Tag Archives: fish

Potato Encrusted Red Fish Recipe

Here’s a great recipe for potato encrusted red fish from Chef Jason Duffield!

Ingredients

1 grated potato
.5 oz. clarified butter or oil
6 oz. fish filet
1 egg (or egg wash)
salt and pepper to taste

In Medium hot skillet add butter. Place half of grated potato in skillet, coat fish with egg wash salt and pepper and place on top of potato.
Put remaining potato on the top of the fish. cook until golden brown and turn the fish, cooking the other side until golden brown.

Remove from stove top and finish in oven at 350 degrees until fish is done .

Sauteed julienne vegetables
1.5 oz. red pepper
1.5 oz. asparagus
1.5 oz. carrot julienne vegetables.
lightly saute over medium heat.
add salt and pepper to taste.
Lettuce and tomato topping
3 oz. lettuce
1 tomato( skinned and seeded)
.5 oz. olive oil
salt and pepper to taste
fresh squeezed lemon juice

Chiffonade lettuce (slice thin) and add diced tomato.

Add oil , salt ,pepper, and lemon juice.
Drizzle with a cilantro-lime aioli

Assemble with sauteed vegetables on bottom,
Potato crusted fish next, topped with lettuce and tomato, drizzled with cilantro-lime aioli.

FSN – Striped Bass on Clarks Hill Lake

Bob will be joined this week South Carolina Department of Natural Resources Law Enforcement Officer Brian Welch. Bob and Brian will be fishing with Guide William Sasser on one of the premier freshwater lakes in the southeast, Clarks Hill or as some refer to it as Lake Strom Thurmond. Tune in this week and see if they can hold their own against one of the largest freshwater sport fish in the south.

Spice Rubbed Trigger Fish & Goat Cheese Grit Cake Recipe

Southern Spiced Trigger

Spices—yield .5 cup

2 tbsp. dried onion flakes

1 tbsp. garlic powder

4 tsp. dried thyme

2 tsp. salt

2 tsp. ground all spice

½ tsp. nutmeg

½ tsp. cinnamon

1 tbsp. sugar

2 tsp. black pepper

1 tsp. cayenne pepper

1 tsp. crushed red pepper

Combine all ingredients for rub.

Trigger

Preheat oven 350 degrees

Wash and clean fish, score skin side three times to prevent curling when cooking. Rub all spices on trigger skin side down (meat side). On medium high heat place ½ cup of clarified butter into skillet. When the butter begins to bubble lay fish down skin side up and cook on this side for approximately two minutes. Flip the fish over and gently apply pressure with your tongs or utensil to also prevent from curling. Once both sides are seared, put fish on a half sheet pan and continue cooking in over for three minutes.

Goat Cheese Grit Cake

Yield- six 4 oz. grit cakes

4 cups 2% milk

4 cups chicken stock

2 cups yellow stone grits

½ tbsp. caper juice

2 tbsp. goat cheese

1 tsp. black pepper

½ cup clarified butter

Bring milk and chicken stock to boil. Add grits. Simmer for about 5 minutes or until thick. Turn heat down to low and add goat cheese, caper juice and black pepper. Pour grit mixture into half sheet pan and refrigerate for four hours or until set.

Cut grit cakes into triangles.

Heat clarified butter in skillet. The pan needs to be very hot in order for cake not to stick. Sear on both sides for two minutes or until light brown.

Seared Golden Tile Fish Recipe

Another great recipe for Seared local Golden Tile Fish with Sweet Red Pepper-Dill Relish over Mashed Celery Root from Chef Tom Mullally- Horry/Georgetown Tech Culinary Institute.

Yield: (2 portions)

Relish: 1- diced roasted red pepper ( 425 degree oven, 20-30 min, turn pepper once or twice until almost black.

Now the skin from the pepper Will fall off easily under running cold water.)

1- tbsp chopped dill

1- ripe tomato, diced

1- tbsp diced scallion. —

Dice all ingredients fairly small. Combine together in a small bowl with salt, pepper, and vinegar

1- tbsp diced red onion

1- tbsp apple cider vinegar

1- large celery root: peel and dice the celery.

Boil in lightly salted water.

Once celery is soft, mash the celery root with melted butter and cream or milk.

Season to taste. It’s the same procedure like making mashed potatoes. Simply sub the celery root for the potato.

Lightly season both sides of your fish with salt and pepper. Sear the fish in about one ounce of olive oil over medium- high heat until golden brown.

Finish the fish in a 400 degree oven for about 8-10 min, depending on the thickness of your fish. A 6-7 ounce fillet is a good portion size.

Place the mashed celery root on the plate first, then the cooked triggerfish over the celery root.

Now spoon your room temp Relish over the fish.

Your healthy low calorie local fish entree is now finished, and it’s carb-free!!!

Van Lent Fishpuppies Recipe

Everyone has been asking for this awesome hushpuppy recipe, and here it is. We’d love to hear from you and see if you enjoyed them as much as we did!

Autry’s hushpuppy mix
Italian Rose Salsa
chopped onion
chopped Jalapeno
1/4″ cubed Red Snapper

Prepare hushpuppy mix as suggested, be sure to use salsa as half the suggested liquid!

Ater your inital prep, let the hushpuppy mixture rise for a couple of minutes. Next, you’ll want to add the marinated fish, onions, and jalapenos to your mixture. Begin to spoon mixture into fryer with oil temp at about 350 degrees. Cook until golden brown, remove and drain well onto a paper towel. Season with Italian Rose dressing and you’re done! Finally, grab a plate, hit the couch, and watch another episode with Bob, life is good!!