- This topic has 19 replies, 1 voice, and was last updated 17 years ago by .
-
Posts
-
I’m a very picky eater although I am trying to broaden my horizons but one thing I haven’t learned to appreciate yet is fish.
I can eat fish if it’s served to me, but I don’t really enjoy it. So I was wondering if some of you would like to share their favorite fish recipes?
Salmon cooked in…what was it… brandy? Yes, brandy. It was DELICIOUS.
Raw fish (yellowtail in particular) is also surprisingly good… I had no idea until I tried it. It tastes the exact opposite of what you expect!
Oh yes! Nigiri sushi and sashimi and all that is mmmmmmmm. I had nigiri for dinner today. Salmon and tuna. It’s SO not what you’d expect, if you’ve never had raw fish. Though I wouldn’t recommend just eating any old raw fish, most fish isn’t terribly good that way.
😆 I don’t think I’m up to trying raw fish quite yet… maybe some day.
Chessy, do you have that salmon recipe?
Fish tacos are quite good, and the other toppings can help to somewhat disguise it (never mind makes it taste real good!) A ‘white fish’ like cod or haddock, or halibut works really well in tacos.
I love fish… now I want sushi… hey, if you ever do try sushi, try some unagi (sea eel). It’s cooked/grilled, and usually has a teriyaki sauce on it. One of the best darn fish I’ve ever eaten!
I dont like fish either, but I made some coated in Fish Fry and it was great! I bought fresh fish filets from the store and coated and fried it up. It was better than I expected!
I usualy set filets in a pocket of aluminum foil such that the edges of the foil are gathered at the top but left open, put in a small pad of butter (to taste), cover the top of the fish with lemon juice, then put about one serving of whatever vegetable (green beans and broccoli work the best) on top of the fish in the aluminum foil, another pad of butter, and close up the edges of foil but leave room for air to escape. Then bake or broil at 350 untill done. (Note broiling takes a LOT LESS TIME BUT YOU HAVE TO KEEP A CONSTANT EYE ON IT!) Or you can toss the packets on the grill. Usualy takes 10-15 on broil ~20-30 bake or grill. (Grill depends on how high you have the flames…..) 🙄 LoL
Oh ya, I usualy use Talapia, Snapper, Hallibut, Shark, Mahi mahi, bass, perch, crappy, bluegill……most any of the white fish that get flaky when you cook them. (Perch is really good if fresh caught and of descent size)
just make sure the fish is done all the way through, you can tell because it’ll just flake apart. Take a fork and poke at it every once in a while after the top looks completely white.- You must be logged in to reply to this topic.
