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ILikeBigTiddys
06-18-2007, 01:04 PM
Me and the wif have been bbq'ing damn near everyday now. Its all good but we both only agree on pork, beef and chicken. Since we're both not huge seafood fans I'm trying to find something that we both like. Is there a huge difference in taste between 2 different kinds of fish?

Simply Red
06-18-2007, 01:06 PM
Tilapia is a safe choice due to how mild O fish it is. I'd buy some blackening seasoning in the spice section. Some good olive oil and sautee it on high until flacky(meaning it is done.)

Simply Red
06-18-2007, 01:07 PM
Additionally, you want to put the Blackening seasoning on fairly heavy on both sides hence the name; "Blackening."

StcChief
06-18-2007, 01:08 PM
Tilapia or some farm raised Catfish. (not channel cat).

your can make Fish tacos are very good too.

Redrum_69
06-18-2007, 01:09 PM
Me and the wif have been bbq'ing damn near everyday now. Its all good but we both only agree on pork, beef and chicken. Since we're both not huge seafood fans I'm trying to find something that we both like. Is there a huge difference in taste between 2 different kinds of fish?


Eat salmon...the other pink meat


also...I bet your wife has a great snapper recipe

ChiefsFan4Life
06-18-2007, 01:10 PM
I am not a huge seafood fan (don't like things that taste too "fishy) but I can vouch that Tilapia and Orange Roughy are two kinds of mild fish that taste good

TrebMaxx
06-18-2007, 01:13 PM
Orange Roughy - marinade with Teriyaki and pineaple juice. Very tasty fish on the grill recipe.

tooge
06-18-2007, 01:21 PM
Walleye is expensive, but probably the mildest fish you can buy, i8t makes tilapia taste like carp. Try broiling it with a little lemon butter and garlic baste, or best of all, fish tacos. Just place some olive oil in a skillet, then minced onions and garlic and lime juice. Then add the fish fillets and sort of chop them up a bit. Add a fair amount of chopped fresh cilantro, and a packet (or half for two fo you) of store bought taco seasoning. Stir it all up and make tacos out of it. It gets rave reviews. Since you are into Qing, try a bbq rub on trout and grill it, just be sure to oil down the grates first. I have a bunch more, I eat alot of fish, but that should do for now.

Simply Red
06-18-2007, 01:46 PM
I found this:
Tilapia Wrap
Living in a city by the sea, we try to incorporate lots of fresh fish into our diet, because man (and woman) cannot live with BBQ alone. The General got an idea about fixing some tilapia. The problem with tilapia is that on its own its taste is pretty bland. Still being fascinated with the versatility of wraps, I decided to do a tilapia wrap for last night's dinner. I was inspired by a recipe on the package of Chicken of the Sea premium shrimp which you should be able to find in the canned meat section of your local supermarket. This is exactly what I was looking for to kick the tilapia up a couple of notches. It called for salsa (and TG used Newman's salsa with corn and blackbeans) and combining it with ranch dressing (equal amounts). This mixture made an excellent topping to which I added the shrimp. To make the wrap, sprinkle a blend of shredded monterey jack/colby cheese on the soft tortilla, place the grilled tilapia on top of the cheese mixture and finish it off with the topping.


I used blackening seasoning and some of Emeril's seafood magic to season the tilapia. I then put it on a piece of aluminum foil that had been brushed lightly with olive oil so the fish wouldn't stick. It was cooked on the indirect zone on the grill. Most seafood recipes tell you to cook the fish until it flakes, but to prevent overcooking always use your instant read thermometer and never exceed 130*.

The thing that makes wraps so versatile is you are only limited by your imagination. Here are some things I didn't add, that you may want to try: green onions, black olives, guacomole, sour cream, Mexican style kernel corn, and chopped iceberg lettuce.

RJ
06-18-2007, 01:54 PM
A good fish for grilling, especially if you're new to it, is swordfish. The steaks are usually cut 3/4" or more thick so they're easy to manage without them falling apart.

A basic marinade for two swordfish steaks:

4 tbs olive oil
Juice of 1 lemon
1 tbs soy sauce
1 clove garlic minced
salt, pepper, parsley or cilantro, to taste

Marinate the sword for about 30 minutes. Meanwhile, fire up the grill. When the grill is ready, oil the grill grate, then place the steaks directly on the rack. Now walk away and leave them alone for about 6 minutes. Then flip them (carefully, you'll want a good sized grill spatula) and baste with a little olive oil or reserved marinade. Leave them be for another 6 or so minutes, you'll know when they look ready.

I like this with a little rice and a salad. Easy summer dinner, not much work or time. I've been making fish or seafood 2-3 times a week on the grill lately. No surprise, the more I do it the better the results I get.

ILikeBigTiddys
06-18-2007, 02:00 PM
Thanks guys, I'll definitely try a couple of these this week!

Simply Red
06-18-2007, 02:02 PM
Thanks guys, I'll definitely try a couple of these this week!
NOW show us your tits! Or I mean your wife's. J/K :)

Iowanian
06-18-2007, 02:29 PM
Foil boat, butter, beer and lemon pepper....add fresh caught fish.

MVChiefFan
06-18-2007, 02:41 PM
In my opinion, Mahi Mahi is the way to go with fish. It's absolutely the least fishy tasting fish that there is.

Planetman
06-18-2007, 02:42 PM
http://www.foodservicedirect.com/productimages/OT121904S.jpg
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http://www2u.biglobe.ne.jp/~yrn/super/Miracle_Whip.jpg
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http://www.hometownfavorites.com/images/items/Large/hfsa102.jpg
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http://www.sciencenews.org/articles/20060624/f7415_1744.jpg

Iowanian
06-18-2007, 02:50 PM
Screw that salty ocean fish.....Crappie, Bluegill, bass and catfish are just fine.

blueballs
06-18-2007, 02:53 PM
exchange the mayo for vinegar and oil
and the relish for salt and pepper
then you got a fish recipe

Simply Red
06-18-2007, 02:53 PM
Screw that salty ocean fish.....Crappie, Bluegill, bass and catfish are just fine.
walleye?

Simply Red
06-18-2007, 02:54 PM
Bluegill are high on the freshwater tasty scale. Grew up on them...

RJ
06-18-2007, 02:58 PM
Screw that salty ocean fish.....Crappie, Bluegill, bass and catfish are just fine.



Seems like about half of the fish at the local supermarket is freshwater farm raised anyway.

Simply Red
06-18-2007, 03:00 PM
Walleye is expensive, but probably the mildest fish you can buy, i8t makes tilapia taste like carp. Try broiling it with a little lemon butter and garlic baste, or best of all, fish tacos. Just place some olive oil in a skillet, then minced onions and garlic and lime juice. Then add the fish fillets and sort of chop them up a bit. Add a fair amount of chopped fresh cilantro, and a packet (or half for two fo you) of store bought taco seasoning. Stir it all up and make tacos out of it. It gets rave reviews. Since you are into Qing, try a bbq rub on trout and grill it, just be sure to oil down the grates first. I have a bunch more, I eat alot of fish, but that should do for now.

But the bastards are hard to catch trolling for them... My Dad would say that is his fish O choice to eat.

Fish
06-18-2007, 03:07 PM
Fugu-chiri using a good stock of Tora-fugu.

Mmmmm..... Tora-fugu......

RJ
06-18-2007, 03:08 PM
I really enjoy walleye but every time I've bought it I find lots of bones in the fillets. With a small child in the house that's something I avoid. Is this because of the place I'm buying it from or just a characteristic of the fish?

Fire Me Boy!
06-18-2007, 03:20 PM
This is the best one I've ever seen.

12 oz. fish of your choice (sug. salmon)
12 oz. steak of your choice (sug. ribeye)
Kosher salt to taste
Fresh cracked pepper to taste
Granulated garlic to taste

Directions
Heat grill to high. Place steaks over direct heat to sear. Keep fish to the side. Cook to preferred doneness.

Trash the fish. Eat the steak.

Source: Fire Me Boy! publications

Simply Red
06-18-2007, 03:25 PM
I really enjoy walleye but every time I've bought it I find lots of bones in the fillets. With a small child in the house that's something I avoid. Is this because of the place I'm buying it from or just a characteristic of the fish?
That is a characteristic of the species. Typically they are easily broken down (no real threat of choking.) But yeah with the child; I know what you mean.

tooge
06-18-2007, 03:26 PM
I really enjoy walleye but every time I've bought it I find lots of bones in the fillets. With a small child in the house that's something I avoid. Is this because of the place I'm buying it from or just a characteristic of the fish?

They are jacking up the fillet then. There should be no bones at all. I just got back from Mille Lacs lake in Minn. yesterday, and we caught our limit (4 per guy) every day and were releasing 6 and 7 pound walleyes the rest of the day. It was unreal. They manage the lake for huge walleyes and the locals bitch about it cause there aren't enough "eaters" for them. Anyway, I have about 12 lbs of walleye fillets in the deepfreeze now. Can you say fish fry with fish taco appetizers?

Natty_Light_Man
06-18-2007, 03:27 PM
In my opinion, Mahi Mahi is the way to go with fish. It's absolutely the least fishy tasting fish that there is.0

I would disagree. I believe there are several varieties cooked correctly that do not have the least bit taste or smell of fish. Baked, grilled or fried.

With that said, Mahi Mahi is awesome and very easy to cook.

Simply Red
06-18-2007, 03:31 PM
They are jacking up the fillet then. There should be no bones at all. I just got back from Mille Lacs lake in Minn. yesterday, and we caught our limit (4 per guy) every day and were releasing 6 and 7 pound walleyes the rest of the day. It was unreal. They manage the lake for huge walleyes and the locals bitch about it cause there aren't enough "eaters" for them. Anyway, I have about 12 lbs of walleye fillets in the deepfreeze now. Can you say fish fry with fish taco appetizers?
hmm, not in my experience. My father has only been fishing and been around walleye and filleting for 60 yrs. I'm sure he can't fillet properly. They don't just encapsulate the fillet but there are smaller featherweight bones that are practically in the fillet itself.

bogie
06-18-2007, 03:49 PM
tuna, yellowtail, white fish, sashimi. why bother cooking it?

RJ
06-18-2007, 03:55 PM
hmm, not in my experience. My father has only been fishing and been around walleye and filleting for 60 yrs. I'm sure he can't fillet properly. They don't just encapsulate the fillet but there are smaller featherweight bones that are practically in the fillet itself.


Those are the bones I'm talking about. Yes, they seem to be within the fillet and since my daughter is only four that makes me nervous. Which is a shame cause I really like walleye, especially for tacos. Damn fine eating.

BucEyedPea
06-18-2007, 04:16 PM
Open a can of tuna.
Drain it.
Add mayo
Chop celery (optional)
Mix it up
Stand over kitchen sink eating it.

Chiefnj2
06-18-2007, 04:48 PM
I haven't read through the thread, so I apologize if anything is a repeat. You want white flaky fish. Those generally have the least fishy taste that some people don't like. In freshwater you can't beat walleye. For saltwater fish go with flounder or fluke.

If you want to remove all fish taste altogether soak the fillet in milk for a few hours.

The way you'll probably like it the best would be to batter and fry it in some olive oil. Dunk them in some eggs and beer and then into the batter mix and toss 'em in the skillet.

Phobia
06-18-2007, 05:00 PM
Orange roughy is good but it's tough to grill. It flakes pretty bad if you overcook it. Should you elect to grill the stuff, I'd recomment some foil or a cedar plank underneath.

Jayhawkerman2001
06-18-2007, 05:58 PM
go and catch yourself some trout, crappie, sunfish or bass and fillet them up. Them some good eatins if you ask me my friend.