Favorite Method for Preparing Fish ??
Local catch, store bought, deep sea. What is your favorite way to prepare our pescado neighbors ?? Have an absolute fail-proof method ??
Here is mine: Wrap 8 oz. of any fish in a foil wrapper accompanied with 1 ice cube, One thin slice of citrus, and a scant drizzle of your faorite oil. Season and herb to taste. Wrap foil packets, so as to remove all air, and to ensure they are water tight. Place in the upper rack of your dishwasher. Set it for wash and hold. When it gets to the "hold" cycle, time 5 minutes and remove the packets to serving plates. Great trick for a dinner party !! You can do 4 or 44. All washers are different, so you might have to play with the "hold" time a little. Everyone tends to overcook fish. It should be barely transluscent in the middle, yet firm. Especially for any white-meated fish. Obviously, if you are using an oily fish, obmit the oil.
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Last edited by SwedeSteve; 10-17-2009 at 11:48 PM.
This gives me an Ideer !!! I'm gonna wrap up a pot roast and cook in my clothes dryer ! It ought to be nice and tender from all that bounch'in around in there...Oh I can't wait !!!
Oughta make great mashed tatters to...A.H
Favorite Method for Preparing Fish ??
Local catch, store bought, deep sea. What is your favorite way to prepare our pescado neighbors ?? Have an absolute fail-proof method ??
Here is mine: Wrap 8 oz. of any fish in a foil wrapper accompanied with 1 ice cube, One thin slice of citrus, and a scant drizzle of your faorite oil. Season and herb to taste. Wrap foil packets, so as to remove all air, and to ensure they are water tight. Place in the upper rack of your dishwasher. Set it for wash and hold. When it gets to the "hold" cycle, time 5 minutes and remove the packets to serving plates. Great trick for a dinner party !! You can do 4 or 44. All washers are different, so you might have to play with the "hold" time a little. Everyone tends to overcook fish. It should be barely transluscent in the middle, yet firm. Especially for any white-meated fish. Obviously, if you are using an oily fish, obmit the oil.
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Thank God we don't get as much Government as we pay for! -Will Rogers
Wouldn't that make'em taste a little...ahhh...dishy?
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Fillet and debone it, clean out the mud and dirt in the meat, cook on a cedar board and roast over coals. When the meat is nice and tender, throw away the carp and eat the board. In other words, when you catch a carp, cut your line and leave the carp on the shore.
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Those receipes sure sound good. The one from Larmus reminds me of how my sister used to make pickled fish. With lemon slices between the layers. It was really good.
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In MN its not legal to return rough fish to the water or to leave them on the shore. I usually take em home and bury them by the rhubarb. Its what I do with the fish guts when I clean them as well. You should see how huge the rhubard grows. You can bury them by bushes or trees or in the garden. They make great fertilizer.
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It is foolish and wrong to mourn the men who died. Rather we should thank God that such men lived.
This gives me an Ideer !!! I'm gonna wrap up a pot roast and cook in my clothes dryer ! It ought to be nice and tender from all that bounch'in around in there...Oh I can't wait !!!
Oughta make great mashed tatters to...A.H
LOL!
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Love the packet method. I take some foil, a little salt and pepper and oil on the foil along with very thinly sliced onions and lemons. Set the fish on top. Salt and pepper the fish and some olive oil and some white wine. Maybe some squash. Seal up and bake.
Also a fan of beer batter. Cave Creek Brewing Company in Cave Creek AZ makes a beer with a pepper in it. I take 1 cup of the beer, ice cold, 1 cup of flour and some Louisiana seafood seasoning or Old Bay and mix it in and then fry it up. Usually use catfish with that method.
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I use a frying pan !
