Herb Encrusted Cabazon

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I had not been fishing since, well, a long time.  So when a local fishing boat posted a discount coupon on SignOn San Diego Daily Deals, I snapped it up!  My accomplice was a swimmer friend of mine, Gracie.  She's totally game!  We boarded the Chubasco II just after 5AM for an all day trip to Isla los Coronados (in Mexican waters).  I was hoping for yellow tail, halibut, grouper, but instead hooked a smallish rock cod, a sheephead (under the limit by 1/2 inch and so technically still female),  a sculpin (which amazingly disappeared) and the cabazon.

We had an amazing day!  Gracie and I were the only girls fishing...Gracie was the 1st with a fish and I was the 2nd...the boys were not too happy about that LOL!

That cabazon put up quite the fight.  Not a very pretty fish, ill-tempered, but mighty tasty...You mess with my bait, you'll end up on my plate!

The Fruits of a Smoker

I recently became the beneficiary of a fine charcoal smoker and decided that my first attempt should be a smoked salmon. I was a little worried that I would turn this beautiful fish into uneatable shoe leather, but I was game for a culinary adventure.

Pan-Roasted Halibut with Prosciutto, Lemon, White Wine & Capers

I'm hungry, I'm tired, I need something quick! It's Monday and luckily I pulled a 'mystery meat' package from the freezer yesterday to thaw. I knew it to be fish because that's whats in the freezer...what type, however, is the question. I know...I know...label it girlfriend!

Pan-Roasted Halibut with Prosciutto, Lemon, White Wine & Capers

The dish was adapted from Tyler Florence' recipe out of necessity for the lack of ingredients on hand. Out of lemons? Use bottled lemon juice (no kitchen should be without). No prosciutto? Leave it out or use regular bacon. I also used Blood-Orange Olive Oil instead of 'EVOO'. It turned out marvelous! Light and flaky fish with a zippy, lemony caper sauce...yumm!

Enjoy,

Marta

Salmon En Papillote with Curried Yogurt Sauce

Salmon En Papillote with Curried Yogurt Sauce

Adapted from this recipe

(made with my sister while visiting)

Sculpin Mediterranean

Ingredients:

1 teaspoon extra-virgin olive oil
1 small onion, thinly sliced
2 tablespoons dry white wine
1 clove garlic, finely chopped
1 cup fresh tomatoes, cut into 1" pcs
4 Kalamata olives, pitted and chopped
1/8 teaspoon dried oregano
1/4 teaspoon freshly grated orange zest
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
8 ounces Sculpin (or any fish fillet of your choice)

Directions:

Preheat oven to 450°F.

Heat oil in a medium nonstick skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 4 minutes. Add wine and garlic and simmer for 30 seconds. Stir in tomatoes, olives, oregano and orange zest. Season with 1/8 teaspoon salt and 1/8 teaspoon pepper.Season fish with the remaining 1/8 teaspoon each salt and pepper. Arrange the fish in a single layer in a pie pan or baking dish. Spoon the tomato mixture over the fish.

Bake, uncovered, until the fish is just cooked through, 10 to 20 minutes. Divide the fish into 2 portions and serve with sauce.

Served with Whole Grain Rice Vegetable Medley and a 2007 Trefethen Chardonnay

Good eats, ~Marta

Lemon Verbena Butter

In our household, fishing season has begun (meaning that the water has warmed up enough to fish and it isn't snowing out). Trying to come up with new and interesting ideas for fish can be a bit taxing. However, I did come across this recipe that I tried awhile back and remembered that it was pretty tasty (at least with the trout and the bass we caught). I would imagine that it would work very well on any mild tasting fish (such as red snapper, sea bass or grouper) and should be good on shrimp as well. If you find other cool uses for it, let me know.

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