Top 25 Visited Recipe - NC Angler Fishing Recipes
Showing Recipe 1 to 25 of 25

  1. Dave B. Dave B. is offline
    Category
    Smoked and Grilled
    Views
    21,439
    Replies
    3
    Last Reply
    11-29-2010 11:16 AM
    by Girldawg

      Trigger Fish on the grill

    --------------------------------------------------------------------------------

    Not many folks, including myself, though trigger fish would be a good fish to eat, but I'm here to tell ya, they are delicious!!!! If cooked the way I describe below, they'll taste just like lobster!! No joke.

    Though very tough to clean (i.e. dull up a fillet knife) with their tough skin, they are definately worth the time and effort.

    Fillet out the meat (skin off)
    rinse fillets with fresh water then place... [Read More]
  2. Dave B. Dave B. is offline
    Category
    Smoked and Grilled
    Views
    13,524
    Replies
    4

      Smoked shark steaks

    Easy to fix and tastes great.

    What you'll need:

    shark steaks (as thick or as thin as you want them, usually 1/2-3/4 inch work/cook great)
    Brown sugar
    Worchestershire sauce
    Stubb's liquid smoke or oak or hicky wood chips if smoking on the grill (note: Jack Daniels wood chips work great!!)
    Fresh chop'd garlic
    Ground pepper
    Sea or Table salt

    Use a small bowl to mix the marinade:
    Mix about 1/4 of Worchester sauce, 1/2 Tea Spoon of liquid smoke into a small bowel, add in a dash of sal... [Read More]
  3. sinker man sinker man is offline
    Category
    Soup and Chowder
    Views
    12,712
    Replies
    6

      Sinker's chicken soup

    This will warm up a group of tired hungry fishermen on a cold winter day.

    3 med potatoes 1/4 lb elbow macaroni
    1 26 oz can cream of mushroom soup
    1 26 oz can of cream of chicken soup
    1 15 oz can young small Early peas (LeSueur) undrained
    1 4 oz can sliced mushrooms drained
    6 6 oz cans of dark chicken (leg and thigh) drained
    1 tblsp bacon grease
    1 15oz can black Olives (undrained)

    Peel dice and cook potatoes until tender in water w/ bacon grease. When taters are tender pour tate... [Read More]
  4. sinker man sinker man is offline
    Category
    Fried, Sauteed/Skillet
    Views
    11,351
    Replies
    6

      Old Drum Hatteras Style

    This recipe is posted with the warning that it is a Historical Recipe and that today it is Illegal to kill old drum. However it would make a good meal for a group cookout when the puppy drum are co-operating. Easy enough to prepare outdoors in cool weather.

    (1) 15-20lb fillet of drum diced into 2" cubes
    24-30 redskin 'taters
    (1) Quart streaked lean in 1/4" cubes
    1/2 stick real butter
    1/2 oz sea salt
    Plenty of cornbread batter

    In a large pot (preferabally with a basket) b... [Read More]
  5. westslope westslope is offline
    Category
    Venison
    Views
    9,952
    Replies
    6

      venison marsala

    I know its not fish but you really should try this one if some buddy of yours gives you some deer he shot while you were fishin'!!


    May sound weird but trust me in montana we tried this on everything from deer to elk, bear and grouse and it was awsome everytime!

    serves fiveish

    deer meat (back strap if possible)
    flour
    spices
    olive oil
    4 cloves garlic
    1 small onion
    1/4 cup marsala wine
    1 pint heavy whipping cream
    1 carton sliced mushrooms


    pound meat with mallet 1/4&qu... [Read More]
  6. carpenter334 carpenter334 is offline
    Category
    Fried, Sauteed/Skillet
    Views
    9,516
    Replies
    6

      Japanese Ginger Fish

    Japanese Ginger Fish

    I got this recipe from a chef at a Scuba Diving conference in the mid 1980's in Raleigh. Folks who don't like fish will eat this. I've seen it many times and have prepared it with much success.

    Firm fish fillets. I bet spanish would be great. Tallapia is an excellent choice when nothing is biting. Sea Mullet would be awesome!

    Mix a marinade of white wine1/2 cup, soy sauce1/2 cup, prepared (wet) garlic 1 heaping tablespoon, and ginger root sliced and bruised a bit 1... [Read More]
  7. Topsail Angler Topsail Angler is offline
    Category
    Smoked and Grilled
    Views
    9,387
    Replies
    3
    Last Reply
    04-01-2010 09:22 PM
    by redbeards85

      Grilled Black Sea Bass

    This is my favorite Sea Bass recipe:

    4 whole Black Sea Bass (about 3/4 to 1 pound each) - cleaned, rinsed and dried
    4 garlic cloves, chopped
    2 tablespoons white wine vinegar
    1/4 cup sesame oil
    1/3 cup tamari soy sauce
    6 thin slices of fresh ginger, cut into thin strips
    4 sprigs fresh cilantro, roughly chopped
    4 thinly sliced green onions

    Make 2 slashes about 1/2" deep on each side of the fish. Place them flat in a single layer in a glass dish. Combine all the other ingredients,... [Read More]
  8. RobLatta RobLatta is offline
    Category
    Baked and Casserole
    Views
    8,823
    Replies
    7
    Last Reply
    07-12-2008 09:38 AM
    by OLD RANGER

      Homemade Mac and Cheese

    I know I know...WHAT!!!!
    But some people may eat something other than fish.

    So that being said I hope you enjoy how I love my Mac and Cheese.

    I make quite a bit because I have a large family.

    Ingredients

    1 box of raw Mac Noodles ( located with the raw speggetti noodle) I like the over size noodles.

    1 glass jar of cheese whiz

    A little sugar. In a large pot ( potatoe Pot) I might add about a table spoon. add alittle at a time untill you find the way you like it.

    ... [Read More]
  9. Topsail Angler Topsail Angler is offline
    Category
    Smoked and Grilled
    Views
    8,782
    Replies
    1
    Last Reply
    05-05-2008 07:39 PM
    by Auburnfan221

      Tuna & Red Onion Spiedini

    6 tablespoons garlic flavored olive oil
    2 tablespoons fresh lemon juice
    4 teaspoons chopped fresh rosemary
    12 ounces tuna Steak - cut into 1 inch pieces
    12 1x1x1/4" red onions pieces
    8 slices lemons
    4 cups mixed baby greens


    Prepare barbecue (medium-high heat). Whisk oil, lemon juice and rosemary in small bowl to blend. Season dressing with salt and pepper. Thread tuna, onion and lemon slices onto 4 metal skewers. Brush with dressing; sprinkle with salt and pepper. Grill tuna and... [Read More]
  10. Bread Man 1 Bread Man 1 is offline
    Category
    Fish
    Views
    8,066
    Replies
    7
    Last Reply
    11-29-2010 11:05 AM
    by Girldawg

      spanish recipes

    I love spanish makerel but my wife doesn't. The only way she likes them is deep fried. Does anyone have any different baking and grilling recipes?
  11. NCangler NCangler is offline
    Category
    Soup and Chowder
    Views
    7,596
    Replies
    0

      Thumbs up Provencal Fish Stew

    A good friend that I work with who is an awesome cook recommends this highly, thank Garye not me.

    (4) cups chicken broth (or fish stock)
    (2) cups diced tomatoes (de-seed)
    (2) tablespoons tomatoe paste
    (6-8) threads of saffron
    (1) teaspoon minced garlic
    Rosemary - thyme -salt & pepper to your taste
    (10) oz. - (16) oz. Fish (Cod, whiting, mackerel)

    Put the first six ingredients in a stew pot. Bring to boil - then simmer for 30 minutes. Then put the Fish in for 10-15 minutes mo... [Read More]
  12. Jeffonc Jeffonc is offline
    Category
    Baked and Casserole
    Views
    7,464
    Replies
    1
    Last Reply
    11-13-2011 07:02 AM
    by Jeffonc

      Baked Stuffed Crappie - Crappie.com recipe

    Found this on crappie.com. It came out great.

    Original Recipe: http://www.crappie.com/Recipes/nauti-buoys-baked-stuffed-crappie.html

    My changes in italics below:

    Suggested as 2 servings.
    - I used 6 medium crappie filets and made about 2/3 of the recipe. I would use more meat next time.

    1) In a 9" baking dish, place a layer of thinly sliced onions (preferably 10/15 onions)
    - I don't know about "10/15". I sliced about 1/3 of a large sweet onion to get a single layer... [Read More]
  13. trouthunter trouthunter is offline
    Category
    Smoked and Grilled
    Views
    6,017
    Replies
    0

      Trout, Smallmouth Bass Marinade

    Well, lately I've been puttin the good ol' charcoal grill to use, and WOOOOWHEEEE! Producing some good tasting fish. Try it out.

    -5-6 medium sized fish ~1'
    -2 cloves of garlic
    -1/4 cup corn oil
    -1 medium sized onion
    -1/2 cup lemon juice concentrate
    -Campbells tomato juice
    -seasonings to taste

    Gut and behead the fish. I've been using rainbow trout and small mouths lately. Chop up the garlic and onion and throw them into a deep bowl which you can fit everything into (the sma... [Read More]
  14. NCangler NCangler is offline
    Category
    Smoked and Grilled
    Views
    5,844
    Replies
    0

      Thumbs up Flying Burrito Grilled Spanish Mackerel with Mango-Avocado Yucatan Salsa

    Note: This recipe was contributed by writer Bill Morris in his article on Spanish Mackerel and comes from the Flying Burrito Restaurant in Chapel Hill, NC.

    ďA Spanish mackerel is one of the best fish in the world for grilling,Ē says Phil Campbell, owner of the Flying Burrito Restaurant in Chapel Hill. ďAnd if itís fresh, you just canít beat the flavor.Ē Campbell recommends removing the rib bones from the fillet, but leaving the skin on. Thereís no need to scale a Spanish mackerel, either... [Read More]
  15. NCangler NCangler is offline
    Category
    Soup and Chowder
    Views
    4,893
    Replies
    1
    Last Reply
    04-25-2010 12:07 PM
    by Fishngal

      Thumbs up Catfish Stew

    Recommended by my good friend Garye at work. (You can count on Garye!)

    (1-2) lbs. catfish fillets
    (3) slices bacon chopped
    (1) cup chopped onion
    (1/2) cup chopped green bell pepper
    (1) 28 oz. can tomatoes
    (2) cup peeled & diced potatoes
    (1) cup water or clam juice
    (1/4) cup tomato sauce
    (1-2) tablespoons worcestershire sauce
    (1) teaspoon salt
    (1) teaspoon pepper
    (1/2) teaspoon thyme
    (1) tablespoon Old Bay seasoning

    Cut fillets into 1" pieces. Fry bacon in large iron... [Read More]
  16. jmurphy jmurphy is offline
    Category
    Barbecue
    Views
    4,811
    Replies
    1
    Last Reply
    03-31-2010 11:29 AM
    by redbeards85

      Murphy's Barbecued Shrimp

    1lb shrimp (about the size of your ring finger once cleaned)
    2lb bacon
    2 18oz bottles Kraft original barbecue sauce
    1 package of wooden skewers

    • soak skewers in cold water while preparing shrimp so they will not burn while grilling
    • clean and de-vein shrimp. place clean shrimp in bowl of water so they don't dry out
    • cut the 1lb packages of bacon into thirds. this is easier if you leave the bacon in the plastic wrapper to cut
    • wrap each shrimp with a slice of bacon(now 1/3 slice) and sli
    ... [Read More]
  17. slow4g64 slow4g64 is offline
    Category
    Smoked and Grilled
    Views
    4,744
    Replies
    0

      Grilled Drum

    Aluminum Foil
    Butter
    Lemon Juice
    Cajun RUB
    Salt
    Pepper

    1. Take enough aluminum foil out that will fully seal the fish.
    2. Put around 3 TBS of butter in a small bowl. Add 2 TSP of Lemon Juice and a dash of salt and pepper. Heat until a liquid.
    3. Spread a GENEROUS ammount of Rub on both sides of the FILLETs.
    4. Put fish on the aluminum foil, and put the butttery mixture over the fish.. Seal off completely.
    5. I use Charcoal grill, i smoke it 10 min on one side and 10 on the other, Propane users
    ... [Read More]
  18. Topsail Angler Topsail Angler is offline
    Category
    Fried, Sauteed/Skillet
    Views
    4,334
    Replies
    1
    Last Reply
    06-04-2008 01:03 PM
    by Mattfish

      Fish in Lemon Brown Butter sauce with Almonds

    4 Large Black Sea Bass Fillets (about 1 1/2 lbs)
    1 Stick butter
    1 Lemon, juiced
    2 garlic cloves, minced
    1 Shallot, diced
    1 oz raw almonds, chopped

    Heat butter in a frying pan pan over medium heat until melted and bubbly, then add shallot and garlic. Cook until soft, about 2 minutes, then increase heat to medium high.

    Add the almonds and heat butter until the foam subsides and butter begins to turn brown being careful not to burn. Then add lemon juice all at once, this will cool the butter s... [Read More]
  19. IFISHUR12 IFISHUR12 is offline
    Category
    Soup and Chowder
    Views
    4,145
    Replies
    1

      Salmon Stew

    One of many way to prepare it. Serves 2 or 3 bowls. Double the recipe if needed.

    1 quart whole milk
    1 can pink salmon
    1 whole onion
    1/2 stick of margerine or 2 heaping table spoons of butter
    1 tsp garlic pouder
    1 tsp salt
    1 tsp black pepper

    First, open the can and drain the juice into a pot. Then empty the salmon onto a plate, pick out and discard all of the soft bones and skin that you see. As you do this, flake the fish into a pot. (The dogs and cats love the bones and skin!)
    ... [Read More]
  20. Topsail Angler Topsail Angler is offline
    Category
    Broiled
    Views
    4,032
    Replies
    0

      Red Snapper with Basil Vinaigrette

    4 6-8 oz red snapper fillets with skin
    1 teaspoon salt
    1/2 teaspoon pepper
    3 tablespoons fresh lemon juice
    6 tablespoons olive oil
    1/3 cup thinly sliced fresh basil leaves

    Preheat broiler and oil a large shallow baking pan (1 inch deep).

    Season fish all over with 1/2 teaspoon salt and 1/4 teaspoon pepper, then put, skin sides down, in baking pan. Drizzle fillets with 1/2 tablespoon lemon juice and 1 tablespoon oil (total).

    Broil fish 6 inches from heat until just cooked through, 6... [Read More]
  21. Dave B. Dave B. is offline
    Category
    Venison
    Views
    3,959
    Replies
    1

      1-800-I-got-one

    No trophy by any stretch,, but I dont eat antlers anyway!

    Had the shot at 50 yards with the muzzleloader today about 11 a.m. (after the weather had cleared up). Them backstrap fillets are gonna taste great next to grouper fillets.. Good ol' surf and turf the hard way! ha ha ha ha....

    ... [Read More]
  22. Topsail Angler Topsail Angler is offline
    Category
    Salads
    Views
    3,896
    Replies
    5

      Broccoli salad

    Broccoli Salad:
    1 large bunch of fresh Broccoli, cut up in small bite size pieces
    1/2 cup raisins
    1/2 cup Spanish Peanuts
    2 stalks celery, diced
    2 ounces real bacon bits (or 6 strips crispy bacon, crumbled)
    1 small red onion, diced

    Mix all ingredients in a large bowl

    Dressing:
    3/4 to 1 cup mayo (adjust as desired)
    1 tsp sugar
    1 tbs vinegar (I used red wine vinegar)
    Mix the three ingredients together until well blended then mix with the veggies and chill. It is best made the day b... [Read More]
  23. FishinTopsail FishinTopsail is offline
    Category
    Fried, Sauteed/Skillet
    Views
    3,631
    Replies
    3

      Speckled Trout in Apple Cider

    Now is the time a lot of us "Downeasterners" have our freezers full of speckled trout. Here is a recipe that will help free up some freezer space.

    Speckled Trout in Apple Cider

    4 speckled trout fillets
    1/2 cup apple cider
    2 tbs finely chopped onion
    1 clove finely chopped garlic
    1 tbs brown sugar
    1 Granny Smith apple, peel, core, and slice
    1 lemon
    salt and pepper to taste

    Add apple cider to frying pan and reduce. Add remaining ingrediants except trout fillets. Cook on m... [Read More]
  24. Hookeye Hookeye is offline
    Category
    Smoked and Grilled
    Views
    3,399
    Replies
    5

      Stuffed trout

    Some of the trout I catch are small, so I whip up
    some stovetop stuffing and place it inside of the fillet,
    grill the fish slowly , low heat or indirect heat until the meat flakes easy with a fork , and eat.
    This gives you a little bit more to eat with that little fellow.
  25. Dave B. Dave B. is offline
    Category
    Fried, Sauteed/Skillet
    Views
    3,309
    Replies
    1

      Wink Bass/Pan Fish on the skillet

    Very simple

    Old bay seasonin
    fresh garlic
    butter


    heat up a cast iron skillet with butter (not margarine) to med/hi heat
    put old bay seasonin in a zip loc bag (large size)

    as butter is melting in pan, throw in chop'd garlic

    now put fillets in the zip lock bag with seasonin and shake real good

    pull fillet(s) out and throw right into the pan when the butter is startin to
    brown

    cook each side till nice and firm and starting to crust/brown real good

    Serve with mashed tater... [Read More]

Display Options

Icon Legend

New Recipe
Old Recipe
Closed Recipe