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Too Much Fish - Need new ideas

Old 07-09-2013, 07:50 AM
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Default Too Much Fish - Need new ideas

My freezer is packed with grouper and snapper, and I got another load of grouper caught yesterday.

I usually just do simple pan seared with various seasonings or fried.

Looking for simple other ideas maybe baked, stuffed, a good sauce, etc

Thanks!
Old 07-09-2013, 08:17 AM
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Sex Sauce (named for the effect it has when you make it for that special someone)

works best with any firm, white fish like grouper, cobia, etc:

First, make a fish sauce with the following ingredients:

1 cup Mayonaise
1/3 cup soy sause
2 TBS olive oil
2 TBS sherry
1 lime (juice)
1/2 TBS sesame oil
2 garlic cloves - chopped
Handful of fresh cilantro - chopped
Splash of tapatio sause or Tabasco to taste

Mix this all together and chill for 2 hours

Dip the fish in this sause and then grill it on aluminum foil on top of your BBQ, or cook in pan on stove (I like to marinate in the sauce for 15 minutes first)
Old 07-09-2013, 08:18 AM
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This one is a big crowd pleaser but I wouldn't call it simple:

Macadamia Nut Crusted Grouper
Ingredients:
six ounce grouper filet
1 cup all purpose flour
3 eggs, beaten
1 cup macadamia nuts, chopped fine
1 cup Japanese bread crumbs (available at any Oriental food store)
2 tablespoons olive oil Method:
Dredge grouper in flour and shake off excess. Combine bread crumbs and chopped nuts. Submerge filets in beaten eggs, then dredge in bread crumb mixture. In a heavy sauce pan over medium heat, place olive oil and heat until hot but not smoking. Place filets in sauce pan and brown on one side, approximately two minutes. Turn filets over and place entire pan in a 350 degree oven and bake for 5 – 7 minutes (filets are done when a toothpick is easily inserted and removed from the thickest part of the filet). Set Aside.

Sauce
2 cups chicken stock or white wine
1 cup heavy whipping cream
1 cup orange juice, fresh squeezed
¼ cup lime juice, fresh squeezed
¼ cup lemon juice, fresh squeezed
¼ cup coconut milk
1 pound butter, unsalted
Method:
Combine all sauce ingredients, except for butter, in a sauce pan over medium-high heat. Cook, stirring constantly, until reduced by half.
Remove from heat and add butter and stir until incorporated. Place filets on a serving plate and pour sauce over top. May serve grouper on top of shoestring potatoes and sautéed spinach if desired. Serves 4.
Old 07-09-2013, 08:24 AM
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My grouper sliders are super simple and a big crowd pleaser. I adapted this one from an Offshore Adventures Gourmet Galley recipe:

Ingredients:

teriyaki sauce
Grouper fillets sliced thin
thin sliced pineapple
thin sliced ham (I use the packs of pre-sliced honey-baked ham from publix)
Kings Hawaiian Sweet rolls, 12 pack

Instructions:
Marinade Grouper in teriyaki sauce for 30 minutes.
Brush pineapple slices w teriyaki

Grill grouper. Grill hams and pineapple slices briefly just to crisp them up and get grill marks on them.

Take 12 pack of rolls and slice horizontally, before separating them, giving you a top piece and a bottom piece.

Layer grouper, then pineapple, then ham on the bottom section of rolls. Lay top section of rolls over top of everything then slice along the lines to make individual sliders.
Old 07-09-2013, 08:48 AM
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oh yeah mouth is watering
Old 07-09-2013, 11:29 AM
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Originally Posted by Reel Irie View Post
Looking for simple other ideas maybe baked, stuffed, a good sauce, etc

Thanks!
How about packing and sending some my way. I`ll pay for shipping!
Old 07-12-2013, 09:41 AM
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Put fillet on a baking dish. Melt a shit ton of butter. Add garlic to the butter if you like. Now, butter the fillet, then crush up saltines and put over. Then pour butter over saltines. Then add more crushed up saltines. Then top with butter again. Do that as many times as you like. Bake or broil till done. That recipe was given to me by my buddy from Boston. They use it on striped bass. I have cooked it that way a few times and it is real good.
Old 07-12-2013, 10:33 AM
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I've got a simple idea.

Send the extra to me!!


Old 07-12-2013, 11:24 AM
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Originally Posted by THT Mod 9 View Post
I've got a simple idea.

Send the extra to me!!


I've got an even better idea.
Catch and release.

If you know that your fridge is full, than throw it back and catch it when your fridge is
empty.
Old 07-12-2013, 11:31 AM
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Originally Posted by Albert Jr. View Post
I've got an even better idea.
Catch and release.

If you know that your fridge is full, than throw it back and catch it when your fridge is
empty.
It shall be eaten - I don't buy fish at stores or restaurants
Old 07-12-2013, 12:42 PM
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Cevieche, not sure if spelled right. Basically seafood salsa, good stuuf for sure
Old 07-12-2013, 12:54 PM
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Originally Posted by Reel Irie View Post
It shall be eaten - I don't buy fish at stores or restaurants
Me neither but as you said already, his fridge is full.
Old 07-13-2013, 12:22 AM
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When i left high school my first job was at a high class seafood restaurant in sydney. The signature dish was the Snapper Pie.

Grouper or cod or any white fleshed fish will work.

This is only when you want to impress some one otherwise you will have to cook it once a week and people will be bringing you ll their snapper fillets. I change out the fish stock for chicken stock.


That famous Snapper Pie from the Boathouse at Blackwattle Bay.

INGREDIENTS

* 800g of pink snapper fillet (or blue eye cod)
* 4 dessertspoons white truffle oil
* 1kg puff pastry

Soubaise sauce
* 1.2kg sliced onions
* 1 tspn olive oil
* 400ml fish stock (homemade is best)
* 800ml cream
* 300g diced onion

WHAT TO DO
Soubise sauce: Sweat onions with olive oil and a little salt. Cook until the onions take on a very light brown colour, cool, then add fish stock and reduce by half. Add cream, and recude by half or until a thick cream consistency is reached. Remove from heat.

To cook: In a separate pan, sweat the diced onion in a little olive oil. Meanwhile, blend the onion cream mixture, then add the cooked diced onion and adjust the seasoning. To assemble, roll pastry 1/2cm thick and cut into four ovals which are 3cm wider than the pie dishes. In each pie dish, spoon about two tablespoons of soubise sauce. Lay 200g of snapper on the sauce, cover with another tablespoon of sauce and a dessertspoon of truffle oil, then lay puff pastry lid and press down the sides. Make cool shapes and designs on the top of the pie with the left over pastry. Glaze with egg wash. Cook pies for 25 minutes at 260C. Rest for a few minutes before serving. Serve with mashed potatoes and smoked tomatoes. Serves 8.


note. Truffle oil. WTF. Yeh it exists, its not that rare. You should source online for best price. It doesnt cost hundreds of dollars but doesnt cost $3 either. 20 should get you 250ml delivered there abouts. Its very very strong. 2 much can over power a dish. Other uses for truffle oil (if you have a cryovac machine and i assume you do as a fisherman) truffle oil steaks. a tiny bit of oil and the finest prime rib. Vac sealed and left to marinade for a day or so. Wow. A tiny bit of truffle oil on eggs in the morning. I use about 1 bottle a year. Its the goods.

Last edited by Monsoon; 07-13-2013 at 03:42 AM.
Old 07-13-2013, 11:38 PM
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Go old school Bahamian. Throw the fish into a foil packet with butter, lemon or lime slices, garlic, partially boiled taters, squash, onions, etc, etc, and fire it up!! Simple and deeeeeee-lish.
Old 07-20-2013, 08:35 PM
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Try a spicy fish chowder with a tomatoe base. Super easy, especially good for frozen grouper or snapper
Old 07-21-2013, 08:50 AM
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Honey Grouper!

Lightly coat grouper fillet with oil, cover in panko, drizzle with honey and bake at 375 until done!
Old 07-21-2013, 05:12 PM
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Made some tonight!
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Old 07-21-2013, 07:29 PM
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Originally Posted by The Business View Post
Try a spicy fish chowder with a tomatoe base. Super easy, especially good for frozen grouper or snapper
Recipe? Never made a chowder
Old 07-21-2013, 08:27 PM
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When we have frozen grouper and snapper instead of the usual fish tacos we've started making this fish stew:
3lbs of grouper, snapper or both, cut into 3-4 oz pieces.

Dice onion, carrot, garlic, and celery. Saute in a large stock pot with olive oil for about 10 minutes.

Add 1/2 cup of white wine, reduce by 1/2 2-3 minutes

add 2 large cans of diced tomatoes, salt/pepper, a couple of large bay leaves, tsp of dried tyme, 1/4 cup chopped parsley, and cayenne to taste. Bring to a boil, then reduce heat to simmer for 15-20.

add 4 1/2 cups of seafood stock (use chicken stock if you can't find it). Bring to boil, reduce to simmer and adjust seasoning.


Add fish cook for about 6 minutes. Cover and remove from heat for about 5 minutes.. Top with fresh chopped parsley and thick and crusty bread...
Old 07-22-2013, 09:53 AM
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Originally Posted by The Business View Post
When we have frozen grouper and snapper instead of the usual fish tacos we've started making this fish stew:
3lbs of grouper, snapper or both, cut into 3-4 oz pieces.

Dice onion, carrot, garlic, and celery. Saute in a large stock pot with olive oil for about 10 minutes.

Add 1/2 cup of white wine, reduce by 1/2 2-3 minutes

add 2 large cans of diced tomatoes, salt/pepper, a couple of large bay leaves, tsp of dried tyme, 1/4 cup chopped parsley, and cayenne to taste. Bring to a boil, then reduce heat to simmer for 15-20.

add 4 1/2 cups of seafood stock (use chicken stock if you can't find it). Bring to boil, reduce to simmer and adjust seasoning.


Add fish cook for about 6 minutes. Cover and remove from heat for about 5 minutes.. Top with fresh chopped parsley and thick and crusty bread...
Sounds AWESOME! I may do this next week for the girlfriend.

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