How do you cook your fish?

ganjames

ganjames

Well-Known Member
I have some turbot and some trout.
Not sure how I want to cook these filets though.

Lets hear how you prepare and cook your fish.
 
Bonghostage

Bonghostage

Active Member
Those birds aye bake to perfection things are awesome, I had a salmon one the other night.. requires like no effort to cook and it was like, perfect salmon
 
GreatwhiteNorth

GreatwhiteNorth

Global Moderator
Staff member
I'm not fond of trout so can't help you there, but as for the Turbot I would take the fillets (4 per fish) & grab some crab meat & stuff them with perhaps a miracle whip coating sprinkled with lemon juice & parmesan bread crumbs. Bake @ 350 depending upon thickness.
I use a variation of this for my crab stuffed Halibut & it turns out primo.
 
dam612

dam612

Well-Known Member
garlic butter lemon salt pepper, wrap in tinfoil, pop on the grill till the meat flakes away. classic and delish
 
ganjames

ganjames

Well-Known Member
dam612 said:
garlic butter lemon salt pepper, wrap in tinfoil, pop on the grill till the meat flakes away. classic and delish
Click to expand...
This is the usual route I take, except I skip the garlic butter lemon salt pepper.
I have a lot of japanese friends that I grew up with so I eat really healthy (no butter/fats) only small portions and I rarely eat red meat.
 
ylem

ylem

Well-Known Member
breaded and pan fried :) works well for whitefish
for thicker fish and nice fat oilyfish fillets i like to pull a smoked cedar plank bbq lemon roast.
i recommend the second method for that trout fillet
good cooking :D
 
heathaa

heathaa

Well-Known Member
theres ppl down here who will put their fillet on a plate of lemon juice and put it in the fridge over night. in the morning its cooked. ive never had it but ppl swear by it
i usually take an egg and flour and mix to a paste. then i dip the filet in the paste then cover them with bread crumbs its good
 
dam612

dam612

Well-Known Member
heathaa said:
theres ppl down here who will put their fillet on a plate of lemon juice and put it in the fridge over night. in the morning its cooked. ive never had it but ppl swear by it
i usually take an egg and flour and mix to a paste. then i dip the filet in the paste then cover them with bread crumbs its good
Click to expand...
Ceviche[2] (also spelled cebiche or seviche)[3][4] is a seafood dish from Peru. Popular in the coastal regions of the Americas, especially Central and South America.[5] The dish is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. Additional seasonings such as onion, salt, and pepper may also be added. Ceviche is usually accompanied by side dishes that complement its flavors such as sweet potato, lettuce, corn, or avocado.[6][7][8] As the dish is not cooked with heat, it must be prepared fresh to avoid the potential for food poisoning
 
R

redivider

Well-Known Member
i make some killer beer batter.

either budweiser or dos x.
flour
eggs
southwestern spices
salt n pepper to taste....

the beer batter should be nice and thick/slightly salty and i do not season my fish before frying... like to keep the fish as natural as possible...:twisted::twisted:... deep fried and wrapped in eggy, salty goodness...
 
Urca

Urca

Well-Known Member
ok, so back when I was on this diet, I had a great way to make fish. Get a pie tin, and fill 75% of the way with water. Heat oven to 350 degrees, season your fish how you want, lay fish in the water, and bake until done. Its a combo of steamed/baked fish. Its pretty good
 
You must log in or register to reply here.
Top