Halibut or Blackfish Venturess
(yield 4-6 servings)
2 lbs Halibut or Blackfish cut into serving size pieces
1/2 c butter
1/2 c sour cream
juice of 1/2 lemon (fresh)
grated cheddar cheese
salt and pepper
Preheat oven to 350 deg. Place fish in casserole dish, lightly salt and pepper. Melt butter sour cream and lemon juice and cover the fish with sauce. Cut onion into rings and place over fish, cover entire dish with grated cheddar cheese. Bake @ 350 degrees for thirty to thirty five minutes. Serve over rice.
Striped Bass Cakes #1
2 lbs fresh skinned striper fillet (red meat removed)
2 heaping TBS mayo
1 heaping TBS dijon mustard
1-2cups Italian breadcrumbs (w/o added cheese)--you use these to bind, so measurements are approximate--too much, you get hockey pucks.
1 cup finely chopped red pepper
1 cup cooked corn kernels (frozen work best)
1-3 tsp Old Bay seasoning (to taste)
red pepper flakes (to taste)
1/2 cup chopped celery
Cut fillets into manageable pieces and poach until flaky but not overcooked (white wine and bay leaf, or plain salted water)
Saute corn, peppers and celery until tender. Set aside
In mixing bowl, combine mayo, mustard, eggs and sauteed veggies. Mix in old bay and pepper flakes, if using.
Drain fish of all excess moisture and mix fish with above until you hav a crab-meat like consistency. Add bread crumbs a bit at a time until mix binds well (do not use too much!)
Either fry cakes in butter or olive oil, or bake in 350 degree overn for 40 minutes. Enjoy!
Great with tartar sauce.