Marinated Tuna Steak

Marinated Tuna Steak Recipe

Ingredients

Original recipe makes 4 servings
  • 1/4 cup orange juice

    1/4 cup soy sauce

    2 tablespoons olive oil

    1 tablespoon lemon juice

    2 tablespoons chopped fresh parsley

    1 clove garlic, minced

    1/2 teaspoon chopped fresh oregano

    1/2 teaspoon ground black pepper

    4 (4 ounce) tuna steaks

  • PREP10 mins
  • COOK11 mins
  • READY IN51 mins

Directions

  1. In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
  2. Preheat grill for high heat.
  3. Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

Source:  http://allrecipes.com/Recipe/Marinated-Tuna-Steak/Detail.aspx?evt19=1&referringHubId=415

Oven Baked Sea Bass

   

 

Total Time
30mins
Prep

10 mins

Cook

20 mins

Ingredients

Servings 2 Units US

Directions

  1. Preheat oven to 450F°.
  2. In a cup, mix garlic, olive oil, salt, and black pepper.
  3. Place fish in a shallow glass or ceramic baking dish.
  4. Rub fish with oil mixture.
  5. (Optional) Pour wine over fish.
  6. Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
  7. Drizzle remaining pan juices over fish and garnish with lemon wedges.
  8. Enjoy!

Source:  http://www.food.com/recipe/simple-oven-baked-sea-bass-351631

Pan Fried Halibut

Pan Fried Halibut Recipe

Ingredients

Original recipe makes 4 servings
  • 1 egg

    1 cup all-purpose flour

    2 tablespoons dried herbes de Provence

    1 teaspoon seafood seasoning (such as Old Bay®)

    1 teaspoon salt

    ground black pepper

    1 pound skinless, boneless halibut fillets

    2 tablespoons olive oil

  • PREP

    15 mins

  • COOK

    10 mins

  • READY IN

    25 mins

Directions

  1. Whisk egg in a small bowl.
  2. Combine flour, herbes de Provence, seafood seasoning, salt, and black pepper in a separate small bowl.
  3. Cut halibut into 4 equal pieces.
  4. Heat olive oil in a large frying pan over medium-low heat.
  5. Dip each piece of halibut in whisked egg.
  6. Dredge all sides of each piece in flour mixture to evenly coat; tap off excess flour.
  7. Place coated pieces immediately in the hot olive oil.
  8. Cook the halibut until lightly browned, about 5 minutes; turn and cook until fish is opaque and flakes easily with a fork, another 2 minutes.

Source:  http://allrecipes.com/Recipe/Pan-Fried-Halibut-2/Detail.aspx?evt19=1&referringHubId=421

Grilled Salmon Skewers

Ingredients

Original recipe makes 12 skewers

 

  • 1 pound salmon filet without skin

    1/4 cup soy sauce

    1/4 cup honey

    1 tablespoon rice vinegar

    1 teaspoon minced fresh ginger root

    1 clove fresh garlic, minced

    pinch of freshly ground black pepper

    12 fresh lemon wedges

    12 skewers

  • PREP

    15 mins

  • COOK

    8 mins

  • READY IN

    53 mins

Directions

  1. Slice salmon lengthwise into 12 long strips, and thread each onto a soaked wooden skewer. Place in a shallow dish.
  2. In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper. Pour over skewers, turning to coat. Let stand at room temperature for 30 minutes. When finished marinating, transfer marinade to a small saucepan, and simmer for several minutes.
  3. Preheat an outdoor grill for medium-high heat.
  4. Lightly oil grill grate. Thread 1 lemon wedge onto the end of each skewer. Cook skewers on the preheated grill for 4 minutes per side, brushing often with marinade, or until fish flakes easily with a fork.

Sources:  http://allrecipes.com/Recipe/Grilled-Salmon-Skewers/Detail.aspx?evt19=1&referringHubId=2834

Crispy Garlic Parmesan Breaded Crappie

 crappie

  • 12 thawed crappie fillets
  • 1 cup flour
  • ½ tsp salt
  • 1 tsp pepper
  • ½ tsp cayenne pepper
  • 2 eggs
  • 2 tbsp milk
  • 1 cup seasoned Italian bread crumbs
  • 2 tsp garlic powder
  • ¼ cup grated parmesan cheese
  • ½ cup vegetable oil

 

Rinse crappie fillets and pat excess water off with paper towel. On the stove top (medium), heat ½ cup vegetable oil in a large sauté or frying pan. While the oil is warming up, combine the flour, salt, pepper, and cayenne pepper in a small bowl. Set aside. In another small bowl, gently beat the eggs with the milk. Set aside. In a third bowl, combine bread crumbs, garlic powder, and parmesan cheese. One at a time, coat the fillets in the flour mixture, and then dip in the egg, and finally coat it with the bread crumb mixture, pressing to ensure that it sticks. Reduce heat to low and lay the breaded fillets in the oil and cover. Allow them to cook for approximately 3-5 minutes until golden brown and then flip them over and cook them for another 3-5 minutes. When the fillets are a beautiful golden brown and crispy on both sides, remove them from pan and set them on a paper towel to soak up any excess oil. Serve with ketchup or tartar sauce. Reheat any leftovers on a cookie sheet in the oven at 425 degrees for 5 minutes on each side.

Source:  https://americanexpedition.us/recipe-crispy-garlic-parmesan-breaded-crappie

Moose Ragout

Moose Ragout

Total Time:

Prep Time:

Cook Time:

3 hrs 20 mins

20 mins

3 hrs

This simple recipe uses only one pan. Makes the moose tender. I found it in a cookbook called “Cookin’ on the KusKOkwim” given to me also …

Ingredients:

Servings:

6

Units: US | Metric

3 tablespoons olive oil

1/2 teaspoon salt

1 medium onion, sliced

2 large fresh tomatoes, chopped

2 garlic cloves, chopped

1 1/2 cups celery, chopped

2 lbs moose, cubed

1 cup sliced mushrooms

1 teaspoon paprika

1/4 cup flour

Directions:

1

Saute onion and garlic in oil.

2

Add meat and paprika.

3

Cover and cook over medium heat until meat is brown.

4

Add tomatoes and celery.

5

Cover and simmer 1 hour.

6

Add mushrooms.

7

Cover and cook until meat is tender, about another hour.

8

Thicken liquid with flour and water paste.

9

Serve over polenta or cooked noodles.

Read more: http://www.food.com/recipe/moose-ragout-354905?oc=linkback
Source: http://www.food.com/recipe/moose-ragout-354905

Venison Jerky

Deer (Venison) Jerky

Ingredients:

Servings:

6-10
  • Update

    Units: US | Metric

    • 1 lb venison
    • 1 teaspoon liquid smoke
    • 1 tablespoon A-1 Steak Sauce
    • 1 tablespoon Worcestershire sauce
    • 1/2 teaspoon fresh ground pepper
    • 1/2 teaspoon salt
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1/4 cup soy sauce
    • 1/4 cup whiskey, i like seagram’s 7 (optional)

    Directions:

    1. 1
      Take your meat to the local butcher and have it cut thin.
    2. 2
      You can do this yourself by semi-freezing your meat then cut it into 1/4-inch strips.
    3. 3
      Note: meat cut with the grain will be chewy, and against the grain will be tender.
    4. 4
      Combine everything but the meat in a large bowl and stir well.
    5. 5
      Marinate meat over night in the refrigerator, then drain.
    6. 6
      To use a dehydrator place meat on racks, do not overlap, and let dry for 24-36 hours.
    7. 7
      To use an oven, preheat to 150-degrees then place meat on cookie sheets without overlapping for 8-10 hours.
    8. 8
      Turn at least once during drying.
    9. 9
      They are ready when the jerky bends without breaking.
    10. 10
      Let cool, seal tight, and refrigerate for long-term storage.