Call for WSB Recipes - Kayak Fishing Adventures on Big Water’s Edge

dsafety · 01-04-2010, 08:39 PM

OK, so the word is out that Eric and I, plus a few others have recently caught some WSB. There will be more to come, I am sure.

I can't speak for Eric but mine was the first WSB that I have ever had the pleasure to cook. I gave away about half the fish to neighbors and cooked up a very delicious first meal last night using a tried-and-true simple grilling recipe.

I dusted the fillets with garlic salt and paprika, followed by lime juice and olive oil. These seasoned fillets were cooked skin side down over a medium hot grill until almost done. I flipped the fillets and cooked them for a couple more minutes to give a little color to the tops.

The fish turned out great. How could it not. According to most surveys WSB is one of the best tasting fish in the sea. The only problem with my rendition was that with two inch thick fillets, the seasoning did not penetrate very far so many of the bites were less flavorful than they could have been.

I have searched this forum and the web for some interesting recipes for WSB and have found very few. I still have about 10 pounds of this wonderful fish to eat and am looking forward to trying some new recipes.

If you have something to share, please post.

Note the the administrators. It would be nice to have a permanent recipe thread where our members and guests could post their killer recipes.

Bob

01-04-2010, 08:39 PM	#1
dsafety Olivenhain Bob Join Date: May 2008 Location: Olivenhain, CA Posts: 1,121	Call for WSB Recipes OK, so the word is out that Eric and I, plus a few others have recently caught some WSB. There will be more to come, I am sure. I can't speak for Eric but mine was the first WSB that I have ever had the pleasure to cook. I gave away about half the fish to neighbors and cooked up a very delicious first meal last night using a tried-and-true simple grilling recipe. I dusted the fillets with garlic salt and paprika, followed by lime juice and olive oil. These seasoned fillets were cooked skin side down over a medium hot grill until almost done. I flipped the fillets and cooked them for a couple more minutes to give a little color to the tops. The fish turned out great. How could it not. According to most surveys WSB is one of the best tasting fish in the sea. The only problem with my rendition was that with two inch thick fillets, the seasoning did not penetrate very far so many of the bites were less flavorful than they could have been. I have searched this forum and the web for some interesting recipes for WSB and have found very few. I still have about 10 pounds of this wonderful fish to eat and am looking forward to trying some new recipes. If you have something to share, please post. Note the the administrators. It would be nice to have a permanent recipe thread where our members and guests could post their killer recipes. Bob