|02-28-2013, 06:18 PM||#1|
Major LCF Poster!
Join Date: Mar 2010
Start Date: March 2010
Going to the fish market tomorrow. What would you recommend?
I always eat Snapper. I want to try something else
I want to try one of the following that I've never had
Want to take a stab at Monkfish again. Tried it once, just threw it on the grill and it was tough. Anyone have any good recipes or suggestions to prepare monkfish?
So which of the above to you recommend?
|02-28-2013, 06:27 PM||#2|
Very Gabby LCF Member!!!
Join Date: Oct 2002
Location: Puyallup. WA
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
I love Orange Roughy bake in butter , lemon,lots of herbs & spices.
I have 4 Trout in my freezer and Halibut.
May we all live our life as long as we want!
|02-28-2013, 06:30 PM||#3|
Senior LCF Member
Join Date: Dec 2012
|02-28-2013, 06:39 PM||#4|
Join Date: Sep 2004
Location: Mostly in the kitchen!
Stats: 174 (WW)/145/150 goal 5'5"
WOE: JUDDD variation
Start Date: May 2003
The general rule of thumb is 8 minutes per inch of thickness of the fish - I usually cook it 4 minutes on each side, whatever it is, although DH loves his salmon quite rare so his gets cooked less!
I love halibut too - I tend to make it easy, just sprinkle on some Cavender's Greek seasoning or other seasoning you like, and pan-fry in a tablespoon each of olive oil and butter.
Salmon, I broil - I coat it with a teaspoon or so per side of brown sugar substitute (and I still have a lot of brown Diabetisweet, which has been discontinued, but you can make a good facsimile by adding a teaspoon of blackstrap molasses to a cup of white Diabetisweet or maltitol, if you can eat it, or even erythritol) - then douse it with some Worcestershire sauce and make a sort of paste, just rub it around; turn over and do the same on the other side. You want a nice skinless filet or a 1" or more thick steak for this. DON'T add anything else! I've tried to spice it up and it ruins it, and I'm one who loves garlic and onion and stuff! The sugar substitute will sort of caramelize (so watch it closely as you broil so it won't burn) and it's delicious. It's about the only way I'll eat salmon.
We had that last night; tonight we had camarones a la diabla (spicy shrimp) - I'm apparently on a seafood kick this week!
I'm not a big fan of freshwater fish so I can't help you with the trout.
As for the monkfish, I can't even find it around here any more, haven't seen it in YEARS - but what I liked to do with it was sort of poach it in butter. It took on a decidely lobster-like flavor and texture that way.
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