got some fish thawing out in the fridge at home. don't know what to do with it.
― congratulations (n/a), Thursday, 7 June 2012 19:38 (five years ago) Permalink
i wish we had a grill.
― congratulations (n/a), Thursday, 7 June 2012 19:46 (five years ago) Permalink
What species? Fillets, steaks, or whole?
― Trey Imaginary Songz (WmC), Thursday, 7 June 2012 19:56 (five years ago) Permalink
these are fillets. but i'm generally interested. we only started eating fish again a couple of years ago and i'm pretty bad at cooking it. i can do fish tacos and that's about it. i've tried sauteeing and it never turns out, always under/overcooked (or both).
― congratulations (n/a), Thursday, 7 June 2012 20:18 (five years ago) Permalink
Once upon a time I poached some fairly thick fillets of a white fish -- might have been sea bass? -- in a medium-spicy tomato broth, then took the fish out and reduced the broth as quickly as I could without the fish getting too cold. Finished the broth with some cold butter to make a sauce. Rice pilaf and a green veg alongside, turned out well.
Whole trout -- fill the cavity with slices of lemon, onion, maybe a little shaved garlic, salt/pepper, a couple of dabs of butter or some olive oil. Make a foil pouch for each fish, cook on grill or in oven. Or even in a bamboo steamer.
― Trey Imaginary Songz (WmC), Thursday, 7 June 2012 20:48 (five years ago) Permalink
Catfish fillets: crush up a tube of Ritz crackers, add an equal volume of grated parmesan cheese and some black pepper. No salt, the crackers are salty enough already. Brush the fish with melted butter, coat them well in crumb/cheese mixture, bake. This is also not a bad method for thinnish boneless-skinless chicken breasts.
― Trey Imaginary Songz (WmC), Thursday, 7 June 2012 20:53 (five years ago) Permalink
i like tilapia/cheap white fish prepared simply -- dust with some spicy paprika, s/p, and garlic powder, sautee in a little oo, serve over greens with a hunk of bread on the sideif you've got it, put some lemon on itwhole thing takes roughly 5-10 min to get together
― game of crones (La Lechera), Thursday, 7 June 2012 20:58 (five years ago) Permalink
that is my not-thinking-too-hard dinner of choice for summer
otm on the tilapia ^^^ I love it so much with some basmati rice
― Trey Imaginary Songz (WmC), Thursday, 7 June 2012 21:00 (five years ago) Permalink
if you feel fancy, throw some capers on there(whatever you do, do not put chocolate or cheese on it)
― game of crones (La Lechera), Thursday, 7 June 2012 21:04 (five years ago) Permalink
feel like a cooking idiot here but i am not one i promise - how high are you turning the burner to sautee? like medium?
― congratulations (n/a), Thursday, 7 June 2012 21:13 (five years ago) Permalink
yeah usuallyi don't ever put it higher than medium unless i am bringing water to a boil or heating up a pan prior to putting food in it(i don't pan fry much)
― game of crones (La Lechera), Thursday, 7 June 2012 21:15 (five years ago) Permalink
did LL's recipe, worked out good though i used too much oil at first so the first fillet was pretty oily. the main thing that freaks me out is since i've never cooked meat and haven't cooked much fish, i have trouble knowing when the fish is done. i end up hacking the pieces apart trying to tell if its flaky yet.
― congratulations (n/a), Friday, 8 June 2012 16:20 (five years ago) Permalink
usually it's no more than 2 min for each side if it's a thin filet like tilapiawhat type of pan are you using?
― game of crones (La Lechera), Friday, 8 June 2012 16:22 (five years ago) Permalink
i used a nonstick pan, think i did a little longer than that but i was being really cautious because i've ended up with undercooked fish before.
― congratulations (n/a), Friday, 8 June 2012 16:23 (five years ago) Permalink
don't tell anyone but i check for doneness by poking at meat/fish with my finger -- if it feels mushy, more time in 30 sec increments (on stovetop); if it feels +/- firm, it's probably done.
― game of crones (La Lechera), Friday, 8 June 2012 16:24 (five years ago) Permalink
do it a few more times and you'll be a pro!
― game of crones (La Lechera), Friday, 8 June 2012 16:25 (five years ago) Permalink
dill, lemon, tomatoes, olives all taste good with that same prep
Light finger-poke for firmness is otm -- also just eyeball it and watch as it turns opaque. Take it out of the pan 30-40 seconds before it's done -- residual heat will finish it.
― Trey Imaginary Songz (WmC), Friday, 8 June 2012 16:52 (five years ago) Permalink
i have mastered sauteeing fish pretty much. anyone have any tips/recipes for shrimp? they have precooked shrimp at trader joe's but i don't really know how to prepare it.
― congratulations (n/a), Sunday, 25 November 2012 19:49 (five years ago) Permalink
I am terrible at preparing shrimp well. One tentative conclusion I've come to is that the larger they are, the dryer the cooking method needs to be, because boiling them long enough to get them cooked through makes them really tough. Alton Brown has a broiling/roasting method for big ones that really intensifies the flavor and apparently doesn't turn them into tough knots.
It's hard to beat deep-frying. The best shrimp I ever had were the fried ones at Paula Deen's brother's restaurant in Savannah. It helped that they had probably been caught nearby within the past 24 hours and never frozen.
― WilliamC, Sunday, 25 November 2012 20:08 (five years ago) Permalink
xpost:precooked shrimp is useless for anything but using in a salad, shrimp cocktail or application that requires no more cooking. even then they're quite meh (soft and waterlogged) compared to freshly cooked. what type of recipe do you have in mind? scampi or something? they only take about 90 seconds a side in a hot pan & i don't add any salt when sauteeing tj's prawns as they're salted before freezing for some reason or
and and yeah those really really large ones are ideal for barbeque grilling or roasting. can't imagine any reason to boil them; one could poach 'em, but i dunno why anyone would poach shrmp
― making plans for nyquil (outdoor_miner), Sunday, 25 November 2012 20:17 (five years ago) Permalink
this recipe worked well for me recently. the salsa verde is delicious and flavourful, doesn't take too long to prepare, and goes perfectly with the fish, which is easy to fry and hard to mess up. might be wise to reduce the quantity of the salsa if cooking less fillets. also, if timing is an issue, perhaps omit the spuds and just serve with some steamed greens.
― qiqing, Monday, 26 November 2012 03:07 (five years ago) Permalink
for pre-cooked shrimp, this bittman recipe works well, from memory you just:
chop a few cloves of garlic into v thin slices, heat some good olive oil, a generous amount, in a pan, then add the garlic and cook it a little, add a spoon of cumin, one of paprika, plus salt and pepper, and then add the shrimp for a minute and stir everything around. serve it with boiled rice or a flatbread.
really is amazing. and obv the better quality your paprika/garlic/oil...
― Heterocyclic ring ring (LocalGarda), Wednesday, 28 November 2012 13:41 (five years ago) Permalink
i had gotten pretty confident about sauteeing fish but the kind i bought this time was unexpectedly much thinner than i'm used to and it totally threw me off. it ended up way too oily but still sticking to the pan and breaking up. in hindsight i probably should have used way less oil at a lower-than-usual temp but i just got frustrated and kept fucking it up, ended up with a whole batch of fish glop that i threw away without even trying.
― congratulations (n/a), Monday, 20 May 2013 00:54 (four years ago) Permalink
I am cooking fish tonight and all of our spices are packed except for popcorn salt.
― Immediate Follower (NA), Tuesday, 29 July 2014 21:36 (three years ago) Permalink
BTW I don't use pre-cooked shrimp anymore, I use raw shrimp and use the Cook's Illustrated pan-seared shrimp recipe which is delicious though it's really easy to burn yourself turning all the shrimp really quickly in super-hot oil http://www.food.com/recipe/pan-seared-shrimp-with-garlic-lemon-butter-139797 <- this is the recipe even though they don't credit Cook's Illustrated
― Immediate Follower (NA), Tuesday, 29 July 2014 21:38 (three years ago) Permalink
random thoughts:1) if you burn yourself enough the nerve endings will eventually get destroyed and you won't feel burns (this is where i'm at after working a mesquite grill hours a day even though it was many years ago)2) use long tongs for turning3)consider wearing a oven mitt or glove whilst using tongs to turn. oh, also hope you are not using any teflon coated pan to heat to smoking. that can def be carcinogenic
― Tom Waits for no one (outdoor_miner), Wednesday, 30 July 2014 23:36 (three years ago) Permalink
1. Open tinned sardines, place on plate and microwave for around 30 seconds2. Toast and butter bread3. Put sardines on toast. Enjoy.
― 3kDk (dog latin), Thursday, 31 July 2014 09:24 (three years ago) Permalink