|
|
Post by tylerdurden on Aug 16, 2009 20:49:17 GMT -5
Cut the meat into bite size dippable chunks, then boil for a minute or two in some crab boil seasoning. Let sit in the water for a while. Then dip in drawn butter...
Not quite as good as crab but very very tasty none the less.
|
|
|
|
Post by montylfl on Aug 16, 2009 21:21:40 GMT -5
next time get a large place of alum foil. Rub down with butter. Place a few onions slices, tomato slice, Peppers slices and place the fillets on top. Season to taste, ( crab seasoning will work) and seal the foil. ( can add a little white wine of beer) place in oven or grille and steam until done.
|
|
|
|
Post by eaglesfanguy on Aug 17, 2009 21:30:11 GMT -5
Emmm Sounds good.
Cant mess up sheepshead... thats one diversely wonderfull fish for cooking.
|
|
|
|
Post by tylerdurden on Aug 18, 2009 9:35:42 GMT -5
yeah but it can get old frying it up everytime. Next recipe Im gonna try is a ceviche where I guess you cook it with lime juice and oj
|
|
|
|
Post by goindeep on Aug 18, 2009 10:15:11 GMT -5
Ceviche is tricky...you can overcook it with the citrus believe it or not. Ive made it a few times with snapper, I hear pompano is a great fish to use for it (any firm fleshed fish works good though).
Heres the recipe I tried (from the recipe thread). I only used lemon and lime juice, and it turned out pretty good. I might try adding oj next time.
Fresh Fish Ceviche
1.5 lbs fresh fish, skinned, de-boned, cut into bite size chunks
Juice of 6 limes
Juice of 4 lemons
2 tbsp fresh chopped parsley
3 tbsp fresh minced cilantro
2 tomatoes, seeded and diced
1 onion, small diced
2 avocados, diced
2 cloves fresh garlic, minced
salt and fresh cracked black pepper to taste
2 tbsp olive oil
dash tobasco
2 fresh jalapenos, seeded and chopped
In a glass, plastic, or ceramic dish (not metal or stainless), cover fish with lime and lemon juice. Cover and refrigerate for 2 to 6 hours, gently stirring once or twice to make sure all the fish is submerged in the juice until fish is no longer opaque.
Pour out half the juice and add remaining ingredients. Toss gently. Cover and refrigerate 2-4 more hours or overnight.
Serve cold in warm flour tortillas, or serve as a dip with tortilla chips.
Also can be served as an appetizer or hors d'oeuvre in a martini glass with a lime wedge on the rim and eaten with a spoon.
Ice cold beer is a must with this dish.
|
|
|
|
Post by tylerdurden on Aug 18, 2009 11:34:32 GMT -5
what did you think of it GD?
|
|
|
|
Post by goindeep on Aug 18, 2009 12:50:12 GMT -5
It was pretty good. I didn't eat it all the first day, and by the 2nd day it had taken on too much of the lime juice flavor, which was a bit much. To me, ceviche is a good snack or appetizer, but isn't hearty enough to be a meal or entree.
My favorite way to eat it is as a dip with tortilla chips.
The first time I ever had some was in Mexico a few years ago, and it was delicious. I don't even know what kind of fish it was, but it was excellent. Way better than the stuff I made. I wish I had that recipe.
|
|
|
|
Post by montylfl on Aug 23, 2009 0:21:43 GMT -5
Just remember Ceviche is not cooked seafood. It is more like "pickled" seafood. The citrus changes the protein in the fish but does not "really" cook it. The flesh gets firmer so it appears the fish is cooked but it is pickled.
Add some mexican cactus juice. That will give it a kick.
Me, I am not a raw seafood eater. I even cook sushi went bought at the store.
|
|
|
|
Post by eaglesfanguy on Aug 23, 2009 0:40:15 GMT -5
LOL@ cooked sushi... its not sushi anymore its cooked tuna!..lol.. And the first recipe ... isnt that considered Fondu?
|
|
jab
Reel Serious
Posts: 543
|
Post by jab on Aug 23, 2009 9:25:15 GMT -5
i cook sushi too
|
|
|
|
Post by montylfl on Aug 23, 2009 13:41:13 GMT -5
LOL@ cooked sushi... its not sushi anymore its cooked tuna!..lol.. And the first recipe ... isnt that considered Fondu? to me sushi taste like bait. |
|
|
|
Post by goindeep on Aug 23, 2009 19:29:54 GMT -5
LOL@ cooked sushi... its not sushi anymore its cooked tuna! LMAO. Most people believe that sushi=raw, but thats just not true. Not all sushi is raw. The term "sushi" literally means "it's sour", (which comes from the fact that the traditional form of sushi is fermented fish and rice). Sushi refers to any dish made with vinegared rice, and while raw fish is one traditional sushi ingredient, many sushi dishes contain seafood that has been cooked, while others have no seafood at all. Go to any sushi bar or restaurant and you will see raw AND cooked sushi on the menu. And the first recipe ... isnt that considered Fondu? Nope, fondue is a Swiss communal dish shared at the table in a pot over a small burner. The term is derived from the French verb fondre, which means to melt, in the past tense fondu (melted). Diners use forks to dip bits of food (most often bread) into the warm semi-liquid sauce (commonly a cheese mix). Heat is supplied underneath the pot by a wicked or gel alcohol burner or a tealight. |
|
|
|
Post by eaglesfanguy on Aug 24, 2009 19:51:54 GMT -5
I went to the melting pot. and our food was served raw and we cooked it in this pot , on a burner. Chicken 4 mins beef and shrimp 2 mins. And it was cooked in this pot of flavored boiling water.
|
|
|
|
Post by goindeep on Aug 24, 2009 20:22:41 GMT -5
Yeah but just because its on the menu at a fondue restaurant doesn't make it fondue. I suppose you could call it a variation of fondue, but actual fondue is pretty much always a melted sauce that you dip stuff in, shared by the whole table and kept hot by a burner underneath. Tomatoes, tomottos.  I've heard good things about that restaurant, my friends go there every year on their anniversary, I gotta put it on my list of places to try. |
|
|
|
Post by havetofish on Aug 27, 2009 15:01:28 GMT -5
Gimme the Ahi Tuna Sushi appetizer at Bonefish and I am a happy camper.
|
|
|
|
Post by tylerdurden on Aug 27, 2009 15:54:13 GMT -5
Gimme the Ahi Tuna Sushi appetizer at Bonefish and I am a happy camper. That and their bang bang shrimp, but if any of your are in pinellas. Ban Thai in clearwater and Sushi Rock in St. Pete are the best places Ive found for sushi. Not just the normal plane ol rolls but they customize em and make them really well |
|
|
|
Post by eaglesfanguy on Aug 27, 2009 21:05:21 GMT -5
Yeah but just because its on the menu at a fondue restaurant doesn't make it fondue. I suppose you could call it a variation of fondue, but actual fondue is pretty much always a melted sauce that you dip stuff in, shared by the whole table and kept hot by a burner underneath. Tomatoes, tomottos. I've heard good things about that restaurant, my friends go there every year on their anniversary, I gotta put it on my list of places to try. Hmmmmmmmmmm Yep Potatoe patato lol.. yea man melting pot was pretty good. The portions seem small but dammit , we couldn't finish it.. But it was a good experience. |
|
|
|
Post by goindeep on Aug 27, 2009 22:10:48 GMT -5
Cool Just got back from Joes Crab Shack in Kissimmee...it was surprisingly good. Last time a few weeks ago was so-so, but this time I had zero complaints. The appetizers were mostly really good...Calamari (good but not great), Fun-du dip (lol...shrimp, cheese, mushroom, crab) was REALLY good and the Crab Nachos are fantastic. The Steam Pots are above average. Crab tasted sweet and fresh, sausage was good, potatoes and corn were adequate, and the beer was cold. Good times. |
|
