Fish recipe for Good Friday? (1 Viewer)

[Klimtology]

Whose got em?

 

[RC94]

I have lots of fish recipes.  What are some flavors you like?  What are ingredients you can't have?

Here is a recipe I like:  http://www.foodandwine.com/recipes/pan-roasted-salmon-with-soy-ginger-glaze

 

[TripleThreat]

Just make Fish Tacos... 

 

[Ron Swanson]

Rule #1 - Tilapia is not real fish.

Rule #2 - Buy something as fresh and local as you can find.

Rule #3 - Don't overcook it.  

 

[TheFanatic]

Find a Catholic church that's having a fish fry. I LOVES me some Lent. I'm not even Catholic, but the fish fries are amazing. (if you go to the right ones)

 

[kutta]

Rule #1 - Tilapia is not real fish.

Rule #2 - Buy something as fresh and local as you can find.

Rule #3 - Don't overcook it.  

2 and 3 are right on. Over cooked fish sucks. A good salmon should be cooked medium rare.

We fish Alaska every summer so I end up cooking about 60 lbs. of salmon filets each year. The best way to cook it is in a very hot cast iron skillet with coconut oil. No more than 4.5 minutes. 3 minutes skin side down, flip for 30 seconds, flip back for another minute.

Put on whatever spice you want, but cooked that way it’s freaking perfect.

 

[Binky The Doormat]

http://www.geniuskitchen.com/recipe/halibut-with-garlic-mayonnaise-parmesan-topping-88350

foil fish with mayo-parmesan-green onions.

don't give me #### about no cheese with fish.

 

[gianmarco]

2 and 3 are right on. Over cooked fish sucks. A good salmon should be cooked medium rare.

We fish Alaska every summer so I end up cooking about 60 lbs. of salmon filets each year. The best way to cook it is in a very hot cast iron skillet with coconut oil. No more than 4.5 minutes. 3 minutes skin side down, flip for 30 seconds, flip back for another minute.

Put on whatever spice you want, but cooked that way it’s freaking perfect.

I'm a big fan of salmon and don't like when lots of flavors are added because it takes away from the fish. I'm not into the glazes or marinades.

Similar to the above, a little salt and pepper and fry as above. In a bowl, juice 2-3 lemons, add a little water depending on how little or how much sour taste you like and some salt. When the salmon is just about ready during the quick fry, pour the lemon juice/water in and let it cook an additional couple minutes.

Comes out tasting like heaven. Serve with some rice.

ETA -- I use canola oil but I don't think that matters. Any good frying oil is fine. I also do it in a regular pan but I don't use cast iron as much as I should.

And, you can buy a garlic Sriracha seasoning that is GREAT on it. Just sprinkle on the salmon and cook as Kutta mentioned. 

 

[Galileo]

Change religions to one that recognizes that fish is meat.  

 

[kutta]

I'm a big fan of salmon and don't like when lots of flavors are added because it takes away from the fish. I'm not into the glazes or marinades.

Similar to the above, a little salt and pepper and fry as above. In a bowl, juice 2-3 lemons, add a little water depending on how little or how much sour taste you like and some salt. When the salmon is just about ready during the quick fry, pour the lemon juice/water in and let it cook an additional couple minutes.

Comes out tasting like heaven. Serve with some rice.

ETA -- I use canola oil but I don't think that matters. Any good frying oil is fine. I also do it in a regular pan but I don't use cast iron as much as I should.

And, you can buy a garlic Sriracha seasoning that is GREAT on it. Just sprinkle on the salmon and cook as Kutta mentioned. 

Sounds awesome - I’ll give that a try.

The reason I use coconut oil is because it has a super high smoke point and the the oil can get very hot. And, it imparts a very slight coconut flavor to the fish that is wonderful.

I have a grill with a burner so I don’t have to work about messes in the kitchen and I get to cook outside ?

 

[Slider]

Just make a salmon salad.

 

[gianmarco]

Sounds awesome - I’ll give that a try.

The reason I use coconut oil is because it has a super high smoke point and the the oil can get very hot. And, it imparts a very slight coconut flavor to the fish that is wonderful.

I have a grill with a burner so I don’t have to work about messes in the kitchen and I get to cook outside ?

That's why I use canola oil.

Just an FYI:

Extra virgin olive oil smoke point: 320F
Coconut oil smoke point: 350F
Canola oil smoke point: 400F

 

[kutta]

That's why I use canola oil.

Just an FYI:

Olive oil smoke point: 320F
Coconut oil smoke point: 350F
Canola oil smoke point: 400F

I didn’t know canola was so high. 

My fishing buddy uses avocado oil because that’s over 500F. I just like the flavor of the coconut oil and It seems to get hot enough for my cooking method.

 

[gianmarco]

I didn’t know canola was so high. 

My fishing buddy uses avocado oil because that’s over 500F. I just like the flavor of the coconut oil and It seems to get hot enough for my cooking method.

I'm actually going to give it a try with the coconut oil.

Canola is great because it's relatively cheap, cooks well for frying because of the high smoke point, pretty neutral taste, and one of the lowest in saturated fats compared to most other oils. 

 

[Ron Swanson]

I didn’t know canola was so high. 

My fishing buddy uses avocado oil because that’s over 500F. I just like the flavor of the coconut oil and It seems to get hot enough for my cooking method.

I'm a coconut oil user as well but I bought some Avocado oil specifically for the smoke point. I'm not a fan.  I think it adds an off flavor to the food and I have found that it is very inconsistent between producers with some varieties almost having a rancid smell.

 

[kutta]

I'm a coconut oil user as well but I bought some Avocado oil specifically for the smoke point. I'm not a fan.  I think it adds an off flavor to the food and I have found that it is very inconsistent between producers with some varieties almost having a rancid smell.

I totally agree. We had a “cook off” using coconut and avocado oils, and coconut was way better to me. But my buddy swears by avocado oil. I’m not a big fan.

 

[Spike]

2 and 3 are right on. Over cooked fish sucks. A good salmon should be cooked medium rare.

We fish Alaska every summer so I end up cooking about 60 lbs. of salmon filets each year. The best way to cook it is in a very hot cast iron skillet with coconut oil. No more than 4.5 minutes. 3 minutes skin side down, flip for 30 seconds, flip back for another minute.

Put on whatever spice you want, but cooked that way it’s freaking perfect.

Kutta, are you frying the salmon in, say, an inch of the coconut oil or lightly cooking it on a couple tablespoons of coconut oil?

I am assuming the latter. 

 

[kutta]

Kutta, are you frying the salmon in, say, an inch of the coconut oil or lightly cooking it on a couple tablespoons of coconut oil?

I am assuming the latter. 

I use a pretty good amount, probably somewhere right in the middle. I let it get super hot and plop it in. The skin is SO tasty when it crisps up too. It’s like dessert after the salmon.

 

[RC94]

What is the smoke point of bacon fat?  I use bacon fat or canola oil, depending on what I am cooking.  Sometimes olive oil, but only for things where I don't need it to get super hot due to the low smoke point.