Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: sandintoes who wrote (20242)	10/1/2007 9:48:54 AM
From: appro	Read Replies (1) \| Respond to of 25073

sandintoes, Have you tried grilling fish on a grill pan or one of those reversible griddles that spans the top of two stove top burners? You can get perfect grill marks and because the fish cooks so quickly (in a few minutes each side) it does not splatter or smoke. Just let the fish come up to room temp before cooking. amazon.com

To: sandintoes who wrote (20242)	10/1/2007 10:19:12 AM
From: Oral Roberts	Read Replies (2) \| Respond to of 25073

Message 23837208 Also with a firm white type I will just put in tinfoil and season with salt and pepper, put pats of butter on and lay some tomato slices and onions and lemon slices on, seal it up and bake for about 20 minutes at 350. I also enjoy cod just boiled in salt water and dipped in butter for poor mans lobster. And of course there is just seasoned and buttered and broiled.

To: sandintoes who wrote (20242)	10/14/2007 5:26:56 AM
From: Bill Ulrich	Read Replies (2) \| Respond to of 25073

Whole fish, no grill? Salt Dome: goodeatsfanpage.com

To: sandintoes who wrote (20242)	10/14/2007 11:33:29 AM
From: rrufff	Read Replies (3) \| Respond to of 25073

If you're doing sweet fish such as salmon, this is a real treat. I'm doing it today. Marinate in a mix of orange juice, trader joe mango sauce (jar) and honey for a couple of hours. I make cuts in the fish both sides so that it really soaks in. You don't need all the above and if you like sweeter, use just honey. Crush pecans and layer it on top in a thin layer. For additional seasoning, orange peel (which you can buy or make yourself), parsley and paprika. Oven Bake 375 degrees for 35 minutes, adjust for thickness of the fish or if you have a convection oven. This is one of my favorite dishes and extremely healthy, no salt, high Omega's, etc. For bland types of white fish, e.g., haddock, tilapia, I like to spice it up a bit. Sometimes, I coat with oil and add black and white sesame seeds. This gives it a crunchy taste. Other times, blackened spice mix from Paul Prudome (but watch the sodium content). Another thing to try is peppercorns. I stole the idea from steak au poivre which I love. I also like making my own coating crumbs with just whole wheat flour and seasoning, dipping the fish in some egg and milk first. It's close to "fried" but a lot better for you in the oven than frying in my opinion. Another thing I've tried but don't have it here is to take a veal marsala recipe and just use fish. It's not the same consistency, but it comes out great, be liberal with mushrooms. I've been amazed how easy it is to do this stuff and just a little time spent before hand can make even the fussiest child into a fish eater. Too many of us grew up eating bland fish and hated it because it wasn't as greasy and fatty as meat and fried chicken.