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Your best fish recipe
- Thread starter Mars
- Start date
blunomore
Honorary Master
Watched an episode of Rick Stein's French Oddyssey last night and he showed a nice and simple fish recipe.
Simply panfry the fish, then (seperately) make a sauce consisting of butter, garlic and a lot of chopped FRESH parsley and add this to the fish. Looked divine.
Simply panfry the fish, then (seperately) make a sauce consisting of butter, garlic and a lot of chopped FRESH parsley and add this to the fish. Looked divine.
cerebus
Honorary Master
Stuff it with a combination of breadcrumbs chopped veg and spices.
Haldex
Expert Member
1 x Trout, cut out the guts, clean it, add some tomatoes, onions, olive oil, salt and pepper, a little tabasco, lots of lemon juice.
Wrap in foil, cover with newspaper, wet the newspaper pop on the braai.
Wrap in foil, cover with newspaper, wet the newspaper pop on the braai.
Depends on the type of fish here. You get oily fish like mackerel that are best served cooked all the way through and very fresh. You then have non-oily white fish but then it depends on the texture of the meat itself.
For a firm, white-flesh fish, my favourite recipe in the world is this, and it is so simple:
Season your fish with salt and a tiny bit of white pepper. Pan fry in butter in a hot pan, but try to regulate the temperature to ensure the butter doesn't burn. You want it to turn nutty brown during cooking. Once the fish is just cooked, keep it warm in a 50C oven. Oh and I baste the fish in the butter while it is cooking. If you are cooking with the skin then cook skin side up first to ensure that it doesn't contract and break apart. Then flip to crisp up the skin. For the sauce:
Add a little garlic to the butter that you've now taken off the heat. Squeeze in some fresh lemon juice. Add a teaspoon of dijon mustard (this is important as it acts as an emulsifier). Place in a blender with an equal quantity of cream and blitz for 30 seconds. Then add in a few capers and chopped dill. Season. Serve over fish.
This is absolutely delicious. One of my favourite sauces for fish...
For a firm, white-flesh fish, my favourite recipe in the world is this, and it is so simple:
Season your fish with salt and a tiny bit of white pepper. Pan fry in butter in a hot pan, but try to regulate the temperature to ensure the butter doesn't burn. You want it to turn nutty brown during cooking. Once the fish is just cooked, keep it warm in a 50C oven. Oh and I baste the fish in the butter while it is cooking. If you are cooking with the skin then cook skin side up first to ensure that it doesn't contract and break apart. Then flip to crisp up the skin. For the sauce:
Add a little garlic to the butter that you've now taken off the heat. Squeeze in some fresh lemon juice. Add a teaspoon of dijon mustard (this is important as it acts as an emulsifier). Place in a blender with an equal quantity of cream and blitz for 30 seconds. Then add in a few capers and chopped dill. Season. Serve over fish.
This is absolutely delicious. One of my favourite sauces for fish...
mandana
Expert Member
It promotes slower cooking... or maybe not... good question, what is the wet paper for?
Seared tuna
With a honey-soy glaze. Yumzors.
Sauces for tuna are plentiful and depends on what you're serving with it. I love sweet and sour sauces with tuna as it can be quite rich, and the acidity helps to balance this. I also enjoy a good home-made mayo with wasabi folded in...
Haldex
Expert Member
Forgot to add make holes in the foil.
The wet newspaper steams the fish, the outer layers would burn black.
i use about 3 pages, but not too thick otherwise the fish wont cook.
mandana
Expert Member
Haldex said wrap in foil then the wet paper... surely the ink doesn't touch the fish like that? but point taken... no wet newspaper.
Yes the honey-soy glazed with sesame seeds are awesome.
I agree that tuna can be a tad but I still love it with some mayo and pepperdews.
I.am.Sam
Honorary Master
i have a hake recipe that i must get from a book
its an oven baked fish with garlic, spices and mayonaise and cream
simple but tasty
its an oven baked fish with garlic, spices and mayonaise and cream
simple but tasty
The wet newspaper is outside the tinfoil, so the ink will not penetrate the tinfoil
Did you not find in England that fish and chips wrapped in the Daily Mail tasted better than the ones in polystyrene containers? Before they got hysterical about health and safety over there, there was nothing better to pop into a chippie and eat it on the way home
That's because the battered fish steams in polystyrene and this softens the batter and makes it chewy. In newspaper it absorbs excess oil while maintaining the fresh crisp. I hate it when fish n chippers put their fish in these boxes. It shows they don't really care too much imo...
Iv'e tried many fish recipes and always come back to - Beer Battered deep fried fish.
When I see people adding too many spices and ingredients it destroys the fish taste.
Had beer battered yellowtail on Sunday, finger licking good!
Some good recipes here from guys who fish often.
http://www.sealine.co.za/view_forum.php?id=14
When I see people adding too many spices and ingredients it destroys the fish taste.
Had beer battered yellowtail on Sunday, finger licking good!
Some good recipes here from guys who fish often.
http://www.sealine.co.za/view_forum.php?id=14
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Haldex
Expert Member
Also once you mastered a terriyaki sauce that suits you, glaze it on a piece of salmon, cook for about 2-3 minutes on each side, let it rest and stay pink in the middle.
Serve with wasabi mash or cauliflower mash.
Serve with wasabi mash or cauliflower mash.