Maine River and Sea Charters

 

 

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Maine River and Sea Charters

 

 

"Fish Fear Me" Breakfast  (serves four)

 

Swedish style Pancakes, eggs and bacon

1 1/2 c. flour

4 tbsp. sugar

1/2 tsp. salt

3 eggs

2 c. milk

2 tbsp. melted butter

 

4 eggs any style                                                                                                                                                                                                                          4 slices cooked bacon                                                                                                                                                                                                      

Mix flour, sugar, and salt.  Mix eggs, milk and butter, add to flour mixture.  Spoon into fry pan. (The key to Swedish pancakes is a well preheated nine inch fry pan, and keep the pancakes thin.)  Serve pancakes with eggs and bacon.

 

Sweet and Sour Fish Kebabs  (makes 12 skewers)

 

 

1 1/2 lbs skinless cod fillets  (Shark and Striped bass also work well)

7 0z can pineapple chunks

1 red pepper  

3 teaspoons soy sauce                                                                                                                                                                                                             

1 1/2 tablespoons brown sugar                                                                                                                                                                                               

2 tablespoons vinegar                                                                                                                                                                                                            

2 tablespoons tomato sauce                                                                                                                                                                                                 

12 wooden skewers

 

Soak wooden skewers in cool water until they sink (to ensure they don't burn during cooking).   Cut the cod into 1 inch cubes.  Cut the pepper into 1 inch cubes.  Drain the pineapple, reserving 2 tablespoons of juice.  Alternately thread the pepper, cod and pineapple onto skewers.  Place the kebabs in a shallow bowl.  Mix remaining ingredients and pour over kebabs.  Allow to marinate in the refrigerator for 2 hours.  (Note: to avoid the vinegar "cooking" the fish only marinate for 2 hours).  Cook for 3-5 minutes on each side on a preheated barbeque.

 

Grilled White Fish

 

2 fish filets (cod, cusk, hake, striper or blue fish) skinned and de-boned

1 large yellow onion, sliced

1 lemon, sliced

cup mayonnaise

Salt and pepper to taste

2 pieces of tin foil (big enough to wrap each filet in)

 

Place one filet on each piece of foil.  Brush heavily with mayonnaise, place half of the onion and lemon on each filet.  Add salt and pepper to taste.  Fold tin foil to seal.  Cook on pre-heated grill, turning once, until fish flakes.

 

Baked White Fish

 

2 fish filets (cod, cusk, hake, striper or blue fish) skinned and de-boned

seafood stuffing (check the seafood department at the supermarket)

Alfredo sauce

 

Place filets in a baking dish, cover with seafood stuffing and Alfredo sauce.  Bake uncovered, in a preheated oven at 375 F for 25-30 minutes, or until fish flakes.

 

Plank-Grilled Fish with Bourbon-Maple Glaze  (serves 6-8)

 

3 lbs skin-on fish fillet (Cod, Striper or Salmon are excellent options)                                                                                                                             1 untreated cedar plank or shingle, soaked in water for at least four hours                                                                                                                1/2 cup maple syrup                                                                                                                                                                                                                  2 tablespoons bourbon                                                                                                                                                                                                               black pepper

 

Stir together maple syrup, bourbon and black pepper to taste.  Brush the fish thickly on both sides with bourbon-maple glaze.  Center the fish, skin side down, on cedar plank.  Grill over charcoal or gas for 10-14 minutes, until fish flakes.

 

Salmon and Chive Dip  (serves 4-6)

 

 

8 oz cream cheese, softened    

2 tablespoons sour cream

1 tablespoon lemon juice  

3 spring onions, chopped 

14 oz canned red salmon, drained, skin and bones removed     

1 teaspoon black pepper         

1/3 cup pecans, finely chopped

3/4 oz fresh chives, finely chopped

Beat cream cheese, sour cream, and lemon juice until smooth.  Stir in spring onion, salmon, black pepper, pecan nuts and chives. Mix well, serve chilled with crackers or bread chunks.