Tag Archives: Ling Cod

Baked Fish and Shrimp Poppers

22 Aug

Baked Fish and Shrimp Poppers1Why not a quick post to share a quick and easy meal I made after returning from camping last week? I had a chunk of leftover ling cod from the night before and some shrimp in the freezer. Panko bread crumbs, Old Bay, seasonings, a little egg and BAM! Baked Fish and Shrimp Poppers. Served with some french fries and fresh cherry ‘maters from the garden. Seriously good.

(I took these photos from my new cell phone. Certainly not as good as my DSLR, but works in a pinch.)

Baked Fish and Shrimp Poppers

1 egg
1/2 cup flour
1/2 cup Panko breadcrumbs
1 teaspoon Old Bay seasoning
Ground black pepper and salt, to taste
2 teaspoons dried parsley flakes
1/2 pound of fish cut into 1-inch chunks and/or whole thawed shrimp
Oil spray
Lemon wedges, for garnish

Preheat oven to 375 degrees and line a baking sheet with parchment paper or foil.

Whisk the egg in a small bowl, then add the flour to one plate and the Panko and seasonings to another. (I used paper plates – quick clean up!)

Panko and Old Bay and Seasonings

Panko and Old Bay and Seasonings

One at a time, press each piece of fish and/or shrimp in the flour, then dip into the egg. Next press into the Panko mixture on all sides until fully-coated. Place each piece onto the baking sheet without touching. Spray generously with oil spray on one side, then gently flip each piece over and spray the other side.

Bake for about 3 minutes, turn each piece over with tongs and bake for about another 3 minutes until the fish and/or shrimp is cooked through and no longer translucent. Serve with lemon wedges and sauce of choice.

Baked Fish and Shrimp Poppers

Baked Fish and Shrimp Poppers

Download and Print this Recipe

Download and Print this Yummy Recipe!

Cauliflower-Crusted Ling Cod with a Raspberry Beer Brie Sauce and Roasted Cauliflower

8 Jan
Cauliflower Crusted Cod with a Raspberry Brie Cheese Sauce

Cauliflower Crusted Cod with a Raspberry Brie Cheese Sauce

Thank you everyone who voted for my last recipe to make it to the next round of Diced!

You can read the recipe here below or on The Ranting Chef’s website here: Diced! – Kathryn – Cauliflower-Crusted Ling Cod with a Raspberry Beer Brie Sauce and Roasted Cauliflower

The next round involved a “white out” with a list of ingredients of all things white: white fish, cauliflower, Brie cheese, and white pepper. I immediately knew I would be using our last piece of Ling Cod from the freezer that our friend caught off the Oregon Coast when he took us out bottom fishing back in October. Since I knew I would be experimenting with a few dishes, I went and bought some inexpensive Tilapia to mess around with until I knew I had the perfect recipe. Good thing I did, because my first attempt at this dish resulted in disaster and quite the mess!

When I saw Brie as an ingredient, it made me think of a cheese pairing with fruit. Brie and fruit make a lovely pairing, particularly raspberries. So I figured some kind of cheese sauce for the fish was in order, but wasn’t quite sure how I’d pull that off. A cheese sauce also made me think of beer cheese soup. Next thing you know, I’m on the hunt at the grocery store for a fruity beer. Imagine my surprise when I came across a bottle of Raspberry Brown beer from Lost Coast Brewery. Perfect!

Raspberry Brown Beer and Brie Sauce

Raspberry Brown Beer and Brie Sauce

Now I had to figure out what to do with the cauliflower. Yes, it makes a great side dish when roasted, but I needed to do something really special with it for the fish. Then I started thinking about using it as a coating by “ricing” it. I decided I could try out the taste and texture of it by using the riced cauliflower mixed with Panko bread crumbs and butter and baking it atop some cheesy cauliflower, recipe here.  Well that worked out good enough, so then I tried coating a test piece of fish with it and pan-frying it. NOT! Cauliflower does not pan-fry well at all. I made a sticky burnt mess out of it.

Cauliflower and Panko Mixture

Cauliflower and Panko Mixture

I was pretty sure baking it would work out much better, especially if I used an egg wash to help bind it to the fish. Yep, much better! And now I present to you this delicious Cauliflower-Crusted Ling Cod with a Raspberry Beer Brie Sauce and Roasted Cauliflower:

Cauliflower-Crusted Ling Cod with a Raspberry Beer Brie Sauce and Roasted Cauliflower

Ingredients:
1 filet Ling Cod
2 cups milk
1 egg

For the crust:
2 florets cauliflower
1/2 cup Panko bread crumbs
1/8 teaspoon ground white pepper
1 tablespoon butter

For the roasted cauliflower:
1 small head cauliflower
1 tablespoon olive oil
Hungarian sweet paprika, to taste
Ground white pepper, to taste

For the cheese sauce:
1/2 tablespoon melted butter
1/2 tablespoon flour
1/4 cup Raspberry Brown beer
3/4 cup grated Brie cheese
1/4 cup half and half or whole milk
1/8 teaspoon ground white pepper

Raspberry Brown Beer and Panko

Raspberry Brown Beer and Panko

Directions:

Soak the fish in the milk for several hours in the refrigerator. When ready to cook, preheat oven to 375 degrees. Meanwhile, prepare the coating for the fish. Using a box grater, rice the two florets of cauliflower until you have about a half cup. Mix with a half cup of Panko bread crumbs and white pepper. Combine with the melted butter and set aside.

Slice the remaining cauliflower into 1/4 inch steaks and place in one layer on a foil-lined baking sheet coated with cooking spray oil. Drizzle the olive oil over the cauliflower then sprinkle with Hungarian sweet paprika and ground white pepper, to taste. Place in the preheated oven.

Cauliflower and Paprika

Cauliflower and Paprika

Meanwhile, beat the egg with a splash of milk in a bowl. Remove the fish from the milk and dip in the egg wash and coat thoroughly. Dredge the fish through the cauliflower/Panko mixture, pressing down firmly to coat evenly on both sides of the fish. Place on a foil-lined baking sheet coated with cooking spray, then lightly spray the top with olive oil. Place in the oven with the roasting cauliflower, and cook until the fish is opaque and flakes easily with a fork, about 20 to 25 minutes.

Cauliflower Panko Crusted Ling Cod

Cauliflower Panko Crusted Ling Cod

While the fish and cauliflower are cooking, prepare the Brie and beer cheese sauce. Add all the sauce ingredients to a blender or food processor and process on high for several minutes until well blended. Pour into a small saucepan over medium heat and whisk constantly, until thickened. Season with ground white pepper, to taste. Turn heat to the lowest setting and stir occasionally until the fish and cauliflower are done.

Remove the fish and cauliflower from the oven. Spoon some of the cheese sauce onto a plate, and place the fish on top of it. (I shared this with my hubby so you see half a filet in on the final dish.) Drizzle more cheese sauce over the fish, add roasted cauliflower to the plate, and enjoy!

Cauliflower Crusted Cod with a Raspberry Brie Cheese Sauce

Cauliflower Crusted Cod with a Raspberry Brie Cheese Sauce and Roasted Cauliflower

Download and Print this Recipe

Download and Print this Yummy Recipe!

Baked Ling Cod in a Tomato, Tarragon, and Basil Herb Sauce

9 Oct
Basket of Ripe Tomatoes

Basket of Ripe Tomatoes

Well I had high hopes of photographing this most lovely meal I made the other night, but since my tripod holder thingy broke on my camera a few weeks ago, I’ve been rubberbanding it to the tripod. And while taking photos of the beautiful simmering tomato sauce and herbs, I tried to adjust my tripod stand and the camera fell off and went crashing to the floor, losing a plastic piece off the lens, and then decided to beep furiously at me for breaking it.

Baked Ling Cod with Tomatoes Tarragon Basil Herb Sauce

Baked Ling Cod with Tomatoes Tarragon Basil Herb Sauce

I could not get it to turn back on fully after multiple attempts, even after taking out the battery and reinserting it and powering it up again. It would beep and beep at me, then would finally shut itself down, like a child whose tantrum finally ran out of steam. I gave up on that process, as this meal comes together quite quickly. As an afterthought just as I was about to plate the fish and sides, I asked my daughter to snap a photo of the fish with her iPod Touch. She doesn’t care for fish so she ate some other leftovers for dinner. So her iPod photo is all I have to offer today for my photo. And it’s so bad I’m just posting a wee pic of it and using my tomato photo as the main one. I am unsure of the future of a new camera at this point.

But, at least I can share my recipe with you of this healthy fish meal. We used a filet of the Ling Cod we caught with our friend on the Oregon Coast a few weeks ago, but any nice, solid whitefish will do. We also used some of the tomatoes from our garden that I had frozen instead of canned, and cut some last snips off the tarragon and basil from my fresh herb garden. I elected not to harvest them this year like I did last, only because of time constraints with my workload and trying to get all our tomatoes canned and frozen.

Ling Cod in a Tomato, Tarragon, Basil Herb Sauce

1 large filet of Ling Cod or other whitefish, enough for two people
Milk to soak the fish
2 tablespoons olive oil, divided
1/2 cup onion, diced small
1 teaspoon garlic
1 cup homemade or low sodium chicken broth, divided (or half white wine)
1 1/2 cups cherry tomatoes (thawed if frozen)
1 tablespoon fresh tarragon, chopped fine
1 tablespoon fresh basil, chopped fine
Lemon juice to squeeze over fish
Black pepper to taste

Soak the fish in a 1/2 milk and 1/2 water mixture, enough to cover the filet, in a glass bowl at least one hour or more in the refrigerator. When ready to cook, preheat the oven to 425. Meanwhile, heat one tablespoon of oil over medium heat and saute the onions until starting to soften, then add the garlic. Cook for a few minutes more, then add 1/2 the chicken broth, or 1/2 cup white wine if you prefer. We didn’t have any on hand. Bring that up to a simmer until it reduces about half.

Add the cherry tomatoes, and cook and smash them around until they split and start releasing their juices.  Stir in the herbs, and the rest of the chicken broth. Grind a bunch of black pepper over it, to taste. Once again, simmer and reduce the liquid to about half.

Line a baking pan with foil and spray with oil. Remove the fish from the soak, add the fish filet to the pan, and squeeze a generous amount of lemon juice over it. Spoon the tomato herb sauce over the top of the fish, then cover the pan tightly with foil. Place the pan in the oven, and cook for about 20 minutes, until the fish flakes easily with a fork. Do not overcook! I checked mine at 20 minutes and it was perfect. We served this with seasoned pasta and Haricot Verts, but any sides will do with this. Some thick crusty bread would be great to mop of the lovely juices in the pan, but alas we did not have any of that either. But it was a delicious and light, healthy meal!

Download and Print this Recipe

Download and Print this Yummy Recipe!

Fresh Ling Cod from Depoe Bay and Dungeness Crab ~ Life is Good

2 Sep
Depoe Bay ~ World's Smallest Harbor

Depoe Bay ~ World’s Smallest Harbor

Oh my, where do I start with this? I left over a week ago after a couple of grueling weeks at work which included a night up until 3:30 am. This was my “release.” No internet, no cell service, and I had the BEST time ever. Really. Good relaxation, good food, great scenery, great fishing, lots of book-reading, Yahtzee-playing, (my husband beats me almost every game) but really, I needed all that

The trip started out not-so-good. We were all packed, heading out of town, and got a mile from the house. “OH! I didn’t pack my favorite shoes!” exclaims the husband. I rolled my eyes but let him turn around anyways. He did a nice  safe turnaround in a parking lot, then we headed back home. Suddenly, he exclaimed, “WAIT, I DID PACK THEM!” Then yanked the steering wheel to the left very abruptly to change lanes to turn around again and WHAM! We are being dragged up the road by a big mongo pickup truck by the front bumper, spewing car parts all over the place. I then said words I cannot repeat here. My most recent issue of Southern Living has a full-page ad on the back that states the new 2013 RAV4s have a “blind spot monitor system” on it. Apparently they are aware of this defect. Sigh….

Lemony Ling Cod with Mushrooms

Lemony Ling Cod with Mushrooms

But we eventually got on our way, and had a fabulous week of fishing, crabbing, and good food. Since we don’t have cell service on our property, it took pretty much all week of phone tag with the insurance company of getting it all lined up, but it looks like I’ll be back in my car in about another week.

Our first boat trip on the Siletz river not only produced no fish, but we got heavily rained on. Well that’s coastal river life, We wore rain gear, of course. But we did catch one crab of regulation size, and had it as an appetizer prior to our dinner of grilled chicken and pasta.

Dungeness Crab Freshly Cooked

Dungeness Crab Freshly Cooked

Then our nice neighbor friend up there, Stan, invited us to go bottom-fishing with him the next day out of Depoe Bay. Depoe Bay is the “World’s Smallest Harbor.”  I have been out of it before on chartered fishing trips in seas up to 15 to 20 feet, and it’s extremely scary. I get sea sick on “high seas.” I am glad to say that the ocean was really calm as we left, and I had  my first bottom-fishing trip without heaving over the side of the boat!

Out to Sea from Depoe Bay

Out to Sea from Depoe Bay

I caught two sea  bass, my hubby caught one, and the star of the show was our friend and  captain, Stan. He caught not only one but TWO Ling Cods, which is my all-time favorite fish. He also  caught about six or seven sea bass. We could not figure out why he was so lucky with his catches except he had his pole between our two.  Either way, he split all the fish 50-50 and for that we are grateful. Thank you STAN!

Stan and his Ling Cod

Stan and his Ling Cod

I made my Lemony Ling Cod at the Coast recipe (<— click for recipe) from his generous donation, except this time I added a bunch of fresh mushrooms to the pan. We froze the rest of the fish and brought it home for future delicious meals. My husband plans on making fish chowder, yumm!

Me and My Two Sea Bass

Me and My Two Sea Bass!

We also checked out a new fishing/crabbing spot on the Salmon River. This is a shallow river that leads directly to the ocean from Three Rocks park, that leads to, well, Three Rocks in the ocean. Absolutely beautiful! We caught three regulation size Dungeness on that trip, but unfortunately two of them were females, which can’t be kept. So once again, only one to take home. That one we cooked and cleaned and also bagged up for the freezer to make it into the fish chowder.

Salmon River

Salmon River

The elusive Chinook salmon evaded us once again this trip, but we plan on heading out there at least three or four more times this fall to try and hook that “big one” for the dinner table. I hope you are having a safe and enjoyable Labor Day!

UPDATE! How did I forget to mention this? While we were heading back into Depoe Bay, we saw two gray whales, a mother and her calf. It was so awesome. I had already packed away my camera but we couldn’t have gotten close enough for a good shot anyways since there were about five whale-watching boats surrounding them. What a great experience that was! Here is a link to one of the charter companies you can pay to go whale-watching with, but we did it all on our own! http://www.tradewindscharters.com/whale.html

Lemony Ling Cod at the Coast!

13 Jun
Lemony Ling Cod

Lemony Ling Cod, Prepped for Oven

So we spent three days at our river property on the coast, then these past two days at work have been brutal. Ya’ take a Monday off and you might as well take a week with what I came back to! However, we had the most beautiful, pleasant, sunny weather. And we worked our hineys off weedwacking the lawn and perimeter. The guy who we share the riding mower with “accidentally” left the keys in his pocket instead of leaving them in the hidden place, and since we won’t be back until Fourth of July week we had to settle for weedwacking the lawn. Very time consuming and back-breaking, but we treated ourselves with some delicious fresh-caught Ling Cod that we bought at a road-side stand. That alone made it all worth it! I must confess I enjoy Ling Cod better than Halibut (gasp!). While Halibut is a wonderful white, flaky fish, I find that Ling Cod has just the right amount of oil in it to keep it from drying out like Halibut does, but not enough to ever have that “fishy” taste so many other fish do.

With that, I present you my very simple recipe to bake Ling Cod. This fish just doesn’t need that much to make it a gourmet meal. So sweet, so tender. Drool.

Lemony Ling Cod

Milk and water mixed for marinating
1 pound Ling Cod
Mayonnaise
Lemon pepper
Sweet onion, thinly sliced
1 lemon, thinly sliced
1 Roma tomato, thinly sliced
Black pepper to taste
1 green onion, thinly sliced

Baked Lemony Ling Cod

Baked Lemony Ling Cod and Red Potato

First thing we did after buying the fresh Ling Cod was rinse it off, then soak it in the fridge for about 6 hours in a mixture of half milk and water. We have a convection oven in our RV at the coast, so I had to kind of guess on the heat and timing. I just don’t use it enough to know how convection ovens really bake, as we usually grill or do stove top cooking out there. However, I preheated it to 350 degrees to start with. Next, I lightly sprayed a foil-lined pan with olive oil and placed the fish on top of that. I then spread a layer of mayo over it, then liberally sprinkled with lemon pepper. Next I layered the sweet onion, lemon slices, and tomato. I used a cooking brush to sop up some of the lemony mayo juice to spread over the tomatoes too at this point. I sprinkled black pepper over that, then arranged the green onion on top of that. I initially baked it for about 20 minutes at 350, but it wasn’t quite done so bumped it up to 375 and did 10 more minutes. When cooking fish, just keep checking the thickest part until it’s white and flaky at the thickest part. I served this with a baked red potato, and an unpictured, unnamed vegetable. (Tee hee). We ate well, though. The fish was so fantastic, that just the two of us wiped out nearly that entire pound of fish that night!

We also got our dock launched back into the water after weedwacking all around that too. (It had lost some barrels and was deposited on the bank after the winter floods last year.)  Our last trip out there we got some more barrels under it, but apparently we need another one under one side of it. Well it floats! Now if we can only get our ramp straightened out to actually get out to it, lol. Our work never seems to be done out there, but I confess we get plenty of relaxing, fishing, and crabbing in every year out there.

Dock Launched June 2012

Dock Launched June 2012

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