Fish... what's good? - Page 3

**Fire Me Boy!** · 08-16-2007, 10:42 AM

OK... I'm trying to get where I'm eating more fish. I've kinda discovered that I'm better off with a milder flavor fish. I'm not sure what fish qualifies and I need some good ideas (not grilling) on what to do with it.

burt · 08-16-2007, 11:09 AM

Quote:

Originally Posted by Phobia

Dude, no. Get some good tuna, salt & pepper it and simply sear it on both sides. You'll love me.

um....just FYI, he doesn't mean out of a can.........

**Fire Me Boy!** · 08-16-2007, 11:13 AM

Quote:

Originally Posted by Dale "Fat Fingers" Mercer

um....just FYI, he doesn't out of a can.........

What? You're missing a verb, and I can't figure out what you mean.

**Fire Me Boy!** · 08-16-2007, 11:14 AM

Quote:

Originally Posted by Phobia

Dude, no. Get some good tuna, salt & pepper it and simply sear it on both sides. You'll love me.

I'll give it a shot... mainly because I know you wouldn't steer me wrong.

burt · 08-16-2007, 11:16 AM

Quote:

Originally Posted by Fire Me Boy!

What? You're missing a verb, and I can't figure out what you mean.

fixed it...language not so good for me.

JohnnyV13 · 08-16-2007, 11:19 AM

If you want good fish...try Pompano. Pompano is excellent, though i usually grill it over charcoal with applewood, seasoned lightly with garlic and lime. You could probably bake it with similar seasoning and it would still taste excellent.

Pompano, however, is hard to get in the midwest. I can get it in the farmer's market in Tucson. Pompano is restricted to only sport fishing in florida, but you can get it in california pretty easily.

You could also try blackened redfish style, which is a cajun fish recipie. You can do this with Pompano or Redfish. Basically you can look up a seasoning recipie or simply buy Paul Prudomme's Cajun Fish magic from a grocery story. You then get an iron skillet and turn it on high heat, pour a little butter over a fish fillet and generously cover with seasoning. Cook until each side is a little blackened.

You will only like this method if you like spicy food.

Another fish you might try is skrod..which is young cod. SKrod has a very light flavor.

08-16-2007, 11:22 AM

I haven't seen any mention of Orange Roughy yet. Light, white, flaky. Great stuff.

The first time I had it, they served it cold with fruit on top. It's an incredibly versatile fish.

**Fire Me Boy!** · 08-16-2007, 11:23 AM

Quote:

Originally Posted by JohnnyV13

Pompano, however, is hard to get in the midwest. I can get it in the farmer's market in Tucson. Pompano is restricted to only sport fishing in florida, but you can get it in california pretty easily.

So... that's a problem since I'm in KC.

burt · 08-16-2007, 11:25 AM

Quote:

Originally Posted by JohnnyV13

If you want good fish...try Pompano. Pompano is excellent, though i usually grill it over charcoal with applewood, seasoned lightly with garlic and lime. You could probably bake it with similar seasoning and it would still taste excellent.

Pompano, however, is hard to get in the midwest. I can get it in the farmer's market in Tucson. Pompano is restricted to only sport fishing in florida, but you can get it in california pretty easily.

You could also try blackened redfish style, which is a cajun fish recipie. You can do this with Pompano or Redfish. Basically you can look up a seasoning recipie or simply buy Paul Prudomme's Cajun Fish magic from a grocery story. You then get an iron skillet and turn it on high heat, pour a little butter over a fish fillet and generously cover with seasoning. Cook until each side is a little blackened.

You will only like this method if you like spicy food.

Another fish you might try is skrod..which is young cod. SKrod has a very light flavor.

I have to tell you.............I love your avatar, always have......

**Donger** · 08-16-2007, 11:26 AM

What about cod? If you soak it in milk before cooking, it's quite mild.

JohnnyV13 · 08-16-2007, 11:35 AM

Tuna is nice..but YOUNG tuna is better. Of course, my experience with Young tuna comes from the phillipines, where you can get it caught the same day. Phobia's method of searing sounds good to me...tho in the phillipines we simply stuck it on sticks over charcoal.

**Fire Me Boy!** · 08-16-2007, 11:35 AM

OK.... so now that we've pretty much determined a lot of different mild fish, what are some tasty ways to prepare these fleshy bits of mild goodness?

JohnnyV13 · 08-16-2007, 11:38 AM

Quote:

Originally Posted by Dale "Fat Fingers" Mercer

I have to tell you.............I love your avatar, always have......

Her name is Susan Ward and she's a little known actress who for some reason hasn't been able to really "make it". SHe's great at playing film noir psycho chicks.

I saw her in a crummy teen movie called "The In Crowd", but her performance made a bad movie worth watching (at least to me).

**cdcox** · 08-16-2007, 11:40 AM

Quote:

Originally Posted by Fire Me Boy!

Actually one of the fish I've tried... so... what do I do with it, besides eat it or marinate it in antifreeze?

Sprinkle with Citrus Grill seasoning (from Sam's) and saute in olive oil. Tasty and healthy.

Hog's Gone Fishin · 08-16-2007, 11:48 AM

Ever tried puffer fish ?

Simply Red · 08-16-2007, 11:50 AM

Coat Tilapia fillet(s) lightly with olive oil and cracked black pepper. Season w/ sea salt. Broil in oven until flacky.

In small quart metal pan. Melt two sticks O butter. Continue whisking on med heat until butter takes on a brown color (careful, don't burn.) This is called browned butter and it is great over fish. Browned butter tastes almondy and rich. Drizzle over cooked fish. Squeeze a lemon atop, enjoy.

08-16-2007, 10:42 AM
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Fish... what's good? OK... I'm trying to get where I'm eating more fish. I've kinda discovered that I'm better off with a milder flavor fish. I'm not sure what fish qualifies and I need some good ideas (not grilling) on what to do with it.
Posts: 35,253

08-16-2007, 11:19 AM	#35
JohnnyV13 Veteran Join Date: May 2003 Location: Tucson AZ Casino cash: $6145200	If you want good fish...try Pompano. Pompano is excellent, though i usually grill it over charcoal with applewood, seasoned lightly with garlic and lime. You could probably bake it with similar seasoning and it would still taste excellent. Pompano, however, is hard to get in the midwest. I can get it in the farmer's market in Tucson. Pompano is restricted to only sport fishing in florida, but you can get it in california pretty easily. You could also try blackened redfish style, which is a cajun fish recipie. You can do this with Pompano or Redfish. Basically you can look up a seasoning recipie or simply buy Paul Prudomme's Cajun Fish magic from a grocery story. You then get an iron skillet and turn it on high heat, pour a little butter over a fish fillet and generously cover with seasoning. Cook until each side is a little blackened. You will only like this method if you like spicy food. Another fish you might try is skrod..which is young cod. SKrod has a very light flavor.
Posts: 4,156

08-16-2007, 11:22 AM	#36
Phobia Guest Casino cash: $	I haven't seen any mention of Orange Roughy yet. Light, white, flaky. Great stuff. The first time I had it, they served it cold with fruit on top. It's an incredibly versatile fish.
Posts: n/a

08-16-2007, 11:26 AM	#39
Donger "Think BOOM!" Join Date: Nov 2003 Location: 33.675° N 106.475° W Casino cash: $10239900 VARSITY	What about cod? If you soak it in milk before cooking, it's quite mild. __________________ I think the young people enjoy it when I "get down," verbally, don't you?
Posts: 180,945

08-16-2007, 11:35 AM	#40
JohnnyV13 Veteran Join Date: May 2003 Location: Tucson AZ Casino cash: $6145200	Tuna is nice..but YOUNG tuna is better. Of course, my experience with Young tuna comes from the phillipines, where you can get it caught the same day. Phobia's method of searing sounds good to me...tho in the phillipines we simply stuck it on sticks over charcoal.
Posts: 4,156

08-16-2007, 11:48 AM	#44
Hog's Gone Fishin Fish are scared of me Join Date: Nov 2001 Casino cash: $1590477	Ever tried puffer fish ?
Posts: 40,368

08-16-2007, 11:50 AM	#45
Simply Red You Sweetie! Join Date: Sep 2005 Casino cash: $2021206219 VARSITY	Coat Tilapia fillet(s) lightly with olive oil and cracked black pepper. Season w/ sea salt. Broil in oven until flacky. In small quart metal pan. Melt two sticks O butter. Continue whisking on med heat until butter takes on a brown color (careful, don't burn.) This is called browned butter and it is great over fish. Browned butter tastes almondy and rich. Drizzle over cooked fish. Squeeze a lemon atop, enjoy.
Posts: 71,691