Good Recipes Wanted - Kayak Fishing Adventures on Big Water’s Edge

steveooo · 02-21-2013, 10:26 PM

Not my recipe, but worth a post. This is a good way to pay tribute to the YT after the sushi night...

Yellowtail Ranchero

4 filets Yellowtail
1 tbsp. Olive oil
Salt and pepper to season
3/4 cup Monterrey Jack cheese, shredded
4 Fresh cilantro sprigs

For the Ranchero Sauce:

1 tsp. Olive oil
1 cup Onions, sliced
1 tsp. Garlic, minced
1/2 cup Celery, diced
1/2 cup Green bell pepper, sliced
1/2 cup Red bell pepper, sliced
1/2 tsp. Jalapeno or Serrano pepper, diced
1/4 tsp. Thyme leaves
1 Bay leaf
Pinch Red chili flakes or cayenne pepper
1/4 cup Fresh cilantro, minced
1/2 cup Diced tomatoes with juice
1 1/2 cup Chicken stock
Salt and pepper to taste

Directions:

Prepare Ranchero Sauce by heating olive oil in a saucepan over medium heat. Add onions, garlic, celery and peppers, saute for 3 to 4 minutes. Add thyme, bay leaf, red chili flakes, cilantro, tomatoes and continue to saute for 3 minutes. Add chicken stock and bring to a simmer. Reduce heat and simmer over low heat for 20 to 25 minutes, stirring occasionally. Season with salt and pepper. Reserve.

Preheat grill pan. Season fish filets with salt, pepper and olive oil. Cook seasoned fish in grill pan until done. Place fish in a baking dish and smother with Ranchero Sauce. Top each filet with cheese. Bake in preheated oven at 350 degrees F for 8 to 10 minutes. Transfer to platter or warm serving plates. Garnish with fresh cilantro sprigs.

steveooo · 02-21-2013, 10:31 PM

Again. Not my recipe, but worth a post. The best I have tried.

Yellowtail Ceviche

2 lbs of firm, fresh yellow tail fillets, cut into 1/2-inch pieces
1 cup of fresh squeezed lime juice
1 cup of fresh squeezed lemon juice
1 cup orange juice

In a non-reactive casserole dish, either Pyrex or ceramic, place the fish and cover with juice mixture. Make sure you have enough juice to cover the entire bowl of fish. Stir occasionally making sure more of the fish gets exposed to the acidic lime and lemon juices. Let marinade in the refrigerator for 4 hours. Pour off all excess liquid from dish and add:

New mixture of citrus juices (combine whatever flavors you enjoy the most) We like a heavy lemon base.
1 purple onion, finely diced
1 cup of fresh peeled, seeded, and chopped tomatoes
1 Serrano chili, seeded and finely diced (more chili’s if you like to kick it up)
1 chopped yellow bell pepper
1 chopped red bell pepper
1 diced cucumber (peel the cucumber, slice in half long ways and scoop out the inside seeds and soft inner core.
2 teaspoons of salt (kosher or sea salt)
Dash of ground oregano
Multiple Dashes of Tabasco or a few grains of cayenne pepper
Fresh ground pepper to taste
4 tablespoons olive oil
4 –6 cloves fresh minced garlic

OPTIONAL:
1⁄2 cup Cuervo Tequila

Let sit for at least 6 hours, giving time for the flavors to blend.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

02-21-2013, 10:26 PM	#1
steveooo Senior Member Join Date: Sep 2005 Posts: 1,922	Not my recipe, but worth a post. This is a good way to pay tribute to the YT after the sushi night... Yellowtail Ranchero 4 filets Yellowtail 1 tbsp. Olive oil Salt and pepper to season 3/4 cup Monterrey Jack cheese, shredded 4 Fresh cilantro sprigs For the Ranchero Sauce: 1 tsp. Olive oil 1 cup Onions, sliced 1 tsp. Garlic, minced 1/2 cup Celery, diced 1/2 cup Green bell pepper, sliced 1/2 cup Red bell pepper, sliced 1/2 tsp. Jalapeno or Serrano pepper, diced 1/4 tsp. Thyme leaves 1 Bay leaf Pinch Red chili flakes or cayenne pepper 1/4 cup Fresh cilantro, minced 1/2 cup Diced tomatoes with juice 1 1/2 cup Chicken stock Salt and pepper to taste Directions: Prepare Ranchero Sauce by heating olive oil in a saucepan over medium heat. Add onions, garlic, celery and peppers, saute for 3 to 4 minutes. Add thyme, bay leaf, red chili flakes, cilantro, tomatoes and continue to saute for 3 minutes. Add chicken stock and bring to a simmer. Reduce heat and simmer over low heat for 20 to 25 minutes, stirring occasionally. Season with salt and pepper. Reserve. Preheat grill pan. Season fish filets with salt, pepper and olive oil. Cook seasoned fish in grill pan until done. Place fish in a baking dish and smother with Ranchero Sauce. Top each filet with cheese. Bake in preheated oven at 350 degrees F for 8 to 10 minutes. Transfer to platter or warm serving plates. Garnish with fresh cilantro sprigs.

02-21-2013, 10:31 PM	#2
steveooo Senior Member Join Date: Sep 2005 Posts: 1,922	Again. Not my recipe, but worth a post. The best I have tried. Yellowtail Ceviche 2 lbs of firm, fresh yellow tail fillets, cut into 1/2-inch pieces 1 cup of fresh squeezed lime juice 1 cup of fresh squeezed lemon juice 1 cup orange juice In a non-reactive casserole dish, either Pyrex or ceramic, place the fish and cover with juice mixture. Make sure you have enough juice to cover the entire bowl of fish. Stir occasionally making sure more of the fish gets exposed to the acidic lime and lemon juices. Let marinade in the refrigerator for 4 hours. Pour off all excess liquid from dish and add: New mixture of citrus juices (combine whatever flavors you enjoy the most) We like a heavy lemon base. 1 purple onion, finely diced 1 cup of fresh peeled, seeded, and chopped tomatoes 1 Serrano chili, seeded and finely diced (more chili’s if you like to kick it up) 1 chopped yellow bell pepper 1 chopped red bell pepper 1 diced cucumber (peel the cucumber, slice in half long ways and scoop out the inside seeds and soft inner core. 2 teaspoons of salt (kosher or sea salt) Dash of ground oregano Multiple Dashes of Tabasco or a few grains of cayenne pepper Fresh ground pepper to taste 4 tablespoons olive oil 4 –6 cloves fresh minced garlic OPTIONAL: 1⁄2 cup Cuervo Tequila Let sit for at least 6 hours, giving time for the flavors to blend. Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.