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Found 17 results

  1. Got a question about Rocks this happened to a friend of mine and me the same night. My Buddy had 2 nice rocks that he had caught and had on ice for 2 days I had 2 nice rocks that I had caught and had on ice for less than 20 hours we both fillet them and he cooked his one way and me another (used a crab cake res. spread it out on top of the fish and broiled them). Took em out of the oven and they looked a tad bit over cooked but nothing tooo bad. Man o man took one bite of them and the fishy taste was sooo bad and over powering that I couldn't eat another bight. Felt bad about that and put them down for the dog to eat and she couldn't even finish them. Called my buddy up the next day and he said his fish had a real bad fishy taste to them as well. When I cleaned the fish they looked good and I even cut out the dark meat on the fillet. Not sure what went wrong but was wondering if anyone has had this happen to them and what I could do in the future to make sure this doesn't happen again...Tanks
  2. Brian, Danny and I wanted to put a spin on Flounder fishing, at least for us, so we decided to try a technique featured on a local fishing show that really appealed to all three of us, jigging for flounder. We departed Little Creek armed only with artificials and headed to the fourth island. Nothing spectacular compared to what all the expert flattie fisherman out there are doing but it made Flounder fishing significantly more fun for us. We fished for 3.5 hours and boated seven fish keeping three for the oven. Water temp was 77.4 degrees, forth and second islands. All the fish came by drifting between the pylons relatively close to the structure fishing the transitions from rip rap to sandy bottom and slightly twitching or hopping the jig off the bottom and the fish all simply piled on. We were primarily using 3 to four ounce bucktails with Berkely 5” and 7” Gulp Jerk Shads but we also tried out the new Jerk that Jig jigs that are similar to Shimano's Lucanus jigs and they perfomed very well accounting for two of the seven fish caught. Jigging really rekindled the Flounder fishing flame for me and with the Flounder bite wide open and I do mean wide open now I believe I will be out there very very soon. Oh BTW if you were using live bait I couldn’t see how a limit of Flatfish couldn’t be possible anglers were killin’ them on live Spot and Bunker!!!
  3. Scallop season has finally rolled around and for most <st1:place w:st="on"><st1:placename w:st="on">Nature</st1:placename> <st1:placetype w:st="on">Coast</st1:placetype></st1:place> anglers this can only mean one thing. “Dinner will be Good Tonight!!” During most days in July we have been spending our mornings chasing around Redfish, Trout, Sharks, Tarpon, and Grouper, but when that summer sun begins to cook, my clients and I have been taking advantage of some of the best scalloping Florida has to offer. Our local area flats are home to some of the clearest waters in the state and it’s within these crystal clear flats that we target the “World Famous” bay scallop. Bay scallops are a little smaller than the traditional Sea Scallop, however what they lack in size, they definitely make up for it with their succulent taste. There are 100’s of great recipes for scallops but it’s hard to beat them on the half shell. <o:p></o:p> Scalloping is fun for the whole family. Men, women, and children from all over come to our area to enjoy our scalloping and if you have never tried it you don’t know what you’re missing. Scalloping requires little effort and gives an angler the opportunity to hit the water to see a different aspect with in the fishing world. No rods and reels are necessary for this awesome outdoor activity, all that’s needed is a mask, snorkel, a set of fins and a mesh bag, the rest is left up to the scalloper. <o:p></o:p> Scallop season runs from July 1- September 10. Bag limits include 2 gallons, whole per person, per day, with a maximum boat limit of 10 gallons. 10 gallons of scallops is a lot and if you couple that with some freshly caught fish you have all the makings for a great dinner. <o:p></o:p> Scallop Recipe <o:p></o:p> Ingredients<o:p></o:p> 1 1/2 pounds bay scallops<o:p></o:p> 1 tablespoon garlic salt<o:p></o:p> 2 tablespoons butter, melted<o:p></o:p> 2 tablespoons lemon juice<o:p></o:p> Directions<o:p></o:p> Turn broiler on.<o:p></o:p> Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.<o:p></o:p> Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.<o:p></o:p> So if you may be interested in visiting the <st1:place w:st="on"><st1:placename w:st="on">Nature</st1:placename> <st1:placetype w:st="on">Coast</st1:placetype></st1:place> for some of its “World Famous” fishing, scalloping, or snorkeling give Red Hot Fishing Charters a call today.<o:p></o:p>
  4. Here are some favorites I pulled out of the dutch oven cookbook I wrote and published. Enjoy. Coca-Cola Chicken 8 boneless, skinless chicken breast halves 1 can coca-cola 1-1/2 cups ketchup 3 gloves garlic, minced 1 Tbs. onion powder 2 Tbs. chili powder Arrange chicken in oiled Dutch oven. In a large bowl add remaining ingredients and stir to mix well. Spoon sauce over chicken. Cover oven and bake using 8-10 briquettes on bottom and 14-16 on top for 60 to 70 minutes or until chicken is cooked though basting with pan juices every 15 minutes or so. Sheppard’s Pie 3 lbs ground beef 2 cans corn 2 cans peas 1 5lb bag small potatoes, peeled and chunked Salt and pepper to taste 2 tsp. old bay 1 onion, diced Milk Peel potatoes, chunk and cook till soft. In Dutch oven cook ground beef and add old bay, onion and salt and pepper. Drain potatoes, mash and whip adding milk as needed. Drain beef and add corn and peas, mix together. Spread evenly in Dutch oven and add mashed potatoes spreading evenly over top. Cover and cook till top of potatoes gets a crusty like consistency. Ham Loaf & Mac and Cheese 1 box of macaroni 4 lbs ham loaf 2 cracker barrel white sharp cheddar cheese, grated Cook macaroni. While cooking macaroni, line an oiled Dutch oven with ham loaf, about ¾ thicknesses around Dutch oven and on the bottom. Drain macaroni, add about an 1 to 1 ½ layer on the bottom add a layer of cheese, add another layer of macaroni, then cheese and keep layering until about ¾ to ½ from top. Add remaining ham loaf to top of macaroni. Cook over med heat until ham loaf is cooked and cheese is melted. Pumpkin Pie ¾ cup sugar 1/2 cup Bisquick baking mix 2 tablespoons margarine 1 can (13 oz) evaporated milk 2 eggs 1 can (16 oz) pumpkin 2 1/2 teaspoons pumpkin pie spice 1 teaspoon vanilla Grease pie plate. Beat all ingredients until smooth. Pour into pie plate. Put into Dutch oven and bake until knife inserted in center comes out clean. Approximately 50-60 minutes. Cheesecake 1 cup Graham Cracker crumbs 3/4 cup sugar 1/4 cup melted butter plus 2 tablespoons 1 1/2 cups sour cream 2 eggs 2 teaspoons vanilla 1 lb. cream cheese The first thing you do is get the cracker crumbs and 1/4 cup of sugar and mix them up real good with 1/4 cup of melted butter and line the bottom of an 8 inch pie plate. Then you take the sour cream, 1/2 cup of sugar, 2 eggs, and the vanilla and stir it up real good. Then break up the cream cheese and put it in there. Mix it up again till it's smooth. Then you add the 2 tablespoons of butter and stir it up again. Now put it in a 325 degree Dutch oven for 45 minutes until you get the little brown spots on top and the center is set. Remove and let cool. Top with canned cherries Chicken Pot Pie 3 ½ pounds chicken 2 ½ tsp salt ½ tsp. saffron 4 stalks celery, thinly sliced Chopped parsley 1 med onion, chopped 4 med potatoes, peeled, cut ¼ tsp pepper Dough 2 cups sifted flour ½ tsp salt 2 eggs 4-6 Tbs. water or milk Place chicken in Dutch oven, add salt, pepper, celery, onion and saffron. Add water to almost cover chicken. Bring to a boil, reduce heat, cover and simmer 1 hour or until chicken is tender. Remove chicken from broth. To make dough, place the flour into a mixing bowl. Make a well in the center of the flour and add the eggs and salt. Gradually work eggs into the flour, adding only enough water to make a soft but not sticky dough. Knead five minutes. Cover the dough with clean cloth and let rest 30 minutes. Divide the dough in half and roll out each as thinly as possible into a 15 inch square and cut each square into 2 inch squares with a sharp knife. Add potatoes and celery to the broth; simmer 25 minutes until vegetables are tender. Taste the broth and add more salt and pepper if needed. Add the chicken pieces and bring to a boil. Slide squares of dough into the broth, a few at a time, pushing them down gently. Cover and simmer 20 minutes.
  5. 2 Slices of bacon, chopped 2 Tablespoons butter 1 1/2 Cups celery, chopped 1/2 Cup onion, chopped 1/2 Cup scallops 2 Teaspoons Parsley flakes 1 Teaspoon garlic powder 1/2 Teaspoon rosemary flakes 1/2 Teaspoon thyme flakes 1/2 Teaspoon salt 1/2 Teaspoon pepper 1 Tablespoon Old Bay 2 Cups of potatoes, cubed 1 - 19 Ounce can tomato sauce 1 1/2 Cups of water 1 Pound crab meat Saute the bacon until cooked. Add the butter celery and onions and cook till the onions turn translucent. Add the scallops and all the dry spices and cook for 10 mintues. Add the potatoes, tomato sauce and the water. Bring to a boil, and boil for 5 mintues. Turn to simmer or low for an hour. Flake the crab into another bowl to break it up and check for shells. Mix thhe crab into the soup and it simmer for another hour. Let the soup cool and store it in the refrigerator for the next day. I find that it accually tastes the best after its cooked and refrigerated then reheated. Here's some pictures. Any cooking I do, 95% of it is done in a cast iron skillet or a dutch oven.
  6. Headout the door at 0615 and we were leaving Tony's by 0630 on the way to Hopewell.....stopped for a bite ot eat someplace out in the sticks along the way and an hour plus a half we got to the ramp......bait was easy to get. Too easy, loaded up the net with 30 plus shad in less than 15 minutes........we fished the river all day and stopped when ever we saw bait piled up around the green bouys or the power line towers.....sat in about 4 spots from 0900 till almost dark, boated 9 fish all in the teenage range with no big hawgs at all.....saved a few for the dinner table tonite.....I dont eat them very often but tonite they were good as it gets- I found a new way on google and thought I would share it with you to try....... Enjoy...headed back tomorro........ MARCH 7TH 2008- INGREDIENTS: 1/4 cup fresh lemon juice (about 1 1/2 to 2 lemons) 1 tablespoon vegetable oil 3 tablespoons natural applesauce 1 egg white, lightly beaten 1 pound catfish fillets 1 cup fine dry bread crumbs, seasoned PREPARATION: Mix first four ingredients together well and add fish fillets. Marinate in the refrigerator for an hour. Take catfish fillets out; dip in bread crumbs (pre-seasoned or add your own seasonings), then refrigerate for another 30 minutes. Bake in a preheated 400° oven for about 20 minutes or until fish flakes with a fork. Serves 4.
  7. Here is my secret ribs recipe... Barbecued Baby Back Ribs The following is for 2 Baby Rack Ribs (I tripled this to make 6 racks) " Make Dry Spice Rub: o 1 ½ Tablespoons Paprika o 1 ½ teaspoons Chili Powder o 1 ¾ Teaspoons Cumin o 1 ½ teaspoons Dark Brown Sugar o 1 ½ teaspoons Kosher Salt o ¾ teaspoon Dried oregano o ¾ teaspoon ground black pepper o 1 teaspoon ground white pepper o ½ teaspoon cayenne pepper " Rub the ribs with oil (back and front), I used olive oil but any oil will do " Cover ribs with the spice rub (back and front) and I mean cover every square inch with as much spice rub as you can. The oil will help it adhere to the ribs. Pat the rub into the ribs. " Need roasting pan or very large aluminum foil roasting pan to hold 2 to 3 racks of ribs on a rack 1 to 2 inches above the bottom of the pan. Pour 2 to 3 cans of beer in the bottom of the roasting pan. You want 1 to 2 inches of beer in the bottom of the roasting pan. Cover roasting pan as tight as possible with heavy duty aluminum foil. " Cook on 275 for 3 hours. This basically steams the ribs to make sure they are very tender. " 30 minutes prior to taking ribs out of oven, start charcoal grill and soak Hickory wood chunks in water to add to the hot coals to smoke ribs. " Take Roasting Pan out, uncover and CAREFULLY remove ribs to a large sheet of aluminum foil. When I say carefully it is because the ribs will already be very tender and may break apart. " Slather the ribs in more spice rub and bring out to grill. " Pile charcoal onto one side of the grill and place hickory wood chunks directly on top of coals…the more chunks, the more smoke. " Place the ribs on the grill on the opposite side of where the coals are…..(Remember at this point the ribs are basically cooked, you don't want direct heat under the ribs at this point, you want to smoke them. " Cover grill and smoke for 1 hour. The ribs will absorb the hickory wood smoke flavor……and will get a nice smoky caramelized exterior. " After 1 hour, CARFULLY remove ribs off the grill and pile onto a platter. Serve with your favorite BBQ Sauce…I like the Hot Bone Sucking Sauce…..
  8. The Basic Idea: Sautéing is a minimalist art when it comes to preparation, ingredients, and time. It’s a one-pan technique that gives tender cuts of meat and poultry a flavorful and crusty exterior with a juicy interior in a matter of minutes. And, when you remove the item from the pan, you’ve got the makings of a pan sauce to grace your presentation. It’s fast and requires as much heat as you can master. Sautéing and searing are similar because they use high heat. However, whereas sautéing is a complete process that yields a finished dish, searing is usually the first step in a process that requires the dish to be finished at a more moderate heat (e.g., oven-roasting, indirect grilling, etc.). Sautéing is also different from frying, which uses more fat in the pan, bigger and thicker cuts, and longer cooking times. For cuts thicker than 1/4-inch (except tournedos of beef), place between two sheets of parchment or wax paper and pound flat to a uniform thickness. Equipment: Save your favorite cast-iron pan for fried chicken. When you are cooking with high heat and thin cuts, you need a pan that reacts quickly to sudden changes in heat. Aluminum, stainless steel, or copper are best. A traditionally shaped frying or omelette pan with sloped sides can be used. However, a straight-sided sauté pan ensures you have the maximum cooking surface and allows you to shake the pan without the risk of splashing the contents over the sides. Fat Some fat—not much—is an important component of any sautéed dish’s flavor and texture. So the medium—oil or butter—that you choose has a great deal to do with the flavor and texture of your final result. Grapeseed Oil is suited ideally for sautéed dishes primarily because of its high smoke point—the point at which heat breaks down an oil’s composition turning it bitter and vulnerable to burning in the pan. Also, this oil has a mild flavor that enhances and mingles, rather than competes, with your ingredients. For comparison Grapeseed Oil has a smoke point of 485°F, while the smoke point of olive oil can range from 250°F to 350°F, depending on its quality grade and whether it’s refined or unrefined. Olive oil can be used for sautéing. However, olive oil graded pure will have a higher smoke point than extra virgin olive oil. Butter gives sautéed dishes and pan sauces wonderful flavor. However, the milk solids in butter will burn in the pan at considerably lower temperatures. Clarified butter is the best option because its smoke point is about 325°F to 375°F and still delivers buttery flavor. You can clarify butter yourself (see sidebar), or you can find it in East Indian and Asian markets as ghee. Coating As a first step, some dishes require dredging your chosen cut in flour, seasoned flour alone, or in combination with egg wash (a beaten egg), bread, cracker or Japanese panko crumbs, and seasonsings The coating serves multiple purposes: Gives the meat or poultry a dry surface to meet the heat and adds flavor and texture by becoming a crunchy crust. Seals in juiciness. Some of the coating will come off during the sautéing process and mix with the fat in the pan, thereby serving as a thickener (roux) for making a pan sauce. Glace and Demi-Glace Glace are the syrupy result of reducing stock to about 10 percent of its original volume through long simmering. A demiglace is made up of equal parts of brown sauce (a.k.a. Sauce Espagnole), brown stock, caramelized mire poix, tomatoes, and sherry. A glace contributes concentrated flavor without adding a large volume of liquid to pan sauces. Choose the type of glace or demi-glace to match what you are cooking. Technique Not too far removed from the Asian technique of stir-frying, sautéing is fast, so it’s a good idea to do all your preparation and assemble all of your ingredients before you begin cooking or, as the French say, mis en place. Be sure your pan is big enough to hold everything you plan to sauté in one layer. Otherwise, plan to sauté in batches. Crowding causes your sauté items to retain moisture in the pan—they’ll steam and become soggy, rather than crisp and juicy. Step 1: Preheat your pan to medium-high to high heat. Step 2: Season and/or coat your sauté selection. Step 3: Add fat to the pan, swirl when heated and carefully place your sauté item in the pan right after you see the first wisps of smoke. Step 4: Brown on both sides, remove to a plate and cover. Step 5: Remove most of the fat—a couple tablespoons should do—and return to the heat. Step 6: Briefly sauté aromatics (shallots, onion, garlic, etc.). Step 7: Add liquid (stock, wine, etc.) and reduce until thick, or add glace. Step 8: (Optional) Add a touch of cream and/or butter to thicken, bind, and finish the sauce.
  9. DON'T FART IN BED This is a great joke... This is a story about a couple who had been happily married for years. The only friction in their marriage was the husband's habit of farting loudly every morning when he awoke. The noise would wake his wife and the smell would make her eyes water and make her gasp for air. Every morning she would plead with him to stop ripping them off because it was making her sick. He told her he couldn't stop it and that it was perfectly natural. She told him to see a doctor; she was concerned that one day he would blow his guts out. The years went by and he continued to rip them out. Then one Thanksgiving morning as she was preparing the turkey for dinner and he was upstairs sound asleep, she looked at the bowl where she had put the turkey innards and neck, gizzard, liver and all the spare parts and a malicious thought came to her. She took the bowl and went upstairs where her husband was sound asleep and, gently pulling back the bed covers, she pulled back the elastic waistband of his underpants and emptied the bowl of turkey guts into his shorts. Some time later she heard her husband waken with his usual trumpeting, which was followed by a blood curdling scream and the sound of frantic footsteps as he ran into the bathroom.. The wife could hardly control herself as she rolled on the floor laughing, tears in her eyes! After years of torture she reckoned she had got him back pretty good. About twenty minutes later, her husband came downstairs in his bloodstained underpants with a look of horror on his face. She bit her lip as she asked him what was the matter? He said, "Honey, you were right. All these years you have warned me and I didn't listen to you." "What do you mean?" asked his wife. "Well, you always told me that one day I would end up farting my guts out, and today it finally happened. But by the grace of God, some Vaseline, and these two fingers, I think I got most of them back in.":icon_puke_l:
  10. I tried this last night. Quick, easy and very tasty 1 1/2 pounds striped bass fillet, skinned 2 tablespoons coriander seeds 2 tablespoons mustard seeds 2 teaspoons cumin seeds 1 teaspoons coarsely ground pepper 2 cloves garlic, minced 3 tablespoons olive oil 2 lemons, juiced Cut bass into 4 serving pieces. In a coffee grinder, coarsely grind up coriander, mustard, cumin and pepper. Coat fish with mixture and garlic. Drizzle on olive oil and set in refrigerator for at least 4 hours, turning every hour or so. Preheat oven to 400 degrees. Over high heat, sauté fish (in ovenproof pan) to sear. Pop into oven for 5 minutes to cook. Remove fish from pan and add lemon juice. Cook down on stove until syrupy. Serve over fish.
  11. Sam and I cooked up some Speckled Trout a couple of nights ago and her eare some pictures along with the recipe... Trout—Peanut oil and glossed the dish, Real Mayo and just lightly, brushed on each piece and Dijon mustard dabbed along the fillet. Added some pper--no salt. I put a bit a pepper and no salt and placed in the oven at 375. I made a sauce— I used Makers Mark,- half a cup and began to reduce it over low heat till it became thick. Do this slowly and in the beginning while you prep everything. In a fry pan I sautéed two diced cloves of garlic, three shallots diced, some diced dill and some fresh sage and butter. I then added it to the reduced Makers Mark and had a nice sauce to drizzle over the trout.
  12. Over the weekend I bought rather than caught a Rockfish. I filleted it and two great slabs and here is what I did: Rockfish—Peanut oil and glossed the dish, Real Mayo and just lightly, brushed on each piece and Dijon mustard dabbed along the fillet. I put a bit a pepper and no salt and placed in the oven at 375. I made a sauce— I used Makers Mark,- half a cup and began to reduce it over low heat. In a fry pan I sautéed two diced cloves of garlic, three shallots diced, some diced dill and butter. I then added it to the reduced Makers Mark and had a nice sauce to drizzle over the Rockfish.
  13. Here you go Coop: The Basic Bagel Recipe Recipe Ingredients 2 cups warm water (100 to 115 deg. F) 2 packages active dry yeast 3 Tablespoons sugar 3 teaspoon salt 5 ¾ (about) cups all-purpose flour (unsifted) 3 quarts water 1 cornmeal 1 egg white beaten with 1 Tablespoon water Recipe Preparation Combine water and yeast in the large bowl of an electric mixer; let stand 5 minutes. Stir in sugar and salt; gradually mix in 4 cup of the flour. Beat at medium speed for 5 minutes. With a spoon, mix in about 1 1/4 cups more flour to make a stiff dough. Turn out on a floured board and knead until smooth, elastic, and no longer sticky, about 15 minutes; add more flour as needed. Place in a greased bowl, cover, and let rise in a warm place until almost doubled, about 30 minutes. Knead dough lightly, then *divide into 12 equal pieces. To shape, knead each piece, forming it into a smooth ball. Holding ball with both hands, poke your thumbs through the center. With one thumb in the hole, work around perimeter, shaping bagel like a doughnut, 3 to 3 1/2 inches across. Place shaped bagels on a lightly floured board, cover lightly, and let stand in a warm place for 30 minutes. (Preheat oven to 350 degrees.) Bring the water to boiling in a 4 or 5-quart pan; adjust heat to keep it boiling gently. Lightly grease baking a baking sheet and sprinkle with cornmeal. Gently lift one bagel at a time and drop into water; boil about 4 at a time, turning often, for 5 minutes. Lift out with a slotted spatula, drain briefly on a towel, and place on the baking sheet. Bake bagels for 10 minutes, then brush with the egg white/water mixture and bake for 20 minutes or until well browned and crusty. Cool on a rack. Makes 12. *Note: I roll the dough out and use an opened tuna fish can to cut the bagels, and then I use the lid from a water bottle (the kind with a spout that pulls up) to cut the holes. I find it is faster and more uniform.
  14. Ok, was in this fancy-dancy French eatin' house today and saw Skate on the menu. Alright, so I'll "bite". Ya know, I can't believe I've been throwing all that good eatin' back in the water, that thing was GREAT! Kind'a stringy like lobster and had a taste like shellfish, only sweeter. I'm going out on a limb here and say it tasted better than Drum. Add some pepper or whatever you want to some flour and coat the filet with olive oil. Put a light coating of flour on the filet. Braise for 3 minutes each side in the pan and finish it off in the oven, 350 for 7 minutes. I'll try it next time I catch one, if I can get it skinned....
  15. Fresh, wild caught Salmon will soon be hitting the shelves. --Please skip the color added, farm raised nonsense. If your buying salmon buy the real stuff. 1/4 cup butter-melted 3 tablespoons of Dijon mustard 1 1/2 tablespoons of honey 1/4 cup of breadcrumbs--I prefer the plain over the Italian for this one hit wonder but the Italian works 1/4 cup finely chopped pecans 4 teaspoons of chopped parsley Salmon Fillets oh yeah--the lemon 400 degrees F (200 C if your checking in from Europe) Mix butter/mustard/honey set aside mix in another bowel the crumbs/pecans/parsley brush and rub and pat the fillets with the honey mustard mixture and spinkle the fillets with the crumb micture Bake 12-15 minutes in the preheated oven--I prefer 10 minutes 'cause I like the pink meat. Season with Salt & Pepper and oh yeah-- garnish with the lemon. This will also work with Rock on the grill!
  16. I cooked fresh Tuna over the weekend... Here is the quick version...Perhaps Making the final cut to Rachel Ray's 30 minute Meals... Fresh Basil Leaves Virgin Olive Oil White Vinegar Fresh Ground Pepper Very Dry Sherry--Not cooking sherry but the real stuff and be real generous. Fresh Tarragon Food Processor the above with Kosher Salt although I used Celtic Salt... (Looking to the minerals to balance out the Mercury!) Use this as the marinade... Besides its fresh and much better than Italian Dressing Sauté the Tuna in Peanut Oil and Butter … just enough too coat the pan and then some. Add Makers Mark and you can cook off or flame depending on your level of excitement and finish cooking just the outside and move the pan to the oven to finish at 425 degrees. Probably 10 to 15 minutes depending on your level of doneness. :chef:
  17. Here's a recipe that is reale easy if you feel like jazzing it up a bit... :chef: Salt-Crusted Rockfish Rockfish: 1 whole rockfish, scaled, with fins removed Leaves from 8 sprigs fresh rosemary Leaves from 8 sprigs fresh thyme 4 pounds coarse sea salt --May need more for the larger strippers Water, as needed Freshly ground pepper, as needed Make the Rockfish: Preheat the oven to 450 degrees F. In a bowl, combine the rosemary, thyme, and salt with enough water to form a paste. Spread a layer of the salt paste, about half of it, on the bottom of a baking dish. Place stripper on top of the salt paste. Carefully spread the remaining salt paste over top of the stripper, being careful to cover it completely. Bake fish for 25 minutes. (The bigger fish may need more time, not much but bigger means a tad bit moretime) To Serve: Break the salt crust along the sides. Remove the upper crust from the fish taking care to keep the crust whole. (If you break the upper crust or crack into the fish from the top, the fish will turn out salty.) Gently remove the fillets.