cooking fish?

Cooking fish in my house is a sin.

 

Can't beat grilled! Cook it skin side down first. It will hold better when you flip it. How about wrapping it in foil with a few sprinkles of water and your choice of seasonings. I'm fond of Old Bay myself. You could do that on the grill or in the oven as well.

 

Make a good pie or biscuit dough. Place the fish on the rolled out dough. Add sliced onions, sliced fresh ginger, and sliced tomatoes. Fold the dough over and seal the edges. Bake as the recommended temperature for fish until the dough is nice and brown. You can add any seasoning you like on the fish also as well as other sliced veggies, i.e. potatoes, carrots, celery, etc.

 

This is an old campside recipe for the boys.

American Shad can be caught on the near-by Delaware River during spawning season in late April and May as it travels in Salmon-like schools from the Atlantic Ocean to the upper Delaware River and its tributaries .
It’s quite a large fish, many reaching over two feet in length but it’s soft mouth make it somewhat difficult to catch.
It’s renowned world-wide for its delicate, mud-like flavor.

American Shad Recipe:

First, soak a thin, Hickory shingle in a seasoned brine solution for at least 2 to 3 hours prior to cooking.

Carefully pin the fresh, cleaned Shad to the shingle.
Some people place thinly sliced onion under the Shad before securing to the shingle.

Heavily baste with melted butter, salt and various seasonings.

Place the Shad, tail down, beside a hot, wood fire, slowly allow the fish to cook (this is said to melt the multitudinous thin bones found throughout the fish).

Allow a minimum of 2 hours, basting heavily and frequently to keep it moist.
Do not allow the shingle to burn for this has devastating effects the flavor of the meal.

When sufficient time has elapsed the fish will appear to almost melt into the shingle.

This part is crucial!
Carefully place the shingle over a large waste receptacle and scrape the Shad into it.

Thinly slice the shingle into small bite-sized portions and serve.

Rob

 

I don't really like fish, but I cook it because it's good for us.

Here's one way that I will eat it and it tastes good.

4 fish fillets (I use Tilapia)
1/2 tsp salt
1/4 tsp garlic powder
1/4 cup italian seasoned bread crumbs
1/4 cup parmesan cheese

Season fillets with salt and garlic powder. Combine bread crumbs and parmesan cheese. Coat fillets with bread crumb mixture and place on foil lined baking sheet that has been sprayed with non-stick cooking spray. (I also spray the top of the fish as well)

Bake at 425 degrees until fish flakes easily (about 15 min.).

 

Yum. When you cook this, let me know. I will come visit.

 

It really depends on the fish.
Heavier white fish can be sauteed lightly and then added to seasoned, steamed vegetables for a no-fry stir fry dish.

Salmon is VERY good baked with just a touch of salt and pepper.

Cod, bought fresh and wild caught is also good baked, but needs more seasoning than salmon. A light citrus blend would go well poured over it before baking, or make a creamy sauce to go over it after it's baked, like a creamy coconut sauce.

Shoot, gotta run, will try to think of more later!

FISH IS AWESOME! :laugh::laugh:

 

The only way I'll cook fish is on the George Foreman grill. I drizzle a little olive oil on it, then a little salt, pepper, and garlic, sprig of rosemary or dill on top, squeeze on a little lemon and cook for just 4 or 5 minutes. It's really good!

 

With good quality fillets.....bake with a little cracked pepper and citrus juice wrapped well in aluminium foil and bung it in the oven for about 20 minutes on a moderate heat
YuM

Tinned tuna or whatever does well as a Kedgeree. Boil up a quantity of rice, boil 2 eggs to hard boiled stage and then peel them. Add a white sauce and warm through. Sift a little yolk on top. Very cheap dinner option

 

Great, I hope you like it. :wavey:

 

I went to a Trout farm around Lake Taupo and thought oh dear how utterly bored I shall be, not a bit of it....fascinating I learnt heaps although I tended to salivate looking a the nice plump ones:laugh:

 

The only fish I "cook" is tuna. The rest STANKS to high heaven.

 

How sad, I rarely eat meat these days because I can't stomach it, so fish it is and vegetables. I do miss sinking my teeth into a good piece of meat however.

Fish is plentiful where I live at the mouth of the Whanganui River.

 

Now, I will EAT fish......

 

Depends on what fish. If I'm not frying I like to sprinkle with tonys and brush with lemon butter and bake it. In the oven it help if you put a piece of foil on a backing rack over a pan and poke holes in it so it will drain. I don't like my fish wet. Bigger filets or steaks I like to blacken. I do that outside on a white hot cast iron pan over a gas flame.

 

:thumbsup::thumbsup::thumbs: That sounds good AmyG. Yum
Faithgirl