FLANNEL JOHN SHARES TIPS ON COOKING FISH !
Ahoy matey time to harvest the bounty of the sea. I don’t think I ever knew what real fresh seafood was until I went to Alaska and had just-caught halibut for the first time. I call it sea steak and I will take it over a sirloin, t-bone or filet mignon every time. Here are a few of my favorite dishes from the sea.
NORTHWEST ALMOND COD
2 pounds of Pacific cod
½ cup of flour
1 teaspoon of salt
¼ cup of slivered almonds
½ cup of melted butter
¼ cup of lemon juice
1 teaspoon of grated lemon peel
¼ cup of chopped green onion
Cut fish into bite size pieces. Coat a serving dish with non-stick spray. Drop fish into the flour and salt mixture and place in dish in a single layer. Pour butter, lemon juice and peel over fish. Bake at 350 degrees for 20 to 25 minutes. Sprinkle with roasted slivered almonds and chopped green onion.
SPANISH GALLEON HALIBUT
2 pounds of halibut
3 white onions sliced thin
½ teaspoon of fresh ground black pepper
1 garlic clove, minced
1 cup of dry white wine
2 tomatoes peeled and sliced
2 bay leaves
4 undercooked potatoes, sliced
Coast baking dish with non-stick spray and layer half the onions. Place fish on top and cover with garlic, pepper and wine. Cover with remaining onions, tomatoes and bay leaves. Place the potatoes around fish. Bake the fish at 400 degrees for 45 minutes or until fish is done. Baste occasionally with juices. Remove bay leaves before serving
FLANNEL JOHN’S COOKBOOKS FOR GUYS
have been featured across the country in newspapers, blogs, websites, radio & TV stations. He has published over 55 “COOKBOOKS FOR GUYS”.
We are delighted Flannel John will be bringing us weekly recipes
that will be sure to stretch the imagination of any adventurous cook.