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Dan Hernandez: Sauces and the Baja Style Fish Batter
This week in the Galley I want to talk to you a little bit about growing up some fish and one of my favorite fish to do is Halibut. One of my favorite ways I cook fish is to make skewers. I’m going to show you one technique that I like to do, especially with Halibut.
And here is some fresh Halibut that we caught recently. What I'm going to do is before I put on the skewer, I want to wrap it with some bacon. So I have some bacon and when you work with bacon you want to cook it first. You don’t want to just wrap raw bacon on here. It won’t work it so what I do is, I could get a little bit at first, take half a piece, wrap it around there, and then first I’ll put it on a piece of bell pepper, then put the bacon-wrapped Halibut.
Then the other half of piece—wrap it; and then I haves some pearl onions—slide that on there; take my Halibut—that really looks good; have some bell pepper. And you can use whatever kind of bell pepper you like. I just like—these are colored bell pepper. It adds a lot in the presentation, and if you want, you can put in another onion in here; and then take another piece.
Here I'm going to try a whole piece and just kind of show you how it looks. It’s a little bit easier working half of piece —a whole piece you’ve go to wrap all the way around it.
Then we’ll finish it off with some bell pepper with an onion; just put this right on the end here and you just put a little handle on this, you're going to work with it.
We’ll do one more for you, and be creative with this. You know, if you don’t like bell peppers; you like some other vegetables, whatever you like to work with—I’ve even used jalapeños; other things like that, and they’re making a little bit spicy.
So just be a little creative, and before we drop this on the grill— two things I want to do is take—this is my brand new Spice and Rub, and just going to spread it on there. Add a little bit more flavor to it.
And before you ever use the grill, you always want to make sure you coat it with some oil, so the fish doesn’t stick. We always want to oil it a little bit, just so the fish doesn’t stick, a nice hot grill here going. That’s what I need. And we’ll take our fish this way, right on top of the grill.
And you can do this at home on a barbecue or like I'm doing here on the boat. Just have a little barbecue on the boat. Just let it sit there. Now I just give it a light coat of oil right on top of it. This is going to taste so good. I will give it one more shot of the spices.
And what I would like to do whenever I'm cooking fish is to add some lemon and lime. I really believe it adds a lot to the flavor. We’ll just sprinkle on a little bit, put a little bit on there. You’re going to like that.
Alright let’s take a look at our fish and see how it looks. Oh that looks perfect. So what I'm going to do is just take this right off the grill. That is just perfect the way it’s supposed to look. I’m going to slide these off. And you can just slide these off and serve them however you want to serve them. You can make this a dish. You can make this an appetizer. It’s easy dish to do. And what I'm going to do is just take some of my dipping sauce, and take a piece of the Halibut. And see how the bacon’s right in there? Take a little bite.
Umm, that tastes really good. It’s a very simple dish to do. You can do this with lots of different fish—I love doing it with Halibuts—it’s easy to work with.
Again, this is the dipping sauce, a lemon line sauce that we use at the end and my Spice and Rub. If you’re having trouble finding this Spice and Rub or your dipping sauces in your stores, please visit our website and everything is there.
Well let’s get back on the water and show you more exciting action here on Sport Fishing.
Well we just made a move; we got a bunch of White Sea Bass and really quality Halibut. We want to get everybody out some fish for today. So skippers slid outside a little bit—there’s the island right there, Santa Rosa—and we’re shallow water rock fishing right now. I'm fishing really light here, Pflueger Reel, 10 pound test Cajun red line, and a Shakespeare Ugly Stick Custom Rod. And I'm just fishing in shallow here, about ninety feet—hundred feet of water.
Now we’re getting some Red Snapper, small Lings, and a couple of white fish. I don’t know what I hooked. I have a Chrome Magic Metal jig and it’s been making runs. Taking line off here and I'm sure I caught a fish like thirty pound to estimate it easier, but this is fun. I don’t know what I hooked.
Here we go. I'm just working nice and easy; pull-up when I can. Fishes made a couple of nice runs. Well I guess a nice sized Rock Fish, but on this like year, you can’t even do this, this is a spinning gear in a shallow water like this. Here it is coming up now. I'm just getting a little tired.
Oh there he is—deep color, what is that, Ling cod? What is that? Rock Fish?