I didn't shoot the fish...

But I sorta hunted it before I reeled it in.

Needless to say, I was thinking of a different way to prepare it for the Gewehr98 supper table.

Looking through the fridge, and I kicked up a half-empty bottle of Wollershiem (Wisconsin) Reisling. Hmm.

Long story short, ocean perch fillets, frying pan, a touch of olive oil to start the fish, then as the fish is sizzling away in the pan, Reisling gets added until it's about halfway up the side of the fillets. I turned the fillets a couple times ever so gently, added a sprinkle of lemon pepper, and once the wine had boiled away, voila'!

It was SOOOO GOOOD! Now I want to try the technique out on stuff like haddock, cod, bluegill, smallmouth, tilapia, and so forth.

But I'll bet there's a silly-assed French name for what I did as I cooked the fish, right?

I still had to share the recipe, it's worth it.

Try a Portuguese-style fish casserole. Take a deep casserole dish (with lid) big enough to hold the amount of fish you need to cook. Butter/grease the sides well. On the bottom, lay thinly-sliced onion rounds: on top of them, thinly-sliced tomato rounds: and sprinkle to taste with salt & pepper (less salt for sea fish, more for fresh-water fish - IMHO, this recipe really calls for sea fish to be at its best). Lay a layer of raw (unfrozen) fish fillets on top of the tomato. Repeat onion, tomato, S&P and fish layers until the top. Final layer of tomato. Fill the casserole to the base of the top layer of fish with a sauce consisting of white wine, milk (fresh!), and a little mayonnaise. (Blend the mayonnaise into the sauce, dummy! :D Another option is to lightly coat the fish with the mayonnaise, rather than put it in the sauce. Either way works.) Put in the oven and bake at a medium temperature until ready (this obviously depends on the amount of fish you use). Enjoy with a bottle of your favorite semi-sweet or dry white wine. Side dishes: mashed potatoes, English peas, fresh baby carrots. MMMMMM!!!!! :D :D :D

I feel like an amateur after reading those posts!:(

I feel hungry after reading those posts.

Where I live fried boloney sandwiches are as culturally daring as you will get. Ever so often we get a "foreigner" from another county visit and introduce us to BBQ baloney. Not for the faint of heart.:D

Good Shooting
RED

But I'll bet there's a silly-assed French name for what I did as I cooked the fish, right? Sure is.. Le poached perch ...:D

I was a grown woman before I knew that there was another way to prepare fish besides with Dixie Fry.

pax

If people concentrated on the really important things in life, there'd be a shortage of fishing poles. -- Doug Larson

I was a grown woman before I knew that there was another way to prepare fish besides with Dixie Fry.

What...there is another way? Pure Blasphemy I say!:D

Anyway..I'm looking forward to a bag of oysters tomorrow. Apalachicola is just down the road from me and they have some of the best ever. They are especially good now that it's cool.

I think I shall eat some raw, perhaps fry some and hmmm..maybe bake some on the grill.

Good Shooting
RED

Path:
easy way to cook fish, especially fresh caught trout.
coals are hot,
remove head and entrails
couple pats of butter, lemon, and/onion
wrap in foil
throw on coals
'bout 7 min per inch thickness of fish

grill or oven at home--does the same--just tastes better streamside;)

For a dollar I tell about the fish I did shoot :D

http://www.foodtv.com/foodtv/recipe/0,6255,15082,00.html

Works for all kinds of Fish.


Catfish au Lait is BETTER!

http://www.foodtv.com/foodtv/recipe/0,6255,15086,00.html

Anyway..I'm looking forward to a bag of oysters tomorrow. Apalachicola is just down the road from me and they have some of the best ever. They are especially good now that it's cool.
Oysters?? Oysters?!! Not just oysters, but RAW oysters?

You know, I've never really wondered about the person who ate the first raw oyster. Poor guy was obviously starving to death and didn't know how to build a fire. Now, the guy who ate the second one ... him I wonder about.

:D All a matter of taste.

pax

I simply cannot imagine why anyone would eat something slimy served in an ashtray. -- Miss Piggy

Oh boy, I love oysters, anyway you fix 'em. Just hard to come by here:(
Raw- pass the Tobasco sauce please.
poor boys, fried, Rockefeller, Benville(sp?)soup....

pax- I take it your not a fan of escargot-huh?

Man, you guys are lucky!!

Well Pax I have to fess up to a few things.....................

Had a fresh sack of oysters here 3 days ago. Salty, fat, oh yea good................ Wife had to watch me open em cause if not half would have been eaten before they got inside the house! When I get a sack I get out the Tabasco, horseradish, ketchup, Lee and Perrin whatsthisheresauce, and COLD Bud Lite, THEN get out my oyster knife!

There is an oyster bar in the casino about 4 miles from me. I have a preferred customer card (for them one armed bandidts too :D).

Till I was 43 years old I was like you and thought that fish were made for frying. Then..........................

OK try this: I have a 3/8 thick steel plate 20 inches in diameter. I take that plate and put it in the yard on my butane burner and lite it off.

When the plate is red hot take redfish (or black drum even tuna) steaks that are ice cold, season them good with a good Cajun seasoning such as Tony's (http://cajunone.com/tcbackgr.htm) then dip them in melted butter, where the butter kind of cools and forms a glaze on the fish.

Drop the fish on that plate for about 30 seconds a side or even a lil less then eat it. You will slap your grandma for her piece.

Now I am serious about 2 things the steel plate must be hot, I really mean if it is dark it should have a faint red glow to it, and do this OUTSIDE. It will smoke so much that the fire dept may show up...............around here if they know what is causing the smoke they WILL show up with plates instead of hoses!

I have to get another plate made, my old one was as described but had an oilfield ring gasket for a 16" Come Right Nipple welded around the perimeter of the plate. This kept the fish from skittering off of it due to the instant steam and heat as it was being blackened.

Paul Prudhomme (he is a slob) aside this is the BEST way to blacken Redfish.

I can definitely vouch for Tony's! I use that stuff for EVERYTHING that requires seasoning.

Just shot a doe a hour or so ago, so in about another hour I'll have some tenderloin sizzling in the pan with a dash of Tony's!:D

Good Shooting
RED

You fellas aint talkin about mountain oysters:confused: :eek: I hope ;)

If I offered to you and yours an evening at Bunky's Raw Bar here in Satellite Beach, FL. My wife and I were just over there tonight, she ordered buffalo wings, I got 2 dozen of Bunky's finest shucked, raw, with the green Tabasco. They were so busy, they offered my wife a job. She declined, because she has no desire to shuck oysters. Pity. :D

I got 2 dozen of Bunky's finest shucked, raw, with the green Tabasco. They were so busy, they offered my wife a job.

Your wife a job eh? They knew you would eat all the profits if they offered you one!:D

Good Shooting
Red

Best trout I ever had, I got with a 3" 12ga and
no 5 shot....while out duck hunting with the game warden's son. We poached it...twice that is...

Originally posted by re1973
Path:
easy way to cook fish, especially fresh caught trout.
coals are hot,
remove head and entrails
couple pats of butter, lemon, and/onion
wrap in foil
throw on coals
'bout 7 min per inch thickness of fish

grill or oven at home--does the same--just tastes better streamside;)

For a dollar I tell about the fish I did shoot :D

Yep, that's my brook trout recipe. Throw in some venison steaks and you have riffle and turf.

"riffle and turf"

Careful...them Big City High Dollar Dining Clubs...know not of what you speak....GOOD!!!!:D

hard to beat simple huh?