Perchin' for Chipotle Roasted Fish (with a low-carb side that can't miss)
Like 3 Dislike 0 Published on 18 Dec 2017
Lately Pinterest is inundating me with emails of fish recipes. Sometimes I find one that fits my diet, like Chipotle Roasted Fish. Wouldn’t it be great to catch our own fish? Click SHOW MORE for info on the equipment, the fish, the lake, and the recipes.
Special thank you to Big Boy70 who contributed the ending gag! Thanks so much my friend!!
- - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - -
THE BOAT: is a Bass Hunter that I ordered from Bass Pro Shops 13 years ago is discontinued. A subscriber informed me that he found the boat sold here: https://www.sportsmansguide.com/product/index/bass-hunter-ex-boat?a=670576.
THE MOTOR: A Minn Kota, Endura 55 with short shaft for small boats. It has 55 LBS of thrust on a single 12v, deep cycle battery. This model has been discontinued.
THE LIVE BAIT: mealworms fixed to a 1/16 oz. Gopher jig head with #4 hook. The bobber used was a medium size Rocket Bobber.
THE LURE: a 3 inch Berkley Gulp minnow attached to a 1/16 oz. Gopher jig head.
THE SPINNING REEL is a Pflueger Trion GX-5. This model is no longer made.
THE SPINNING ROD is a tiny Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 LB line test recommended). It can be found on Amazon, and Fish USA.
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB mono equivalent.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It is 12’ at it’s deepest. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS AND RETURN LARGER BASS: Biologists did an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, https://www.inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The main camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “South of the Border,” purchased from audioblocks.com
SIMPLE TOMATO AND AVOCADO SALAD
Recipe from here: http://www.food.com/recipe/simple-tom...
Shown in my prior YouTube video here: https://youtu.be/rXttL4e0EBE
INGREDIENTS (I would double this recipe next time to get 2 to 4 servings)
2 medium vine ripe tomatoes, chopped
1 avocado, chopped
⅓ cup diced red onion
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
salt and fresh pepper
DIRECTIONS
Combine all ingredients in a medium bowl and toss together.
Let stand 5 minutes before serving.
CHIPOTLE BAKED FISH
Recipe from https://www.williams-sonoma.com/recipe/chipotle-baked-fish.html
Ingredients:
2 yellow onions, halved and sliced
Salt, to taste
4 chipotle chilies in adobo
4 tsp. adobo sauce from chilies
1 to 1½ LBS. yellow perch fillets, or other mild fish
2 limes, halved
2 to 3 Tbs. chopped fresh cilantro leaves
Directions:
Roast the onions
Preheat an oven to 350°F. Rub a shallow baking dish with a little olive oil. Spread the onions in an even layer in the dish and season lightly with salt. Roast, stirring once or twice, until softened and just beginning to brown, about 20 minutes.
Season the fish
Meanwhile, cut the chiles in half lengthwise, then finely chop the flesh. Place the chopped chiles in a small bowl, add the adobo sauce and stir to form a paste. Place the fillets on a plate, season lightly on both sides with salt and then rub both sides with the chili paste.
Roast the fish
Arrange the fillets on top of onions. Bake until the fillets begin to flake easily with a fork, 10 minutes or so depending on thickness. Squeeze the juice from the lime halves over the fillets and onions, garnish with the cilantro and serve. Serves 3 to 4.