One fish, Two Fish, Red Fish, Blue Fish!
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-JT
Honey-Dijon Salmon
1 1/2 tsp cornstarch
2 1/4 tsp melted butter
1 tsp Worcestershire sauce
2 T. honey
1 T. Dijon mustard (or your favorite spicy, brown mustard)
dash pepper
2 salmon filets (4 oz. each)
1/4 c chopped walnuts
Mix first 3 ‘til smooth. Stir in honey and mustard.
Place each filet on heavy foil. Drizzle with mixture. Fold foil and seal tightly.
Grill, covered over medium heat for 15-20 min. or ‘til fish flakes with fork. Serves 2.
**You can also bake in a 400 degree oven for about 20 minutes.
Blackened Catfish.
Take the fresh catfish fillets and rub both sides with the seasoning mix.
Heat a small bit of olive oil and larger amount of cocoanut oil in an iron skillet when a speck of bread crust sizzles, it is hot enough.
Cook on one side and then the other. I have never timed it, just go by the look of the filet (or use a meat thermometer - it tells you what temp for fish).
Seasoning mix is Creole Blackened Seasoning, Sometimes I add some Seafood Magic to the blend (Chef Paul Prudhommes).
Like most of my cooking, I don’t really have a recipe, just season and taste, then add whatever.
My brother and I went out for Bluefish with a bunch of our friends on a 78’ boat from Point Pleasant, NJ. We brought home a cooler full of Blues. We tried every recipie imaginable... but the end result is I will never ever eat Bluefish again.