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874 Posts

Fresh Basil
Fresh Italian flat leaf parsley
Olive oil
Clam juice or chicken stock (1 cup)
1 cup of marinara sauce
salt , pepper and crushed red pepper
White wine 1/2 cup

Sautee garlic in olive oil until golden...add some chopped fresh basil...add about 1 teaspoon of flour and mix until smooth... add the marinara, white wine and clam juice.
Poach the fish in this mixture (I like to add a few clams and mussels to the mix) Cook about 7 minutes to the inch
Remove the seafood and add 1 teaspoon of butter and some chopped fresh parsley to the mix...salt, pepper and crushed red pepper to taste.

Serve with a nice pinot grigio

For the Inlaws Cook the black fish heads in a 500 degree oven for thirteen hours....Serve over a bed of wood chips
Bon Appetite

Capt. H

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874 Posts
General Hookem's Black Fish

Sesame oil
Fresh minced garlic
Fresh minced ginger
1/2 cup of good soy sauce
clam juice or chicken stock
Chopped cilantro
Chopped scallions

Sautee the garlic and ginger in the sesame oil until golden...add the soy and clam juice...Poach the fish in this mixture...7 minutes to the inch...remove the fish and add the chopped cilantro and scallions to the mixture...serve over a bed of saba noodles( If you have a fish steamer it will work great for this dish...if not, don't worry)
Bon appetite

For the inlaws....Cook the black fish heads in a 500 degree oven for thirteen hours...serve over a bed of wood chips

Capt. H

· Registered
10,661 Posts
Black fish Salad

Hi all,

Try This!!!!! Can be used with many types of fish!

Place fillets in boiling water. When water begins to boil again time for at least 3 minutes or until the fillet is white in color, not opaque.

Remove fillets from pot and place on paper towels to cool. You can store in fridge if you don't time to make salad as soon as fillets cool.

In a bowl break up the fillets into very small pieces.

Chop and dice;
celery, 2 stalks at least
onion, to taste
black pepper, to taste
green pimento olives (in place of
salt)to taste

Add all of above to bowl of mashed fillets and mix well.

Add Hellmans mayonaisse and mix well.

Place in fridge untill chilled.

Spread on your favorite crackers and ENJOY.

OR use fillets in place of canned tuna and make salad as you would your own tuna salad.

Bon Appetite!!!!!!

Capt Neil

· Registered
91 Posts
Mako Matt:

I have heard this works good with either tog or striper:

Partnership's Striper Chowder(White)

5 slices of bacon, chopped
1 large onion, chopped
4 medium potatoes, diced
2 carrots, diced
2 celery stalks, diced
3 cups canned chicken stock
1 can corn
1 tsp. salt
1/2 tsp. pepper
3 tbsp. butter
3 tbsp. flour
3 cups whole milk(or light cream)
2 tbsp. fresh parsley, minced
2 Bay Leaves
Onion and Garlic Salt
About 24 ounces of striper(about 1 side of a slot fish) cut into 1/2 inch cubes

Fry bacon pieces in a large saucepan until crisp. Remove them with a slotted
spoon and reserve. Add onion to saucepan and cook in the bacon fat until
softened. Add the carrots and celery. Cook until semi-firm. Add some olive
oil if needed. Add potatoes, chicken stock, striper pieces, bacon, corn, salt,
pepper, bay leaves, and a couple of dashes of both garlic and onion powder.
Cook for 15 minutes or until potatoes are done.

In a second saucepan, melt butter, then add flour, stirring to make a roux.
Cook for 1 minute. Add cream or milk and stir until thicken over low heat.
Add milk mixture to vegetables and heat over low heat for another 10 minutes.
Garnish each bowl with fresh minced parley and a touch of paprika. Enjoy!

· Registered
524 Posts
This is really good...just had it again on Sunday..what I call blackfish caccitore

using light layer of olive oil from pan put on light coating of Italian bread crumbs on blackfish
put on some paprika, drop of lemon if you want it
bake blackfish for about 25 minutes or so (total) in oven at 350 degrees
while blackfish is baking, saute red and green peppers, onions and mushrooms with garlic
at final 10 minutes of baking the blackfish, add the sauteed vegetables to the blackfish in the oven ...marinara sauce is good also

I have made it with and without the marinara sauce...eithr way its really good


· Registered
874 Posts
Black Fish alla Hookem

Fresh Garlic
olive oil
Parsley (fresh)
Basil (fresh)
White wine
Clam juice or chicken stock
Jullienne of celery and onions
Salt, pepper and crushed red pepper

Lightly flour the black fish filets and sautee in olive oil until golden...remove fish and hold....sautee fresh garlic in olive oil with anchovies to taste..use a spoon to help the anchovies break up...add the capers, basil and jullienne of vegetables...add the wine and the fish back in the sauce, add the parsley and finish the sauce with a swirl of butter...salt, Pepper and crushed red pepper to taste.

Serve with a nice white Zinfandel

For the inlaws.....cook the blackfish heads in a 500 degree oven for thirteen hours... serve over a bed of wood chips

Bon Appetite

Capt . H
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