Wow, we just went from a slow crawl to a full sprint with the fishing opportunities. In the last week, ling cod, halibut, and spot prawn seasons all opened around here.
I’ve been so busy fishing, nay, catching, and cooking said catch; I haven’t had a chance to do any writing.
I’ve got stories to share and techniques to cover, but right now I’m going to toss you a quick recipe, because I’m getting a backlog of dishes I want to share with you.
I apologize for the quality of the photos, most of them are simply cell phone pics.
This weekend, to go along with the opening of three seasons, we had amazing summer-like weather. I couldn’t resist breaking out the grill and combining a couple of the catches I had just made.
Grilled Spot Prawn & Ling Cod Skewers w/ Cilantro Ginger Marinade
- Juice & zest of 4 limes
- 2 oz. ginger, peeled & sliced
- 1 jalapeno
- 4 or 5 cloves of garlic
- 1 shallot, peeled & chopped
- a small handful of cilantro leaves
- 1 cup of olive oil
Puree all the ingredients in a blender or food processor.
- 1 lb peeled spot prawn tails
- 1 lb ling cod filet, cut into 2” cubes
- 1 red pepper, cut into large squares
- 1 green pepper, cut into large squares
- ½ an onions, cut into large squares
- ½ a large tomato, cut into large squares (or whole cherry tomatoes)
- whole mushroom caps, 12 each
- other optional vegetables of your choice, asparagus, zucchini, brussel sprouts, etc.
Combine all the ingredients in a large bowl, along with the marinade, and gently but thoroughly mix.
I used long, metal skewers, but you can divide them up over any lengths of skewers you want. Also, bamboo/wooden skewers are fine, just make sure to soak them in water first so that they don’t burn.
As you can see from the photos above, I served mine with basmati rice & naan bread. Pita bread works too. Whichever bread you use, be sure to toss it on the grill for a moment as well, to add a little extra crunch & flavor.
Did I mention I saved the lingcod bones to make fish stock? Read about that in the next post.