kyote
01-07-2010, 06:39 PM
dolphin works the best as it is a firm meat. but, other firm meated fish will work.
in a large pot filled about 3/4 to top with water, add the following, couple tomatoes, couple large onions and a several habeneros. bring to a roaring boil and cover and let boil for an hour.
then add one pound room temp butter and fish fillets trying to have cut the fish in same size pieces. put lid on (burner should be off.) let set 5 minutes, remove habeneros (depending on the heat you want) put one hab in a bowl and smash and move it around a little on the bottom of the bowl. remove the hab. skim butter off and put in bowl with hab juice.
remove fish and put on plater laddle some hab butter over the fillets.
I make white rice. and put a bed of rice on a plate then a fish fillet on top and laddle more butter hab juice over top. and normally have a lettuce tomato sald with it. of course some CBP over everything makes it better.
I guess the fish could be smoked 1st then follow the above directions.
But the only fish I have smoked is sail fish. which is unfit to eat any other way but brined and then smoked.
in a large pot filled about 3/4 to top with water, add the following, couple tomatoes, couple large onions and a several habeneros. bring to a roaring boil and cover and let boil for an hour.
then add one pound room temp butter and fish fillets trying to have cut the fish in same size pieces. put lid on (burner should be off.) let set 5 minutes, remove habeneros (depending on the heat you want) put one hab in a bowl and smash and move it around a little on the bottom of the bowl. remove the hab. skim butter off and put in bowl with hab juice.
remove fish and put on plater laddle some hab butter over the fillets.
I make white rice. and put a bed of rice on a plate then a fish fillet on top and laddle more butter hab juice over top. and normally have a lettuce tomato sald with it. of course some CBP over everything makes it better.
I guess the fish could be smoked 1st then follow the above directions.
But the only fish I have smoked is sail fish. which is unfit to eat any other way but brined and then smoked.