Call for WSB Recipes

[dsafety]

OK, so the word is out that Eric and I, plus a few others have recently caught some WSB. There will be more to come, I am sure.

I can't speak for Eric but mine was the first WSB that I have ever had the pleasure to cook. I gave away about half the fish to neighbors and cooked up a very delicious first meal last night using a tried-and-true simple grilling recipe.

I dusted the fillets with garlic salt and paprika, followed by lime juice and olive oil. These seasoned fillets were cooked skin side down over a medium hot grill until almost done. I flipped the fillets and cooked them for a couple more minutes to give a little color to the tops.

The fish turned out great. How could it not. According to most surveys WSB is one of the best tasting fish in the sea. The only problem with my rendition was that with two inch thick fillets, the seasoning did not penetrate very far so many of the bites were less flavorful than they could have been.

I have searched this forum and the web for some interesting recipes for WSB and have found very few. I still have about 10 pounds of this wonderful fish to eat and am looking forward to trying some new recipes.

If you have something to share, please post.

Note the the administrators. It would be nice to have a permanent recipe thread where our members and guests could post their killer recipes.

Bob

[Iceman]

My favorite WSB recipe is fresh basil cut up and tossed in some olive oil, lil pepper and salt, coat the fillets and toss on a hot grill. Serve with some pasta.

[Iceman]

In the pan, can't go wrong with Panko!

[Dan]

Crab Crusted WhiteSeaBass

1 inch WSB fillets
1 lb of crab meat (Trader Joes sells it in a tin, works perfect)
8 ounces of cream cheese
1/2 cup mayo
1 tablespoon dijon mustard
1 tablespoon powdered sugar (optional)
1/2 cup white wine
salt/crushed pepper to taste

Preheat oven to 375 . For the crab crust: combine the cream cheese, mayo, mustard, powdered sugar, onion juice and seafood seasoning. Adjust ingredients to taste. Place combined ingredients in a stainless steel bowl over a double boiler and mix until smooth and creamy. Add the wine and salt and pepper. Blend well and remove from heat. After the mixure has cooled, fold in the crab meat. Season the WSB with crushed pepper and be sure to press the pepper into the meat. Spread a layer of the crab mixure evenly on top of each fillet. Bake on buttered tinfoil or baking sheet at 375 f. for about 15 minutes or until crust is golden brown and the fish is cooked through. Watch carefully, do not over cook.
Place the fish on top of a flat mound of green onion mashed potatos.

[Billy V]

For the Sea Bass
Lemon, garlic, butter, extra virgin olive oil mixture - then on the bbq grill.
-Medium Heat- flip once, and with care.
------------------------

Here are some Diver Scallops Saute in White Wine Sauce I made recently.
Killer dish- killer. A fresh - not frozen Catalina Offshore products fish.

1st. the scallops must be absolutely dry, no excess water.
In a good saute pan heat 4 tblsp EVOO.

Flat crush 2 fresh cloves of garlic and saute in the pan, tilting on an angle so it submerges on occasion for full flavor. When the garlic is pearl white remove it from the pan. - You can return it later if you want, but not for the rest of the cooking process.

Introduce 2 tblsp salted butter, melt it, dash salt and pepper, and drop in the scallops.
High Heat, and cover, 3 minutes each side.

-Then remove the scallops, and set aside.

Deglaze the pan (High Heat) with 8 oz. white wine - and reduce by half volume (uncovered). (Pinot Grigio work nice)

Plate Scallops, cover with sauce, and dust with parsley fresh or dry.

[joyjiggin']

OHHHH, yum!! ! !

[Whizz Bang]

Bob,

Whether you saute, broil, grill, or poach, for me the fun is in the sauce. For this fish I just caught, I served it w/ two different sauces on top of sauteed spinach (a note on the spinach, chopped fresh garlic and a squeeze of lemon juice are a must).

Sauce 1: Red pepper coulis:

1 Jar of Roasted Red Peppers (drained)
1 Tbsp Vietnamese Chili Garlic Sauce or Sriracha sauce (optional, I actually use alot more)
2 cloves garlic
1/4 cup red onion
Juice of 1/2 a lemon
Salt and pepper to taste

Puree in a food processor and season to taste.

The fish sitting on a bed of spinach, with this sauce drizzled around it makes an awesome presentation.

Sauce 2: Orange Reduction

This one is going to go alot by "feel"

About 3 cups of OJ
2 Cloves garlic
3 Tbsp Brown Sugar
2 Tbsp Oyster Sauce
Vietnamese Chili Garlic Sauce or Sriracha (yes again) to taste
1/4 cup ea. of chopped cilantro and green onions to garnish
salt and pepper to taste

In a medium sauce pan reduce the OJ over medium heat by about 3/4 or unti it looks "thick"

Add garlic and brown sugar and oyster sauce and reduce heat to a simmer for 2-3 minutes

Add sriracha or chili garlic sauce to taste

Serve sauce over fish on spinach or rice and top with cilantro and green onions.


post script....Dan, that recipe looks awesome. I will be trying it very soon.

[dsafety]

Eric,

Both of those sauces sound delicious. Your recipes make quite a bit of sauce. Will they keep for a while in the fridge or freeze?

PS, in honor of the new year, I have ditched my former trout hugging avatar in favor of one a bit more current. Your champagne chugging shot would make an awesome avatar as well.

Bob

[Whizz Bang]

The only thing I try not to waste is the fish...Im pretty bad about sauces, they may do great in the freezer or fridge....but the fish you are gonna serve it with costs about $18.00 per lb.. Far more if you were going to calculate it with our man hours and tackle shop ventures....only the best and freshest will do. Try and play around with the amounts...they are forgiving.

[lamb]

Grill it.
Nothing beats grilled white Seabass.



Charcoal grill, preferably.
20 minutes before hitting the grill,
rub fillets with sea salt.
Lemon peppa' is fine for some more kick. Not necessary.

Grill 3-5 minutes (depending on your grill) one side,
3-5 minutes another side.
Brush on a bunch of olive oil while still sitting on the grill,
(you want the flames to start shooting up).
Then close the grill cover,
reduce the temp, (I lower the coal grid)
let smoke for another 3-5 more minutes.
You don't want to over cook it.
Just get the crust going on both sides,
then cook all that goodness bestest mistness goodness inside.

Add some chopped up garlic, parsley, basil and lemon zest
into half a cup of quality olive oil.
I recommend a home made olive oil from father in law from a Mediterranean country,
if you can pot your hands on one. (and his daughter).
Grind up some fresh black pepper into it,
then generously brush on some more of all that mixed with your precious olive oil.

Let sit a few minutes before serving.

Serve with potato salad and some grilled veggies.



Collar must be there. (The chunks that look like chicken legs.)
Truly tastemazing.

You will have to keep up with disappointed and sad friends,
all bummed, and sad, attacking the dead lamb with a great hesitation.

Sportin' dippin in your father in law's olive oil.



You either can fish,
or have friends that can fish...

[lamb]

Originally Posted by Iceman

In the pan, can't go wrong with Panko!

Totally.

Quick too!!!

Kids can play rolling tacos.

Search for Turds in Panko recipe from 9 years ago for details

[Sherm]

Take a corningware pan or any other that con be covered and put in the oven.

Place dish on top of stove. Melt butter, white wine, and garlic and add fillets. Sear fish on one side then flip fillets and remove from heat. Cover dish and put it into an oven at 425 and cook with the top on the dish for enough time to get the fillets almost cooked. Take dish out of oven and drizzle top of fillets with some crab and blue cheese chunks. Return to the oven until cheese is melted.

Serve over rice..........awesome

Idea.......let's get some WSB for the Pal & MJ appreciation party at my house and we can try out some grillin recipies.

[lamb]

Warning: Not suitable for persons younger than 15. Persons younger than 15 years must be accompanied by a parent or guardian. The content is strong in impact. The content is heavy on dismembered fish parts.

Inspired by Yani, I figured I'd share an old Mediterranean fish cooking wisdom. It is mastered and heavily practiced by Jasmin, our WCW08 champion. He definitely has plenty of seafood chef talents. He finally convinced me that this an awesome use of your catch. Jasmin is not big on this internet posting thingy, and I hope he won't be too mad at me for enlightening the masses. We are both in Yani's club - love every second on the water experience, celebrate it later (many times) with family and friends around the table.

Try keeping your next big fish carcass and head and cooking it up, making a fish stock.

Throw away the gills, guts. Give the parts a nice wash.
Cut out the fins and throw away.
Add a dash of olive oil in the pot, hit up with some sliced onion and simmer till golden.
Add some veggies - carrots and celery will do.
Chop up the carcass in manageable pieces that will fit your biggest pot.
Preferably split the head in two.
Eyes will likely "leak" out - not for the faint of heart.
Load up the fish parts.



Add plenty of water.
Parsley has got to be there. Don't chop it, just generously throw a 1/2 bundle in.
Cover and cook over a low heat for 45mins-1 hr.
Run it through the mesh size strainer, to get rid of scales, bones, what not.
Carefully pick the meat off.



Cheeks are the killer, so is the rest of the meat from the head.
Careful with the bones; the meat off the bones you can eat boiled right there,
use it later in a salad,
or spice up whichever way you like.
You'll be surprised how tasty it is.
Pour the fish stock into water bottles; don't fill up all the way.
Freeze and use later to greatly enhance the flavor
of any cooked seafood dish (soup, stew, chowder, pasta sauce, cioppino, you name it).



For a great fish soup, just add some rice or noodles...
Nothing wrong with a WSB fish soup:



Heads up: do add some water, as this fish stock by itself stuff comes out pretty strong in flavor.
This is how it looks like after it's been stored in the fridge over night... from the fridge, not frozen!

[Iceman]

Iron Chef!

[Dan]

Did this one tonight, really good. thanks.

Originally Posted by Whizz Bang

Sauce 2: Orange Reduction

This one is going to go alot by "feel"

About 3 cups of OJ
2 Cloves garlic
3 Tbsp Brown Sugar
2 Tbsp Oyster Sauce
Vietnamese Chili Garlic Sauce or Sriracha (yes again) to taste
1/4 cup ea. of chopped cilantro and green onions to garnish
salt and pepper to taste

In a medium sauce pan reduce the OJ over medium heat by about 3/4 or unti it looks "thick"

Add garlic and brown sugar and oyster sauce and reduce heat to a simmer for 2-3 minutes

Add sriracha or chili garlic sauce to taste

Serve sauce over fish on spinach or rice and top with cilantro and green onions.

McWhiteSeaBass

[fishes]

Originally Posted by Billy V

Made these today for the wife and I. D-A-M-N delicious!!!

Here's my final presentation. As a reminder, make sure the scallops are extra dry. I took a short cut and half-assed the drying time and ended up with too much liquid hence the differing colors of the final result.


Thanks Billy V.

First off, I'm from Adi's and Jasmin's school. Love the water, love fishing,
and love feeding the fam with great sea food dishes. How else am I going
to get the fam to listen to my fish stories?

I've received a few requests for the sandwich recipe. (Thanks guys!)
So I'll post the recipe. Keep in mind, you can use any fresh fish.

Sandwich time.

Bread: Trader Joe's artisian cabatta rolls
Fish: Make beer batter first. Key for any batter
is to make it cold and keep it cold. So, get an ice
cold beer, pour two cups into big pan, add salt/pepper (or dash of hot sauce); add one egg; whisk in one cup white flour to remove lumps.
Now keep in refrig until ready to use.

Get your frying pan going with a 1/2 inch of oil (I use regular Olive Oil for frying, not extra virgin cold pressed) Any veg oil will do. Cut fish into nice sized sandwich slabs. Pat dry, then dip into seasoned white flour.

Get the beer batter out, next to the frying pan; now dip the floured fish into the batter, then into the frying pan. Don't leave the frying area. You can drink the rest of the six pac now, but don't leave the area. You want
to cook and eat good food, act like a chef, it's fun.

Fry one side until golden brown, then flip. Place done fish into a plate with paper towels to absorb extra oil.

Finish sandwich: Toast bread. Make mayo spread. To one cup of mayo add juice of one lemon or lime, salt/pepper and maybe a pinch of chili powder. Mix.

Have cut tomatoes, lettuce and onions ready.
Compose sandwich: Lather up both sides of toasted bread with mayo. Start with bottom slice of bread. Add onions, lettuce, tomatoe, fish and top half of bread.
Bingo! Best damn fish sandwich around! Especially with fresh WSB!

[Billy V]

Fish Soup

This is a fast and easy recipe for a delicious Fish Soup.
Its low calorie and packed with goodness - so its a Win-Win.

Ingredients:
4 Cups Water
1 28 oz. Can of Del Monte Petite Cut Diced Tomatoes
1 16 oz. Bag of Birds Eye Ultimate Petite Mixed Vegetables
2 Stalks of Chopped Celery
1 Medium Onion Coarsely Chopped
1 Teaspoon Dried Oregano
1 Clove of Garlic Minced
Several Dashed Bottled Hot Pepper Sauce (I use a Louisiana style for this)(Use it liberally, it won't hurt the soup)
5 Chicken Bouillon Cubes- I use 2 Knorr, and 3 Herb Ox Cubes, as they have slightly different flavors.
1 1/2 Fish (Mahi, WSB, Halibut) Any of the afore mentioned fish in singular, or combination will work spectacular.

* In a large saucepan combine water, undrained tomatoes, mixed vegetables, celery, onion, bouillon cubes, oregano, garlic, and hot pepper sauce. Bring to a boiling; reduce heat. Cover and simmer 10 minutes or till vegetables are tender.
* Stir in fish. Return just to boiling; reduce heat.
Cover and simmer gently about 5 - 8 minutes, or till fish flakes with a fork.

-Tilt open the lid of the pot and let the soup settle for a short while before eating. The flavors will marry.

Enjoy - This was my dinner tonight.

[dgax65]

Hey Adi, thanks for the post on the fish soup/stock. I'm not big on soups, but it was pretty good. I removed the meat from the carcass as soon as it was tender and then continued to reduce the liquid. I strained the stock twice to get a clear, smooth texture and look. I had enough stock for soup and for making a fish base.

Soup
1/2 large onion-diced
2 parsnips-diced
4 carrots-sliced 1/4"
1 bundle of asparagus-cut into 3/4" pieces
1/2 bunch of flat leaf parsley-finely chopped
1/2 lemon
1/2 cup white wine
4-5 cups reserved meat from carcass
salt, pepper, spices (I used a little Italian seasoning mix and some red pepper flakes)

You need large, deep pan or a stock pot. Add olive oil and heat on med-hi. Sweat the onions for a few minutes then add the carrots. After 5-8 minutes, add the parsnips and asparagus stocks. Salt and pepper to taste. I gave this about 10 minutes until the sugars from the carrots and parsnips started to caramelize. Deglaze the pan with wine and reduce until it is nearly all evaporated. Add fish stock and lemon and simmer until veggies are tender. I added the asparagus tips at about the halfway point. When the veggies are tender I returned the chunks of meat to the pot and turned off the heat. The meat just needs to be warmed through at this point. Serve with some nice crusty bread.

I kept reducing the stock overnight. It is now a thick, rich brownish-amber color and very strong. I think this fish base will get a lot of use over the next few weeks, as I try some new fish recipes.