Red horse sucker
08-26-2016, 02:17 AM
#1
Nontypical Buck
Thread Starter
Join Date: Dec 2005
Location: MICHIGAN
Posts: 2,568
Red horse sucker
A great canning fish but is great fresh also.
Ingredients:
1 fish (a red horse sucker in this case)
2 tsp oregano
1/2 tsp kosher salt
1/2 tsp pepper
1 tbsp lemon juice
Grape leaves, sufficient to wrap completely around your fish.
Gut and scale the fish. Do not remove the head or anything else. Lay the whole fish down on the fresh (or preserved in salty water) grape leaves. You can substitute aluminum foil if grape leaves are unavailable. Drizzle the fish all over with lemon juice, inside and out. Sprinkle the oregano, salt and pepper all over. Wrap the fish up in grape leaves or in the foil. Bake in an oven until the eyes are completely white. The time needed to bake a fish varies depending on the species and the length. A 12 inch red horse should be done in 15 minutes at 375 degrees F.
Open up the foil or the grape leaves and go to work on the fish with a fork. If you are gentle in prying each bite off of the fish then you can avoid eating any bones.
Al
Ingredients:
1 fish (a red horse sucker in this case)
2 tsp oregano
1/2 tsp kosher salt
1/2 tsp pepper
1 tbsp lemon juice
Grape leaves, sufficient to wrap completely around your fish.
Gut and scale the fish. Do not remove the head or anything else. Lay the whole fish down on the fresh (or preserved in salty water) grape leaves. You can substitute aluminum foil if grape leaves are unavailable. Drizzle the fish all over with lemon juice, inside and out. Sprinkle the oregano, salt and pepper all over. Wrap the fish up in grape leaves or in the foil. Bake in an oven until the eyes are completely white. The time needed to bake a fish varies depending on the species and the length. A 12 inch red horse should be done in 15 minutes at 375 degrees F.
Open up the foil or the grape leaves and go to work on the fish with a fork. If you are gentle in prying each bite off of the fish then you can avoid eating any bones.
Al
08-27-2016, 08:18 PM
#2
Nontypical Buck
Join Date: Sep 2006
Location: Tennessee
Posts: 4,264
I love cooking whole fish like this (mostly freshwater bass, and saltwater fish during summer vacation)---but had never even considered using grape leaves! My wife doesn't find the taste of grape leaves agreeable like I do, but next time I might do one of the fish in this way to compare.
