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EnsenadaDr
Banned
Posts: 5027
Registered: 9-12-2011
Location: Baja California
Member Is Offline
Mood: Move on. It is just a chapter in the past, but don't close the book- just turn the page
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Best way to cook your favorite fish....
I like mine on the barbeque, with lemon and garlic, but seriously, anyone have any ideas for something more creative, there is only so many ways to
fry a fish..or cook it..so please give me some ideas, there are 365 days a year!!
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Hook
Elite Nomad
Posts: 9010
Registered: 3-13-2004
Location: Sonora
Member Is Offline
Mood: Inquisitive
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I've really become a fan of doing a modified slow poaching.
Butter and garlic in a pan, till garlic just turning brown; deglaze the pan with dry vermouth, white wine or marsala, add the fillets, some more fresh
garlic, some water, lemon zest and Spike seasoning mix and reduce heat to low and SLOOOOWLY simmer it till just done. Turn only once. Using lemon
juice in place of water makes the lemon flavor overwhelming. Maybe a 50/50 mix of juice to water might work?
Works best on a fish with some firmness like dorado, halibut, corvina or most rockfish. Halibut is plentiful around here right now, since it is
bycatch from the shrimper. Kilos of fillets are 50 pesos/kilo.
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Kalypso
Nomad
Posts: 147
Registered: 5-17-2011
Location: San Diego
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Pescado en Escabeche
Pescado Mojo de Ajo
Pescado al Chile Limón
Pescado Zarandeado (tho' this is better with a whole fish than filetes)
Pescado Veracruzan
Pescado w/Poblano Cream Sauce
[Edited on 10-20-2011 by Kalypso]
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O.G.
Nomad
Posts: 109
Registered: 5-7-2010
Location: Ensenada
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Mood: waiting for the green flash
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I like a slightly different poaching method:
I vacuum seal my filet with one of those machines.
Prior to sealing, I add a patty of butter; some Vermouth, garlic and Tarragon into the pouch with the fish. Then, drop the pouch into simmering water
till cooked. When the pouch is opened, all the flavoring is still undiluted and can be drizzled over the filet.
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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I like mine liquified and mixed with Vodka. Sometimes I'll put a little umbrella in the glass and play disco music during dinner.
Life is good. 
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
Member Is Offline
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| Quote: | Originally posted by O.G.
I like a slightly different poaching method:
I vacuum seal my filet with one of those machines.
Prior to sealing, I add a patty of butter; some Vermouth, garlic and Tarragon into the pouch with the fish. Then, drop the pouch into simmering water
till cooked. When the pouch is opened, all the flavoring is still undiluted and can be drizzled over the filet. |
That sounds good too, George. Now I have to go to Amazon and get one of those bag sealer machines.
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Von
Senior Nomad
Posts: 961
Registered: 10-1-2006
Location: Poway-Rosarito
Member Is Offline
Mood: getting ready!
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Broiled with 6 chopped tomatos, 3 chopped up onions and 2 jalapenios, mmmmmmm on the beach.......
READY SET.....................
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Cypress
Elite Nomad
Posts: 7641
Registered: 3-12-2006
Location: on the bayou
Member Is Offline
Mood: undecided
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Deep fried, southern style.
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DanO
Super Nomad
Posts: 1923
Registered: 8-26-2003
Location: Not far from the Pacific
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Lightly flour filets with seasoned flour, then saute in butter and olive oil. Remove fish, deglaze pan with white wine, add a handful of capers and a
few squeezes of lemon juice, reduce slightly, pour over fish.
\"Without deviation from the norm, progress is not possible.\" -- Frank Zappa
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Cisco
Ultra Nomad
Posts: 4196
Registered: 12-30-2010
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Best way to cook your favorite fish....
Fillet. Rinse and dry thoroughly.
Put in a baggie of corn meal and cover fillet.
Quickly fry in 525 degree oil. The heat of the oil is critical as the corn meal will seal the fish in without imparting any oil to the fish.
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byoungquist
Junior Nomad
Posts: 41
Registered: 2-4-2010
Location: San Diego
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Slather fillets with mayonaise, sprinkle with Lawrys and grill.
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mulegejim
Nomad
Posts: 470
Registered: 9-4-2006
Location: San Clemente, CA/Mulege, BCS
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They all sound pretty good to me. One of my favorites is from Patti Higginbotham's book "Somethin's Fishy in Baja" - I believe that is the correct
title as the book has been out of print for awhile. Also works well with yellowtail.
TUNA FILET MIGNON
8 yellowfin tuna steaks, one inch thick
½ cup vegetable oil
¼ cup lemon juice
2 tablespoons Worcestershire sauce
one clove garlic, minced
bacon slices
Trim out bone and all dark red meat. Wrap each steak with bacon and secure with a toothpick.
Combine oil, lemon juice, Worcestershire, and garlic. Marinate steaks in single layer for one hour – turn after about ½ hour.
Barbeque over high heat five minutes – turn and grill five minutes more or until fish flakes easily in center when pierced with a fork.
Note: I drizzle the remaining marinate over the steaks just before removing from barbeque – it will flame up and leave a nice finish.
[Edited on 10-20-2011 by mulegejim]
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woody with a view
PITA Nomad
Posts: 15939
Registered: 11-8-2004
Location: Looking at the Coronado Islands
Member Is Offline
Mood: Everchangin'
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i just seared the last of last summers YFT for my son and his future wife. they're visiting/house sitting from Texas and don't get much fish out
there, unless you call catfish-fish....
crusted cracked red/black pepper
seared to perfection
sliced and placed around the plate
wasabi and soy sauce
drizzle a fresh orange over all of it
partake......
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msawin
Nomad
Posts: 371
Registered: 8-29-2003
Location: Grass Valley,Ca / Tripui
Member Is Offline
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mayonaise, sprinkle with Lawrys......
I have got to try that.. Really?
I will let you know of my attempt.
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BajaDanD
Senior Nomad
Posts: 745
Registered: 8-30-2003
Member Is Offline
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remove fish from vaccume seal bag rinse slice and eat
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Gaucho
Nomad
Posts: 405
Registered: 11-7-2008
Location: Laguna Beach/East Cape
Member Is Offline
Mood: Bohemia por favor...
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Marinade fish in Newman's Own balsamic vinaigrette, sprinkle w/ Lawry’s then BBQ. Serve w/ the libation of your choice…Mmmmmmmm…
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JESSE
Ultra Nomad
Posts: 3370
Registered: 11-5-2002
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Nothing, nothing beats fish baked a la sal.
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Marinero
Nomad
Posts: 419
Registered: 11-4-2003
Location: Los Barriles, BCS
Member Is Offline
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| Quote: | Originally posted by DanO
Lightly flour filets with seasoned flour, then saute in butter and olive oil. Remove fish, deglaze pan with white wine, add a handful of capers and a
few squeezes of lemon juice, reduce slightly, pour over fish. |
Book it, DanO
Si estás buscando la person que cambiará su vida, échale una mirada en el espejo.
Fish logo from www.usafishing.com, used w/permission.
But Oz never did give nothing to the Tin Man
That he didn't, didn't already have..... |
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BornFisher
Super Nomad
Posts: 2107
Registered: 1-11-2005
Location: K-38 Santa Martha/Encinitas
Member Is Offline
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Kinda like how this sweet lady does it-----
http://www.youtube.com/watch?v=u3iDdPfUX5g
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larryC
Super Nomad
Posts: 1495
Registered: 8-11-2008
Location: BoLA
Member Is Offline
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One of my favorite fish experiences was a few years ago we had some freinds from Tijuana camp in our front yard here in Bahia. I took them out fishing
and caught a bunch of fish. They cleaned them by gutting them and removing the gills, leaving the heads on. They scaled them with a wire brush, and
put 3 or 4 slices through the skin on each side. Added salt and pepper and fried them in a large propane fired wok. It was really good. They kept this
wok going 24/7 for a 4 day fiesta and feast. What fun, I can't wait for them to come back.
Larry
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