View Full Version : AJ recipes
11-12-2002, 07:52 AM
I speared a 25# AJ this past weekend freediving and I am wondering what is your favorite way to eat it? I know you West Coast and Panhandle guys spear them routinely and I thought I would try it for the first time. The fillets are in the fridge but my wife will do the cooking (except if it involves the grill) so be specific.
11-12-2002, 10:08 AM
No Bones, No Bloodline
Soak in Italian Dressing a few hours or over night.
Cook the bricks on the grill until well done. You have to have a good grill tates cooked in. Make a really good cesar salad or any type and break up the fish over the salad.
11-12-2002, 10:35 AM
Cajun fish fry mix. This is good on AJ, snapper and grouper.
IMNSHO On any jack it's necessary to peel off bloodline and bones.
Cube to about 1" max thickness, Fry in hot peanut oil until _just_ brown.
Alternate is to slow smoke or jerk it.
Smoked AJ salad is to die for.
Jerked AJ (as in beef jerkey) is a good trail, desk, or boat snack. So is jerked 'cuda and shark.
AJ nori isn't bad, although I think fresh Cobia is a bit better here.
11-12-2002, 03:01 PM
1) wipe w/ butter, season to taste, cover with apple slices and bake for 25 minutes at 300F in a brown paper grociery bag.
2) Throw away fish and eat brown paper bag.
3) This recipe works well also with frozen kingfish steaks.
11-12-2002, 03:15 PM
I have tried that recipe Capt.Gene but my bag still tasted like worms.
11-12-2002, 04:57 PM
Got this one from a local guy over on the FS forum named "fishnman", and it's pretty good w/ fresh AJ...
Here goes another one.
FISH: Snapper, Grouper or Amberjack ( Truly trust me on the A.J.)
1) melt 1/2 stick of butter in frying pan (low heat)
2) add 1/4lb. of fresh scallops (if large cut into 1/4in chuncks)
3) add 11/2 tbs. of garlic
4) Add 1pt. of Heavy Whipping Cream
5) Saute for 10min. (low heat)
6) Add 2 spoonsfull of sugar & stir constantly for 2-3 min.
In a pan approx. 5x8 with 2in. sides spoon out scallops into pan
Place fish on top of scallops ( 4"x5"x 3/4" thick)
Pour remianing cream sauce over fish till it just covers fish
Place in preheated oven 350*
Bake for 5 to 7 min. then pull out and cover with Parmisian Cheese
Place back into oven under the broiler (HIGH) and cook till cheese starts
to crunchie brown. ( turn oven to broil as soon as you pull out to cover
11-12-2002, 06:35 PM
I think its best directly on the grill. marinated and spiced. just about anything you like will probably be good on it.
11-12-2002, 08:49 PM
Thanks guys for all your recipes. I will try them (I sure have plenty left). I have not started cooking them yet cause I got some hogs and I always like to eat them fresh first.
P.S. Charlestondiver, worms are protein too (yummy!). Honestly, I did not see any worms when I was filleting. I have thrown away a mutton before with worms and I don't think you would expect to find them there.
11-12-2002, 10:51 PM
don't forget to get skewers to shishkabob the worms...........hey, i'm from boca too.......i probably know you ,, who are you? i just prefer chatting on the west coast board because all the east coast guys suck
11-13-2002, 06:17 AM
Suck THIS, fishhunta!:D
11-13-2002, 06:50 AM
Slow smoked is the best way!!!! Soak it in a brine solution overnight and smoke it all day!!!!
11-13-2002, 07:11 AM
<Slow smoked is the best way!!!! Soak it in a brine solution overnight and smoke it all day!!!!>
Then feed the fish to the cat and drink the brine - Delicious!!
11-13-2002, 07:15 AM
or you could do AJ bong hits and brine shots:D
11-13-2002, 04:41 PM
ok not all east coast guys suck, the ones who found this board are cool- that would include me
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