"Hook'em, Cook'em."  

Send your recipes to: [email protected]

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Calico Bass Enchiladas

First, prepare 8 or 10 calico bass fillets, rinse them off in fresh water and remove any little bones and pat dry. 

In a large skillet, sauté in olive oil, some chopped green onions (1 cup), minced garlic (4 cloves)  and chopped cilantro (1/2 cup).  Add the fish and cover.  Let the fish absorb the flavors.  Once it's opaque, you don't want to over cook it cuz we'll be putting it in the oven later.  Remove it from the heat and let it cool. Drain any excess liquid.

Take a 9x13 glass casserole dish and spray it with cooking spray.  Bust open a can of Green or Red Enchilada Sauce (about 28 oz.), pour about half the can in a bowl for dipping the tortillas. 

Coat the bottom of the pan with some of the sauce.  Take 6 corn tortillas dip them in the sauce, this will give them a moist coating.    Layer the tortillas on the bottom of the dish.

On top of that place the fish mixture, spread it out evenly. 

In a separate bowl, mix about a cup of sour cream and a cup of cottage cheese together.  Add some chili oil or Mexican seasoning to the mixture, taste it ... make it as spicy as you like.  Layer that mixture on top of the fish. 

Take a entire can of Whole Ortega Chilies, butterfly them out,  and lay them out to form another layer, add a layer of sliced black olives, some more sauce, a layer of shredded jack cheese (2 cups), some more soaked tortillas, some shredded cheddar cheese (2 cups), some more black olives and finally drizzle what's left of the sauce over the top. 

Pop it in the oven and let in bake for about 45 minutes or until it's brown on top....
Let it cool and enjoy.  Since it's like a mini meal, it's great to serve with just a salad. 

This recipe comes from Bev Roberts of Dana Point, CA.  Bev is a "Extreme Lady Angler" and a great cook!  

Thanks Bev!

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Trout Grenoblaise
or any white meat fish - calico bass, rockfish, whitefish, etc.
(For all those fishing the Irvine Lake Derby!)

Start with clean, scaled, deboned (if possible) trout.  5 little ones or 3 medium or if your lucky 1 big one!    Soak your trout in milk for about 15 minutes, this will keep your meat white and flakey.  Drain it.   Dredge your fish lightly in plain all purpose flour.  Place about ¼ a cup clarified butter (see below), not oil, in a hot pan big enough to fit your fish.

Sauté your fish on both sides until golden brown, remove from the pan and pour off only the fat from the pan, keeping all those crumbs in the pan.

NOW THE SAUCE TO DIE FOR!  Deglaze, that means pour into your hot pan, ¼ cup of white wine, the juice of three lemons, the zest from those three lemons, and a medium diced shallot.  Keeping your pan on to low heat, you want to stir that until it seems like everything is dry.  Add ½ cup of capers, lightly stir.   Take a ¼ cup, that’s a ½ a stick of butter, and start adding it to the sauce in small chunks... this will thicken your sauce.  Pour that over your trout and sprinkler with some chopped parsley. 

This was one of my favorite recipes at culinary school, it’s a very easy basic French sauce.  If you add chopped almonds, it’s a Amandine! add Grapes and it’s Veronique! 

CLARIFIED BUTTER: Take an entire brick or more of butter.  Place it in a pan on low heat, do not boil!  Let it melt down.  Remove the foamy top.  Scoop out the center, the clear liquid, this is your clarified butter.  Put it in a separate container. Be sure not to tap the bottom of the pan or stir... this will bring all the solids into your clarified butter.  If you have ever just tossed butter in the pan, like frying eggs, you notice it burns quick – it’s not the butter burning but the solids.  You can now use your clarified butter or place the container in the fridge and use as needed

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Tuna Tomato Pockets
(Appetizer)

½ lb.        Cooked flaked Tuna (preferably smoked but
               not necessary)
1 pkg.      (3 oz.) Cream Cheese (softened)
1             Ripe avocado (mashed)
1-½ tbs.   Lemon juice
2 tsp.       Finely chopped green onions
½ tsp.      Chili power
½ tsp.      Worcestershire sauce
½ tsp.      Salt
¼ tsp.     Liquid hot pepper (Tabasco, Tapatio or Chili Oil)
2 packs     Cherry tomatoes

Combine cream cheese and avocado, add seasonings to Tuna. Mix everything together thoroughly.  Put it in a large zip lock bag and chill.  Wash the tomatoes and hollow out center. Turn upside down to drain. Take your bag of filling out of the fridge, snip off one corner about ¼ of an inch.  This will give you a pastry bag effect.  Squeeze the bag and fill each tomato with heaping amount of Tuna mixture.  Your all set for a party!

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Rockfish Ceviche

In the first bowl, take about a pound of your rockfish fillets; make sure there are no bones, cut into small ½ inch or smaller pieces.  Mix the fish with the juice of 6 -8 limes.  All the fish should be coated, sprinkle with salt, cover and place in the fridge for 6 hours or overnight.

In the second bowl, chop into small pieces, the finer the better: one onion, 2-4 jalapenos (remove seeds to turn down the heat), 1 bunch of cilantro, 4 tomatoes or a couple cans of diced tomatoes,  2 avocados drizzled with lime juice, 2-4 finely diced carrots.  For a salad flair add cubed cucumber.  Place this in the fridge.

When your ready to combine, rinse and strain the rockfish in a colander drizzle with a little olive oil and toss.   Add the fish to the veggies.  Sprinkle with a little dried oregano and hit it with some Tabasco or Worcestershire sauce.  Taste it and adjust with more limejuice, salt, etc.  Serve it with some tostada shells or crackers.

For added flavor add cooked cocktail shrimp, clams, squid, etc.

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Caldeirada
(Fish Soup)

Take out a wide bottom pot and place it on medium heat.  Add a splash of olive oil.  Finely chop 4 garlic cloves and one jalapeno and add it to the pot.  Sauté until it starts to sizzle.  Add a bay leaf if you like.  Chunky cut 1 large or 2 small onions and 3 green peppers, add to the pot.  Add about 3 peeled potatoes chunks.  When that starts to stick to the bottom of the pan add a pinch of saffron.  Add a cup of white wine and a can of chopped tomatoes (or 4 fresh).  Put enough water in the pot to cover and about 4 extra inches.  Next add your seafood.  Fresh chunks of seabass or any other white meat fish, some shrimp or a seafood medley (Trade Joe's makes a nice one).  Cook until fish becomes white, don't over cook.  Sprinkle with some fresh chopped Italian parsley and squeeze a lemon over it.

This makes a great "pot meal" ... invite some friends and have everyone bring a seafood item.  Make the base and add the fish as they come.

Recipe from Monika at www.hipcooks.com  If your looking to take a local cooking class on just about anything give HipCooks a try... it won't cost you and arm and a leg to learn something new in the kitchen!

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Braised Halibut with Tomato and Garlic Puree

Preheat your oven to 400F.

Get a glass baking dish, that's going to fit about 4 steaks tightly and flat.  A pyrex lasagna dish works great.   Butter the bottom.  Sprinkle about 2 finely chopped shallots in the dish and add your halibut steaks on top.  Salt and pepper them and add 1/2 cup of dry white wine to the dish.

Place the dish on top of the stove over high heat until the wine simmers.  Cover the dish with foil and pop it in the oven for 5-10 minutes, about 10 minutes for every inch of thickness.

While that's in the oven.  Prepare about 12 blanched garlic cloves.  That's taking cleaned, peeled cloves and dipping them in scalding water until soft - set them aside.

Whisk a tablespoon of finely chopped parsley, 1/2 cup garlic puree, 1/2 cup of stiff tomato puree and 2 teaspoons of white wine vinegar into the sauce left in the pan, add the garlic cloves.  Return this to the stove top, if it's too thin boil it down, if it's too thick add a little water.

Spoon it over the halibut and add a little chopped tomato for garnish.

Garlic & Tomato Puree:  You can purchase pre-made puree or make your own!

For Garlic Puree: Break three large heads of garlic into cloves .  Simmer unpeeled cloves for 20-30 minutes in a pot of water until they are completely soft.  Drain the garlic, puree in a food processor and work it  through a strainer.  You can keep this in the fridge for about a week or freeze it for several months.  Makes about 1/2 cup.

For Tomato Puree:  Cut four medium tomatoes in half crosswise and squeeze the seeds out.  Chop the tomatoes and stew them over medium heat in a 2-quart pot until the liquid they release evaporates and the mixture thickens, about 20 minutes.  Stir every few minutes to make sure it doesn't stick and burn.  Work it through a strainer and return to heat for another 15 minutes until it becomes stiff.

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Livingston Tuna Salad

In a medium bowl, break up about 12 oz. of cooked tuna into flakes.  Add 2 tablespoons of minced red bell pepper, 3 tablespoons of minced red onion, 1 minced clove of garlic, 1 teaspoon of drained minced capers, 1 tablespoon of fresh minced basil, 2 diced celery sticks and a 1/2 cup of diced tomatoes, set this bowl aside. 

In another bowl whisk 1 teaspoon of olive oil, the juice of one lime, 1/4 cup of mayonnaise, 1 teaspoon of balsamic vinegar, a splash of green Tabasco, salt and pepper.  Then combine the two, add more mayonnaise if it appears dry.  Refrigerate at least 1 hour to let the flavors blend.  Spread on bread or have it onto of a salad.  Serve on a bed of lettuce ... or the best, place it on a toasted baguette, place a slice of pepper jack cheese on top and grill in the broiler!  Open face tuna melt!
 

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Calico Bass Tacos 

Make a coating for your fish by combining in a small bowl, a tablespoon of minced dried onions, 2 teaspoons of ancho chili powder, a teaspoon each of salt, garlic powder, cornstarch and ground cumin, a half to 1 teaspoon of cayenne pepper or hot paprika. 

Take about 4 Calico Bass fillets chopped into chunks and mix that into the coating.  Heat a pan with a little butter or oil and grill your fish, toss the fish a few times to evenly cook. 

While that’s cooking, prepare your white sauce in another bowl by adding  ½ cup of plain unflavored yogurt, ½ cup mayonnaise and  ½ cup of sour cream, spice that up by adding a teaspoon of crushed Mexican Oregano, a teaspoon of Ground Cumin and the juice of one lime and if you want to spice it up add some white pepper and habanero chile to taste. 

Place your fish on a hot flour tortilla, top with some chopped cabbage, diced onions and diced tomatoes... drizzle with the white sauce and enjoy!
 

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Blacken Catalina Sea Bass

Set aside four 6 oz. skinless sea bass fillets.  Prepare your grill using hardwood charcoal.  You want to use a hardwood because it becomes hotter than regular charcoal and seals the juices into the fish.  Combine 2 teaspoons of paprika, 1 teaspoon of granulated garlic, 1 teaspoon of crushed dried thyme leaves and 1/4 teaspoon each of sea salt, white, red and black peppers in small bowl, mix your dry ingredients well and set aside.

Melt 3-4 tablespoons of butter in small saucepan over medium heat, pour into a shallow bowl, dip the fillets into the melted butter, evenly coating both sides. Sprinkle both sides of fillets evenly with your dry mixture.

Make sure your coals are hot.  Place the sea bass on the grill.  The fire will flare up but when you close the lid of your grill it will go away.

Grill the sea bass, under the covered grill for about 4 to 6 minutes, turn it over if necessary, you want the sea bass to be blackened and flake easily when tested with fork. 

Make a nice citrus sauce by whisking the juice of 2 lemons and some warm melted butter.  Garnish with fresh chopped parsley or baby dill.
 

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Tommy Lee's Tuna Kabob

Mix 75% Wishbone Italian dressing and 25% Soy Sauce together until it is a nice brown color.  Add some fish chunks to the mixture and marinate for 1 hour.  Quarter a red onion, red pepper and green bell pepper.  Take  your kabob stick and start with your onion on the bottom, add a piece of the fish, a piece of bell pepper, a scallop, a piece of bell pepper, a piece of fish, onion, a piece of shrimp, bell pepper, piece of fish, a mushroom and top with a cherry tomato.  You can add what every you like to the kabob.  Since your a fisherman and you probably have more fish, limit the scallop and shrimp to only one.  Place on the BBQ and enjoy.  Serve with Yoshida Teriyaki sauce.
 

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Seared Sesame Crusted Tuna

In a shallow dish, combine ¼ cup black sesame seeds and a ½ cup of white sesame seeds and stir to mix.  Season with salt and pepper, 4 chilled ahi tuna steaks, about 6 ounces each, and an inch thick, take the tuna and dredge it in the sesame seeds, coating evenly.   

In a searing pan, over high heat, warm a little grapeseed or canola oil, only enough to coat the bottom of your pan, don’t add your tuna until the pan starts smoking.  Arrange the tuna in the pan, don’t over crowd it, cook until the white sesames start to turn golden underneath, about a minute.  Don’t try to move it until it releases from the pan, flip it an cook the other side.  When done, transfer the tuna to a cutting board and cut it into ¼ inch thick slices.  Arrange it on a plate or over a salad, drizzle with a wasabi/soy sauce mixture and serve.
 

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Cliff Friend's Calamari Steaks and Pieces

Take a large squid, cut into 4 equal filets and remove the outside ink membrane by peeling off.  Under the ink membrane there is a second clear thin membrane that can be peeled off with your fingers (this is the one that makes the squid tough, rubbery).  Pound the squid filet with a meat tenderizer and dip them in a pie pan with two beaten eggs.  Start the cast iron skillet on a medium flame and use virgin olive oil (your choice).  In another pie pan put the seasoning (Louisiana seasoned fish fry is Cliff's choice).  Roll the squid filets in seasoned fish fry until coated and into the skillet for 2-3 minutes each side.  now your ready for a great calamari sandwich.  Cliff likes wheat hamburger buns dressed up with tarter sauce and lettuce or spinach.

To get quid pieces, cut the cooked squid filets every 3/8 of a inch along the width (shortest distance) and serve with Tarter sauce and maranara sauce on the side.  For a hot sauce use 1/2 cup of catsup to 2 tablespoons of Tapitio hot sauce with lemon pepper and black pepper to taste.  Enjoy!
 

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Thai Fish Soup

Cut about 1-1/2 lbs. of assorted rockfish fillets into strips about 1-1/2 inches long and ½ inch wide.  Refrigerate until just before serving.  Finely Chop 3 shallots, chop and crush to a paste 3 garlic cloves and finely chop 4 Thai Chilies.  Heat all of this in 2 tablespoons of  safflower oil in a 4 quart pot over medium heat for about 2 minutes.  Add 5 cups of fish broth or chicken broth, 5 lime leaves or 2 long strips of lemon zest, 3 pieces of finely chopped lemongrass and simmer gently for about 5 minutes.  Add the juice of 2 limes and ¼ cup of fish sauce (Nam pla), found in the Asian section of the market.  Just before your ready to serve add the strips of fish and chopped cilantro.  Depending on the thickness of fish, simmer for 2 to 4 minutes, serve in hot bowls.
 

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Grilled Seabass with Cantaloupe Lime Salsa

To make the salsa combine 2 cups of chopped Cantaloupe, 1/2 cup chopped Red Onion, 1/4 cup of chopped fresh Cilantro, 3 tablespoons of Lime Juice and a teaspoon of grated lime zest.  Refrigerate until ready to serve.  Rub your Seabass fillets with olive oil and sprinkle with salt and pepper, grill on an outdoor grill or in the oven.  Serve with the salsa and enjoy!
 

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Roast about 2 cups of pecans or walnuts in a 325° oven for about 10-15 minutes, I use pecans, in your 13 x 9 x2-1/2 pan.  Let them cool and then finely chop them.  Put them in a bowl and add 1/3 cup each of granulated and brown sugar.  Set this aside for your Streusel.

Wipe the pan clean and put about 1/4 stick of butter in the 13 x 9 x 2-1/2 pan, coat evenly, set aside.  The butter should melt if your pan is still warm otherwise return it for a quick moment to the oven.

In your mixing bowl, beat two sticks of unsalted butter until it's fluffy. Mix in another bowl, 2-1/2 cups of granulated sugar, 1-3/4 teaspoons of baking soda, 2 teaspoons of baking powder, 2 teaspoons of kosher salt, add this mixture gradually to the butter and continue to beat.  Be sure to scrape the bowl if it needs it.

Turn the mixer to low and add 3 eggs lightly beaten and 4 cups of all purpose flour, alternating... a little flour and some eggs...mix until combined. Fold in 1 8 oz. tub of sour cream (or 1 cup).  Mix well but don't blend.

Take your pan and spread out a layer of batter, top with a layer of Streusel (about 3/4s of what you have), another layer of batter and sprinkle the remaining Streusel on top.  Place in the middle rack of your oven and bake for about 45 minutes, test with toothpick... and it should be crunch on the outside.

Kick your oven up to 350°.
 

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San Clemente Chowder 

Use your large stock pot, melt a half a pound of butter, add 4 cups of diced onion, 3 cups diced celery and 1-1/2 cups of flour cook for five minutes.  Add 6 cups of water slowly, stir and bring to a boil.  Add 1-1/2 tablespoons of thyme, 2 bay leaves and 2 14 oz cans of chicken broth.  Return to boil and reduce to slow simmer.  When thick, add 1/2 cup of sherry, 3 lbs of firm chunked fish and 4 cups of diced potatoes, simmer until the fish is cooked.  Add about a 1/2 a quart of half and half to bring to desired thickness.  Salt and Pepper to taste.
 

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Paper Wrapped Sea Bass

Preheat your oven to 350 degrees.  Get about a pound of sea bass fillets, sprinkle them with the juice of a couple of limes, salt and pepper then set them aside. Now you want to julienne cut a half of a sweet onion and a half of a green bell pepper, place the onion and peppers in a pan with 2 teaspoons of chopped garlic, 1 teaspoon of fresh chopped oregano, 2 medium concasse* chopped tomatoes and 2 tablespoons of olive oil.  Simmer that until almost all the liquid evaporates, but don’t let it brown.  Take your fillets and place each serving in the center of a large piece of foil or buttered parchment paper, top the fillets equally with the sauce.  Next, take about a fourth of a cup of sliced green olives and one tablespoon of capers and sprinkle that over all the fillets.  Drizzle the fillets with some white wine (about a ½ cup for all). Bring the edges of your foil up and roll down sealing the edges and bake for 10-12 minutes.  Serve your wrapped fillet on a plate, cut an X across the top and peel back to release the steam and the wonderful aroma of dinner! 

*Concasse - seeded and blanched tomatoes, you can substitute a can of stewed tomatoes.

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Sesame Crusted Yellowtail

First you want to prepare your set up, have a plate of plain flour, a bowl with two eggs, one cup of milk and ¼ cup of water - whisked, a plate with a half a cup of flour mixed well with 2 tablespoons each of black and white sesame seeds.

Dredge your yellowtail fillet in the flour and shake off any excess flour, dip in the egg mix and then dredge it in the sesame flour. 

Add a tablespoon of sesame oil and a tablespoon of canola oil to a small frying pan, heat on the stovetop.  Add your fillet and lightly brown on both sides.  Remove the fillet from the pan, set the pan aside for the sauce, place your fillet in an ovenproof pan in the oven at 400 degrees for 10-15 minutes to finish cooking. 

Take your original frying pan with all the crumbs in it, heat it up, saute two chopped cloves of garlic, two teaspoons of minced ginger, four large sliced shitake mushrooms, add additional oil if necessary.  Add two tablespoons of white wine, ¼ cup of chicken stock, a tablespoon of soy sauce, a teaspoon of honey.  Reduce your sauce to about half, add a chopped scallion and finish off by swirling 2 teaspoons of unsalted butter.  Place fish onto of rice and cover with sauce.

From Conomo Cafe - Chef Derek Ellerkamp
 

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Calico Bass Spinach Rolls 

Preheat oven to 350 degrees.  Combine ¼ cup lemon juice, ¼ tsp. black pepper, 2 crushed garlic cloves, brush over 2 fish fillets..  Lay two large spinach leaves, cut to the size on each fillet..  Roll up and secure with toothpick.  Place rolls in a baking dish and brush with butter and bake about 20 minutes.  Garnish with chives and a butter/cream sauce.
 

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Easy Yellowtail Teriyaki BBQ

Combine 2 cups of soy sauce, 1 cup of packed brown sugar, 1 cup of white sugar, 2-3 tablespoons of granulated garlic, 1 teaspoon of white pepper and a tablespoon of vegetable oil.  Stir till the sugar is dissolves.  Place your yellowtail fillet in the bag and add the sauce, marinate overnight.  Grill the fish on the barbeque on both sides.  Serve with white rice or a salad and Enjoy!
 

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Kid’s Tiki Fish (Yellowtail or Tuna) 

Have the kids crush up 3 cups of corn flakes in a plastic bag.  Heat the oven to 375 degrees and line a cookie sheet with foil.  In a large bowl combine ¼ cup of honey, ¼ cup of ketchup, 1 tbs. soy sauce, 2 tsps. of grated ginger, mix that well.  Spoon out 2 tbs. to reserve to make sauce.   Now add about 3 lbs. of yellowtail, cut into chunks about the size of a ping pong ball and mix until well.  Take the fish in batches and shake it in the corn flake bag to coat.  Place the fish on the cookie sheet and spray with a butter flavored cooking spray (PAM).  Bake for 40 minutes.  Add the reserve sauce to a small can of crushed pineapple (8.25 oz).   Serve with white rice balls.

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Citrus Civeche

Remove the skin and bones from a pound and a half of a white fleshed fish, cut that into ½ inch cubes.  Place the fish in a glass dish, cover with about a cup and a half of lime juice.  Make sure the fish is completely covered with the juice, cover the dish and place it in the fridge for at least 3 hours.  In another bowl, combine a cup of vegetable oil, a cup of orange juice, two hot red chilies - seeded and slivered, one paper thin sliced onion and one chopped garlic.  Add this mix to the fish after its been in the fridge for about 3 hours, return it to the fridge for another 2 hours (a total of 5 hours)... remove it, add salt and pepper and it’s ready to serve with some chips.   

Hint:  To get the most juice out of the limes, drop them in boiling water for about a minute, remove and then squeeze.

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Halibut with Mustard Sauce

Season your Halibut fillets with salt and pepper, brush with butter and broil.  Prepare your mustard sauce.  In a pan combine, 4 tablespoons of Dijon Mustard, 1-1/4 cups of heavy whipping cream, ½ teaspoon of fine sugar and 1 tablespoon of white wine vinegar or lemon juice.  Bring to a boil over low heat, whisk until thickens, and keep warm.  Remove your halibut from the broiler and spoon the sauce over your fillets and serve immediately.