Hybrid and rock fish recipes

[mickey]

where can I found some recipes or do you have some good ones to share?

[Slowretrieve]

Smoke a hybrid filet, crumble it in a bowl, place an equal amount of cream cheese in the bowl and mix them together. Add parsley, Old Bay Seasoning, roll it all into a ball and then roll the ball in shaved almonds. Make sure the cream cheese is at room temperature when you start the process. When you're done, you'll have the perfect accompaniment to crackers, beer, and an afternoon in front of the tv watching the Indianapolis Colts take the Super Bowl for the first time in their history.

You might also boil about six or eight potatoes and some onion in water until soft. Add two filets of hybrid. In another bowl mix a quart of half and half with about a quarter cup of flour. Mix until there are no lumps, then add this to the potato mixture. Hybrid chowder. Throw in liberal sums of butter, salt and pepper and you have a great meal.

[mickey]

come on share your recipe. I know you fellows have some good recipes you can't wait to tell.
thanks Mickey

[slo-ride]

substitute stripah fillets for the halibut:


1/2 cup all-purpose flour
Salt and freshly ground salt and pepper
2 (6-ounce) halibut fillets
Extra-virgin olive oil
3 tablespoons butter
2 slices prosciutto, cut into strips
1/2 cup white wine
1/2 lemon, juiced
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish

Preheat the oven to 375 degrees F.
Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.

Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.

[Striperjim]

Mickey.
Heres a few from the grower listings.
HYBRID RECIPES AND GROWERS LISTINGS

A search of recipes will bring you to a bunch.
Theres a great grillin one from Cookin in Brooklyn.

HEAVENLY BROILED BASS

2 lbs. farm-raised striped bass fillets
1/2 C. grated Parmesan cheese
1T. margarine, softened
3 T. reduced calorie mayonnaise
3 T. chopped green onion with tops
1/4 t. salt
Dash Tabasco
Place fillets in single layer on well-oiled baking pan. Combine remaining ingredients and spread mixture on fish. Broil fish 6 inches from source of heat for approximately 10 minutes, or until top is lightly browned and fish flakes easily when tested with fork. Serves 6.
Note: Be careful not to broil fish too close to heat or topping will burn before fish is done.
Per serving: 212 calories, 7.5g. fat; 69.6 mg. cholesterol; 316 mg. sodium, 31% calories from fat.

LEMON HERB POACHED BASS

1lb. farm-raised striped bass fillets
1 T. olive oil, butter or margarine
1 t. minced fresh parsley
1 t. dried thyme leaves
1 clove garlic, minced
1/4 C. dry white wine
1 t. fresh lemon juice
1/4 t. salt
Black pepper
1/2 t. grated fresh lemon peel
1 green onion, thinly sliced Heat olive oil or butter in 10 to 12 inch frying pan over medium-high heat. Add herbs and garlic, stir about 30 seconds. Pour in wine and lemon juice. Add fillets and spoon liquid over top. (If cooking frozen fillets, add to liquid, then cover and bring to simmer. Cooking time will be just a few minutes longer, depending on thickness and temperature of fish.) Sprinkle fish with salt, pepper, lemon peel and onions. Cover and simmer gently until fish turns opaque in center (7 to 9 minutes for a 3/4 inch to 1 inch thick fillet); cut into thickest part of fillet to test. Transfer fish to platter, cover and keep warm. Increase heat to high and boil liquid until reduced to 2 to 3 tablespoons, approximately 1 to 2 minutes. Pour sauce over fish. Serves 4.
Per serving: 135 calories; 4.15 g. fat; 48 mg. cholesterol; 195 mg. sodium; 28% of calories from fat.

GRILLED BASS with VERACRUZ SAUCE

2 lbs. farm-raised striped bass fillets or 2 whole fish, 2 to 3 lbs. each
1 t. cooking oil
Lime juice
2 T. olive oil
3 cloves garlic, minced
2 medium onions, sliced
4 large ripe tomatoes, peeled, quartered, and seeded
1/2 C. sliced green olives Salt and Pepper
Brush fish with 1 teaspoon cooking oil and sprinkle with lime juice, including cavity. Place in well-oiled grill basket, or on oiled aluminum foil with holes poked in it and placed on the grill. Cook over moderately high heat until thickest part of fish is done. Meanwhile, make the sauce. Heat olive oil in saucepan. Sauté onion and garlic until tender, stirring occasionally. Mix in tomatoes and olives and continue cooking over medium heat 6 to 8 minutes, or until slightly thickened. Season to taste with salt and pepper. Remove from heat and reserve; reheat when ready to serve.
Serves 6.
Per serving: 287 calories; 12.4 g. fat; 121 mg. cholesterol; 705 mg. sodium; 38% of calories from fat.

[Striperjim]

Baked Stuffed Hybrid Striped Bass Recipe

Ingredients
2 pounds of hybrid striped bass fillets
1/2 cup of finely chopped white onion
1/8 teaspoon of pepper
1/4 cup of chopped celery
a pinch of dried tarragon
1/2 cup of chopped mushrooms
3 Tbsp. of butter or margarine
lemon or lime juice
2 cups of soft bread crumbs
3-4 peeled tomatos
1 teaspoon salt
Preheat your oven to 375 degrees F. Saute in a large sauce pan the onion, celery, and mushrooms in butter or margarine for 5 minutes. Stir into the sauteed vegetables the bread crumbs, salt, pepper and tarragon. Grease a large shallow baking dish. Arrange the hybrid striped bass fillets in the baking dish and sprinkle with lemon or lime juice. Spread stuffing over the bass fillets. Cover with the tomato slices. Bake uncovered for 35 to 40 minutes.
Yield: 6 servings

[LittleMiamiJeff]

Where's my fork and spoon!