Ways to cook fish caught this weekend?????

[cdm]

My brother went out on one of those all night into afternoon fishing trips and caught some fish (rock bass, sculptin and others you dont see everyday). I have 3 freezer bags full. Any suggestions, cooked in any way would very much be appreciated. Im one of these people that usually put fish (salmon or red snapper mostly) and bake it at 325 till its done.

[RobinC]

Here are a few to try...

Sauteed Bass with Summer Vegetables
CL, June 1998

You can substitute any firm, white-fleshed fish for the bass fillets.

4 (6-ounce) striped bass fillets, skinned
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 tablespoon olive oil, divided
Cooking spray
1 cup (2 × 1/4-inch) julienne-cut yellow squash
1 cup (2 × 1/4-inch) julienne-cut zucchini
1 cup (2 × 1/4-inch) julienne-cut carrot
1 cup vertically sliced red onion
3/4 cup julienne-cut fennel stalks
1/4 cup chopped fresh basil
1 tablespoon white wine vinegar
1/2 teaspoon dried thyme
3 garlic cloves, minced
Basil sprigs (optional)

1. Sprinkle fish with 1/4 teaspoon salt and black pepper.

2. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet; keep warm.

3. Combine 1/4 teaspoon salt, 2 teaspoons oil, squash, and next 8 ingredients (squash through garlic), and toss well. Wipe skillet with paper towels; recoat with cooking spray. Add vegetable mixture, and sauté 4 minutes or until crisp-tender. Serve fish over vegetables; garnish with basil, if desired.

Serving Size: 1 fillet and 3/4 cup vegetable mixture


Mexican Sea Bass with Summer Squash
CL, Sept 1996

The ingredient list may look lengthy, but many are spices or items that take virtually no time to measure. You can substitute other lean white fish (grouper, orange roughy, or halibut) for sea bass.


2 teaspoons olive oil
1 cup finely chopped onion
3/4 cup julienne-cut green bell pepper (2-inch pieces)
3/4 cup julienne-cut yellow bell pepper (2-inch pieces)
1 tablespoon finely chopped seeded jalapeño pepper
3 garlic cloves, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce
1 (14 1/2-ounce) can diced tomatoes, undrained
4 (6-ounce) sea bass fillets (about 2 inches thick)
1 teaspoon fresh lemon juice
1/8 teaspoon pepper
1 teaspoon cornstarch
2 teaspoons water
4 medium zucchini (about 1 1/4 pounds), quartered lengthwise
2 medium yellow squash (about 6 ounces), quartered lengthwise
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups hot cooked rice
2 tablespoons chopped cilantro
Lemon wedges

1. Heat oil in a large skillet over medium heat. Add onion; sauté 1 minute. Add bell peppers, jalapeño, and garlic; sauté 2 minutes. Stir in cumin and next 4 ingredients (cumin through tomatoes). Arrange fish over tomato mixture; sprinkle lemon juice and 1/8 teaspoon pepper over fish. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork. Remove fish from skillet. Set aside; keep warm. Combine cornstarch and water in a small bowl; stir well. Add to skillet; bring to a boil, and cook 1 minute, stirring constantly.

2. Steam zucchini and squash, covered, 4 minutes or until crisp-tender. Drain; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

3. Spoon rice onto plates; top with tomato mixture and fish. Sprinkle with cilantro. Serve with steamed vegetables and lemon wedges.

Serving Size: 3/4 cup rice, 3/4 cup tomato mixture, 1 fish fillet, 4 zucchini pieces, and 2 yellow squash pieces


The recipies I found on Sculpin seem to favor Lawry's Season Salt.

Fabulous Sculpin Fillets - A delicate fish dish, flavored with mushrooms and wine.

1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon Lawry's Garlic Powder with Parsley
1/2 teaspoon Lawry's Seasoned Pepper
1/2 cup flour
2 tablespoons butter OR margarine
1/2 cup dry vermouth OR dry sherry wine
1 to 1 1/2 pounds sculpin fillets, cut in 4 pieces
1/4 teaspoon chicken bouillon granules
1/4 cup water
1/4 cup minced shallots
1/2 pound fresh mushrooms, sliced
2 teaspoons minced parsley (garnish)

n 9-inch pie plate, combine Seasoned Salt, Garlic Powder with Parsley,
Seasoned Pepper and flour. Dredge fish in seasoning mixture; set aside. In
large skillet over medium heat, add butter; heat until butter is melted. Add
wine to melted butter. Add sculpin; reduce heat to low; cover and simmer 10
minutes. Remove fish to serving platter and keep warm. In same skillet, add
chicken bouillon, water, shallots and mushrooms to butter-wine liquid over
medium-high heat. Sauté 3 minutes. Spoon over fish. Garnish with parsley.

Makes 4 servings
Prep time: 15 minutes
Cook time: 13 minutes


Fiesta Sculpin Fillets
Any type of fish fillets may be substituted for sculpin.
1 medium tomato, chopped
1/2 cup chopped red onion
2 tablespoons chopped green bell pepper
1/2 teaspoon Lawry's Seasoned Salt
Dash hot pepper sauce
2 tablespoons dry white wine
2 tablespoons olive oil
1 teaspoon lime juice
1/2 teaspoon Lawry's Seasoned Salt
1/4 teaspoon Lawry's Seasoned Pepper
1 1/2 pounds sculpin fillets, cut in 4 pieces

In medium bowl, combine first five ingredients; blend well and set aside. In
small bowl, combine white wine, olive oil, lime juice, Seasoned Salt and Seasoned Pepper. Brush fillets with wine mixture. Place fillets on lightly greased broiler pan. Broil 7 minutes each side, basting often with wine mixture. Remove from oven and top with tomato mixture.

Makes 4 servings

Prep time: 25 minutes
Cook time: 14 minutes

[cdm]

Thanks for the ideas RobinC!!. Im printing them off at work as I type. Thursday is a 1 freezer bag fish night, yum!!

[KarenNC]

Easy and no fuss.
Salt fish and dip in buttermilk. Dip fish or fillet in yellow cornmeal and saute/fry in oil lightly.