Hepburn
06-26-2007, 10:17 AM
(http://www.otwa.com/community/showthread.php?t=50143)
Page 1 of 2
larruone Feb-02-07 08:30 PM
Fishing for some recipes... for fish!
Until I hit college "having fish" meant pan fried, usually ones we caught,
or catfish.
Not a winner, in my book.
So for the last year or so, I have been re-visiting foods that I do not like.
Surprisingly, an astounding number of them have been moved to the
Like column. (Lima beans, the former bane of the earth, are there -- if well seasoned.
Pict-Sweet had a Smokey Bacon preseasoned line, but it is no longer around here, darn it.)
Salmon and other similar fleshed fish have joined the bunch.
So has tilapia, which looks to become a staple food. It is versatile,
cheap and pretty good! Cheap as in I got a box at Wally World for
$9.99, have used 12 fillets and the box is not yet half gone. :)
Fish is individually packaged and is surprisingly "fresh", for frozen. ;)
So I want to reel in some new fish recipes... Got any?
I am open for just about anything, even fish tacos. Maybe.
Here is one I found that was pretty easy and tasty:
* 6 Tilapia fillets
* 1/4 cup extra-virgin olive oil
* 1/4 cup white wine
* 4 sprigs of fresh thyme
* 3 tomatoes, peeled, seeded and chopped (I used a drained can of diced).
* 1/2 cup coarsely chopped green olives
* 1/4 tsp. dried hot red pepper flakes (I used probably 1/2 tsp)
* 2 garlic cloves, minced (3 for me!)
* 1/2 cup finely chopped red onion
* 1 T. fresh lime juice (Used bottled)
1. Preheat the oven to 400 degrees.
2. Lightly oil a shallow baking dish large enough to hold the fillets in one layer.
3. In a bowl stir together the oil, the thyme, the tomatoes, the olives, the red pepper flakes, the garlic, the onion, and the lime juice.
4. In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them.
5. Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes.
Good eats!
snakey Feb-03-07 01:18 PM
Looks delicious.
Except I'd ditch the olive oil (no need for so much fat) and salt, and use wine vinegar instead of wine (as a good vinegar can substitute for salt).
maison rustique Feb-03-07 01:48 PM
Hi Snakey! Welcome to Tasty Tidbits--don't think I've seen you here before!!:wave:
Broiled Tilapia with Thai Coconut-Curry Sauce
Tilapia's mild flavor allows the bold flavors in this brothy sauce to shine. Serve this dish with rice, which will absorb the sauce.
1 teaspoon dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets
Cooking spray
3 cups hot cooked basmati rice
4 lime wedges
Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.
Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.
Yield: 4 servings (serving size: 1 fillet, 1/2 cup sauce, 3/4 cup rice, and 1 lime wedge)
CALORIES 506 (30% from fat); FAT 17.1g (sat 5.9g,mono 6g,poly 2.5g); PROTEIN 29g; CHOLESTEROL 82mg; CALCIUM 47mg; SODIUM 616mg; FIBER 3.1g; IRON 2.7mg; CARBOHYDRATE 56.6g
Source: Cooking Light, SEPTEMBER 2002
larruone Feb-03-07 07:40 PM
hmmm, that is an interesting one. :)
Thanks!
Anyone else gonna admit to have piscine gustatory habits?
goodworks1 Feb-03-07 07:56 PM
I'm going to admit to trying to increase the amount of fish we eat, but so far I'm not winning any prizes for it.
I'm more used to porcine rather than piscine gustory habits... <grin>
I'm going to work out how to make that Thai dish without coconut milk (which I am extremely allergic to...)
But first I'm going to make that one you posted first, Larry.
Thanks for bringing up the subject!
sagemoon-cottage Feb-03-07 08:04 PM
Well Larruone...
Quote:
Originally Posted by larruone (Post 452568)
hmmm, that is an interesting one.
Thanks!
Anyone else gonna admit to have piscine gustatory habits? ;)
I have been a fish eater from way back...those Catholic roots...of course my daddy only likes fried fish...no baked, broiled or grilled fish for him...don't even mention tuna, fish sticks, etc. So everything I know to do with fish besides the extra yummy, super fattening fried stuff...I have learned to do as an adult.
Because I get them free from daddy...I eat perch, brim and crappie. I then actually cook them very much like your recipe except I use cooking spray rather than olive oil. (I save olive oil and butter for when I think they are a MUST!) My "recipes" can be used with cod, haddock, tilapia, flounder and scallops I know for certain.
I just get my fish or fillets...spray pan with appropriate flavored or not flavored cooking spray -- add fish, spray them lightly with cooking spray and then add herbs & spices that are the "taste" I want and then cook.
For example -- crappie fillets spritzed with butter flavored cooking spray, topped with chopped celery, onion and garlic, add a dash of Creole seasoning, cover with foil and bake till done. You can sub salt, pepper and chili powder, use unflavored cooking spray and top with salsa after baking for a mighty tasty dish too. One more variation -- fish filet, sprayed with olive oil cooking spray -- rosemary, ground kosher salt, fresh ground pepper...serve with spritz of lemon.
When I cook I tend to make it up as I go along.
Cheers,
Ardee-ann
maison rustique Feb-03-07 08:11 PM
Here's one that I posted a while back. http://www.therossshow.com/showthread.php?t=7469
And this thread has a really yummy crumb topping for fish, that Toke posted. http://www.therossshow.com/showthread.php?t=7740&highlight=fish
larruone Feb-03-07 08:13 PM
The thing I never liked about fish was the... fishy taste! No
surprise there, huh? That is what I really like about the tilapia.
It has no fishy taste, and has a nice firm meaty texture that satisfies
my mouth's food feeling buds!
I am, without a doubt, a carnivore. Gimme meat!
(Although a nice crisp salad is satisfying too.)
Oh, here's the second tilapia recipe. It has another icky food that
has become edible... the dreaded SPINACH!
This recipe was a bit bland in my opinion. Next time, I am increasing
the cajun spices, adding a bit of garlic, ribbon slicing the spinach and
topping it all with a sprinkle of grated parmesan cheese.
I was very impressed with the spinach raw; it had a great buttery taste
and texture, which was fairly well preserved, since the spinach was al dente.
Cajun Spiced Tilapia & Fresh Spinach Bake
* 4 to 6 tilapia filets
* cooking spray
* 8 to 12 ounces baby spinach, cleaned
* 1/4 cup chicken broth
* 1/4 teaspoon onion powder
* salt and pepper
* Creole seasoning blend
* 1 small tomato, chopped
* 4 green onions, thinly sliced
PREPARATION:
Spray a 9x13-inch baking dish with cooking spray and add the spinach.
If necessary to make the spinach fit it into the baking dish,
steam or saute the spinach for a minute or two to wilt slightly.
Sprinkle spinach with salt and pepper and onion powder;
add the chicken broth.
Sprinkle tilapia filets lightly with salt, pepper, and Creole seasonings.
Arrange the filets over the spinach and sprinkle with chopped
tomato and sliced green onion. Cover the baking dish with foil
and bake at 350° for 25 minutes, or until fish flakes easily with a fork.
larruone Feb-03-07 08:18 PM
Ardee-Ann, that is one thing I am excited about over this
entire tilapia/white fish thing....
Slap some veggies, herbs and spices on them, cover and bake and
BINGO! you have great food.
My wife is a wizard creating Italian "stir fries" that way, but I generally
stick to recipes until I get to know the new food type better.
:)
this is gonna be fun. Healthy too! Golly what a concept.
sagemoon-cottage Feb-03-07 08:24 PM
Larruone...
Quote:
Originally Posted by larruone (Post 452584)
Ardee-Ann, that is one thing I am excited about over this
entire tilapia/white fish thing....
Slap some veggies, herbs and spices on them, cover and bake and
BINGO! you have great food.
My wife is a wizard creating Italian "stir fries" that way, but I generally
stick to recipes until I get to know the new food type better.
this is gonna be fun. Healthy too! Golly what a concept. ;)
You are right about how cool the whole fish thing is...easy, easy!!! BTW, I am hoping to find tilapia at prices like you have discovered. I really like tilapia a lot. I am with you...I do NOT like fish to taste "fishy" !!!
Your fish and spinach recipe looks great. I do a recipe with boneless skinless chicken breast that is very similar. I love baby spinach. I could eat it every day just lightly steamed with a spritz of lemon on it. (If I could afford it I could it eat every day...LOL!!!)
If you find any new piscine gustatory delights please be sure to share them.
Ciao,
Ardee-ann
sagemoon-cottage Feb-03-07 08:38 PM
Dear Goodworks1...
Quote:
Originally Posted by goodworks1 (Post 452572)
I'm going to admit to trying to increase the amount of fish we eat, but so far I'm not winning any prizes for it.
I'm more used to porcine rather than piscine gustory habits... <grin>
I understand the dilemma of trying to increase fish in the diet. I first started baking fish with great fear and trepidation when I was on WW after my son was born. I was eating primarily vegetarian at the time but my WW leader kept harping on fish. Well, I was mighty tired of tuna out of a can (boring at the time but I have learned to change that in my old age), so I started reading recipes for baked fish. Everyone was cheering about how wonderful ocean perch was and it was .99 for a frozen two pound package at Safeway back then so it was fairly cheap.
I was trembling with the "jim-jams" about eating baked fish because the one time my mother (who is SO not the cook) baked fish it was just plain nasty. Thus I was dealing with confronting a childhood trauma. However, I forged ahead...baked the ocean perch...found it to be ab fab and have not feared trying to fix fish in new ways any longer.
It was a true leap of faith that I am glad I took because my mama and daddy cannot eat all of the fish daddy catches and I enjoy fish and really like getting free food so after about 30 years that fearful culinary experiment continues to pay off!
Good luck, you will find your piscine groove!
Cheers,
Ardee-ann
PS -- are you allergic to all coconut? Can you use the extract? If so, I can help you with a substitute on MR's recipe?
Momelie Feb-03-07 09:33 PM
Well, this isn't all that healthy or light, but it tastes great!
And you know me, exact measurements are impossible, LOL!
Stuffed Tilapia
2 small filets of tilapia per person
1 sleeve of Ritz crackers, crushed
1/2 stick melted butter
couple sprigs of fresh dill (or shakes of dried, LOL)
1 oz. lemon juice
pinch of kosher salt, or a couple grinds of sea salt
white pepper, to taste
1 cup sour cream
1/2 can Cream of Mushroom (or whatever you like) soup
1/3 cup sherry (cooking sherry is fine)
Mix the crackers, butter, dill, lemon juice, salt, and white pepper together. It should stick together, kind of in a clump. Add water, if needed, to bring to consistency of mud.
Place stuffing mixture between two tilapia filets, and place the tilapia "sandwich" in a baking dish. When all the fish are in the baking dish, mix together the sour cream, cream soup and sherry with a whisk, and pour over the tilapia. Bake at 400 for 20 minutes, or till bottom fish flakes with a fork.
This is excellent with snow peas, steamed green beans, asparagus (the sauce on the asparagus is fantastic), etc.
The only thing that doesn't go well with this, for some reason, is sourdough bread.
Would you be interested in an "en croute" tilapia recipe? I've got some Cuban recipes, if you like that kind of food. Tilapia is a local fish here, so I do have several ways to cook it, if you like!
sagemoon-cottage Feb-04-07 12:58 AM
Dear Momelie...
Your recipe sounds divine...so does the beckoning of Cuban recipes...bring them on!!!
Ardee-ann
Quote:
Originally Posted by Momelie (Post 452605)
Well, this isn't all that healthy or light, but it tastes great!
And you know me, exact measurements are impossible, LOL!
Stuffed Tilapia
2 small filets of tilapia per person
1 sleeve of Ritz crackers, crushed
1/2 stick melted butter
couple sprigs of fresh dill (or shakes of dried, LOL)
1 oz. lemon juice
pinch of kosher salt, or a couple grinds of sea salt
white pepper, to taste
1 cup sour cream
1/2 can Cream of Mushroom (or whatever you like) soup
1/3 cup sherry (cooking sherry is fine)
Mix the crackers, butter, dill, lemon juice, salt, and white pepper together. It should stick together, kind of in a clump. Add water, if needed, to bring to consistency of mud.
Place stuffing mixture between two tilapia filets, and place the tilapia "sandwich" in a baking dish. When all the fish are in the baking dish, mix together the sour cream, cream soup and sherry with a whisk, and pour over the tilapia. Bake at 400 for 20 minutes, or till bottom fish flakes with a fork.
This is excellent with snow peas, steamed green beans, asparagus (the sauce on the asparagus is fantastic), etc.
The only thing that doesn't go well with this, for some reason, is sourdough bread.
Would you be interested in an "en croute" tilapia recipe? I've got some Cuban recipes, if you like that kind of food. Tilapia is a local fish here, so I do have several ways to cook it, if you like!
sagemoon-cottage Feb-04-07 01:05 AM
my version of fish tacos...
I use some fajita seasoning on fish (whatever I find at the store that says fajita seasoning -- you can also just chili powder, cumin, a bit of salt)...grill or broil it...grilling is best...then I flake it up and add a squeeze of lime. MMMM!!!
Your fish is then ready to be rolled up in a flour tortilla, put in a corn taco shell or placed on a corn tostada...with some pico de gallo (sometimes I use fresh salsa, salsa verde is nice), shredded lettuce and thin sliced red onion. You can also just make a salad with all of the fixings if you don't want to use the tortillas.
Ardee-ann who really likes fish! ;)
maison rustique Feb-04-07 10:50 AM
This one is a bit healthier:
Fish and Field Casserole
Servings: 4
Ingredients
1 tbsp. low-calorie margarine
3 cups shredded cabbage
1 onion, thinly sliced
2 tsp. curry powder
3/4 lb. boneless salmon, skinned and cut into 2-inch chunks
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
Directions
Spray casserole dish with nonstick cooking spray. Melt margarine in covered casserole. Add cabbage, onion and curry powder, and stir to coat. Cover and microwave on High for 4 minutes.
Stir. Mound cabbage in center of dish and arrange salmon around cabbage.
Sprinkle with lemon juice, salt and pepper. Cover and microwave on High for 8 minutes. Stir. Replace cover and let stand for 3 minutes.
Nutrition Information per serving
Calories 167, Calories From Fat 63, Total Fat 7g, Saturated Fat 2g, Cholesterol 32mg, Sodium 367mg*, Total Carbohydrate 7g, Dietary Fiber 1g, Protein 19g
goodworks1 Feb-04-07 02:54 PM
Mmmm. Deb, the Fish and Field Casserole is 'standing for 3 minutes' as I type. It smells YUMMY! Thank you!
Ardee-Ann,
Yes, supposedly I'm severely allergic to all forms of coconut. I do now recognize that I feel pretty rotten when I eat it, but I would have never guessed just how allergic I am without the skin test. I really like coconut, unfortunately. Especially raw, scraped or chopped fresh... Fond memories of eating that and fresh pineapple in Nicaragua in 1971.
Larry, I had a whole response typed up last night at 11pm, hit 'post' and left the computer. It was still sitting there when I got back to the computer at noon today. But the router AND the computer needed rebooting and in the midst of it all I totally forgot to save the message... (I think I was going to comment that I had a not-so-great package of tilapia a few months ago and it's been hard to get myself to start cooking fish again.) Anyhow, thanks for starting this thread.
mommygonecrazy Feb-04-07 04:17 PM
Thanks everyone-I just put Tilapia(I keep wanting to spell it Talipia) on my list. I love seafood ;) I love fried catfish(now I've done it lol) and love other broiled fish, but most is too expensive and is too fishy.
sagemoon-cottage Feb-04-07 05:07 PM
To Elaine...
Quote:
Originally Posted by goodworks1 (Post 452698)
Ardee-Ann,
Yes, supposedly I'm severely allergic to all forms of coconut. I do now recognize that I feel pretty rotten when I eat it, but I would have never guessed just how allergic I am without the skin test. I really like coconut, unfortunately. Especially raw, scraped or chopped fresh... Fond memories of eating that and fresh pineapple in Nicaragua in 1971.
Even though I know that Coconut Extract is likely just chemicals we cannot spell or pronounce I shall not make any recommendations about using it because if you are that allergic then no need to take any chances. I will have to say that substitutions to create the same flavor in Thai dishes such as MR posted can be difficult. The coconut milk is very vital in most of them.
Maybe MR will have an idea. I can usually create a substitute for things but there are some dishes that just don't work with substitutes. (Or I haven't figured it out if they do!)
Ardee-ann
goodworks1 Feb-04-07 06:13 PM
Quote:
I will have to say that substitutions to create the same flavor in Thai dishes such as MR posted can be difficult. The coconut milk is very vital in most of them.
Oh dear. I hadn't even thought of the fact that a lot of Thai food has coconut in it.
What in the world will I do when/if I ever get a chance to go visit my ds? (besides renting a condo with a kitchen and doing all my own cooking... blah)
sagemoon-cottage Feb-04-07 08:34 PM
to Goodworks1
Quote:
Originally Posted by goodworks1 (Post 452721)
Oh dear. I hadn't even thought of the fact that a lot of Thai food has coconut in it. :(
What in the world will I do when/if I ever get a chance to go visit my ds? (besides renting a condo with a kitchen and doing all my own cooking... blah)
We have an OTWA compadre who is in Thailand as we speak...between he and your son you should be able to find out how to order food without coconut in it. I have had many friends traveling the globe who had special dietary needs that have been able to eat very well from the local cuisine even though they couldn't eat particular items that tend to permeate the recipes.
Don't worry about the food...just worry about making that chance happen!
Hugs,
Ardee-ann
goodworks1 Feb-04-07 08:44 PM
No doubt you are right. I'll work on crossing that bridge when I get to it...
Flutterbees Feb-04-07 10:39 PM
I'm not a real fish person (ate alot of it growing up-freshwater perch, crappie, pike, sunfish etc) but as I've gotten older I have discovered I like Mahi-Mahi, especially blackened! When I get mahi, baked or blackened, I can it it "plain" without any topping other than how it was cooked.
But for cod & other white fishes I need tarter sauce............which sorta defeats the "healthy" aspect of the fish. Not just a DAB of tarter sauce, alot!
So when I go out I try to stick with mahi if at all possible.
The recipies here sound good! I may have to try some.........
larruone Feb-05-07 11:53 AM
tonight's scary recipe:
(Can't believe I am making something with grapes. goodness.)
Will probably use much less oil... as in a nice spray in my no stick pan,
and a scant teaspoon for the spinach toss. Of course, will double the garlic, LOL
Tuscan Salmon
1 teaspoon each salt, ground mustard and dried thyme, crushed
1/2 teaspoon ground pepper
4 salmon steaks or fillets (6 oz. each)
2 teaspoons honey
3 teaspoons olive oil, divided
2 quarts spinach leaves
1/2 teaspoon minced garlic
2 cups halved red California seedless grapes
1/2 cup dry red wine
salt (to taste)
Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with seasoning mixture; reserve any remaining seasoning mixture. Heat 2 teaspoons olive oil in nonstick skillet. Brown both sides of salmon fillets. Toss spinach and garlic with remaining 1 teaspoon oil in 13x9x2-inch baking dish. Place salmon on spinach, cover loosely with aluminum foil and bake at 300°F 10 minutes. Sauté grapes in skillet used to brown salmon. Add wine, bring to boil, season to taste with remaining seasoning mixture and salt; reduce by half. Serve salmon on spinach; top with grape sauce. Makes 4 servings.
Nutritional Analysis Per Serving:
427 calories, 39.2 g protein, 19.0 g fat (40% calories from fat), 20.9 g carbohydrate, 105 mg cholesterol., 3.0 g fiber, 721 mg sodium.
PS Flutterbee: I was you. If you like the Mahi, you will most likely be fine with other meaty fishes... tuna, salmon, shark and such.
Come, join me on the scary Good Ship Eatin Fish!
larruone Feb-05-07 08:05 PM
Tuscan Salmon...
Take away the grape and wine sauce and it was fairly tasty.
The salmon ended up overcooked; 10 minutes is too long after browning
the steaks first.
sagemoon-cottage Feb-06-07 06:22 AM
I had wondered about the grapes...
Quote:
Originally Posted by larruone (Post 452906)
Tuscan Salmon...
Take away the grape and wine sauce and it was fairly tasty.
The salmon ended up overcooked; 10 minutes is too long after browning
the steaks first.
so I came to check out your update on the recipe. I have had grapes with chicken and plums with pork (I have also had both with tempeh and tofu) but I just wasn't sure about grapes with salmon.
I have to admit I have some salmon issues. I do NOT buy fresh fish out our local chain grocery stores and especially I do NOT buy fresh salmon. When you can smell FISH several feet away from the fish case you know there is a problem. The salmon (Atlantic, of course) is the worst offender. Wild Oats does ok with some of its fresh salmon but usually I have to avoid the fresh salmon. I really like fresh fish and have to say that when the only FRESH fish we could get was when the trucks would come in with fresh fish from the Gulf and the local seafood market would get fresh fish flown in daily the selection was really better. However, the chains got in on the action...causing the little market to close and the trucks to quit running and now...the "fresh" fish is so scary I try to avoid the fish case when shopping. (Whine, whine, whine!!!)
Anyway, thanks for the update...I was wondering how the recipe turned out. I think this recipe would be really good with tempeh minus the honey. JMHO!
Ardee-ann who awaits your next adventure!
larruone Feb-06-07 06:34 AM
chicken!
LOLOLOL
I get fresh frozen salmon, which is OK quality. One grocery
store up here puts it on sale a few times a year and I stock up.
One time Kroger had FRESH for $1.99 a pound; I got 8 pounds and
was happy I have a food sealer.
I checked out one local fishmonger, but was not at all impressed with
the freshness nor the cleanliness nor the non-existant customer service.
If they go out of business, they can't blame it on a super-store!
Now for a chicken recipe.... LOLOL!
More fish eats updates later.
goodworks1 Feb-06-07 08:47 AM
I would never even try to buy fresh fish here. We are WAY too far away from good sources. The best fish available is definitely frozen.
Last winter I asked at a fresh fish counter in a large grocery store if they had a whole salmon (the salmon on display was cut) - the clerk went into the back and came out carrying a solidly frozen hunk and offered to saw it for me... I decided that the prepackaged kind in the regular frozen case was probably more sanitary, and definitely less expensive.
I worked a couple years in a Kroger store, right next to the fish dept. I learned a lot about what it takes to keep a good-smelling fish case (not to mention the fresh factor) - it generally means thoroughly cleaning out all the display ice and disinfecting everything EVERY SINGLE DAY and making sure there are NO traces of juices left ANYWHERE in the entire area including the refrigerated case. And the store's air exhaust vents should be on the far side of the seafood dept from the customers and should have good strong fans! It's hard work to run a really good seafood dept...
sagemoon-cottage Feb-06-07 07:48 PM
The hard work to run a seafood dept...
Quote:
Originally Posted by goodworks1 (Post 453983)
I worked a couple years in a Kroger store, right next to the fish dept. I learned a lot about what it takes to keep a good-smelling fish case (not to mention the fresh factor) - it generally means thoroughly cleaning out all the display ice and disinfecting everything EVERY SINGLE DAY and making sure there are NO traces of juices left ANYWHERE in the entire area including the refrigerated case. And the store's air exhaust vents should be on the far side of the seafood dept from the customers and should have good strong fans! It's hard work to run a really good seafood dept...
Elaine, I know it is hard work. However, before our Safeway stores here became defunct they had fresh fish cases (albeit without the variety available now) and did them sans stench. Our local Wild Oats manages to do the same as do some other small local markets. (My roommate's daughter is responsible for cleaning the fish case every night she works at Wild Oats...I know the work involved and let me tell you that she wears the "stink" home! I am glad she has her own apartment now.
Our deeply mourned local seafood shop never once smelled fishy in all the years I went there. Larry sorry your experience is not the same...I grew up with this shop as did my daddy...we loved the place...the owner had been friends with my daddy's daddy...so there were wonderful connections as well as awesome shrimp, crab, oysters and stuffed flounder to name a few of my favorites.
In fact, in all of my years growing up and I have been to outdoor fish markets in Lousiana and Texas back in the 60s...the only time I have smelled a "fishy" funk that can compare to our local Krogers was when there was a BUNCH of rotting seaweed and little silver fish of some type on the beach during one of our outings to Galveston. That was one of those kinds of memories that stick with you. The same for a mad dash past the fish case when I go to the only major chain we have here. :eek: :eek: :eek:
This is one reason I pretty much eat fish that comes from the freezer case unless I get it from my daddy. What I get from him is usually frozen too now that I think of it. My daddy spent too many years in food service and the meat packing industry to not be super scrupulous about how he handles fish. He could teach lessons...he probably learned some of them at the seafood shop.
BTW, Larry what is so funny about chicken and grapes? I must have missed something. However...that is not hard for me to accept...I seem to miss a lot of things.
Cheers,
Ardee-ann
Tanya Feb-07-07 11:19 PM
I don't know if anyone posted this or not but potato flakes make a really YUMMY and simple breading for fish
I wash my fish - bread with potato flakes - fry in olive oil.
moonrise Feb-08-07 05:42 AM
I don't care for fish, except for tuna on rare occasions, but DH likes this recipe. (For that matter, I don't like beer either! )
Beer Batter Fried Fish
1 1/4 cups self-rising flour
3/4 cup beer
1 egg
1/8 teaspoon garlic powder (I just sprinkle it; I don't actually measure)
1/8 teaspoon black pepper (again, I just sprinkle it)
1/4 cup melted butter
1-1/2 pounds or so of fish fillets
Mix together all the ingredients in a large bowl (except the fish, of course). Rinse the fish in plain water, then dip each piece into the batter, coating thoroughly. Fry in hot oil until golden brown. Serve with tartar sauce or ketchup.
The batter REALLY puffs up during cooking! :D It looks "pretty" and very appetizing, even to this non-fish-eater.
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larruone Feb-02-07 08:30 PM
Fishing for some recipes... for fish!
Until I hit college "having fish" meant pan fried, usually ones we caught,
or catfish.
Not a winner, in my book.
So for the last year or so, I have been re-visiting foods that I do not like.
Surprisingly, an astounding number of them have been moved to the
Like column. (Lima beans, the former bane of the earth, are there -- if well seasoned.
Pict-Sweet had a Smokey Bacon preseasoned line, but it is no longer around here, darn it.)
Salmon and other similar fleshed fish have joined the bunch.
So has tilapia, which looks to become a staple food. It is versatile,
cheap and pretty good! Cheap as in I got a box at Wally World for
$9.99, have used 12 fillets and the box is not yet half gone. :)
Fish is individually packaged and is surprisingly "fresh", for frozen. ;)
So I want to reel in some new fish recipes... Got any?
I am open for just about anything, even fish tacos. Maybe.
Here is one I found that was pretty easy and tasty:
* 6 Tilapia fillets
* 1/4 cup extra-virgin olive oil
* 1/4 cup white wine
* 4 sprigs of fresh thyme
* 3 tomatoes, peeled, seeded and chopped (I used a drained can of diced).
* 1/2 cup coarsely chopped green olives
* 1/4 tsp. dried hot red pepper flakes (I used probably 1/2 tsp)
* 2 garlic cloves, minced (3 for me!)
* 1/2 cup finely chopped red onion
* 1 T. fresh lime juice (Used bottled)
1. Preheat the oven to 400 degrees.
2. Lightly oil a shallow baking dish large enough to hold the fillets in one layer.
3. In a bowl stir together the oil, the thyme, the tomatoes, the olives, the red pepper flakes, the garlic, the onion, and the lime juice.
4. In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them.
5. Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes.
Good eats!
snakey Feb-03-07 01:18 PM
Looks delicious.
Except I'd ditch the olive oil (no need for so much fat) and salt, and use wine vinegar instead of wine (as a good vinegar can substitute for salt).
maison rustique Feb-03-07 01:48 PM
Hi Snakey! Welcome to Tasty Tidbits--don't think I've seen you here before!!:wave:
Broiled Tilapia with Thai Coconut-Curry Sauce
Tilapia's mild flavor allows the bold flavors in this brothy sauce to shine. Serve this dish with rice, which will absorb the sauce.
1 teaspoon dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets
Cooking spray
3 cups hot cooked basmati rice
4 lime wedges
Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.
Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.
Yield: 4 servings (serving size: 1 fillet, 1/2 cup sauce, 3/4 cup rice, and 1 lime wedge)
CALORIES 506 (30% from fat); FAT 17.1g (sat 5.9g,mono 6g,poly 2.5g); PROTEIN 29g; CHOLESTEROL 82mg; CALCIUM 47mg; SODIUM 616mg; FIBER 3.1g; IRON 2.7mg; CARBOHYDRATE 56.6g
Source: Cooking Light, SEPTEMBER 2002
larruone Feb-03-07 07:40 PM
hmmm, that is an interesting one. :)
Thanks!
Anyone else gonna admit to have piscine gustatory habits?
goodworks1 Feb-03-07 07:56 PM
I'm going to admit to trying to increase the amount of fish we eat, but so far I'm not winning any prizes for it.
I'm more used to porcine rather than piscine gustory habits... <grin>
I'm going to work out how to make that Thai dish without coconut milk (which I am extremely allergic to...)
But first I'm going to make that one you posted first, Larry.
Thanks for bringing up the subject!
sagemoon-cottage Feb-03-07 08:04 PM
Well Larruone...
Quote:
Originally Posted by larruone (Post 452568)
hmmm, that is an interesting one.
Thanks!
Anyone else gonna admit to have piscine gustatory habits? ;)
I have been a fish eater from way back...those Catholic roots...of course my daddy only likes fried fish...no baked, broiled or grilled fish for him...don't even mention tuna, fish sticks, etc. So everything I know to do with fish besides the extra yummy, super fattening fried stuff...I have learned to do as an adult.
Because I get them free from daddy...I eat perch, brim and crappie. I then actually cook them very much like your recipe except I use cooking spray rather than olive oil. (I save olive oil and butter for when I think they are a MUST!) My "recipes" can be used with cod, haddock, tilapia, flounder and scallops I know for certain.
I just get my fish or fillets...spray pan with appropriate flavored or not flavored cooking spray -- add fish, spray them lightly with cooking spray and then add herbs & spices that are the "taste" I want and then cook.
For example -- crappie fillets spritzed with butter flavored cooking spray, topped with chopped celery, onion and garlic, add a dash of Creole seasoning, cover with foil and bake till done. You can sub salt, pepper and chili powder, use unflavored cooking spray and top with salsa after baking for a mighty tasty dish too. One more variation -- fish filet, sprayed with olive oil cooking spray -- rosemary, ground kosher salt, fresh ground pepper...serve with spritz of lemon.
When I cook I tend to make it up as I go along.
Cheers,
Ardee-ann
maison rustique Feb-03-07 08:11 PM
Here's one that I posted a while back. http://www.therossshow.com/showthread.php?t=7469
And this thread has a really yummy crumb topping for fish, that Toke posted. http://www.therossshow.com/showthread.php?t=7740&highlight=fish
larruone Feb-03-07 08:13 PM
The thing I never liked about fish was the... fishy taste! No
surprise there, huh? That is what I really like about the tilapia.
It has no fishy taste, and has a nice firm meaty texture that satisfies
my mouth's food feeling buds!
I am, without a doubt, a carnivore. Gimme meat!
(Although a nice crisp salad is satisfying too.)
Oh, here's the second tilapia recipe. It has another icky food that
has become edible... the dreaded SPINACH!
This recipe was a bit bland in my opinion. Next time, I am increasing
the cajun spices, adding a bit of garlic, ribbon slicing the spinach and
topping it all with a sprinkle of grated parmesan cheese.
I was very impressed with the spinach raw; it had a great buttery taste
and texture, which was fairly well preserved, since the spinach was al dente.
Cajun Spiced Tilapia & Fresh Spinach Bake
* 4 to 6 tilapia filets
* cooking spray
* 8 to 12 ounces baby spinach, cleaned
* 1/4 cup chicken broth
* 1/4 teaspoon onion powder
* salt and pepper
* Creole seasoning blend
* 1 small tomato, chopped
* 4 green onions, thinly sliced
PREPARATION:
Spray a 9x13-inch baking dish with cooking spray and add the spinach.
If necessary to make the spinach fit it into the baking dish,
steam or saute the spinach for a minute or two to wilt slightly.
Sprinkle spinach with salt and pepper and onion powder;
add the chicken broth.
Sprinkle tilapia filets lightly with salt, pepper, and Creole seasonings.
Arrange the filets over the spinach and sprinkle with chopped
tomato and sliced green onion. Cover the baking dish with foil
and bake at 350° for 25 minutes, or until fish flakes easily with a fork.
larruone Feb-03-07 08:18 PM
Ardee-Ann, that is one thing I am excited about over this
entire tilapia/white fish thing....
Slap some veggies, herbs and spices on them, cover and bake and
BINGO! you have great food.
My wife is a wizard creating Italian "stir fries" that way, but I generally
stick to recipes until I get to know the new food type better.
:)
this is gonna be fun. Healthy too! Golly what a concept.
sagemoon-cottage Feb-03-07 08:24 PM
Larruone...
Quote:
Originally Posted by larruone (Post 452584)
Ardee-Ann, that is one thing I am excited about over this
entire tilapia/white fish thing....
Slap some veggies, herbs and spices on them, cover and bake and
BINGO! you have great food.
My wife is a wizard creating Italian "stir fries" that way, but I generally
stick to recipes until I get to know the new food type better.
this is gonna be fun. Healthy too! Golly what a concept. ;)
You are right about how cool the whole fish thing is...easy, easy!!! BTW, I am hoping to find tilapia at prices like you have discovered. I really like tilapia a lot. I am with you...I do NOT like fish to taste "fishy" !!!
Your fish and spinach recipe looks great. I do a recipe with boneless skinless chicken breast that is very similar. I love baby spinach. I could eat it every day just lightly steamed with a spritz of lemon on it. (If I could afford it I could it eat every day...LOL!!!)
If you find any new piscine gustatory delights please be sure to share them.
Ciao,
Ardee-ann
sagemoon-cottage Feb-03-07 08:38 PM
Dear Goodworks1...
Quote:
Originally Posted by goodworks1 (Post 452572)
I'm going to admit to trying to increase the amount of fish we eat, but so far I'm not winning any prizes for it.
I'm more used to porcine rather than piscine gustory habits... <grin>
I understand the dilemma of trying to increase fish in the diet. I first started baking fish with great fear and trepidation when I was on WW after my son was born. I was eating primarily vegetarian at the time but my WW leader kept harping on fish. Well, I was mighty tired of tuna out of a can (boring at the time but I have learned to change that in my old age), so I started reading recipes for baked fish. Everyone was cheering about how wonderful ocean perch was and it was .99 for a frozen two pound package at Safeway back then so it was fairly cheap.
I was trembling with the "jim-jams" about eating baked fish because the one time my mother (who is SO not the cook) baked fish it was just plain nasty. Thus I was dealing with confronting a childhood trauma. However, I forged ahead...baked the ocean perch...found it to be ab fab and have not feared trying to fix fish in new ways any longer.
It was a true leap of faith that I am glad I took because my mama and daddy cannot eat all of the fish daddy catches and I enjoy fish and really like getting free food so after about 30 years that fearful culinary experiment continues to pay off!
Good luck, you will find your piscine groove!
Cheers,
Ardee-ann
PS -- are you allergic to all coconut? Can you use the extract? If so, I can help you with a substitute on MR's recipe?
Momelie Feb-03-07 09:33 PM
Well, this isn't all that healthy or light, but it tastes great!
And you know me, exact measurements are impossible, LOL!
Stuffed Tilapia
2 small filets of tilapia per person
1 sleeve of Ritz crackers, crushed
1/2 stick melted butter
couple sprigs of fresh dill (or shakes of dried, LOL)
1 oz. lemon juice
pinch of kosher salt, or a couple grinds of sea salt
white pepper, to taste
1 cup sour cream
1/2 can Cream of Mushroom (or whatever you like) soup
1/3 cup sherry (cooking sherry is fine)
Mix the crackers, butter, dill, lemon juice, salt, and white pepper together. It should stick together, kind of in a clump. Add water, if needed, to bring to consistency of mud.
Place stuffing mixture between two tilapia filets, and place the tilapia "sandwich" in a baking dish. When all the fish are in the baking dish, mix together the sour cream, cream soup and sherry with a whisk, and pour over the tilapia. Bake at 400 for 20 minutes, or till bottom fish flakes with a fork.
This is excellent with snow peas, steamed green beans, asparagus (the sauce on the asparagus is fantastic), etc.
The only thing that doesn't go well with this, for some reason, is sourdough bread.
Would you be interested in an "en croute" tilapia recipe? I've got some Cuban recipes, if you like that kind of food. Tilapia is a local fish here, so I do have several ways to cook it, if you like!
sagemoon-cottage Feb-04-07 12:58 AM
Dear Momelie...
Your recipe sounds divine...so does the beckoning of Cuban recipes...bring them on!!!
Ardee-ann
Quote:
Originally Posted by Momelie (Post 452605)
Well, this isn't all that healthy or light, but it tastes great!
And you know me, exact measurements are impossible, LOL!
Stuffed Tilapia
2 small filets of tilapia per person
1 sleeve of Ritz crackers, crushed
1/2 stick melted butter
couple sprigs of fresh dill (or shakes of dried, LOL)
1 oz. lemon juice
pinch of kosher salt, or a couple grinds of sea salt
white pepper, to taste
1 cup sour cream
1/2 can Cream of Mushroom (or whatever you like) soup
1/3 cup sherry (cooking sherry is fine)
Mix the crackers, butter, dill, lemon juice, salt, and white pepper together. It should stick together, kind of in a clump. Add water, if needed, to bring to consistency of mud.
Place stuffing mixture between two tilapia filets, and place the tilapia "sandwich" in a baking dish. When all the fish are in the baking dish, mix together the sour cream, cream soup and sherry with a whisk, and pour over the tilapia. Bake at 400 for 20 minutes, or till bottom fish flakes with a fork.
This is excellent with snow peas, steamed green beans, asparagus (the sauce on the asparagus is fantastic), etc.
The only thing that doesn't go well with this, for some reason, is sourdough bread.
Would you be interested in an "en croute" tilapia recipe? I've got some Cuban recipes, if you like that kind of food. Tilapia is a local fish here, so I do have several ways to cook it, if you like!
sagemoon-cottage Feb-04-07 01:05 AM
my version of fish tacos...
I use some fajita seasoning on fish (whatever I find at the store that says fajita seasoning -- you can also just chili powder, cumin, a bit of salt)...grill or broil it...grilling is best...then I flake it up and add a squeeze of lime. MMMM!!!
Your fish is then ready to be rolled up in a flour tortilla, put in a corn taco shell or placed on a corn tostada...with some pico de gallo (sometimes I use fresh salsa, salsa verde is nice), shredded lettuce and thin sliced red onion. You can also just make a salad with all of the fixings if you don't want to use the tortillas.
Ardee-ann who really likes fish! ;)
maison rustique Feb-04-07 10:50 AM
This one is a bit healthier:
Fish and Field Casserole
Servings: 4
Ingredients
1 tbsp. low-calorie margarine
3 cups shredded cabbage
1 onion, thinly sliced
2 tsp. curry powder
3/4 lb. boneless salmon, skinned and cut into 2-inch chunks
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
Directions
Spray casserole dish with nonstick cooking spray. Melt margarine in covered casserole. Add cabbage, onion and curry powder, and stir to coat. Cover and microwave on High for 4 minutes.
Stir. Mound cabbage in center of dish and arrange salmon around cabbage.
Sprinkle with lemon juice, salt and pepper. Cover and microwave on High for 8 minutes. Stir. Replace cover and let stand for 3 minutes.
Nutrition Information per serving
Calories 167, Calories From Fat 63, Total Fat 7g, Saturated Fat 2g, Cholesterol 32mg, Sodium 367mg*, Total Carbohydrate 7g, Dietary Fiber 1g, Protein 19g
goodworks1 Feb-04-07 02:54 PM
Mmmm. Deb, the Fish and Field Casserole is 'standing for 3 minutes' as I type. It smells YUMMY! Thank you!
Ardee-Ann,
Yes, supposedly I'm severely allergic to all forms of coconut. I do now recognize that I feel pretty rotten when I eat it, but I would have never guessed just how allergic I am without the skin test. I really like coconut, unfortunately. Especially raw, scraped or chopped fresh... Fond memories of eating that and fresh pineapple in Nicaragua in 1971.
Larry, I had a whole response typed up last night at 11pm, hit 'post' and left the computer. It was still sitting there when I got back to the computer at noon today. But the router AND the computer needed rebooting and in the midst of it all I totally forgot to save the message... (I think I was going to comment that I had a not-so-great package of tilapia a few months ago and it's been hard to get myself to start cooking fish again.) Anyhow, thanks for starting this thread.
mommygonecrazy Feb-04-07 04:17 PM
Thanks everyone-I just put Tilapia(I keep wanting to spell it Talipia) on my list. I love seafood ;) I love fried catfish(now I've done it lol) and love other broiled fish, but most is too expensive and is too fishy.
sagemoon-cottage Feb-04-07 05:07 PM
To Elaine...
Quote:
Originally Posted by goodworks1 (Post 452698)
Ardee-Ann,
Yes, supposedly I'm severely allergic to all forms of coconut. I do now recognize that I feel pretty rotten when I eat it, but I would have never guessed just how allergic I am without the skin test. I really like coconut, unfortunately. Especially raw, scraped or chopped fresh... Fond memories of eating that and fresh pineapple in Nicaragua in 1971.
Even though I know that Coconut Extract is likely just chemicals we cannot spell or pronounce I shall not make any recommendations about using it because if you are that allergic then no need to take any chances. I will have to say that substitutions to create the same flavor in Thai dishes such as MR posted can be difficult. The coconut milk is very vital in most of them.
Maybe MR will have an idea. I can usually create a substitute for things but there are some dishes that just don't work with substitutes. (Or I haven't figured it out if they do!)
Ardee-ann
goodworks1 Feb-04-07 06:13 PM
Quote:
I will have to say that substitutions to create the same flavor in Thai dishes such as MR posted can be difficult. The coconut milk is very vital in most of them.
Oh dear. I hadn't even thought of the fact that a lot of Thai food has coconut in it.
What in the world will I do when/if I ever get a chance to go visit my ds? (besides renting a condo with a kitchen and doing all my own cooking... blah)
sagemoon-cottage Feb-04-07 08:34 PM
to Goodworks1
Quote:
Originally Posted by goodworks1 (Post 452721)
Oh dear. I hadn't even thought of the fact that a lot of Thai food has coconut in it. :(
What in the world will I do when/if I ever get a chance to go visit my ds? (besides renting a condo with a kitchen and doing all my own cooking... blah)
We have an OTWA compadre who is in Thailand as we speak...between he and your son you should be able to find out how to order food without coconut in it. I have had many friends traveling the globe who had special dietary needs that have been able to eat very well from the local cuisine even though they couldn't eat particular items that tend to permeate the recipes.
Don't worry about the food...just worry about making that chance happen!
Hugs,
Ardee-ann
goodworks1 Feb-04-07 08:44 PM
No doubt you are right. I'll work on crossing that bridge when I get to it...
Flutterbees Feb-04-07 10:39 PM
I'm not a real fish person (ate alot of it growing up-freshwater perch, crappie, pike, sunfish etc) but as I've gotten older I have discovered I like Mahi-Mahi, especially blackened! When I get mahi, baked or blackened, I can it it "plain" without any topping other than how it was cooked.
But for cod & other white fishes I need tarter sauce............which sorta defeats the "healthy" aspect of the fish. Not just a DAB of tarter sauce, alot!
So when I go out I try to stick with mahi if at all possible.
The recipies here sound good! I may have to try some.........
larruone Feb-05-07 11:53 AM
tonight's scary recipe:
(Can't believe I am making something with grapes. goodness.)
Will probably use much less oil... as in a nice spray in my no stick pan,
and a scant teaspoon for the spinach toss. Of course, will double the garlic, LOL
Tuscan Salmon
1 teaspoon each salt, ground mustard and dried thyme, crushed
1/2 teaspoon ground pepper
4 salmon steaks or fillets (6 oz. each)
2 teaspoons honey
3 teaspoons olive oil, divided
2 quarts spinach leaves
1/2 teaspoon minced garlic
2 cups halved red California seedless grapes
1/2 cup dry red wine
salt (to taste)
Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with seasoning mixture; reserve any remaining seasoning mixture. Heat 2 teaspoons olive oil in nonstick skillet. Brown both sides of salmon fillets. Toss spinach and garlic with remaining 1 teaspoon oil in 13x9x2-inch baking dish. Place salmon on spinach, cover loosely with aluminum foil and bake at 300°F 10 minutes. Sauté grapes in skillet used to brown salmon. Add wine, bring to boil, season to taste with remaining seasoning mixture and salt; reduce by half. Serve salmon on spinach; top with grape sauce. Makes 4 servings.
Nutritional Analysis Per Serving:
427 calories, 39.2 g protein, 19.0 g fat (40% calories from fat), 20.9 g carbohydrate, 105 mg cholesterol., 3.0 g fiber, 721 mg sodium.
PS Flutterbee: I was you. If you like the Mahi, you will most likely be fine with other meaty fishes... tuna, salmon, shark and such.
Come, join me on the scary Good Ship Eatin Fish!
larruone Feb-05-07 08:05 PM
Tuscan Salmon...
Take away the grape and wine sauce and it was fairly tasty.
The salmon ended up overcooked; 10 minutes is too long after browning
the steaks first.
sagemoon-cottage Feb-06-07 06:22 AM
I had wondered about the grapes...
Quote:
Originally Posted by larruone (Post 452906)
Tuscan Salmon...
Take away the grape and wine sauce and it was fairly tasty.
The salmon ended up overcooked; 10 minutes is too long after browning
the steaks first.
so I came to check out your update on the recipe. I have had grapes with chicken and plums with pork (I have also had both with tempeh and tofu) but I just wasn't sure about grapes with salmon.
I have to admit I have some salmon issues. I do NOT buy fresh fish out our local chain grocery stores and especially I do NOT buy fresh salmon. When you can smell FISH several feet away from the fish case you know there is a problem. The salmon (Atlantic, of course) is the worst offender. Wild Oats does ok with some of its fresh salmon but usually I have to avoid the fresh salmon. I really like fresh fish and have to say that when the only FRESH fish we could get was when the trucks would come in with fresh fish from the Gulf and the local seafood market would get fresh fish flown in daily the selection was really better. However, the chains got in on the action...causing the little market to close and the trucks to quit running and now...the "fresh" fish is so scary I try to avoid the fish case when shopping. (Whine, whine, whine!!!)
Anyway, thanks for the update...I was wondering how the recipe turned out. I think this recipe would be really good with tempeh minus the honey. JMHO!
Ardee-ann who awaits your next adventure!
larruone Feb-06-07 06:34 AM
chicken!
LOLOLOL
I get fresh frozen salmon, which is OK quality. One grocery
store up here puts it on sale a few times a year and I stock up.
One time Kroger had FRESH for $1.99 a pound; I got 8 pounds and
was happy I have a food sealer.
I checked out one local fishmonger, but was not at all impressed with
the freshness nor the cleanliness nor the non-existant customer service.
If they go out of business, they can't blame it on a super-store!
Now for a chicken recipe.... LOLOL!
More fish eats updates later.
goodworks1 Feb-06-07 08:47 AM
I would never even try to buy fresh fish here. We are WAY too far away from good sources. The best fish available is definitely frozen.
Last winter I asked at a fresh fish counter in a large grocery store if they had a whole salmon (the salmon on display was cut) - the clerk went into the back and came out carrying a solidly frozen hunk and offered to saw it for me... I decided that the prepackaged kind in the regular frozen case was probably more sanitary, and definitely less expensive.
I worked a couple years in a Kroger store, right next to the fish dept. I learned a lot about what it takes to keep a good-smelling fish case (not to mention the fresh factor) - it generally means thoroughly cleaning out all the display ice and disinfecting everything EVERY SINGLE DAY and making sure there are NO traces of juices left ANYWHERE in the entire area including the refrigerated case. And the store's air exhaust vents should be on the far side of the seafood dept from the customers and should have good strong fans! It's hard work to run a really good seafood dept...
sagemoon-cottage Feb-06-07 07:48 PM
The hard work to run a seafood dept...
Quote:
Originally Posted by goodworks1 (Post 453983)
I worked a couple years in a Kroger store, right next to the fish dept. I learned a lot about what it takes to keep a good-smelling fish case (not to mention the fresh factor) - it generally means thoroughly cleaning out all the display ice and disinfecting everything EVERY SINGLE DAY and making sure there are NO traces of juices left ANYWHERE in the entire area including the refrigerated case. And the store's air exhaust vents should be on the far side of the seafood dept from the customers and should have good strong fans! It's hard work to run a really good seafood dept...
Elaine, I know it is hard work. However, before our Safeway stores here became defunct they had fresh fish cases (albeit without the variety available now) and did them sans stench. Our local Wild Oats manages to do the same as do some other small local markets. (My roommate's daughter is responsible for cleaning the fish case every night she works at Wild Oats...I know the work involved and let me tell you that she wears the "stink" home! I am glad she has her own apartment now.
Our deeply mourned local seafood shop never once smelled fishy in all the years I went there. Larry sorry your experience is not the same...I grew up with this shop as did my daddy...we loved the place...the owner had been friends with my daddy's daddy...so there were wonderful connections as well as awesome shrimp, crab, oysters and stuffed flounder to name a few of my favorites.
In fact, in all of my years growing up and I have been to outdoor fish markets in Lousiana and Texas back in the 60s...the only time I have smelled a "fishy" funk that can compare to our local Krogers was when there was a BUNCH of rotting seaweed and little silver fish of some type on the beach during one of our outings to Galveston. That was one of those kinds of memories that stick with you. The same for a mad dash past the fish case when I go to the only major chain we have here. :eek: :eek: :eek:
This is one reason I pretty much eat fish that comes from the freezer case unless I get it from my daddy. What I get from him is usually frozen too now that I think of it. My daddy spent too many years in food service and the meat packing industry to not be super scrupulous about how he handles fish. He could teach lessons...he probably learned some of them at the seafood shop.
BTW, Larry what is so funny about chicken and grapes? I must have missed something. However...that is not hard for me to accept...I seem to miss a lot of things.
Cheers,
Ardee-ann
Tanya Feb-07-07 11:19 PM
I don't know if anyone posted this or not but potato flakes make a really YUMMY and simple breading for fish
I wash my fish - bread with potato flakes - fry in olive oil.
moonrise Feb-08-07 05:42 AM
I don't care for fish, except for tuna on rare occasions, but DH likes this recipe. (For that matter, I don't like beer either! )
Beer Batter Fried Fish
1 1/4 cups self-rising flour
3/4 cup beer
1 egg
1/8 teaspoon garlic powder (I just sprinkle it; I don't actually measure)
1/8 teaspoon black pepper (again, I just sprinkle it)
1/4 cup melted butter
1-1/2 pounds or so of fish fillets
Mix together all the ingredients in a large bowl (except the fish, of course). Rinse the fish in plain water, then dip each piece into the batter, coating thoroughly. Fry in hot oil until golden brown. Serve with tartar sauce or ketchup.
The batter REALLY puffs up during cooking! :D It looks "pretty" and very appetizing, even to this non-fish-eater.