Take whatever non-oily fish you like, bread in flour/egg/panko and fry till golden brown. Set aside. Deglaze with white wine. If you don't like that, just skip to part where you add a little butter, lemon juice, capers and thyme. Or whatever you like. Pour over fish. Always a winner.
If you're looking for healthy, do it Vera Cruz style. Bake the fish with chopped tomatoes (good whole canned tomotoes will work this time of year), a little onion, black beans, lime juice, a little cilantro after it's done. You can switch this up based on what you like, I use whatever I have on hand. The tomato and onion base is the key.
I can't explain it. Love cilantro. Love salsa. Like if not tolerate most fish. Hate the taste of hot, stewed tomatoes and I find fish cooked this way (steamed in tomato juices I guess) to be bland in the way that foods that are good for me are bland.
I would likely prefer the fish baked with lemon and spices with salsa and cilantro on the side.
No need to start any additional threads about this topic, I admit this is a person preference not likely shared by many
and LOL @ Hep. Those bastards! I just want an Egg McMuffin!
I think the tagine will be better than foil in most cases. The shape makes the steam condense and fall back down on the cooking food to add a steaming effect to the roasting process. It's like an auto-baster...
Arwen, based on your dislike for tomato/fish combos I think you just said you would hate shrimp creole. Do I have to make you turn in your honorary Cajun CardTM.
Recipe from Tabasco.com:
3 slices bacon
1/2 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped celery
1 clove garlic, minced
1 1/2 tablespoons flour
1 (28-ounce) can tomatoes in tomato puree
2 teaspoons Worcestershire sauce
2 teaspoons Original TABASCO® brand Pepper Sauce
1 teaspoon salt
1 bay leaf
2 pounds shrimp, peeled and deveined
2 tablespoons chopped parsley
Hot cooked rice
Cook bacon in a large skillet or Dutch oven over medium heat until crisp; drain bacon on paper towels. Pour excess fat from skillet, leaving about 3 tablespoons drippings in pan. Add onion, green pepper, celery, and garlic to skillet and cook, stirring constantly, until vegetables are tender, about 5 minutes.
Remove from heat and blend in flour; return to heat and cook over low heat 1 minute. Stir in tomatoes, Worcestershire sauce, TABASCO® Sauce, salt, and bay leaf; cook over medium heat 10 minutes, stirring occasionally. Add shrimp, parsley, and crumbled bacon. Cook 5 to 10 minutes longer, just until shrimp are tender. Serve over rice.
Alas, I do not think I care for the Creole style of cooking.
I was just thinking that the only thing that would have made that fish dish worse would be the addition of rice. I HATE...I think it's called "Spanish rice." The tomato-ey side dish. My mantra in any Mexican restaurant is "Hold the rice" in case they bring me that stuff.
You've also got what appears to result in a steamed green pepper in there. No. No. No.
Not even the bacon could save that dish although if you want to cook it for me and send it along, I would be happy to give it an honest try as I know you are (usually) a good cook.
It's strange; I'm not a fan of green pepper myself, but it's a staple of cajun cooking and I like it when it's prepared in that style. I'm really not a big fan of stewed tomatos with fish, but my creole is good; everyone I cook shrimp creole for wants a second serving. I also do a great smoked turkey and andouillee gumbo. Here's a recipe similar to what I make. You can also throw shrimp, crawfish, or crab in there and lower the proportion of poultry and sausage, accordingly. Notice the Green Pepper!
5 tablespoons vegetable oil, divided
1/2 pound andouille or other smoked sausage, cut into 1/4-inch cubes
1 (2 1/2- to 3-pound) chicken, cut up
1 1/2 quarts water
1/3 cup all-purpose flour
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
2 cloves garlic, minced
2 bay leaves
1/2 teaspoon dried thyme
2 teaspoons Original TABASCO® brand Pepper Sauce
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup chopped green onion
2 tablespoons chopped fresh parsley
Hot cooked rice
Heat 2 tablespoons of the oil in a heavy Dutch oven over medium-high heat; add sausage and cook until browned, about 7 minutes. Remove with slotted spoon and set aside. Add chicken pieces to pot and cook until golden brown, about 10 minutes, turning occasionally. Add water and bring to a boil; cover, reduce heat to simmer, and cook until chicken is tender, about 30 minutes. Remove chicken from pot and cool slightly. Remove meat from bones, discarding skin and bones; cut meat into 1/2-inch cubes and set aside.
In a skillet over medium heat, mix remaining 3 tablespoons oil with flour and cook, stirring constantly, until roux turns dark brown, about 30 minutes. Add onion, celery, green pepper, and garlic and cook 10 minutes or until vegetables are tender; add mixture to Dutch oven along with bay leaves, thyme, TABASCO® Sauce, salt, and pepper. Bring to a boil, reduce heat, and simmer uncovered for 45 minutes. Add chicken and sausage and simmer 15 minutes longer.
Remove from heat and stir in green onion and parsley; adjust seasoning if needed. Let gumbo stand 10 to 15 minutes. To serve, mound about 1/3 cup rice in each soup bowl, then ladle about 1 cup gumbo around rice.
Nooooo! Sacre Bleu! Don't get Mexican chorizo by accident. It is often loaded with cumin and chili powder. Andouille uses red pepper and/or cayenne with onion, garlic and salt for spices. Totally different flavor if you're getting a spice-laden chorizo versus a spice-laden andouille. Squid, are you referring to Spanish chorizo?
Don't they have a lotta frenchies up there? Andouille was originally French.
It seems like a bit of a tempest in a teapot to me. Granted having official "bounties" is brainless, but don't most teams somehow reward their players for especially hard hits? They certainly don't get atta-boys for fluffy cuddly tackles.
There's a rule specifically forbidding it. Make no mistake, they're in BIG trouble with the league. As a Patriots fan, and being the petty sports fan that I am, I am relishing this. People made such a big freaking deal about spygate, and that was nothing compared to this. The bounties were for injuries. $5k for a "knockout" and $10k for a "cartoff." It's borderline criminal.
If you want to try cajun cooking, but prefer to attempt a somewhat safer route here is a recipe that has a bit more universal appeal. This is the recipe I use, it's from Tony Chachere's (the cajun seasoning blend). I don't know if you can find "Tony's", but you could substitute another cajun seasoning blend, or whatever spices you prefer.
Note that there are no tomato's, and I try to can use andouille instead of the generic "sausage" listed in the recipe. This stuff is something I make every month or two around my house.
3 pound Fryer (Cut Up)
4 tablespoon Tony Chacheres Original Creole Seasoning
4 tablespoon Margarine
4 Whole Garlic (minced)
2 Whole Chopped Celery
1 Whole Chopped Bell Pepper
1/2 pound Smoke Sausage
4 Whole Chopped Onions
3 cup Rice
6 cup Water
1: Season chicken generously with Tony Chachere's Original Creole Seasoning.
2: Add margarine to a 5 quart Dutch oven and fry chicken until brown.
3: Remove chicken from pot and add all vegetables.
4: Saute' for 10 minutes.
5: Add sausage and rice and cook for 10 minutes, mixing thoroughly.
6: Return chicken to pot; add water and stir.
7: Cover and simmer about 30 minutes or until rice is fully cooked.
Yes as a matter of fact, there is a trick to the rice to avoid that "gummy" problem. Instead of cooking the rice simultaneously with the sausage, I sautee the sausage to a nice brown, add the water and bring to a boil, THEN add the rice.
Once the rice is in, bring it to a boil again, stir, and cover and turn the heat off. Let it all steam. You should end up with fluffy rice. I also use Indian basmati rice. Rice is serious business where I'm from.
I think cooking the dry rice with the sausage makes the rice absorb the fats, and makes it slightly hydrophobic. Which makes the rice cook funky.
Thanks Funk. I will see if I can find that type of seasoning. I know I've seen some stuff from Paul Prudhomme in the stores recently. People found it weird that I couldn't find Old Bay seasoning here so I have no idea what to expect
I just saw this about the rice. I have recently discovered (I think from this bored and thank you whoever posted about it!) frozen jasmine rice at Trader Jo's. It is VERY inexpensive. There are 3 bags in the packaging. You just throw it in the microwave for 3 mins and it is absolutely PERFECT. I am not kidding.
OK, here is my basil pesto recipe: I perfected this recipe over about 5 years worth of home-grown basil.
8 cups fresh basil leaves, bunched
¼ cup olive oil (extra virgin, spring for the mid-grade stuff, it makes a difference)
1/3 cup pine nuts, walnuts or pecans
1 tbsp diced garlic
¼ grated Parmesan cheese (fresh is best)
Optional: To really fancy it up, add depth of flavor and jack up the freshness quotient, add
½ tbsp anchovy paste
Juice of 1 lime
Throw it all into the food processor until its the right consistency. Add more olive oil as needed to thin out. Too much garlic can be tamed with additional parmesan. Keeps great in the freezer. It's excellent on pizza, over pasta, or in spiral rolls.
This message has been edited by Funkenstien on Mar 8, 2012 11:10 PM