Gold Coast Lady Anglers/Recipes

Gold Coast Lady Anglers

Ventura County, California

Recipes

Ahi Fish Burgers Asian Rainbow Trout Batter Dipped Sea Scallops

BBQ Halibut Steaks Bubbly Haddock Bake Cheesy Catfish

Easy Fish Cakes Grouper With Tropical Salsa Nutty Coconut Fish

Savory Halibut Enchiladas Seafood Stuffed Zucchini

Ahi Fish Burgers
1 lb fresh tuna steaks minced
1 carrot grated
1/2 cup chopped onion
1/2 cup chopped fresh chives
2 eggs 1/3 cup panko crumbs
1 tbls mayonnaise garlic salt to taste
freshly ground black pepper

In a large bowl, mix together all ingredients and form into patties. Heat oil in a skillet on medium heat. Arrange patties in pan and cook uncovered approximately 10 mins. per side or until golden. Serve on hamburger buns with mayo, lettuce, onion, and any other burger fixings you like. YUMMY !!!!

Asian Rainbow Trout
4 6-oz boneless, skinless rainbow trout fillets
2 tsp soy sauce salt & pepper to taste
1 tsp white sugar
1 tsp olive oil
1 tsp minced garlic
1 tsp minced fresh ginger
4 green onions, chopped

Rub the trout fillets with soy sauce. Season with the salt, pepper, and sugar. Set aside. Heat olive oil in a large skillet over medium heat. Add the garlic, ginger, and green onions; cook until golden brown. Add the trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork-about 3 minutes more.

Delicious served with white rice and snow peas.

Batter Dipped Sea Scallops
1 egg, slightly beaten
1/3 cup milk
3 tablespoons all vegetable shortening melted
½ cup flour
2 teaspoons sugar
½ teaspoon salt
2 lbs scallops tartar sauce

Heat approximately 3 inches of cooking oil or shortening to 365 degrees in deep fryer or deep saucepan. Combine egg, milk and shortening in medium bowl. Combine flour, sugar, and salt. Add to egg mixture and beat until smooth. Dip scallops in batter and drain off excess. Fry a few at a time for 2-3 minutes depending on size. Drain on paper towels. Serve with tartar sauce and lots of French fries on the side. YUMMY !!!!!

Barbecue Halibut Steaks (serves 4)
4 Tbls butter
4 Tbls brown sugar
4 gloves minced garlic
2 Tbls lemon juice
4 tsp soy sauce
1 tsp black pepper
2 - 1 lb halibut steaks

Preheat grill for medium high heat. Place butter, brown sugar, garlic, lemon juice, soy sauce & pepper in small saucepan. Warm over medium heat until sugar is dissolved. Lightly oil grill grate. Brush fish with sauce and place on grill. Cook for 5 minutes per side or until fish can flake easily, basting with sauce until sauce is gone.

Wonderful with some freshly steamed veggies and wild rice. ENJOY !!!

Bubbly Haddock Bake
2 lbs haddock or any fish fillets
salt & pepper
1 can condensed cream of mushroom soup
1 Onion, thinly sliced
1 cup shredded Cheddar cheese

Preheat oven to 350 degrees. Lightly butter a 2 quart casserole dish. Arrange fillets in casserole dish and season with salt & pepper. Lay onion over fillets and spread the soup over the top. Top with shredded cheese and bake until bubbly and fish flakes easily with a fork.

Great served with mashed potatoes and mixed vegetables.

Cheesy Catfish
1 Egg
1 Tbls Milk
3/4 Cup grated Parmesan cheese
1 1/4 Cup flour
1 1/2 tsp salt
1 1/2 tsp pepper
1 tsp Paprika
8 4-oz catfish fillets
1/4 Cup melted margarine

Preheat oven to 350 degrees. Beat egg and milk together in medium bowl. In another bowl stir together the cheese, flour, salt & pepper, and the paprika. Dip fillets in the egg & milk mixture and then dredge in the cheese mixture until well coated. Arrange fillets in botton of prepared 9X13 baking pan. Drizzle melted margarine over fillets and bake for 15 minutes or until golden brown.

Easy Fish Cakes
1 6-oz package Stove Top Stuffing Mix
1/3 Cup Mayonnaise
12 oz of either crabmeat, tuna, or salmon, cooked (your favorite)
¼ cup BBQ sauce
1/4 cup chopped green onion
¼ cup chopped celery

Mix all ingredients together, cover and refrigerate for 10 minutes. Heat a large non-stick skillet with cooking spray on medium heat. Shape 1/3 cupfuls of the mixture into patties and add to skillet in batches. Cook for 3-4 minutes on each side or until golden brown turning carefully.

Delicious served with crisp French fries on the side.

Grouper with Tropical Salsa
4 8-oz grouper fillets
1/2 Cup flour
1/2 finely chopped almonds
1 tsp black pepper
1/2 tsp salt
1/2 tsp dried tarragon, crushed
1/2 tsp dried basil, crushed
1/4 cup milk
1/4 cup olive oil
1 15-1/4 can tropical fruit salad, drained and corarsly chopped
1 tbls white balsamic vinegar
1 tbls lime juice
1 tbls snipped fresh cilantro

Preheat oven to 450 degrees. Grease a 15X10X1 inch baking pan and set aside. Rinse fish and pat dry with paper towels. In shallow dish combine the flour, almonds, pepper, salt, tarragon, & basil. Place in milk in another shallow dish. Dip fish in the milk and then coat with the flour mixture, patting flour onto fish, if necessary. Place in an even layer in the prepared pan. Drizzle fish with the oil. Bake for 12-15 minutes or until fish flakes easily. While fish is baking, in a small bowl, combine the tropical fruit salad, vinegar, lime juice and snipped cilantro. Serve salsa over fillets. Accompany with lime wedges if desired. Makes 4 servings. DELICIOUS !!!

Nutty Coconut Fish
1/4 cup mayonnaise
1/4 cup prepared brown mustard
1/2 cup dry bread crumbs
1/4 cup shredded coconut
1/4 cup chopped mixed nuts
1 tsp granulated sugar
1 tsp salt
1/4 tsp cayenne pepper
1 lb whitefish fillets

Preheat oven to 375 degrees. Lightly grease a medium baking dish. In small bowl, blend mayonnaise and mustard. In medium bowl combine rest of ingredients except fillets. Dip fish in mayo/mustard mixture and then in breadcrumb mixture. Arrange coated fillets in the prepared baking dish. Bake for 30 minutes, fish should flake easily. Different AND Delicious!!!

Savory Halibut Enchiladas

2 lbs Halibut fillets cut into chucks

pinch garlic powder

salt & pepper to taste

1 bunch green onions chopped

1 green bell pepper finely chopped

¼ cup chopped cilantro

½ cup sour cream

¼ cup mayonnaise

2 cups shredded cheddar cheese

2 10-oz cans enchilada sauce

8 flour tortillas

2 avocados – peeled and sliced

Preheat oven to 375 degrees.

Season the halibut fillets with the garlic and salt and pepper. Cook in microwave oven for 2 minutes on medium. Mix together the green onion, green pepper, cilantro, sour cream, mayonnaise, and 1 cup of the cheddar cheese in a bowl.. Gently fold in the halibut.

Prepare a 9X13 inch baking pan and pour ½ half of one can of enchilada sauce into the bottom of the baking pan. Pour 1 can of the enchilada sauce into a bowl. Dip the tortillas, one at a time into the sauce to lightly coat. Spoon the halibut in equal portions into the center of each tortilla. Roll the filled tortillas tightly and place seam-side down into the baking pan. Pour the remaining enchilada sauce over the tortillas and top with the remaining 1 cup of cheddar cheese. Cover with aluminum foil. Bake for 45 minutes. Top with the sliced avocados and serve.

Seafood Stuffed Zucchini
4 Zucchini, halved lengthwise
1 egg beaten
½ lb cooked crabmeat
½ lb cooked salad shrimp
2 tsp finely chopped garlic
2 tbls fresh lime juice
2 tbls fresh lemon juice
1 cup Italian seasoned breadcrumbs
½ tsp dried oregano
½ tsp dried basil
1 tsp ground black pepper
1 Cup shredded Monterey jack cheese

Preheat oven to 350 degrees. With large spoon, scoop out the center of each zucchini half, reserving the meat. In a large bowl, mix about ½ of the reserved zucchini meat, the egg, crabmeat, shrimp and the garlic. Blend the lime & lemon juices into the mixture and stir in the breadcrumbs. Season with the oregano, basil, & pepper. Arrange the zucchini halves in a medium baking dish. Generously stuff the halves with the zucchini, crabmeat, & shrimp mixture. Bake 35 to 45 minutes until golden brown. Remove from oven and top with cheese. Return to oven and broil 5 minutes or until cheese is gooey and melted. YUMMY !!!!