Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- Instructions for the Fish Boil: (Serves 6)
- 6 med. sized potatoes
- 6 onions (opt.)
- 1 c. salt
- 4 lbs. fresh fish steaks (about 12 steaks)
- Drawn butter, parsley and lemon
Direcciones
- Equipment for Indoor Fish Boils: for top of the range cooking Any long-handled barbecue forkUse large fish such as lake trout, browns, steelhead, whitefish or possibly coho. Whitefish have scales, and these must be removed. Coho and trout scales are tiny and fine and don't have to be removed. Slit the fish from vent to gills. The internal organs can be removed by cutting the gills free and pulling downward. The fish is now ready to be "steaked".
- Make cross sectional cuts 1 1/2 inches thick. (1 1/2 inch steaks cut from fish weighing 2-6 lb each will average 3 steaks per lb; cut from fish weighing 6-12 lb each will average 2 steaks per lb; and cut from fish weighing 12- 20 lb each will average 1 steak per lb.)
- Fresh fish are preferred but frzn may also be used. Allow frzn fish to stand at room temperature till they have thawed.
- Select or possibly cut uniform size potatoes to insure proper cooking. Use scrubbed new potatoes if available. Cut a thin slice from each end. Don't peel.
- Onions optional. Peel whole fresh onions. Allow one per portion.
- 1. Heat 5 qts water. Bring to boil.2. Boil potatoes with salt 18 min; place potatoes in basket and lower into boiling water. Cover. Bring to a boil. Add in onions and 1 cup salt. Cover and start on medium heat. Boil 18 min. Regulate heat to produce a steady roll action boil with vents open.
- 3. Boil fish 12 min and test for doneness: add in fish. Cover and boil 12 min. To test for doneness spear a potato and a fish steak. Don't over cook. The cooking time may vary 2-3 min either way depending upon the size of the potatoes and the size of the fish steaks. Cook fish only till it can be flaked easily with fork.
- 4. Drain and serve with drawn butter, parsley and lemon.
- 5. Trimmings: Cole slaw, pickles, garlic bread, butter for potatoes, a beverage and pie are the traditional fare of the fish boil.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 12 servings | |
| Calories 358 | |
| Calories from Fat 154 | 43% |
| Total Fat 17.12g | 21% |
| Saturated Fat 2.41g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 9511mg | 396% |
| Potassium 974mg | 28% |
| Total Carbs 18.82g | 5% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.79g | 2% |
| Protein 32.8g | 52% |
