I will introduce this blog post by sharing a Facebook post that was instigated by my above-pictured husband, Dave – also known as “Man Bee” here at Honeycomb Oasis. (Get it? I'm the "lady bee" and he's the "man bee"! Or you could have the "bee" be a verb – BE – and say it meaning the "Man be cooking." Either way, it's very "honeycombesque," don't you think?!?)
Here's the Facebook post...
My Man Bee has a way of cooking fish that has turned many a fish hater into fish lovers!
Many have asked for his recipe, and, while we are not ones to keep a recipe secret and refuse to share it (one of my pet peeves), there simply hasn't been a recipe to give!
Since Dave had always just winged it when he made it, doing his own thing that he himself had made up and developed over several years, he really didn't have any more to say than what's in the above post.
How could anyone say no to a face like this?!?! (She's not actually asking me for the recipe here; but I'm sure it's how her face looked when she texted me asking for it!)
Christina and her family, from Colorado, came to visit us last summer in their motor home, and Dave made his broiled salmon for them for dinner.
(Here they all are in our backyard, not actually eating the fish; just later on that evening...)
Her teenage daughter, Kat, really wanted to make it at home – they had even bought the salmon, so, wanting to know how to make it, Christina asked me for tips on making it from Dave. Since she lives a few states away, I couldn't exactly have her pop on up to the house to watch Dave at work!
So I figured it was time to finally pin him down and come up with an actual recipe – so that you don’t have to wing it and can hopefully duplicate it right in your own kitchen!
Dave's Broiled Fish
Salmon or Steelhead or Red Snapper, Sea Bass, Sole, Halibut, or Cod.* ANY fish, really. My own favorite is white flakey (once it's cooked) bottom fish.
Half ’n’ half
Pride of the West
Butter, 3/4 of a cube
AMOUNT OF FISH? Dave never weighs or measures it; he just uses whatever fish he caught that day or got out of the freezer, and makes what looks like a good amount for us – or whomever will be here – for dinner. Think of how many pieces each one might be eating, and make a little more, and even double it. Dave always at least doubles, if not triples, what we'll eat at one meal so we can have leftovers. We think it's just as good the next day... and the next... If you bought – or caught – a very large fish, I'd suggest that you filet all of it, keep out what you want to make up tonight, and freeze the rest.)
1) Cut fish pieces pretty thin – about ½” thick. (It is best if you try not to slice off a finger or piece of your hand while doing these thin pieces. Lots less bloody that way.) Dave puts the pieces in a bowl, covers them with half-n-half, covers the bowl with plastic wrap, and stores in the fridge for a half-day to a day before cooking. This neutralizes some of the fishy taste.
2) Preheat the oven to 350°. Put an oven rack into the top position.
3) Melt ¾ cube of butter in a 9 x 13” glass baking pan. (If you have a lot of fish, you may need 2 pans.)
4) Once the butter is melted, remove pan from oven and roll it around so the butter completely coats the pan’s base.
5) Re-set the oven temperature to broil/high.
6) Take a fish piece out of the half-n-half one at a time and dip it in your Pride of the West coating which you have put in a low-side pan or bowl so that you can easily turn the fish pieces in it.
7) Place the coated pieces into the melted butter in the pan, not overlapping them. (But they can touch.)
8) Broil on one side for 4-5 minutes, until the higher points start getting golden brown.
9) Pull the dish out of the oven, flip all the pieces over, and broil for the same amount of time on the other side.
And now here's the Free Printable of the above recipe so that you can choose the format you want (Word or PDF file), and it will print out onto one page. Here's how it looks... links below...
Here are two versions of this Free Printable, depending on whether or not you want to edit it:
(editable but not stable)
(stable but not editable)
If you want to keep this printed recipe in a Recipe Notebook, but don't have one, my article: "Create Your Own Personal Recipe Notebook" not only shows you how to put one together; there's even a Free Printable for the cover insert and spine!
I'd love to hear
from you if you make
this! Let me know how
it turned out!