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Blackfish Recipes

post #1 of 26
Thread Starter 
With a freezer-full of "Fresh" Blackfish, I'd like to share howI've been cooking them, plus any suggestions on different ways of cooking it.

Salt, Pepper, Garlic, sometimes Paprika, sometimes Red Jalepeno powder, Basil or Thyme (dried).

Heat cast iron frying pan over medium heat, lightly oil the bottom of the pan, then wipe it off with a paper towel. When the pan is nice and hot, I put 1 or 2 fillets in the pan, turn it after 1 minute, and after 1 minute more I lower the heat, turn the fish again, add some white wine, then some Lemon juice and white vinegar (not much) & cover. 3 minutes turn the fish until it's done.

If I do it right, when I take the fish out there is a little "juice" or sauce left in the pan. The best part is when I put the next fillet in the pan, the sauce tastes much better because of teh all teh brown bits that scrape off teh bottom when the wine is added.

Any comments and/or recipes for Blackfish I'm all ears (and hair).
post #2 of 26
The fish and chips recipe I posted below was used with blackfish, it was superb. Check under tims batter post below
post #3 of 26
hey Billy here is a vinaigrette style sauce you can use on pan seared fish, just ladle it over after your fish is done.
1 Lemon Juiced, 2 tabl.Sherry Ving., 1-Shallot minced, 2 clove Garlic minced, 1 tabl.Dijon Mustard, 1/4 cup Creme Fresh or sour cream, 1 teasp.Parsley, Chive, Capers chopped 1/3 Cup Extra Virgin Olive Oil Salt & pepper, adjust seasoning to taste. Stream the oil in at the end.
post #4 of 26
marinate in Teriyaki & sesame oil, about 2 to 1 mix & grill.
post #5 of 26
I prefer to bake my blackfish.
I take a baking pan and apply a light coat of virgin olive oil to the bottom(butter will work as well as Pam)then cover with some bread crumbs(light cover).
Next in a bowl I mix lemon juice, salt, pepper, garlic, a lil paprika (actually any spices you want-like Old Bay, Cajun spices, lemon pepper, etc) and then "roll" the fillets in the spice mix.
I place the fillets on the pan/sheet trying to cover the entire bottom.
I then take a can or two of lump crab meat or whatever type is on sale(hey, call me the Frugal Gourmet ) drain and spread it over the fillets.
Next I take some fresh uncooked peeled shrimp and spread them across the top of the fillets and crabmeat.
Cover sparingly with some more bread crumbs.
Place in pre-heated oven (400-425 degrees) for about 12 to 20 minutes depending on thickness of fillets.
Pretty simple, but tastes like a meal fit for a king.
post #6 of 26
Sounds good Tog man are you coming to the fling with this dish?!!
Let me clarify this one also, when I say "pan sear" it is a technique that is done in a saute pan with olive oil over high heat to give fish a nice golden crust then it is finshed in the oven -baked. this imparts texture & flavour on the surface of the fish, which you can then top with you favorite goodies.

[This message has been edited by Marksharky (edited 02-05-2002).]
post #7 of 26
could be a possibility...
post #8 of 26
Thread Starter 
Mark - thanks for the clarification of Pan Searing. This is what I do with breaded Chicken Cutlets - high heat, 30 seconds on each side - then remove to a paper towel to soak up oil.

Do you Pan Sear the fish in the same pan as you place in teh oven? This assumes you have a pan/skillet which can go into the oven (like the Le Creuset 12 inch frying pan - ohhh so sweet)

Gottog - The King likes everything there except the crabmeat. Will try that one soon, as I enjoy shrimp and it's not rocket science - although I enjoy rocket science cooking.

Thanks for the other recipes as well - I have enough fish to try them all!!
post #9 of 26
Basically I do the blackfish like something like a chicken caccitore. (it looks like it ---same kind of ingredients)...tastes good.

Bake the blackfish for about a total of 20minutes or so. While baking the blackfish saute vegetables separately--- green and red peppers, onions, mushrooms. Then at the last 3 or 4 minutes I add the vegetables with tomato sauce onto the blackfish in the oven. Really comes out good.

mudman
post #10 of 26
tried something really simple the other day.

Took a can of Manhattan Clam Chowder, poured it into a baking dish. Took my fillets, seasoned em with some virgin olive oil, salt, lemon pepper, garlic, old bay, and paprika...rolled in some bread crumbs. Placed the fillets over the chowder, dumped the excess bread crumbs in to thicken the soup, baked at 375 for about 20minutes. Served over some rice....was pretty darn good
post #11 of 26
Bump
post #12 of 26
Similar to Joe's recipe, I like to cut them into cubes and marinate them in teriyaki and sesame oil. Then I make kabobs with them, using onions, peppers and mushrooms. Before broiling, I sprinkle them with sesame seeds. Then I broil them until well done.

Glad I'm going togging tomorrow.
post #13 of 26
I like to make tog/shrimp cocktail. Very simple. You just take finger size pieces of blackfish and either steam or boil till done. Let 'em drain and put in fridge. Whip up you favorite cocktail sauce, mine has plenty of tabasco, horseradish and lemon. Take the fish out of the fridge, when chilled and just dip and eat. Mmmm Mmmm. Hard to beat with your favorite cold brew.

ORRR, I recently took a few slabs of tog filets to my favorite Chinese restaurant where I am well known. I am not totally sure how they do it but the cut the tog into chunks and then coat it with salt, pepper and I'm not sure what else. They deep fry it and spread sliced jalapenos around it. Wow, awesome.

Spigola
post #14 of 26

we never freeze any fish and  we spread the wealth with any leftover

post #15 of 26
what just happened?
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