Angling for Fish in Roasted Red Pepper Sauce скачать в хорошем качестве

Angling for Fish in Roasted Red Pepper Sauce

I love the taste of roasted red peppers. Sure enough, I found a recipe online for tilapia in a roasted red pepper sauce. I think I could make this even better with fresh fish from our local open-air fish market. Let’s see what we can catch! Click SHOW MORE for much more info! - - - - - - - - EQUIPMENT, LAKE AND MISCELLANEOUS INFO - - - - - - - - - - THE BOAT is a Bass Hunter that I ordered from Bass Pro Shops about 13 years ago. They no longer sell it. A subscriber informed me that he found the boat sold here: https://www.sportsmansguide.com/produ.... It looks very similar to my model. THE MOTOR: A Minn Kota, Endura 55. It has a short shaft for small boats, and has 55 LBS of thrust. It runs on a single 12v, deep cycle battery. This exact model has been discontinued. THE LURE: Is an unknown brand, 3/8 ounce buzzbait. THE SECOND LURE: A 1/16 ounce painted jig head from Bass Pro Shops on which were threaded live mealworms. THE BAITCASTING REEL is a Shimano Calcutta 50B, from about 2004. This model is no longer made. THE BAITCASTING ROD is a Shimano Compre, Model CPC68MC, 6’ 8” fast action, medium power. Suggested lure weight ⅛ to ¼ ounce. Suggested line weight 6 - 12 pound test. Purchased April 2016. THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 pound test, 4 pound monofilament equivalent. 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 pound line test recommended). It can be found on Amazon, Fish USA, and other places. THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 pound test, 2 pound monofilament equivalent. THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. 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: We had biologists come out and do 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 inches, 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” baseball cap here, https://www.inkpixi.com/by-clothing-t.... In fact, you could put your own name on it! VIDEOGRAPHY: The principal camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s as a close-up, counter-top camera when cooking. It is 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 “The Old Ways,” purchased from audioblocks.com. - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - BASIC ZOODLES Spiralize two large zucchini. Simply place in a microwave safe bowl and cover. Microwave for 4 minutes. BASS IN ROASTED RED PEPPER SAUCE Recipe taken from here: http://cooktoria.com/recipe/tilapia-r... INGREDIENTS 1 lb. (or more) small fish fillets 6 tbsp butter 8 ounces onion, diced 3 garlic cloves, finely chopped 12 oz. jar roasted peppers, chopped 12 oz. jar roasted peppers, pureed 1½ cup heavy cream 1 cup grated Parmesan cheese salt, pepper chopped parsley to garnish INSTRUCTIONS Melt 4 TBS. of butter in a very large, non-stick skillet and fry the fish for 3-4 minutes on each side, until cooked through. Season the fish with salt and pepper, remove from the skillet and set aside. To the same pan, add the remaining 2 tbsp of butter and onion and sauté for 5 mins. Add garlic, chopped and pureed roasted peppers and keep cooking for another 5 mins. Add heavy cream and Parmesan cheese. Turn off the heat, stir, and taste if the sauce needs more salt. Return the fish to the pan and cover with sauce.Garnish with chopped parsley and grated Parmesan cheese. Note: I made double the sauce called for in the original recipe because I wanted plenty for the zoodles over which I was serving the fish