New recipes

[Cyrinn]

I would like to know if anyone has some recipes to recommend that do not involve frying or grilling.

I do not own a grill, so I mostly fry my fish, but I need some new ways.

These recipes would mostly be for redfish, trout, whiting, and flounder.

Thanks!

[Cookinman]

I would like to know if anyone has some recipes to recommend that do not involve frying or grilling.

I do not own a grill, so I mostly fry my fish, but I need some new ways.

These recipes would mostly be for redfish, trout, whiting, and flounder.

Thanks!

Got a million of em, I am a saute' guy at heart. What would you like to see? Ala -

Franchaise, scampi, liviornaise, marsala, piccatta?

Baked, Rolled, Stuffed, poached w Hollandaise or any thing else for that matter. Ceviche?

Give some direction and I will he happy to share !

[Cyrinn]

Well, I am not picky at all, but anything baked, sauteed, or scampi sounds good for a start

At the moment I have redfish and whiting left. But next time I go fishing I will probably get some flounder.

I hope that isn't too vague. Thanks!

[Cookinman]

OK, Saute ( franchaise sauce ) and Scampi are close so I can explain both easy.

In both preparations, Take the filet, season W S and P and then dredge in flour shaking off excess.

Place in heated saucepan w 50/50 blended olive oil and whole butter. Cook until browned flipping once to get the other side. Cook Filets untill browned, then hit w a splash of white wine and finish in the preheated 350 oven.) like 3 -5 mins tops)

Sauce: Scampi

Render 1T whole butter at medium high heat. Add minced galic ( PLS chop your own ) Saute untill garlic is translucent. Add 1T flour, miving into butter and galic. ( you mare making a pan roux which will thicken the sauce nicely. Cook slowly on med heat 3 mins or so stirring. If you have browned flour or garlic , you are cooking too hot here.

Add 1/4 T lemon juice no more, a lil less is better, then add 2-3 cups white wine ( I prefer dry vermouth and it is cheaper) Cook, stirring untill all alchohol is cooked out... ( like 3-5 mins) should thicken nicely.

Remove from heat and whisk in 2 sticks whole butter.

Sprinkne with fresh parsley, Serve fish over linguine and Scampi sauce

Viola.

For Saute or Franchaise sauce basically the same thing - only no garlic and bump up the lemin juice to about the juice of 1 whole lemon for this sauce.

Baked fish:

Look at anything Rijkaard has posted recently....All of em are Jammin.

[Lomax aka ZEBCO]

I do not own a grill, so I mostly fry my fish, but I need some new ways.

Go out and invest in a cast iron grill pan.
Great kitchen tool and works right on the stove.

[Lomax aka ZEBCO]

Haha... you think that gets smokey,.. try using a large sauce pot to smoke fish on the stove. I disconnected fire alarms long ago.
Things can be a pain in the a** anyways.

[Cookinman]

I do not own a grill, so I mostly fry my fish, but I need some new ways.

Go out and invest in a cast iron grill pan.
Great kitchen tool and works right on the stove.

Ya, I'll Third that. A Cast Iron is great for searing, Blackening, Faux Grilling and I actually use mine for frying more often than the deep fryer I have....

[Lomax aka ZEBCO]

Once I wanted to make Beer Battered Kingfish and Dolphin. I had no deep fryer. Woolah! Large cast iron pan, turn on heat, place large restaurant style stainless steel bowl inside, fill with oil, and you have a great temperature controlled deep fryer.
Also good for melting lead..

[Lomax aka ZEBCO]

Not when you live in a condo that does not allow outdoor cooking on the balcony. I have a smoker. I used it once there where I lived, and someone called the fire department.

[Cyrinn]

Thanks for the replies

I will try that recipe (hopefully monday) as I will be fishing my winter redfish/trout/flounder hole.

I definitely need to get a cast iron frypan. I have a cast iron wok which I guess I could use, but the frypan is a necessary investment.

[boballen75]

hmmmm zebco could you elaborate on your smoking fish in the sauce pot.

[boballen75]

delicious pop into a moontart