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re: Need help with different fish types
Posted on 2/4/21 at 1:41 pm to Weekend Warrior79
Posted on 2/4/21 at 1:41 pm to Weekend Warrior79
quote:Stuffed flounder was what Bruning's was known for.
Can't believe I forgot about Flounder. Was always my go-to dish at one of the restaurants on West End that didn't return after Katrina, name eludes me.
0
Posted on 2/4/21 at 2:55 pm to CoachChappy
Agree with everyone saying Snapper.
I tried this broiled red snapper with za'atar salsa verde recipe a couple days ago with some cous-cous. It was quick, easy, and very tasty. I think it found its way into the dinner rotation.
I tried this broiled red snapper with za'atar salsa verde recipe a couple days ago with some cous-cous. It was quick, easy, and very tasty. I think it found its way into the dinner rotation.
Posted on 2/4/21 at 4:28 pm to Jor Jor The Dinosaur
Maui Maui? Surely you mean Mahi Mahi. Lol Tilapia is good as well
Posted on 2/4/21 at 4:34 pm to Weekend Warrior79
My favorite is Orange roughy, but at $12/lb, it’s a little pricey. It’s got a lot of moisture in it, so it shrinks up a lot.
Posted on 2/4/21 at 4:40 pm to Popths
I didn’t say Maui Maui, someone else did.
I used to eat a lot of tilapia, but came to realize it’s not good fish and is really just a vessel for whatever you put on it. It’s not bad for fish tacos or stuff like that.
There’s an inside joke in my family where we call low quality versions of things “the tilapia of _______”
I used to eat a lot of tilapia, but came to realize it’s not good fish and is really just a vessel for whatever you put on it. It’s not bad for fish tacos or stuff like that.
There’s an inside joke in my family where we call low quality versions of things “the tilapia of _______”
Posted on 2/4/21 at 4:41 pm to Weekend Warrior79
Mahi Mahi makes great tacos - usually available at Costco in the frozen section
Cod is great too - there are tons of recipes and depending on how it’s cooked - it never tastes too fishy to me, almost like butter actually
Cod is great too - there are tons of recipes and depending on how it’s cooked - it never tastes too fishy to me, almost like butter actually
Posted on 2/4/21 at 10:20 pm to Weekend Warrior79
Try Sheephead. Its light and not as expensive as a lot of these. Probably find at fish markets. Do not try to cut a whole one yourself.
Posted on 2/5/21 at 7:51 am to Weekend Warrior79
Try this Norwegian butter sauce on any of the fish that have been posted. I stumbled across it a year or two ago and make it a lot.
I like to pan sauté a piece of salmon in ghee (which I make at home and cost less than half the store bought) to get a good crispy outside with medium inside then spoon the sauce over the top. Pay attention to how he does the lemons. It really concentrates the flavor and removes the water.
LINK
I like to pan sauté a piece of salmon in ghee (which I make at home and cost less than half the store bought) to get a good crispy outside with medium inside then spoon the sauce over the top. Pay attention to how he does the lemons. It really concentrates the flavor and removes the water.
LINK
Posted on 2/5/21 at 8:31 am to Weekend Warrior79
So if she likes catfish, try making catfish courtbouillion. It’s just like the classic redfish version, except you need to cook the fish for much less time and not stir much at all after adding the fish or it will break up.
A sort of cousin dish to that is catfish sauce piquante, it is spicier and thicker.
Explore the world of fish stews, not just grilled and pan fried and broiled. Wet cooked fish dishes are delicious.
A sort of cousin dish to that is catfish sauce piquante, it is spicier and thicker.
Explore the world of fish stews, not just grilled and pan fried and broiled. Wet cooked fish dishes are delicious.
Posted on 2/5/21 at 8:39 am to hungryone
Redfish courtbouillon a couple weeks ago.
Rice down there somewhere.
Smoked trout salad a few nights ago.
Rice down there somewhere.
Smoked trout salad a few nights ago.
Posted on 2/5/21 at 9:07 am to Weekend Warrior79
Likes tuna & salmon but doesn't like steelhead because it's 'fishy'? That's gotta be from bad fish to start with.
Bluegill/crappie/bream, walleye, yellow perch, striped bass, grouper/snapper, triggerfish, sheepshead, flounder/fluke/sole, mahi, tilapia
En papillote is a great way to cook almost any fish fillet or whole.
Courtbouillion 'sauce' over a piece of blackened or sauteed fish is great if 'fish stew' is too adventurous.
Blackened or grilled fish on a salad or for tacos.
Parmesan crust on baked grouper.
Stuffed flounder.
Bluegill/crappie/bream, walleye, yellow perch, striped bass, grouper/snapper, triggerfish, sheepshead, flounder/fluke/sole, mahi, tilapia
En papillote is a great way to cook almost any fish fillet or whole.
Courtbouillion 'sauce' over a piece of blackened or sauteed fish is great if 'fish stew' is too adventurous.
Blackened or grilled fish on a salad or for tacos.
Parmesan crust on baked grouper.
Stuffed flounder.
Posted on 2/5/21 at 3:55 pm to Weekend Warrior79
swordfish if you can find it.
Posted on 2/5/21 at 4:26 pm to Weekend Warrior79
For a cheap frozen filet swai makes a great fish taco.
Posted on 2/5/21 at 4:37 pm to Weekend Warrior79
Halibut. It's a nice mild tasting fish, but it's a little more firm but still flaky.
I like a mine pan-seared and topped with a lemon-caper sauce.
It would be good grilled, too.
I like a mine pan-seared and topped with a lemon-caper sauce.
It would be good grilled, too.
Posted on 2/5/21 at 11:01 pm to Weekend Warrior79
Everybody keeps naming all these retarded fish. Go catch some white perch and fry them up.
Posted on 2/6/21 at 12:06 am to cable
quote:
Walleye
This. Very delicate flavor. Almost nutty. Prepare it simply and don’t add add any sauces or garnishes.
Posted on 2/6/21 at 7:40 am to nwacajun
Recently had sheepshead for the first time and it was excellent
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