Call for WSB Recipes

[Jimmyz123]

if you have never done fish pouches you should try them. Here's a simple one.

Mix together: 1 bunch green onions or 1 med. onion, chopped 3 tbsp. fresh parsley, minced 2 tbsp. plus melted butter 1/2 rib celery, minced 1/2 tsp. dill Juice of 1 lemon or 3 tbsp. lemon juice Mix and simmer in butter until tender. Add 1/2 of a small 8 ounce can of tomato sauce.
Divide mixture into equal portions. Layer 1 portion on the bottom of heavy duty foil. Place clean fish on this and evenly distribute remaining sauce over fish. Seal good. Place on a baking sheet and bake at 350 degrees for 30-45 minutes.


The great thing about the pouches is the flavor melds into the meat. Make nice rice side dish or mixed veggies and your in for a good meal.

I like to use parchment paper but foil works also

[dgax65]

Originally Posted by Jimmyz123

if you have never done fish pouches you should try them. Here's a simple one.

Mix together: 1 bunch green onions or 1 med. onion, chopped 3 tbsp. fresh parsley, minced 2 tbsp. plus melted butter 1/2 rib celery, minced 1/2 tsp. dill Juice of 1 lemon or 3 tbsp. lemon juice Mix and simmer in butter until tender. Add 1/2 of a small 8 ounce can of tomato sauce.
Divide mixture into equal portions. Layer 1 portion on the bottom of heavy duty foil. Place clean fish on this and evenly distribute remaining sauce over fish. Seal good. Place on a baking sheet and bake at 350 degrees for 30-45 minutes.


The great thing about the pouches is the flavor melds into the meat. Make nice rice side dish or mixed veggies and your in for a good meal.

I like to use parchment paper but foil works also

I've never done fish en papillote in foil before; always parchment paper. Does the acid from the citrus or tomato ever discolor/dissolve the foil. I've had that happen with other dishes, but I have never figured out just how much acid or what conditions will cause it. I think it happens more often when the acidic elements are in contact with the foil in a relatively dry environment. I could see where the fish pouch has enough liquid in it that it might not be a problem.

[Jimmyz123]

Originally Posted by dgax65

I've never done fish en papillote in foil before; always parchment paper. Does the acid from the citrus or tomato ever discolor/dissolve the foil. I've had that happen with other dishes, but I have never figured out just how much acid or what conditions will cause it. I think it happens more often when the acidic elements are in contact with the foil in a relatively dry environment. I could see where the fish pouch has enough liquid in it that it might not be a problem.

I personally use the parchment and then follow it with the foil. This way I avoid any chances of the foil doing as you mentioned. So you can say I double wrap mine. Comes out very flavorful and not dry at all.

[dgax65]

Chef John Mitzewich has a fantastic video blog, called Food Wishes, that has hundreds of recipes. With most of the recipes there is a video that walks you through each step of the preparation. At last count, there were 68 different seafood recipes. Everything that I've tried so far has been excellent. This vlog is an incredible resource.

A couple of examples


Deviled shrimp ragu


Not seafood, but who doesn't like candied bacon appetizers

Grilled Serano ham-wrapped prawns

[tattuna]

WSB poached in butter w/garlic pepper

Simple and tasty

1/4 stick o butter
garlic pepper
wsb fillets

Throw butter in heated pan (throw it hard so it splats)
once it's melted throw in your fillets
sprinkle on some garlic pepper
A few minutes on each side and you're done.


I've only been able to find this at the Costco in Ensenada. It's great on beef too.




With some scallops, home made Spanish rice, and beverage of your choice

[Jimmyz123]

Originally Posted by tattuna

WSB poached in butter w/garlic pepper

Simple and tasty

1/4 stick o butter
garlic pepper
wsb fillets

Throw butter in heated pan (throw it hard so it splats)
once it's melted throw in your fillets
sprinkle on some garlic pepper
A few minutes on each side and you're done.


I've only been able to find this at the Costco in Ensenada. It's great on beef too.




With some scallops, home made Spanish rice, and beverage of your choice

Looks great and I agree with your choice of beverage.

[Billy V]

Grilled Halibut with Thai Chili Lime Sauce and Thai Jasmine Rice ------ This will work for WSB as well.

I found this Halibut in the back of a taxi cab - so0O I thought I would....

Make sure your grill is Clean and HOT.

Prepare the fillets with extra virgin olive oil, coarse sea salt, fresh cracked black pepper, and garlic salt.

Make sure your grill is Clean and HOT.
-Just before you place the fillets on the grill give them one more flip on the plate to insure Good Oil and Spice Coverage.
-Carefully lay the fillets down on the grill in one motion, and do not move them!
-Close the cover and cook precisely 4 minutes on the 1st. side.
-With a spatula and your hand - flip the fillet with care and do not move it!
-Close the cover and cook for precisely 3 minutes on the 2nd. side.

Remove fillet and plate along side (Mahatma) Thai Jasmine Rice.
-The Thai Chili Lime Sauce can be purchased at Fresh and Easy in Point Loma. Or you can get some smokin' Hot Thai Chick to whip you up a batch like I did.

Enjoy