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my first fish dish
#9896
09/17/2009 09:45 PM
09/17/2009 09:45 PM
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Joined: Jun 2009
Posts: 3,513 new york, new york
caribbeanscout
OP
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OP
Traveler
Joined: Jun 2009
Posts: 3,513
new york, new york
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my taste buds seem to be evolving with time. within the past few years i have discovered that i enjoy fish, after not eating it for many, many years; my requirement being that it must be on the mild side. well, a recent article in real simple magazine called 'dinner for a month... done!' inspired me to cook my first fish dish. last night i prepared tilipia with peppers and olives and i still can't believe that i had dinner on the table within 20min AND it tasted amazing! i'm not one to pat myself on the back when it comes to cooking, but this one for sure is a keeper. here's my results and i've posted the link to the recipe if anyone is interested. [img]http://[image] http://i694.photobucket.com/albums/vv308/lotsanivanh/tilapia2.jpg[/img][/image] http://www.realsimple.com/food-recipes/b...0545/index.html
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Re: my first fish dish
[Re: caribbeanscout]
#9900
09/18/2009 04:45 PM
09/18/2009 04:45 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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want a great New England fish dish? (I got this one from an old copy of YANKEE Magazine)...
[color:"blue"]CREAMED COD ON TOAST[/color] Make about a cup of bechmel sauce with lots of lightly sauted onions & 1 tbsp. thyme and S&P to taste... when done... turn off heat and immediately add about 1 pound of cod cut in 1x1x1 inch chunks... The residual heat will cook the cod in about 5 minutes... (or keep cooking on the very lowest setting on your stove, at a bare simmer, BUT!!! don't over cook the cod)... Then add some chopped hard boiled eggs (about 3-4, optional) & chopped chives and serve over toasted English Muffins... or any toasted bread of your choice... also excellent over lightly toasted Baguette... To die for!!! real comfort food! Finestkind!
also works with stripped bass... flounder... fluke... blackfish... tilapia... grouper... red snapper... etc... or any flaky type fish... it's excellent with a good red salmon or trout fillets! My preferance is still cod! cooking times will vary depending on the fish you use... just don't overcook... doesn't work well with swordfish, shark nor tuna, or any kind of "steaK" fish...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: my first fish dish
[Re: caribbeanscout]
#9901
09/19/2009 04:25 PM
09/19/2009 04:25 PM
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Joined: Jul 2006
Posts: 13,417 Peaceful Eastern North Carolin...
GaKaye
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Joined: Jul 2006
Posts: 13,417
Peaceful Eastern North Carolin...
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caribbeanscout said: this would go great with your healthy shake. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" /> Nah...this would go great with a glass of wine!! I was actually going to make this tonight, and realize I have no fish in the house <img src="http://www.traveltalkonline.com/forums/images/graemlins/cry.gif" alt="" />
Last edited by GaKaye; 09/19/2009 04:27 PM.
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Re: my first fish dish
[Re: caribbeanscout]
#9905
09/22/2009 10:13 AM
09/22/2009 10:13 AM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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caribbeanscout said: peconic- thanks for the recipe. possibly my next fish dish. sometimes I like to add some thawed frozen LeSeur peas to the mix... adds some color (otherwise it's really white!) and works very well with the flavors... I like them aldente, with a little crunch left in them, for an additional texture too... for a nice presentation, dust with a little sweet paprika when serving... this dish also makes a nice Sunday Brunch addition... can be kept warm in a crockpot set on LOW... you can also make it he day before and store in the fridge... it is better the next day, as so many recipes are! and, nope... I would not freeze it! and use it within 36 hours stored in fridge in a tight covered container...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: my first fish dish
[Re: caribbeanscout]
#9909
09/26/2009 07:04 AM
09/26/2009 07:04 AM
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Joined: Jul 2006
Posts: 13,417 Peaceful Eastern North Carolin...
GaKaye
Traveler
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Traveler
Joined: Jul 2006
Posts: 13,417
Peaceful Eastern North Carolin...
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I just saw this on RecipeZaar. I haven't tried it, but it looks good.
Baked Fish Plaka-Style (Greek) Recipe #391864 A great crockpot recipe for fish; you've got to really like onions, though (I do)! Came from a book of ethnic recipes for the slow cooker. by L'ecole 2 hours | 10 min prep
SERVES 4 -5
4 medium onions, thinly sliced 3 tablespoons olive oil 2 tomatoes 1/2 cup fresh parsley, finely chopped 2 garlic cloves, minced 1 1/3 lbs white fish fillets (turbot, sole, etc.) 2 tablespoons lemon juice salt and pepper 1 lemon, thinly sliced In a large skillet, saute onions in oil until golden brown and almost caramelized. Peel and chop 1 tomato. Add to onions, along with parsley and garlic. Simmer for a few minutes longer. Place fish fillets in a lightly buttered crockpot. Sprinkle with lemon juice, salt and pepper. Spoon sauteed vegetables over fish. Slice remaining tomato and place on vegetables. Top with lemon slices. Cover and cook on low for about 1-1/2 hours, or until fish flakes when tested with a fork. Nice over rice!
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Re: my first fish dish
[Re: caribbeanscout]
#9910
09/26/2009 07:17 AM
09/26/2009 07:17 AM
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Joined: Jul 2006
Posts: 13,417 Peaceful Eastern North Carolin...
GaKaye
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Traveler
Joined: Jul 2006
Posts: 13,417
Peaceful Eastern North Carolin...
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CS, here's a technique that I use with both chicken and fish. It's easy and quick, and by varying your ingredients you have a lot of "recipes" in your repertoire.
Heat a large skillet over medium heat. I hate nonstick, but some prefer them. While the skillet is heating, dry your fish filets with a paper towel, season with salt and pepper, and dredge with a small amount of flour. Add some olive oil to your pan and heat until the oil shimmers. Shake off the excess flour and place the filets in the pan. Saute on both sides until nicely browned. They will be completely cooked through as well. (If using chicken, I use the thinner filets, or pound them to about 1/4 inch thick so they're done quickly). Remove from the pan and keep them warm.
Here's where your imagination comes in. Add some aromatics to your pan (onions, garlic, celery, whatever you like), some diced tomatoes, capers, artichoke hearts, and saute for a few minutes. You might need to add a little olive oil here. Then a splash of white wine (or lemon juice, or vinegar, or chicken broth, or fish stock..). Simmer for a few minutes for the flavors to blend, and scrape up the brown bits on the bottom of the pan. You can add fresh or dried herbs if you like. Sometimes I finish the sauce with a little butter. Serve the sauce over the cooked chicken or fish.
Some good combos:
Artichoke hearts, real bacon bits, chicken stock.
Diced tomatoes, capers, kalamata olives, marsala wine.
Minced onions, capers, lemon juice and zest, and white wine or chicken stock.
Onions, apples, bacon bits, and chicken stock. Top with some sharp cheddar. This one really only works on chicken.
Just use your imagination!
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Re: my first fish dish
[Re: GaKaye]
#9914
09/28/2009 12:43 PM
09/28/2009 12:43 PM
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Joined: Jan 2008
Posts: 13,143 Ottawa, Ontario, Canada
islandgem
Traveler
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Traveler
Joined: Jan 2008
Posts: 13,143
Ottawa, Ontario, Canada
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I often cook fish and chicken this way and it is so easy and always tastes great! We like it cooked in a well seasoned wrought iron pan. Nothing better than fresh fish! We catch it and bring it home, clean it and right in the pan or on the grill! <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />
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