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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
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1760 clicks; posted to Main » on 11 Apr 2013 at 5:00 PM (5 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»

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View Voting Results: Smartest and Funniest

2013-04-11 05:38:36 PM  
2 votes:
I wish FARK had a food tab. I have some delicious recipes that should be given out to the public.  Many like my chilli, and since I don't eat meat, I can promise that many will enjoy.  People like my vegetarian chilli more than meat-based chili.
2013-04-11 05:11:27 PM  
2 votes:
Salmon: pouch it up on a bed of sliced onion, oranges and lemons.  Top with a couple dill sprigs, salt, pepper and a splash of olive oil.  Throw on the grill over indirect heat for 20-30 minutes.

Shrimp:  marinate, grill and baste.

2 cups olive oil
4-5 cloves lightly crushed garlic
2-3 sprigs fresh rosemary
2 Tbsp. smoked paprika

Place everything in a small pot and warm on the stovetop just until you hear a light sizzle.
Let the oil cool to room temperature and strain out all the solids

Place 2 pounds peeled shrimp in the cooled marinade and refrigerate 4-6 hours.
Remove shrimp from marinade and thread onto skewers, leaving a fingertip-width gap between them
Grill shrimp over medium high indirect heat until done, basting often

2 sticks butter
Juice of 2 limes
1 Tbsp ground white pepper
2013-04-11 03:50:16 PM  
2 votes:
Aw screw y'all with your fancy goddam fishes.

Here's how you cook crawdads.

First you gotta have a fryer or boiler, with a propane or NG burner to put it on.  Thus:
images-p.qvc.comView Full Size

And some crawdads of course.  4-5lbs per person if they're big eaters.  Put them in a cooler and fill with water and a heavy shake of salt, let them sit 5 or so minutes, and then let the water out.  This will purge them.  Don't leave crawdads in standing water.  They'll die as soon as the oxygen runs out.  They can pull oxygen from the air instead, just let some water spray on them to keep them from drying out.  Pull out any dead ones you happen to see.

Fill the pot about 2/3 of the way with water, and drop in a stick of butter, and a bottle of crawfish/shrimp boil, and a bag of seasoning (your favorite brand) and a generous shake of chinese pepper.  Bring to boil.  Fill the basket with crawdads, and lower very carefully in to the pot.  Return to boil, and wait 5 minutes, then turn off the gas and steep for 10 minutes.  Then dump the crawdads into a cooler (or directly on a table).  Add more seasoning for the next batch.  If you're doing corn and potatoes, boil them first (they'll take longer than the crawdads).

Be very very careful with that much boiling water.  Gloves and pliers are heavily recommended.
2013-04-11 03:41:16 PM  
2 votes:
Can't believe I never had fish tacos until last year, but OH MY GOD WHAT HAVE I BEEN MISSING MY WHOLE LIFE.
2013-04-11 02:49:40 PM  
2 votes:

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 02:43:11 PM  
2 votes:
For shrimp, you can't go wrong with this recipe.  Stupidly easy and delicious:


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.comView Full Size
2013-04-11 02:40:26 PM  
2 votes:

Who wants my recipe for smoked brook trout?!
2013-04-11 07:23:01 PM  
1 vote:
I like this:

Large scallops

Pat scallops dry on both ends
Cut bacon into small pieces and fry until crisp.
Pour out all but about a tablespoon of grease
Get pan super hot and add scallops
Cook each side until the opacity reaches about a third of the way up. Set aside
Add minced shallots and saute
Add a bit of wine to get all the good bits off the pan
Cook the spinach until just wilted
Add bacon back to pan
Serve scallops on top of spinach/bacon
2013-04-11 05:15:33 PM  
1 vote:
I put a couple of pillows on the table so she can recline comfortably, put the stirrups on the chair back and enjoy tuna pie until she's gone limp.
2013-04-11 05:10:27 PM  
1 vote:
I had a Vietnamese style spring roll the other day with fresh shrimp, cabbage, ginger and scallion in it. I enjoyed it and the rice paper was so thin and light.

but when it comes down to it I like pescado very un-farked up. give me a dozen fresh oysters from NY with lemon and vinegar and I am a happy girl.
2013-04-11 05:06:20 PM  
1 vote:
Fresh Grouper filets: pan-fried in corn meal
Scallops: kabobs over wood fire
Crawfish: boiled in a giant steel tub with shrimp, sausage, potatoes, corn and a shiat-ton of creole seasoning.
2013-04-11 03:54:46 PM  
1 vote:
s3-media1.ak.yelpcdn.comView Full Size
2013-04-11 03:45:02 PM  
1 vote:

Nabb1: the biggest redneck here: Nabb1: 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.

The vast -- and I mean VAST -- majority of the tilapia on the American market is farmed (it's all farmed) in Asia. In places where there's not much in the way of regulation. Shipped in frozen, thawed, and sold to an unsuspecting public.

They are poop eaters.  Fish farms began stocking them to eat the poop generated by the other fish being raised.  Then they figured out they can sell the tilapia, too.  No matter where they came from, they were eating poop.  Either questionable, chemical and hormone-laden poop or all natural organic poop, but it was poop just the same.

So?  Don't catfish do the same, and crustaceans too?
2013-04-11 03:37:13 PM  
1 vote:
Catfish. Freshly caught = fantastic.

Filet the bastards and soak them in lemon juice, wasabi mustard, and a little bit of sweet white wine. I take 2 boxes of cornbread mix(although I'll be changing since I bought my grain mill). Add salt/pepper to taste, and give them a good coating. Fry 'em up in coconut oil.

/I sound fat
//Because I am fat
///Nom nom nom
2013-04-11 03:09:33 PM  
1 vote:
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.
2013-04-11 02:58:18 PM  
1 vote:

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.auView Full Size

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.comView Full Size
2013-04-11 02:45:42 PM  
1 vote:
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 02:40:32 PM  
1 vote:
deep fry that whiskery sumbiatch.
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