Fire Island Cooking: Local Seafood catch. Send us your favorite fluke, flounder, striper, bluefish, mahi-mahi, tuna recipes and we'll add them for you. There is nothing better than locally caught fish and other seafood.
|
Poached Wild Striped Bass: also known as: Striper, Linesider, Rockfish |
|
| Bluefish (broiled) | |
| Mahi-mahi (broiled) | |
| Glory Days Grilled Salmon Fillet | |
|---|---|
| Time: 15 minutes, Yield 6 servings | |
|
6 6-ounce king salmon fillets Pinot Noir Sauce (see below) |
Olive Oil |
| 1.
Prepare a grill charcoal or gas. Place some wetted mesquite chips in
aluminum foil. Place this in hot grill about 5 minutes before the salmon.
Brush flesh side of fillet with olive oil and place flesh side down on hot
grill. Sear for a few seconds then turn fillets 1/4 turn. This sears the
criss-cross lines. 2. Brush skin side of fillets with olive oil and turn. Grill until the center of the fillet begins to look less transparent, maybe 6-8 minutes, depending on size/thickness of fillet. Serve with Pinot Noir sauce. |
|
| Submitted by: adopted from Ray's Boathouse, Seattle | |
|
|
|
| Pinot Noir Sauce | |
|---|---|
| Time: 20 Minutes | |
|
1 head of garlic Olive Oil 1 cup Pinot Noir 1 cup fish stock/clam juice 4 teaspoons chopped shallots |
2 sprigs thyme, leaves separated 1/4 cup heavy cream 8 tablespoons salted butter, cut into pieces 8 tablespoons unsalted butter cut into pieces |
| 1.
Brush garlic with Olive Oil and wrap in foil. Roast garlic in preheated
oven at 350 degrees for 45 minutes. Cool, puree two cloves, and set aside. 2. In heavy sauce pan combine the wine, fish stock, shallots and thyme stems. Place over high heat, and reduce until just a little more than a glaze, maybe 7 to 10 minutes. Add cream, and reduce by half. Reduce heat to low, and whisk in salted butter and unsalted butter, one piece at a time, until thoroughly mixed. Important: Do not boil; sauce will separate. If you do, you may be able to rescue with half-and-half. 3. Immediately pour sauce through strainer and discard solids. Add 1 1/2 teaspoons thyme leaves and pureed garlic cloves. Mix well and keep warm. Comment: You may want to increase quantities as I have found myself in need of more sauce. Delicious sauce for salmon. |
|
| Submitted by: adopted from NYT | |
|
Poached Wild Striped Bass: also known as: Striper, Linesider, Rockfish |
|
|---|---|
| Yield: 1 serving per pound. Total time: 1 1/2 hours | |
|
3 Cups White Wine 5 Sprigs Thyme 1 Bulb Fennel, cut into wedges with greens removed 2 Carrots, peeled and cut into 1/2-inch diagonal slices 1 Onion sliced |
2 Cloves Garlic, peeled 10 Peppercorns 2 Tablespoons Kosher Salt 2 Thin Slices Lemon 1 6 to 10 pound wild striped bass, gutted, fins trimmed and cleaned. Olive Oil for brushing |
| 1. In
a fish poacher or a deep roasting pan, combine the wine, 4 quarts water,
thyme, fennel, carrots, onion, garlic, peppercorns, salt and lemon. Bring
to a boil;reduce heat and simmer for 10 minutes. Turn off heat, and let
cool to ambient temperature. 2. Measure the striper at its thickest point. If using a roasting pan, wrap fish in cheesecloth and tie ends with a string. The ends of the cheesecloth serve as handles for removing the fish later. Lay the fish in the cooled liquid. If there is not enough, add water. Bring to a simmer only. When bubbles begin appearing on the surface, begin timing at 7 minutes per inch thickness. 3. When time is up, turn off heat and let cooking liquid cool to the touch. Carefully transfer the fish to a serving platter. Reserve a cup of poaching liquid to make a sauce. With a small knife, peel away the skin and excess fat from head to tail. Brush fish with olive oil. Serve warm or at room temperature, passing a bowl of sauce. |
|
| Submitted by: unknown | |
| Bluefish (broiled) | |
|---|---|
| Yield: six | Total Time: 30 minutes |
|
6 Bluefish fillets 2 cloves garlic, chopped 4 tablespoons mayonaise 1 Lemmon |
1 Onnion, diced 1/2 bunch parley, chopped Tarragon leaves other fresh herbs |
| 1.
preheat oven to 350 degrees 2. rub fillets with chopped garlic and place on baking dish skinside down. Lightly coat with mayo, lemmon juice, pepper, diced onion, tarragon, fresh herbs of your liking. (Optional: you may add strips of cream cheese) 3. place in preheated oven for 10 to 15 minutes depending on thickness of fillet. Pour white wine over to moisten. |
|
| Submitted by: Wells Newell and Bob Sheridan | |
| Mahi-Mahi (broiled) | |
|---|---|
| Yield: four | Time: |
|
2 tablespoons lemon juice 2 tablespoons white wine or chicken broth 1/2 cup dry bread crumbs 1/4 teaspoon salt |
1/8 teaspoon garic powder 1/8 teaspoon pepper 1 lb. mahi mahi 2 teaspoons oil |
| Heat oven to 450 degrees (F). Spray 15x10xx1-inch baking pan with no-stick cooking spray. In shallow dish, combune lemon juice and wine. In another shallow dish, combine bread crumbs, salt, garlic powder and pepper. Dip fillets in liquid; dip in crumbs to coat. Arrange coated fillets on sprayed pan; drizzle with oil. Bake at 450 degrees (F) for 8 to 10 minutes or until fish flakes easily with fork. Serve with Light Tarter Sauce Garnish as desired. | |
| Submitted by: | |
| Yield: | Time: |
| Submitted by: | |
| Yield: | Time: |
| Submitted by: | |
Revised: January 14, 2004