I've been eating fish for the last several months and I love it. Never really did before. There's a fish market that rented a building from me at Bissonnet and Chimmney Rock called Southwest Seafood and I go there on Saturdays. They have really good, fresh fish, pretty cheap I think. No fry. Redfish is about 2.85 /lbs and Snapper about 5. Flounder stuffed with lump crabmeat is really good. I tried Mahi Mahi and didn't like it. Maybe I over cooked it. The shop cleans and scales the fish; I've never had a bone. I usually leave the skin on. Here's how we've been cooking : Take tin foil make a shallow tray. Lay the fish in, and douse lightly with olive oil., salt and pepper or rub. Add onions, cilantro, crushed garlic, asparagus spears, and sliced red pepper. Cook on the grill, about 8-10 minutes. The olive oil sort of sautes the fish, but the grill keeps the smell outside. Serve over angel hair pasta or rice, with haricot verts and bag salad with freshly made dressing - oil, vinegar, garlic, red pepper flakes, basil, mustard. What other kinds of fish are you eating? How do you fix it? I like the idea that this is supposed to be kind of healthy, and it's fast.
we call 'em green beans here in Texas. I cook fish in a very similar manner. I also have been known to fry it--because.......well..........it's so dman good (especially when I do it). Another method I've been known to use (especially for salmon) is to get a large lidded saute or frying pan (like calphalon's 12" "everyday" pan) and get it quite hot. Not as hot as you would for a blacken, but leave it on high heat for a few minutes before you put the fish in. To season the fish, place it skin side up on a flat surface and sprinkle a bit of kosher salt on it. Lightly spray it with olive oil (I like to flavor my olive oil by slightly warming it with fresh rosemary and garlic and letting it steep for a while--then I strain it into my misto sprayer), and then place the fish flesh side down in the hot pan. Immediately place the lid on the fish, and turn the heat down to medium low after just one minute. Check the fish about two minutes later, and see if you can peel the skin off of it. As soon as you can peel the skin off, it's done--it will be a bit medium rare in the middle, but that's awesome with Salmon.
I've also just started eating fish pretty recently. I never realized how cheap salmon was (around $3/lb where I live usually). I use a very complicated method: salt, pepper, grill. Add lemon juice afterwards. Seems to work.
Another easy method is to cook filets "en papillot." Cut a large heart shape out of parchment or wax paper (wax paper burns more easily so don't set the oven to broil). Place the filet on one side. Season, add a slice of lemon, a pat of butter and sprigs of herbs. Fold the other side of the paper over and fold the edges in a few times all around to make a pocket. Bake at 375 or so, medium thickness filets take about 7-10 minutes. This is ideal for fish that you want cooked all the way through but don't want to risk drying out, it won't work so well for a med-rare tuna steak.
My wife loves Roughy. I usually grill it by spreading butter and dijon mustard across the top then I lightly speinkle a little lemon pepper on it. I put it in a foil boat like described above and grill til it is done.
Pasox2...thanks for the tip on the fish market. It is very close to my house so I am going to check it out pronto! I eat fish about 4 times a week. Fresh tuna steaks, orange roughy, salmon, red snapper, and speckled trout and redfish that my friends and I have caught in the bay. I like to sear tuna steaks in olive oil with garlic and serve them on a bed of steamed asparagus or mixed salad greens. I also like to cook snapper, trout or redfish the following way. Lay out a square of aluminum foil. Season the fish with your favorite seasonings (I use garlic powder and lemon pepper) on both sides. Place the fish in the center of the square. Surround it with julienned carrot, 2-3 small broccoli florets, and some sliced fresh mushrooms (lots of other veggies work also...these are what I like). Squeeze a half a lemon over the fish. Top the fish with about a half a slice of margarine (half a teaspoon if you are using a tub of margarine). Close the foil around the fish and vegetables until you have them enclosed, but don't crush what's inside. Place on middle oven rack and bake at 350 degrees for 20 minutes. Remove and let cool, then unwrap it and plate it. The fish and vegetables get steam cooked by the lemon juice and margarine, and everything comes out tender and flaky.
Surf, pier or boat? Gotta get some new line on my Penn & a new rod...totally trashed my 11 footer in Costa.
i like yellow fin tuna, but it's usually so thick that it's impossible to get the middle part inside to cook at all....u end up w/ the outsides all blackened and well done and the inside still cold and raw
That's the way it's supposed to be. I did yellowfin the other day like that and nearly blackened it without hardly any seasonings at all. For oil, I used straight sesame. I made a dipping sauce with a touch of sesame oil, some soy sauce, a bit of ginger, a few chile de arbols, some rice wine vinegar and a touch of blackstrap molasses. I then took some of those wasabi coated peanuts they sell at Central Market (holy **** those things are HOT!), and chopped them up in the food processor--I sprinkled those on the seared tuna, and served it with the dipping sauce. Uummy!
What part of the bay should I be on the lookout for ya? I tend to stick to the west side of the causeway, but I got a bluechart chip for my GPS, and it's really helping me to become and explorer.
Kickarse, Tex, good luck. I might have to hit Meacom's Pier pretty soon... Pole, I made the mistake of throwing back a handful of those evil peanuts one time at CM...then made a warp speed jaunt to the beer section. Recipe sounds tasty, I'll have to bust that out in a couple of weeks (just got a new batch of CM coupons in the mail).
