Everyone loves a good codfish recipe! Especially after a full day on the Ginny G, catching codfish. Below is a recipe that is sure to please even the pickiest of eaters, and can be used with your freshly caught codfish!
1 1/2 cups dry breadcrumbs
1 1/2 cups yellow cornmeal
2 1/2 teaspoons seasoning salt
1 1/2 teaspoons lemon pepper (or use 1 teaspoon black pepper or to taste)
1 1/2 teaspoons garlic powder (garlic lovers increase to 2 teaspoons if desired)
1/2 teaspoon cayenne pepper (more or less if desired)
6 (6 ounce) cod fish fillets (about 3/4-inch thick)
3 large eggs, slightly beaten
6 -7 tablespoons vegetable oil (more or less as needed)
1 Preheat oven to 475 degrees (set oven rack to second-lowest position).
2 In a large heavy ziploc plasic bag combine bread crumbs, cornmeal, seasoning salt, lemon pepper, cayenne and garlic powder; shake the bag to mix (can use a shallow bowl).
3 In a shallow bowl slightly beat the eggs.
4 Adding one piece of fish at a time to the bag, coat well with the mixture, then remove and dip the fish in the eggs, then return to the bag to coat the fish again, repeat for all of the cod pieces; transfer to a plate.
5 Heat about 3 tablespoons oil in a large 12-inch ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking.
6 Fry the fish until the undersides are golden brown (about 1 minute).
7 Turn over and add in another 3-4 tablespoons oil; cook another 1 minute more.
8 Place the skillet in the oven and bake for about 5-6 minutes or until JUST cooked through.
Spring is finally here on Cape Cod and we cannot be more excited. Very soon the Ginny G will be in the water, with fishing poles in the water, ready to catch some big fish! Thinking about the upcoming fishing season has us thinking about all of the great recipes for Striper. We catch a lot of Stripers on our boat and below we have a very yummy recipe you can try after you have caught your fish and are back home ready to enjoy it. All fish caught on the Ginny G is fileted and ready to cook.
4 fillets striped bass, skin on (about 6 ounces each)
Fresh chives, cut into 3/4-inch lengths, for garnish (optional)
Lemon wedges, for garnish (optional)
Combine oil, lemon juice, thyme or oregano, garlic, and pepper in a large shallow bowl. Add fish to marinade, and turn to coat; cover with plastic wrap, and place in the refrigerator 30 minutes.
Heat a grill or grill pan over medium-high heat. Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp. Carefully turn fillets, and cook until well browned and cooked through (center will be opaque), 5 to 6 minutes. Garnish with chives and lemon wedges, if desired. Serve hot or at room temperature.
4 fresh tuna steaks, 8 ounces each, 1-inch thick
1 lemon, zested
3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
Handful flat leaf parsley
3 cloves garlic, crushed
Coarse salt and black pepper or grill seasoning
Extra-virgin olive oil, for cooking
Stuffed portobellos, recipe follows
Mixed green salad dressed with oil and vinegar
Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
Grilled Stuffed Portobellos:
2 tablespoons balsamic vinegar
1 large lemon, juiced
2 teaspoons Worcestershire sauce
2 tablespoons extra-virgin olive oil, plus more, for drizzling
4 medium to large portobello mushroom caps
Coarse salt and black pepper, or grill seasoning spice blend
3 large, firm plum tomatoes, seeded and diced
2 sprigs fresh rosemary, leaves finely chopped to about 2 tablespoons
1/2 pound fresh smoked mozzarella, thinly sliced
Serving suggestions: garlic toasts or grilled crusty bread
Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or “high” setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.
Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.
The Bass are in! We have been enjoying catching some Bass these past few trips and we have also enjoyed eating the Bass! We would like to share a Bass recipe that is easy to prepare and tastes fantastic! Give it a try and let us know what you think.
2 tablespoons italian seasoning (or use fresh herbs)
1/2 lemon, juice of (slice the other half of the lemon for garnish)
Season the fillets with salt and pepper. Heat a saute pan on top of the grill, firepit, or stove over med high heat.
When the pan is hot add the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess.
Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Reduce to a medium/med-low heat (move away from coals if cooking outdoors). De-glaze the pan with the wine and then add the butter.
When the butter is melted, add the sliced garlic. Fry for about a minute just until the garlic begins to turn light golden brown.
Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish. Garnish with lemon slices.
Tropical storm Irene has come and gone. Many areas of Cape Cod are still without power and it is now 2 days later. We hope that everyone gets power back very soon, as it is not easy living these days without electricity. Luckily for those who fish, there are some great recipes where you can grill your fish. No need for electricity for your grill! Below is a very tasty Codfish recipe we found online, give it a try and let us know what you think! Happy eating!
Grilled Onion and Butter Codfish
4 cod fillets, about 6 ounces
1 small onion, chopped finely
1/4 cup white wine
3 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lemon, sliced
Preheat grill for medium-high heat. In small skillet melt butter. Add onions and cook for 1-2 minutes. Add white wine and let simmer for an additional 3 minutes. Remove from heat and let cool slightly. Brush fillets with olive oil and sprinkle with salt and pepper. Place fish on oiled grill rack and cook for 8 minutes. Baste cod with butter sauce and turn. Cook for an additional 6-7 minutes or until fish is opaque. Baste an additional 2-3 times. Remove cod from heat, top with lemon wedges, and serve.