Bass & Crappie, Brined & Grilled with Victoria Loomis
This week's recipe brought to you by:
Victoria Loomis the Gatherin' Girl
My son, Kobe and I can hardly wait for school to end and summer to begin. As the end of the school year approaches, we start fishing, awaiting the annual spawn. This is when pier fishing is a sure shot at a crappie and bass. We each do our part to prepare, and take turns sharing the load. This year has been particularly special. Kobe has taken interest in learning how to efficiently clean what we catch on his own.
Who’s the better fisherman?
Well, that depends on who you ask.
This Recipe and procedure can be translated to most freshwater fish. We have tried it with Bass and Crappie thus far.
Serves 4 - 6 people generously.
Special Equipment: Sharp fillet knife / small blender or food processor for salad dressing
2lbs bass or crappie filets
1 QT water
¾ C Kosher salt
¼ C brown sugar
¼ C Maple vinegar (you can sub apple cider vinegar)
1 Tsp Juniper berries
1 Tsp whole peppercorns
3-4 Bay leaves
1 lemon - sliced, squeezed and added to it
4 garlic cloves
2 C ice
Salt and Pepper to taste
Salad greens of your choice
Fresh Raspberry Vinaigrette
1 C fresh raspberries
1 Tsp Chia seeds
2 tbsp honey
½ tsp ground mustard
¾ C sunflower oil (or any light salad oil)
¼ C Balsamic Vinegar
For Dressing :
- Blend all ingredients leaving out oil.
- Once ingredients are blended well, slowly add oil.
How to make it:
- Filet fish, rinse, set aside.
- Bring all brine ingredients to a boil, remove from heat.
- Add Ice, and refrigerate until the brine is COMPLETELY cooled.
- Place Fish filets in brine, refrigerate for 30 minutes.
- Remove fish from brine, and RINSE.
- Use dish rag or paper towel to pat filet dry.
- lightly coat with oil.
- season with salt and pepper.
- Grill for roughly 2 minutes on each side at a medium to high temperature.
A brine is a great way to prevent proteins from drying out when being cooked, as well as imparting flavor.