How do you cook fish?

[rolling56]

Tilapia and catfish can be fried and make for some delicious tacos .

Fish tacos was the first thing i thought of when i read the title yum!

 

[Dirty Al]

You can barbecue it, boil it, broil it, bake it, saute it. There's uh, kabobs, creole, gumbo. Pan fried, deep fried, stir-fried, fish soup, fish stew, fish salad, fish & potatoes, Fish burger, fish sandwich.

That-that's about it

Thanks Bubba!

I eat a lot of fish being close to the ocean and it has to be fresh and not fried unless it's catfish, grouper or mullet.

I like my fish with heavy garlic and onions bbq or broiled. Now with Salmon and if it's fresh Salmon. I just squeeze lemon on it and dunk it in some soy sauce. Good stuff. I also take out my torch and sear the salmon, not cook it but just sear it and dunk it soy sauce. The taste is heaven.

Now here's my recipe for Salmon on the bbq.

Yellow Mustard
Soy sauce
A little brown sugar
Some cayenne pepper, not too much just a little flavor
Fresh Garlic
Powdered Garlic
Powdered Onion
Chopped Onions

Mix it all and spread it over the top of the Salmon slap on the Q. Good stuff.


Now don't get me started on some sushi, I loves me some sushi.

 

[boris bubbanov]

There's some "clean water" mullet down that way, especially in the Florida Panhandle.

Fish tastes like whatever water it is cultivated in, and that clean clear water down near the Gulf is just right for very tasty mullet. Other places, I'm liable to steer all the way around it! No fish it seems is more sensitive to this phenomenon, than mullet.

Although, not many people had much use for wild catfish when I was small. The factory pond varieties are what people know today and prefer. Before those ponds got started, say in 1971, I did what I needed to do to avoid catfish. We had so much grey trout and specks, and red snapper and redfish, we walked right past other fish (sheepshead, drum) without a second glance.

 

[drb1346]

marinade with olive oil/soy sauce/red pepper flakes, then grill it on my lil' Weber. Great with Bushs' country style baked beans & KFC slaw!!

 

[Dave_O]

Apply heat.

As The Great Gonzo said when asked why he wasn't going to Hollywood to be a movie star (he picked Bombay):-- "That's too easy."

Have you ever "cooked" fish by marinading in lemon juice only? Does the lady eat sushi?
We went to a Sicilian restaurant in Northcote where I ordered the anchovy fillets. Came out looking cooked, feeling like sushi, but tasting divine. (IMO sushi is a bit of a non-event)
And no discernible "fishy" smell.

 

[rcole_sooner]

I take 'em out of the package, put 'em on a cookie sheet with foil, and bake 'em for 20 minutes.

Our Sam's has some excellent pre-prepared frozen fish products.

I cook that, and some of those steamer bags of frozen vegies.

It is great.

Then throw out the foil and steamer bag, and all that gets dirty, are the plates and forks.

Dinner and done in 30 minutes.

 

[Telesavalis]

Grill it or fry it outside so it doesn't stink up the house.

 

[Jared Purdy]

It depends on the fish. If it is pickeral/walley, perch, pacific or atlantic cod, sea bass, I tend to fry in butter. Salmon, either in a bit of oil, in the oven (steamed)or on a cedar plank in the BBQ. If it's catfish, I bread it with a Louisiana type breading and fry in oil. Porgies can be fried or steamed and sheep head is best steamed with veggies (at least that is how I think it is best served).

My wife is Jamaican and they have several ways of doing certain types of fish. Steaming is popular there, and they stuff the fish (snapper, parrot fish) with okra, onions, fresh tyme, salt, pepper and scotch bonnets, and sometimes slice tomato and lay the slices over top of the fish, wrap it in foil and put into the oven. That is generally served with rice. They also fry fish in oil, with the oil really hot and serve it with any number of different things (festival, salad, bammy). Kingfish (type of mackerel) is always fried and served with onions and scotch bonnets sauted in vinegar and oil. They also have a great dish with mackerel where the mackerel has been breserved in a brine (fish has to be soaked and boiled in fresh water before cooking), it's then put in a pan with onions, tomoatos, pepper and okra and served with boiled bananas and plaintain (or fried plaintain).

 

[teleamp]

White Bass fillets, salt and peppered coated with cornmeal and deep fried!!! If eating out, battered fried cod fillets. Well done!!! Moist fish makes me gag.

 

[DrumBob]

I bake cod in the oven with green olives, onions, basil, oregano, salt, pepper, and a 14 oz. can of diced Italian tomatoes. Tastes great.

 

[Lostinthe50s]

Dishwasher Salmon

Ingredients
1 tablespoon olive oil
4 6-ounce pieces salmon fillet
¼ cup fresh lime juice
kosher salt and black pepper
1 lemon, cut into wedges
heavy-duty foil

Steps

1. Grease the shiny side of two 12-inch squares of heavy-duty foil with the oil. Place 2 pieces of fish side by side on each square. Fold up the outer edges of the foil (to contain any liquid) and drizzle the fish with the lime juice. Season with salt and pepper.
2. Fold the foil closed to form 2 airtight packets. (To test the seal, press down on a packet gently with your hand. If air escapes easily, rewrap.)
3. Place the packets in the top rack of the dishwasher. Run a normal cycle. Remove the fish from the foil and serve with the lemon wedges. Serves 4

Also works for bass and halibut if the chunks aren't too thick.

 

[Jared Purdy]

I bake cod in the oven with green olives, onions, basil, oregano, salt, pepper, and a 14 oz. can of diced Italian tomatoes. Tastes great.

That sounds great - especially the olives. I'm going to write that down!!

 

[Jared Purdy]

There's some "clean water" mullet down that way, especially in the Florida Panhandle.

Fish tastes like whatever water it is cultivated in, and that clean clear water down near the Gulf is just right for very tasty mullet. Other places, I'm liable to steer all the way around it! No fish it seems is more sensitive to this phenomenon, than mullet.

Although, not many people had much use for wild catfish when I was small. The factory pond varieties are what people know today and prefer. Before those ponds got started, say in 1971, I did what I needed to do to avoid catfish. We had so much grey trout and specks, and red snapper and redfish, we walked right past other fish (sheepshead, drum) without a second glance.

I quite like the mullets from the Atlantic. I first had them on Sapelo Island, Georgia, and then when I found they were sold in Toronto at certain fish markets, I started buying them (occassionally) and cooked them the way they do on Sapelo. I'm going to try smoking them this year as I got a smoker for Christmas.

 

[Jared Purdy]

Hey Natrontheape:

In america, where does your Tilapia and catfish come from?

I know you have heaps of fish like that in your rivers, so much so they are a pest. Is it these wild ones you get to eat?

In the UK, all the tilapia, pangasius, catfish and such is farmed in asia and shipped over. Often in VERY polluted water, lots of drugs/hormones and crap too.

Catfish is both farmed and caught wild. The southern states (from what I have learned) all have an active commercial fishing industry for wild fresh water cat fish, and man are they tasty (and big!!). The farm industry is huge and found in many southern states. The farmed ones are smaller, though the Chinese fish markets bring them in live, and one that go to in Toronto frequently has 10 lber's.
They are great breaded, fried and served with salsa.

 

[gusironside]

Avoid over cooking fish, especially salmon...if salmon is over-cooked it becomes rubbery and is much less pleasant to eat.

 

[Billy B.]

Ingredients
1 tablespoon olive oil
4 6-ounce pieces salmon fillet
¼ cup fresh lime juice
kosher salt and black pepper
1 lemon, cut into wedges
heavy-duty foil

Steps

1. Grease the shiny side of two 12-inch squares of heavy-duty foil with the oil. Place 2 pieces of fish side by side on each square. Fold up the outer edges of the foil (to contain any liquid) and drizzle the fish with the lime juice. Season with salt and pepper.
2. Fold the foil closed to form 2 airtight packets. (To test the seal, press down on a packet gently with your hand. If air escapes easily, rewrap.)
3. Place the packets in the top rack of the dishwasher. Run a normal cycle. Remove the fish from the foil and serve with the lemon wedges. Serves 4

Also works for bass and halibut if the chunks aren't too thick.

LOST ! Are You kidding ? If not, that is the coolest/strangest method EVER . How someone would think of it the first time ???????

 

[Robert H.]

A broiler. Get the tray right up close to the flame. Wipe the fish with olive oil, salt, pepper, lemon, add some fresh tyme, basil, sage, jalapeño, whatever fresh herbs you have and then just broil until ready (keep checking--not too long but the edges should brown). Can't go wrong.

 

[voodoo_idol]

In america, where does your Tilapia and catfish come from?

From rednecks, of course.

http://www.nytimes.com/2007/07/28/us/28catfish.html

And don't be getting any ideas, my Aussie friends.

 

[Lostinthe50s]

LOST ! Are You kidding ? If not, that is the coolest/strangest method EVER . How someone would think of it the first time ???????

Unfortunately I cannot take credit for it. Makes perfectly poached fish.

 

[sneakyjapan]

Yes, I use the tin foil pouch too....saw Jamie Oliver do it and we tried it and it works great, keeps all the odors under wraps so to speak. We never grease the foil, don`t think which side you use matters really. I don`t really measure ingredients anymore, just go by eye but we slice onions and place fresh fennel and lay whichever fish we use on top. Sometimes we add julienne sliced carrots, bell peppers...really up to you, use the veggies you like. Form the pouch, add some oil, cooking sake, sweet hot sauce sometimes, herbs and/or spices as well as season to taste...it varies, I like trying new things. Keeps all the juices inside the pouch and those can be used to pour over the top of the finished fish. Cooking for me is like chemistry experiments...little of this, little of that until I find something I like. It isn`t all that hard, and honestly I love it, relaxes me and I enjoy doing it. Never ate fish until I got to Japan...or extremely rarely, wasn`t always very fresh in Montreal area supermarkets...not a problem in Japan, fish is fresh every day and I was surprised to learn that it doesn`t really have much of an odor when it is fresh, was always pretty smelly by the time I got to the fish in supermarkets at home.