Fish suggestions??

[nubster]

awwwww paulie... you've just sealed it... whilst some interesting recipes have been posted... if it tastes like it sounds then its off the menu

nova - i need something i can cook up when i get home from work tomorrow... and fish jerky sounds like it might be worse than fish tacos

thanks for the recipes mal and lucky.. i just feel like gagging when i think of fish tacos...

Fish tacos are fantastic. I made and tried some for the first time last month. I had the same thoughts but one day just said heck with it...I'm trying it. I used Tilapia and just seasoned them similar to the way I would have seasoned ground beef or chicken for regular tacos. A quick searing in a cast iron skillet with some olive oil and onto some soft tortillas. Topped with shredded lettuce, jack cheese, salsa, and sour cream topped with some Sriracha. They were excellent.

 

[LUCKYDOG]

Try the second one I put up Nubby we use that often I am dying to try the first though

 

[nubster]

I might just do that tonight. Thanks for the recipes....both look really good.

 

[Hinky]

SASHIMI!!!

Slice that belly up super thin and roll it up with some rice in nori- even if it's been frozen once it's still going to be good raw eating. The steak can be thin-sliced and served the same, or just as slivers. I love thin-slicing halibut and tuna and serving it on a frozen block of salt.

CEVICHE!!!

There are a ton of 'ceviche' recipes out there and pretty much all of them are not traditional Peruvian or Chilean. But they're pretty much all good! Most think of ceviche as almost a form of sashimi- toss the fish in a bath of lemon juice for a few minutes then eat it. That's not the way it's supposed to be made, it's supposed to 'cook' in the acid for quite a while.

1 pound fish, cut into 1 inch cubes
Lime juice (1 cup juice- the best is to squeeze a ton of wee little Key Limes, but you can use full-sized limes or concentrate if that's all you have)
Juice of 1 large orange
5 green onions, chopped
1 medium red onion, diced
1/8 cup lightly packed cilantro leafs, chopped
1/4 cup lightly packed arugula leafs, chopped
1 tomato, chopped
PEPPERS! Jalapeno, Habanero, Limo, whatever you want. Rocotos are what are traditionally used, I prefer C. chinense over annuum species but you can use whatever and however much you want. I usually chop them based upon heat- i.e. the hotter they are the finer I chop them.

DO NOT USE METAL POTS AND PANS!

• Cut the fish into cubes and place in flat bottomed glass container. Pour in enough lime and orange juice to cover the fish. Cover and refrigerate overnight, or about 4-8 hours

• Remove fish from the fridge, add all other ingredients. You can remove the lime juice or a portion of it if you wish before adding the other ingredients, it's up to you- I'll remove some of it usually.

• Cover again and refrigerate for 8-12 hours, depending on taste (some don't like so much lime)

• Remove from fridge, place in glass bowl to serve. Sprinkle with salt to taste.

 

[kauaidundee]

Spicy Hamachi sushi handrolls! Make sauce to taste out of mayo, seasame oil, Sriracha sauce, Nonami togarashi (Japenese Red pepper flake mixture), and a little salt. You can definately kick up the heat with your own "super hot" powder. Make some sushi rice (white rice with a little rice wine vinegar). Mix diced fish and sauce, get some Nori (seasoned seaweed) sheets and roll em' up! I make this all the time for family get-togethers and it's always a hit!