When the fishing is done, the great eating begins! Fresh fish with its Omega-3 oils is not only good for you, but it's delicious too. Here are some of Kevin Brock's favorite fish recipes. Got a favorite to share too? Send it in!
Salmon Wraps - Quick and Easy for Salmon Leftovers
- Pre-baked Alaskan salmon, with bones removed
- 1/4 cup chopped red onions
- 1/4 cup chopped calamata olives
- 2 Tbsp of chopped Italian flat leaf parsley
- 1 tsp of grated lemon zest (lemon peel)
- 2 tsp lemon juice
- Dash of salt and pepper
- 2 tsp of olive oil
- 3 10” whole-grain tortillas
- Baby arugula lettuce
- 3 Roma tomato slices (they are less watery)
- Flake salmon with a fork.
- Mix in the onions, olives, parsley, lemon zest, lemon juice, salt and pepper to taste, and olive oil.
- Take one-third of the mix and mound it in the center of a tortilla. Add several pieces of baby arugula, and one tomato slice to the top.
- Fold over 2 sides of the tortilla to tuck in the filling. Then start on one un-folded side and roll the tortilla tightly, keeping the filling in, until it’s all enclosed in the wrap.
- If you’re not going to eat it right away, wrap it tightly in plastic wrap. To serve later: unwrap the plastic and cut on a diagonal into two halves. Two halves will serve one person. This recipe makes 3 wraps.
Lemon-Garlic Broiled Halibut Fillets
Prepare the halibut fillets for the broiler or cook on the grill. Can be pepared a few hours ahead of time for an easy fuss-free dinner. Serve with wild rice and fresh salad for a no fuss meal.
- 4 halibut fillets, about 6 to 8 ounces each
- Salt and pepper
- 3 tablespoons butter
- 3 cloves garlic, finely minced
- 2 tablespoons lemon juice
- 1/2 teaspoon dried leaf basil
- 1 tablespoon fresh chopped parsley
- Lemon slices
- Parsley leaves
- Place halibut fillets skin side down on greased baking pan or greased rack of broiler pan. Sprinkle with salt and pepper.
- In a small saucepan, combine butter, garlic, and herbs. Heat over low heat until butter is melted and garlic is softened, about 1 to 2 minutes. Spoon butter mixture over each fillet. If making ahead, cover the pan and refrigerate for 2 to 4 hours, or until ready to cook.
- Heat broiler. Broil halibut for about 10 minutes, or until it flakes easily when tested with a fork. Garnish with parsley leaves and lemon slices, if desired.
Savory Halibut Enchiladas
Prep Time: 25 Min
Cook Time: 1 Hr 47 Min
Ready In: 2 Hrs 12 Min
- 2 pounds skinless halibut fillets, cut into large pieces
- 1 pinch garlic powder
- Salt and ground black pepper to taste
- 1 bunch green onions, chopped
- 1 green bell pepper, finely chopped
- 1/4 cup coarsely chopped fresh cilantro
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded cheddar cheese (for step 2)
- 2 (10 ounce) cans enchilada sauce
- 8 flour tortillas
- 1 cup shredded cheddar cheese (for step 4)
- 2 avocados - peeled, pitted, and sliced
- Preheat oven to 375 degrees F (190 degrees C).
- Season the halibut with garlic powder, salt, and pepper; cook in microwave until slightly cooked, about 2 minutes. Mix together the green onion, bell pepper, cilantro, sour cream, mayonnaise and 1 cup cheddar cheese in a bowl. Gently fold the halibut into the mixture.
- Prepare a 9x13 baking dish with cooking spray. Pour 1/2 of a can of enchilada sauce into the bottom of the baking dish.
- Pour 1 can of enchilada sauce into a bowl. Dip the tortillas, one at a time, into the sauce to lightly coat. Spoon the halibut in equal portions into the center of each tortilla. Make the enchiladas by tightly rolling the tortillas and place seam-side down in the baking dish. Pour the remaining enchilada sauce over top of the enchiladas. Sprinkle with 1 cup cheddar cheese. Cover the dish with aluminum foil.
- Bake in preheated oven for 45 minutes. Top with avocado slices to serve.
For a change of pace, this recipe is a family favorite.
- 1 1/4 pounds halibut, striped bass or tilapia fillet, cut into 4 portions
- 1 teaspoon ground cumin, divided
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 1 10-ounce can diced tomatoes with green chiles
- 1/4 cup sliced green olives with pimientos
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon extra-virgin olive oil
- Preheat oven to 450°F.
- Coat a baking sheet with cooking spray. Arrange fish on baking sheet. Season with 1/2 teaspoon cumin, salt and pepper.
- Combine tomatoes, olives, cilantro, oil and the remaining 1/2 teaspoon cumin in a small bowl. Spoon over the fish.
- Bake the fish until flaky and opaque in the center, 12 to 15 minutes. Serve immediately.
BBQ Boneless Trout or Salmon
- Whole cleaned trout or lake salmon (take heads off)
- Garlic salt
- Real butter
- Get BBQ nice and hot.
- Wrap fish and 1/8 stick of real butter in aluminum foil, place on grill.
- Cook for 5 minutes, then flip over for 5 minutes more (may take longer with larger fish).
- Unwrap carefully (as it will be hot!).
- The skin will just peel away from the meat, then you can separate the meat from bones with a fork. (This takes a little practice, but will go very quickly once you get the hang of it.)
- Season fish with garlic salt and pepper (to your liking), then squeeze fresh lemon over it.
I like to have a small bowl of garlic and butter melted, then slowly pour some on the fish (not too much). You can add this to a salad, or eat it as a main course. It's fast, easy, no waste, and your kids will love it (no bones).
- Boneless Striper fillets (fresh is best)
- 2 sticks of butter
- Chopped garlic
- Chopped red onion
- Salt and pepper
- Cajun pepper (if you like heat)
- Clean thoroughly and cut striper into small chunks.
- Melt butter in large sauce pan (medium heat).
- Add garlic.
- Add onion.
- Salt and pepper striper lightly.
- Add striper.
- Cook only a few minutes on each side until fish is pure white and flakes apart.
Easy and great tasting!
Kevin Brock demonstrates professional fishing tips and techniques at Bass Pro Shops, upcoming dates posted when available.
Listen to Kevin Brock live on Saturday mornings from 6am-8am on the California Sportsmen Radio Show, on KHTK 1140 AM Sacramento, California. Techniques and secrets for Northern California waters are discussed in detail with host Sep Hendrickson.