I got tons of fish recipes! I love to cook, I grill/smoke mostly, in fact Ill grill anything. I love it when people say "you cant grill it" I take that as a challenge! I do cook inside too but my kitchen sux so I cook outdoors as much as possible. dont want to over post recipes but I will start leaking some. I have about 300 now.
another good fish recipe, not sure if it qualifies at healthy but damn its good!!!
Ingredents:
2 8oz.pieces of snook (any white fish will do)
1/2 cup sliced mushrooms
1 tbsp. onion--diced
1 tbsp.chopped parlsey
1/2cup cheddar and jack
cheese--mixed
1/2 cup clam juice
1/2 cup heavy cream
salt & pepper to taste
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Preparation:
* In a fry pan, heat 2 tbsp. butter
* Lighty flour snook and saute untill golden brown
* Flip-over, add mushrooms and onions then sautee till almost done
* Deglaze with clam juice. Add heavy cream and cheeses
* Reduce heat and cook untill sauce is thick
* Add parlsey and salt & pepper to taste
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OK ill give a bonus recipe too
My pork ribs
INGREDIENTS
6 pounds pork spareribs
2 cups wood chips, soaked
Dry rub:
1/2 cup packed brown sugar
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon freshly ground black pepper
2 tablespoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
2 teaspoons ground cumin
1 teaspoon dry mustard powder
1 teaspoon ground cinnamon
1 teaspoon jalapeno seasoning salt (optional)
1 teaspoon cayenne pepper
Mop Sauce:
1 cup apple cider
3/4 cup apple cider vinegar
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons lemon juice
1 jalapeno pepper, finely chopped (optional)
3 tablespoons hot pepper sauce
kosher salt and ground black pepper to taste
DIRECTIONS
In a medium bowl, mix together the brown sugar, chili powder, paprika, black pepper,
2 tablespoons garlic powder, 2 teaspoons onion powder, kosher salt, cumin, cinnamon,
jalapeno seasoning, and cayenne pepper. Rub generously onto the pork spareribs. Cover
, and refrigerate for at least 4 hours, or overnight.
Prepare an outdoor grill for indirect heat, or preheat a smoker to 250 degrees F (120 degrees C).
While the grill heats up, prepare the mop sauce. In a medium bowl, stir together the apple cider,
apple cider vinegar, 1 tablespoon onion powder, 1 tablespoon garlic powder, lemon juice, jalapeno,
hot pepper sauce, salt and pepper.
When the coals are gray and ashed over, place 2 handfuls of soaked woodchips directly on them.
Place the ribs on the grill grate bone side down. Cover, and cook for 3 1/2 to 4 hours. Add more coals
as needed. Baste with the mop sauce, and throw handfuls of soaked woodchips onto the coals every hour.
Keep the temperature of the grill or smoker from going below 225 degrees F (110 degrees C). Ribs are
done when the rub has created a wonderful crispy blackened 'bark', and the meat has pulled away from the bone. Discard any leftover mop sauce.
