|
Waterfowl Forums |
|
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|
|
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
MOGOLLON
RIM – The deep snow drifts across backcountry mountain roads
have melted and now Arizona’s picturesque trout lakes in the
national forests are not only accessible, most have filled and
spilled as well, creating premium fishing conditions not seen in
more than a decade.
Fishing Links |
|
Arizona
fishing |
|
arizona
fishing charters |
|
FishinAZ.com
Southern AZ Fishing Resource for Everyone |
Disability |
Fishing Has No Boundaries
We introduce specialized equipment to aid the disabled angler and create avenues of recreation for many, who thought because of their disability, they could never fish, or fish again. Any person with a disability is eligible to participate in our events, regardless of disability. There are absolutely no restrictions on type of disability, age, race, gender, state or residence or any other factor. All are welcome. Currently we have 12 events in 8 states with 2 new events to be added this year. We have hundreds of participants and volunteers each year.
Recipes |
LEMON PEPPER FISH
This is another recipe that works well with several types of fish. We typically do this with Bass
(Remember! You should only cook Bass taken from private lakes.
Bass taken from public impoundments and cooked should be hazardous to your health - Capture and Release!!) or Crappie.
The one catch is, this recipe requires one of those neat wire fish cookers.
Ingredients
-
6-8 large Fish Fillets
-
1/2 cup Margarine
-
1/2 cup Lemon Juice
-
Lemon Pepper
-
Garlic Powder
-
Salt (optional)
Take fish fillets (if frozen thaw first) and place them on large tray/platter.
Melt margarine and mix with lemon juice and garlic powder (salt if needed).
Pour this warm mixture over fillets, put on a light coat of lemon pepper, and allow to marinade (turning occasionally)
for 30 minutes to 1 hour (the longer the marinade the stronger the flavor).
Fire up the grill and set it for medium heat.
Place fish into wire cooker, sprinkle with lemon pepper again, and place on grill, when fish starts to brown, turn over.
During this process repeatedly brush fish with marinade, and lemon pepper (as required to taste).
Cook fish until well done.
Serve with twice baked potatoes, baked beans, and Texas style toast , or steamed vegetables, French bread and bottle of Chardonnay
PICKAPEPPA FISH
This recipe is for those of us who like to cook but hate to clean up.
I found the sauce for the first time while diving on Grand Cayman but it is now available in most grocery stores.
This recipe works well with any flaky type fish (Crappie, Sauger, Orange Ruffy, etc.).
Ingredients:
1 bottle Pickapeppa Sauce
6 large Fish Fillets
2 large Onions
1 large Bell Pepper
10-15 fresh Mushrooms
Garlic Powder (or fresh Garlic if you have it)
Red Pepper
Salt (optional)
Cut onions into quarters, slice bell pepper (if in season use Red Bell Pepper) into 3/4" strips, wash mushrooms thoroughly - leave whole.
Then take large piece heavy-duty aluminum foil and form area large enough to hold all of the above.
Place all the ingredients into foil "pan", pour whole bottle of sauce over ingredients, sprinkle with garlic powder (to taste), salt (?), and red pepper.
Form lid of "pan" with another large piece of aluminum foil.
This may be cooked on the grill, on the campfire (if on camp fire use two thickness of foil for "pan"), or in the oven.
Cook until fish easily flakes - vegetables should remain crunchy. Remove from grill (or fire), serve with steamed Green beans or other vegetables.
The best part is you throw away the pan! Serves 3-4.
Source WILD GAME RECIPES
Crawfish Etouffee
-
2 sticks butter -- (8 ounces)
-
1/2 cup flour
-
1/2 cup chopped onion
-
1/2 cup chopped green pepper
-
1/2 cup chopped celery
-
2 cloves garlic -- minced
-
1 teaspoon salt
-
1 teaspoon cayenne pepper
-
1/2 teaspoon black pepper
-
1/4 teaspoon thyme
-
2 cups fish stock
-
2 pounds crawfish tails, peeled
-
1 cup chopped green onions, with tops
-
3 tablespoons brandy or sherry -- optional
Make a roux of 1 stick of butter and flour, cooking over low heat until flour is dark brown; stirring constantly, 20 to 30 minutes.
Add the chopped vegetables and seasonings; cook until vegetables are softened. Gradually stir in stock and let simmer 15 minutes or until thickened.
Add crawfish, green onions, remaining butter, and brandy;
bring to a simmer. Simmer 4 to 5 minutes, cover, remove from
heat, and let sit 15 minutes. Serve hot around a mound of
rice.
Serves 4.
Source Cajun Cuisine & Recipes
Fried Fish Tacos
Active time: 45 min Start to finish: 45 min
1 qt vegetable oil
12 to 16 corn tortillas
1 cup all-purpose flour
2 teaspoons salt
1 cup beer (not dark)
1 lb cod fillet, cut into 3- by 1-inch strips
Accompaniments: shredded lettuce, sour cream, avocado slices, chopped or sliced radish, red or green salsa, and lime wedges
Preheat oven to 350°F.
Heat 1 inch oil in a 10-inch heavy pot (2 to 3 inches deep) over moderate heat until a deep-fat thermometer registers 360°F.
Meanwhile, separate tortillas and make 2 stacks of 6 to 8. Wrap each stack in foil and heat in oven 12 to 15 minutes.
While tortillas warm, stir together flour and salt in a large bowl, then stir in beer (batter will be thick). Gently stir fish into batter to coat. Lift each piece of fish out of batter, wiping any excess off on side of bowl, and fry fish in batches, turning once or twice, until golden, 4 to 5 minutes. Drain on paper towels.
Increase oil temperature to 375°F and refry fish in batches, turning once or twice, until golden brown and crisp, about 1 minute. Drain on paper towels.
Assemble tacos with warm tortillas, fish, and accompaniments.
