Fish Recipes

[OIO]

Well I can't say im sad about this, but my doctor has recomended I cease eating meat, chicken and pork and eat lots of fish that are high in omega-3 thingies to lower my tryglicerides (my cholesterol was at normal levels, my tri's at 900 O.o .. normal is 150!)

Aka, salmon, cod, tuna, mackarel.

I love fish. Problem is the only way I know how to 'make' it is garlic+butter+lemon or in sashimi (which is how i eat it most of the time..*drool* )


Any recipes for these fish ye guys know?

[RightF00T]

Itll just taste like chicken in the end so what does it matter?

[john9001]

get a second opinion.

[SunTracker]

OIO, just buy the refined fish oil.  You can get a bottle of it off the internet for about $15.  Make sure its moleculary distilled though, and start off slowly on it (or it will make you sick to your stomach).

[Toad]

With me it's sugar; I ate a bunch of candy over the holidays and my Tri's skyrocketed.

I keep a pretty close check on it and I am always aware of what I'm eating. The only real change was CANDY.  Numbers more than doubled.

Just a thought.

[JB73]

is chicken of the sea fish or poultry?

[thrila]

Hehe... she's pretty....pretty stoopid!

[OIO]

aye sun, thing is i have to cut down on the meat and chicken and pork too so... fish its gotta be.


So far no recipes. Post recipes. Or pics of hot girls at least. Quit wasting my time

[Toad]

OK, here's two for you;


Do you like salmon? This one is TOO simple.

First get some Grillin Grillout seasoning by Excalibur. If you can't find it, look here http://excaliburseasoning.com/Contact.htm#Distributors and call a distributor in your state and see where it is sold.

Get a nice filet, the wild Alaskan is the best but it all works.

Fire up the grill, hose down the grid with PAM spray and then put it over the hot fire and put the fish on. Sprinkle liberally with Grillin Grillout.

Contrary to most recipes, I start mine skin side down because it's going to stick even though you sprayed the grid. It's going to be like 4-5 minutes tops, then using a wide spat, slide the spat between flesh and skin (the skin isn't going to want to move anyway) and flip the flesh upside down right on the stuck skin. Sprinkle liberally with Grillin Grillout again. Give it 4 more minutes and pull it off. I like mine when the middle is pretty rare. If you're wondering if it's really cooked cause it looks a little raw in the middle, that's perfect.
 
Let it rest 3-4 minutes before chowing down.
 
DO NOT OVER COOK FISH!

 Now, here's a freebie vegetarian one for you... excellent, I guarantee!

My Mamma’s Fabulous Cholesterol-Free, Nearly Fat-Free Chili


“First Four”
·   2 Quart Can Tomato Juice
·   1 diced Onion
·   Fresh Garlic (3 minced cloves)
·   Chili Seasoning (2 Packets; Shilling, Williams)

“Vegetables”
·   1 can Red Kidney Beans
·   1 can Pinto Beans
·   1 can Red Beans
·   ¼ chopped zucchini
·   1 stalk chopped celery

“The Rest”
·   1 pkg Morningstar Farms Grillers (for protein)
·   diced chili peppers (small ones)
·   ½ cup Medium Salsa, your favorite
·   Garlic and Onion powder to taste

Simmer “first four” ingredients ( 1 QT Tomato Juice, diced Onion, minced garlic and Chili Seasoning) for 15-20 minutes.

Add “vegetables” and simmer 15-20 more minutes. Add more Tomato Juice if it looks “dry”.

Add “the rest’ and simmer 15-20 more minutes. Add more Tomato Juice if it looks “dry”.

This is one of the recipes my Mother came up with after my father’s heart attack. Enjoy.

[Holden McGroin]

Step one:

First with a 2 lbs tippet and a weight forward floating line, wade out into the Sycan (ok to substitute Henry's Fork) about mid thigh and cast upstream a floating fly which closely mimics the morning's hatch.  Allow the fly to drift downstram over the hole where you suspect a 3 to 5 # Rainbow, Cutthroat or possibly German Brown.

Allow the fish to strike and set the hook, remember to keep the line relatively taught as barbless hooks are easliy spit.
 
Step 2 to follow....

[Holden McGroin]

Step one:

First with a 2 lbs tippet and a weight forward floating line, wade out into the Sycan (ok to substitute Henry's Fork) about mid thigh and cast upstream a floating fly which closely mimics the morning's hatch.  Allow the fly to drift downstram over the hole where you suspect a 3 to 5 # Rainbow, Cutthroat or possibly German Brown.

Allow the fish to strike and set the hook, remember to keep the line relatively taught as barbless hooks are easliy spit.
 
Step 2 to follow....

[GRUNHERZ]

Broiling is very good. You can use olive oil instead of butter because oilive oil has no cholesterol.

[john9001]

oio, you really need to turn vegan, only eat living plant stuff.

ckeck out foodTV for Fish Recipes

[GtoRA2]

Someone be a bastage and post picks of BBQ!!

[Lizking]

Fish is easy.  Here are some of my favorties:

Catfish:

Get filets from 1-1.5 pound cats and cut out any gray meat.  Put in a ziplock with mustard, hot sauce(if you like spice) and crushed cliantro.  Marinate for a couple of hours to a day.

Coat the fillets with a mix of 75% cornmeal/25% flour with a pinch of salt, pepper and red pepper.  Pan fry or bake, and serve with tartar or special ketchup*.

Dolphin(Mahi-Mahi):

Cut into 2-3 inch chunks, coat with olive oil and use with sitr fry.  Also great plain baked with just lemon and paprika.

Swordfish steaks:

Wrap in tinfoil with garlic, olive oil and hamburger dill slices.  Cook for about 20 minutes per pound at 350.

Also good grilled, swabbed with lemon/butter/worchester.

Kingfish/Mackerel(oily fish):

Cut into 2 inch chunks, ziplock with mustard, then coat with the cornmeal/flour mix.  Deepfry it to make edible.

Wahoo, billfish or anything that is extremely fresh and non-oily:

Chunk it to 1/2 to 1" size.  Make a mixture of chunked tomatos, grated onions, chopped cilantro and a lot of squeezed lemons.  Put this mixture, the fish and vineger25%/water75%, into a tupperware container.  Cover shake and leave on the counter for 2-5 hours, depending upon air temp.  Check for doneness by flaking the fish-when done it will be white and flakey to the center.

Generic fillets with skin on( Trout, snapper, etc):

Place fillets on the grill, skin down, and sprinkle the spice of the day on them.  At low to medium heat, it will only take a few minutes to produce flaky fillets.  Some of the spice combos I use are:

Lemon(squeezed juice), fresh thyme and garlic.

Orange(squeezed juice), heavy Paprika and onion powder(best on snapper).

Dill, butter and garlic.

White, black and red pepper and worchester.


*Fish ketchup:

To regular ketchup add:
a dollup of prepared horseradish
a tad of mayo( not enough to make it pink)
a shake of tabasco