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Started By
Message
What fish to pick up at Whole Foods?
Posted on 5/9/18 at 3:51 pm
Posted on 5/9/18 at 3:51 pm
Heading to WF to pick up some fish.
What should I get?
And what’s your favorite recipe to cook it?
What should I get?
And what’s your favorite recipe to cook it?
10
Posted on 5/9/18 at 3:57 pm to Lookin4Par
If they have Cobia (lemonfish, ling) get that and broil or grill. I usually use garlic, olive oil, butter, sea salt, and black pepper. A touch of Old Bay.
If not Cobia, I'd just as soon get drum.
Tuna Steak good too. Same marinade but ginger and soy, green onion.
I have an old Chambers with a broiler on the top. I like to cook fish in it, among other things.
If not Cobia, I'd just as soon get drum.
Tuna Steak good too. Same marinade but ginger and soy, green onion.
I have an old Chambers with a broiler on the top. I like to cook fish in it, among other things.
This post was edited on 5/9/18 at 3:58 pm
Posted on 5/9/18 at 3:58 pm to Lookin4Par
Chilean sea bass. Coat in olive oil, s&p, top with lemon slices, fresh rosemary, halved cherry tomatoes, and butter. Wrap in tin foil. Bake at 400 for 30 minutes.
Posted on 5/9/18 at 4:01 pm to Lookin4Par
I usually get coho or sockeye salmon there. Keep it simple, Marinade it olive oil, soy, squirt of mustard salt & pepper. Grill over charcoal low heat (230-250)on cedar plank (buy cedar fence picket at home depot and cut to link-soak for 3 or 4 hours before use. I put plank on fire, let it smoke, flip over and put fish on charred side). Don't over cook...better to under cook. Swordfish is another great fish to grill low and slow.
Posted on 5/9/18 at 4:01 pm to Lookin4Par
Grouper
Posted on 5/9/18 at 4:12 pm to Lookin4Par
i would skip the fish counter and go get them to cut you some denver steaks. If you insist on something from the see i would get the steaks and get some scallops.
This post was edited on 5/9/18 at 4:14 pm
Posted on 5/9/18 at 4:16 pm to CarRamrod
Why you don’t like their selection ?
Posted on 5/9/18 at 4:18 pm to little billy
quote:Damn son. It takes that long to cook it?
Wrap in tin foil. Bake at 400 for 30 minutes.
When I cook grouper I usually put it on the pit for 10-15 minutes at 350-400 degrees.
I didnt think seabass would take that much longer
Posted on 5/9/18 at 4:22 pm to lsupride87
It wpuld take about 10 - 15 minutes if it was exposed and not topped with stuff. With the stuff and being wrapped in foil it takes longer. For you, pride, I will adjust the cook time to 25 minutes
Posted on 5/9/18 at 4:26 pm to little billy
I’ve never cooked sea bass in my life. Was just asking
Seems long for a fish to cook it
Seems long for a fish to cook it
Posted on 5/9/18 at 4:27 pm to Lookin4Par
quote:because i offshore fish regularly an am spoiled with fresh fish. I dont ever buy fish.
Why you don’t like their selection ?
Posted on 5/9/18 at 4:30 pm to lsupride87
Its because of the method. Sea bass by itself is delicate and flaky and doesn't take long to cook
Posted on 5/9/18 at 4:36 pm to Lookin4Par
Chilean seabass
Posted on 5/9/18 at 4:37 pm to Lookin4Par
I would wait until tomorrow because they get their fresh fish on Thursday.
Ask them to order some fresh sardines and grill with olive oil and sea salt. Serve with boiled potatos.
Or look up Emeril sardine recipe with olives.
Ask them to order some fresh sardines and grill with olive oil and sea salt. Serve with boiled potatos.
Or look up Emeril sardine recipe with olives.
Posted on 5/9/18 at 5:49 pm to Lookin4Par
Sea bass.
Salt, pepper and a little oil. Drop on a scalding hot skillet and set under the broiler for 5-8 minutes. Squeeze of lemon and go to town.
It really doesn't get any better than sea bass.
Salt, pepper and a little oil. Drop on a scalding hot skillet and set under the broiler for 5-8 minutes. Squeeze of lemon and go to town.
It really doesn't get any better than sea bass.
Posted on 5/9/18 at 6:42 pm to Lookin4Par
Alaskan halibut and grill with just a touch of lemon butter
Posted on 5/9/18 at 8:06 pm to Tigerpaw123
I went with seabass.
Paired with angel hair sautéed with butter, lemon, salt, pepper, minced garlic, shallots, arugula, crimini shrooms, grape tomatoes and shave Parmesan, also tossed with capers, basil and truffle oil.
The pasta ended up delicious. I couldn’t discern and enjoy the individual flavors, but together it was tasty and succulent.
Paired with Sauvignon blanc from South Africa.
Paired with angel hair sautéed with butter, lemon, salt, pepper, minced garlic, shallots, arugula, crimini shrooms, grape tomatoes and shave Parmesan, also tossed with capers, basil and truffle oil.
The pasta ended up delicious. I couldn’t discern and enjoy the individual flavors, but together it was tasty and succulent.
Paired with Sauvignon blanc from South Africa.
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