How do you cook fish?

[Hawaii Islander]

Any white fish fillet (flounder, haddock, etc), I lightly coat with flour and suate in butter about 1 to 1-1/2 minutes per side. Don't over cook. Deep fried in beer batter is also good but tough to do.

Red (or dark meat) fish Ahi (tuna), swordfish, salmon, saute in butter or grill. You can bake them as well.

 

[MAJOR METAL]

I know someone that would cook their salmon in the microwave.

 

[Marley's Ghost]

Outside on the grill. Don't want to stink up the house.

Salmon is good with Yogurt/Sour Cream and dill sauce!

Butter, lemon and spices you like for others. Shrimp on the barbie with teriaiki sauce!

 

[Stanley Design]

Put the filet in tinfoil then put it in the top rack of your dishwasher, run it. It's the poor mans poached fish. You can prepare it then cook it while cleaning your dishes at the same time.

http://www.surrealgourmet.com/html/recipes/salmon.html

 

[Scarlet Fire]

Bump.



So if I want to grill a fish steak, how do I do it/when do I know it's done?

 

[Marley's Ghost]

Bump.



So if I want to grill a fish steak, how do I do it/when do I know it's done?

What kind of fish?

 

[Scarlet Fire]

What kind of fish?

Let's go with Salmon. Or Tuna.

 

[Marley's Ghost]

Salmon - wrap in foil with some oil or butter. Place on grill skin side down. Cook until flaky. Separately, mix sour cream or plain yogurt with dill. Add to fish before eating.

 

[David J.]

I go through a good amount of fish.

Mostly beer battered or breaded. Fried in either the deep fryer or skillet.
Unless it's salmon, then it's either smoked or grilled.

By far my favorite is walleye....mmmmmm so good!!!
for this I make a very simple but tasty breading.

Yellow corn meal
flour
pepper- to taste
season salt- to taste

More of the yellow corn meal than flour, you want it golden brown and crispy when cooked. Don't over cook it though, which is hard to do if you don't cook fish often.

Mix it all in a zip bag and shake the heck outta it!
put in the fillets or cubed. make sure it has a good coating and deep fry.

that mix also goes well with perch, crappie, gills, and pike.

mmmmmm......walleye samich's.....gooooood.......

 

[KJung]

Salmon... usually poached, white fish and other more flakey fish, usually pan sauted, Tuna... grilled rare!

 

[fenderhutz]

I know someone that would cook their salmon in the microwave.

Oh man there was a leathery old woman where I used to work that would do that and stink up the entire building. When she left she had a frozen piece of Salmon in the freezer that was dated a year old. We took and punctured a hole in the overwrap and stuck it in a junk drawer in our bosses desk on a Friday. He came back in on Monday and well.......wasn't happy.

On a lighter note, almost any fish is good cooked in a pan with butter and a touch of fresh dill and some fresh lemon juice when it's done.

A good recipe is to take about 4 salmon steaks. sear them in a pan of HOT butter and shallots (about 2 minutes per side). Take a 9x13 (preheat oven to 350) or so baking dish and put about 1 cup of orange juice in it (enough to cover the bottom). Place the half cooked fish (and some of the butter/shallot drippings) in the juice then take cut up fresh fennel (bulb and leaves) and cover the fish with the fennel. Bake uncovered for about 25 minutes. Add salt and pepper if desired. You can bake it covered if you REALLY like the taste of fennel.

Aspargus is a good side for this dish.

 

[flakeh]

I prefer to cook my fish on a hot stone with was heated by burning the souls of the damned. The stone itself was removed from the pits of hell, and the fish was from russia. Pure evil. I also put dill/lemon on my salmon.

 

[Fontaine]

never come to Newfoundland

j/k, but ask a Newfoundlander, they WILL know, for sure.

 

[kevteop]

Let's go with Salmon. Or Tuna.

Salmon goes more opaque and paler pink when it's cooked. Cut into it and if the middle is glossier-looking and a different shade from the edges then it's not done.

Tuna changes colour when you cook it, going from a rich purply colour to a much browner colour. Again, cut it and take a look - you can't get this wrong.

Tuna's good served medium-rare, and it gets very dry very quickly if you overcook it, so it's best to undercook it a little if anything.

To avoid slashing your steak open in a dozen different places to test them: You can get a pretty good idea of how well either of them are done by pressing them with a spatula or your finger. It's much like steak or chicken breasts - if it feels firm it's getting towards done, if it's spongy or rubbery feeling, it will need a bit longer.

 

[Deacon_Blues]

My fav salmon recipe:

Take a salmon fillet, calculate 150-200 grams per person. Salt and pepper it (I prefer freshly ground black pepper) and add a generous amount of very finely chopped rosemary leaves, alternatively ground dried rosemary. Work the spices into the fillet. Place it in a buttered baking pan just slightly larger than the fillet and put a few thin slices of butter on top of the fillet. Put it in a hot oven preheated to 250 deg C and once inside the oven, lower the heat to 200 deg C.

While the fish is in the oven, chop a couple of onions into semi-coarse parts. Chop some more rosemary as well. Take out the salmon after it has been in the oven about 10 minutes, and add the onions around the fillet. Then pour cream (real heavy cream, don't destroy the dish by using a light version, they all taste like ****) around the fillet so that it almost covers the fish (perhaps 5dl) and add a bit more salt, pepper and rosemary to season the cream with. The cream becomes the sauce. Put the fish back in the oven at 200 deg C for another 20 minutes about. Don't over/undercook it.

Serve with boiled potatoes, some fried and salted green asparagus and a good, full-bodied chardonnay. As it is difficult to salt the fish properly, make sure there's salt available on the table. Gourmet (flake) salt is the best.

You can also do the sauce separately: put some butter in a hot saucepan (50 grams), add chopped onions, some of the fish cut in small pieces and rosemary. Fry lightly and add the cream, as much as you need. Let it boil a few minutes while stirring frequently. Add salt to taste. Run the sauce in a mixer if you prefer it smooth.

Avoid lemon with this dish. It doesn't fit too well IMO.

-DB the amateur chef.

 

[jenderfazz]

I steam my salmon since it's simple and easy to do. A bit of lemon juice, olive oil, and pepper/parsley get it on its way. It's healthy and it tastes great.

I can't wait for summer to try grilling salmon.

 

[steve21]

Other than salmon and can-tuna, I hate fish... but this thread makes me wanna try some more fish recipes.

 

[Geoff St. Germaine]

I usually bake or broil. I usually have halibut steak or char fillets. Both are pretty easy to cook.

 

[Vince S.]

My mom makes an amazing swordfish broth. She puts chunks of swordfish steak in a soup made of chicken broth, white pepper, and LOTS of fresh ginger.

Words can't describe how awesome it is.

 

[jrthebassguy]

Deep fried.



Fried catfish = Awesome.