I thawed out a couple pieces of coho fillets. They are too small to justify firing up the outdoor deal. (I cook with wood not gas)

any favoite stovetop or oven recipies to share ?

MMMMMM!

You need:

mayo
Brown Sugar
Onion Powder
Garlic Powder
Dill
Thyme
Seasoning salt

Here ya go..its a bit odd sounding at first, but once you bite into a piece its delicious!

Take your Coho fillet and cover it with a good coating of mayo, Rub in gently.

Next, sprinkle a good coating of brown sugar over on top, patting it into the mayo. Spread it around with dull knife so the mayo/brown sugar makes an even coating. Don't be stingy with either!

Next, get the onion powder, garlic powder and seasoning salt and sprinkle lightly over the top.

Then, spread a pinch of dill, then thyme over it all.

Place on baking sheet and place in over for 35-40 min. at 350. (depending on thickness and size of fillet,) you might check it at 30 minutes.

Serve with baked tater and a salad, and a good dark beer to wash it down.

Absolutely awesome!


Mike

Cover your fillets with blackening seasoning and pan fry with no oil or butter.

Remove the skin, chunk and pan fry with your favorite coating...

I've got a Paprika rub that is to die for... the recipe is at home though and I wont be there till after din din...

Mikey I am leaning your way at this moment , somthing new is always fun. And if I fail I've got lots of tuna canned up for a standby fishycake.

My favorite is just broiled with whatever seasoning...I like Johnny's Seafood Seasoning.

Lay the fillets meat side down first and broil until the skin is dry. Then turn the fish over on a fresh piece of foil so the skin is down, add your seasoning(s) and finish broiling.

Simple....delicious

What you want to do is filet the skin off and poach it in olive oil, white wine, fresh garlic and Johnnny's, lid on, about 15 minutes at medium-low. Throw some prawns on top of the salmon if you have them. Serve with the rest of the wine.

WASN'T THAT FUN

I do it just like Mike B said; Except I don't put any brown sugar on it. I might have to try that.

Looks awesome!

So...how was it?

Mike

You all don't really like good fish putting all those spices on it.:-)

There is a rule for fish spicing. If the fish has no flavor it takes on the flovor of the recipe. If the fish has flavor go lite with the spice.

If you like moist not over cooked fish try this next time.

Lightly salt and lemon pepper the fillet.

Frying pan on high heat. 2/3 tablespoons of grape seed oil. When the oil starts to smoke drop in fillets meat side down. turn after one minute to the skin side. Sear the skin side 1 minute.

Take the fry pan off the burner and put it in a preheated oven @350 deg. Leave it there for 10 minutes no more no less. Remove from the oven and drizzle a little lemon juice or lemon juice butter mix. Serve with pan fried garlic and red potatos and a Ceaser salad .I would choose a hard dry Chardonnay chilled for the wine.

I enjoyed that recipe. My bride didn't care for it, too sweet. She seems to only enjoy smoked or cooked over the open fire on foil basted with mayo and Johnnies Dock.

She just doesn't understand that it is an election year and we must save some foil for more important uses.( ie: Kerry favors total amnesty for aliens, just what we need a country over run with little green men from Mars) opening for a Bush bash steelheadman.

Back to the meal, the sweet thing is kinda cool. Often you find that fine resturants will serve Halibut or Salmon topped with a touch of rasberry jam. The Dill and sugar create quite a treat for the taste buds and at the same time by now way overpower the taste of the fish.

At any rate thanks men our fathers would be proud of us, or would they?

Anyone have a recipe for salmon cakes or fritters? I have always wanted to try it and never have because I didn't want to waste a good piece of fish experimenting.

What to do with vac packed fish?

We're talking fish that has been in the freezer a while, freshly vac packed, but frozen. Still good fish, but nothing that compares to a fresh piece of Sol Duc Springer.

We used some steelhead brat caught last month.

If you're tired of eating "just fish" and want to toss in a curve ball for dinner, try these:

Salmon Tacos

Salmon Burgers

Both where very tasty, not fishy at all, and a fun change of pace from just the standby of "BBQ'd fish".