Favorite fish and how you prepare it

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Terry
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Joined: Sat Aug 04, 2007 4:57 pm

Favorite fish and how you prepare it

Post by Terry »

For all you food folks...what is your favorite fish/seafood and how do you prepare it and cook it?
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mbw1024
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Location: The Garden State

Post by mbw1024 »

I actually made a salmon a few weeks ago that I enjoyed and I normally do not like salmon.

I did it on a cedar plank on the grill.
Brushed it with dijon mustard, a sprinkle of brown sugar and then some crushed ginger snaps. Really tasty.

I am pretty sure I put a picture of it on the food porn thread.
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augie
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Post by augie »

Sashimi grade tuna, rubbed in crushed peppercorns and seared quickly on each side over a very hot fire!
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MrB
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Joined: Sat Feb 24, 2007 2:47 pm
Location: Philapa

Post by MrB »

Cut a slice of tuna...wave it in the air over a cold skillet...pop it in yo mouth!
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aroobagirl
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Location: Fairfax, VA

Post by aroobagirl »

Iron chef has an orange ginger suace that is divine on baked salmon.
Another is to place some butter on cod, then sprinkle a mixture of crunched up stouffers stuffing (seasoned) with grated parmesan cheese. Bake at 350 degrees for 25 minutes.
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Jan&MikeVa
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Location: The Chesapeake Bay

Post by Jan&MikeVa »

To heck with the fish recipes.......I am SO GLAD to MR B on the forum!!!!!! :D

P.S. I don't eat fish. Yeah, yeah, yeah...go ahead give me a hard time....everyone else does!
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bevm
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Location: Doylestown, Pa.

Post by bevm »

I agree Jan!! Hi Mr. B!!! So happy to see you posting!!!!! :D
I always put a salmon filet on foil, squeeze fresh lemon juice on it and sprinkle with salt, pepper and dill. Fold up foil and bake for 20 min. Moist and delicious...
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jayseadee
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Location: New England

Post by jayseadee »

Lobster (north atlantic) - baked stuffed, fra diavolo, salad - just about any way.
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Jo Ann - VA
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Location: Virginia

Post by Jo Ann - VA »

Dolphin fish (mahi mahi) - marinate in zesty italian dressing and grill. Yummy!
Jo Ann
Always planning the next vacation...
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AquaGirl
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Location: Fairfax, Virginia

Post by AquaGirl »

Most favorite is having it at restaurants so I don't have "fish smell" in my house.
I marinate salmon in Very Teriyaki Sauce or Island Teriyaki Sauce from Trader Joes. Then cook it on the grill.
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liamsaunt
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Post by liamsaunt »

I love so many fish. My top 10 are tuna, mahi mahi, cod, haddock, shrimp, clams, salmon, swordfish, striped bass, flounder. No particular order.

What kind of fish are you thinking about cooking? I'm sure I have a recipe for it!
It's like looking in your soup and finding a whole different alphabet.
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waterguy
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Location: Green Bay ,WI

Post by waterguy »

I love walleye varacruz that I got off of the food porn thread someone posted it with grouper but it is great with any flaky with fish
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Agent99
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Location: Cape Ann MA

Post by Agent99 »

Since we're 10 minutes away from the Gloucester Fishermen fish is a staple in this house. A rare pepper crusted tuna with a lemon/butter/caper sauce is one favorite. Another is wild salmon rubbed with a mix of brown sugar and cajun spice or the Potlatch Salmon Seasoning from Williams-Sonoma grilled on a cedar plank. A squeeze of fresh lemon over that is delish. Lobster is about half the price that it was last summer at this time so lately we've been enjoying that. Our favorite local joint serves a lobster dinner...1 1/2 pounder with home made cole slaw and fries for $15. I much prefer someone else do the deed. I just can't boil the poor fellas myself.

We have a really long winter but living on the Gulf of Maine does have its perks in the summah.
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pipanale
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Location: Raleigh, NC

Post by pipanale »

waterguy wrote:I love walleye varacruz that I got off of the food porn thread someone posted it with grouper but it is great with any flaky with fish
I like making more or less anything in a verracruz style: red snapper, halibut, grouper, tilapia.

I got some rocksifh at the beach back in April that was really good and some triggerfish back in January that also was excellent.

I usually just put a little something on it (CBGR for example) and just throw it in the oven. Keep it simple and serve it over couscous.
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