Wellcraft V20 Community

Ok, I must have found the "unlucky fisherman's cookbook" LOL. Here is a sea robin recipe....and look what's after it....and after that!

Sea Robin Cakes
Ingredients

1 pound of precooked, picked through Sea Robin meat
1 tablespoon Old Bay Seasoning
1 teaspoon hot sauce
1 tablespoon Worcestershire (I use the one for chicken from Lea & Perrins)
1/3 cup chopped chives
1/4 cup Mayonnaise
1 teaspoon Dijon Mustard
1 egg
6 or 8 unsalted crackers crushed
1 teaspoon diced red pepper
1 teaspoon green pepper

Fillet and skin the fish. Arrange the fillets thick end towards the center of a glass or microwave safe dish. Pour enough milk over the fillets so that they are sitting in it not covered by the milk. Add a Bay Leaf if you like the flavor of it. Cover the dish and microwave it on high for 5 minutes. Microwaves vary so be sure you don't over cook the fillets. Let the meat cool and pick through it to insure there are no bones.

Add the rest of the ingredients to a large mixing bowl. Mix the ingredients thoroughly. Add the fish and gently fold it in -- try not to break the fish into tiny pieces. I usually fry them in either Olive Oil or Smart Balance (the Big Tub 67% natural vegetable oils). Fry them a few minutes on each side till they're golden brown. Drain well on paper towels. I've tried healthier versions of this recipe by using fat free Mayo, using egg whites instead of whole egg and baking the cakes after spraying oil olive lightly on a baking tray.

**************************************************

Herb Marinated Baked Dogfish Recipe
Ingredients:
1 - 2 or 3 pound dogfish either cleaned and dressed whole or filleted and skinned
1/2 cup olive oil or vegetable oil
1/2 cup chopped onions
2 teaspoons dried oregano
5 tablespoons lemon juice
2 cloves garlic, minced
2 teaspoons salt
2 teaspoons dried basil
1 teaspoon thyme
1/8 teaspoon pepper

Combine marinade ingredients in a sturdy plastic bag. Add dogfish and refrigerate 4 or 5 hours. Turn the bag occasionally to make sure the marinade permeates the entire fish. Preheat your oven to 350 F. Place fish in a shallow baking dish and cook for 30 minutes or until fish flakes easily. The second time we made this we cut the oregano to 1 tsp., cut the salt to 1 tsp., omitted the thyme entirely, and instead added some celery salt and sage.

We like to serve this with baby Yukon Gold Potatoes. We peel and thinly slice the tatters placing them in an oiled baking pan. We put a layer of tatters followed by a sprinkling of grated pecorino cheese. A dash of salt, pepper and some dried parsley. Another layer of tatters another layer of cheese and so on. Finish with a layer of the cheese for a topping. The potatoes take about 40 minutes to bake so we usually start the potatoes in the oven first and add the baking dish of shark meat about 5 or 10 minutes later.

**************************************************

Pan-fried Skate Wings with Capers
4 servings

Cut the wings off the skate soon after landing it and keep them cool as the flesh is very perishable. I rinse the wings off when I get them home and soak them for a couple hours in a mixture of water to cover them with a couple tablespoons of lemon juice added to it. Pat them dry and put them back in the fridge for a couple days to age. The aging supposedly improves the flavor of the flesh. I left my wings for three days before cooking and it was fine.

Ingredients:
4 boneless, skinless skate wings
(about 1-1/2 pounds total)
1/2 cup milk
Salt and freshly ground pepper to taste
4 tablespoons all-purpose flour for dredging
3 tablespoons vegetable or corn oil
4 tablespoons butter
1/2 cup sweet red peppers,
cut into 1/4 inch cubes
1/3 cup drained capers
2 tablespoons finely chopped shallots
2 tablespoons red wine vinegar *
4 tablespoons finely chopped parsley

1. Put the skate fillets in a dish large enough to hold them in one layer. Pour the milk over them and sprinkle with salt and pepper to taste. Turn the fillets in the milk so they are coated on both sides.

2. Scatter the flour over a large dish. Lightly dredge the fillets on both sides in the flour.

3. Heat the oil in a large nonstick skillet over medium-high setting. When the oil is hot but not smoking, add the fillets. If it is necessary to do this in two batches, use the same oil. Sauté on one side until golden brown, about 3 minutes. Turn and cook on the other side until golden brown, about 3 minutes more. When the fillets are done, transfer them to a warm platter or serving plate.

4. Wipe out the pan with a paper towel and return it to the heat. Melt the butter and add the red peppers, shaking the pan frequently until the butter turns light brown. Add the capers, cook briefly, and add the shallots, vinegar, and parsley. Cook briefly then stir and pour the sauce over each fillet evenly. Serve immediately.

* After the first time cooking this recipe we cut way back on the red wine vinegar. We just add a dash.