I need recipes

[AmarilloCowboyFan]

Hello

I have made a decision to start eating healthier. I am going to try to eat more fish and chicken and less red meat but I don't know how to make fish.

I could really use some good baked fish recipes if anyone has some.
I have googled it a ton but I want something someone has actually tried and knows is good.

Thanks

[BrAinPaiNt]

Hello

I have made a decision to start eating healthier. I am going to try to eat more fish and chicken and less red meat but I don't know how to make fish.

I could really use some good baked fish recipes if anyone has some.
I have googled it a ton but I want something someone has actually tried and knows is good.

Thanks


Not sure if he can help you, not sure if it is true, but I have read that DallasCowpoke is a good chef.

You may want to PM him and maybe he can help you our or even find you some links to look at in that area.

[DallasCowpoke111]

Hello

I have made a decision to start eating healthier. I am going to try to eat more fish and chicken and less red meat but I don't know how to make fish.

I could really use some good baked fish recipes if anyone has some.
I have googled it a ton but I want something someone has actually tried and knows is good.

Thanks

3 things for you here.

Salmon: If you have a Sams Club in your area, in their frozen section, they sell bags of about 8 individually frozen fillets that are about four to 6 ounces each. We buy these, and then take out what we need for a meal.

If you run a sink full of warm water, not hot, and put the individually wrapped fillets in it, they'll thaw out in less than 30 minutes.

Then I take a heavy cast-iron skillet and put it on my gas grill outside on full blast. I let the skillet heat for at least 15 minutes, I want it to be blazing white hot. Then, liberally salt-and-pepper each side of the fillet, but nothing else, no oil, butter or anything.

Then put the fillets on, and don't touch them for 4 to 5 minutes exactly. turn them, then do them for another three minutes exactly. Timing is critical here.

Now, just as you're ready to take them off, put a thin pat of butter on them, and a squeeze of fresh lemon.

I promise you, if you follow these directions to the letter, it will be one of the best tasting, and simplest pieces of fish you've ever put in your mouth.

You can also do this same technique with just about any piece of fish, you just have to adjust the cooking time according to the thickness. Common sense, and a little trial and error, is the most effective way to become proficient and what you're trying to achieve.

I'll post a couple of other things for you here in a bit, or if you like PM me with any questions.

Chef Paul Uecker CEC, CCE, ACF

[AmarilloCowboyFan]

3 things for you here.

Salmon: If you have a Sams Club in your area, in their frozen section, they sell bags of about 8 individually frozen fillets that are about four to 6 ounces each. We buy these, and then take out what we need for a meal.

If you run a sink full of warm water, not hot, and put the individually wrapped fillets in it, they'll thaw out in less than 30 minutes.

Then I take a heavy cast-iron skillet and put it on my gas grill outside on full blast. I let the skillet heat for at least 15 minutes, I want it to be blazing white hot. Then, liberally salt-and-pepper each side of the fillet, but nothing else, no oil, butter or anything.

Then put the fillets on, and don't touch them for 4 to 5 minutes exactly. turn them, then do them for another three minutes exactly. Timing is critical here.

Now, just as you're ready to take them off, put a thin pat of butter on them, and a squeeze of fresh lemon.

I promise you, if you follow these directions to the letter, it will be one of the best tasting, and simplest pieces of fish you've ever put in your mouth.

You can also do this same technique with just about any piece of fish, you just have to adjust the cooking time according to the thickness. Common sense, and a little trial and error, is the most effective way to become proficient and what you're trying to achieve.

I'll post a couple of other things for you here in a bit, or if you like PM me with any questions.

Chef Paul Uecker CEC, CCE, ACF

Well, that's easy enough. I'll will definitely try that one.

Thanks DallasCowpoke

[WoodysGirl]

Hello

I have made a decision to start eating healthier. I am going to try to eat more fish and chicken and less red meat but I don't know how to make fish.

I could really use some good baked fish recipes if anyone has some.
I have googled it a ton but I want something someone has actually tried and knows is good.

Thanks
One good place to get recipes is www.campbells.com (http://www.campbells.com). You can do a recipe search for different foods. Yes, they use their products, but I imagine if you want to use a different one, you can substitute.

My favorite fish dish is one I make with balsamic vinegrette(sp?). I season the fish with my fav seasonings. I'm not real picky, but I make sure I put some herbs on it. And then I pour some vinegrette on it, cover it with foil and bake at 350 or 375 (depending on how fast you want it to cook).

I'm no chef by any means, but it always turns out right. I've also done that with chicken, but I like it with fish better.

[Yeagermeister]

My favorite fish recipe is to drive to Capt D's or Long John Silvers :D

[WoodysGirl]

My favorite fish recipe is to drive to Capt D's or Long John Silvers :D
Ugh you nasty... I go there if I want a heavy dose of grease.

[Dallas]

My favorite fish recipe is to drive to Capt D's or Long John Silvers :D

Some of your posts really crack me up. Out of the blue. Thats funny !


D

[DallasCowpoke111]

Baked Fish in Foil Pouch
2 rainbow trout fillets
1 tablespoon olive oil
2 cloves minced garlic
2 teaspoon salt
1 teaspoon ground black pepper
1 fresh jalapeno pepper, sliced
1 large roma tomato, sliced thin
1 lemon, sliced
1 thin pat butter
1 tbl spoon white wine (sub water if you don't have vino)


Preheat oven to 400 degrees. Rinse fish, and pat dry.
Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno and tomato slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon and tomato slices on top of fillets. Break butter into small pieces and arrange over fish. Add wine. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.
=============
Dijon Crusted Halibut
1/4 cup mayonnaise
1 tablespoon prepared Dijon-style mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/4 cup dry bread crumbs (I use Italian style)
1 tablespoon grated Parmesan cheese
4 (4 ounce) fillets halibut

1 tablespoon margarine, melted
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese

Preheat oven to 350 degrees F. Lightly grease a baking sheet.
In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.
In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.
Bake for 15 to 18 minutes, or until fish flakes easily with a fork.

[jacs]

My favorite fish recipe is to drive to Capt D's or Long John Silvers :D

the tartar sauce is fing money :D

[Yeagermeister]

Some of your posts really crack me up. Out of the blue. Thats funny !


D
I'll take that as a compliment :D

[Yeagermeister]

Ugh you nasty... I go there if I want a heavy dose of grease.
True but I'm too lazy to cook and I'm not a big fan of fish.

[ROMOSAPIEN9]

3 things for you here.

Salmon: If you have a Sams Club in your area, in their frozen section, they sell bags of about 8 individually frozen fillets that are about four to 6 ounces each. We buy these, and then take out what we need for a meal.

If you run a sink full of warm water, not hot, and put the individually wrapped fillets in it, they'll thaw out in less than 30 minutes.

Then I take a heavy cast-iron skillet and put it on my gas grill outside on full blast. I let the skillet heat for at least 15 minutes, I want it to be blazing white hot. Then, liberally salt-and-pepper each side of the fillet, but nothing else, no oil, butter or anything.

Then put the fillets on, and don't touch them for 4 to 5 minutes exactly. turn them, then do them for another three minutes exactly. Timing is critical here.

Now, just as you're ready to take them off, put a thin pat of butter on them, and a squeeze of fresh lemon.

I promise you, if you follow these directions to the letter, it will be one of the best tasting, and simplest pieces of fish you've ever put in your mouth.

You can also do this same technique with just about any piece of fish, you just have to adjust the cooking time according to the thickness. Common sense, and a little trial and error, is the most effective way to become proficient and what you're trying to achieve.

I'll post a couple of other things for you here in a bit, or if you like PM me with any questions.

Chef Paul Uecker CEC, CCE, ACF


If you heat an iron skillet as hot as it can get, then throw a piece of fish on it with no oil, won't it just stick to the skillet and make it impossible to turn?

Also, never use warm water to defrost anything. If you know when you're planning on cooking any type of meat, especially chicken and fish, move it from the freezer to the refridgerator 2 days prior. Slow defrosting is the safest way, and you lose none of the natural flavors of the meat that way.

[DallasCowpoke111]

If you heat an iron skillet as hot as it can get, then throw a piece of fish on it with no oil, won't it just stick to the skillet and make it impossible to turn?
No, the high heat sears the surface, and as long as you don't try and turn or move it for at least a minute or so it won't stick. The reason something sticks to a grill or pan is it is either not hot enough to begin with, or trying to move it too quickly.
Also, never use warm water to defrost anything. If you know when you're planning on cooking any type of meat, especially chicken and fish, move it from the freezer to the refridgerator 2 days prior. Slow defrosting is the safest way, and you lose none of the natural flavors of the meat that way.

This is true Dan in a sense, but more so applies to large items i.e. whole chicken/turkey, roasts, very large steaks etc.

If you have a small item, such as I described, and plan/need to use it right away, putting it in a ziplock-type baggie and covering it in water for short periods to speed defrosting is perfectly safe.

I regularly buy large pkgs of things like boneless chicken pieces, freeze them in pkgs of 2's or 4's, then use this method to thaw them last minute before I put them in a marinade and refrigerate them for a few hours before cooking.

So you know Dan, “CCE” after my name, stands for Certified Culinary Educator, I’m pretty confident my advice is sound. ;)

[ROMOSAPIEN9]

Looks like you know your stuff CowPoke!

I forgot to put "CCW" after my name.

Certified, Culinary, Wannabe! :)

[Yeagermeister]

Yeagermeister CCE

Cerified Culinary Eater :D

[DallasCowpoke111]

Certified, Culinary, Wannabe!

hehe

...........

[ROMOSAPIEN9]

Hey Cowpoke, here's a silly question from someone who like to think he can cook....Is "stock" the same as "broth?" Or am I looking in the wrong place at la groceria?

[King Diamond666]

Hello

I have made a decision to start eating healthier. I am going to try to eat more fish and chicken and less red meat but I don't know how to make fish.

I could really use some good baked fish recipes if anyone has some.
I have googled it a ton but I want something someone has actually tried and knows is good.

ThanksIf ya wanna get crazy here is one.."Planked Salmon" Get some cedar planks,small ones will do..Very cheap they are..Soak those planks in some Jack Daniels and water for 2-3 days...Slap a piece of salmon,on the plank,season it with whatever you like and throw it on the grill...The cedar will smolder and the fish will have that nice cedar taste... Rick D....CEC,CIA "95,FCI "97",ACF NY Capter

[King Diamond666]

Hey Cowpoke, here's a silly question from someone who like to think he can cook....Is "stock" the same as "broth?" Or am I looking in the wrong place at la groceria?A stock is carrots,onion,celery ,and the bones of the flavor stock you want to make...A broth is just the bones,no vegtables...There is one more,"Consume"..Which is a stock that has all the impurities taken out of it....Basicly a really strong flavored stock!!!

[King Diamond666]

No, the high heat sears the surface, and as long as you don't try and turn or move it for at least a minute or so it won't stick. The reason something sticks to a grill or pan is it is either not hot enough to begin with, or trying to move it too quickly.


This is true Dan in a sense, but more so applies to large items i.e. whole chicken/turkey, roasts, very large steaks etc.

If you have a small item, such as I described, and plan/need to use it right away, putting it in a ziplock-type baggie and covering it in water for short periods to speed defrosting is perfectly safe.

I regularly buy large pkgs of things like boneless chicken pieces, freeze them in pkgs of 2's or 4's, then use this method to thaw them last minute before I put them in a marinade and refrigerate them for a few hours before cooking.

So you know Dan, “CCE” after my name, stands for Certified Culinary Educator, I’m pretty confident my advice is sound. ;)Where you a grade from??Me CIA class of "95", FCI "97"...CCE???At a school???

[DallasCowpoke111]

Where you a grade from??Me CIA class of "95", FCI "97"...CCE???At a school???

Pretty close, 91 here for my AOS, then I went to Culinary Arts Institute of Louisiana in Baton Rouge for 14 mths and got my BPS and "E" cert. I stayed there for another 12 mths and taught PT before I moved back to Dallas.

You working now? Also, how'd you like that FCI, I've heard some interesting/good things about it.

[King Diamond666]

Pretty close, 91 here for my AOS, then I went to Culinary Arts Institute of Louisiana in Baton Rouge for 14 mths and got my BPS and "E" cert. I stayed there for another 12 mths and taught PT before I moved back to Dallas.

You working now? Also, how'd you like that FCI, I've heard some interesting/good things about it.Loved FCI,went to a private pastry school they have,got my AOS from CIA..I'm a Chef at a Country Club in upstate New York...Ranked 25th in the country for food and golf last 5 years..Not a bad gig...What style food do you do??Me French,American,Asian fusin..

[King Diamond666]

Pretty close, 91 here for my AOS, then I went to Culinary Arts Institute of Louisiana in Baton Rouge for 14 mths and got my BPS and "E" cert. I stayed there for another 12 mths and taught PT before I moved back to Dallas.

You working now? Also, how'd you like that FCI, I've heard some interesting/good things about it.How long for the E cert???

[ROMOSAPIEN9]

A stock is carrots,onion,celery ,and the bones of the flavor stock you want to make...A broth is just the bones,no vegtables...There is one more,"Consume"..Which is a stock that has all the impurities taken out of it....Basicly a really strong flavored stock!!!

Thanks man.

Let me ask you this. When a recipe calls for say Beef stock, can I use beef broth instead? Is there a noticeable difference to the uneducated pallet?

Or where exactly can I find real "Stock", in the grocery store? Or can I at all?

Thanks guys.

[King Diamond666]

Thanks man.

Let me ask you this. When a recipe calls for say Beef stock, can I use beef broth instead? Is there a noticeable difference to the uneducated pallet?

Or where exactly can I find real "Stock", in the grocery store? Or can I at all?

Thanks guys.Broth is fine,not as strong as a stock but would do...

[mr.jameswoods]

ever make a fish curry? It's healthy if you use olive oil.

Buy Orange Roughy fish fillets from Sams Club or Cosco. It's a flaky white fish that is very mild tasting and delicate. It's perfect for those who don't normally consume fish.

1. Chop twp whole yellow onion into pieces
2. Use 4 tablespoons of Olive Oil (it's a monounsaturated fat; it's good for you. Lowers LDL and raises HDL)
3. Add some ground cayenne pepper
4. Throw some fresh garlic or garlic powder
5. Add some salt to taste
6. Sautee your chopped onion with the olive oil and spices for 15 minutes until the onions become mushy and well caramelized in a frying pan or wok
7. Places the above mixture into a blender and add a cup of water. Blend until it becomes a consistent gravy
8. Place the mixture into a pot
9. Place 4 fish fillets into your gravy and add a cup of water
10. Allow your fish to simmer in the curry for 20 minutes. Make sure the curry is simmering at slight boil. Turn your heat to just above low heat or until it simmers. Check up on it while it simmers and stir it so that it doesn't stick to the bottom of your pot.
11. At the end, you can add a half cup of half and half or condensed/evaporated milk (don't get the sweet kind) at the end and stir it. It will provide a creamy texture without adding any fat.

Serve with white rice....It's good!

[DallasCowpoke111]

Loved FCI,went to a private pastry school they have,got my AOS from CIA..I'm a Chef at a Country Club in upstate New York...Ranked 25th in the country for food and golf last 5 years..Not a bad gig...What style food do you do??Me French,American,Asian fusin..

I'd say I'm most influenced by French/Creole and Italian, especially Italian seafood, probably because my last two years in the military were spent in New Orleans. That's really the reason I finished up my culinary ed in Baton Rouge, I just love the area.

After I left the Baton Rouge area, I came back home here to Dallas and opened two companies.

The first was in the downtown Dallas and in an area in that is called the "telecom corridor" of Richardson, a suburb of Dallas. We did strictly corporate catering i.e. breakfast/lunch meetings, box lunches etc.

The second was a "craft services" catering company for the film, video, TV industry.

I've sold both of these as of 03, and now I just do consulting work for menu development, and some part-time work for the people that bought my craft services company when they need an extra set of hands.

[trickblue]

Poke... you or KD666 should use this as your avatar... ;)

http://img193.exs.cx/img193/4642/cowboyschef0nc.gif

[DallasCowpoke111]

Poke... you or KD666 should use this as your avatar... ;)
[/IMG]
<------
FINE.... I hope you're HAPPY now!!!

:p

[trickblue]

<------
FINE.... I hope you're HAPPY now!!!

:p

Now I see why your wife married you...

[DallasCowpoke111]

Or where exactly can I find real "Stock", in the grocery store? Or can I at all?

Dan, if you go to Central Market or Whole Foods you can find stock "bases" from at least one or two sources.

They're usually in a container about the size of indv. yogurt, and you just add a pre-determined amount to water, or in some cases, directly to your recipe. You just have to watch their sodium content, and do NOT confuse these w/ bullion cubes... 2 diff animals entirely!

Also, if you Google "stock base" you'll find some online too.

[DallasCowpoke111]

Now I see why your wife married you...

lol, yeaaaaa, her favorite line when referencing why she married me is, instead of "you had me at hello", "you had me at Jell-O"... real forward-thinker, that broad is!

:D

[mr.jameswoods]

DallasCowpoke

How do you panfry fish indoors. I don't have an outdoor grill yet. I attempt to grill fish on a pan and either burn it or I don't cook it thoroughly enough to the point where it's nice and flaky. I just need some basic cooking tips. I'm thinking I should buy an iron skillet and just make it really hot before I put my fish on there.

I like to use Orange Roughy, Halibut and Cod. What's the best way to defrost them. I have not had much luck with defrosting fish through the microwave. With chicken, the microwave has been great to defrost them but fish has been tough.

[DallasCowpoke111]

DallasCowpoke

How do you panfry fish indoors. I don't have an outdoor grill yet. I attempt to grill fish on a pan and either burn it or I don't cook it thoroughly enough to the point where it's nice and flaky. I just need some basic cooking tips. I'm thinking I should buy an iron skillet and just make it really hot before I put my fish on there.

I like to use Orange Roughy, Halibut and Cod. What's the best way to defrost them. I have not had much luck with defrosting fish through the microwave. With chicken, the microwave has been great to defrost them but fish has been tough.

James, the difference between pan frying and deep frying is simply the amount of oil you use.

To pan fry you don't want the oil to come more than half way up the sides of whatever it is your frying. In other words, simply don't cover it all the way with the oil.

And as far as using the cast-iron inside, and getting it really hot before you put your item in, one word of caution, turn on the vent-a-hood, open windows, and disconnect the smoke detector 'cus brother, you ain't never seen smoke like that will create!! Really, that technique is best done outside, using a gas grill for your heat source if at all possible. You'll notice, especially if you live in an apartment, the vent-a-hoods generally aren't even vented completely to the outside air source, and are therefore essentially useless. :eek:

Again, the best way to do a quick defrost on something like fish or chicken fillets, is how I described earlier. Put no more than two to four fillets into a ziplock type bag, and submerge them in a sink full of warm, but not hot water for a short period of time. It usually shouldn't take more than 30 to 40 minutes for a typical serving-size fillet to defrost doing this, you really shouldn't leave it over 40 minutes though.

[mr.jameswoods]

James, the difference between pan frying and deep frying is simply the amount of oil you use.

To pan fry you don't want the oil to come more than half way up the sides of whatever it is your frying. In other words, simply don't cover it all the way with the oil.

And as far as using the cast-iron inside, and getting it really hot before you put your item in, one word of caution, turn on the vent-a-hood, open windows, and disconnect the smoke detector 'cus brother, you ain't never seen smoke like that will create!! Really, that technique is best done outside, using a gas grill for your heat source if at all possible. You'll notice, especially if you live in an apartment, the vent-a-hoods generally aren't even vented completely to the outside air source, and are therefore essentially useless. :eek:

Again, the best way to do a quick defrost on something like fish or chicken fillets, is how I described earlier. Put no more than two to four fillets into a ziplock type bag, and submerge them in a sink full of warm, but not hot water for a short period of time. It usually shouldn't take more than 30 to 40 minutes for a typical serving-size fillet to defrost doing this, you really shouldn't leave it over 40 minutes though.

Thanks for the advice man. I will use a regular pan skillet. How much time should I cook each side of the fish and at what temperature generally (high, med, low) when cooking inside? I don't really care that much for oil. Should I just use Pam cooking spray and get the pan skillet really hot first? And then once the fish is placed on the skilled, should I turn the knob to medium or low heat?