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Favorite way to cook a piece of white fish? (1 Viewer)

E-Z Glider

E-Z Glider

Footballguy
Had a good fishing trip and now have a freezer full of red drum fillets. What's your go-to method for cooking / serving fish?

 
Keep it simple. Bake or saute it in butter/olive oil, some salt, lemon juice, and italian seasoning to taste.

 
Oh, so now you're treating white fish differently than black fish just because of the color of their skin!

Outrageous.

Next thing you know you'll be telling me they each swim in their own schools

 
Most surefire treatment for a white fish filet, IMO, is to cook it in parchment paper. You can then flavor a lot of different ways using the technique, I just do a little olive oil, some fresh herbs, and lemon.

 
Ramsay Hunt Experience said:
Most surefire treatment for a white fish filet, IMO, is to cook it in parchment paper. You can then flavor a lot of different ways using the technique, I just do a little olive oil, some fresh herbs, and lemon.
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like broiled on a piece of parchment paper? or wrapped up in parchment? give me some direction here.

 
one minute each side on a skillet in coconut oil, then into oven at 350 for another 2-3 minutes depending on size of fillet. panko breading optional.

salt and pepper to taste.

 
Preheat oven to 400

Add grape seed oil to skillet ad heat on stovetop until smoking hot

Pat the fish dry and season w salt & pepper

Brush one side with egg wash and coat that one side w panko crumbs

Place in skillet panko side down and seer for three minutes

Transfer skillet to oven and cook 5 minutes or until done

Remove skillet from oven and turn fish over panko side up

Add butter and lemon juice to hot skillet and baste fish with melted butter

Eat the fish

You can also make a sauce while fish is cooking if you want. Put two cups of whit wine in small saucepan with chopped shallot, crushed garlic and sprig of thyme and heat until reduced and syrupy. Strain it, then add lemon juice, a tbsp of heavy cream and some chopped chives and pour over fish.

Start to finish this takes 10 min and is light and delicious, hard to scew up

 
E-Z Glider said:
Ramsay Hunt Experience said:
Most surefire treatment for a white fish filet, IMO, is to cook it in parchment paper. You can then flavor a lot of different ways using the technique, I just do a little olive oil, some fresh herbs, and lemon.
Click to expand...
like broiled on a piece of parchment paper? or wrapped up in parchment? give me some direction here.
Click to expand...
Wrap it up in a half moon-shaped packet. You can google "fish en papilotte" for recipes. You're essentially steaming the fish so you have a bit more leeway before it gets dry.

 
I love blackening white fish. Just dip the filets in melted butter, apply some Cajun blackening seasoning, and then put them in a sauté pan that is as hot as you can get it on your stovetop. Cook them for like 2 minutes per side. It is super fast and easy to do with delicious results.

 
Buckfast 1 said:
I love blackening white fish. Just dip the filets in melted butter, apply some Cajun blackening seasoning, and then put them in a sauté pan that is as hot as you can get it on your stovetop. Cook them for like 2 minutes per side. It is super fast and easy to do with delicious results.
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Thanks, big fan of this as well. Blackening and deep frying are my usual go-to's. Looking for something different.

 
Is blackening really considered a way to cook? I always thought it was a way to season. I know nothing about cooking so maybe I'm crazy.

 
We eat a LOT of Tilapia. Usually fix it one of two ways:

1 - Coconut Panko bread crumbs...Either lightly coated in egg white to make it stick, or just sprinkled on top.

2 - Seared and pan-fried with a little bit of oil, and finished with some salt, pepper, and capers.

Capers + Whitefish = awesome.

 
Growing up in MA, we often did it baked in the oven basically with breadcrumbs on top. That usually was a thicker piece of fish like a scrod, or even larger scallops.

 
wrap in foil in a sealed "packet" with seasoning of choice (I like a little butter and lemon pepper) and toss on the grill for about 12 minutes

 
Here is an explaination of the foil/parchment process. The fish is salmon, but the process is similar for any fish. Just slight waivers on times.

 
Mr. Ected said:
Growing up in MA, we often did it baked in the oven basically with breadcrumbs on top. That usually was a thicker piece of fish like a scrod, or even larger scallops.
Click to expand...
This is what I do.

Oven at 350, put the fillets in a baking dish, put butter on them, put seasoned bread crumbs (or panko ones) on, put some slices of a nice cheddar on them and your favorite seasonings. Cook for 12 minutes (ymmv).

 
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