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Any fish eaters?

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Any fish eaters?

Unread postby FUDU » Tue Jan 25, 2011 9:28 pm

I love fish, just am not the best at coming up with diversity when cooking it.

Grilling tips, and any good dry and wet coating ideas, I love fried fish but suck at getting good results doing so outside of a plain white fillet.
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Re: Any fish eaters?

Unread postby swerb » Tue Jan 25, 2011 9:35 pm

Cast iron skillet with some melted butter on there, good seafood seasoning, fresh cracked pepper ... good piece of tuna or swordfish, squeeze some lemon juice on there ... sear the outsides and cook that sumbitch like medium ... YUM.
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Re: Any fish eaters?

Unread postby Ziner » Tue Jan 25, 2011 9:41 pm

Throw it in a 14 inch tortilla, add cilantro lime rice, black beans, Corn Salsa, Tomatillo salsa, sour cream and cheese.
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Re: Any fish eaters?

Unread postby FUDU » Tue Jan 25, 2011 9:43 pm

[/thread] ^ dick.
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Re: Any fish eaters?

Unread postby peeker643 » Tue Jan 25, 2011 11:51 pm

swerb wrote:Cast iron skillet with some melted butter on there, good seafood seasoning, fresh cracked pepper ... good piece of tuna or swordfish, squeeze some lemon juice on there ... sear the outsides and cook that sumbitch like medium ... YUM.


2 1/2 minutes or 3 minutes per side will get ya medium in a hot skillet. I use olive oil instead of butter and my marinade is Old Bay, soy, and lemon juice with salt and pepper.

4 mintues per side and my kids think tuna is medium done steak.

2 minutes is what I like. Still reddish-pink in the middle.
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Re: Any fish eaters?

Unread postby Cerebral_DownTime » Wed Jan 26, 2011 1:19 am

Perch.
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Re: Any fish eaters?

Unread postby peeker643 » Wed Jan 26, 2011 2:46 am

Cerebral_DownTime wrote:Perch.


I like the succinct CDT.

And I agree completely with the suggestion.

Cracker meal as the breading, has to be deep fried.
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Re: Any fish eaters?

Unread postby Larvell Blanks » Wed Jan 26, 2011 9:49 am

Here's an easy recipe that I found online and have used a number of times this past year



4 (6-ounce) halibut steaks
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup dry white wine
2 tablespoons lemon juice
1 tablespoon olive oil
2 green onions, minced
2 cloves garlic, peeled and minced
1 teaspoon finely chopped oregano

Preheat oven to 400°F (205°C).
Season halibut on both sides with salt and pepper. Place in a single layer in a baking dish.
Whisk together wine, lemon juice, olive oil, green onions, garlic and oregano. Pour over fish, cover and bake for 20 minutes, or until done. Fish should flake easily with a fork. Serve immediately.
Makes 4 servings.


Nice and light. I finish mine with a touch of lemon zest some fresh chopped parsley. I'll serve it with a rice pilaf and some steamed veg
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Re: Any fish eaters?

Unread postby Erie Warrior » Wed Jan 26, 2011 9:59 am

Fish Tacos
- Fillet and skin the fish
- Cut into 1" chunks
- Mix in olive oil, cumin, chili powder, cilantro, salt, pepper and the juice
from half a lime (squeeze on the other half while cooking)
Let marinade for at least 30 mins
I served mine in cheddar & jalepeno soft tortillas with dirty rice, shredded cheese, tomatoes and onions.
It did need some crunch- add peppers or shredded cabbage or hard shells

Fillets- Asian Style Marinade

6 cloves o' garlic, minced or finley chopped
1 tblspn ginger
1 tblspn cilantro
3 tblspn sugar
1/4 cup soy sauce
4 tblspn olive oil
1 teaspn sea salt
1 teaspn black pepper

I let the fillets marinade for 4 hours in the fridge before I cooked them. Keep the heat low on the grill. I cooked them one the face for about 5 minutes first, then I let them finish on the skin side. The extra marinde can be used for brushing as they cook. Keep the grill lid closed to seal in the flavor (you'll smell it in the smoke as they cook). Check the meat with a fork to make sure it flakes apart

Blackened- (I’d recommend a cast iron skillet- but you have to cook it outside)

2 Tblspn cup sea salt
1/4 paprika (I prefer smoked, but sweet will work too)
1 tblspn garlic flakes
1 tblspn onion flakes
1 tblspn ground thyme
1 tblspn oregano
1 tblspn black pepper
1 tblspn white pepper
1 tblspn cayenne pepper (more for more spice)
1 teaspn ground bay leaf

I coated both sides o' the fillets with the rub, and let it cure for 4 hours before cooking. Add half stick of butter to the cast iron skillet, cook for 3-4 minutes on each side. They are finished when both sides are black and crispy, check the meat with a fork to make sure it flakes apart. It will smoke like hell, so make sure you’re outside and away from the house. If you have a small skillet and only cook one fillet at a time, make sure to clean it out throughly before you cook another fillet.

I’d recommend grilling fish on low or indirect heat. A fish basket is a must so you can flip them without the meat breaking apart. I’ll usually leave the skin on to protect the meat and keep it from drying out. Cook it on the face for a few minutes then flip them and place the skin side on the heat. You can blacken them on the grill as well, but you have to let them cook a little longer on each side and turn the heat the whole way up.
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Re: Any fish eaters?

Unread postby JCoz » Wed Jan 26, 2011 10:30 am

FUDU wrote:I love fish, just am not the best at coming up with diversity when cooking it.

Grilling tips, and any good dry and wet coating ideas, I love fried fish but suck at getting good results doing so outside of a plain white fillet.


Tuna Steaks (these taste AMAZING)

Marinade (sorry I dont have it exact):
Honey - Equal amount to the Soy+OO
Soysauce - Almost as much as the honey
Olive Oil - 1-2 Tbsp
Wasabi Powder - 2tsp per fillet
Pepper to taste

You need enough marinade to cover at LEAST half the tuna steak, probably best method is a bag where you can make less and marinate the whole thing at once...so just adjust the marinade to whatever amount you need to getthe job done....

Marinade for 30min in fridge, flip, let it sit out of the fridge, in the container for another 30min

Now, if you can grill, you should, but pan searing works just fine.

Since its winter, I'll treat it as a pan seared recipe....

put some olive oil in a pan and heat it up to 7ish on the dial....make sure you heat the pan up well.

Toss the fillet(s) on....its gonna smoke like hell. Don't panic. Let it sit there until you feel that half is cooked to where you want because you aren't going to flip it twice.

Flip it and cook to desired temp, but don't cook the fuckin thing all the way through, if you open that sucker up and see all white, you fucked it up.

Now, this thing is going to look like a completely burnt and ruined meal. Not blackened salmon, more like thoroughly burt toast. Its going to look totally fucked. again, don't panic. If it looks like that its probably perfect.

Take it out, rest for a min or two, then eat it as a tuna steak, or chop it up and throw it on a salad with avocado chunks and tomato.

Whip up some sort of dressing if you want, I made an excellent one with honey, soy sauce, a little oil, pepper, and sriracha chili sauce.

The Black burnt outside of the tuna is actually a sweet and spicy crust that tastes fantastic, but you wont believe me till you try it yourself.
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Re: Any fish eaters?

Unread postby Cerebral_DownTime » Wed Jan 26, 2011 5:57 pm

peeker643 wrote:
Cerebral_DownTime wrote:Perch.


I like the succinct CDT.

And I agree completely with the suggestion.

Cracker meal as the breading, has to be deep fried.



I like Don's Chuck Wagon Batter. Cooks fast without over cooking the fish.

Plus there always the campfire standby of tin foil, garlic, butter, lemon, salt and pepper.
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Re: Any fish eaters?

Unread postby Orenthal » Wed Jan 26, 2011 8:35 pm

I don't eat it if it smells like fish.
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Re: Any fish eaters?

Unread postby motherscratcher » Thu Jan 27, 2011 12:34 am

12 posts and no pussy jokes. Restores my faith in humanity a little bit.
According to my sources CDT farts in the tub and bites the bubbles.
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Re: Any fish eaters?

Unread postby Cerebral_DownTime » Thu Jan 27, 2011 12:45 am

motherscratcher wrote:12 posts and no pussy jokes. Restores my faith in humanity a little bit.



Uhhhhhh. Did you miss this?

Orenthal wrote:I don't eat it if it smells like fish.
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Re: Any fish eaters?

Unread postby motherscratcher » Thu Jan 27, 2011 12:51 am

Cerebral_DownTime wrote:
motherscratcher wrote:12 posts and no pussy jokes. Restores my faith in humanity a little bit.



Uhhhhhh. Did you miss this?

Orenthal wrote:I don't eat it if it smells like fish.


Yes

Yes I did.
According to my sources CDT farts in the tub and bites the bubbles.
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Re: Any fish eaters?

Unread postby JCoz » Thu Jan 27, 2011 1:32 am

motherscratcher wrote:
Cerebral_DownTime wrote:
motherscratcher wrote:12 posts and no pussy jokes. Restores my faith in humanity a little bit.



Uhhhhhh. Did you miss this?

Orenthal wrote:I don't eat it if it smells like fish.


Yes

Yes I did.


I didn't want to ruin it for you.....

CDT is just a dick.
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Re: Any fish eaters?

Unread postby Orenthal » Thu Jan 27, 2011 7:18 pm

Mother just sees my avatar and assumes intelligence. Every once and awhile I can bring it like the common teenager.
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Re: Any fish eaters?

Unread postby mattvan1 » Fri Jan 28, 2011 10:33 pm

Orenthal wrote:Mother just sees my avatar and assumes intelligence. Every once and awhile I can bring it like the common teenager.


Lee van Cleef=Intelligence??

I thought he was The Bad?

Or do I have my spaghetti westerns confused?
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Re: Any fish eaters?

Unread postby Orenthal » Sat Jan 29, 2011 6:03 pm

He was a schemer, but I was more associating my posting history and the picture... :hide:
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Re: Any fish eaters?

Unread postby Lubber » Mon Feb 07, 2011 6:22 pm

Here is a quick and easy one.

This is usually best with whitefish such as cod and tilapia

Lightyly dust the fish with flour, heat up some olive oil in a pan, put fish in pan, cook each side for about 3-5 minutes.

DEeeeeelicious!

Can be eaten by itself, tossed with a salad, made with rice and/or pasta.
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Re: Any fish eaters?

Unread postby Acriumpa » Thu Dec 22, 2011 2:06 am

FUDU wrote:I love fish, just am not the best at coming up with diversity when cooking it.

Grilling tips, and any good dry and wet coating ideas, I love fried fish but suck at getting good results doing so outside of a plain white fillet.

Mmmm love lemon over my fish.
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