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Help! What the hell should I do with this?

Wed May 02, 2012 4:44 pm

I bought this fish out of the back of a truck. Sue won't help me cook it. What to do?

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Re: Help! What the hell should I do with this?

Wed May 02, 2012 5:41 pm

You're on your own babe.

Re: Help! What the hell should I do with this?

Wed May 02, 2012 8:01 pm

Love this comment :D

Well scaling and gutting aside, I never cooked these.

SHAUN!!!!!! Where's the guy when you need him. I got a few good fish recipe's from him.

Clean up after the scaling... unless you want Sue to kick you so hard I can see you flying past my window :D

Re: Help! What the hell should I do with this?

Thu May 03, 2012 5:18 pm

Sorry I didn't reply sooner. That's easy: Clean the fish, BBQ pit, salt, pepper, lemon, butter.. maybe garlic or thyme or bay leaf if you want. DONE. :)

If you have a REAL BBQ pit (not propane) use some good oak charcoal, you'll thank yourself.

Also, clean the fish, stuff it with garlic and tons of fresh herbs, and either use foil and go to the BBQ pit, or use parchment paper and go to the oven... or you can filet it and fry the bad boy... or blackened seasoning (I'll Fedex you some) ( :lol: ) (or give you the recipe)(actually it was in a newsletter already) ... or do a simple grill on the filet and make fish tacos with mango salsa..

Or you can buy some clams, mussels, scallops, and shrimp, and make a seafood cioppino.. lots of paprika, tomato, seafood stock, herbs and garlic... and you can make your own seafood stock with the fish bones.

Or.. or... well..... do you need any more ideas? I got TONS :D

Re: Help! What the hell should I do with this?

Thu May 03, 2012 6:57 pm

I love Red Snapper! Shaun has the right ideas and I can lend a few more. If you want to go the cioppino route... after filleting the fish, use the skeleton to make the fumet(stock) and use that as the basis for your broth. Along the lines of the fish tacos Shaun suggested, tempura fry some of the fish and serve it with the slaw tossed with the remoulade from the newsletter along with the aforementioned mango salsa and you will have a real treat!

Personally, what we do at work is make the fumet with lots of lemongrass, ginger, garlic, cilantro, thai bird chilies and then standard mirepoix. We fry the head and then remove all the delicious meat and toss with sweet chili sauce and make fish head soup. Serve the broth over rice noodles with fresh picked cilantro and lime segments and toss in the meat from the head.

After all that and the previous suggestions, you will have gotten just about all that fish has to give. Enjoy!

Re: Help! What the hell should I do with this?

Fri May 04, 2012 8:52 pm

I scaled it, stuffed it with lemon and garlic and then put some olive oil, salt and pepper on it and tossed it on the grill. It came out deliciouse!

Re: Help! What the hell should I do with this?

Sat May 05, 2012 6:08 am

Steam it over some white wine, with some finely diced carrots celery and taragon. Then strain out the veggys, build up a white sauce, fold the veggies back in and serve over the fish.

You can also use an Indian Lime pickle over the fish if you want something spicy. A Parsi Indian variant is to use a Corriander leaf plus coconut puree over the fish also.

Score the fish and cover with Hoisin sauce, garlic and ginger and green onions. Steam over water.

Tell Sue the most delicate meat is the muscles around the eyes - a delicacy among Chinese (intra ocular muscles - superior and inferior obliques, etc) :) Mani (my wife) freaks out when see sees her food looking back at her.

Now this is a perfect fish to use a deba on to make filets and slice the fish with a yanagi as sushi.

An interesting variant of blackened fish is to use Sachimi peper or Togarashi (A Japanese relatively mild but flavorful mixture in powder form)as the major component of the blackening rub.

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Ken
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