CALIFORNIA'S ONLY SPORTSMAN'S NEWS SINCE 1953

Scott Leysath

Click here for Scott Leysath





Thursday, July 24, 2008
BEST FISH SANDWICH
Monday, August 25, 2008
DOVE ON A STICK


SPICY AND COOL FISH


Some people are content eating pretty much the same things every night. Hunk of meat, mound of taters and some canned green beans. OK, maybe that’s just my impression of a guy sitting in overalls eating the same supper, night after night. While my food preferences are fairly simple, I do like to combine flavors and textures. This dish has it all. It’s spicy, crunchy, cool and full of fresh flavors – just the thing to liven up a warm weather meal. The salad makes an excellent side dish as well. Your choice of which pepper to use in the salad is entirely up to your taste buds. In general, the smaller the pepper, the hotter it is.

Pan-Seared Fish with Thai Cucumber Salad

4 servings
4  6-ounce fish fillets, skin removed
3  Tbls vegetable oil
3  Tbls low-sodium soy sauce
1  tsp Sriracha (or any Asian Chili Garlic Sauce)

Cucumber Salad
3  cups cucumber; peeled, halved, seeded and thinly sliced
1  red bell pepper, seeded and thinly sliced
3  green onions, chopped
2  garlic cloves, minced
1  chile pepper – Serrano, Thai, jalapeno – seeded and minced
1/3  cup fresh basil leaves, chopped
1/3  cup fresh mint leaves, chopped
1/2  tsp kosher salt
1/4  cup lime juice
1  teaspoon sugar
1  Tbl vegetable oil
1/4  cup dry roasted peanuts, chopped

Combine cucumber salad ingredients in a medium bowl and toss gently. It’s best chilled for an hour or two, but in a pinch you can serve immediately. Heat oil in a large skillet over medium-high heat. Lightly brown fish on one side, flip over and cook for 2 minutes more. Combine soy sauce and Sriracha and pour over fish. Cook for two minutes more or until fish is just cooked. Mound cucumber salad on plates and arrange fish on top of salad.

Ice Box Pickles – Making a batch of pickles at home is a no-brainer. Pick up a mess of pickling cucumbers, the little guys. Put 2 quarts of them into a colander with some chopped celery, onion and garlic. Sprinkle a light coating of kosher salt over, toss and let them sit for a hour to draw out the moisture. In a bowl, combine 1 1/2 cups sugar, 1 cup cider vinegar, celery seed and mustard seed. Dump the cucumbers, etc. over and refrigerate for at least 10 hours. Keep ‘em in the fridge for up to 2 weeks. 
 
Scott’s website, HuntFishCook.com has hundreds of free fish and game recipes. Catch his TV show, HuntFishCook, in your area or on-line anytime at www.MyOutdoorTV.com.








 

Reader Comments
Be the first to comment!
Leave a Comment
* Name:
* Email:
Website (optional):
* Comment:


Buy a WON Tshirt
The Longfin Tackle Shop