Fish!

[bcoop]

As for flavors, almost anything. Lemon or lime pepper is a good one. Pesto is also good. Fish & pico. Wine & butter with some basil, butter/dill, etc.

Pan searing is just at a higher temp, shorter time. Grilling you still want to keep the temp lowish, 300-350. I also grill fish on foil. Makes for easier clean up. And coat with oil before you season, it prevents sticking. Cook time will vary depending on thickness.

Veggies - I do a lot of squash, zucchini, and a red or orange bell pepper. Sautéed, baked, or grilled. Flavor combos are endless.

[jluv]

Fresh Crappie soaked in lemon juice over night then fry it up with onion ring batter

I've got fried fish down. I prefer cornmeal over any batter.

[ELVIS]

carp gets my vote!

god bless.

[Geor!]

carp gets my vote!

god bless.

Not Karp?

[Trick Pony]

And what do y'all eat with yours? I don't really like cooked veggies, but do like most raw. Tonight we pan fried up some thin sliced potatoes. I'm thinking that chomping on some raw green onions would be good with fish, too. Just to keep things on the healthier side for a change.

Do you like coleslaw? I do a cilantro lime coleslaw that goes really well with Mexican fish.

Here is my recipe. If you don't like the really fine angel hair coleslaw mix, you can get the regular kind or chop up your own cabbage.
You can play with the ratios on the dressing depending on how creamy/sweet/tangy you like yours.

Ingredients
1 10 oz. package angel hair coleslaw
1 carrot shredded
3 green onions chopped
1 large or 2 small jalapenos diced and seeded (seeding is optional)
1/4 cup mayo (depending on how creamy you like yours)
1/3 cup chopped cilantro
1/4 cup lime juice
1/4 cup sugar
Salt and pepper to taste


In a large bowl mix together the cabbage, carrot, jalapeno and green onion. Set aside.
Mix the mayo, cilantro, lime, sugar, salt and pepper.
Now mix into the coleslaw mix and enjoy!

[jluv]

Not a fan of coleslaw, or anything with mayo.

[bird_dog0347]

That coleslaw sounds pretty good... my favorite is at Vincent's Seafood in Plano. The slaw there is more runny than creamy, but has a TON of garlic in it and you will smell like garlic for days, but it is totally worth it.

[Chas_svo]

Trick, the coleslaw above sounds good, and I will try it.

Good thread so far.

[Slowhand]

Halibut is flaky. Sea bass is almost buttery, very tender. Kroger probably has halibut. You'd have to go to Central market or market street for sea bass.

Sea bass is seafood jesus.

[bcoop]

Sea bass is seafood jesus.

I was in Tampa last week, and had sea bass every night but one. Love that shit.

[CWO]

some mahi mahi we caught while in Puerto Vallarta
grilled it with some salt, pepper, and fresh key limes from the garden... full of win. One thing I've noticed is that less is more when it comes to fish and steak, although I'm far from an expert.

[bcoop]

One thing I've noticed is that less is more when it comes to fish and steak, although I'm far from an expert.

You're getting it, but don't give away the secret! That's just how it is, with quality steak and quality fish. Less is more is a philosophy to be used with MANY things in cooking. There are exceptions, of course. Shitty steak, shitty fish, bbq rubs. Some things you want to have complex flavors, but what you're saying is very true more times than not.

[jluv]

Okay, I baked a bunch of catfish filets last night, and they turned out awesome. Heck, amazing even. It was much less fishy flavored than the tilapia. In fact, the only hint of fish flavor wasn't a bad one at all.

I melted butter in a big glass baking dish with EVOO, white cooking wine, and a little bit of fresh-squeezed lemon juice. I actually did this in two separate dishes. I put 3 big filets in both, got them coated on both sides, and then sprinkled with sea salt and a little bit of black pepper. For one dish (3 filets), I sprinkled both sides with a little more black pepper, a small amount of fresh-squeezed lime juice, and then sprinkled them with some freshly chopped cilantro and jalapeno. They were awesome. I used a little less lime than before, so it wasn't overpowering. I totally forgot the garlic, but it wasn't really missed. I put a dab of pico de gallo on each filet right before serving.

In the other glass dish, I wanted to try some different flavors with those 3 filets, so after they were coated in the butter/olive oil/wine/lemon juice, I covered (both sides of) one with hot Slap Yo Mama, one with carribean jerk seasoning, and one with grated parmesan. I cooked all of these at the same time at 350 for 35 minutes. Served with lime wedges so everyone could add to taste.

Oh boy were they good! Seriously, every flavor was great, and 4 of us were able to share pieces of each flavor, so it was pretty cool. The original intent was to figure out which flavor I liked most, so I could just do them all the same next time, but it was very easy to do them this way, and the variety was nice, so I will probably just keep doing it like this. If I had to pick a favorite, it would probbaly be the carribean jerk, but I really dig that flavor on almost anything.

The ol' lady whipped up some rice pilaf and also some broccoli and cheese, while I fried up some frozen fries (Zesties).

I used to never eat fish unless it was fried, but I do believe I will be working this into the rotation and cooking it regularly. The catfish was cheap - like $11 for 6 large filets.

Oh, and soon I plan on trying some on the grill.

[2165 Turbo Rail]

nice I'll have to try these too

[bcoop]

Good job. Grilled and baked is much more healthy than fried (depending on how much butter you use.