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Discussion Starter · #6 ·
Capt. Steve,
Here are my Sea Robins recipes.
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Wenfeng Hoysin Goychabxhendo

4 sea robin fillets, whole or cut into cubes
1/2 cup coconut cream
1 orange rind grated, then cut the flesh in slices
1 tsp butter
1/2 carton light sour cream
salt and pepper to taste

Toss fillets in a little cornflour to which the grated orange rind has been added. Melt butter in a microwave safe dish and add the fillets. Cover.
Microwave on high (650W) for 3 minutes. Combine all remaining ingredients except the orange slices and pour over the fillets. Add the orange slices. Cover and continue to microwave on high for a further 7 to 9 minutes or until the meat is white and cooked.

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Wenfeng Hoysin with banana
6 sea robin fillets
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
1 butter stick, melted
1/2 cup breadcrumbs
3 rashers bacon
3 small bananas

Mix flour and seasonings. Put fillets dry, dip in flour mixture then in melted butter and breadcrumbs. Top each fillet with a half rasher of bacon, baste with a little melted butter and place in a greased baking dish. Bake at 180ºC for 10 minutes. Remove bacon strips and replace with half a banana split lengthwise. Paste with a little more melted butter and grill 4-5 minutes until golden brown.

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Pan Fried Sea Robins Fillets

4 sea robin fillets
4 teaspoons sunflower oil
3oz unsalted butter
2 garlic cloves, finely chopped
2 tablespoons small fresh sages leaves
2 tablespoons freshly squeezed lemon juice
salt and freshly ground black pepper

Season the fillets on both sides with some salt and pepper. Heat the oil in a large frying pan.
Add the fillets to the pan, skin-side down, and fry over a high heat for 2 minutes until the skin is golden brown. Turn them over and fry for another 1 - 2 minutes or until just cooked through. Lift into the centre of 4 warmed serving plates, overlapping the fillets slightly, and keep warm. Pour away any remaining oil from the pan and wipe it out with kitchen paper. Add the butter to the pan and as it starts to melt, add the garlic and whole sage leaves. Return the pan to a medium-high heat and leave the butter to cook for a minute or too until it starts to brown slightly and smell nutty. Quickly add the lemon juice and some seasoning, then quickly spoon it over the fish, trying to divide the bits of garlic and sage leaves equally between each plate. Serve straight away.
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All of them serves 4-6 people!

Enjoy!!! :)
 

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hey bluefishmaster with recipes like that them bottem criters may become scairs ? will have to try them out. allways said if'n it fits bread i'll try it.
wet lines...oldbayrat...
P.S. scalawag our ex's must come from the same school. HA!HA!



This message was edited by oldbayrat on 2-4-02 @ 11:25 PM
 

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I guess I'd eat one if I had to. But I'd rather use it as fluke bait.

Jaiem
ArtsNFlies.com
 

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Ive never targeted weaks but caught 3 nice ones while bouncing silver bullets while fluking over the last couple years or so. Someone else told me that weaks bark too but I never heard a wimper out of the ones i caught. Next time I catch one I'll try barking at it and see what happens.
 

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Lisa (my better half) had never seen a sea robin. When I caught one she was amazed at the noise it makes.

Jaiem
ArtsNFlies.com
 
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