Recipes

Black Sea Bass

Ingredients

1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
lemon pepper to taste
sea salt to taste
2 pounds sea bass
3 tablespoons butter
2 large cloves garlic, chopped
1 tablespoon chopped Italian flat leaf parsley
1 1/2 tablespoons extra virgin olive oil
Directions

Preheat grill for high heat.
In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

Striped Bass

Ingredients:

Servings:
4
Units: US | Metric
½ cup extra virgin olive oil
2 limes, juice of
2 limes, zest of
½ cup cilantro , chopped
2 cloves garlic , chopped
salt
cracked black pepper , to taste
4 (8 ounce) striped bass , filets
Directions:

1-Combine olive oil, lime juice, lime zest, cilantro and garlic in a large shallow bowl.
2-Add salt and pepper to taste.
3-With the tip of a paring knife, make three diagonal slits through the skin of each filet.
4-Place the fish in the marinade and turn to coat the fish.
5-Cover and refrigerate at least one hour.
6-Light a charcoal grill or turn a gas grill to medium high.
7-Place the bass on the grill and cook for about 8 minutes on each side, or until the fish flakes easy.

Read more: http://www.food.com/recipe/marinated-grilled-striped-bass-100329#ixzz1mDjCFooh

Bluefish

Ingredients

2 1/2 pounds bluefish fillet(s)
1 (8 ounce) container herb-seasoned dry bread stuffing mix
1 1/2 cups boiling water
1/2 cup butter, melted
salt and pepper to taste
2 tablespoons butter, melted
1/2 cup minced onion
4 sprigs fresh dill weed
Directions

Preheat oven to 500 degrees F (260 degrees C).
Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.

Fran’s Favorite Bluefish: Cook on the grill or broil.

1.Spread mayonaise over the fillets.

2.Add on some salt and pepper.

3.Cut lemons for after the fish is cooked.

Mussels Marinara

Here’s one version – Cooked up the other night with mussels.  I do the exact same with count necks.

2lbs of muscles OR couple/few dozen of count necks.

First Sautee:
add 3 to 4 cloves of minced garlic
diced 2 tomatoes
slice shallots
drop in a half stick of unsalted butter and a 1/2 cup of olive oil (great flavor for broth)
Add fresh herbs (parsley or thyme)
fresh pepper
hot pepper flakes.
NO SALT (mussles will deliver their own salt)

Second
Pour 1/2 bottle of Sav Blanc
drop in the muscles (2 lbs)
drink two beers and wait for them to start to pop open
Make sure you have a baguette (warm it in the oven) or two to soak up the sauce

VARIATIONS – no need to saute beforehand. Just throw everything in tinfoil tray and cover with tinfoil lid. Place on medium high grille.  Once it begins to steam, start shaking pan. couple minutes, lift edge to check if clams/mussels are open. if they are, enjoy!

BREAD – either over warm or slice baguette on the bias. grille on both sides and rub with garlic glove.  keep warm and dip in broth.