Uploaded September 2019 | Updated September 2026, 20 hours ago
I’ve been eyeing a recipe for broiled fish in lemon curry. So I picked up the curry, thyme, the ginger, the lemon. All I need are the fish! Let’s pick some up from our open air fish market. Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.
- - - - - - - - - - - - - - - - - - - GENERAL INFO OF INTEREST - - - - - - - - - - - - - - - - -
THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: basshunter.com/bass-hunter-ex.html.
THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.
THE LURE: a 2.5 inch Action Plastic shad grub lure on a 1/16 oz. Gopher Mushroom Head jig head. Action Plastic apparently sells its products wholesale in bulk quantities.
THE SPINNING REEL: Garcia REVO2SX10, 2018.
THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 LB test).
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB mono equivalent.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.
THE LAKE is called Lake Ketchabigwon. It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.
FISH IN THE LAKE: 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 perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much food to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a 15”, 2019 MacBook Pro, using Final Cut Pro X.
BACKGROUND MUSIC is called “Dixieland Delight,” purchased from Pond5.com.
- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -
ROASTED RED PEPPER SALAD
Recipe from here: foodnetwork.com/recipes/roasted-red-pepper-salad-recipe1-1950232#reviewsTop
INGREDIENTS:
1 lemon
1 tsp ground cumin
¼ tsp ground cinnamon
½ tsp paprika
¼ tsp chili powder, optional
1 to 2 tablespoons olive oil
2 (12 oz) jars roasted red peppers, cut in ¼ inch strips
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh cilantro leaves
DIRECTIONS:
Juice the lemon over a medium-sized glass bowl, discarding any seeds.
Add the cumin, cinnamon, paprika, and chili powder, and whisk in the olive oil.
Toss in the red pepper strips and season, to taste, with salt and pepper.
Add the chopped fresh cilantro and serve at room temperature.
BROILED BASS WITH LEMON CURRY
Recipe inspired by the one here: cooking.nytimes.com/recipes/1018573-broiled-fish-with-lemon-curry-butter
INGREDIENTS:
8 tablespoons (one stick) unsalted butter
4 garlic cloves, crushed (2 heaping teaspoons of jarred)
2 TBS minced chives
2 TBS minced thyme leaves
2 tsp curry powder
1 TBS fresh grated ginger
⅓ tsp fine sea salt, more as needed
zest of one large lemon
Ground black pepper, to taste
1 to 1½ LBS bass, or other white fish fillets
Fresh lemon juice, for serving
Thyme fronds or cilantro for garnish
DIRECTIONS:
Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, chives, thyme, curry powder, ginger and ⅓ teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest.
Season fish with salt and pepper and place on a rimmed baking sheet. Pour sauce over fish and broil until fish is flaky and cooked through, about 4 to 5 minutes. Top with a squeeze of lemon juice and fresh thyme or cilantro, and serve.
I’ve been eyeing a recipe for broiled fish in lemon curry. So I picked up the curry, thyme, the ginger, the lemon. All I need are the fish! Let’s pick some up from our open air fish market. Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.
- - - - - - - - - - - - - - - - - - - GENERAL INFO OF INTEREST - - - - - - - - - - - - - - - - -
THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: basshunter.com/bass-hunter-ex.html.
THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.
THE LURE: a 2.5 inch Action Plastic shad grub lure on a 1/16 oz. Gopher Mushroom Head jig head. Action Plastic apparently sells its products wholesale in bulk quantities.
THE SPINNING REEL: Garcia REVO2SX10, 2018.
THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 LB test).
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB mono equivalent.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.
THE LAKE is called Lake Ketchabigwon. It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.
FISH IN THE LAKE: 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 perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much food to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a 15”, 2019 MacBook Pro, using Final Cut Pro X.
BACKGROUND MUSIC is called “Dixieland Delight,” purchased from Pond5.com.
- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -
ROASTED RED PEPPER SALAD
Recipe from here: foodnetwork.com/recipes/roasted-red-pepper-salad-recipe1-1950232#reviewsTop
INGREDIENTS:
1 lemon
1 tsp ground cumin
¼ tsp ground cinnamon
½ tsp paprika
¼ tsp chili powder, optional
1 to 2 tablespoons olive oil
2 (12 oz) jars roasted red peppers, cut in ¼ inch strips
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh cilantro leaves
DIRECTIONS:
Juice the lemon over a medium-sized glass bowl, discarding any seeds.
Add the cumin, cinnamon, paprika, and chili powder, and whisk in the olive oil.
Toss in the red pepper strips and season, to taste, with salt and pepper.
Add the chopped fresh cilantro and serve at room temperature.
BROILED BASS WITH LEMON CURRY
Recipe inspired by the one here: cooking.nytimes.com/recipes/1018573-broiled-fish-with-lemon-curry-butter
INGREDIENTS:
8 tablespoons (one stick) unsalted butter
4 garlic cloves, crushed (2 heaping teaspoons of jarred)
2 TBS minced chives
2 TBS minced thyme leaves
2 tsp curry powder
1 TBS fresh grated ginger
⅓ tsp fine sea salt, more as needed
zest of one large lemon
Ground black pepper, to taste
1 to 1½ LBS bass, or other white fish fillets
Fresh lemon juice, for serving
Thyme fronds or cilantro for garnish
DIRECTIONS:
Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, chives, thyme, curry powder, ginger and ⅓ teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest.
Season fish with salt and pepper and place on a rimmed baking sheet. Pour sauce over fish and broil until fish is flaky and cooked through, about 4 to 5 minutes. Top with a squeeze of lemon juice and fresh thyme or cilantro, and serve.
