Black Hawk Recipes
Now that you've caught your fish, how will you cook it?
Stay tuned here for some great recipes those of us at the Black Hawk love to make (and eat!)
Have a great recipe? Send it to Heather, and maybe it'll get on this page too!
Black Hawk Striped Bass Crab Cakes
2 pounds freshly skinned striped bass
2 heaping Tablespoons mayo
1 heaping Tablespoon Dijon Mustard
2 cups Italian flavored bread crumbs
1 cup chopped onion
1 cup chopped green pepper
2 Tablespoons extra virgin olive oil
Optional: (but recommended)
1 cup chopped celery
1 teaspoon Old Bay Seasoning
Crushed red pepper flakes to taste
1. Clean the fillets- be sure to remove all the red meat. Then cut bass into 4" pieces.
2. Poach until done- white and flakey, about 10 minutes
3. Place cooked fish in colander and press out as much water as possible. Leave in colander to cool.
1. Chop all vegetables into very small pieces.
2. Saute green peppers, onions and celery in olive oil until tender. Set aside to cool.
To Make Cakes:
1. In large mixing bowl, combine mayo, mustard, eggs and vegetables.
2. Add in Old Bay and red pepper flakes.
3. Flake the fish and add to the mixture. Mix until well combined. Do not overmix.
4. Mix in bread crumbs a little at a time, until the mixture is easy to form into patties. Do not add all the breadcrumbs at once or the mixture will become hard.
5. Using your hands, form cakes from the mixture.
For best results, refrigerate cakes for at least one hour before cooking!
To cook, pan fry in olive oil and butter until browned and heated through. Alternatively, you can bake the cakes for 30-45 minutes at 350 degrees.
Serve with tartar sauce or cocktail sauce.
Striped Bass and Shrimp Ceviche
Thank You Tony S for this recipe
1 lb. super fresh wild striped bass fillet—skinned (all red tinged flesh removed) - cut into 1/2 inch cubes
1/2 lb. Large cocktail cooked shrimp - cut into 1/4 - 1/2 inch pieces
10 fresh limes - Juiced
1 orange - Juiced
1 lemon - Juiced
2 cloves garlic minced
1/2 a red onion, finely chopped
1 large or 2 small jalepeno peppers - finely chopped
1 small red pepper - finely chopped
1 small green pepper - finely chopped
1 orange or yellow pepper - finely chopped
1/2 cup of finely chopped (stems removed) cilantro
2 medium tomatoes (in season) - diced or 1 cup of cherry tomatoes (halved)
2 T olive oildash of salt and pepper to taste
1/2 cup olives (your choice) - finely chopped
2 ripe avocados -1/4 inch cubes (save a few pieces for garnish)
2 slices lime (for garnish)
In a bowl, combine juices (enough to submerge fish) add fish and cover and refrigerate for about 2 - 4 hours (Your choice)Remove most of citrus juice (leave enough for a light sauce). Gently stir in rest of ingredients. Serve in small bowls or martini glasses and garnish with extra avocado cubes and lime slices. Serve with tortilla chips
SHORELINE STRIPED BASS
A very easy and delicious way to prepare our famous
stripers from Long Island Sound.
Thanks, Kim P for this recipe!
Serves 4, or 2 very generously
Preheat oven to 350F
Spray 9x13” baking dish with PAM
Filet and skin bass and cut into serving-size portions
Place in ziplock bag:
- 1 stack RITZ crackers
- salt & pepper to taste
- A few good shakes of onion powder or garlic powder, a shake of cayenne pepper (optional if you like it spicy), and some chopped parsley. Feel free to experiment with seasonings.
Seal bag and crush with rolling pin to make seasoned crumbs. Place crumbs in low wide dish.
Melt a stick of butter. Dip filets in melted butter – both sides
Dip one side only of filet in crumbs. Place in baking dish crumb side up. When all fish has been coated, sprinkle remaining crumbs over fish.
Bake uncovered in preheated oven apx. 15-20 min. per 1" of fish - give or take, or until it is opaque/white and flakes easily. Serve immediately with lemon wedges. For a special presentation, instead of the 9x13” pan, you can bake the filets in small individual oval dishes just like a restaurant.
Linda Too Bluefish Salad
Cut away dark parts of filets and throw them away
Steam the filets until the thick parts are done (about 5 minutes, maybe slightly more or less)
Refrigerate until filets are cool
Flake the fish into a bowl. Add minced onion, minced celery, coarse ground pepper, mayo, and sweet relish to taste.
Serve alone or on sandwiches.