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Posted on Oct 24, 2007 in
From Gaff to Plate
It’s Chowder Time, and here is a good base for any kind of chowder you want to make. Often times, I will make the chowder base, store it in a water tight container and bring it for our multi day offshore fishing trips. I will then bulk up the chowder with plenty of freshly sautéed fish fillets or hoop netted lobster. Sautéing the fillets gives them a nice charred, brown color and then cooks out the moisture that would normally water down the chowder.
Clam Chowder Read More
Posted on Oct 8, 2007 in
From Gaff to Plate
One cooking technique that is very minimal and simplistic, is cooking fresh fish wrapped in foil. Below is a recipe that I like to do, can be made one day in advance and is very easy. The flavor profile of this recipe is Mediterranean, but any combination can work with assorted game fish. Curry, Sweet-Sour, Spicy, Coconut-Ginger, Black Pepper, BBQ etc., any flavors can be used.
Serves 6 Read More
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