Simple Grilled Fish Recipe by Fly Hooker
Simple Grilled Fish Recipe by Fly Hooker Sportfishing
You can mix and match spices and additional herbs to your hearts content, but it is hard to beat a simple grilled fish meal. The fish is showcased when you keep it simple, and when the fish is as fresh as we get it here it is just about the only way to go. There does come a time though when you are dealing with fish that has been frozen. You have returned home and that Tuna, Dorado or Wahoo you caught on your fishing trip needs to be used, it just stares up at you from the freezer, saying “eat me, choose me for dinner”. This is when those slightly more complicated recipes come in handy. I have to say in the attempt at full disclosure that very few of the recipes I post here are my own, except for the simple ones. I try to give credit where it is due, and the following is the direct result of reading a cookbook by Sam Choy and has become one of my favorites. My cholesterol level goes up just from reading it, but here goes.
Take four 8 oz Wahoo or Dorado fillets and slice a pocket in the side of each one, almost all the way through. Mix some softened butter with minced fresh parsley to form four butter logs the size of your finger and put them in the freezer. One of these will go in each of the pockets you just cut in the fillets. Mince 8 oz of Macadamia nuts, mince them very finely, they are going to crust the fillets. Dredge the fillets (after placing the butter logs inside) through flour, then whipped eggs, then through the minced Macadamia nuts and lightly brown both sides in a skillet or pan set at medium high. Have the oven pre-heated to 350 degrees and once the fillets are browned, place them in a glass pan that has been rubbed with butter and place them in the oven for about 15 minutes. For a sauce, take two Mangos and dice one of them fine, place the other in a blender (after removing the seed and skin of course) along with an ounce or two of fresh parsley and chop/blend/pulse the mix with a bit of white vinegar and some sugar (both to taste). Heat this mix until it has simmered several minutes than add the diced Mango. Pour equal amounts on each of four plates, place the cooked fish fillets on the sauce and a healthy scoop of rice on the side and you are done!
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