter. Add sculpin; reduce heat to low; cover and simmer 10 minutes. Remove fish to serving platter and keep warm. In same skillet, add chicken bouillon, water, shallots and mushrooms to butter-wine liquid over medium-high heat. Sauté 3 minutes. Spoon over fish. Garnish with parsley.

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1 medium tomato, chopped
1/2 cup chopped red onion
2 tablespoons chopped green bell pepper
1/2 teaspoon Lawry's Seasoned Salt
Dash hot pepper sauce
2 tablespoons dry white wine
2 tablespoons olive oil
1 teaspoon lime juice
1/2 teaspoon Lawry's Seasoned Salt
1/4 teaspoon Lawry's Seasoned Pepper
1 1/2 pounds sculpin fillets, cut in 4 pieces

In medium bowl, combine first five ingredients; blend well and set aside. In small bowl, combine white wine, olive oil, lime juice, Seasoned Salt and Seasoned Pepper. Brush fillets with wine mixture. Place fillets on lightly greased broiler pan. Broil 7 minutes each side, basting often with wine mixture. Remove from oven and top with tomato mixture.

Makes 4 servings

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1 to 1 1/2 pounds scuplin fillets, cut in 4 pieces
3/4 cup plus 1 tablespoon Lawry's Thai Ginger
Marinade with Lime Juice
2 celery stalks, cut in thin diagonal slices
1 red bell pepper, cut in thin strips
2 cups napa cabbage leaves, torn in bite-size pieces

In re-sealable plastic bag, combine sculpin and 3/4 cup Thai Ginger Marinade with Lime Juice; seal bag. Marinate in refrigerator 30 minutes. Remove fish from marinade and place in 9x12x2-inch glass baking dish. Cover with plastic wrap; vent one corner. Microwave on HIGH 3 minutes; rotate once half way through cook time. Microwaving is complete when edges of fish are firm and opaque and the center is translucent. Let fish stand, covered, 5 minutes to finish cooking. In 2-quart glass round baking dish, combine vegetables; cover with plastic wrap; vent one corner. Microwave on HIGH 2 1/2 minutes. Remove from microwave; add 1 tablespoon marinade and blend well. To serve, spoon vegetables on plate and top with fish.

Makes 4 servings

Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
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