Here’s mine. Fast and easy. I call it Larry Fish from a guy I met in my youth who said he owned a restaraunt in the Carribean. His name was… Larry. I forget which island. Anyway, he was kind of a shady character and a bit of a bullshitter which makes for an interesting friend. Take any white fish. Cod, rock fish, etc. Salt and pepper. Smear mayonaisse on it. Sprinkle a bit of paprika. Put it in the oven at 350 F for about 15 minutes. Good. You can sautee some onions and put that on it before placing in the oven too. Mike
It’s salmon season. Or, it was. Salt and pepper both sides. Pour some olive oil over that. Oven at 375 F 15 minutes or so. Salmon doesn’t need much help. Green salad. Local cansas wine. Shot of Corallejo (or two) Reposado after dinner if it’s not a work night. Wrap it in foil if it’s on the outdoor grill ie Outdoor Cookbook/Recipes. Mike
BBQ pork ribs or chicken With 4 ingredients.
Pineapple juice, Ketchup, brown sugar and chillies.
Marinate overnight or wrap in foil and leave on a low BBQ for an hour or two. It’s sweet, sticky, spicy.
And if you don’t like It hot then you only need 3 ingredients.
I like that one Mike. I’ll try it some of the NW Rock fish or Ling Cod they have up here. Yes there are still Ling Cod being caught in some parts of the World. Lowel
Aloha Mike,
A variation of your above recipe, is to mix some Pepper, Dill, and grated Pamesian Cheese, in the Mayonasse. All of the above to taste. Cook it. Add salt and serve. Leave out the Dill, and It works very well on skinless Chicken Breasts.
EDIT: I apply this recipe on Chicken Breasts, using the BROIL setting on a CUSINART table top oven, with the timer set @ 16 minutes. Served up with corn on the cob, or Artichokes. Sometimes, both. For the Artichokes I use Mayo’ mixed with a small amount of Pesto, as the dip. Trust me, you WILL like it.
Well, here it is New Years Eve 2018, and I’m doing a quiet stay at home dinner tonight. Surfifty’s scallop receipe will get a work out, as well as two fresh lobsters, done Baja Style. A pair of Artichokes, with a pesto/mayo dip, all washed down with some Moet Champagne. Add a nice fire, in the fireplace, and life is good. Happy New Year folks. Have a safe one.
The above dinner really went well. Scallops as an appetizer, Lobster as the main course, and the Artichoke with pesto/mayo as the compliment. The champagne was switched out for a sparkling Mango wine. It was an excellent balance of flavors. The champagne is being saved for the upcoming 100th birthday, of my wife’s mother. As a bonus, I didn’t have to drive in the rain, with possible DUI drivers. That was my happy new year. I hope yours went well too.
Mango wine? Self made?
No. I bumped into it either at Stater Bros., or Costco. Became curious about it, so gave it a try. Quite good actually.
Bill,
im so glad that you like the scallops. Made my day.
That was the third batch I’ve done, with your receipe. I can’t imagine any other preparation. Thanks for having posted it.
Hah, back to this thread. I love ling cod, Ding.We still get them this far south. Great with the ‘larry fish’ recipe above. In fact, that’s what we had New Year’s Eve. Happy New Year everyone. Hope your board building improves and you score perfect waves with a few good friends. Mike
Ling Cod to the south? Outside of the reefs at North Bird Rock, in La Jolla, is a large , ‘‘Ling Cod Hole’’ described to me by a sportfishing friend. He refers to the spot as ‘‘guarenteed’’ fishing. I did a lot of fishing with him, before he got his own boat. He moved to Michigan after finding that spot, so I never got to fish it myself. But, I know it’s there. I’ve seen the fish he caught.
About that MANGO WINE…Where I bumped into it, was at TRADER JOE’S. I had my last batch of Scallops for dinner this evening and used the Mango Wine, to make the sauce and reduction. WOW ! Caused me to ask the wife, where we bought it. She reminded me that it was at Trader Joe’s. So, this is a correction of an earlier post.
Area around N-Bird is a no take DFG MPA spot. Been shut down for about 5-6 years.
Game in the area is coming back strong. 2 weeks ago I caught a top water crusing lobster at Pickleweed Pt. I was emotionally conflicted…rip the tail off and shove it in my wetsuit…possibly pay 500$ ++ fine, or continue to surf. I elected to let the prisioner food go. Also low tide at another break close by I stepped on a good size abalone.
As the years go by; The Fish and the waves get bigger. The bull $#!t gets deeper. Lol!
Yah. When my girls were young and I was teaching them to fish I told them there were two things they can lie about. The size of the fish they catch and the size of the waves they surf. Didn’t tell them the third thing, they being girls… Mike
Haha! For sure!
Well, here it is Spring of 2021! I had not cooked any scallops in over a year, so hunted up this thread again, to get the recipe… After reading the whole thread again, I thought everyone that might be considering a cookout soon, could benefit from the really good info contributed by fellow Swaylockians. Costco presently has a good supply of Scallops available, at a better price than either Stater Bro’s, or Albertson’s. (That’s what inspired me.) So, re-read the gems within, and have some good Spring/holiday cookouts.
Oh dearie me, this thread went right under my radar until now-
A wee bit of an intro: I have been a New England commercial fisherman until recently, along with other gigs as a cook and running a fish market. Oh, and eating my own cooking a lot. I like food.
In any event- a few recipes that work indoors or out:
Seared scallops
I just take the very fresh scallops, those I don’t slice thin and eat raw, and dab the flat cut sides in some good paprika (sweet, hot or smoked, your call) , then onto a medium-hot cast iron cooking surface, griddle or skillet, that has been lightly oiled with a light ( canola is nice) oil… I call it ‘seared’ but just scare it on each side, Blackened is not what you want. Faintly caramelised on the cut sides, warm through, that’s perfect.
Dress with something light, citrus, a little orange zest. a little of the juice of said orange with a touch of sesame oil plus rice vinegar, mix and steep in the fridge overnight. Blood orange looks cool. If you like a warm sauce instead, reduce that in a saucepan to a syrup, a pinch of sugar is not a bad thing. You could give it a Hollandaise instead, but I think that kinda runs over the delicate flavor of the scallops.
Grilled lobster-
First, take your live ( Atlantic or clawless, either works) lobster and split him down the middle lengthwise. Make up some butter ( a food processor or nice big mortar and pestle is handy) with plenty of garlic, a fair amount of citrus zest, cilantro if you like, basil? play with it. Slather the butter on the cut sides, put them shell side down cut side up on the grill. Gas is fine, wood coals are fine, real wood charcoal is fine, I tend to stay clear of briquettes. Roast over a not terribly hot fire until the shell is scorched and the cut side meat is almost done and the butter and herbs have worked their way into the lobster meat, flip briefly and caramelise the meat and serve up, no sauce needed. Oh, and if it’s not cooking through, a restaurant trick: cover with a pie plate or upside down skillet or wok cover to make something like a very hot oven out of your grill.
Panama Fish and Chips
Get a nice firm whole fish. Gutted but leave the head on. Scale it, cut out the gills. Slit the meat, through the skin, not all the way through, put in slivers of garlic like you would a leg of lamb, salt well with coarse salt and pan fry in enough oil to get at least halfway up the fish, turn when the skin is nice and crispy good ( carefully, oil splashes hurt ) and do the other side. Remove to a plate.
While you were frying the fish, you peeled and sliced (not too thick, diagonal slices) some firm ripe plantas ( plantains) that you dust with salt and when the fish is done, in they go. When they are done, drain on paper and have at it. In Panama they loved a Costa Rican sauce (Lizano) but Thai sweet chili sauce works just fine. This is kinda appropriate, as there’s a Thai method for frying fish that’s pretty much the same and also very tasty. Oh, and cook the fish with the heads on, the cheeks are great and for the more adventurous, the eyes and the contents of the head.
Last, for the moment, what I am gonna call Grilled Cthulu, tasty things with tentacles.
You’ll need
frozen squid, the ‘cleaned tubes and tentacles’ kind in the 1 lb or 1 kilo blocks, along with frozen baby octopus
A pot of water, barely simmering
Oil, hot stuff and salt. Olive oil and Sriracha works fine, chopped herbs optional. I use a French Herb Mix.
Okay, into the pot of water goes the frozen octopus ( it takes the longest to par-cook), follow that with the frozen squid, it comes as a block, that’s fine, in it goes as is. As the squid thaws, comes loose from the block and goes opaque white one by one, fish it out and dunk in your oil mixture. When you have done a couple of blocks of squid , fish out your octopus (it’s ready), it goes in the oil too. Then onto a screeching hot charcoal fire, hibachi is ideal, briefly. If you undercook squid or octopus it’s kinda disgusting, if you overcook it you have reinvented neoprene, so don’t. When the ends of the tentacles are getting a little crispy, that’s done.Drizzle a little of the spicy oil over it.
If you have fresh squid and octopus, you lucky devil, you still need to par cook them in somewhat hotter water, call it a light boil/hot simmer. Big octopus take a while. Make sure to get the beaks, guts and (for the squid) cuttlebone or pen bone out before they go in., Then, the oil and the grill.
And that’s enough to be going on with. Anybody like boulliabaisse or paella?
doc…