Broiled Grouper Parmesan – From The Admirals Kitchen
From The Admirals Kitchen Broiled Grouper Parmesan “Fresh grouper is my absolute favorite. It is a mild fish and this recipe may entice even those who don’t like fish to make it afavorite. The recipe is super easy and can be served with a minimum preparation and cooking time. Perfect for a warm summer evening supper. Garnish with lemon twists and parsley before serving.” 2 pounds fresh grouper fillets 2 tablespoons lemon juice 1Ž2 cup grated parmesan cheese 1Ž4 cup soften butter 3 tablespoons mayonnaise 1 dash hot pepper...
read moreFrom The Admirals Kitchen – How to Cook Yellowtail in the Oven
From The Admirals Kitchen – How to Cook Yellowtail in the Oven Similar to tuna, yellowtail is most often grilled or pan-seared, and served quite rare. Thanks to yellowtail’s rich, oily texture, however, it needn’t be limited to rare preparations to remain enjoyable. When oven-poached, yellowtail retains its moisture and protein despite being cooked through. Oven-poaching employs low, slow heat through the poaching liquid, sealing in the fish’s moisture and nutrients that are otherwise lost to the high heat of a broiler...
read moreSmoking your Catch – Beer Brined Smoked Swordfish – From The Admirals Kitchen
From The Admirals Kitchen Smoking your Catch – Beer Brined Smoked Swordfish 2 to 2 1/2 pounds Swordfish steaks 1 inch thick, with skin on Beer Brine: 4 cups Brown Ale 1/2 cup Coarse Sea Salt 1/2 Cup Firmly Packed Brown Sugar 1/4 cup Pickling Spice 3 wood chunks, 1 cup wood chips, or 1/3 cup wood pellets 1. Rinse the fish, pat dry with paper towels, and place in a deep glass or ceramic bowl or plastic container. 2. In a medium-sized saucepan, bring the brine ingredients to a boil over high heat. Stir to dissolve the sugar and salt, then...
read moreHow to make Fish Jerky – From The Admirals Kitchen
From The Admirals Kitchen How to make Fish Jerky Jerky isn’t just for beef. If you have access to fresh low fat fish, then you may want to try making fish jerky. The process is pretty much the same as for beef, buffalo, venison, etc., except most of the marinades I’ve seen used call for a sweeter taste. And of course, you’ll want to remove the fine bones. The first thing to do is select the fish you want to use like trout, perch or tilapia. For other fish with a fat content of less than 2.5% to under 5%. Remember unlike...
read moreGrilled Fish Tacos – From The Admirals Kitchen
Grilled Fish Tacos – From The Admirals Kitchen Instead of deep-frying the fish for these fish tacos, we coat the fish with a flavor-packed chile rub and grill it instead. Make sure the fillets are no more than 1/2 to 3/4 inch thick so they cook quickly. Sometimes flipping fish on the grill can be tricky since the fish can stick to the grill or fall apart. The solution is to invest in a grill basket that easily holds 4 to 6 fish fillets and secures the fish in the basket for easy flipping. If you don’t have a grilling basket, make sure...
read moreJerry’s Grilled Grouper, From The Admirals Kitchen
Recipe From The Admirals Kitchen – Jerrys Grilled Grouper This is a Baja California secret … and a great way to grill fish that leaves you worry-free. Not only does this make for easier fish cleaning, but the scales keep the fish from drying out while on the grill. Fish cooked this way consistently results in juicy, moist fillets. Ingredients 4 tablespoons melted butter 3 cloves minced garlic 1 tablespoon finely grated Parmesan 1 tablespoon Essence, recipe follows 4 tablespoons olive oil 1 (3 1/2 to 4 pound) grouper, fillets...
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