Something's Fishy!

Teriyaki Marinated Salmon with Honey Habanero Glaze

2-3 pound salmon fillet

Marinade:
1 cup soy sauce
I cup golden brown sugar
1 tbsp. minced fresh garlic
1 tsp. grated ginger
1 tsp. course ground pepper
set aside 1 tbsp. of this marinade for the glaze

Glaze:
1 tbsp. reserved marinade
1 tbsp. honey
1 to 2 tsp. crushed habanero peppers
2 tsp. fresh lemon or lime juice (optional)
1 tbsp. melted butter (optional)

Combine the marinating ingredients in a shallow stainless steel, Pyrex or ceramic pan. Choose a pan that is just slightly larger than your fillet. Score the salmon diagonally every two inches to within G inch of the skin. Place the fillet flesh side down in the pan then turn it over. Ladle more marinade on top and into the scores and marinate for 2-4 hours, longer if your salmon is from a large king. Continue to ladling more marinade over the fish every 20 minutes or so. Be sure to keep your salmon refrigerated until ready to cook.

Prepare your grill. Place the salmon fillet in a metal fish basket or other metal rack that encloses your fillet and place it skin side down on the grill. When it looks like it is cooked about halfway through, turn it over and continue cooking until it is nicely browned. Open the basket and turn it onto an oven-proof serving platter and brush or drizzle the honey habenero glaze on the top of the salmon. If the fillet isn’t done in the center, you can finish it in a 300°F oven. Be sure to check it frequently so it doesn’t become over-cooked and dry at the center.

Fish Batter

1c. flour
1 tsp. salt
1 tsp. sugar
1/2 tsp. baking powder
1c. beer ( you can tip the rest) Lol

Mix all together, dip fish in and fry til golden brown.

This works good with shrimp too and if you have any left over batter just drop teaspoon fulls into the oil and cook. Hope your family enjoys this as much as we do.

Bacon Wrapped Trout

1 C soft butter
3/4 pkg dry onion soup mix
pepper
3 lbs trout
1/2 lb bacon

Combine butter, soup mix, and pepper. Spread fish with this and wrap with bacon. Secure with toothpicks. Cook on grill 10 mins each side or until fish flakes easy.

Baked Haddock with Creole Sauce
Place in a casserole:
Haddock steak or fillet

Melt in a heavy frying pan:
1 Tbsp butter

Add and cook until bubbling:
1 Tbsp flour

Add and let boil 10 minutes:
2 cups stewed or canned tomatoes
½ green pepper, diced
½ small onion, sliced
1 tsp sugar
3 whole cloves
¼ tsp salt

Add additional seasoning if necessary. Strain sauce. Pour half of sauce over fish and bake in a 350 degree oven about 50 minutes.
During baking, baste fish with remaining half of sauce. Place on top of fish during last 10 minutes of baking: ½ lemon, sliced

Tomato Soup Sauce (Makes Fish Tasty)

Bake fish in a zippy tomato soup sauce and your family will ask for frequent seafood suppers.

For sauce:
Simmer ½ cup each of chopped onion and green pepper in 2 Tbsp shortening
Stir in 1 can condensed tomato soup
1 tsp salt
½ cup shredded cheese
Heat until cheese is melted.

Place about 1 pound of fish fillets in a baking dish; pour sauce over it. Bake at 350 degrees for about 25 minutes.

Creole Sauce

Creole sauce is delicious with broiled fish. Cook it slowly until it is thick – don’t be tempted to add flour.

Heat in heavy skillet:
3 Tbsp fat

Add and cook slowly about 5 minutes:
½ cup chopped green pepper
½ cup chopped onion

Add:
2 ½ cups stewed or canned tomatoes
1 tsp sugar
few grains ground cloves
few grains cayenne
1 tsp salt
¼ tsp pepper

Continue cooking slowly over low heat until thick; this takes about 40 to 50 minutes.
Makes about 2 cups.

Fillet fish, cut into strips about 1" wide. Pack Loosely into quart jars until about 3/4 full. Add to each jar the following:

2 to 2 1/2 tsp. of salt

1/4 cup sugar (white or brown)

2 tsp. pickling spices

1 to 2 medium onions finely sliced

Top off jars with white vinegar and refrig for 3 to 4 days. Depending on thickness of the fillets. The fish should be completely pickled in that time. Garlic could be added with the onions.

5 qt ice cream pail of fish fillets - cut into pieces

1 cup uniodized salt

Cover with cider vinegar. Stir well each day for 3 days. Drain - rinse in cold water and drain well. Layer fish back into pail with raw sliced onions.

1 qt vinegar (white)

2 1/2 cup white sugar

3 oz lemon juice (real lemon)

2 tbsp pickling spice

Boil hard for 5 minutes, cool to luke warm and pour over fish. Let stand for one week.

Notes: The fish should be completely pickled in that time. Garlic could be added with the onions.

12 oz of fish

4 tbsp. of flour

2 eggs

1/4 cup milk

1/2 stick butter

1 minced green onion

lemon juice from one slice

1 clove of garlic

1 tsp. minced fresh basil

salt to taste

Combine eggs and milk. Soften butter. Fold in onion, lemon juice, garlic and basil. Dredge fish in flour then dip in egg mixture.Place in shallow baking pan skin side down. Top fish with basil, butter and seasoning or plain salt. Bake uncovered in 400 oven for 7-10 minutes or until fish is firm

1 can (16 oz) of stewed tomatoes

3/4 tsp dill seed

1/2 cup diced onion

Dash of salt and pepper

Mix ingredients and pour over fillets in baking dish. Bake at 400 for 3 to 5 minutes.

1 Lb. fish fillet

1/2 cup beer

oil for frying

1/2 cup flour

1 egg

1/2 tsp salt and pepper

In small bowl beat beer and eggs, add flour, salt and pepper. Beat until smooth. Dip fish into batter; allow excess batter to drip off. Fry at 375 degrees for 3-4 minutes or until golden brown and fish flakes easily with fork. Drain slightly on paper towel . Note: Serves 2-3 people. Let oil sit until cool

Frying Magic

Corn Flake crumbs

Shore Lunch

A little salt

Cooking oil

Mix equal amounts of the following in a gallon sized baggie: Frying Magic, Corn Flake crumbs. Shore Lunch. Add a little salt. Throw in moist fish fillets into baggie a few at a time. Coat well. Deep fry or pan fry till golden brown - for 2 minutes on each side if you pan fry - 5-7 minutes if you deep fry

2 Lb. fish fillets

1 tub of saltine crackers

oil for frying

1/2 cup flour

2 eggs

Splash of milk

Mix together the eggs and milk. Dip the fillets in egg/milk mixture. Fry them in the hot oil. Serve with "Fishy Dip". Make left over batter into "Bobbers". Drain slightly on paper towel

Bobbers: While the pan is hot, use the leftover batter ingredients. Mix then together into small patties. Fry them like fish. If the mixture is too wet, stir-in a little oatmeal. They are just as good as the fish.

Fishy Dip: In a cereal bowl, mix mayonnaise, & Dorothy Lynch (or French) dressing in equal portions. Stir and serve.