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Started By
Message
pan seared fish recommendation needed
Posted on 6/14/16 at 3:34 pm
Posted on 6/14/16 at 3:34 pm
buttery.... citrusy.... crispy edges
Any recs??
TIA
Any recs??
TIA
This post was edited on 6/14/16 at 3:36 pm
9
Posted on 6/14/16 at 3:39 pm to TheEnglishman
What kind of fish?
Posted on 6/14/16 at 3:40 pm to TheEnglishman
Battered and fried with a side of chips right mate??
Posted on 6/14/16 at 3:45 pm to OTIS2
Im open to suggestions, but I am in BR.
So probably sea bass, swordfish, snapper... IDK
I never cook fish outside of deep frying so this is somewhat of an experiment.
The steakhouses around here do a pretty great job with fish. I'd like to see if I can replicate that. ex. Ruth Chris and Sullivans.
So probably sea bass, swordfish, snapper... IDK
I never cook fish outside of deep frying so this is somewhat of an experiment.
The steakhouses around here do a pretty great job with fish. I'd like to see if I can replicate that. ex. Ruth Chris and Sullivans.
This post was edited on 6/14/16 at 3:47 pm
Posted on 6/14/16 at 3:49 pm to TheEnglishman
Might lightly dredge it in seasoned cornstarch, pan sauté in a few table spoons of butter over med high heat and finish with a squeeze of lemon.
Posted on 6/14/16 at 3:53 pm to TheEnglishman
you can get any fish like this.
The key is starting with a very dry surface of the fish. pat with paper towels and season just before searing in nearly smoking oil.
when you remove from pan, squeeze lemon or lime. I may do some snapper tonight.
LINK
The key is starting with a very dry surface of the fish. pat with paper towels and season just before searing in nearly smoking oil.
when you remove from pan, squeeze lemon or lime. I may do some snapper tonight.
LINK
Posted on 6/14/16 at 4:12 pm to TheEnglishman
I'd look up a recipe for bronzed fish like Rio Mar used to serve with their puppy black drum offering. That's all I've got.
Posted on 6/14/16 at 4:28 pm to Gaston
Posted on 6/14/16 at 4:38 pm to TheEnglishman
At least the fish part looked simple.
Posted on 6/14/16 at 4:47 pm to Gaston
I was thinking the same thing. jeez
Posted on 6/14/16 at 5:01 pm to TheEnglishman
Grouper, snapper, speckled trout......it's all good.
Posted on 6/14/16 at 5:08 pm to Motorboat
That's not the version I had. I think it was just bronzed drum with a pesto and cubed potatoes. Unforgettably good.
Looks like more of a baked fish than a seared one, who knew?
Looks like more of a baked fish than a seared one, who knew?
Posted on 6/14/16 at 5:17 pm to TheEnglishman
Do you have some whore coming over this evening from swiping right or are you cooking for you and the kids?
Posted on 6/14/16 at 8:06 pm to TheEnglishman
I love blackening. Robust seasonings amply applied then quick-seared. Top with a simple crawfish andouille cream sauce or shrimp and crab sauce.
Posted on 6/14/16 at 8:27 pm to TheEnglishman
quote:
Girl and the Goat Nuoc Cham (sans blueberry preserves)
Yields: 1 cup
1/4 C. lemon juice
1/4 C. fish sauce
1/4 C. dark brown sugar
1 cloves garlic, microplaned
2 ½ Tbsp Malt Vinegar
Whisk all ingredients together
2 tablespoons butter
Your favorite fish
Pan sear your favorite type of fish over medium-high heat. Remove the cooked fish from the pan and add 2 tablespoons of butter. Allow butter to melt and brown and add nuoc cham. Whisk together and season with salt. Serve over cooked fish.
Posted on 6/14/16 at 8:45 pm to TheEnglishman
Google bronzed sea bass by the pioneer woman. While not a big fan of hers this technique is solid and very close to that Steakhouse texture etc. Also has a lemon butter shallot pan sauce to compliment. Very good, easy and I've never been disappointed
Posted on 6/15/16 at 8:37 am to TheEnglishman
I griddle most of my fish. EVOO, S & P, rosemary and garlic powder. Tried and true recipe for just about every fish you can buy at a market.
Posted on 6/15/16 at 9:29 am to alajones
rosemary? no thanks
Posted on 6/15/16 at 10:01 am to Jones
This looks delicious.
When you pan sear, are you dusting with seasoned flour...fish patted dry....searing in butter? oil?
When you pan sear, are you dusting with seasoned flour...fish patted dry....searing in butter? oil?
This post was edited on 6/15/16 at 10:01 am
Posted on 6/15/16 at 10:02 am to 4LSU2
I guess i'd go with neither here.... you sick bastard..
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