Catch of The Day
It’s difficult not to gourmandise* on your own personal “catch of the day.” Got a favorite way you like to cook your catch? A cool way you create your tasty eatables? However you like to gobble, devour, nosh, or chow down on your seafood, email me here at [email protected] along with any photos or fish stories you care to share. We’d love to hear from you because we too are always looking for new ways to chef up our ocean delicacies.
*Gourmandise– [goo r-muh n-deez] French origin, verb, an unrestrained enjoyment of fine foods, wines, and the like.
BUCKETS BAKED SALMON
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- 1 Salmon
- 1 Onion
- 2 Lemons
- Milk
- Aluminum foil
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Gut salmon and cut off the head and fins, or if preferred you can use steaks or fillets.
Line a baking pan with aluminum foil leaving enough to cover the fish.
Slice one onion thin and 2 lemons and either stuff into the whole fish or layer on the fillets/steaks. Pour milk to cover the fish 3/4 way and cover with the aluminum foil. Bake for 40 minutes or until flaky.
This recipe poaches the fish but does not take way the wonderful flavor of the salmon. You can also use any of your favorite seasonings to taste.
This recipes was sent by Jenifer Lindsey. Jenifer had this to say:
“This recipe I have been using for many years. I learned it while working at Pillar Point Fishing Trips as a younger girl for Capt. Al Guest, also known as ‘Bucket’.”
HALIBUT HAWAIIAN
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- 2 skinned halibut filets
- 1/2 cup white wine
- 1 Tbs lemon juice
- juice from 1/2 orange
- 1 tsp sugar
- 1/2 cup shredded or flaked coconut
- 2 Tbs chopped macadamia nuts
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PreHeat oven to 450 degrees on bake. Melt 2 Tbs. butter in an oven ready pan. Dip fillets in butter, coat both sides and place in pan. Cover tops of both fillets with coconut and chopped macadamia nuts. Place in oven for 6-8 minutes depending on thickness of fillet. (8 minutes for 1 inch thick is my general rule). Be careful not to overcook. Note that fillets do not get turned.
Carefully remove hot pan with fillets from oven. Place fillets on serving plate.
Prepare sauce by reducing 1/2 cup wine in a small saucepan to about 1/4 cup on a medium to high burner. Add lemon juice, orange juice and sugar while reducing. To finish add 2 Tbs. of cold butter to sauce. Plate up the fillets and serve with the sauce on the side or pour over the fish as desired
This recipe is provided by Doyle Souders. Doyle adds:
“We have been fixing this with a small green salad with orange sections in it. The combination of orange, coconut and macadamia nuts along with the halibut is really nice.”
FISH AU GRATIN CASSEROLE
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- 1 1/2 lbs. fish fillets
- 1/2 tsp. salt
- 2 tbsp. cooking oil
- 1 cup chopped onion
- 3 tbsp. all-purpose flour
- 1/2 tsp. salt
- 1/8 tsp pepper
- 1 1/2 cup milk
- 1 cup grated medium cheddar cheese
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Lay fish fillets is greased 3 quart casserole. Sprinkle with first amount of salt.
Heat cooking oil in frying pan. Add onion and saute gently until soft.
Mix flour, salt and pepper into onion. Stir in milk until it boils and thickens. Pour over fish.
Sprinkle with cheese. Bake, uncovered in 350F oven for 30 to 35 minutes until fish flakes easily.
Serves 4-6