Suggestions For Unusual Fish Recipes

[Tituscrow]

Hello there folks. I'm after some suggestions for some interesting and unusual fish/seafood recipes to cater for some fish-loving friends. I'm quite handy in the kitchen but generally tend to play it safe, but I know there are a few culinary experts out there who happily take risks

I plan on going for a crab/langoustine based starter and a main based around something meaty like monkfish or halibut.

I'm interested to know of any clever or unusual methods or ingredients that will make my guests go 'wow' for all the right reasons!

The only 'rule' is no soups/chowders.

Oh, and I know I could easily google something or look at a cookery website, but it's much more fun conversing with TBOT's.

Thanks in advance...

[bassybill]

Mmmmm, fish and/or seafood - delicious.

I love crabcakes for starter - I've tried this recipe and it came out great, pretty much like my favourites at Smith and Wollensky in Manhattan:

Crab cakes recipe | Life and style | guardian.co.uk

I'd personally suggest avoiding monkfish if you're having a crab starter as it could be very "samey" (monikfish is used as a scampi substitute quite often). Go for the best halibut you can get (it's hellishly pricey) and you can't really go wrong just serving it with a nice mixture of veg (asparagus, yum) if it's really good fish. I like to bake fish in foil with butter, or maybe steam it and serve with a buttery white wine sauce.

Let us know what you end up doing.

[cassanova]

Halibut Recipes - Allrecipes.com

[Passinwind]

Originally Posted by Tituscrow

Hello there folks. I'm after some suggestions for some interesting and unusual fish/seafood recipes to cater for some fish-loving friends. I'm quite handy in the kitchen but generally tend to play it safe, but I know there are a few culinary experts out there who happily take risks

I plan on going for a crab/langoustine based starter and a main based around something meaty like monkfish or halibut.

I'm interested to know of any clever or unusual methods or ingredients that will make my guests go 'wow' for all the right reasons!

Alder-planked salmon, perhaps? Pretty common method here (traditional Native American), not sure where you are though.

[JimB52]

I have poached fillets in a small amount of apple cider with a couple tablespoons of cream mixed in. After poaching, I top with a few finely sliced scallions, slivered almonds and shaved or shredded parmesan cheese, and finish under the broiler. works well with any white-fleshed fish, particularly sole or flounder.

[MJ5150]

Place fish in ziploc bag, seal bag, place in garbage. Done/win/profit/whatever cool word other people say besides those.

-Mike

[Tituscrow]

Alder planked salmon? Please elaborate...

Funny enough, I've hit the guardian website a lot recently for recipes, but missed that crab cake one. Looks good.

I like the poaching ideas, but not thought of using a cider before. May well try something along those lines.

I know halibut isn't cheap, but is it worth the few extra quid? Not cooked with it before so wouldn't want to ruin it.

[Passinwind]

Originally Posted by Tituscrow

Alder planked salmon? Please elaborate...

There are a ton of variations -- many use cedar instead of alder wood. Here and here are a few to get you started.

[john grey]

camping Cooking: Brook or River trout / freshwater fish.

1.) Gut you fish and clean to level you're used to.
2.) Take large piece of aluminum foil and wrap fish with BBG sauce and small amount of onions or scallions inside fish.
3.) Place in small hickory fire for 10-15 minutes.

Foil cooking will allow bones & scales to be stripped off fast & easy. Choice of sauce is obviously individual but BBQ sauce is convenient.

[BurningSkies]

Growing up on the coast, and with most all of my family still within throwing distance of waves, it is my opinion to go REALLY simple with seafood. It doesn't need a lot of technique and added flavor layers.

The real deal is to make sure you don't overcook it...its what kills fish and so much of what people do kills it. Its more delicate than people think.

For good fresh halibut, flounder, etc. I tend to salt & pepper then panfry it really quickly and that's it. Ms. Skies and I also enjoy taking slightly thicker types of fish and pan searing it on one side then poaching it in a lighter-flavored beer or ale until done.

[Tituscrow]

Originally Posted by john grey

camping Cooking: Brook or River trout / freshwater fish.

1.) Gut you fish and clean to level you're used to.
2.) Take large piece of aluminum foil and wrap fish with BBG sauce and small amount of onions or scallions inside fish.
3.) Place in small hickory fire for 10-15 minutes.

Foil cooking will allow bones & scales to be stripped off fast & easy. Choice of sauce is obviously individual but BBQ sauce is convenient.

That sounds great and I'd happily scoff something like that. However, I don't want to be messing with bones and skin at the table! Sounds like a great outdoor summer dish

[Tituscrow]

Originally Posted by BurningSkies

Growing up on the coast, and with most all of my family still within throwing distance of waves, it is my opinion to go REALLY simple with seafood. It doesn't need a lot of technique and added flavor layers.

The real deal is to make sure you don't overcook it...its what kills fish and so much of what people do kills it. Its more delicate than people think.

For good fresh halibut, flounder, etc. I tend to salt & pepper then panfry it really quickly and that's it. Ms. Skies and I also enjoy taking slightly thicker types of fish and pan searing it on one side then poaching it in a lighter-flavored beer or ale until done.

Yes, I'm trying to learn how not to overdo fish. I struggle to get the timing, heat levels and fish thickness right when pan frying. Trying to get that crispy skin and juicy, tender flesh right is a skill I admire!

Which fish are best cooked skin on?

[MJ5150]

The wife cooks her salmon on wood planks too, then she wraps it in tinfoil with some herbs in the oven to finish it off.

-Mike

[gustobassman]

I actually made this last night... Dungeness Crab Pasta. Great for entree or appetizer! If you have access to crab, get either meat or get it still in-shell and pluck out the meat yourself. Either add to an oil-based sauce or go like i did and use a cream sauce. If you are doing it as a starter, go with a smaller portion than an entree size and ...boom.. there you go..

If you can get your hands on some Old Bay seasoning, just add a little on top, along with some chopped parsley, before you serve.

I'm a HUGE crab/shrimp/shellfish fan (especially in pasta with a cream sauce) so i may be jaded.

If you want to do some Shrimp Cocktail, try this.. The Shrimp Cocktail Recipe : Alton Brown : Food Network ... best recipe for shrimp cocktail i have tried.

[kserg]

I am Russian, so...

fish cutlets (Котлеты рыбные)

something like this

Fish cutlets - Main dish | Authentic Russian Cuisine


with cheesy mash potatoes - hell yeah!

[Bob Lee (QSC)]

Fish tacos.

[Tituscrow]

Well, I was hopeful for maybe a couple of suggestions, so all these ideas are brilliant. Problem is I want to try everything. Now.

How well do chilli or curry themed dishes go with fish? I've had what passes as Goan fish Masala before, but to be honest, it could have been anything fleshy drowned in curry sauce.

I've looked into smoking fish, but it looks like you need proper specialist gear (ovens/kilns and such like)

And as for a fresh crab, aren't there bits to avoid? (Dead Mans Fingers, IIRC...)

[Tituscrow]

Originally Posted by kserg

I am Russian, so...

fish cutlets (??????? ??????)

something like this

Fish cutlets - Main dish | Authentic Russian Cuisine

with cheesy mash potatoes - hell yeah!

Ha. Now don't let me insult your heritage here, but damn that looks...er...Russian

[BurningSkies]

Originally Posted by Tituscrow

Well, I was hopeful for maybe a couple of suggestions, so all these ideas are brilliant. Problem is I want to try everything. Now.

How well do chilli or curry themed dishes go with fish? I've had what passes as Goan fish Masala before, but to be honest, it could have been anything fleshy drowned in curry sauce.

I've looked into smoking fish, but it looks like you need proper specialist gear (ovens/kilns and such like)

And as for a fresh crab, aren't there bits to avoid? (Dead Mans Fingers, IIRC...)

I like Thai curry (basil, Cilantro, hot peppers, etc. with seafood....

[Passinwind]

Originally Posted by BurningSkies

I like Thai curry (basil, Cilantro, hot peppers, etc. with seafood....

+1

There's a joint in Portland that does Dungeness Crab phad thai brilliantly too.