Smoked and Grilled - NC Angler Fishing Recipes
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Recipe in Category: Smoked and Grilled

  1. slow4g64 slow4g64 is offline
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    Smoked and Grilled
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      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]
  2. DownEastFisherman DownEastFisherman is offline
    Category
    Smoked and Grilled
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    1,543
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      Thumbs up Grilled Mahi Down East Style

    278663518_d118a28c55 Well if you happen to have some Mahi Laying around this is a good recipe to try..

    Take your Mahi fillets and cut it into steaks (Leave the skin on)
    Get a container and drizzle olive oil in the bottom (I used the FoodLion pure Olive oil instead of extra virgin)
    Put your steaks (skin side down) in and drizzle w/ the olive oil
    Juice 1 lemon over top of the steaks
    Season to taste w/ Basil, Garlic Powder, White Pepper (this is important use white it tastes better trust me... [Read More]
  3. Topsail Angler Topsail Angler is offline
    Category
    Smoked and Grilled
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    8,386
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    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]
  4. Topsail Angler Topsail Angler is offline
    Category
    Smoked and Grilled
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    9,239
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    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]
  5. Dave B. Dave B. is offline
    Category
    Smoked and Grilled
    Views
    13,038
    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]
  6. Hookeye Hookeye is offline
    Category
    Smoked and Grilled
    Views
    3,321
    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.
  7. Dave B. Dave B. is offline
    Category
    Smoked and Grilled
    Views
    2,178
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    0

      Tropical-Style Mahi Mahi

    Tropical-Style Mahi Mahi


    This recipe was shared by Dr. Hans Vogelsong of the Recreation and Leisure Services Department at our alma mater, ECU. Hans is living in Greenville now, but tells of times growing up in Florida and enjoying dolphin on the grill. This recipe sounded a bit odd at first, but sure is worth trying. While it is different from anything I've tried before, it is indeed a moist way to prepare fish. I tried it with dolphin, but bet it would be good on other fish as well. Give... [Read More]
  8. bluefish bluefish is offline
    Category
    Smoked and Grilled
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    2,581
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    0

      Grilled Trout w/ hot bacon balsamic dressing

    Using either fresh water or saltwater trout, take the fillets (skin on) and pat them dry. Use salt and pepper to season. Place on a very hot grill, flesh side down for 30 seconds, turn (to get nice diamond grill marks) for 30 seconds more, then flip over. To prepare the dressing, render 1/4 # bacon until crispy. Remove from pan. Add 1/2 of an onion (small diced). Add 1 clove of garlic (minced) and one shallot (minced). Reduce heat and cook for 1 minute more. Add 1/3 cup of both balsamic vinegar... [Read More]
  9. trouthunter trouthunter is offline
    Category
    Smoked and Grilled
    Views
    5,914
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    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]
  10. NCangler NCangler is offline
    Category
    Smoked and Grilled
    Views
    5,698
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    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]
  11. Dave B. Dave B. is offline
    Category
    Smoked and Grilled
    Views
    21,160
    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]

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