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Fish

post #1 of 54
12/9/09 at 1:14am
Thread Starter 
So I love fish. In the past 4 or 5 weeks alone I have returned from the store with trout, catfish, skate, ocean perch, cod, monkfish, bluefish, portugese sardines, and some red snapper. This is a huge number considering I eat out or order in nearly 5 days a week for dinner (and at least 2-3 of those days are fish or sushi). But I am far from anything resembling any type of competent cook. Sometimes I bake it or a very light pan fry with lemon or olives or capers - I'm more interested in the taste and texture of the fish. So - what else can I try? I'm looking for fish recommendations or recipes or cooking ideas or anything! The easier the better and I am not picky at all (yes, I did eat the eyeballs right out of the red snapper I made. They were really interesting). In fact, discuss anything about fish here, the more the better. Thank you!!
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post #2 of 54
12/9/09 at 1:17am
I am also interested in hearing some new ways to cook fish.
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post #3 of 54
12/9/09 at 1:21am
En papillote
Salt crust ^2
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post #4 of 54
12/9/09 at 1:22am
Quote:
Originally Posted by kwilkinson View Post
En papillote
Salt crust ^2

Can you elaborate? Or perhaps provide links to instructions or something? En papillote sounds very interesting.
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post #5 of 54
12/9/09 at 1:25am
With en papillote, you would lay down a piece of parchment. Then on top of it, put a bed of vegetables, carrots, fennel, snap peas, I dunno, whatever is seasonal and sounds good. Then take a piece of the fish and season it. Set that on top of the vegetables. Put a few drops of good olive oil or a pat of butter on top of the fish, throw some herbs down there, and put a tablespoon or two of white wine in. Seal the parchment up, toss it into a pre-heated oven, and let it cook. When it's done, you can pop the parchment "bag" and all the aroma of the cooking escapes. It is quite heavenly and very simple.
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post #6 of 54
12/9/09 at 1:26am
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
En papillote
Salt crust ^2

I've really thought about the salt crust method, it's explained in a book I have. Not sure why I haven't done it yet, will consider soon.

The red snapper I made two weekends ago was awesome, so tender and juicy. I was surprised it came out so well:

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post #7 of 54
12/9/09 at 1:28am
Thread Starter 
will absolutely try en papillote sometime soon. How long would you suggest cooking for an average sized fillet?
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post #8 of 54
12/9/09 at 1:31am
For a 5 oz piece of salmon or other fish you want to keep a little more rare, I'd cook it at 350 for about 12 minutes. Although there will be a million variables that might effect the cook time.

Edit: Make su re you have an inverted sheet pan in the oven first. Then slide the papillote onto it. When the hot metal touches the wine, it'll start to steam, and cook the fish faster.
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post #9 of 54
12/9/09 at 1:31am
I like to do the bag thai style... so slices of garlic, ginger, basil, corriander, sliced red peppers, bamboo shoots, etc and coconut milk. sort of thai curry-ish. you can do some sort of teriyaki style glaze as well if you're tired of medeteranean style. basically just buy some sauce and throw it over or mix up som soy, honey, garlic, rice wine vinegar, etc try buying a whole mix of fresh herbs (thyme, basil, oregano, etc) and boiling them up in oil and poaching the fish in that oil
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post #10 of 54
12/9/09 at 1:32am
Quote:
Originally Posted by kwilkinson View Post
With en papillote, you would lay down a piece of parchment. Then on top of it, put a bed of vegetables, carrots, fennel, snap peas, I dunno, whatever is seasonal and sounds good. Then take a piece of the fish and season it. Set that on top of the vegetables. Put a few drops of good olive oil or a pat of butter on top of the fish, throw some herbs down there, and put a tablespoon or two of white wine in. Seal the parchment up, toss it into a pre-heated oven, and let it cook. When it's done, you can pop the parchment "bag" and all the aroma of the cooking escapes. It is quite heavenly and very simple.

That sounds amazing. I'll try it when I go home in a week and a half, and when I don't have to pay for the groceries
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post #11 of 54
12/9/09 at 1:34am
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
For a 5 oz piece of salmon or other fish you want to keep a little more rare, I'd cook it at 350 for about 12 minutes. Although there will be a million variables that might effect the cook time.

of course variables, but I'm pretty clueless. This helps.

Rare salmon is awesome. One time I didn't even cook the fish, I just mixed a little soy sauce, pepper, and garlic then poured right on top of the fillet I had. Would do again. I'd try it with Tuna as well.
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post #12 of 54
12/9/09 at 1:37am
Thread Starter 
Quote:
Originally Posted by Master-Classter View Post
I like to do the bag thai style... so slices of garlic, ginger, basil, corriander, sliced red peppers, bamboo shoots, etc and coconut milk. sort of thai curry-ish.

you can do some sort of teriyaki style glaze as well if you're tired of medeteranean style. basically just buy some sauce and throw it over or mix up som soy, honey, garlic, rice wine vinegar, etc

try buying a whole mix of fresh herbs (thyme, basil, oregano, etc) and boiling them up in oil and poaching the fish in that oil

ah, I did a teriyaki-type glaze with salmon once. Added some orange marmalade or something odd like that, and put on top of pan seared salmon. Turned out marvelous (I didn't make up the recipe, it was from a friend in college)
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post #13 of 54
12/9/09 at 2:00am
Quote:
Originally Posted by kwilkinson View Post
With en papillote, you would lay down a piece of parchment. Then on top of it, put a bed of vegetables, carrots, fennel, snap peas, I dunno, whatever is seasonal and sounds good. Then take a piece of the fish and season it. Set that on top of the vegetables. Put a few drops of good olive oil or a pat of butter on top of the fish, throw some herbs down there, and put a tablespoon or two of white wine in. Seal the parchment up, toss it into a pre-heated oven, and let it cook. When it's done, you can pop the parchment "bag" and all the aroma of the cooking escapes. It is quite heavenly and very simple.

good idea on the en papillote, kyle..... we use banana leaves to wrap the whole fish up with ginger,garlic, leeks and whatever veggies that we think might match, and leave it on the grill until cooked. the first thing that hits you is that aroma steaming out of the package when you open wrapped fish. mmmmm......
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post #14 of 54
12/9/09 at 2:55am
Rare Tuna Steak + Balsamic reduction = amazing
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post #15 of 54
12/9/09 at 10:40am
Thread Starter 
also, Whole Foods just started to carry Bronzini. Delicious.
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