After heart surgery, I've had to change my diet and it now includes a lot of baked or grilled fish. I've been trying a bunch of new types of fish with a bunch of different marinades and sauces.
Luckily, we have a great lake, so I hope to stock the freezer soon.
Anyway, here is a very simple, very quick marinade that will work great for Bream, Catfish, Bass or Crappie.
Ingredients..... (Per fish filet)
Fish filets
1/4 cup Worcestershire
2 cloves garlic
Half a small shallot (Optional)
Yellow mustard
1 1/2 teaspoon Cajun seasoning
Tablespoon Olive oil
Sea salt
Ground black pepper
Tabasco or your favorite Louisiana hot sauce
Directions......
Mince the garlic (I also mash a lot of it with the side of a large knife)
Mince the shallot, if you choose to use it.
Place fish filets in a gallon zip lock bag (The Slider bags work best) and add, the Worcestershire, the garlic, shallot, a squirt of yellow mustard, pinch of sea salt, and a twist or two of ground black pepper,a dash of the hot sauce, and the Cajun seasoning.
Then add the olive oil.
Press as much of the air out of the bag as you can and seal the bag.
Shake and massage the marinade until all fish are well covered. (If cooking a lot of filets, use more bags, don't over crowd)
Marinate in the fridge for an hour. Up to 3 is fine. (Note, if you add lemon juice, don't marinade over an hour, it can make fish mushy)
If grilling, make a hot fire and oil and clean a fish rack (Picture of one below).
Place fish rack on grill rack and let it heat up for a couple of minutes.
Place fish on fish rack and grill, flipping fish with a spatula, until it is flaky. (I pour the marinade over the fish when I place it on the grill)
To bake, wrap fish in heavy aluminum foil and leave on grill about 10 minutes or, place filets on a fish rack on top of a cookie sheet lined with foil, and place in a pre-heated 450 oven, for 5-6 minutes, flipping fish about halfway thru.
Cooking time will depend on thickness of the filets, no matter which way you choose to cook it.
Another way I've done it is placing a lightly oiled cast iron skillet in the oven while it heats. 5 minutes after the oven has preheated, carefully remove the skillet with heavy oven mitts. Immediately place filet or filets into the skillet. Carefully place back in oven and cook for 5-6 minutes or more depending on thickness of the fish, flip fish about halfway through by removing skillet and using a spatula.
Real quick and real good.
If you try it, let me know how it turned out and if you liked it.
Almost Ready for the Open
10 years ago