Halibut & shrimp: Two great tastes that taste great together!
The halibut fishing from Alaska to California’s Channel Islands has been good this year. While the firm, white flesh of both Pacific and California halibut take well to just about any cooking style, here’s a fun way to make some good grub with your left-overs: Halibut & Shrimp Cakes.
This one comes from our pal Scott “The Sporting Chef” Leysath, inter-galactic wild game cooking stud and co-host of the popular TV show, Hunt Fish Cook.
“This recipe works just as well with uncooked fish as it does with cooked leftovers, although the cooked fish is a bit easier to work with,” he says. “Treat the cooked, flaky halibut as you would crab meat. Make sure that it’s thoroughly dry, not soggy, before you start assembling the cakes or they will fall apart when cooked. If the fish is uncooked, finely dice with a knife or flake with the tines of a fork.” [click to continue…]
Some of you are probably too young to remember this classic ol’ SNL skit. Unfortunately, I couldn’t find the full version, but this will give you the idea…
I caught a mess o’ trout recently and, while I typically release most of them, I decided to keep a couple for dinner this time around. I usually just wrap the fish in foil, add some lemon, butter, pepper and garlic and throw it on the barbie…you really can’t go wrong with that method…but I was just in the mood for something different. So, I checked in with our resident master game and fish chef, Scott Leysath.
Leysath, co-host of the popular TV show,“Hunt-Fish-Cook,” suggested doing the trout with a herb vinaigrette. He said you can bake, broil or pan-fry trout this way, but his favorite method is to throw it on the grill. Anyway, here’s how to impress your family, friends and taste buds: [click to continue…]
Spring is striper time out here on the West Coast (out East too!) and, in addition to being a really sporty fish to chase around with rod and reel, they’re damn tasty.
Striper flesh is firm and white — it’s a really a user-friendly fish that takes well to many cooking styles. While rolling striper chunks into beer batter and dropping them into a boiling cauldron of cholesterol is a my favorite way to cook it up, a much more artery-friendly approach is to grill it Asian style.
Well, you were having so much fun catching them that you totally forgot that pellet-fed, round-tailed hatchery trout are about as tasty as a wet sock. Now, damn, you’ve got a pile of them and aren’t sure what to do. But wait! Before you plant the mushy biscuit eaters in the garden, there just may be a way to make even these things palatable.
While catching a big, bright king salmon is a thrill, eating one is often even more of a joy — provided you know what you’re doing. I’ve heard way too many horror stories of good salmon gone bad during the cooking process, coming out too dry or too mushy or too fishy or too charred. If you-re one of the folks who-ve been down that road before, I-m going to help you out. I’m going to teach you how to make cedar plank salmon, a treat for your taste buds and one of the most sure-fire ways to prepare a bright red fillet of salmon. [click to continue…]
