What are your best fish recipes?

I am very boring with fish. I either pan fry salmon skin side down and
have it rare with a soy& wasabi dressing or steam fish and serve
Chinese style with ginger and green onion, soy, bit of chilli.
Sometimes crumb it. Mostly just don't eat it because I down't knwo what
to do with it.

And can anyone give me a straight answer about what fish to eat/not
eat? Farmed fish/ wild fish/ big fish/ bottom feeders...I just don't
understand how I am supposed to increase my intake of fish without
wrecking the environment or poisioning myself. Is it just down to
sardines and mackerel?

tinny

"Drongo" wrote in message
oups.com...
What are your best fish recipes?

I am very boring with fish. I either pan fry salmon skin side down and
have it rare with a soy& wasabi dressing or steam fish and serve
Chinese style with ginger and green onion, soy, bit of chilli.
Sometimes crumb it. Mostly just don't eat it because I down't knwo what
to do with it.

And can anyone give me a straight answer about what fish to eat/not
eat? Farmed fish/ wild fish/ big fish/ bottom feeders...I just don't
understand how I am supposed to increase my intake of fish without
wrecking the environment or poisioning myself. Is it just down to
sardines and mackerel?

tinny


Nobody can give you a straight answer about fish in general, except that
bigger fish contain more crap than smaller ones because they've lived
longer. Tuna are especially nasty - lots of mercury.


Here's a recipe that's been a hit with everyone I've ever made it for:

Fish in Crazy Water

PESCE ALL'ACQUA PAZZA

Recipe from "Marcella Cucina" by Marcella Hazan



1 1/2 pounds fresh, ripe tomatoes

4 cups of water

3 large garlic cloves, peeled and sliced very thin

2 tablespoons very finely chopped parsley

Chopped red chili pepper, 1/8 teaspoon or to taste, or dried red pepper
flakes

1/4 cup extra virgin olive oil

Salt

A 1 1/2- to 2-pound red snapper, filleted with its skin left on

Optional: 4 slices of

day-old or grilled sourdough bread

For 4 persons



One of the most frequently recurring conversational expressions in the
dialect of my native Romagna is anicreid, "I don't believe it." That
skepticism is a characteristic I share with people of my region. When a dish
has a fanciful name, I resist trying it, feeling that it has been dressed up
to cover up a lack of substance. Had it been up to me, I never would have
sampled that Neapolitan creation, fish in crazy water. "What's crazy water
go to do with cooking and anyway, who wants to eat fish in water?" Such were
my thoughts, until my friend from Amalfi, Pierino Jovine, one day simply
brought the dish to the table without asking or telling. Now, I am the one
who goes crazy over it. Water is what brings together all the seasoning
ingredients, the tomatoes, garlic, parsley, chili pepper, salt, and olive
oil. They simmer in it for a full 45 minutes, exchanging and compounding
their flavors, producing a substance that is denser than a broth, looser,
more vivacious, and fresher in taste than any sauce, in which you then cook
the fish.



1.Peel the tomatoes raw using a swiveling-blade vegetable peeler, and chop
them roughly with all their juice and seeds. The yield should be about 2
cups.



2.Choose a saute pan in which the fish fillets can be subsequently fit
flat without overlapping. Put in the water, garlic, chopped tomatoes,
parsley, chili pepper, olive oil, and salt. Cover the pan, turn the heat to
medium, for 45 minutes.



3.Uncover the pan, turn up the heat, and boil the liquid until it has been
reduced to half its original volume.



4.Add the fish, skin facing up. Cook for 2 minutes, then gently turn it
over, using two spatulas. Add a little more salt and cook for another 12
minutes or so. Serve promptly over the optional bread slice.

"Drongo" wrote in message
oups.com...
What are your best fish recipes?

I am very boring with fish. I either pan fry salmon skin side down and
have it rare with a soy& wasabi dressing or steam fish and serve
Chinese style with ginger and green onion, soy, bit of chilli.
Sometimes crumb it. Mostly just don't eat it because I down't knwo what
to do with it.

And can anyone give me a straight answer about what fish to eat/not
eat? Farmed fish/ wild fish/ big fish/ bottom feeders...I just don't
understand how I am supposed to increase my intake of fish without
wrecking the environment or poisioning myself. Is it just down to
sardines and mackerel?

tinny


For cooking, I highly recommend the "pouch" method. You put an individual
serving sized fillet in a parchment paper pouch along with some butter or
olive oil, spices, and julienned vegetables (I use two or more of carrots,
onion, scallions, fennel, zucchini, and chopped tomatoes). Seal up and bake
til done. Tender, tasty, easy.

As to which fish, there is no straight answer. If yu are worried about
toxins then stay away from large, long-lived predatory fish such as
swordfish. For farmed fish, there's no universal answer. I know that Whole
Foods claims to regulate the rpocedures of their suppliers and test the fish
to ensure it is OK.

Some favorites of mine: snapper, grouper, redfish (although you usually have
to catch your own), sea (speckled) trout, flounder, halibut, cod.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

One of my current favorites is to take flounder fliets and stuff the
with a mixture of sauteed onions, garlic, spinach, and feta cheese,
sometimes mushrooms too, or a few kalamata olives, a little lemon
juice, and some oregano. Roll the filets over the filling, toothpick if
necessary, bruch with olive oil, and bake for about 10 minutes until
they are flakey and the stuffing is warmed. Squeeze lemon juice over
them.

Salmon, I like to marinate. I use soy sauce with honey and a little OJ
and pineapple juice, or soy sauce mixed with worcestershire sauce,
chili sauce (the kind that's like ketchup), garlic, and brown sugar. It
gets sweet and carmelizes the fish. Then I broil it for 5 minutes or
so.

One of the biggest mistakes people make with fish is they only consider what
is commercially popular, and are either misinformed about, or discount
anything else due to unawareness. I'd bet it would surprise some people to
hear that Salmon is not the only edible freshwater fish.

If you are bored it could mean you need to look for variety. If you know
anyone who fishes locally it might be an education to ask them what they
catch and how they prepare and eat it.

I live on a northern lake where I catch walleye, white perch, northern pike,
whitefish, tulabee, burbot, crappie (pronounced "croppy"), and smallmouth
bass. On nearby lakes and rivers there are speckled trout, lake trout,
sunfish, bluegills, several kinds of catfish, carp, sturgeon, orange ruffy,
large-mouth bass, suckers, and more. on less landlocked waters there are
eels, herring, and many other types of fish.

There are lots of edible salt-water species that are not commercial as well.

Each of the above is not only edible, but when prepared right, esp. when
using locally- favorite recipes, might replace some of those boring old
favorites you have become tired of.

Most locals know that itis best to avoid the oldest and largest of the
species for two reasons: The older and larger the more toxins they have
ingested; and also the tougher the meat and less pleasant the flavor (mostly
due to age, not toxins).

Those huge bass "hawgs" you see on the fishing shows would be tough, dry,
and have a strong iodine-like taste --but take one that is 6-8", scale it
and filet it, fry it in butter until the skin gets a little crisp and serve
it with eggs-over-easy, slow-fried potatoes and onions --an unbelievable
breakfast, esp. when camping. And there is not a more delicate white-flaked
fish in the world than walleye --. you might be amazed at the gourmet
treatment walleye and northern pike get in the best restaurants in
Minneapolis.

So ask any fisherman and /or go to one of the many fresh-water fishing
websites for recipes. Better yet, go fishing and catch your own dinner (The
Zen of...)

Lefty
--
Life is for learning

"Drongo" wrote in message
oups.com...
What are your best fish recipes?

I am very boring with fish. I either pan fry salmon skin side down and
have it rare with a soy& wasabi dressing or steam fish and serve
Chinese style with ginger and green onion, soy, bit of chilli.
Sometimes crumb it. Mostly just don't eat it because I down't knwo what
to do with it.

And can anyone give me a straight answer about what fish to eat/not
eat? Farmed fish/ wild fish/ big fish/ bottom feeders...I just don't
understand how I am supposed to increase my intake of fish without
wrecking the environment or poisioning myself. Is it just down to
sardines and mackerel?

tinny

Drongo wrote:
What are your best fish recipes?

I am very boring with fish. I either pan fry salmon skin side down and
have it rare with a soy& wasabi dressing or steam fish and serve
Chinese style with ginger and green onion, soy, bit of chilli.
Sometimes crumb it. Mostly just don't eat it because I down't knwo
what to do with it.

And can anyone give me a straight answer about what fish to eat/not
eat? Farmed fish/ wild fish/ big fish/ bottom feeders...I just don't
understand how I am supposed to increase my intake of fish without
wrecking the environment or poisioning myself. Is it just down to
sardines and mackerel?

tinny

First of all, stop listening to the sellers and listen to your taste buds.
You don't like it the Japanese style so stop doing that.

Yes, there are ecological issues but you can't solve them by posting here.

What fish do you like? I happen to enjoy tilapia. I also like (farm
raised) catfish. Flounder is nice but rather pricy. Sole is a delicate
fish and I only use that for Sole piccata (fish with lemon wine sauce and
capers).

I've tried to like salmon but frankly, the only way I like it is to be used
in cakes/burgers. It got so much overplay on restaurant menus I found it
necessary to eat it but I really don't like it. As I said, it's good in
fish cakes.

Take whatever fish you like and prepare an egg wash. That's a lightly
beaten egg and some milk or water. Dredge a fish fillet in this. Next,
dredge it in a dry mixture. Could be cornmeal combined with flour; could be
cornflake crumbs; could be Japanese Panko crumbs. Coat it well. Now, you
may bake it in a lightly oiled pan (rather high heat), grill it (I use grill
foil sheets) or pan fry it in a little oil. If you pan fry, turn it before
it gets too well done, otherwise the fish will break apart. Not a problem
if you don't care about presentation, which I don't.

Jill

"jmcquown" wrote in message
...

Take whatever fish you like and prepare an egg wash. That's a lightly
beaten egg and some milk or water. Dredge a fish fillet in this. Next,
dredge it in a dry mixture. Could be cornmeal combined with flour; could
be
cornflake crumbs; could be Japanese Panko crumbs.

My son has requested tilapia breaded in Lay's potato chip crumbs. He doesn't
get in the way of my crazy ideas, so I'm obliged to try this. I'll let you
know.

Doug Kanter wrote:
"jmcquown" wrote in message
...

Take whatever fish you like and prepare an egg wash. That's a
lightly beaten egg and some milk or water. Dredge a fish fillet in
this. Next, dredge it in a dry mixture. Could be cornmeal
combined with flour; could be
cornflake crumbs; could be Japanese Panko crumbs.

My son has requested tilapia breaded in Lay's potato chip crumbs. He
doesn't get in the way of my crazy ideas, so I'm obliged to try this.
I'll let you know.

Please do! I put potato chips on my hamburgers. Nuts, I know.

Jill

"jmcquown" wrote in message
...
Doug Kanter wrote:
"jmcquown" wrote in message
...

Take whatever fish you like and prepare an egg wash. That's a
lightly beaten egg and some milk or water. Dredge a fish fillet in
this. Next, dredge it in a dry mixture. Could be cornmeal
combined with flour; could be
cornflake crumbs; could be Japanese Panko crumbs.

My son has requested tilapia breaded in Lay's potato chip crumbs. He
doesn't get in the way of my crazy ideas, so I'm obliged to try this.
I'll let you know.

Please do! I put potato chips on my hamburgers. Nuts, I know.

Jill



Not nuts at all. Thousands of years ago, when potato chips were very
expensive, they were reserved only for royalty. You are partaking in a treat
that was once enjoyed by Cleopatra.

"Doug Kanter" wrote in message
...

"jmcquown" wrote in message
...
Doug Kanter wrote:
"jmcquown" wrote in message
...

Take whatever fish you like and prepare an egg wash. That's a
lightly beaten egg and some milk or water. Dredge a fish fillet in
this. Next, dredge it in a dry mixture. Could be cornmeal
combined with flour; could be
cornflake crumbs; could be Japanese Panko crumbs.

My son has requested tilapia breaded in Lay's potato chip crumbs. He
doesn't get in the way of my crazy ideas, so I'm obliged to try this.
I'll let you know.

Please do! I put potato chips on my hamburgers. Nuts, I know.

Jill



Not nuts at all. Thousands of years ago, when potato chips were very
expensive, they were reserved only for royalty. You are partaking in a
treat that was once enjoyed by Cleopatra.


Impoted to Egypt all the way from South America, too!


--
Peter Aitken

Drongo wrote:

And can anyone give me a straight answer about what fish to eat/not
eat? Farmed fish/ wild fish/ big fish/ bottom feeders...I just don't
understand how I am supposed to increase my intake of fish without
wrecking the environment or poisioning myself. Is it just down to
sardines and mackerel?

I don't know a thing about fish issues, but I do know which fish I
enjoy. I'm a mild fish person. I like walleye, catfish, tilapia,
perch, whatever fish sticks are made of (we don't eat fish sticks - I
just can't remember what the fish is called) and cod. We fry fish in
Dixie style Shore Lunch fish breading. Another culinary sin that we
indulge in is Kraft Lemon Flavor and Herb tartar sauce.

For grilling, I love halibut and mahi-mahi. I've also grilled some of
the softer fish, but they tend to fall apart when they're cooked that
way..

I'll only eat salmon if it's hot smoked. I hate salmon otherwise.

Peace.
Carol

"Peter Aitken" wrote in message
m...
"Doug Kanter" wrote in message
...

"jmcquown" wrote in message
...
Doug Kanter wrote:
"jmcquown" wrote in message
...

Take whatever fish you like and prepare an egg wash. That's a
lightly beaten egg and some milk or water. Dredge a fish fillet in
this. Next, dredge it in a dry mixture. Could be cornmeal
combined with flour; could be
cornflake crumbs; could be Japanese Panko crumbs.

My son has requested tilapia breaded in Lay's potato chip crumbs. He
doesn't get in the way of my crazy ideas, so I'm obliged to try this.
I'll let you know.

Please do! I put potato chips on my hamburgers. Nuts, I know.

Jill



Not nuts at all. Thousands of years ago, when potato chips were very
expensive, they were reserved only for royalty. You are partaking in a
treat that was once enjoyed by Cleopatra.


Impoted to Egypt all the way from South America, too!
--
Peter Aitken

That's why they were so rare. You've obviously done your research, Peter.
This also explains why Egyptians revered their cats. The cats kept rodents
away from the royal potato chip stash.

Doug Kanter wrote on 14 Mar 2006 in rec.food.cooking


"jmcquown" wrote in message
...
Doug Kanter wrote:
"jmcquown" wrote in message
...

Take whatever fish you like and prepare an egg wash. That's a
lightly beaten egg and some milk or water. Dredge a fish fillet
in this. Next, dredge it in a dry mixture. Could be cornmeal
combined with flour; could be
cornflake crumbs; could be Japanese Panko crumbs.

My son has requested tilapia breaded in Lay's potato chip crumbs.
He doesn't get in the way of my crazy ideas, so I'm obliged to try
this. I'll let you know.

Please do! I put potato chips on my hamburgers. Nuts, I know.

Jill



Not nuts at all. Thousands of years ago, when potato chips were very
expensive, they were reserved only for royalty. You are partaking in a
treat that was once enjoyed by Cleopatra.




UUUM...The potato is a New World Food (from Peru I believe)...Not even
known till well after 1492 AD never mind imported/grown ...Cleo died in
the BCs. And taters never took hold in the old world till well after
1550. So your wrong by at least 1500-2000 yrs.

--
-Alan

"Mr Libido Incognito" wrote in message
...
Doug Kanter wrote on 14 Mar 2006 in rec.food.cooking


"jmcquown" wrote in message
...
Doug Kanter wrote:
"jmcquown" wrote in message
...

Take whatever fish you like and prepare an egg wash. That's a
lightly beaten egg and some milk or water. Dredge a fish fillet
in this. Next, dredge it in a dry mixture. Could be cornmeal
combined with flour; could be
cornflake crumbs; could be Japanese Panko crumbs.

My son has requested tilapia breaded in Lay's potato chip crumbs.
He doesn't get in the way of my crazy ideas, so I'm obliged to try
this. I'll let you know.

Please do! I put potato chips on my hamburgers. Nuts, I know.

Jill



Not nuts at all. Thousands of years ago, when potato chips were very
expensive, they were reserved only for royalty. You are partaking in a
treat that was once enjoyed by Cleopatra.




UUUM...The potato is a New World Food (from Peru I believe)...Not even
known till well after 1492 AD never mind imported/grown ...Cleo died in
the BCs. And taters never took hold in the old world till well after
1550. So your wrong by at least 1500-2000 yrs.

--
-Alan

Quiet, Alan. I was waiting to see if Jill would take the bait. Now you've
ruined it.

"Damsel in dis Dress" wrote in message
oups.com...
Drongo wrote:

And can anyone give me a straight answer about what fish to eat/not
eat? Farmed fish/ wild fish/ big fish/ bottom feeders...I just don't
understand how I am supposed to increase my intake of fish without
wrecking the environment or poisioning myself. Is it just down to
sardines and mackerel?

I don't know a thing about fish issues...

No newspapers or real radio news out your way????