Panko Ling

Ingredients

2 lbs ling (red hake)
1/2 cup instant flour
1cup Panko bread crumbs
2 eggs
1/2 cup Canola oil
2 gallon sized ziplock bags

Directions

Rinse and dry ling fillets on paper towels.
Place flour in bag with ling fillets and shake coating the fish.
Beat eggs with a tablespoon of water and coat fish with egg.
Place Panko in other bag with fish and shake to coat the fish.

Heat Canola oil in heavy non-stick skillet.
Oil should be hot! Test with a little Panko crumb. If it sizzles, it's ready.
Cook until golden brown, about 2 minutes on each side.
Drain on paper towels.

Serve with tartar sauce and lemon. Garnish with parsely.

Enjoy!

Leif 

Clams Casino

Makes about 32

Ingredients

3 dozen Little neck clams
2 dozen chowder clams

3 small cloves of garlic (chopped)
1 cup of flavored Italian bread crumbs
1 stick of butter, 2 tablespoons olive oil
3/4 cup clam broth
1/2 lb bacon (cut into 1 in. slices)
Paprika

Directions

Scrub clams, cover with water and steam till clams open.
Take clams out of broth and remove clams from shells.
Save all small shells from little necks, separate shells.
Set aside a cup or so of broth.
Let cool.
Roughly chop clams by hand or food processor

In a medium sized sauce pan add olive oil, melt the butter
Add chopped garlic
Add the chopped clams
Add the broth
Add bread crumbs (should be a pasty consistency) you may need more or less bread crumbs.
You can add a little more broth if it becomes too thick.
You may also sub chopped canned clams instead of using the chowder clams.
(three 6 oz cans)

With a spoon, fill each shell
Place a piece of bacon on top
Sprinkle Paprika on top
Broil until the bacon is crispy.

Enjoy,

Leif

Mackerel over Saffron rice/bacon/onion and tomato

Mackerel over Saffron rice/bacon/onion and tomato


This was really my sons’ idea. I was hesitant to cut the fish up in chunks but it worked really well. The bacon, onion and tomato added to the yellow rice was very tasty.

4 Medium Mackerel Filleted and skinned cut in 1 inch pieces

1package Carolina Saffron rice (see picture and instructions)

½ lb Bacon cut/chopped in ½ in pieces

1 Medium Yellow onion, Chopped

1 Medium tomato seeds removed and chopped

Cook rice /Stove

Bring 1-2/3 cups water and 1 tablespoon margarine to a boil in a medium saucepan. Stir in rice mix. Cover, reduce heat and simmer for 20 minutes. Fluff lightly with fork and serve.



Cook rice /Microwave

In a 1-1/2 quart microwave safe dish, combine 1-2/3 cups hot water, 1 tablespoon margarine*, and rice mix. Cover and microwave on HIGH for 3 minutes. Reduce setting to 50% power and microwave for 17 minutes. Fluffy lightly with fork and serve. If your microwave does not have variable power settings, follow your manufacturer's directions

Set rice aside

In a medium non-stick sauce pan cook/ brown bacon.

Remove from pan leaving a little bacon fat in pan

Add onions and cook till translucent and slightly brown add tomatoes for 1 minute

Mix onions, bacon, and tomatoes with Saffron rice. Set aside.

Coat mackerel with instant four salt, pepper and paprika

Heat same pan/med high heat and cook fish stirring about 2-3 minutes

Place heated rice on platter and top with fish.

Enjoy,


Leif

Seared Black SesameYellowfin Tuna White Rice and Snow Peas

Black Sesame Tuna White Rice and Snow Peas


What can I say. Has to be my favorite fish. Rare tuna is awesome when fresh. Yellowfin, Big Eye, Blue Fin. Can't beat it.

Leif cooked this Yellowfin Tuna we caught  for us tonight.

Very simple recipe and tasty.

Just brush the tuna with olive oil and press black Sesame on fish.

Place in HOT aluminum pan for 1 minute on each side.

Serve with seaweed salad, snow peas, short grain white sticky rice, soy beans and soy.

Enjoy.

Leif

Cod Chowder

Leif's Famous Cod Chowder

Makes about 3qts of stock.

For the stock cover ingredients below with salted water (1-2 tablespoons of sea salt) In 6-8 qt stock pot

1 6-8 lb cod rack and head.(no guts)

1 bag of soup greens (parsnips,celery carrot,dill parsely ect)

1 Medium Yellow Onion

Cover with salted water boil(simmer) for 2 1/2 hours
when done strain off over cheese cloth in another pot.
Discard remains.

MAKE THE CHOWDER
6 strips of bacon (cut in 1/2 in pieces)
2 lb-1 1/2 cod filets cut in 1/2 in-1 in chunks
1 cup of white wine (any)
1 cup of heavy cream (MIX THE SOUR CREAM WITH THE CREAM)
1 pint of sour cream (this is the trick)
6 youkon gold potatoes 1/2 in chunks)
1 lg yellow onion (Diced not too small)
6 stalks of celery (1/2 peices)

In a large sauce pan or 8qt stock pot cook the bacon when crispy remove from pan put on paper towels. set aside.
Leave 2-3 tablespoons of bacon fat in the pan or pot.
Cook the onions till translucent don't brown too much. (5minutes)
When onions are done add the cream wine sour cream potatoes and celery and fish stock.
Bring to a boil and simmer (15-20 minutes)
Add Cod chunks..Bring to a boil and shut off. You are done.
Serve with Bacon on top and chopped parsely. Salt Pepper. ENJOY!!

You can sub low fat sour cream and milk, turkey bacon ect if you can't eat the fatty ingredients. I only have it once or twice a year so here's how I like it.
You can also use clam broth or chicken broth if you don't want to bother with the stock.
Also you can throw in a small bag of frozen corn if you like and sometimes I use carrots.

Leif

Leif's Famous Fish Cakes

Makes about 36 Cakes.

You can use Cod, Ling Albacore tuna, Striped bass, Bluefish(dark meat removed) also. The best cakes are those that use a combination of fish.

It is a combination of an old recipe and some new ideas. They seem to go over well.

 Ingredients

3-4 lbs Cod

3 eggs
1 1/2 cups Italian seasoned Bread crumbs
1 cup mashed potatoes
1/4 cup real mayo
1/4 cup Dijon mustard
¼ cup olive oil
1 cup Canola/Vegetable oil for frying
2 tablespoons kosher salt to salt water when boiling fish

 Spices

1/4 tablespoon celery salt

1/4 tablespoon black pepper
2 ground bay leaves
1/4 teaspoon ground cardamom
1/4 teaspoon ground mustard seeds
2 ground cloves
1 teaspoon paprika
2 teaspoon dry parsley

Vegetables

 5 Stalks of celery

1 Red pepper
1 Yellow pepper
1 Green pepper
1 lg Sweet onion
4 Carrots
1 cup frozen corn

 Directions

• Boil Cod in salted water till done, 15-20 minutes at the most and drain (Get water w/kosher salt boiling before you put in the cod)
• Chop all vegetables except corn
• Pour olive oil in pan, heat pan and cook all vegetables until med soft; about 15 minutes add corn the last 5   minutes. Set aside. Let cool.
• Add all spices to vegetables, mix well
• Beat eggs, mayo, mustard in a bowl
• In a large bowl add all vegetables, egg mixture to fish and mix well, breaking up the fish.
• Add Bread crumbs and potatoes until it is a paste like consistency
• Form into 1/3 cup size cakes and fry in Canola oil. Drain cakes on paper towel and serve with tartar sauce.

Smoked Fish

Having noticed and increased interest in smoking fish I thought I would provide a simple recipe. There are so many different methods, brines, smokers ect. and it can be confusing. Here is a simple recipe that HOT SMOKES any fish on your standard Gas BBQ grill.

I have provided a simple brine solution and what you need and how to smoke fish on your grill at home. In this case we are smoking fillets but you can use whole fish(smaller) or split fish with the bones in it.
Get a cast iron smoke box at Home Depot or other retailer
Buy a bag of chips for smoking. I like Apple for fish but you can use any chips. I often see hickory chips in the stores and is always available.

 Brine solution

 2 quarts water

1cup kosher salt
1 1/4 cup brown sugar
3 bay leaves
6 lbs of ling, blue, bass, ect... fillets
After rinsing the fish pat dry.
Place fish in a glass shallow container
Pour brine over fish
Cover and refrigerate  3-10 hours
Drain fish rince in cold water well
Let fish dry on a rack for an hour or two (don't skip this part)

 Brush fish with olive oil or spray with Pam olive oil spray.

Spray smoker rack(grill rack with pam)
At this point you may coat with seasoning as well some use..Old Bay, Pepper, Paprika ect.
Now smoke them with your favorite chips.

 Smoking instructions

 Soak the chips(enough to fit in the smoke box) for at least a half hour in hot water.

• Put the chips in the smoke box and directly on top of burner or coals. keep grill on high until the box starts to smoke. 15-30 minutes.
• Turn grill to lowest setting.
• Spray fish and grill racks with Pam again
• Place fish on top rack of grill or turn off one side of the grill and place fish on opposite side of smoke box.
• Keep covered and smoke for about 30 min to 2 hours depending on the temperature of the grill thickness of fish and preference of doneness. Keep checking as to not over cook the fish.

Spicy Blackened Skipjack

Skipjack tuna is a tasty fish when handled and prepared correctly. After catching bleed the fish and ice immediately. Fillet like any other tuna, removing the dark "blood line" of the fish. You will have four small loins when you are done.
I like to steak the little loins as shown in the photo. They come out like little medallions.
This small tuna is an important commercial and game fish, usually caught using purse seine nets, and is sold fresh, frozen, canned, dried, salted, and smoked.

Ingredients

1 2lb Skipjack medallions
1 package of your favorite spicy fish rub/cajun seasoning
1/2 stick of butter
1 Lemon

Directions
Coat Skipjack with seasoning
Heat large skillet with butter until smoking hot
Place fish in pan with tongs(watch out for the splatter)
Cook 1 minute on each side
Squeeze lemon on fish and serve
Enjoy

Blackened Bluefish over grilled Peppers with Mashed Cauliflower

Blackened Bluefish over grilled Peppers with Mashed Cauliflower

2 Large Bluefish loins (Dark meat removed)
1 Tsp. Fresh ground Black Pepper
Cayan pepper
Sea Salt
Paprika
OR
(Favorite Cajun seasoning)

1 head Cauliflower
1/4 cup milk
2 lg pats butter
white pepper

1 lg Green Bell Pepper
1 Lg Red Bell Pepper

Fish
Rinse fish in Kosher salt and dry well
Cut each loin in half to make four pieces
Coat each side with fresh ground pepper, paprika and a little salt
Set aside on plate till room temperature
Pre-heat a large non-stick pan so it is Smoking hot.
Add butter.
Place fish in HOT pan and sear 2-3 minutes on each side


Cauliflower
Cut all green off Cauliflower and cook in Microwave or Covered pot with water until soft.
When done drain off all water and leave uncovered
Add milk, butter and white pepper to taste
Mash with potato masher till consistency or mashed potatoes
Set aside

Peppers
Cut pepper in to strips as shown in photo
You can grill these on a traditional grill or a quick way is to put them directly on the gas burner.(Quick and easy but... BE CAREFUL! ) Don't over cook!

Enjoy,

Leif

Cod medalions with mashed potatoes, over spinach and white truffle sauce.

Cod medallions with mashed potatoes, over spinach and white truffle sauce.

HAHA. Cod is King!!

Cod Medallions/Mashed Potatoes and Steamed Spinach

Serves 4

2 lbs Cod loins
4 Med. Yukon Gold Potatoes
1 Lg. Bag pre-washed cook in the bag baby Spinach
2 Cups frozen yellow corn
½ Cup chopped Red pepper
8 small Shitake mushrooms
¼ cup White truffle flavored olive oil
2 tablespoons butter
¼ cup milk

Coating for fish

¼ cup instantized flour
1tsp white pepper
1tsp sea salt

The Fish
1)Cut cod loins into 1 in medallions
2)Coat cod with mixture of flour, pepper and salt
3)Heat non-stick pan, add truffle oil
4)Cook fish 2 minutes on each side on high heat

The Potatoes

1)Cook potatoes in microwave on paper towel till done (about 5 minutes)
2)Peel potatoes and put in bowl with milk butter salt and pepper
3)Mash or whip till smooth

The Spinach

1)Steam spinach right in the bag as per directions 3 minutes
2)Set aside

The Corn/Red Pepper /Mushrooms

1)Heat a lg. non-stick pan with a tsp of truffle oil.
2) Cook sliced shitake mushrooms till golden 3 minutes on med heat
3) Remove mushrooms/ set aside
4) Cook corn and peppers 5 minutes med heat, salt pepper to taste

The Sauce (separate ingredients)

In a sauce pan add
2 tablespoons of truffle oil, ¼ cup white wine, ¼ cup of light cream, ¼ cup chicken broth dash of Worcestershire, ½ tsp gravy master, dash hot pepper, dash lemon juice, salt pepper. Heat and wisk for 5 minutes.




Leif

Ling with Broccoli Rabe and Potatoes

Ling with Broccoli Rabe and Potatoes

This is a tasty way to make ling. You can actually make this entire dish in the microwave. Very easy and quick. This also works well with Cod, Salt Cod and White Hake

2 Lbs Ling
1 lg bunch Broccoli Rabe
2 lg clove garlic Chopped
4 Med Red Potatoes
1/3 cup Olive Oil
1/4 cup Red wine Vinegar
1/4 cup toasted pine nuts
2 chopped tomatoes

1) Steam Broccoli Rabe until soft in Pan or Microwave salt and pepper to taste
set aside.

2)Boil or microwave Potatoes until done. Leave skin on.


3)Steam ling in pan or in Microwave. drain

Place(spread evenly) Garlic on plate

Sprinkle equall anounts of oil and vinegar on Plate

Place Broccoli Rabe on top then fish and potatoes on the side.

Sprinkle tomato pine nuts and a little more olive oil over fish and Broccoli

Enjoy... any questions... as always feel free