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Old 07-03-2019, 06:47 PM   #1
TriggerNJ
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The NJ What We Eat And How We Eat It Thread

Like the title suggests I thought it might be cool to have a running thread on the subject in the regional forum. The recipe forums good but I thought maybe a home based thread on the fish/critters we are eating right here with the info on how we are preparing them might be interesting and good way to learn new ways. Could be really cool to see some of the underutilized things and how guys are cooking them as well. No recipe is too simple or complex.



I'll go first with my go to. I like this because I add fish to bag and then pull fillets out of the bag to cook over several days. Makes dinner in minutes with a microwave steamer bag of vegetables to go along with it.

This works best with Triggers, Good with big fluke.. less so with the smaller ones, Don't try with Tog.

In ziplock bag combine to your liking but careful not to over salt:

I don't measure anything as I've eyeballed it to my liking. The only way to really screw it up is to go to salty or way to much apple cider vinegar. Both hard to do unless you get nuts or don't realize a few of these seasonings are salty besides the actual plain salt (Wine, Adobo).

Trigger Fillets
White wine
Olive oil
Apple cider vinegar
Red pepper flakes
Black pepper
Salt
Adobo powder (Goya)
Chopped garlic
Oregano ( I like the Mexican one the best)

Let marinate overnight or longer until trigger forms thin outside layer and ends that are looking ceviche like from the vinegar. I actually like when most of the outside is looking lightly ceviche like the best.

Heat cast iron pan as hot as you can then take off burner and coat well with Pam spray"canola oil". Put pan back on burner quick you want it really hot.

Have small slab of butter ready.

Slap fillets on pan. After about a minute as fillets are sizzling add the butter and let it melt onto pan. Don't worry you want the butter brown like its turning. When fillets are translucent on top and browned pretty well on underside flip them. Let them sizzle without adding anything until they are the same on the other side. Remember only flip once! Flipping too much ruins this and ends in overcooking almost every time.

They may crack little bit on edges... They are done. Pictures to give you an idea. In the early cooking pic they are not ready to be flipped yet. In the other they are done.

Please add to the thread if you think it's a good idea, you like a recipe, or to spew some hate for ruining your fish dinner.
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Old 07-04-2019, 07:50 AM   #2
brandon cadalzo
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The NJ What We Eat And How We Eat It Thread

Striped Bass Teriyaki:
Prep time:15 minutes
Cooking time:25 minutes



Ingredients:
1. Your favorite teriyaki marinade. (The stickier the better though.)
2. Panko breadcrumbs
3. 3 eggs
4. 6-8 thick pieces of Striped bass. (Red meat carefully removed)
5. Two Mangoes cut into 1 inch cubes.
6. Honey
7. Fresh ginger.
8. 1 bunch of green onion cut in half and sliced thin. (Place the white denser part aside for the baking and the green thinner parts to add into rice if you choose to serve with rice.)

Steps:
1. Preheat oven to 375 and crack open your favorite brewski to enjoy while you work.
2. Coat pieces of bass in egg and dredge in breadcrumbs
3. Dredge fish in teriyaki marinade and then one more coat of breadcrumbs.
4. Pour the rest of the teriyaki sauce into a large baking tray and place fish in tray as well.
5. Place mangoes over and around the fish
6. Zest some fresh ginger over the fish. (Not to much as it adds a lot of flavor.
7. Add in the white (thicker part) of the green onions.
8. Drizzle with honey and place in oven for 25 minutes.
9. When the timers up throw it in the broiler on low for 1.5 minutes to crisp it up.

Serve over white rice with the rest of the green onions (green parts) and enjoy.


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Old 07-05-2019, 09:30 PM   #3
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Re: The NJ What We Eat And How We Eat It Thread

Good stuff guys
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Old 07-06-2019, 04:40 AM   #4
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Re: The NJ What We Eat And How We Eat It Thread

This stuff on any fish cooked any way. Enough said.
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Old 07-06-2019, 02:04 PM   #5
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Re: The NJ What We Eat And How We Eat It Thread

I second that I'm never caught without it... In the toaster oven on broiler setting.

Red top is best one.
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Old 07-06-2019, 03:02 PM   #6
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Re: The NJ What We Eat And How We Eat It Thread

Quote:
Originally Posted by TriggerNJ View Post
I second that I'm never caught without it... In the toaster oven on broiler setting.

Red top is best one.


Whoaaa dude! Life time supply!


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Old 07-06-2019, 04:06 PM   #7
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Re: The NJ What We Eat And How We Eat It Thread

Quote:
Whoaaa dude! Life time supply!
Not even close. I eat a lot of fish during the season. I can kill a bottle crazy fast because I rarely freeze fish. haha
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Old 07-06-2019, 04:18 PM   #8
brandon cadalzo
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Re: The NJ What We Eat And How We Eat It Thread

Quote:
Originally Posted by TriggerNJ View Post
Not even close. I eat a lot of fish during the season. I can kill a bottle crazy fast because I rarely freeze fish. haha


Next time Iím at Ragin Cajun Iím buyin you a container of there Cajun seasoning. It is so delicious.


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Old 07-06-2019, 05:25 PM   #9
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Re: The NJ What We Eat And How We Eat It Thread

Quote:
Originally Posted by TriggerNJ View Post
I second that I'm never caught without it... In the toaster oven on broiler setting.

Red top is best one.
Lol its good stuff.
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Old 07-06-2019, 05:30 PM   #10
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Re: The NJ What We Eat And How We Eat It Thread

Striped Bass

My go to for these inferior eating fish.

Panang Curry Striped Bass:

I prefer the Panang curry paste with fish. See below for pic of the one I like best.

Again i don’t measure anything. Super easy to cook because all the flavor is already combined for you in the curry paste.

Ingredients:

Chop a few red peppers into strips…I like it heavy on the peppers.
Fresh Green Beans
Vegetable Oil
Little of the spicy mongolian oil if you have it…if you don’t no big deal
Goya Coconut Milk
Some ground chili pepper powder if you like to kick heat up a notch ( I do)

Cooking:

Cut Striped Bass up into chunks a bit smaller than a golf ball.
Boil a pot of water and add chunks.
Cook until they are about done and place in a strainer without breaking them up.

This firms them up nicely… Just leave aside as you cook the curry.


Cooking Curry:

Add peppers and green beans in to a Wok on high heat with enough oil to coat them but without pooling up in bottom of Wok.

Cook until they are tender up but not so long as they are soft. I like them with bit of crispness still when whole thing is done.

Add in first big dab of curry paste and swirl around to coat veggies good.

You want a little pooling of curry paste and oil in bottom of wok when not stirring. You may have to add bit more oil.

Add chili pepper powder if you want more heat.

Now slowly pour in coconut milk….I typically make a large enough batch where I use the whole can. It’s better reheated than fish cooked a lot of other ways so leftovers are good.

Now adjust the amount of curry by adding more until you get a good vibrant color…. I go heavy but not everyone loves it heavy. Just taste it before you pull it off and adjust. Only way to screw it up is to go to heavy on the curry out of the gate.

Add in Bass chunks gently so as not to bust them up. If you like Turmeric a light dusting of them with it before they go in can be very good.

Let everything heat up until it's hot and it’s done.

Serve by itself or over rice.

I'll try to add pics when I make it again but the good eats are here at the moment.
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Last edited by TriggerNJ; 07-06-2019 at 05:38 PM.
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Old 07-06-2019, 06:11 PM   #11
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Re: The NJ What We Eat And How We Eat It Thread

I'm trying the TriggerNJ bagged marinade trigger filet deal but won't cook the filets until tomorrow. Tonight I took some fresh trigger filets and rubbed them with Pork Barrel BBQ All American seasoning and topped with crumbled Herr's old bay potato chips. Set in a buttered pyrex pan and baked quickly in a 500 degree oven. Came out great.
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Old 07-06-2019, 06:16 PM   #12
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Re: The NJ What We Eat And How We Eat It Thread

And while on the subject of striped bass... I found this works well:

Cut filets into serving sizes
Rub with olive oil, place in baking pan with space in between filets,
Sprinkle with Panko bread crumbs and fresh shaved parmesan cheese.
Place a slice of salted butter on top of each piece and bake in a 500 degree oven until crisp layer forms on top.
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Old 07-06-2019, 06:29 PM   #13
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Re: The NJ What We Eat And How We Eat It Thread

Quote:
Originally Posted by TriggerNJ View Post
Not even close. I eat a lot of fish during the season. I can kill a bottle crazy fast because I rarely freeze fish. haha
Amazon has a 24oz can for like $15 (compared to supermarket price of $4 for 2oz)
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Old 07-06-2019, 06:34 PM   #14
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Re: The NJ What We Eat And How We Eat It Thread

Quote:
Amazon has a 24oz can for like $15 (compared to supermarket price of $4 for 2oz)
I have to start doing that!
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Old 07-06-2019, 07:37 PM   #15
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Re: The NJ What We Eat And How We Eat It Thread

Quote:
Originally Posted by brandon cadalzo View Post
Next time Iím at Ragin Cajun Iím buyin you a container of there Cajun seasoning. It is so delicious.


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I second that. Ragin Cajun has fantastic Cajun seasoning.

I donít have any specific recipes to follow but with Striper I do like to make kebabs. Check out this video on YouTube - https://m.youtube.com/watch?v=ZlwujAXCJlU

On top of that a seasoning I like to use was recommended by Fins369 - Aloha Spice Companyís Seafood seasoning
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