Tag Archives: fish

Grilled Steelhead Trout

OLYMPUS DIGITAL CAMERAGrilled Steelhead Trout

Now that the spring in Southern Oregon is in full force and the weather is warm, I prefer to prepare many of our meals outside on the backyard barbecue.  Our barbecue sits out on the back deck only a few short steps from the kitchen.  When barbecuing meals for our family, I simply roll the barbecue in front of the sliding glass door so I can easily keep an eye on the grill temperature and quickly deal with any flare ups as they may occur.

During the work week, I often cook fish for dinner for Bruce and myself.  I love to cook fish because it is quick, easy, healthy and most importantly, we both enjoy it.  What I enjoy about living in Southern Oregon is that we have access to some really great species of fish. For local fish, Chinook salmon, rainbow trout, bass and steelhead top the list. If we take a short drive west to the Oregon Coast, we have access to ling cod, tuna, and snapper fresh from the ocean.

OLYMPUS DIGITAL CAMERABear Creek earlier this spring….

Bear Creek is a tributary of the Rogue River here in Southern Oregon.  Bear Creek runs through the middle of the Rogue Valley and during certain times of the year, you can actually see salmon and steelhead making their journey back from the ocean to their spawning grounds a few miles upstream.  Bear Creek is home to many species of plants and animals including otters, beavers, ducks, and turtles.

Of all the fish that I cook for my family, steelhead is one of my favorite fish to prepare.  Steelhead trout lead a different lifestyle as compared to the other species of trout that inhabit our local creeks, lakes and reservoirs.  It’s an anadromous fish and that means it is born in the fresh water, spends most of its life in the salt water ocean and returns later in life back to the fresh water stream where it was born to spawn.

My Grilled Steelhead Trout is simple to prepare and perfect for a busy weekday meal.  Steelhead trout is similar in texture and taste to salmon.  Just marinate the fresh fillets in a homemade teriyaki sauce, toss on the grill and within minutes dinner is done. Enjoy!  Tessa

Ingredients:

  • 12-16 ounce steelhead fillet (use salmon if you prefer)
  • 1/2 cup teriyaki sauce (see recipe below)
  • toasted sesame seeds (optional)

Wash and skin the steelhead fillet. Cut the fish into large serving sized pieces.  Marinate the fish in teriyaki sauce for at least 1/2 hour.  Heat up the barbecue and lightly oil the grates.  Place fillets on hot barbecue.  If you don’t have a barbecue, that’s okay…  Feel free to prepare the fish on a grill pan on your stove or broil it in your oven. Cook for only a few minutes, flipping fish only once.  Fish is done when it begins to flake with a fork.  Be sure to not over cook.  Remove from heat, drizzle with teriyaki sauce and serve.  Makes 2 – 3 servings.

Teriyaki Sauce Ingredients:

  • 1 cup soy sauce
  • 1 cup sugar
  • 1/2 cup mirin (Japanese sweet wine)
  • 3 tsp minced garlic
  • 1 tsp minced ginger
  • 2 Tbs cornstarch

In a medium sized saucepan whisk together soy sauce, sugar, mirin, garlic, ginger, and cornstarch.  On medium low, cook mixture stirring occasionally for a half an hour or so until mixture has thickened.  Let cool.  Any leftover teriyaki sauce can be stored in the refrigerator for a couple of weeks in an airtight container.

 

Teriyaki Blue Marlin Skewers

Grilled Teriyaki Blue Marlin Skewers

Our family eats a lot of fresh fish for dinner at our home.  So, it’s not unusual for me to prepare fish for my family at least once a week.  Here in Southern Oregon we are fortunate to have fresh local salmon, steelhead, and trout.  We live close to the Oregon Coast so we also have access to fresh red snapper, dungeness crab, ling cod and tuna.  So let me tell you… It’s not too often when my favorite fish counter carries exotic fish such as fresh caught blue marlin!

Fresh Blue Marlin Steak

Whenever I purchase fish, I make sure that the clerk behind the seafood counter lets me smell the fish before I purchase it.  I used to be shy and embarrassed when I asked to do that but not anymore…  Nothing makes me madder than spending ten dollars a pound on fish, taking it home and opening the package only to find that it is not fresh.  Trust me… I’m confident that the seafood counter clerk would rather see me quietly and politely refuse to purchase the fish on the spot than to see me back in the store a couple of hours later with a bad attitude and stinky fish in hand.  A lot of people I know will not eat fish because they say it tastes “fishy” and strong…  Well, I say duh!  Fresh fish is not supposed to be that way!  Preparing a meal with fresh fish is quick, easy and tastes great!

Spiny scales on the skin of the Blue Marlin

My Teriyaki Blue Marlin Skewers are wonderfully exotic and easy to make.  If you have never had Blue Marlin before, you will find that it is a dense meaty fish that can be grilled, skewered or fried.  You can use fresh tuna, shark or any other firm fleshed fish when making this dish.  Serve with a scoop of jasmine rice and cucumber salad.  Serves about 6 – 8 people.  Enjoy!  Tessa

Ingredients:

  • 2 3/4 pounds Blue Marlin Steaks
  • 1 cup light soy sauce
  • 1 cup Mirin
  • 2 Tbs white sugar
  • 2 Tbs corn starch
  • juice of one lime

Begin by trimming the Blue Marlin Steaks.  Remove any skin.  Be careful because I found that the skin has sharp spines!  Cut the fish into one inch cubes.  Set aside.   Soak 16 – 20 bamboo skewers in water.  Soaking the skewers prevents the bamboo from burning on the barbeque grill.

Whisk together in a saucepan the light soy sauce, Mirin, sugar, cornstarch and lime juice.  Heat on stove to a boil and remove immediately.  Let cool completely.  Add half of teriyaki sauce to the bowl of fish.  Cover and marinate in the refrigerator for about a half an hour.  When ready to grill, place fish cubes on 10″ bamboo skewers, 4 – 5 cubes at a time.  Grill on your barbeque or indoor grill about 3-4 minutes per side or to your liking.  I prefer the fish to be cooked medium rare.  Brush with remaining teriyaki sauce and serve with lime wedges.  Makes 16 skewers.

Salmon Cakes

Salmon Cakes

I love living in Southern Oregon.  We may not have the fanciest of restaurants like faraway places such as New York, Los Angeles or even Paris but we do have some amazing local ingredients at our fingertips.  And fresh salmon is definitely one of them.

I remember the very first time I caught a wild salmon on the Rogue River not far from my home.  The salmon that I caught was as long as my leg and it pulled so hard that it felt like I was holding onto a Volkswagen bus.  No lie.  It took me about twenty minutes (it seemed like an eternity) and all of my might to land that fish.  I will never forget that day.  I had such a great time!

Well, it has been a few years since I caught a fish that big but I know that if I want to prepare fresh salmon, all I have to do is stop by my local grocery store or butcher.  Even if salmon is not in season, I can always find a good quality frozen filet in the freezer section of my local store.

My Salmon Cakes are a wonderful representation of Southern Oregon cuisine.  They are light, flavorful and have a wonderful salmon flavor.  They are made with delicate panko bread crumbs, onion, celery, shredded carrots, herbs and spices.  You can make about 10 large (3 ounce) cakes or two dozen smaller cakes for tasty little appetizers.  Enjoy!  Tessa

Ingredients:

  • 3/4 pound cooked flaked salmon (no bones)
  • 1 cup celery and leaves (diced fine)
  • 3/4 cup white onion (minced)
  • 1/3 cup chopped parsley
  • 1/3 cup shredded carrot
  • 3 Tbs butter
  • 1 tsp Old Bay seasoning
  • 1/2 tsp salt
  • 1 cup panko bread crumbs
  • 1/2 cup light mayonnaise
  • 2 tsp Dijon mustard
  • 1 tsp lemon juice
  • 2 eggs
  • canola oil for frying

In a nonstick fry pan, on a medium flame, cook the celery, onion, parsley, carrots, butter and Old Bay seasoning until the onions are cooked.  Let cool. In a medium sized mixing bowl whisk together the mayonnaise, Dijon mustard, lemon juice and eggs.  Gently fold in the salmon, vegetable mixture and the panko bread crumbs.   Cover and refrigerate for about an hour.

Using a 3 ounce scoop, form mixture into 10 patties.  Fry patties in a small bit of canola oil in a non stick pan.  Use only a tablespoon or more of oil because you want the nonstick pan to do all the work.  Cook about 6 minutes on each side or until cooked through.  Remove from heat.  Serve with lemon wedges or your favorite dipping sauce such as tartar or cocktail sauce.

Javanese Baked Rainbow Trout

Whenever our family goes camping, they can always expect home cooked gourmet meals.  I am known to plan days in advance and spend the night before we leave prepping and packing all the necessary ingredients.  In addition to our tent trailer, I have a monster propane camping cook stove, a well stocked little pantry and have all the pots, pans and utensils that I need.  Whenever I pack items such as hot dogs, cold cereal or ramen noodles it is because I am setting myself up for plan B.

My family wanted to go camping this past weekend and so we did…  I followed my usual plan of prepping and preparing and off we went.  We ended up in the nearby Sky Lakes Wilderness in Southern Oregon.   I bought my fishing license, brought my rod and tackle box and I expected to do a little bit of trout fishing while we camped.  As usual, my family expected to have the wonderful meals that I planned for them.   Everything was going just fine until I found my way down to the lake…

We were some of the first people on the lake in the morning.  The water was like glass and was so clear that you could see fish swimming right in front of you.  It was absolutely beautiful… We rigged up our fishing poles and started to fish. I spent hours there.  I enjoyed the beautiful blue water, crisp mountain air, and trout fishing.

I was enjoying myself so much that I did not want to leave the lake.  Back at camp my family was getting hungry.  The problem was that I started to catch fish, and not just any ordinary fish.  I am talking 18 inch sized rainbow trout and then that’s when plan B had to kick in.  They called down to me asking me what was for dinner, and shockingly,  I answered back with “there’s hot dogs in the cooler”.  I NEVER do that.

After eating hot dogs, crackers, chips and whatever my family could scrounge  I truly hope that they will forgive me.  As for me, I had a smashingly great time.  This is a photo of the gorgeous rainbow trout that I caught at the lake.  I look at it this way, what happened this past weekend was truly a special event.  For those of you who love to fish and cook, you can understand what all the fuss was about…

So, now you know the story, let’s go make some Baked Javanese Rainbow Trout!

Ingredients:

  • 1 1/2 pound whole trout (head removed, cleaned and scaled)
  • 3 Tbls. Indonesian soy sauce (kecap manis sedang)
  • 2 Tbls. low sodium soy sauce
  • juice of 2 limes
  • 2 tsp. garlic paste
  • 2 tsp. ground ginger
  • 1 tsp ground coriander
  • 1 tsp. sambal oeleck (or to taste)
  • 1/2 tsp. turmeric
  • 1/4 tsp. fresh cracked black pepper (or to taste)
  • garnish:  1 green onion sliced, cilantro sprigs and 1 lime cut into wedges

Let’s begin.  Wash and dry your trout.  Cut 4 -5 slashes in the trout, crosswise on each side without going too deep.  Grab an oven proof baking dish and spray with non stick spray.  Place your trout in the oven proof baking dish.  Now it’s time to make the sauce.  Put together the rest of the ingredients with the exception of the garnishes in a bowl.  Pour sauce over trout and marinate in the refrigerator for an hour turning once.  Preheat your oven to 450 degrees after marinating.  Turn trout once more, cover with foil and bake in oven for about 15 minutes or until done.  Be careful not to over cook.  Put on platter, and pour sauce on trout.  Serve with a scoop of jasmine rice, drizzle with Indonesian soy sauce and garnish with lime wedges, cilantro and green onion.  Serves 4.