Weakfish, also known as Squeteague, tide runner and sea trout, is regarded as one of the most popular fish species in the mid-Atlantic coast. It is recognized as a state fish of the state of Delaware since 1981, and in this article, we bring you some of the most delicious weakfish recipes and the best ways how to cook weakfish you could use after some of our suggested weakfish fishing techniques.
1. Weakfish Grilled Over Basil
What makes weakfish grilled over basil recipe so good is not only the taste but also the fact that it can easily be done in under 45 minutes and the final result is amazing.
- ½ cup extra virgin olive oil
- 1 3- to 4-pound weakfish filleted, or 2 fillets, each about 1 to 1 1/2 pounds
- Salt and freshly ground black pepper
- 2 big bunches basil, about 1 pound total
- 1 clove garlic
- 2 tablespoons white wine vinegar
Take the brush and spread olive oil over the grates and heat the grill.
Brush the fillets with olive oil, season them with salt and pepper and set the fillets aside.
Remove basil leaves from bunches, chop them as fine as possible. Mince garlic and mix it with basil and remaining olive oil. If wanted, season it with salt and pepper.
On a hot grill, place the grates so they are about 4 inches above the heat, and place unused basil over grates to create a layer for fish. Then, place the fish on the basil skin side up, and let it cook for between 5 and 7 minutes. When most of the basil is burned, take two spatulas and flip the fish away from the bail, directly on the grill, skin side down. Remove the burn basil and let it cook for another 8-10 minutes, depending on how crispy you like it.
Take the fillets off, place them skin side down on the plate, remove any burnt basil left, then add vinegar to basil and oil mix and pour it over fish.
2. Weakfish On The Grill
Weakfish on the grill is considered to be among the simplest, fastest yet tastiest recipes you’ll ever run into.
- Old Bay seasoning
- 4 weakfish fillets with the skin on
- Half a lemon, juiced
- 1 small onion
- 2 cloves of garlic
- Half a teaspoon of thyme
- 3 teaspoons of butter
- 2 cups of white wine
Wash the fillets under cold water, place them on a heavy-duty foil and try to seal it by bringing the edges of the foil up for about 2 inches.
Season the fillets with lemon juice, white wine (half of a cup will do), Old Bay seasoning, salt, pepper and add garlic and onion over the fillets.
Top the fillets with a teaspoon of butter, then place them over the grill and let them cook for about 10 to 15 minutes. After 10 minutes, check them out and remove them if done. Serve along with mashed, baked or fried potatoes, grilled vegetables or salad.
3. Parchment-Baked Weakfish
A great choice for dinner for 2 people, preparing parchment-baked weakfish won’t take more than our, and you’ll get not only a delightful meal but also a nice-looking dish.
- 12-ounce weakfish fillet
- 1/2 teaspoon sugar
- 3 tablespoons soy sauce
- 3 tablespoons julienned fresh ginger
Preheat your oven to 400°F.
Put a fillet in the center of a parchment piece and set it aside.
In a small bowl, whisk ½ teaspoon of sugar and 3 spoons of soy sauce together, and sprinkle the mix over the fish, then do the same with 3 tablespoons of julienned fresh ginger.
Fold the edges to seal, place it on a baking sheet and bake for about 12 minutes.
4. Weakfish Kiev
If you’re having a small, 4-6 people party and would like to make something interesting and fun, learning how to cook weakfish Kyiv style is always a good idea.
- 2 pounds weakfish fillets
- 1/4 cup butter, softened
- 1/4 cup chopped green onion
- 3 teaspoons chopped fresh dill
- 1/2 teaspoon salt
- 1/4 cup cornmeal
- 2 eggs beaten
- 1/2 cup sesame seeds
- 4 tablespoons chopped fresh parsley
- 4 tablespoons olive oil
Wash the fillets with cold water, pat them dry and cut to serving size. Take a knife and cut a horizontal pocket in fillets.
Put butter, green onions, dill, parsley, and salt in a small bowl and mix it all. Then, take the mixture and fill the fillet pockets with it.
Take the fish and drag it through cornmeal, beaten eggs, and sesame seeds.
Heat oil in a frying pan to medium heat, add weakfish fillets and fry it between 3 and 5 minutes, then turn it and fry for another 3-5 minutes. When done, place it on a plate and serve while warm.
5. Weakfish Roasted With Tomato And Cilantro
Enough to feed 4 people, it takes about 45 minutes to prepare roasted weakfish from start to finish.
- 1 whole weakfish – (3 to 4 lbs) scaled and gutted, with the head on or off
- Salt to taste
- Freshly-ground black pepper to taste
- Olive oil as needed
- 1 cup minced green and white parts of scallions
- 1 teaspoon minced garlic
- 1 cup minced fresh cilantro (coriander)
- 3 cups diced seeded tomatoes (canned are fine; drain them first)
- 1/2 cup dry white wine
Preheat oven to 450°F.
Cut 3-4 holes on both sides of the fish, season it with salt and pepper and place the fish on an oiled baking pan.
Mix scallions, garlic, ¾ cup of cilantro and tomatoes, and season it with salt and pepper. Stuff the fish with the mixture, the rest drizzle over the top and pour the wine around the fish.
Bake it for 20-30 minutes and drizzle the fish with pan juices from time to time. When it starts to flake, it’s done. Take the spoon, spread the pan juices over the fish, garnish with leftover scallions and cilantro, and serve while warm.
Globo Surf Overview
These weakfish recipes will help you learn how to cook weakfish so you can enjoy it along with your friends and family after your next fishing trip.