Just an idea, ''Do you (forum members) have any favorite Sea Food, or Game, or Camping, dishes you'd care to share with like minded Swaylockians?'' Nothing quite like going diving, or fishing, and then cooking it up, right out of the water.
Here's a few for yellowtail...
I've collected, enjoy!
Yellowtail al Vino Bianco
Pour 2 tablespoons of olive oil in pan on medium-high. Add a yellowtail fillet and sear on one side. Flip the fillet and add to the surrounding edge, 1 tablespoon chopped garlic, 1 tablespoon chopped shallot and 2 tablespoons of chopped chives. Sauté approximately one minute or until garlic is soft but not brown. Remove the fillet and place over some pasta. Add 1/2 cup white wine to the pan, set on medium-low until wine reduces completely. Remove from heat, incorporate 1 tablespoon heavy whipping cream and whisk in 4 tablespoons of unsalted butter! Double this recipe for two! If your fish fillet is thick and not cooked complete in the middle, place it in a shallow pan and finish it off in the oven.
Grilled Yellowtail or Tuna Steaks
Whisk 2 cups of fresh orange juice, ½ cup of soy sauce, 1 cup red wine vinegar, ½ cup olive oil, 1 chopped onion, 4 minced garlic cloves, 1 teaspoon dried red pepper flakes, 1 tablespoon ground cumin, 1 teaspoon fresh ground black pepper, 1-½ tablespoon whole pickling spice, 1 six ounce can tomato paste and ½ cup of sugar together in a bowl. Arrange 6 yellowtail or tuna steaks in a baking dish large enough to hold them in one layer. Pour the marinade over. Marinate, cover and chill, overnight or up to 24 hours. Drain, reserving the marinade in a bowl. Grill on a lightly oiled rack for 3 minutes on each side or sear in a pan. Return the steaks to the baking dish. Spoon the reserved marinade over the steaks. Place in a preheated oven at 375 degrees, bake until done – to your taste – best slightly rare. Top each tuna steak with 1 teaspoon of the butter and freshly ground black pepper to taste.
Steamed Yellowtail with Citrus and Soy
In a large zip lock bag, mix ½ cup pineapple juice, ½ cup of orange juice, 1/3 cup soy sauce, 3 tablespoons of finely chopped peeled fresh ginger, 2 tablespoons of oriental sesame oil and 1/8 of teaspoon of cayenne pepper add four 6 oz. yellowtail fillets. Chill and marinade for about 2 hours. Turn the fish to evenly coat it.
Take the fish out and place the marinade in the bottom of a shallow steamer, place the fish on a rack cover and steam until opaque in the center. Remove the fish, continue to boil and reduce the marinade until its thick (about 6 minutes) spoon the sauce over the fish.
Sesame Crusted Yellowtail
First you want to prepare your set up, have a plate of plain flour, a bowl with two eggs, one cup of milk and ¼ cup of water – whisked, a plate with a half a cup of flour mixed well with 2 tablespoons each of black and white sesame seeds.
Dredge your yellowtail fillet in the flour and shake off any excess flour, dip in the egg mix and then dredge it in the sesame flour.
Add a tablespoon of sesame oil and a tablespoon of canola oil to a small frying pan, heat on the stovetop. Add your fillet and lightly brown on both sides. Remove the fillet from the pan, set the pan aside for the sauce, and place your fillet in an ovenproof pan in the oven at 400 degrees for 10-15 minutes to finish cooking.
Take your original frying pan with all the crumbs in it, heat it up, sauté two chopped cloves of garlic, two teaspoons of minced ginger, four large sliced shitake mushrooms, add additional oil if necessary. Add two tablespoons of white wine, ¼ cup of chicken stock, a tablespoon of soy sauce, a teaspoon of honey. Reduce your sauce to about half, add a chopped scallion and finish off by swirling 2 teaspoons of unsalted butter. Place fish onto of rice and cover with sauce.
From Conomo Cafe – Chef Derek Ellerkamp.
Easy Yellowtail Teriyaki BBQ
Combine 2 cups of soy sauce, 1 cup of packed brown sugar, 1 cup of white sugar, 2-3 tablespoons of granulated garlic, 1 teaspoon of white pepper and a tablespoon of vegetable oil. Stir till the sugar is dissolves. Place your yellowtail fillet in the bag and add the sauce, marinate overnight. Grill the fish on the barbeque on both sides. Serve with white rice or a salad and Enjoy!
I would rather be someone's shot of whiskey, than everyone's cup of tea.
OUTSTANDING! Thank you for the contribution. By way of confession, my favorite way to prepare Yellowtail, is to chill it, and eat it raw with some Wasabi and Soy Sauce. Especially the belly meat. Hamachi Toro. Yum!
SHAPER SINCE 1958
YT "the local chow".
Belly? Best part, sashimi..
Here's a topper...
Yellow FIN still warm filet on deck?
"Like a porterhouse steak"...
thrailkill wrote: OUTSTANDING! Thank you for the contribution. By way of confession, my favorite way to prepare Yellowtail, is to chill it, and eat it raw with some Wasabi and Soy Sauce. Especially the belly meat. Hamachi Toro. Yum!
Fish fillets. Place on large sheet of foil wrap. Spray with olive oil spray on both sides. Sprinkle with Old Bay. Fold foil wrap into pouch Put in a teaspoon of water before sealing. Cook in oven. After removing from oven slather on whipped butter. Enjoy. Works great with frozen fish. You don't even have to thaw it. 30 minutes at 400 for frozen works great.
Where's the poke recipes, I know there's some secret family ones out there.
If you ever go to Portugal or Galicia in Spain, you may get „perceves“ at the local markets. They are translated into english as „goose barnacles“.
They may be availlable somewhere else, but I do not know. In restaurants they sell up to 100$ per kilo, at the markets, depending on the season, they go for 15 to 20 bucks.
Just simmer them in salted fresh- or use seawater for about 3 min, ready. They grow on cliffs right at the waves and its dangerous to collect them. It is reported that there are deaths of „perceiberos“, the collectors, annually...
They look like dinosaurs clawth..., and are really delicious.
Here’s my take on sea scallops. I don’t measure anything, I just go by taste so bear with me and adjust accordingly.
It’s always a good idea to make friends with your fish monger. He will steer you in the right direction towards fresh local fish.
Step one: the rub Mix the following ingredients in a bowl
Ground garlic powder
Step two: coat the top and bottom of the scallops with the rub
Step three: heat pan to screaming hot, add olive oil and a bit of butter to pand. cook scallops on each side for about 3-4 minutes until the rub has a nice crust, but not burnt.
Step four: remove scallops and deglaze pan with white wine and butter to create sauce. Pour sauce over scallops. Add a squeeze of lemon and enjoy.
More receipes to follow.
The Scallop dish sounds delicious. I'll be trying that one this week! Thanks.
Thanks, let me know how it turns out. Next up is garlic crabs.