Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Angus on February 07, 2007, 08:20:21 AM
-
Hello all.
I have some Illgotten Redfish in the freezer from my recent adventures at sea.
I was just wondering if some of you gourmets had some nice cooking tips for me there.
The best idea I have so far is covering the fillets in bread crumbs and frying them in butter, but there is surely more to it....?
-
Try and get yourself some Kentucky Fried Chicken coating.
A good friend of our family used to own the KFC franchise here and he is an avid fisherman. When he brings fresh fish over that is what we do.
-
depends on what type of "Redfish" Id do things to snapper that I'd never do to a Salmon .
-
I like it left marinating freshly squeezed lemon juice, salt, pepper, dry mustard and 1 clove of garlic minced. allow it to marinate covered in the fridge for a little while. heat an iron skillet in high heat. as the skillet comes up to temperature place the filet in the microwave for one minute on high. when the skillet is hot add a little butter or olive oil. drop the filet in for about two minutes per side. or combine all of the above and spread upon the filet then grill it for about five minutes. the beautiful thing is it's hard to mess up redfish it tastes good even raw.
-
Raw of course, with baby sauce!
-
Storch suggestion is pretty good IMO
I won't make any more suggestion as I don't know what a Redfish is :)
-
Originally posted by Saintaw
Raw of course, with baby sauce!
you have a few small ones from yesterday's outing. how will you be eating those? will it be raw as well? who gives you the baby sauce? I didn't think they had any in france any more. :D
-
Originally posted by straffo
Storch suggestion is pretty good IMO
I won't make any more suggestion as I don't know what a Redfish is :)
try this, sorry but they are not in european waters. http://www.fatfishguide.com/redfish-sciaenops-ocellatus/
-
Originally posted by storch
I didn't think they had any in france any more. :D
We import them from down south (the med), didn't you get the memo?!?!!
:D
-
Originally posted by storch
try this, sorry but they are not in european waters. http://www.fatfishguide.com/redfish-sciaenops-ocellatus/
Thank :) so it look like a "loup" or a "Bar"
You can try this in "croute de sel"
- eviscerate preferably without opening the belly (grab the grills and pull up ,it's no easy but doable)
- cover with 2cm of salt * (if you can find some grey salt of guérande it would be a plus but if it's a sea salt it should be ok :))
- put in oven at 210° about 25 minute
serve with some white rice and either butter + lemon or olive oil + parsil + garlic.
For fish I think the simpler is the better :)
* don't forget the bottom :) , the salt need to be a bit wet.
-
Originally posted by storch
I like it left marinating freshly squeezed lemon juice, salt, pepper, dry mustard and 1 clove of garlic minced. allow it to marinate covered in the fridge for a little while. heat an iron skillet in high heat. as the skillet comes up to temperature place the filet in the microwave for one minute on high. when the skillet is hot add a little butter or olive oil. drop the filet in for about two minutes per side. or combine all of the above and spread upon the filet then grill it for about five minutes. the beautiful thing is it's hard to mess up redfish it tastes good even raw.
I agree with most of storch's post except I would not use olive oil....butter, lots of butter and skillet fry (messy) or oven bake. Remember, seasoning is supposed to be subtle, don't overpower the fish.
-
I prefer butter myself but olive oil doesn't overpower, it complements
-
No...it doesn't. A lot of people over salt or pepper IMO. I usually do a light mustard rub, no salt, lemon pepper and top with a big pat of butter. Slip it in the oven and it's done in no time.
-
Found an illustrated example : http://www.tournemain.com/pates/recettes/croute-sel/
not really the recipe I gave but it should be ok.
-
that looks good straffo :aok
another way i like mild fish, broiled:
put fillets on lightly olive-oiled tin foil, on cookie sheet, salt, pepper
mix paste of1/2 dijon mustard, 1/2 mayonayse, paste top of filets with it
thin slice of tomato and a few curls of fresh sweet onion on top of each fillet
broil just long enough to flake.
---------------------------------------
strong tasting fish, i often blacken or smoke.
Blackened:
put heavy black iron skillet on gas barbeque grill outside in the yard, and heat as high as possible.
pat dry filets.
soak in shallow bowl melted butter.
toss onto plate with spices (Louisiana blackened redfish mix or your own mix) and completely coat the filet, thick or thin depending on your mix and taste
put filets in skillet for maybe 10-15 seconds on each side depending on thickness of filet. (note: this will create huge volumes of smoke, so you can't do it inside without a good exhaust)
This is peppery hot and salty, so serve with a cool salad and ice cold beer.
-
This redfish is a seawater fish by the way, - "sebastes marinus".
Storch's recipe looks great BTW.
Here's a pic of the fish:
(http://www.fisheries.is/img/Redfish.gif)
Related article:
http://en.wikipedia.org/wiki/Sebastes_marinus
-
that has to be a tasty critter. did it's eyes and intestines pop out from hauling it up from those depths?
-
storch, locally a method for redfish (as you know "redfish", not what Angus is referring to) is called "on the half shell". Cut the fillet off the fish, but do not cut the fillet off the skin. Place it on the BBQ grill scales-side-down, cook until the flesh turns white. Season as you like it (I simply salt/pepper it, then squeeze a little lime on it, YMMV).
The scales on these critters are thick enough that they adequately shield the fire, no need for foil like with some fish. Cooking them on the BBQ adds a delicious touch.
-
thanks for the technique culero,
that sounds like a very effective way to grill the yummy critters. I suppose you then eat the fish and leave the skin on the plate neatly?
-
Sure, same way you eat the baked potato out of its skin. Makes a great presentation.
-
Matter of fact, they're good cooked whole that way, too. Just gut and gill 'em, then cook 'em right on the grill about 10 minutes per side. Stand the cooked fish up on its belly, slice through the skin just behind the head, and peel the skin back leaving the flesh ready to rake off the skeleton with a fork. Season to taste, serve it with seasoned rice. Yum :)
-
Originally posted by storch
that has to be a tasty critter. did it's eyes and intestines pop out from hauling it up from those depths?
If it came from proper depths, the eyes might leave the socket, and the balance sack (not sure of a proper english word, hope you understand) will multiply and stick out of the mouth.
From shallow depths, it is very tough, lives and wriggles, and the headless fish was still wriggling in the cases when they went to the freezer!
It's a healthy critter (no worms) but beware of the spikes in the fins, - they easily penetrate thick gloves and leave a slow-healing stab, - there's some poison on them they say.
-
Originally posted by Angus
If it came from proper depths, the eyes might leave the socket, and the balance sack (not sure of a proper english word, hope you understand) will multiply and stick out of the mouth.
From shallow depths, it is very tough, lives and wriggles, and the headless fish was still wriggling in the cases when they went to the freezer!
It's a healthy critter (no worms) but beware of the spikes in the fins, - they easily penetrate thick gloves and leave a slow-healing stab, - there's some poison on them they say.
balance sack = swim bladder
-
Should have guess, our word is "swim stomach"