recipe for speared fish

[John]

I am by no means a chef, but I have eaten more speared fish than most. Things to have:
-side mounted grill for boat use
-butter
-lemons
-coarse ground black pepper

No matter what you catch, have the guy watching the boat cook it as you go. Bigger fish get steaked, buttered, grilled, lemon juiced at the end of their cook time, and black peppered. Simple and AWESOME!
A tuna done this way will make you change your whole outlook on the bounty that can be pulled from the ocean. Dolphin (not flipper of course) or Dorado is incredible this way as well.


Hope this helps.
John

[BigWhiteSquare]

Anybody know a good recipe for African Pompano?

[DuckDiver]

Anybody know a good recipe for African Pompano?

Alright Frank, this question requires pictures. You wouldn't be asking if you didn't have??

[BigWhiteSquare]

Alright Frank, this question requires pictures. You wouldn't be asking if you didn't have??

No, I really haven't shot one, though I see them once in a while. I'd like to be ready when the time comes.

[Atlantis IV]

Trigger... anyone eaten the head meat of Triggerfish? We tried it for the first time tonight, took the filets off like normal, then tossed the spine and kept the head (clean out as much of the guts as possible). Wash it out well, and just put it down on the grill. Cook 6-7min each side (for average/large fish). Low flame, lid down. The skin will pull away very easily, allowing access to the sweet-cheek-meat, as well as the side fin meat. Don't overcook or it gets chewy. It's not enough for a meal, but makes an interesting conversational appetizer!
Some butter, lemon & pepper could be added after cooking, if desired. Many varieties of salad dressings taste great on fish too.
The entire fish could be grilled as well, simply gutted and washed out. We'll try that next time and post again.
Anyone who dislikes cleaning trigger will be amazed how the skin cooperates after cooking!

[anytime]

I like to take a big filet of AP and bake it. Heat the oven to 400 degrees. Take the filet and bake it uncovered, folding the thinner edges under to make the thickness of the meat even. Coat the fish with butter and a small amount of lemon juice along with Zeus greek spices. (foodlion carries it). Bake for about 20 mins. Cook until the center is just about solid white. It will finish cooking on the plate.

[gkim4107]

I am by no means a chef, but I have eaten more speared fish than most. Things to have:
-side mounted grill for boat use
-butter
-lemons
-coarse ground black pepper

I know I am only about 4 months late on here, but whenever Im cooking up fish, it almost always is doen with Butter, Lemon, and fresh ground black pepper. Thanks for the recipe. If you want to get a little crazy with it, go to your local grocery and pick up a can of cavenders (Greek seasoning) Adds a little spice and is good on pretty much everything.

[slaterson19]

Pompanos show up when the water starts to warm up. Usually around july and they are in abundance in aug-sept. They are hard to shoot because they keep their distance and are usually high up in the water column. I'm usually coming back from the dive when I see them and do not want to go for a ride.

[Steve_Campbell]

Saw big pompanos down on the Gill a couple times this summer. They would run in, stop for a few seconds, and then take off. Usually stopped in open areas among the rubble. They looked pretty big. An impressive fish.

Grilling fish I usually use olive oil, bit of garlic powder, and some seasoning. Sometimes pepper, sometimes old bay, sometimes tumeric, tarragon, or other spices. Depends if I want it Mediterranean, cajun, asian, or whatever.

Exception is tuna. If I have big chunks of fresh tuna, I put a chunk on the grill as is. As the outer layer turns brown, you pick it off and dip in cocktail sauce. Eat it hot and down with ice cold beer. That is heaven.

[wanchesemhc]

I just started doing this one: marinate it with Butter and vinegar sprinkle some dry rub on it (I like the hot wings and ribs style dry rubs but whatever you like) then toss it on the smoker grill with some mesquite or hickory chips and get it as far away from the hot box as you can and let it smoke a while. Then put it closer to the heat to finish it off.
I like to cut up some fresh tomatoes, onions, peppers (I like wax peppers myself) and a lot of cilantro mix in some olive oil and vinegar and make Cevice then throw the fish on top.