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tasty fish :]
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Registered User regular
Registered User regular
Anyone have super good fish recipes?
Grilled preferably, but fried works too.
Any type of fish works, though i'm not partial to salmon...
Thanks in advance!
Grilled preferably, but fried works too.
Any type of fish works, though i'm not partial to salmon...
Thanks in advance!
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Wrap fish in foil with lemon and herbs, whatever else you like on fish. Bake in oven.
Get a thin fillet of white fish, pepper it, apply a thin layer of fresh Parmesan cheese. broil.
I can't really give cooking times or anything because all things cook differently and fish is pretty fickle. Also, most cuts are slightly different.
Take whatever fish you want, salmon, grouper, etc.
1/2 cup barbecue sauce
1/8 cup moores or worcheshire sauce
1 whole lemon (juice only)
Black pepper (or cayenne, depending on your tastes)
oregano (light)
Marinade the fish in this for an hour on each side in the fridge, then grill. USE A FISH BASKET ON THE GRILL. They sell them at grocery stores, and they're great for vegetables too, but buy one for each.
Fried Catfish
2 cups buttermilk
Flour
Lemon (see above)
Black Pepper
Dip the fish in the combination of milk, lemon, and black pepper. Add 1 tsb honey if you want to. Go from milk to flour, then to a heavy frying pan with a decent amount of oil. Don't go crazy though, it's not a deep fry, just browning the outsides and make sure the fish is white throughout the middle. The bottom of the fillet is going to have that greyish black look to it, but as long as the fish is white throughout it's done.
Basic but delicious.
1/2 large orange, zest and juice only
1/2 large lemon -- juice only
Salt and pepper to taste
2 tablespoons brown sugar
1 tablespoon chili powder
1 large garlic clove -- minced
2 tablespoons butter -- melted
Directions
In a shallow dish large enough to hold the salmon, combine the juices salt and pepper. Add the salmon, turning to coat with the marinade. Let marinate at room temperature for 20 minutes, turning the fillets once.Preheat oven to 425 degrees. Line a shallow baking pan with aluminum foil and grease with a little of the melted butter.In a small dish, combine the orange zest, brown sugar, chili powder and minced garlic. Rub the marinated salmon with the brown sugar mixture. Place in the pan and drizzle with the remaining melted butter.Bake for 8 to 12 minutes. Cool and serve baked salmon.
soooo damn good.
B.net: Kusanku
B.net: Kusanku
sorry, don't have any grilled recipes, redder and meatier fishes tend to stand up to seasonings (peppercornb or crushed nut crustings) better than the more delicate white fish (i've ruined some really nice snapper just baking it with garlic and oil, the garlic totally overpowered it).
just don't leave it alone, take it off the heat when it's a little underdone. nothing's worse than overdone fish; you just cannot salvage it.
mahi-mahi in a slightly heavy tempura batter is nice.
having a good fish source is key. If you're not on the coast, then I'd recommend whole foods, or HEB central market. go in the mornings and have the guys pull stuff for you. be picky. don't get anything that smells fishy.
I can't lime this hard enough. If you live more than four or five hundred miles from a coast, don't just run to wal mart to pick up your fish. Find a good asian market or whole foods as listed above, and get stuff that's shipped fresh, and hasn't been sitting in a freezer for a few weeks longer than it should have.
Lemon squeezed over it..
Eat.
When you have bad fish, or frozen fish, you start doing fancy stuff.
2) Add salt and pepper
3) Heat a thick pan. I mean HEAT - high heat is important
4) Add a tablespoon of olive oil
5) Drop in tuna steak
6) Cook for a minute and a half to two minutes
7) Flip steak and repeat
Bam, good fish. Supposing you used a good piece to begin with, of course. And just a heads up if you like it super rare (which you better, because it's afreaking tuna steak) the fish will continue to cook slowly after you remove it from the head unless you slice it into thin pieces right away (which is what I do).
Fry your fish in a pan with a little oil. When it's near-done, remove it from the pan. Deglaze the pan with white wine or vermouth, add some fish stock, butter and freshly chopped herbs (parsley, tarragon - something like that), and cook till combined. Don't overdo it, and don't let your fish get cold. Serve the fish, pour over the sauce.
Even better, buy a whole small fish (like garfish, whitebait, or whatever), oil and season it, and then grill it whole over a hot barbecue and serve with lemon-wedges. Fiddly, because of the bones, but absolutely delicious.
Also good - put your fillet on a large sheet of baking paper. Put a few thinly sliced vegetables with it, a few slices of lemon, some chopped fresh herbs, and a dash of white wine. Fold the paper over so that it forms a bag/package. Cook it in a pre-heated medium oven for about 15-20 min (depending on the fish, and the thickness of the fillet). Break open the bags to serve.
If you're frying a salmon fillet, keep the skin on. Pat the skin side of the fillet dry and season it liberally with salt. Then, oil the fillet (not the pan) and fry it off skin-side down at a very high temperature. It shouldn't take long. The skin gets really crisp and beautiful.
Also - lots of people tend to avoid delicate white fish and go straight for the meatier fish like salmon, tuna or swordfish. However, white fish tends to have a stronger flavour and is generally much cheaper. Don't be afraid of the less prestigious fishes. I'd ask your fishmonger what's fresh and get that, rather than trying to get one specific kind of fish that may not be that crash-hot.
Finally - to test if baked fish is done, pierce the thickest part with a knife. Touch the flat of the tip of the knife on your lip. If it's hot, the fish is cooked. A lot of fish can be served slightly underdone (or even pretty-much raw. Seared tuna is delicious!), but cheaper white fish tend to taste better when it's fully cooked. That said, don't over-cook your fish - especially if you're frying - it gets slightly rubbery and tends to fall apart.
Gut it, scale it, cut some slits on its side, batter it with salt, garlic or whatever you want, fry it until it is brown and crispy. Lemon and some hot sauce and you're in heaven.
You can just pan fry it in about a teaspoon of olive oil or butter, grind some fresh black pepper on it and call it a day. You can also coat it in flour and fry it up in a teaspoon of butter, yum.
I like to make a lemon garlic butter sauce for my tilapia. You fry the fish in a teaspoon of butter, then when the fish is almost done you add another teaspoon of butter so that it melts while the fish finishes cooking. Remove the fish from the pan and add a half teaspoon of minced garlic, a tablespoon of lemon juice and maybe some white wine if you're feeling saucy. Also any herbs you might take a shine to--I use thyme or cilantro or basil. Simmer that at low-medium heat for two-three minutes so that some of the liquid evaporates and the garlic flavor gets all up ins, then spoon the liquid over the fish. Add a sprinkle of parsley and voila.