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Pastimes : Clown-Free Zone... sorry, no clowns allowed -- Ignore unavailable to you. Want to Upgrade?

To: yard_man who wrote (37984)	11/16/2000 7:02:03 PM
From: Andy Thomas	Read Replies (1) \| Respond to of 436258

--kind of a long time to cook the fish isn't it? -- that's why i cook it at around 200 degrees farenheit. i lost my baking dish when i put it into a 400-degree oven with a frozen chicken on it... about 10 seconds after i'd closed the oven door, and turned around and wandered into the other room, there was this gawd-awful bang from the oven... my pyrex baking pan had exploded... that was a mess. so anyway since then i've cooked it on a simple dinner plate at a low temperature for a long time... maybe i'll get another baking pan someday =grin= as for fish types... well i have been cooking halibut, but other favorites are orange roughy and salmon... oh and once there was black cod... if you can get some of that, try it. the halibut seems 'medium weighted' whereas the other three mentioned here are 'heavy' fish in that they have a lot of 'blood' (salmon) or oil (orange roughy, black cod) in them. i don't like the 'lighter' fish, such as plain cod. it's got to have a bit of 'richness' or 'oiliness.' andy (fish fanatic)