Fish Recipes
Duck and Smoked Oyster Appetizer
A campside specialty of Devin Grundy, owner of Grundy Concrete in Folsom, CA. Devin’s recipes aren’t too exact, but they don’t really need to be. This one is so simple and so very good! But a good canned smoked oyster – you get what you pay for.
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Fish with Citrus Zest
This dish is best prepared with a zester. That’s a kitchen tool that peels away the outer layer of the fruit without digging deep into the bitter, white pith. You can also use an ordinary vegetable peeler and carefully peel away the outer colored akin of the lemon, lime and orange. When browning fish, place…
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Oven Roasted Garlic Crab
This recipe calls for cooking the crab in a cast iron skillet – if you don’t have one, try the ones from Camp Chef. They are already seasoned and ready to go. If you already own a cast iron skillet and need help in seasoning it, try the Camp Chef Conditioner.
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Fried Whole Crappie with Parmesan Peanut Crust
What else to do with those little crappies other than fry them and serve ‘fish & chips’ style? Exactly. Pair with your favorite beer and have yourself a very merry Fish Fry Friday. If you don’t have peanuts, use almonds or another nut in the house (just not your spouse).
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Mako Shark with Citrus
This recipe works with just about any hunk of firm or semi-firm fish. On the HuntFishCook TV show, we used a great big piece of Mako Shark from our friends at Catalina Offshore Products. These guys will ship fish overnight to your doorstep for much less dough than you think. Check ’em out! [youtube width=”600″…
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Mako Shark with Orange and Jalapeno – Spicy
This recipe works with just about any hunk of firm or semi-firm fish. On the HuntFishCook TV show, we used a great big piece of Mako Shark from our friends at Catalina Offshore Products. These guys will ship fish overnight to your doorstep for much less dough than you think. Check ’em out! [youtube width=”600″…
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Sturgeon with Brandy Orange Sauce
Sturgeon ranks near the top of my list of favorite fish. The flavor and texture is unlike any other fish. It is firm to the bite and somewhat neutral in flavor. The texture is reminiscent of a cross between pork and fish. As an added bonus, there are no bones to mess with – just…
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Halibut and Scallop Cakes
If you’re using previously frozen scallops or fish, make sure that, after thawing, you wrap them firmly with two-ply paper towels to get the moisture out. Your cakes will hold together much better if the scallops and fish are well dried before mixing. You can also this recipe with leftover cooked fish and shellfish.
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Golden’s Striper Nuggets
This recipe won Bill Golden a mess of Yamamoto baits from HuntFishCook TV and Bob Simms Outdoor Show on KFBK radio in Northern California. It’s simple and delicious. Congrats Bill! We should do more of these recipe contests because I am finding some gems.
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