Mackerel With Bacon (Makrelen Mit Speck)

Makrelen Mit Speck

Ingredients:

• 2 Mackerel
• 4 rashers of bacon
• salt and pepper
• tomatoes (for garnishing)
• butter (for greasing baking dish)

Clean the Mackerel thoroughly, carefully debone the fish removing the head and tail. Rub the fish fillets well with salt and pepper and then place a fillet on each slice of bacon. Roll and fix with a cocktail stick or tie with cotton.

Cut the washed and skinned tomatoes into thick slices and arrange these at the bottom of a well greased baking dish. Place the bacon and fish rolls on top of the tomatoes, and sprinkle with the salt and pepper. Cover the dish and bake in a moderate oven for about 20 minutes. Uncover and bake for another five minutes but do not allow the bacon to become crisp. Enjoy!

Grilled Ahi Tuna Steaks with Thyme

• Olive oil for coating
• 4 Sushi-grade Ahi Tuna Steaks
• 1 tablespoon minced fresh thyme
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 bunch of fresh thyme, soaked in cold water for 15 minutes and drained.

To make the herb rub:
Mix together the thyme, salt, and black or lemon pepper in a small bowl before sprinkling the mix on both sides of the fish.

Place the drained thyme directly on the coals. Place the olive oil coated Ahi tuna steaks over the fresh thyme, cover, and grill, turning once, (3-4 minutes on each side).
Serve the Tuna Steaks garnished with a sprig of thyme.

*Use shark, swordfish, halibut, or other firm fleshed fish steaks in place of the Tuna.

Boiled Skate With Onion Butter

• 2 lb. Skate 
• 2 large chopped Onions 
• 2 oz. butter 
• 1 tablespoon chopped Parsley
•  truffle (optional) 
• Peppercorns 
• Bayleaves and Mixed Dried Herbs
• Lemon Juice 
• 3 Cloves

Wash and trim the fish, rubbing in some salt and lemon juice and leave for one hour. Cover well with water and stew for thirty minutes with the peppercorns, bay leaves, cloves and herbs.

Cool, then carefully skin the fish and re-heat.

Melt the butter and brown the onions adding some lemon juice, chopped parsley and the truffle and stir.

Pour over the fish just before serving.

Butter Fried Catfish

Ingredients

• 1 teaspoon Ground Cayenne Pepper
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Salt (Optional)
• 1 teaspoon Ground Thyme
• ½ teaspoon Garlic Powder
• ½ teaspoon Onion Powder
• ½ teaspoon Paprika
• ½ teaspoon Dried Dill Weed
• ½ teaspoon Lemon Pepper
• ½ Cup Melted Butter
• 2 (8 ounce) Catfish fillets
• Lemon juice

Thoroughly blend the cayenne pepper, black pepper, salt, thyme, garlic powder, onion powder, paprika, dill weed and lemon pepper in a clean and dry mixing bowl. Use a brush to coat the catfish with some of the melted butter. Sprinkle the blended spice mixture on the catfish fillets on both sides.

Heat the remaining butter in a skillet over medium to high heat and fry the seasoned catfish for four to five minutes (or until the fish flakes easily with a fork). Serve with white rice. (You can pour the remaining butter from the pan over the fish and sprinkle with lemon juice.)