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Diamond Bay and Sorrento back Beach haul.

Thread Status: Hello , There was no answer in this thread for more than 60 days.
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Dec 5, 2014
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I lost a fin and still managed to take the last leather jacket and the calamari. Any recipes would be appreciated!
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Last edited:
How big were the calamari? And not familiar with a leatherjacket--what is?
 
I only saw the one calamari and it was maybe 18in long. Leather jacket is a reef fish that eats coral, has a giant spine on its head, and sandpaper like skin. I find the meat texture to be closer to crab, but not as strong tasting.
 
Fillet and remove the skin on the fish--saute in butter or LIGHT olive with finely minced garlic and onion. Serve on a bed of brown & wild rice with the pan drippings drizzled over. Garnish with a very light dust of Cajun seasoning, finely minced green onion (chive) and a bit of minced parsley.

As for the calamar, clean the innards out, remove beak & eye, blanch the tube and tenticles in boiling lightly salted water for 45 seconds, dunk in ice water bath and get the skin off. Mix 1 cup of bread crumbs with 1/4 cup of mayo, grated mozarella, tsp oregano. saute the diced up tenticles with onion and garlic for 2 minutes. Let cool a bit and add to the bread crumb mix. Stuff the tube with the mix and pin closed with a toothpick. Roll the tube in any left over--the mayo will make it stick. Then either deep fry for 2 minutes or pan fry for 3-4 minutes--until golden brown outside.

Dashing this off at work but experiment and have fun!!! And don't rob the sauteed calamar after it cools.
 
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