How do you cook your fish?

[snafu]

I finally got my wife to go fishing with me a few weeks ago. She caught a couple of halibut chickens but she also caught a rock fish and a red snapper. Those sanppers are the most butt ugly fish on the planet. But I don't know how to cook it. I've gutted it but the heads still on. Any good ideas?

 

 

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Edited April 2, 2016 by rem

[emkay64]

This is my favorite way to do snapper.

 

- a few blanched new potatoes, sliced

- a white onion, sliced

- handful of fresh cilantro leaves(though other herbs will work like thyme, parsley, chervil, tarragon)

- a lime or lemon wedge

- a few tablespoons of white wine

- butter

- salt & pepper

- aluminum foil

 

Rub your foil with butter, leaving about a one inch margin around the edges. On one half of the foil, do a layer or two of potato & onion slices and cilantro, seasoned with salt & pepper. Lay the fish on top, salt & pepper again, cover with onions and cilantro, dot with a little butter, drizzle with white wine and juice from your lime or lemon wedge. Fold the foil over and seal the edges, bake at about 350 or so for about 20 minutes.

[emkay64]

....or just grill it whole....cut a few slashes in the skin, and rub with olive oil, salt, pepper and lemon and grill until skin is crispy and flesh is tender.

[ImWithStupid]

I had some red snapper when I was in the Bahamas, it was delicious. I have also seen it cooked often on "Iron Chef" and their interpretations seemed good.

 

I can't give any examples but from my experience it's a very tasty fish.

[wez]

I haven't had it since I was in Mexico.. No idea how to cook it but it's good!

 

Em's recipe sounds excellent..

[phreakwars]

My favorite way to have fish, is oddly enough, the way I had fish when I was young, poor, and on welfare.

 

My favorite is Bullheads. Skin em up, roll em in flour, toss em into some grease.

 

Bon Apatite'.

 

Hell, I can remember the summer months when school was out and the food stamps mom got for all 6 of us kids would be just about gone, and we'd gather up thick sticks/branches, buy a roll of 20lb test string, some 4ot hooks, and some cheap sinkers with money we got by looking for empty cans, we'd head out to the des moines river looking for grasshoppers. Once we'd catch one, we'd toss em on our hook and cast out our lines and spend the day catching bullheads and catfish. All the tiny ones we'd catch, we used to stomp on em and use their guts as bait.

 

Bullhead are dumb, they even eat their own.

 

But anyways, once we had what we wanted on the stringers, we'd take em home, and there was supper.

 

And since then, I can't really stand catfish cooked any other way.

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[Guest sheik-yerbouti]

Never tried red snapper, but I have seen it in the shops. After whats been written here, I shall have to try one.

 

After gutting and filleting the thing I think I'd steam it on a plate upon some boiling water. I'd like a bed of salad with mine, and some new potaoes. Maybe a packet sauce too.

[snafu]

Well I thawed it out and I'm ready to cook tomorrow. I think we will be using emkay's recipie but haven't deciced yet. Here's what it looked like coming out of the water. It looks like he's got a humugus tounge but it's his stomach poping out along with his eyeball. I guess that's what happens when you bring them up to fast.

 

 

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Edited April 2, 2016 by rem

[ImWithStupid]

Well I thawed it out and I'm ready to cook tomorrow. I think we will be using emkay's recipie but haven't deciced yet. Here's what it looked like coming out of the water. It looks like he's got a humugus tounge but it's his stomach poping out along with his eyeball. I guess that's what happens when you bring them up to fast.

 

 

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I thought it may be one of Gene Simmons long lost realatives.

Edited April 2, 2016 by rem

[snafu]

I thought it may be one of Gene Simmons long lost realatives.

 

lmao..

 

I saw that and almost threw him back. I was told later that it was his stomach and actually an easy way to clean it. But I waited to clean him when I got home and it subsided.

[snafu]

Okay we just had our snapper dinner. It was really good. My son helped my wife prepare it and he put a lot of pepper and so if you don't like pepper it probably would've sucked. But I liked it a lot.

 

Thanks emkay64 for the recipe.

[emkay64]

No problem Snaf!

[snafu]

So not to let my red salmon go bad I smoked a lot of it ( mostly because that's how I like it). Well anyway I ended up freezing the smoked salmon. So now that I'm going to thaw it out, it seems too wet. I like my smoked salmon like jerky. I'm thinking of just firing up the smoker and cook them after I thaw them out. And then I'm also thinking of maybe a brisk. Ohh ya!

 

Any good recipes on a good brisk or chowder?

[emkay64]

What kind do you like? The red chowder or the creamy kind?

 

Smoked Salmon Chowder

 

Ingredients

 

1 tablespoon Olive Oil

2 tablespoons Butter

2 cloves Garlic, chopped

1 cup chopped Onion

1/2 cup chopped Celery

1/2 cup All-Purpose Flour

6 cups Chicken Broth

1 pound Potatoes, peeled and cubed

1/2 teaspoon Dried Tarragon

1 teaspoon Dried Dill Weed

1 teaspoon Dried Thyme

1/2 teaspoon Paprika

8 ounces Smoked Salmon, cut into bite size pieces

1/4 cup White Wine

1 tablespoon Fresh Lemon Juice

1/4 teaspoon Hot Sauce

1 teaspoon Salt

1 teaspoon Fresh Ground Black Pepper

1 cup Half and Half

 

Preparation:

 

1. Combine the olive oil, butter, onion, garlic, and celery in a large stockpot.

 

2. Over medium heat, cook vegetables 8-10 minutes until soft.

 

3. Stir flour into mixture.

 

4. Slowly add chicken broth to mixture, and stir until mixture thickens.

 

5. Stir in potatoes, tarragon, dill, thyme, and paprika.

 

6. Cover and simmer 15 minutes.

 

7. Add salmon, lemon juice, wine, hot sauce, salt, and pepper.

 

8. Reduce heat to low. Simmer, uncovered 10 minutes.

 

9. Stir in half and half. Stirring occasionally, simmer 30 minutes, but do not allow chowder to boil.

 

10. Serve immediately.

[emkay64]

Corn Tomato Salmon Chowder

 

 

1 (10 3/4 ounces) can Condensed Cream of Potato Soup

1 soup can Milk (10 3/4 ounces)

1 (14 ounces) can Diced Tomatoes with Roasted Garlic and Onion

1 (15 1/4 ounces) can Whole Kernel Corn, drained

1 tablespoon Oil

4 pieces Skinless Salmon Fillets

1 teaspoon Salt

1/4 teaspoon Pepper

Chives, finely chopped

 

Preparation:

 

1. Combine potato soup, milk, diced tomatoes, corn, to medium saucepan.

 

2. Bring to light boil over low heat.

 

3. In large saute pan, heat oil.

 

4. Season salmon with salt and pepper.

 

5. Cook salmon 2 minutes. Bottom should begin browning.

 

6. Carefully turn salmon over, and chowder and cook uncovered additional 10 minutes.

 

7. Transfer salmon to soup plates, spoon chowder around salmon and top with chives.

 

 

 

I think smoked salmon would taste just fine if you were to substitute it for the fillets. Use lots of seasoning, or this can be a little bland. Hot sauce and black beans might be a good addition too.

[snafu]

What kind do you like? The red chowder or the creamy kind?

 

Smoked Salmon Chowder

 

Ingredients

 

1 tablespoon Olive Oil

2 tablespoons Butter

2 cloves Garlic, chopped

1 cup chopped Onion

1/2 cup chopped Celery

1/2 cup All-Purpose Flour

6 cups Chicken Broth

1 pound Potatoes, peeled and cubed

1/2 teaspoon Dried Tarragon

1 teaspoon Dried Dill Weed

1 teaspoon Dried Thyme

1/2 teaspoon Paprika

8 ounces Smoked Salmon, cut into bite size pieces

1/4 cup White Wine

1 tablespoon Fresh Lemon Juice

1/4 teaspoon Hot Sauce

1 teaspoon Salt

1 teaspoon Fresh Ground Black Pepper

1 cup Half and Half

 

Preparation:

 

1. Combine the olive oil, butter, onion, garlic, and celery in a large stockpot.

 

2. Over medium heat, cook vegetables 8-10 minutes until soft.

 

3. Stir flour into mixture.

 

4. Slowly add chicken broth to mixture, and stir until mixture thickens.

 

5. Stir in potatoes, tarragon, dill, thyme, and paprika.

 

6. Cover and simmer 15 minutes.

 

7. Add salmon, lemon juice, wine, hot sauce, salt, and pepper.

 

8. Reduce heat to low. Simmer, uncovered 10 minutes.

 

9. Stir in half and half. Stirring occasionally, simmer 30 minutes, but do not allow chowder to boil.

 

10. Serve immediately.

 

Okay that came out pretty damn good if I don't say so myself. Just polsished of a bowl. I procrastinted and didn't make it until tonight (My night to cook).

 

I used tobasco so it was a little spicy. And I think I put to much salt but it's perfect for me!