12/14/2023 0 Comments Lemon stripes ice rollerHere’s hoping this Christmas isn’t that dramatic #fingerscrossed. I keep thinking back to last year when we all had COVID and Luca had to go to the ER on Christmas Eve because of his breathing. This article really hit the nail on the head for me, and I know so many other people out there can relate. I feel like a broken record talking about all of our sick days over the last two years but it is next level out here, you guys. For a sweeter sauce, use Miracle Whip instead of mayonnaise and sweet relish instead of dill.After a month of every virus under the sun running through our house (and every house, it seems), a fun and sparkly holiday is exactly what we need. Add finely chopped onion, dill relish, and a dash of lemon juice. Start out with a small bowl of mayonnaise. Just add a little and taste, add a little and taste, til you get it just right. You can make it as tangy or mild as you like. Add worcestershire sauce, lemon juice, and prepared horseradish (comes in a jar) to suit your taste. Verrrrrrrrry nice!!!!įrom customer Michael Moss of Fredericksburgġ ripe mango, diced (or substitute canned peaches or pineapple) Can be enjoyed immediately with your favorite crackers or tortilla chips or left to sit a little longer for even more flavor. Add Italian dressing to cover other ingredients. Add diced tomatoes and avocado (optional). Cover and let stand in refrigerator several hours or until fish is tender and white. Add diced onion, bell pepper, hot peppers if desired, garlic (coarse powdered or fresh), chopped fresh cilantro, and whatever other seasoning you like. Place in deep bowl and cover completely with fresh squeezed lime juice. Or you can opt for lower heat and add some garlic, or Italian salad dressing for another flavor altogether.Ĭut fillets into cubes (1/4 to 1/2 inch). Some folks like to add picante sauce to the final stages of this for something different.īe Warned!! This will probably smoke up your kitchen something awful! Do it outside if possible. As they reach whatever degree of blackness or brownness you like, flip 'em over and do the same on the other side. When the skillet begins to smoke a little, add the fillets and pester them while they sizzle so they won't stick. Melt a couple tbsp butter (optional) in skillet and add enough cooking oil to cover bottom of the pan. We like cajun seasoning or Cavender's Greek seasoning, or lemon pepper, but use what you like. Heat up your favorite cast-iron skillet and season your fillets. Add some of your favorite picante sauce or salsa during baking. Season fillets with garlic, cilantro, and a dash of cumin. Season fillets to taste, coat with Progresso Italian flavored bread-crumbs and bake until golden brown.ĭip fillets in BBQ sauce and roll in crushed potato chips and bake until done. Serve with tartar sauce or red cocktail sauce. Bake at 400 degrees for 20 to 30 minutes until it flakes easily and is opaque in the center. Season fillets with your favorite herbs, spices, etc. Just try to keep it from overheating (when it smokes), and you can clean it by frying French fries last, then strain it when cool to remove the cornmeal and crumbs, put it back in original container and keep in freezer until next time. You may want to add a little extra salt when seasoning, as frying seems to remove some of it. One variation we really like is to season the fillets, then coat them in a bowl with mustard (usually yellow, but Dijon is good too), add a couple of drops of Louisiana hot sauce, then coat and fry as described above. Fry in hot oil until golden brown & fish is white and flaky inside. Season moist fillets to taste and place in a zip-lock bag with cornmeal. Baked, fried, broiled, grilled (ask your guide to leave the skin on one side of the fillet to make this easier), it's all good! Our favorite recipe is cerviche. Striper is tasty prepared in just about any way you want. Usually this will split the fillet down the middle into nice sized serving pieces. Fillets that have been well chilled or frozen and thawed are the easiest to work with. This is easily done using a large sharp knife and making a long angled slice down the length of the fillet. When this freezes, the ice will protect the fillets against freezer-burn for up to several months.īefore cooking your striper fillets, be sure to remove most of the "red meat", (the red stripe down the center of each fillet). One of the best ways that we have found to freeze striper fillets is to put them into zip-lock freezer bags or plastic containers, cover them with water, and add a few drops of lemon juice for freshness. When you get your fresh fillets home, you need to rinse them with fresh cool water and bag them into whatever sized portions you choose.
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