Category: Fish

Smoked Fish Chowder

Smoked Fish Chowder

1 FILLET, 10 – 12 OZ., SKIN ON SALMON
2 EARS SWEET CORN, HUSKED
3 STRIPS BACON
4 CANS CONDENSED CREAM OF POTATO SOUP
4 SOUP CANS, OR MORE AS NEEDED WHOLE MILK
1 (8-OZ. PACKAGE) CREAM CHEESE, CUT INTO SMALL PIECES
3 SCALLIONS, WHITE AND GREEN PARTS THINLY SLICED CROSSWISE
2 TSP., OR MORE TO TASTE HOT SAUCE
ALDER RECOMMENDED HARDWOOD WOOD:

Preparation

  • When ready to cook, start the grill on Smoke with the lid open until the fire is
    established (4 to 5 minutes). Arrange the salmon skin-side down on the grill grate. Smoke
    for 30 minutes. Increase the temperature to 350F.
  • Cook the salmon for 30 minutes, or until the fish flakes easily with a fork. (The exact time
    will depend on the thickness of the fillet.) There is no need to turn the fish. Using a large
    thin spatula, transfer the salmon to a wire rack to cool. Remove the skin. (The salmon can
    be made a day ahead, wrapped in plastic wrap and refrigerated.) Break into flakes and set
    aside.
  • When the grill reaches 350, arrange the corn and bacon strips on the grill grate. (The
    salmon will be roasting while you do this.) Roast the corn and the bacon until the corn is
    cooked through and browned in spots, turning as needed, and the bacon is crisp, about 15
    minutes.
  • In the meantime, bring the cream of potato soup and the milk to a simmer over medium
    heat in a large saucepan or Dutch oven on the stovetop. Gradually stir in the cream cheese
    and whisk to blend. Chop the bacon into bits and slice the corn off the cobs using long
    strokes of a chef’s knife.
  • Add to the soup along with the green onions. Stir in the salmon. Heat gently for 5 to 10
    minutes. Add the hot sauce to taste. If the chowder is too thick, add more milk. Serve at
    once.

Cajun Blackened Fish

Cajun Blackened Fish

Blackened-Fish-Sandwich-recipe-2-1024x682

Blackened Cajun Fish
4 x 1/2-lb white fish fillets, such as Walleye, Snapper, Perch, or Cod, skin on or off, scaled and pinboned
1 lemon
For the rub:
10 sprigs of fresh thyme, leaves picked
4 sprigs of fresh oregano, leaves picked
2 cloves of garlic, peeled
2 level teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon sea salt
1 level tablespoon finely ground black pepper
2 tablespoons olive oil
1 lemon
Directions
To make the rub, bash up your fresh herbs and garlic in a pestle and mortar and make a coarse paste. Mix in the spices, salt, pepper and olive oil, then squeeze in the juice of half the lemon, making sure not to let any pips get in there, and stir well.
Score the skin or remove it from your fish. Rub all over both sides of the fish and into the cuts you’ve made. Put in a grill basket before placing on a medium hot grill. Place on the grill let it cook for 3 to 4 minutes. Turn the heat down to low, then, very carefully, flip your fish over and cook for another 3 to 4 minutes on the second side. Cut your remaining lemon half and your second lemon into wedges for squeezing over. Serve them with your fish, a nice salad and boiled or steamed new potatoes dressed in good olive oil or butter. Now a great craft beer and you are good to go.

Basic Salmon Brine

Basic Salmon Brine

salmon planked

 

 

Salmon Brine – A Basic Brine Recipe
1 gallon water
2-1/2 cups canning salt
1-1/2 cups sugar (white or brown)

The sugar and salt needs to be completely dissolved in the water. The best way to accomplish this is to boil the brine. Continue boiling the brine for 5 minutes after the sugar and salt seem to be dissolved. Cool the brine to room temperature, and then refrigerate it down to below 40°F minimum. The best temperature for brining is between 34-36°F.

Crabcakes on the grill

Crabcakes on the grill

Crab cakes are delicious to begin with, but grilling them adds even more flavor. You need a really clean and well oiled cooking grate for this one.
Prep Time: 12 minutes
Cook Time: 10 minutes

Ingredients:
• 12 ounces crab meat
• 3/4 cup breadcrumbs
• 1 small onion, finely chopped
• 1 egg
• 1t paprika
• 2 cloves garlic, minced
• 3 T sour cream
• 1 t parsley flakes
• 1/8 t salt
• 1/8 teaspoon black pepper
Preparation:
Combine all ingredients in a medium mixing bowl. Form crab mixture into 4-5 patties. Place in a shallow dish, cover, and refrigerate for at least an hour before grilling.
Preheat grill for medium-high heat. Place patties on lightly oiled grill grate. Cook for 7-12 minutes, flipping once. Remove from heat and serve immediately.

Lomi Lomi Salmon

Lomi Lomi Salmon

lomi lomi salmon

Ingredients
24 oz Atlantic Salmon
Salt
7-10 medium size tomatoes OR 3 large ones
1 1/2 cup green onions
1 Sarano pepper
½ Lemon
1 large sweet yellow onion

Directions
Makes about 10 servings

1. Wash off well and remove skin.

2. Wash off salmon. Rub salt all over the fish and wrap in plastic wrap. Refrigerate for 10 hours or overnight.

3. Remove from refrigerator and place in a bowl with ice cold water. Replacing water every 30 minutes for a total of 1 hour.

4. Cut into small cube pieces.

5. Cut tomatoes in halves, remove seeds, and dice. Dice onion and sarano as well. Chop green onions.

6. In a new clean bowl, add salmon, tomatoes, onion, and green onions. Mix it well. Squeeze in half a lemon.

7. Place in fridge, let it chill and serve when ready.

Lomi Lomi in Hawaiian means to massage.

Number of Servings: 10

Jop's Lemon Garlic Scallop Skewers

Jop’s Lemon Garlic Scallop Skewers

Grilled Lemon Garlic Scallops

 

 

 

 

 

 

 

 

 

Ingredients:

¼ Cup of Butter Flavored EVOO

1 slice of Sweet Onion, finely chopped

Three Mushrooms (baby bella) finely chopped

2 Cloves of Garlic finely chopped

Juice of 1 Lemon

6 Medium Sea Scallops

A pinch of Sea Salt

4 wooden skewers- soaked in water

Great Summer Fruit Beer or A bottle of Pinot Gregio

 

Directions:

Lightly oil your grill grate with a small amount of the EVOO to prevent sticking

Preheat the grill to Medium/High heat

 

1.In a saucepan at medium heat on the stove, combine the EVOO, Chopped Onion, Mushroom and Garlic  and cook until soft and translucent (about 5 minutes).

2. Remove the mixture from the stove and add in the juice from the Lemon and the Sea Salt

3.  Place the scallops in a bowl, pour the Onion/Mushroom/Garlic mixture over the scallops and lightly stir to coat the Scallops.   Let the scallops sit in the bowl for 5 minutes

4.  Remove the Scallops from the bowl and pour the remaining Onion/Mushroom/Garlic mixture back into the saucepan.

5.  Take two skewers and place them side by side about a ½ inch apart.  Thread 3 of the scallops onto the double skewer and repeat this process for the other three – so you have two – three scallop skewers

6.  Place the skewers on the pre-oiled grill grate and cook for about 4 minutes on each side – when the scallops are firm, they are done.

7.  Reheat the Onion/Mushroom/Garlic mixture on high heat for 3 minutes in the saucepan and use as a topping for the cooked scallops.

7.5 Serve with a Great Fruity Summer Beer or Nice Pinot Gregio.

 

 

 

 

Asian GRILLED TUNA

Asian GRILLED TUNA

Patricia Ferguson

GRILLED TUNA WITH PONZU SAUCE AND WASABI CREAM

SERVED WITH SESAME VEGETABLES A JASMINE RICE


SESAME VEGETABLES
Ingredients:
Zuchini, Sliced on the diagonal
Red Bell Pepper, cored and seeded and cut into strips
Yellow Squash, Sliced on the diagonal
Broccoli Florets with 1 inch of stalk remaining
Carrot, Thinly sliced
Method of Preparation:
In a large metal bowl lightly toss prepared vegetables with salt, freshly cracked black pepper and Dark Sesame oil (found in most grocery stores or specialty Asian Markets)
Cook on preheated grill until just soft. Vegetables shoul have some nice golden brown grill marks on the them.
GRILLED TUNA STEAKS
Ingredients:
Fresh Sushi Grade Tuna Steaks (Bluefin or Yellowfin)
Always ask the seafood specialist at your local market if the tuna is fresh. It is best purchased fresh (not frozen) the day that the it arrives at the market!
Kosher salt and freshly cracked black pepper
Method of Preparation:
Gently coat tuna with olive oil, salt and pepper
When the veggies are minutes from being done place tuna steaks on the grill.
The trick here is to not overcook the tuna. The tuna is best when cooked rare to Medium rare, approxiamately 1-3 minutes eacjh side.
The fish should be pink in the middle, but warm all the way through.
PONZU SAUCE: Asian citrus sauce
Ingredients:
1/4 cup soy sauce
1/4 cup orange juice
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
1 tablespoon grated fresh ginger
2 large cloves minced garlic
Method of Preparation:
Combine ingredients in bowl and mix well.
WASABI CREAM:
Ingredients:
1 small container of Sour Cream
Wasabi Powder to taste (found in most grocery stores or specialty Asian Markets)
Method of Preparation:
Combine ingredients in bowl and mix well with whisk until all wasabi powder is incorporated and the cream is smooth.
Add a little water if needed for desired consistency.
JASMINE RICE:
Prepare according to package instructions.
Plating instructions:
Place tuna on bed of Jasmine rice and grilled sesame vegetables.
Ladel on Ponzu Sauce and serve with a side of wasabi cream.
Garnish plate with black sesame seeds and sushi ginger (optional)
BBQ Bob met Patricia while visiting Youngstown, OH recently.  They were working out watching a food show and the recipe talk ensued.

 

Best Chance Too

Best Chance Too

 

 

 

 

 

 

 

 

The Grillin’ Guys welcome new sponsor, Best Chance Too.  We are looking forward to checking in with captains Dave Engel and Bill Bale for Lake Michigan Updates all summer long.

Although many customers already have dates reserved for the 2012 season, Best Chance Too does have a few selected open charter dates available.  Go to  www.bestchancetoo.com/ and click on the name of a port in the Calendar to see the open charter dates for that particular port.

We do expect that it won’t be long before we are mostly booked for the season, so if you are interested in booking one of these open dates, please contact Capt. Bill Bale at 616-292-6098 right away.

 

 

Drunken Walleye

Drunken Walleye

Walleye Fillets


Marinade made with 1 cup tequila, juice of 2 limes, 1 tsp cilantro

Put the fillets in a ziploc bag with the marinade, setting aside 1/4, and refrigerate for two hours.

Grill for 3 to 5 minutes per side.

Brush with the reserved marinade before serving.

 

Salmon Chips

Salmon Chips

2 lbs. lightly smoked Salmon

12 oz. Cream Cheese blended with dried Chipotle

1 Jar of Capers

1 Large Red Onion finely Chopped

2 Dozen large home-made potato chips

 

Smoke Salmon for 45 minutes at 275 with light smoke after 24 hour brine

Process Salmon and make into fluffy mixture.  Spread a generous portion of cream cheese on each chip.  Heap a large amount of Salmon on cream cheese