Whats your favorite fish and what is your recipe?

 

 

I like frying cod with seasoned bread crumbs. Tilapia is delicious grilled. So is salmon. Mmm.

Dammit! Now I'm hungry!

 

Don't like fish unless it's deep fried.

 

Any fish I catch myself with lemon and herbs.

Man now I wanna go fishing.

 

I blended two superb recipes: "Horseradish Crusted Steelhead" I had at McCormick & Schmick's - Seattle, WA; and "Mango Chutney Salmon" at Jake's Famous Crawfish - Portland, OR.

A fillet of Salmon or Steelhead works equally well although the Steelhead is a bit milder if you're not a salmon lover.
1. Prepare fillet. As with ALL SEAFOOD, wash fillet in cold water and pat dry with paper towel, then splash with white wine and/or lemon juice (I prefer lime), and sprinkle granulated garlic on it. (Garlic powder is too powdery and garlic salt has too much salt in it which removes too much moisture.) Let set about a half hour - the garlic and wine/citrus removes excess 'fishy flavor'. If you like you can also add Thyme - the 'seafood herb' - but in this case the topping is going to overpower it.
2. Prepare topping. Saute finely chopped onions & mushrooms in butter and spread across fillet (just a medium amount, don't go overboard). Purchase "Major Grey's Mango Chutney" and strong horseradish like "Tulelake Horseradish" (course - not cream style), and mix well 50/50 ratio (I'm guessing about 2 tbl each - enough to coat the fillet like about 1/4" deep).
3. You can use a gas grill but IMO there's no flavor compared to briquettes. I like to add some mesquite chips. Cook indirect method with only a few coals directly under the fillet. Cook until Steelhead flakes with a fork - about 15-20 minutes depending on your grill.
A full length fillet should provide 4 3" wide servings (slice crossways).

This is fairly easy, will impress friends with your gourmet skill, and people rave about the blending of the sweet hot topping with the slightly smoky Steelhead (or Salmon). Although I've never had any trouble finding Mango Chutney, I'm tempted to try it with Peach Preserves someday.

Serve with chilled Chardonnay (oakier the better), salad and my famous "Rosemary Red" potatoes.

 

Tilapia in lemon juice, olive oil, a pinch of salt, and pepper. Comes out very gooooooooooood

 

 

Another blend of recipes starting with "Grilled Tile Fish w/Lime & Cilantro" from City Grill, Atlanta, GA; and my old buddy Ray. I don't know what 'Tile Fish' is and I just read it is super high in mercury, so I use thick Cod. Any whitefish will do, but about 1/2" thick is nice. This is a great summer recipe because of its fresh taste.

1. Prepare seafood as usual (rinse, pat dry, garlic, wine, lime).
2. Chop equal amounts of tomato, onion & cilantro.
Since onions give me indigestion, I use a trick from a Chef I know. I only buy sweet onions - Walla Walla's are only in season for a few weeks so Vidalias, Mayans, etc. work fine. Saute in butter until they just start to brown. This 'carmalizes' them which brings out the sugar and no indigestion. If you like raw onions then that is true to the orginal recipe.
3. Grill the Cod until done. Immediately pat with butter.
4. Top with equal amounts of the chopped tomato, cilantro and onion. Squeeze a bit of fresh lime over it.
That's it! REALLY great flavor combo!

 

Salmon.
Marinate in garlic, red onion and lime.
Then grill on a wine soaked cedar plank.

 

Unagi nigiri. So yum.

/although we shouldn't eat it for a while... depressed eel population dont'cha know.

 

we eat mostly salmon this is one way we prepare it. I have one other recipe we use alot. I'll have to post that up later.

 

right out of the can or do you add stuff to it? I add mayo onion and pickle to mine. Sometimes I'll pickle relish.

 

Only fish I eat is in sushi and its high grade salmon, yellow fin tuna or something of that nature

 

Sea Bass, baked at a low temperature.

 

That's about it.

 

sad to say, usually eat the fish (tuna) used for sushi/sashimi. freshly caught mahi mahi was a real eye-opener though. nothing like the store-bought stuff.

 

no chopped celery?

 

Deep fried southern catfish

And of course blackened catfish.

Now I'm hungry.

Is shrimp fish or seafood? Cause if its fish I wanna change my answer to fried shrimp. By the truckloads with red (cocktail) sauce.

That's it. I'm going to the fish shop tomorrow. Thanks alot.

 

Patagnian Tooth fi... err Chilean Sea Bass is pretty darn good, I like it filleted and fried in a litle olive oil and butter.