Michael "Dog3" Lonergan wrote:

>> "Manda" >
>> oups.com:
>>
>
>>>> I am somewhat stuck for ideas on what to cook this weekend for my
>>>> partners parents who are coming to stay. The trouble is my boyfriends
>>>> mum is a bit of a whiz in the kitchen and I want to put a menu
>>>> together that she will enjoy. Any ideas on a 3 course menu that is
>>>> sure to impress?
>
>>
>> If you really want to impress her, involve her in the cooking
>> process. If she's a whiz as you say, she must like to cook. If you
>> do not want her to participate, I'd say keep it simple and delicious.
>> You want to be able to enjoy their company. I could go on forever
>> but I might serve:
>>
>> Wild green salad with a home made viniagrette. I think a simple citrus
>> viniagrette would do nicely.
>>
>> Baked fish with whatever sauce and seasonings come to mind. Tilapia
>> baked with a butter tarragon sauce comes to mind right away. Yummy,
>> quick and easy.
>>

> One thing I find really nice for seasoning tilapia (or pretty much any fish)
> is dill weed. It also goes really nice with roasted new potatoes.

Jill

I'll second that one. :-)
For fish, I nearly always use dill and citrus. Either fresh lemon
slices or ground dried lemon peel or orange peel, maybe just a smidgeon
of onion or garlic.

I don't like to use much garlic on fish as it tends to overwhelm it.
Otherwise, garlic with ginger (fresh ginger only!) is one of my most
frequently used flavorings.

Dill weed and butter along with sesame seeds are something I use a lot
of on steamed veggies. I may or may not add citrus peel. Poppy seeds
work well on brocolli in place of sesame seeds. I might use either
depending on my mood but I don't use them together.

Shelled sunflower seeds can be interesting in a stir fry.

Om

I often use a combination of lemon juice, white wine and dill. Works
great with Salmon, and most any fish.
I also sometimes make "Cajun" flavored fish. I sprinkle the fish with
lemon juice and then some "Cajun" spice mixture. This works very well
with Catfish and Tilapia.

Darren

wrote:

> I often use a combination of lemon juice, white wine and dill. Works
> great with Salmon, and most any fish.
> I also sometimes make "Cajun" flavored fish. I sprinkle the fish with
> lemon juice and then some "Cajun" spice mixture. This works very well
> with Catfish and Tilapia.
>
> Darren
>


Dark sesame oil, ginger, garlic, soy sauce, green onions etc. etc.

One can get particularly good results by using such ingredients in a
fish balls, ground fish rolled up into a ball with various seasonings.

Saute in oil or poach in chicken stock or white wine. Chopped or ground
shrimp is particularly effective this way with ground chicken and white
wine.
---
JL

OmManiPadmeOmelet wrote:
> Michael "Dog3" Lonergan wrote:
>
> >> "Manda" >
> >> oups.com:
> >>
> >
> >>>> I am somewhat stuck for ideas on what to cook this weekend for my
> >>>> partners parents who are coming to stay. The trouble is my boyfriends
> >>>> mum is a bit of a whiz in the kitchen and I want to put a menu
> >>>> together that she will enjoy. Any ideas on a 3 course menu that is
> >>>> sure to impress?
> >
> >>
> >> If you really want to impress her, involve her in the cooking
> >> process. If she's a whiz as you say, she must like to cook. If you
> >> do not want her to participate, I'd say keep it simple and delicious.
> >> You want to be able to enjoy their company. I could go on forever
> >> but I might serve:
> >>
> >> Wild green salad with a home made viniagrette. I think a simple citrus
> >> viniagrette would do nicely.
> >>
> >> Baked fish with whatever sauce and seasonings come to mind. Tilapia
> >> baked with a butter tarragon sauce comes to mind right away. Yummy,
> >> quick and easy.
> >>
>
> > One thing I find really nice for seasoning tilapia (or pretty much any fish)
> > is dill weed. It also goes really nice with roasted new potatoes.
>
> Jill
>
> I'll second that one. :-)
> For fish, I nearly always use dill and citrus. Either fresh lemon
> slices or ground dried lemon peel or orange peel, maybe just a smidgeon
> of onion or garlic.
>
> I don't like to use much garlic on fish as it tends to overwhelm it.
> Otherwise, garlic with ginger (fresh ginger only!) is one of my most
> frequently used flavorings.
>
> Dill weed and butter along with sesame seeds are something I use a lot
> of on steamed veggies. I may or may not add citrus peel. Poppy seeds
> work well on brocolli in place of sesame seeds. I might use either
> depending on my mood but I don't use them together.
>
> Shelled sunflower seeds can be interesting in a stir fry.

Sunflower seeds are nice dry toasted and sprinkled on top (like sesame
seeds) but not actually cooked in the stir fry.

I like mustard (dijon) coating on some types of fish. Oriental
seasonings -soy ginger, garlic, mirin, teriyaki,etc, on salmon or tuna.


On white filet-fish, I pan-fry it and use this topping: 1 c sour cream,
2 minced shapllots, 4 oz arugula, 2 oz fresh dill, 2 T dijon mustard, 2
T lemon juice, whizzed up in the hand blender.

Sole, flounder, tilapia, and etc, are also good menuiere (lemon and
capers) or almondine.

OmManiPadmeOmelet wrote:
> Michael "Dog3" Lonergan wrote:
>
> >> "Manda" >
> >> oups.com:
> >>
> >
> >>>> I am somewhat stuck for ideas on what to cook this weekend for my
> >>>> partners parents who are coming to stay. The trouble is my boyfriends
> >>>> mum is a bit of a whiz in the kitchen and I want to put a menu
> >>>> together that she will enjoy. Any ideas on a 3 course menu that is
> >>>> sure to impress?
> >
> >>
> >> If you really want to impress her, involve her in the cooking
> >> process. If she's a whiz as you say, she must like to cook. If you
> >> do not want her to participate, I'd say keep it simple and delicious.
> >> You want to be able to enjoy their company. I could go on forever
> >> but I might serve:
> >>
> >> Wild green salad with a home made viniagrette. I think a simple citrus
> >> viniagrette would do nicely.
> >>
> >> Baked fish with whatever sauce and seasonings come to mind. Tilapia
> >> baked with a butter tarragon sauce comes to mind right away. Yummy,
> >> quick and easy.
> >>
>
> > One thing I find really nice for seasoning tilapia (or pretty much any fish)
> > is dill weed. It also goes really nice with roasted new potatoes.
>
> Jill
>
> I'll second that one. :-)
> For fish, I nearly always use dill and citrus. Either fresh lemon
> slices or ground dried lemon peel or orange peel, maybe just a smidgeon
> of onion or garlic.
>
> I don't like to use much garlic on fish as it tends to overwhelm it.
> Otherwise, garlic with ginger (fresh ginger only!) is one of my most
> frequently used flavorings.
>
> Dill weed and butter along with sesame seeds are something I use a lot
> of on steamed veggies. I may or may not add citrus peel. Poppy seeds
> work well on brocolli in place of sesame seeds. I might use either
> depending on my mood but I don't use them together.
>
> Shelled sunflower seeds can be interesting in a stir fry.
>
> Om

Hey, smother your fish in cheese and 'shrooms! hehe

I like mustard (dijon) coating on some types of fish. Oriental
seasonings -soy ginger, garlic, mirin, teriyaki,etc, on salmon or tuna.


On white filet-fish, I pan-fry it and use this topping: 1 c sour cream,
2 minced shapllots, 4 oz arugula, 2 oz fresh dill, 2 T dijon mustard, 2
T lemon juice, whizzed up in the hand blender.

Sole, flounder, tilapia, and etc, are also good menuiere (lemon and
capers) or almondine.