"Ozgirl" > wrote:
> Alan S wrote:
> > On Sat, 17 May 2008 13:56:41 -0700, "jacquie"

> >> Fresh, when we were in Alaska...I have tried grilled,
> >> Jacquie
> >
> > Well, that had to be good. If you didn't like that, it's
> > hard to suggest something. But somebody might like this.
> >
> > My favourite method at home is to dust a piece of Atlantic
> > Salmon fillet with paprika and maybe a little cajun spice
> > mix, plus a touch of red-hot home-chopped birds-eye chili
> > flakes.
> >
> > Then I sear it on both sides in hot oil, starting with the
> > skin side. But first I put a sprig of rosemary on the
> > skillet under the fillet. After searing I reduce the heat
> > and cover the fillet with a saucepan lid to trap the heat,
> > turn after a couple of minutes and then cook until just
> > underdone. If I pick the timing right the centre will finish
> > cooking while it rests on the plate as I serve the veges.
> > Succulent and tasty.
>
> I like my salmon lightly baked or microwaved with a
> tomato/onion/garlic/herb sauce (or a nice ratatouille).
>
> For white fish I have found a new treat A mix of finely chopped
> pecans, some cholesterol lowering margarine, crushed chopped garlic,
> FGBP, cayenne pepper and a little lemon juice. Oh and some chopped
> parsley (the continental kind you use for tabbouli. The original recipe
> called for breadcrumbs but I can't get my low carb bread anymore so that
> is optional.
>
> Top the fish with that and bake til fish just cooked. It is absolutely
> delicious!
>
> For trout I mix some herbs of my choice with FGBP and some chopped
> garlic, a little cholesterol lowering marg or a bit of oil of choice and
> fill the cavity of the trout with the mix. On top of the mix I put thinly
> sliced half slices of lemon, rub the outside with a bit of the marg or
> oil and garlic then bake or bbq in foil. I like fresh dill as the herb
> for most fish. An Italian mix is also good, especially with tomatoes.

Your herb mix sounds good. The thing I don't like about microwaving fish or
steak is that the inside gets cooked, too. I prefer grilling or pan frying
in butter and EVOO.

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