Cook Your Catch: Recipes

We've been cooking and eating our catch for as long as we can remember, and thought we'd share some of our favourites. Feel free to add your own in the comments, we're always looking for some new recipe to try.

 

The Exhausted Fisherman's Simple and Delicious Salmon Teriyaki

1-3 cups yoshida's or equivalent teriyaki sauce.  (ensure their is enough marinade to cover salmon fillets)

1-3 lbs salmon fillets (best if fresh caught with Fifth Element Charters)

Sesame Seeds

 

Preheat oven to 400 Deg. F.  Marinate salmon in teriyaki sauce covered in fridge 5-8 hours.  Bake on a cookie sheet until salmon flakes with fork, approximately 10-15 mins, depending on the thickness of the salmon fillets.  Sprinkle with sesame seeds after it comes out of the oven.  Enjoy!

 

Bill's prawns:

Snap heads, wash prawns, have at room temperature;

Place on skewers (I use two skewers so can turn easily);

Drizzle with olive oil - just a little - and salt lightly;

Cook on medium BBQ until prawns take on light brown color.

 

Bill's PankoButt:

Fillet & skin halibut. Trim fillets to remove any fat and remnants of skin;

Slice fish across grain into segments 1/2" thick. If too thick breading will burn before fish is cooked;

Whisk an egg plus 1 tblsp water in a small bowl;

Season flour with salt & pepper (Lowry's seasoning salt works well), put in small bowl;

Pour Panko into small bowl;

Put 50/50 mix butter & oil (or drawn butter, tastes better) into frying pan (I use lots), heat until fairly hot;

Dredge fish pieces in flour, then in egg wash, then in Panko;

Fry until brown on both sides, adding additional butter & oil as required;

Serve with basmati rice & tartar sauce.

 

Bill's Oysters Rockefeller:

Fresh, medium oysters work well;

Cook in oyster shells supported on rock salt in an oven pan or small aluminum cooking containers, about 3&1/2" round;

Cook spinach until tender, place small amount in bottom of cooking containers;

Top with oyster lightly sautéed in butter;

Top again with hollandaise sauce with a little Panko sprinkled on top;

Bake in 350 oven until Panko & hollandaise browns and oyster is heated through;

Serve with bottle of Tabasco handy for those who like it hot.

 

 

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