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What happened to Chef Jack?
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Creamy Crunchy Sandbass Fish Salad
3-1/2 pounds sandbass fillets
2 tablespoons finely chopped cucumber
2 tablespoons finely chopped green pepper
2 tablespoons thinly sliced radishes
3 cartons natural yogurt
Salt and pepper
Lemon
Bay leaf
Peppercorns
Poach the fish in boiling salted water, flavored with lemon ends, bay
leaf and peppercorns for 3 minutes. Remove and drain. Cool and flake.
Combine the vegetables for the dressing. Stir in yogurt. Season and
mix well. Pour the chilled dressing over the flaked fish. To garnish
sprinkle with chopped parsley.
Tomato Topped Fish Fillets
2 large, fresh tomatoes
3 tsps. olive oil, divided
1 1/2 lbs. flounder, sole, or perch fillets
2 Tbsps. lemon juice
1/8 tsp. ground black pepper
2 Tbsps. seasoned dry bread crumbs
1 Tbsp. fat-free Parmesan cheese, grated
Preheat oven to 350 degrees. Use tomatoes held at room temperature until
fully ripe. Core tomatoes; cut in 1 inch slices; set aside. Brush 1 tsp.
oil over the bottom of a 13 x 9 inch baking dish. Arrange tomato slices
in
a single layer in dish, overlapping slightly. Fold fillets in half
crosswise; place on tomatoes. Sprinkle with lemon juice and black
pepper.
In a small bowl combine bread crumbs, Parmesan cheese and remaining 2
tsps. oil; sprinkle on fish. Bake, uncovered, until fish flakes easily
with a fork, 20 to 25 minutes. Makes 4 servings.
Microwave Cajun
Baked Fish
Be careful not to overcook the sandies, as they will become
very
tough. Meat, poultry, vegetables and fruit cook in
approximately 6
minutes per pound, but sandbass
take only 3-4 minutes per pound.
1 lb. sandbass fillets
1/4 cup mayonnaise
1/4
teaspoon crushed red pepper
1/2 teaspoon ground cumin
1/4 teaspoon onion
powder
1/4 teaspoon garlic powder
1/2 cup crushed cracker
Mix
mayonnaise and spices. Coat sandbass fillets on both sides with
mayonnaise mixture
and roll
in cracker crumbs. Arrange fish on microwave rack or in casserole,
thickest
portions to the outside.Microwave on High power (100%) for 3-4
minutes. Let
stand a few seconds and check for doneness. Fish will flake easily
when done.
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Recipes from the porch and kitchen |
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Contest!
Hey all you
angler/chefs, Magnum Sandbass is having a contest! We are
looking for the best recipe yet! The winner will be announced
on Labor Day and will win a 4 hour trip with one of our dedicated
guides (to be announced)
If you have a recipe
your willing to give up please send us the recipe, to whom should
get credit and we will also need a picture.
Start thinking and
send us your best to
Recipe Contest Email
MSB recipes
One of my mine and my
wife's favorite after a long day of "me" fishing. I like it
because it just takes about 6 to 8 medium fillets. I only use
fresh fish on this one because frozen just seemed funky.
Brown the fillets in
a wok or similar device in veggie oil, Once it is almost finished I
add a hand full of chopped onion and about 4 cloves of chopped
garlic. I then add some salt and pepper to taste, I like alot
of pepper. Then I add a can of rotel and 1 or 2 chopped FRESH
jalapenos. Once everything is heated I throw in a handful or
two cheese cubes and turn the heat off. After tossing the
cheese cubes in I lightly stir the mixture and then leave it alone.
The cheese will melt but it will stay in specific locations rather
than completely combine.
When we are outdoors we like to cook in a WOK on top
of the chiminea.
Sometimes I will
throw in an avocado but I prefer it sliced and served separately.
We dip into this with home made tostada chips and/or pork rinds.
MMMMMMMMMMMM
Sandbass stuffed pablanos!
4 pablanos, roasted and seeded, 4 medium sandbass fillets, 1 can
rotel, 1 clove of garlic, 1 cup cubed cheese, 2 cups shredded
cheese, salt and pepper.
Cook sandbass fillets in a
little oil preferably in a WOK along with garlic, salt and pepper.
Reduce juices that are produced by the fish by boiling then add
Rotel and reduce as well. Turn off the heat and add the cubed cheese
but do not stir. You want the cheese cubes to stay together.
Once at room temperature spoon into pablanos. Cook them preferably
on an oven safe plate next to 2 or 3 fillets with salt pepper and a
little paprika.
I learned this from the
restaurant Texanna except in place of the sandy they used baby
shrimp.
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I personally don't think this method of cooking sandies is near
as popular as it should be. Its so much easier to end the
day with charcoal or a propane grill than dragging out all the
fry stuff, not to mention much more healthy.
It has many variations but
the basic method is to leave the skin, scales and ribs in place
and just fillet the side off the backbone. Oil the grill
and cook indirectly with the skin side down. Cook with the
lid down and the fillets will bake in 10 to 15 minutes at 300 to
350.
I personally like mine with a
side of slaw and some tarter. Serve the fillet with the
skin side down on a lettuce leaf to make it more appealing.
use your fork to gently remove the meat and dip it in the sauce
of your choice, or non at all.
Great Variations
Parmesan, shredded cheese
with a jalapeno slice, pizza sauce, Montreal seasoning for
steaks.
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Recipe Archive |
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Tired of only eating beef when you want to crank the
smoker
up?
Click Here for one smokin' appetizer made from sandbass and
pig meat.
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1 Tbsp sesame oil
3 cloves garlic, chopped
1/2" chunk of fresh ginger, chopped
2 to 3 green onions, diagonally sliced
1 Tbsp brown sugar
1 Tbsp toasted sesame seeds, lightly crushed
1 tsp crushed red chile flakes
one 1-1/2 lb cleaned and scaled whole Magnum Sandbass.
Mix all ingredients together except the fish. Cut 4 deep slices
diagonally
across each side of the fish, then pour the marinade over, working it
into
the slashes and coating all sides of the fish. Marinate 30 to 40
minutes.
Cook over a hot grill or under a very hot broiler, about 5 to 8 minutes
per side, depending on the thickness of the fish.
Makes 4 servings
Hush Puppy Batter (recipe follows)
4 magnum sandy fillets (about 1-1/2 pounds)
1/2 cup yellow cornmeal
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon ground red pepper
Vegetable oil for frying
Fresh parsley sprigs for garnish
Prepare Hush Puppy Batter; set aside. Rinse fish; pat dry with paper
towels. Combine cornmeal, flour, salt and red pepper in shallow dish.
Dip
fish in cornmeal mixture. Heat 1 inch oil in large, heavy saucepan over
medium heat until oil registers 375 F. on deep-fry thermometer. Fry
fish,
a few pieces at a time, 4 to 5 minutes or until golden brown and fish
flakes easily when tested with fork. (Allow temperature of oil to return
to 375 F. between each batch.) Drain fish on paper towels. To make Hush
Puppies, drop batter by tablespoonfuls into hot oil. Fry, a few pieces
at
a time, 2 minutes or until golden brown. Garnish, if desired.
Hush Puppy Batter
Makes about 24 hush puppies
1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 small onion, minced
1 egg, lightly beaten
Combine cornmeal, flour, baking powder and salt in medium bowl. Add
milk, onion and egg. Stir until well blended. Allow batter to stand 5 to
10 minutes before frying.
12 ounces Sandbass
fillets
1 10-3/4-ounce
can condensed chicken with rice soup
1-1/2 cups water
2
tablespoons reduced-sodium soy sauce
1/8 teaspoon ground red
pepper
1-1/2 cups loose-pack
frozen broccoli, red pepper, onions, and mushrooms 1 tablespoon lemon
juice
MMMMMMMMMMMMMMM |
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