TrailWatcher
Well-Known Member
I need some Ideas on how to cook some up. The kids and I went deep sea fishing the year and I have about 40lbs to start eating.
Red Snapper
- Thread starter TrailWatcher
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JSassassin
Well-Known Member
saute in butter in skillet with a little old bay.mmmmmmmmmmmmmmm
JSassassin
Well-Known Member
redblood said:
you have obviously never had snook or grouper
I don't want to offend anyone, but I can't stand red snapper. They are nothing but a saltwater carp only not quite as good. However, snapper on the half shell is about the way I can eat one. Reminds me a lot of armadillo. When it comes to saltwater fish, there is only cod, haddock and flounder.
If you eat cod or haddock, eat it in New England or even better New Brunswick. Flounder...eat that on the Gulf Coast.
Just my opinion.
Now there is a dish that very few down here try. It is ceviche. All that is raw fish, cooked in cold citrus juice. I know, sounds terrible. It isn't. Makes a tremendous hors d over. I like bream or walleye small fillets. Soak in a combination of orange, lemon and grapefruit juice for at least 90 mintues. Serve on a cracker with a very tart seafood sauce...lots of horseraddish, fresh if you can get it.
If you eat cod or haddock, eat it in New England or even better New Brunswick. Flounder...eat that on the Gulf Coast.
Just my opinion.
Now there is a dish that very few down here try. It is ceviche. All that is raw fish, cooked in cold citrus juice. I know, sounds terrible. It isn't. Makes a tremendous hors d over. I like bream or walleye small fillets. Soak in a combination of orange, lemon and grapefruit juice for at least 90 mintues. Serve on a cracker with a very tart seafood sauce...lots of horseraddish, fresh if you can get it.
bw, you are right on about ceviche. It is awesome. Forgot where I had it last, I think is one of the many mexican restaurant's here in nashville. Just make sure it's one of the one's with a good rep, not one that serves taco bell on a hot plate.
TrailWatcher
Well-Known Member
I make Ceviche all the time, But I like to use fresh fish and grouper or sea bass is my fish of choice.
They make a dish in New Brunswick, I have no idea what it is called but they will use nothing but cod and they get them fresh off the boats coming in. I have never seen them make it, just eaten it but it is some sort of baked dish that soupy with a browned crust. Sorta a cross between chowder and a casserole. You just can't stop eating.
When it comes to seafood, I have never had better food than in New Brunswick. The funny thing is, almost no one up there eats lobster. There is a restrant in Blacks Bay that serves a seafood platter that Ruger couldn't finish. I think it was something like $9. The plate had to be 24 inches and it was loaded.
Larry Adair, at Adairs Oudoor Lodge does a chowder that will make you cry. Bruce Handley at his lodge does a baked salmon that will knock you out of your chair.
I have never seen anyone who could cook seafood like those folks. But my lobster are better.
One other dish they serve up there that is seldom seen is fiddle heads. That is a type of fern, their version of our poke. They tell me it is kinda tricky to cook. Ida Adair serves it with sauteed fresh trout and a vinegar dressing. I don't like trout but I believe the last time she fixed it for me, I ate four trout and a pound of fiddle heads.
There is some fantastic food around this country if you'll just try it. I love southwestern cooking but am terrible at it. Strange since I lived there so long. But there are some restrants in New Mexico (Vera's in Chama) that will make you weep. Get the combination green plate. Over in the Four Corners, on the Res, is a place that makes a corn chowder, $1.99 for big bowl with fry bread. Can't remember the name of it. Just killer. If there is a good restrant in WY, I never found it. Gil's in Laramie is close as I got.
Many years ago, there was a restrant in Austin that claimed to have the world's best chicken fried steak. Hills was the name. I believe they did. Dang sure the best I ever ate and very seldom could I finsh it. Steak, cream gravy, fies and tea for $3. This was in 62.
I love this forum. Why did I not know about it.
When it comes to seafood, I have never had better food than in New Brunswick. The funny thing is, almost no one up there eats lobster. There is a restrant in Blacks Bay that serves a seafood platter that Ruger couldn't finish. I think it was something like $9. The plate had to be 24 inches and it was loaded.
Larry Adair, at Adairs Oudoor Lodge does a chowder that will make you cry. Bruce Handley at his lodge does a baked salmon that will knock you out of your chair.
I have never seen anyone who could cook seafood like those folks. But my lobster are better.
One other dish they serve up there that is seldom seen is fiddle heads. That is a type of fern, their version of our poke. They tell me it is kinda tricky to cook. Ida Adair serves it with sauteed fresh trout and a vinegar dressing. I don't like trout but I believe the last time she fixed it for me, I ate four trout and a pound of fiddle heads.
There is some fantastic food around this country if you'll just try it. I love southwestern cooking but am terrible at it. Strange since I lived there so long. But there are some restrants in New Mexico (Vera's in Chama) that will make you weep. Get the combination green plate. Over in the Four Corners, on the Res, is a place that makes a corn chowder, $1.99 for big bowl with fry bread. Can't remember the name of it. Just killer. If there is a good restrant in WY, I never found it. Gil's in Laramie is close as I got.
Many years ago, there was a restrant in Austin that claimed to have the world's best chicken fried steak. Hills was the name. I believe they did. Dang sure the best I ever ate and very seldom could I finsh it. Steak, cream gravy, fies and tea for $3. This was in 62.
I love this forum. Why did I not know about it.
I have just made myself terribly hungry.
BIG D
Well-Known Member
Ditto on the cevichie. SOME mexican restarants in Memphis serve it, but not all. Regional thing I guess. Think I'll use Bowriters "recipe" and try my own. Cilantro.. ummm.
jssblues said:
I have had both many times. Snook is great. Can't stand grouper fried. Too soft textured for me, its ok blackened or on poboy but not fried. I am also a big fan of speckled trout and flounder, but red snapper is my favorite.
LA man
Well-Known Member
fresh grilled tuna is the best. PERIOD
I don't cook em any way other than fried. Whether its catfish, bream, bass,trout, grouper, or red snapper...it gets rolled in the fish fry and into the hot grease! Thats just how its supposed to be done, especially in the South :grin:
BigAl
Well-Known Member
I think its good grilled. But dont do it on a cedar plank. The cedar overpowers it.
JSassassin
Well-Known Member
ps2tech said:
redfish is awesome, especially when you catch a big one and take it straight home to cook..them things fight like a salmon
Thaw it out
Put it on some aluminum foil over a cookie pan
Pour melted butter it.
Put a good amount of Chef's Paul Prudhommes Seafood Magic(i buy mine at Kroger in the spice isle)
Pop in a 375 oven for about 11-12 min. Depends on the filets
at about 12 min, turn the broiler on high for about one min to finish it off.
Sometimes I throw some chopped up pecans on the fish the final 4-5 min.
Enjoy. I did some speckled seatrout last night just like this. Awesome.
Put it on some aluminum foil over a cookie pan
Pour melted butter it.
Put a good amount of Chef's Paul Prudhommes Seafood Magic(i buy mine at Kroger in the spice isle)
Pop in a 375 oven for about 11-12 min. Depends on the filets
at about 12 min, turn the broiler on high for about one min to finish it off.
Sometimes I throw some chopped up pecans on the fish the final 4-5 min.
Enjoy. I did some speckled seatrout last night just like this. Awesome.
