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(Serious Eats)   The Return to the Fark Food Thread: Seared scallops? Grilled shrimp? Tilapia en papillote? Blackened catfish? When it's time to dress up your catch, how do you like to prepare seafood?   (seriouseats.com) divider line 262
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1729 clicks; posted to Main » on 11 Apr 2013 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-04-11 02:40:25 PM
Achiote tilapia (or swai).
 
2013-04-11 02:40:26 PM
fark YEAH FOOD THREAD!!!!

Who wants my recipe for smoked brook trout?!
 
2013-04-11 02:40:32 PM
deep fry that whiskery sumbiatch.
 
2013-04-11 02:41:36 PM
By the way is this going to go green like they used to or is it just for TFD? I might kick  out a sponsorship for a good recipe today...
 
2013-04-11 02:41:45 PM
I wrap my skrimps in bacon.
 
2013-04-11 02:41:49 PM
Sashimi.

That is all.
 
2013-04-11 02:42:00 PM
I trust the good Captain Highliner. Just a little catsup for dipping the 'sticks and I'm good to go.
 
2013-04-11 02:42:03 PM
One of my favorite dinners is pan-seared halibut served with a chipotle-lime-garlic-honey butter.
 
2013-04-11 02:42:10 PM
I really like this mustard and brown sugar glaze on salmon (recipe)

farm4.static.flickr.com
 
2013-04-11 02:42:29 PM
Pierre Franey Poached Cod in Lemon Butter Sauce

http://www.food.com/recipe/poached-cod-with-lemon-butter-sauce-15972 0

don't forget the chopped capers
 
DGS [TotalFark]
2013-04-11 02:42:51 PM

make me some tea: Achiote tilapia (or swai).


Achiote? I know, googleFu and all, but.. what's that?


Sapper_Topo: fark YEAH FOOD THREAD!!!!

Who wants my recipe for smoked brook trout?!


Well, yeah, how do you smoke it? I loved smoked salmon when I tried it before, and I'm not even that big a salmon fan.
 
2013-04-11 02:43:11 PM
For shrimp, you can't go wrong with this recipe.  Stupidly easy and delicious:


Ingredients:

1 pound large shrimp, peeled and deveined2 pounds broccoli florets4 Tablespoons olive oil, separatedZest of one lemonSalt and pepperGarlic powderDirections:

Preheat oven to 425°F.On a large cookie sheet, toss together broccoli and 2 tablespoons of olive oil.  Lightly sprinkle with salt, pepper, and garlic powder.  Spread into single layer and place in oven for 10 minutes.In a bowl, toss together shrimp, lemon zest, remaining 2 tablespoons of olive oil, salt and pepper.Add shrimp to broccoli and carefully toss.  Place back in oven for 10 minutes, tossing once halfway through, or until broccoli is tender and brown around the edges.Remove from oven and serve!  farm8.staticflickr.com
 
2013-04-11 02:43:36 PM

Rev.K: Sashimi.

That is all.


i could do this. If sushi and sashimi weren't so expensive at the restaurants, i'd be on it every day.
 
DGS [TotalFark]
2013-04-11 02:43:43 PM

ahab: I really like this mustard and brown sugar glaze on salmon (recipe)

[farm4.static.flickr.com image 500x333]


I remember when DonWrite tried that. He raved about it.
 
2013-04-11 02:44:18 PM
Just a quick turn under the broiler, please.
 
DGS [TotalFark]
2013-04-11 02:44:41 PM

sleeping martyr: Rev.K: Sashimi.

That is all.

i could do this. If sushi and sashimi weren't so expensive at the restaurants, i'd be on it every day.


Sashimi grade tuna and such is pretty damn expensive, but when wifey and I got some a little while back and rolled our own maki it was 100% worth it. Wow was that a good (though messy) time.
 
2013-04-11 02:44:51 PM

DGS: ahab: I really like this mustard and brown sugar glaze on salmon (recipe)

[farm4.static.flickr.com image 500x333]

I remember when DonWrite tried that. He raved about it.


Now that I think about it, it's almost the same as the glaze I put on my corned beef to make it awesome.
 
2013-04-11 02:44:59 PM
i have a soft spot for angel hair pasta tossed in basil, garlic, shallot and butter then topped with grilled shrimp/scallops.
 
2013-04-11 02:45:42 PM
Scallops I season with garlic powder and Old Bay, then sear in a hot pan with olive oil and butter, then serve over risotto.
Sole I make sole meuniere.
Trout I season and pan saute
Salmon I cook in a hot pan skin side down until the skin is crispy, then a hoisin glaze
Ahi I sear on one side with sesame oil
Skrimps are stir fried with veggies or grilled
Crab and lobster are steamed

That's pretty much my seafood repitoire besides fish sticks.
 
2013-04-11 02:49:10 PM
Anyone try these yet? Bow hated them. I wouldn't even take one from him after I saw the look on his face when he put one in his mouth.

www.trbimg.com
 
2013-04-11 02:49:11 PM
With fish, I'm all about toweling off the filet, then rubbing with spice mixtures like a good Indian curry, or a lemon-garlic-pepper thing.  I can't say enough good things about the recipes in Moosewood Restaurant's "Simple Suppers" which is, oddly enough vegetarian plus fish.  The Barbecue Bible is a can't miss source as well.

Once they've marinated/sat for a few hours I'll just put fillets under the broiler for a few minutes per side.  I usually f*ck up fish on the grill, mostly due to inexperience.
 
2013-04-11 02:49:40 PM

DGS: make me some tea: Achiote tilapia (or swai).

Achiote? I know, googleFu and all, but.. what's that?


Sapper_Topo: fark YEAH FOOD THREAD!!!!

Who wants my recipe for smoked brook trout?!

Well, yeah, how do you smoke it? I loved smoked salmon when I tried it before, and I'm not even that big a salmon fan.


This is pretty complex so take notes. Keep in mind I learned how to smoke small brookies when I was about 8 years old. But I guarantee you that you will never have better smoked fish.

Mix a brine of salt water: Dissolve enough salt and water to float an egg in a container large enough to hols as many small brook trout as you have either caught or have on hand (I have used rainbow trout fillets but small gutted brookies work the best)

Brine the fish overnight in the salt water mixture.

Remove fish from brine and rinse in cold water.

Place in smoker with a mix of hardwood chips of your choice. (I use Alder and Cherry)

Smoke at roughly 165 degrees until flesh separates easily from the bone.

Let the fish cool and what you have is small tasty little fish jerkies! Your kids will eat them fast so eat a few before they get to them.
 
2013-04-11 02:50:36 PM

GladGirl: One of my favorite dinners is pan-seared halibut served with a chipotle-lime-garlic-honey butter.


This, plus a couple of other favorites: Oil-poached halibut with a sherry-tomato vinaigrette, and baked sole fillets with some panko breadcrumbs and a garlic-herb butter.
 
2013-04-11 02:50:40 PM

thismomentinblackhistory: Anyone try these yet? Bow hated them. I wouldn't even take one from him after I saw the look on his face when he put one in his mouth.

[www.trbimg.com image 580x326]


I tried them. The crust isn't crispy. I prefer the McFish sandwich.
 
2013-04-11 02:51:15 PM
So is this going to green like the old food threads? anyone?
 
DGS [TotalFark]
2013-04-11 02:51:37 PM
Tilapia (and spinach) en papillote has become one of my favorites. Quick and simple.

Use the thread's link to learn what en papillote means and how to arrange your parchment.

Preheat oven to 375F

Starting with the bottom layer and working up:
1) Put a huge pile of spinach down, it will wilt and the seemingly huge portion will dramatically shrink.
2) Salt/pepper to taste
3) 1-2 slices of lemon
4) Tilapia
5) Salt/pepper to taste (yes, both)
6) Oil or a little butter
7) Sprig of thyme, minced garlic (optional)

Seal the pouch and put it on a tray/sheet, then toss in the oven to steam for 18-20 minutes.

Already portioned meals that you can serve with a starch (bread, rice, whatever) if you wish.
 
DGS [TotalFark]
2013-04-11 02:52:18 PM

Sapper_Topo: So is this going to green like the old food threads? anyone?


Yes, it will be.
 
2013-04-11 02:54:04 PM

DGS: Sapper_Topo: So is this going to green like the old food threads? anyone?

Yes, it will be.


Sweet! Liters better come ready with good fish recipes damnit!
 
2013-04-11 02:55:57 PM
Pan fry or grill that shiat, yo.
 
2013-04-11 02:56:54 PM

Sapper_Topo: So is this going to green like the old food threads? anyone?


Yeah, greener than garnish
 
2013-04-11 02:56:55 PM
I think I'm coming to learn that I'm not the biggest seafood fan.  I mean, I like it, but I'll almost always prefer something that had legs.
 
2013-04-11 02:58:13 PM
I tried butter poaching lobster recently. After bandaging the puncture wound I gave myself trying to get shell off, it turned out pretty good.
 
2013-04-11 02:58:18 PM

DGS: make me some tea: Achiote tilapia (or swai).

Achiote? I know, googleFu and all, but.. what's that?


Sapper_Topo: fark YEAH FOOD THREAD!!!!

Who wants my recipe for smoked brook trout?!

Well, yeah, how do you smoke it? I loved smoked salmon when I tried it before, and I'm not even that big a salmon fan.


It's a paste made from ground annatto, salt and spices.

chilemojo.com.au

Basically break a piece off the brick, throw it in a bowl with minced or pressed garlic and juice of a lime, mush with a fork until it's a paste, and then use it to coat a fish filet, or pork steak, or chicken breast, even veggie if you want.

You end up with something like this:

yucatan.artist-at-large.com
 
2013-04-11 02:58:26 PM

moogrum: I think I'm coming to learn that I'm not the biggest seafood fan.  I mean, I like it, but I'll almost always prefer something that had legs.


www.alaskaberingseacrabbers.org
Sup?
 
2013-04-11 02:59:34 PM
Region Prep time / Cooking time
Normandy


10 min. / 30 min.

Ingredients
6 sole fillets (6 to 8 oz each)
8 tb salted butter
1 cup flour
1 lemon juice
Salt
Fresh black pepper
10 sprigs parsley

Sole Meuniere Recipe serve 6

Step 1: Remove the skin from the sole. Chop the parsley sprigs, discard the stems. Season fillets with salt and pepper.

Step 2: Spread the flour in a plate. Dredge fillets in flour, shaking off any excess flour.

Step 3: Melt 3 tablespoons of butter in a large skillet. Add a sole fillet or if the skillet is large enough, place 2 fillets at the same time. Cook over high heat for 5 minutes. Turn the fillet and cook on the other side for 5 minutes again.

Step 4: Set aside and keep fillets warm. Sprinkle with lemon juice and parsley. Cook the other sole fillets the same way. Add butter if needed.

Step 5: Melt the remaining butter in the skillet. When brown, remove from heat and place the sole fillets.

Serving: Serve immediately. Garnish with lemon slices. I add thin lemon slices to the pan while the butter browns. They are delicious.
 
2013-04-11 03:00:57 PM
Blackened snapper is my favorite fish, conch puppies are my favorite overall.

And I'm getting a kick out of this thread because I own and operate a seafood market.
 
2013-04-11 03:01:16 PM
Scallops in garlic butter served with homemade tzatziki sauce (that has marinated overnight).
 
DGS [TotalFark]
2013-04-11 03:02:17 PM

SmackLT: moogrum: I think I'm coming to learn that I'm not the biggest seafood fan.  I mean, I like it, but I'll almost always prefer something that had legs.

[www.alaskaberingseacrabbers.org image 790x391]
Sup?


heh, nice.


make me some tea: It's a paste made from ground annatto, salt and spices.

[chilemojo.com.au image 308x225]

Basically break a piece off the brick, throw it in a bowl with minced or pressed garlic and juice of a lime, mush with a fork until it's a paste, and then use it to coat a fish filet, or pork steak, or chicken breast, even veggie if you want.

You end up with something like this:

[yucatan.artist-at-large.com image 800x533]


That looks interesting.. I just have no idea what that annatto tastes like. Methinks I'll have to try that out and see what the flavor is like. With wifey's tastes so different from mine, we often have to find middle ground. :D
 
2013-04-11 03:02:39 PM

the biggest redneck here: Blackened snapper is my favorite fish, conch puppies are my favorite overall.

And I'm getting a kick out of this thread because I own and operate a seafood market.


MMmmmmm I am jealous.
 
2013-04-11 03:03:05 PM
thanks to whoever submitted this thread!

I like salt-water fish and shellfish of all kinds.  all.kinds.

not so much for freshwater fish, but I do like good non-muddy-tasting catfish and I do like trout.
 
2013-04-11 03:03:09 PM

ahab: I really like this mustard and brown sugar glaze on salmon


I do mustard and honey on salmon, same thing.  Recipe?  Combine equal amounts of honey and mustard (I use dijon) so you end up with enough to cover the salmon.  Bake salmon as usual (350 for 20 minutes for a nice thick fillet).
 
DGS [TotalFark]
2013-04-11 03:03:14 PM

PrivateCaboose: Scallops in garlic butter served with homemade tzatziki sauce (that has marinated overnight).


Go on.... :D
 
2013-04-11 03:04:00 PM
Or my favorite - home steaming a bunch of blue crabs in equal parts water and beer.  Cover them in Old Bay.  Serve with butter and cajun seasoning.  Mmmmmmm.
 
2013-04-11 03:05:00 PM

DGS: PrivateCaboose: Scallops in garlic butter served with homemade tzatziki sauce (that has marinated overnight).

Go on.... :D


It's one of my favorites to serve to a dude who has never really seen me cook.  It comes together in like 15 minutes and makes a really tasty appetizer.  Sadly dude now has seen most of my kitchen tricks.
 
2013-04-11 03:05:20 PM

ahab: For shrimp, you can't go wrong with this recipe.


Never tried it, but I'm guessing after 10 minutes in a 425F oven your shrimp will be way overcooked.
 
DGS [TotalFark]
2013-04-11 03:06:34 PM

Purelilac: Scallops I season with garlic powder and Old Bay, then sear in a hot pan with olive oil and butter, then serve over risotto.
Sole I make sole meuniere.
Trout I season and pan saute
Salmon I cook in a hot pan skin side down until the skin is crispy, then a hoisin glaze
Ahi I sear on one side with sesame oil
Skrimps are stir fried with veggies or grilled
Crab and lobster are steamed

That's pretty much my seafood repitoire besides fish sticks.


It wasn't until we got cast iron to cook on that I really felt good about cooking salmon. We'd always just bake it and I was only mildly fond of how it came out. Searing it until the skin is crispy, with dill and salt, then getting the top a quick sear to finish, turned out fantastic. Here's an example of one I did that wifey and I were both pleased with.

i.imgur.com
 
DGS [TotalFark]
2013-04-11 03:07:58 PM

PrivateCaboose: DGS: PrivateCaboose: Scallops in garlic butter served with homemade tzatziki sauce (that has marinated overnight).

Go on.... :D

It's one of my favorites to serve to a dude who has never really seen me cook.  It comes together in like 15 minutes and makes a really tasty appetizer.  Sadly dude now has seen most of my kitchen tricks.


Yes, but I haven't, and I want to learn this trick myself! heh.
 
2013-04-11 03:08:22 PM
I used to eat a lot of tilapia until a marine biologist friend of mine ruined it for me.

My wife doesn't care for fish much, so I rarely cook it.  I do grill shrimp stuffed with goat cheese and wrapped in pancetta.
 
2013-04-11 03:08:43 PM

DGS: Purelilac: Scallops I season with garlic powder and Old Bay, then sear in a hot pan with olive oil and butter, then serve over risotto.
Sole I make sole meuniere.
Trout I season and pan saute
Salmon I cook in a hot pan skin side down until the skin is crispy, then a hoisin glaze
Ahi I sear on one side with sesame oil
Skrimps are stir fried with veggies or grilled
Crab and lobster are steamed

That's pretty much my seafood repitoire besides fish sticks.

It wasn't until we got cast iron to cook on that I really felt good about cooking salmon. We'd always just bake it and I was only mildly fond of how it came out. Searing it until the skin is crispy, with dill and salt, then getting the top a quick sear to finish, turned out fantastic. Here's an example of one I did that wifey and I were both pleased with.

[i.imgur.com image 383x400]


I like salmon broiled with lemon and pepper best.
 
2013-04-11 03:09:33 PM
The only "sea"food I cook is freshwater stuff I've caught myself. I'll order it at restaurants, but I've never actually cooked it at home.
With sunfish or trout, I usually just use some salt, pepper, lemon, and butter, and have it with some sauteed farmstand asparagus or foraged fiddleheads, depending on the season. Yeah, our Bass might be runty in New England, but we grow some mean asparagus.
 
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