Mohr Fish

06/17/2012

06/12/2012

08/28/2011

Note: Any remaining barbecue sauce can be served on the side.

1/2-inch piece fresh ginger root, peeled and roughly chopped
1 clove garlic, roughly chopped
2/3 cup tomato Catsup
1 tablespoon vegetable oil
grated zest and juice of 1 orange
1 tablespoon light brown sugar
4- to 5-ounce pieces salmon fillet with the skin on per person

To make the sauce, put all the other ingredients except the salmon in a blender or food processor and process until well blended. Transfer to a bowl and set aside for at least 2 hours.

An hour before cooking, generously brush the flesh side of the fish with the sauce; set aside.

Put the pieces of fillet into a wire fish rack. Cook the fish, flesh side down, over glowing coals. After about 3 minutes turn it over, brush the top with a little more sauce and grill for 3-4 minutes longer or until a skewer can easily be pushed through the center of the fillets.
SERVES 2-4

08/19/2011

Mohr Fish is officallly on yelp! If you have taken a trip out with Captain Mike please go to the link above write a review!

08/19/2011

1 tablespoon vegetable oil
1 small onion, chopped
1 teaspoon curry paste
1 1/2 cups cooked mashed potatoes
12 ounces salmon, poached, skinned, b***d and flaked
3 tablespoons chopped cilantro
salt and pepper
2 tablespoons all-purpose flour
1 egg, lightly beaten
1 1/2 cups fresh bread crumbs
extra vegetable oil for frying

Heat the oil and gently cook the onion until soft. Stir in the curry paste and cook for 1-2 minutes. Add the potatoes and stir until they are warmed through. Remove from the heat and mix in the salmon and cilantro, then season to taste. Turn the mixture onto a piece of oiled foil and refrigerate for at least 2 hours.

To cook the fish cakes, use wet hands to shape the mixture into 6-8 cakes. Dip the cakes into the flour, then the egg, and then cover each with the breadcrumbs. Heat the extra oil in a large skillet and fry, turning once, for 6-8 minutes or until they are golden brown. If necessary, cook the fish cakes in batches and keep warm until the remainder are done.

SERVES 4

08/16/2011

Always happy to pass along a good chuckle

Dean H. Meginniss, a 54-year-old man from Spokane, was arrested at an eastern Washington lake on Sunday after authorities received a complaint that he was fishing naked, according to reports from KREM 2 News and the Spokane County Sheriff's Office. "He was sitting with his legs wide open, fishing po...

08/15/2011