Bluegill - Big Bluegill2024-03-29T06:04:33ZLeo Nguyenhttp://bigbluegill.ning.com/profile/LeoNguyenhttp://storage.ning.com/topology/rest/1.0/file/get/2192413746?profile=RESIZE_48X48&width=48&height=48&crop=1%3A1http://bigbluegill.ning.com/group/unitedgamefishrecipes/forum/topic/listForContributor?user=0vyfzrpncgdit&feed=yes&xn_auth=noCurry coconut fish filletstag:bigbluegill.ning.com,2017-04-06:2036984:Topic:7164342017-04-06T01:17:13.878ZLeo Nguyenhttp://bigbluegill.ning.com/profile/LeoNguyen
<p>My family likes this one to alternate during fishing season. I got this recipe off the Recipe.com site, but had to make some alteration to match some of the catches. It can be done with all the fishes, but for cat fishes, eels, carps, or gamey fishes, I made some notation to follow as catfish added extra.</p>
<p></p>
<p>What's needed:</p>
<ul>
<li>2 cups water</li>
<li>1 cup uncooked brown rice</li>
<li>1 tablespoon vegetable oil. Use 2 for the catfish.</li>
<li>1 large onion, chopped into…</li>
</ul>
<p>My family likes this one to alternate during fishing season. I got this recipe off the Recipe.com site, but had to make some alteration to match some of the catches. It can be done with all the fishes, but for cat fishes, eels, carps, or gamey fishes, I made some notation to follow as catfish added extra.</p>
<p></p>
<p>What's needed:</p>
<ul>
<li>2 cups water</li>
<li>1 cup uncooked brown rice</li>
<li>1 tablespoon vegetable oil. Use 2 for the catfish.</li>
<li>1 large onion, chopped into 1/4in.</li>
<li>3 cloves garlic, crushed, and best if you can pound it to submission with pestle and mortar. For catfish, go with 5 or 6 cloves.</li>
<li>1 pound of any fish fillets, cut into 1.5in x 1.5in chunks.</li>
<li>1 1/2 tbsp of yellow curry powder. For fresh catfish, my suggestion to go with 3tspn, but use either green or orange curry powder for the extra flavor enhancement that best match with the catfish.</li>
<li>2 tsp chili powder.</li>
<li>1 tsp ground turmeric. 2 for catfish.</li>
<li>1 tsp ground cumin. 2 for catfish.</li>
<li>salt and pepper to taste. Catfish will need it.</li>
<li>1 (14 ounce) can coconut milk.</li>
<li>2 handful of fresh vegetable medley. Combination is best with cauliflower, broccoli, snowpeas/snap peas, bellpeppers, and lotus root/celery.</li>
<li>1 tablespoon cornstarch (pre-mix in a 3 tbsp of cold water.</li>
<li>cilantro (optional)</li>
<li>cabbage (optional)</li>
</ul>
<p>Cooking direction:</p>
<ol class="recipe-print__directions">
<li class="item">Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes., or cook longer just until the brown rice gets a bit tender.</li>
<li class="item">Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in fish chunks, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 5 to 10 minutes, or until vegetables are still crunchy/soft (your choice) and fish is easily flaked with a fork.</li>
<li class="item">Pour cornstarch solution to thicken sauce. Serve the mixed fish-veggie combo over the cooked rice.</li>
<li class="item">I like to add chopped cilantro over the meal for added flavoring and texture, while a bed of cabbage at the bottom for texture and fulfillment. I eat a lot. I'm a big boy, growing sideway.</li>
</ol> Mediteranean Delighttag:bigbluegill.ning.com,2017-04-04:2036984:Topic:7163022017-04-04T15:02:27.855ZLeo Nguyenhttp://bigbluegill.ning.com/profile/LeoNguyen
<p>It's of the Mediterranean area, but can easily be adapted to various freshwater fishes. I love it for thick fillets style cooking. I suggest leaving the skin on, but just descale. The thicker the fillets, the better.</p>
<p>Ingredients for each 2 to 3 lbs of fillets:</p>
<ul>
<li>1 large onion, largely chopped. More if like you onion.</li>
<li>2 cloves garlic, diced into small pieces. More if you're a garlic lover.</li>
<li>1 red and 1 green bell pepper, with seeds removed, and sliced into…</li>
</ul>
<p>It's of the Mediterranean area, but can easily be adapted to various freshwater fishes. I love it for thick fillets style cooking. I suggest leaving the skin on, but just descale. The thicker the fillets, the better.</p>
<p>Ingredients for each 2 to 3 lbs of fillets:</p>
<ul>
<li>1 large onion, largely chopped. More if like you onion.</li>
<li>2 cloves garlic, diced into small pieces. More if you're a garlic lover.</li>
<li>1 red and 1 green bell pepper, with seeds removed, and sliced into 1/8 pieces.</li>
<li>1 large carrot, or more if you like, and slice largely, but thinly.</li>
<li>2 tomatoes, chunky chopped. More tomatoes if you like.</li>
<li>4 black olives, or green, your choice.</li>
<li>A small can of garbanzo beans, about 12 to 16oz, fully drained.</li>
<li>1/8 cup of fresh parsley, largely chopped. You can add more if you like to enhance the flavor.</li>
<li>3 tbsp of smoke paprika. If none available, use regular.</li>
<li>2 tbsp vegetable oil</li>
<li>4 tbsp ground cumin</li>
<li>1 tsp cayenne pepper OR smoke mixed pepper flakes.</li>
<li>2 tbsp chicken bouillon granules. Add more if you like a chicken stock taste.</li>
<li>Place a side some kosher salt for added tasting.</li>
</ul>
<p></p>
<p>Cooking:</p>
<p>Use a large skillet, add the oil, heat up the oil at high, and when the oil is ready, turn the fire to medium.Add the onion and garlic, and make sure to stir to prevent overbrowning. Once the onion becomes a bit soft after a few minutes, add the bell peppers, carrots, tomatoes, olives, and garbanzo beans. Cook until the texture you like is achieved. I like mine a bit crunchy still. Wife likes it soft. We compromised at slightly crunchy, yet, soft enough to not notice the crunch of the bell peppers and carrots. Normally within a minute, since you have to cook the fish soon. If you like your carrots and bell peppers to be crunchy, add in 5 minutes before the fish is done around the edges. You'll know when the fillets are nearly done by the look of fillets become whiter, firmer, and close to easily separating with a fork.</p>
<p>Spread the paprika, parsley, red peppers, chicken bouillon, and cumin over the skillet equally, and gently stir to get the spices into the veggies. Add salt into the veggies if you think it needs a bit more depth to the taste. Add the fish fillets top of the veggies bed. Add just a cup to 3 cups of water to finalize the vegetables with steam, and give the fish fillets a chance to cook. Reduce the heat to low. Cover everything and cook until fish fillets flakes easily, which is about 15 to 20 minutes. If you're in higher elevation, it will be a bit longer.</p> Soy-ginger glaze whole fishtag:bigbluegill.ning.com,2017-04-04:2036984:Topic:7159692017-04-04T14:36:46.979ZLeo Nguyenhttp://bigbluegill.ning.com/profile/LeoNguyen
<p>This is commonly eaten with rice, or with veggies. I like to wrap my fish in red lettuce leaves. Perfect for:</p>
<p>Bluegill, redears, tilapia, LMB, SMB.</p>
<p></p>
<p><span>Prepping:</span></p>
<p><span>Leave the fish whole, descale, gut, but leave tail and fins. Make sure to air or towel dry the fish completely.</span></p>
<p><span>Have a deep pan, add enough oil to cover 1/4 of the fish. It will be quick flash fry, ensuring outside is crispy, while inside is nice and moist. Level of…</span></p>
<p>This is commonly eaten with rice, or with veggies. I like to wrap my fish in red lettuce leaves. Perfect for:</p>
<p>Bluegill, redears, tilapia, LMB, SMB.</p>
<p></p>
<p><span>Prepping:</span></p>
<p><span>Leave the fish whole, descale, gut, but leave tail and fins. Make sure to air or towel dry the fish completely.</span></p>
<p><span>Have a deep pan, add enough oil to cover 1/4 of the fish. It will be quick flash fry, ensuring outside is crispy, while inside is nice and moist. Level of crispiness will be your choice. Fry one side, then the other.</span></p>
<p></p>
<p>Prep the sauce to glaze:</p>
<p>Use first:</p>
<p>1 tbsp of fresh minced ginger.</p>
<p>1 tsp of fresh minced garlic.</p>
<p>1/4 cup of low sodium soy sauce.</p>
<p>1 tsp of smoke paprika.</p>
<p>1/4 tsp of fresh grounded peppercorns.</p>
<p>1 tbsp of rice wine.</p>
<p>1/4 tsp of sesame oil.</p>
<p>1 tsp of orange zest, or you can use 3 tbsp of orange juice.</p>
<p></p>
<p>Set aside:</p>
<p><span>A few tbsp of long sliced green onion.</span></p>
<p>1/2 thinly sliced onion of your choice. I like purple sweet onion.</p>
<p><span>A few tbsp of largely slice cilantro.</span></p>
<p><span>1 tbsp of cornstarch mixed into 3 tbsp of cold water.</span></p>
<p></p>
<p>Get a sauce pan, add in the sesame oil, bring it to a medium flame, heat up the oil, and add in the everything. Keep stirring the items that you use first. Once the sauce starts to bubble, bring the fire to low. Leave the fire on low for the next 2 minutes, while keep stirring to prevent burning/caking.</p>
<p></p>
<p>Add in the cornstarch solution. Stir slowly until the sauce starts to thicken just slightly. Turn the fire off, keep stirring slowly until you pour onto the fish.</p>
<p></p>
<p>Add all the green onion, cilantro, and onion onto the fried fish. Pour sauce over the dressing and fish.</p> Healthy fish "bake/poach"tag:bigbluegill.ning.com,2015-01-20:2036984:Topic:5789282015-01-20T21:38:02.681ZLeo Nguyenhttp://bigbluegill.ning.com/profile/LeoNguyen
<p>Works with pretty much any white fish, all eye ball measuring.</p>
<p>Preheat oven to 325</p>
<p>Get a baking pan that is big enough to fit all you filets or fish (gutted/scaled panfish are okay; rounder, thicker fish would not be). Put a bread plate next to it and pour a little olive oil in it. Set a piece of fish in the oil, slide around a little, flip and slide around to get oil on both sides. Let most run off as you pick it up and set it in the pan.</p>
<p>Pour enough cooking wine into…</p>
<p>Works with pretty much any white fish, all eye ball measuring.</p>
<p>Preheat oven to 325</p>
<p>Get a baking pan that is big enough to fit all you filets or fish (gutted/scaled panfish are okay; rounder, thicker fish would not be). Put a bread plate next to it and pour a little olive oil in it. Set a piece of fish in the oil, slide around a little, flip and slide around to get oil on both sides. Let most run off as you pick it up and set it in the pan.</p>
<p>Pour enough cooking wine into the pan (either red or white works; recipe this morphed from was white) so that you fish will be 1/3 to 1/2 submerged. </p>
<p>Sprinkle coarse ground black pepper, ground basil and ground lemon or orange peel on the topsides of all pieces. This is to taste; most people like it with less basil than pepper and less peel than basil.</p>
<p>Bake 20 minutes; maybe a little longer for thicker pieces. Get it flaking.</p>
<p>Don't leave them soaking, if they don't go straight onto separate plates then use a spatula to put them on a serving plate.</p>
<p>Good with rice, cous cous, quinoa. I mix leftovers with hot sauce and have it like tuna salad for lunch the next day.</p> Blackened Seasoning Mixtag:bigbluegill.ning.com,2013-12-09:2036984:Topic:4604582013-12-09T20:44:02.779ZLeo Nguyenhttp://bigbluegill.ning.com/profile/LeoNguyen
<p align="center">Blackened Seasoning Mix</p>
<p> </p>
<p>2 T paprika</p>
<p>5 t salt</p>
<p>2 t onion powder</p>
<p>2 t garlic powder</p>
<p>2 t cayenne</p>
<p>1 ½ t white pepper</p>
<p>½ t black pepper</p>
<p>1 t thyme</p>
<p>1 t oregano</p>
<p> </p>
<p>Mix all ingredients well, and place in a shaker. <b><u>DO NOT</u></b> breathe in the “dust cloud” while mixing the spices together!</p>
<p></p>
<p>This is Chef Paul Prudhomme's recipe, from his cookbook, "Louisiana Kitchen". I think I may…</p>
<p align="center">Blackened Seasoning Mix</p>
<p> </p>
<p>2 T paprika</p>
<p>5 t salt</p>
<p>2 t onion powder</p>
<p>2 t garlic powder</p>
<p>2 t cayenne</p>
<p>1 ½ t white pepper</p>
<p>½ t black pepper</p>
<p>1 t thyme</p>
<p>1 t oregano</p>
<p> </p>
<p>Mix all ingredients well, and place in a shaker. <b><u>DO NOT</u></b> breathe in the “dust cloud” while mixing the spices together!</p>
<p></p>
<p>This is Chef Paul Prudhomme's recipe, from his cookbook, "Louisiana Kitchen". I think I may have changed the amount of the salt from the original (lost the cookbook).</p>
<p></p>
<p>Your basic cooking procedure is an easy one. According to the recipe, you get a cast iron skillet so freaking hot that you actually burn most of the seasoning off the pan, add some clarified butter or margarine, season the meat, and saute until that side is done, flip, and cook to desired doneness. "Flaring", or spontaneous combustion of the fat, is common. If you do this, I highly recommend that you do this outside, on a camp stove or propane burner, and with a fire extinguisher handy.</p>
<p></p>
<p>Personally, I prefer the technique that Chef Prudhomme talks about in his second cookbook, what he calls "bronzing". It's the same basic thing, but the pan doesn't get anywhere near as hot. I actually do this inside, with the exhaust fan on, and the heat about medium-high on a gas stove. The end results should give the meat a reddish-bronze color, with black highlights.</p> Stumbled onto something new-to-me.tag:bigbluegill.ning.com,2010-03-11:2036984:Topic:755172010-03-11T04:44:03.891ZLeo Nguyenhttp://bigbluegill.ning.com/profile/LeoNguyen
<p>I made Shrimp Scampi the other evening for dinner. I had about a lb. of shrimp extra that I didn't make for the meal, but figured since I had everything out I could just make another batch and keep it to snack on for a few.................minutes.</p>
<p> </p>
<p>Anyway, I had eight(8) fillets that I really didn't want to fry so I put them in the pan after the scampi was removed. I'm not exactly certain what you could call this type of preparation, as it wasn't frying, broiling, or…</p>
<p>I made Shrimp Scampi the other evening for dinner. I had about a lb. of shrimp extra that I didn't make for the meal, but figured since I had everything out I could just make another batch and keep it to snack on for a few.................minutes.</p>
<p> </p>
<p>Anyway, I had eight(8) fillets that I really didn't want to fry so I put them in the pan after the scampi was removed. I'm not exactly certain what you could call this type of preparation, as it wasn't frying, broiling, or steaming................guess it's a type of poaching? (not the illegal taking of fish or game - the culinary preparation!)</p>
<p> </p>
<p>They were really, really good! Surprisingly good.</p>
<p> </p>
<p>I'll be making them again - here's how:</p>
<p> </p>
<p>2 Tbs. grapeseed oil</p>
<p>1.5 Tsp Scampi seasoning</p>
<p>8-12 Bluegill fillets</p>
<p> </p>
<p>Mix grapeseed oil and Scampi seasoning in a cold, shallow pan. Add 1/2 of the fillets and begin heating (med. high). Once fillets start to turn white, flip them and heat until they just start to flake apart.</p>
<p>Repeat for remaining fillets.</p>
<p> </p>
<p>I ate these straight from the pan; they would make a great topper to CousCous, or serve with a noodle (buttered noodles, spaghetti, linguini, etc.) and veggie.</p> CAJUNtag:bigbluegill.ning.com,2009-12-28:2036984:Topic:666872009-12-28T06:00:28.429ZLeo Nguyenhttp://bigbluegill.ning.com/profile/LeoNguyen
Anyone have any good cajun recipes for bluegill?
Anyone have any good cajun recipes for bluegill?