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The Climbing Club :: View topic - Fish recipes
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Fish recipes
http://students.washington.edu/climb/forum/viewtopic.php?f=41&t=4309
Page 1 of 1

Author:  Craig Weiland [ Thu Jun 26, 2008 1:45 pm ]
Post subject:  Fish recipes

Does anyone have any unique or just plain tasty fish recipes. I love fish and I am always looking for new ways to cook it. Bonus points if it involves a grill or beer.

Author:  Obadiah Reid [ Wed Jul 02, 2008 3:40 pm ]
Post subject: 

It's not really unique... I just pan fry it with butter and lemon juice. Add a little salt and pepper, and it just can't be beat. For white fish anyway.

Author:  Gary Yngve [ Tue Jul 22, 2008 11:34 am ]
Post subject: 

what type of fish?

fresh/saltwater?

how delicate?

how oily?

Author:  Craig Weiland [ Tue Jul 22, 2008 12:37 pm ]
Post subject: 

pan fried with salt and pepper and lemon is classic, definitely hard to beat

Maybe we could start with salmon and keep it on the less oily side to start. Anything is good as long as it doesn't take way too long to make.

Author:  Gary Yngve [ Tue Jul 22, 2008 3:17 pm ]
Post subject: 

you can cook either dry or wet
dry:
bake
broil
grill
pan-fry

wet:
steam
poach

generally fish run a spectrum from delicate and white to dark and oily and strong. the former category seems to work better with wet cooking, the latter with dry cooking. the spectrum runs from say sole to halibut to salmon to mackerel.

more delicate fish need more delicate sauce/seasoning, so as not to overpower the flavors. stronger fish do well with more robust sauces.
similarly, white wines go with the more delicate fish, whereas stronger fish work well with reds.

things that work well with more delicate fish: soft flavors of lemon, butter, chives, dill, almond, etc.

things that work well with stronger fish: smoke, bacon, olives, chilis, teriyaki, etc.

in the middle you can play with various citrus flavors, sorrel, fennel/anise, spice rubs, etc.

my standard method for cooking a fillet of medium to strong fish involves pan-frying with skin down in an iron skillet on high heat for about 2 min and then putting the whole skillet under the broiler for another few min (depending on thickness).

Author:  Gary Yngve [ Tue Jul 22, 2008 3:30 pm ]
Post subject: 

the better quality fish you have, the more you can let it speak for itself. if your fish is old/fishy, then go ahead and overpower it w/ sauce.

Author:  jamesc [ Mon Mar 23, 2009 3:22 pm ]
Post subject:  Re: Fish recipes

the most awesome way to cook slmon is

1) squeeze lemon juice all over the flesh
2) Put some pepper over
3) put a bit of bazzle over it also,

wrap in tinfoil and bake in the oven, it will be beautiful!

Author:  Ian Derrington [ Wed Mar 25, 2009 10:56 pm ]
Post subject:  Re: Fish recipes

Eggs and fish. And its easy too!

Author:  Nathan Snyder [ Thu Mar 26, 2009 9:27 am ]
Post subject:  Re: Fish recipes

Craig, all of these recipes can-and should-involve beer. I suggest you simply drink while cooking.

Author:  Craig Weiland [ Thu Mar 26, 2009 12:43 pm ]
Post subject:  Re: Fish recipes

Oh i've been having my fair share of fish and beer. Probably too much of both actually. Luckily most of the fish and crab i have gotten for free from friends, it helps make up for the amount spent on beer. I recently tried to broil some halibut with some lemon and olive oil and then covered it in guacamole...delicious.

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