Hook Em & Cook Em December Submissions

[WCW Moderator]

Post em here. Must have 1 photo showing what you harvested, also must show at least a part of your kayak. Second photo is what you prepared. Aside from the 2 required photos you can add whatever you want, video, recipe, story behind the catch or the dish. These have to be current to the month of December.

This goes through the end of the last day of December and voting will follow from January1-3. Winner will be announced January 3rd at 10PM.You can only win this contest one time, but within the month you can submit as many times as you like. Raise the bar, then raise it again!

[ctfphoto]

Ok I'll be the first. I love trying new recipes with my fresh caught kayak seafood. I make awesome ceviche, smoked yellowtail, fish tacos, Baja style lobster, etc. ….. all not so new.

I know I will be competing with Yani and others who are awesome cooks and considered holding back until they won, …….. naw, I'll go for it.

So here's my choice of fish caught Dec 3rd, 2013 in La Jolla at around 90 feet on frozen squid with Mikey as my witness.





Let's see, I'll choose this one





I have cooked all of life and when making my own recipes I never measure anything, I just go by taste. In the future I will try to measure, just have never had a need to in the past. I have no formal training in the culinary arts, but love to cook and everyone has always loved my dishes. I am not into buying weird ingredients only found at obscure stores, but rather use every day ingredients and go with what's in the fridge. A few of my recipes require me to go to the store to buy things like fresh cilantro, etc.


I wanted something way different and way outside the box, sooooo,



Peanut Butter and Jelly Whitefish


Below are the ingredients I used in order by approximate weight. I recommend experimenting and getting it to your taste. This is the second time I have made this peanut sauce, it is so awesome that I will make it again and post an updated recipe with measurements. The jelly sauce is easy, just use the fruits that you like.



Whitefish filets or any good white meat fish

Pan fry the fish in olive oil, lime, season salt, dried onion, and dried garlic

Peanut Sauce

Peanut Butter
Olive Oil (altho peanut oil would work just fine)
Rice Vinegar
Lime Juice
Ground Peanuts (topping)
Milk or Cream
Soy Sauce
Worcestershire Sauce
Dried Onion
Dried Garlic
Ginger
Fish Blackening Spice or Cayenne Pepper

Heat and stir until creamy.




Jelly sauce

Apple
Strawberries
Tangerine
Rice Vinegar
Sugar
Lime Juice
Pomegranate Juice (optional)
Cinnamon
Ginger
Nutmeg




I made what I thought was enough for my wife, daughter, and myself with the rockfish and one whitefish filet and left one whitefish filet to use the next day. After I cooked the dish and handed it to my wife and daughter , I noticed that they were inhaling it and no way was there going to be enough fish (first time). I'm thinking, wow this must be good! So I took out the remaining whitefish filet and made myself a batch and here is the photo:





Wow, this is an awesome recipe and the flavors are amazing by themselves, but then I mixed it all together and got this ….





When mixed together.... Even better ... Super Yummy.

All I can say is this is one unusual dish with an amazing mix of flavors that you will love, enjoy, Chris

[jorluivil]

Good first submission!!

I want to post one but I need to hook something first

[Mikey Likes It]

Fished solo in La Jolla Friday the 13th and caught a nice rockfish in about 125' of water on a whole dead squid.
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Beautiful afternoon on the water, hard to believe its the middle of December.
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Rockfish and Mango Ceviche Recipie
Rockfish and Mango Ceviche.jpg


Ingredients:
1 large rockfish or a couple smaller rockfish
5-6 mini sweet bell peppers
1 jalapeño pepper
2 roma tomatos (de-seeded)
3 stalks green onion
1/2 bunch cilantro
1 large mango
1 avocado
Tapatio or your favorite hot sauce
Limes and lemons
Salt and pepper or spices to taste
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Directions

Step 1:
Cook fish by cutting fillets into cubes, placing cubes in flat pyrex dish and covering fish with lime and lemon juice and a bit of salt and pepper. Cover with cling wrap and let sit in the fridge for minimum 8 hours or until the fish has turned white in color. After the fish is cooked drain out the lime and lemon juice and put fish back in pyrex dish
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Step 2:
In a large bowl dice mini sweet bell peppers, jalapeño, roma tomatoes, green onion, cilantro, mango, and toss with lime juice and salt and pepper to taste.
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Step 3:
Dump mango and vegetable mix from large bowl into pyrex dish and mix with cooked fish. Taste and add salt, pepper, or lime juice as needed.
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Step 4:
Serve on tostada with a bed of cabbage and top with avocado and hot sauce. Or use empty mango and avocado halves as bowls and eat with chips or a fork
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And of course you have to have a cocktail paired with the dish. In the winter time I like to drink whiskey and thats also the time when my lemon tree produces the most lemons so here's a great simple cocktail to drink with the ceviche.

Whiskey Sour cocktail
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Ingredients:
2oz Rye Bourbon (Bullet Bourbon Rye is my favorite but Makers Mark fine)
3/4 oz lemon juice
1oz simple syrup
IMG_0412.jpg

Directions:
Mix bourbon, lemon juice and simple syrup then pour over ice in a 8oz high ball glass. Garnish with maricino cherry and lemon slice.

[ful-rac]

loooks gooood!!

[kayakfisherman]

Way to go MIKEY!!! Looks like
Top Chef prepared that.

[driftwood]

That's what I'm talking about right there Mikey!!! WOW!!!

That looks INSANELY good!!

[StinkyMatt]

Great presentation.

The mango always adds a nice twist to spicy things.




Congrats on a job well done.

[ctfphoto]

Nice presentation bro. Let's see, give Mikey limes, he makes ceviche, LMAO.

It's all good as we need the competition.

I will see you in tomorrow morning for another halibut session, hopefully we will both have halibut recipes to go along with our unpublished lobster recipes

[Iceman]

We make several variations of fish tacos, from grilled, to breaded to this recipe my wife discovered a couple years ago. Halbut works great with this, we also had it with dorado and white seabass earlier this year.



Marinade the fish in 2 tablespoons olive oil, lime juice, chili powder, garlic powder,salt and pepper, let sit for 15 minutes, heat 2 more tablespoons of olive oil and cook it up in the pan.



sauce is mayo, lime juice, honey and a chipotle pepper (or 2) in the little can with adobo sauce, cilantro and fresh clove garlic. food processor works well for this.

mango salsa: mango, cucumber, red onion, jalapeno, garlic, cilantro, salt to taste (black beans optional)

shredded cabbage



ALWAYS take the time to toss each corn tortilla in a hot pan to get them to that cooked chewy consistency. Top off with Tapatio Hot Sauce.

[wbrewski]

Andy, It looks like you are a master of everything. Do you hold cooking classes?

[blitzburgh]

Gettin' close to lunch time...you guys are killin' me

[wiredantz]

OMG!! im so hungry

[WCW Moderator]

only one more day to submit for this month!

[jorluivil]

Step 1. Go hopenetting with your new Scotty Trap-ease. Yes, I said "hopenetting" because I was 'hoping' I would catch some lobster.



2. Cook Crab





3. Prepare Side Dishes







4.Devour crab

[StinkyMatt]

Your presentation is fabulous!

[konakaiyak]

Aloha guys I waited til the last day because i was hoping to catch a fish here in California for the contest but between the surf and the Holidays i didn't get a chance to go out. I hope its ok if i submit my catch from my trip to Hawaii earlier in the month.
My Grandfather had been in hospice care and passed over the Thanksgiving Holiday. He was a lifelong fishermen and taught my brothers and I a lot of what we know. He had always been a huge supporter of our kayak fishing even when others laughed and called us fools for dreaming of venturing offshore to chase big pelagic fish. In the last few years when he couldn't fish himself he loved to see what we caught, hear our stories, and show off our exploits to his friends.

I was definitely thinking of him on December 10th when my brother and I landed a pair of sailfish each, mine coming off a double strike. While weighing our fish down at the harbor the next day we learned something pretty cool. Sailfish are probably the rarest gamefish in Hawaii. Our buddy a big time deckhand who knows the history of the harbor and state, told us that what we achieved by catching 4 sails in one day in Hawaii, "Had never been done before and would never happen again!" I know I'm pretty lucky and like to think I'm a good fishermen but I believe my grandfather had a hand in making this happen. It was special to be able to share this with my brother who is my best friend as well.
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We cut up, then brined, and marinated our sailfish for 3 days in a mixture of soy,sugar,garlic,ginger, and Hawaiian chilis. We then smoked it with guava at the family home of our good buddy Rob, who you may know from his black marlin vid. The heat was kept low to cold smoke the fish for the first few hours. I removed about 15 pounds or so at this time for canning then continued smoking the remainder for another few hours. It turned out awesome. Sail is a great fish for smoking because the extremely high oil and omega 3 content allows for the finished product to still be moist. Its so fatty that when cutting it raw, it leaves a sheen of fat on your knife like pork belly would. This fish made great gifts during the holiday season and I brought a bunch with me back to California to share with friends and family here.
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My fiance has a large family get together every Christmas, so i figured what better time to share my catch. We made up a bunch of won ton with some of the canned sailfish, cream cheese and a little chimichurri sauce i had in the fridge. The chimichurri really added some brightness and balance while the acidic bite from the vinegar helped to cut through the richness of the sailfish and cream cheese. They were awesome as is, or dipped in a little sweet chili or hot mustard. These won ton meant a lot to me because it felt like i got to share a gift from my grandfather and my Hawaii family with my new family here in California. Thanks for reading my post everyone and Happy New Year!

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[SDROB]

Holy Cow! I bet that stuff tasted good smoked! Way to go and congrats on a catch of a lifetime. Awesome story and thanks for sharing it sounds like your grandfather was definitely smiling down on you guys that day!!! WTG

[jruiz]

Originally Posted by konakaiyak

This fish made great gifts during the holiday season and I brought a bunch with me back to California to share with friends and family here.

Let's be BFFs. Great post man.

[blitzburgh]

@konakaiyak

HO-LEEEE-COW!!!