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  1. #3
    Senior Member dsa2780's Avatar
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    Re: Your *one* fav bottom fish recipe that ISN'T FRIED

    Square of aluminum, tablespoon or so of sesame oil on the bottom of that, slap your fillet of rockfish, halibut, ling or striper down on top of it, drizzle a bit more sesame oil on top of that. Salt, pepper to taste. Chop up a good size fistful of cilantro, 2-3 green onions and maybe some shredded fresh ginger. Sprinkle of powdered ginger works if ya don't have fresh. Throw that all on top of the fillet, then throw in some shallots or red onion slices along with some slices of tomato or the small cherry/grape tomatoes. Final deal, drop a tablespoon of that chili garlic sri racha brand sauce over the top, a tablespoon or so of soy sauce and cut a whole lime in half. Squeeze half the lime onto everything then throw the other whole half in with the fish. Wrap it all up to make a sealed foil packet and barbecue or grill it for 10-20 minutes depending on how much fish you did.

    It becomes super easy after you do it once or twice and it's my one of my favorite recipes for white fish. People who usually don't like fish seem to enjoy it. I've seen people throw some coconut milk, lemongrass and pineapple inside as well, makes it more like a curry. Either way, it's killer if you like asian flavored food. Just serve it with rice. Easy to make for a lot of people too.

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  3. #2
    Senior Member
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    Re: Your *one* fav bottom fish recipe that ISN'T FRIED

    Ingredients
    1/4 cup olive oil
    1 medium red onion, finely chopped
    1 medium zucchini, sliced into thin half moons
    2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
    8 ounces monkfish fillets, cut into 1/2 inch cubes
    1 1/2 cups Basic Tomato Sauce, or canned whole peeled tomatoes
    1 cup dry white wine
    1 pound linguine
    1/4 cup finely chopped parsley


    Directions
    1.
    Bring a large pot of salty water to boil.


    2.
    In the meantime, heat the olive oil in a large (12-inch) skillet over medium heat until almost smoking. Add the onion, thyme, and zucchini. Sauté until the onions are soft and everything is beginning to brown, 8-10 minutes.


    3.
    Add the monkfish pieces to the pan and toss, cooking until they begin to turn white, about 1 minute. Add the wine, tomato sauce or tomatoes, and a good pinch of salt. Bring to a boil then simmer until the monkfish is cooked through and the sauce has reduced some, about 10 minutes.


    4.
    Meanwhile, cook the pasta in boiling water until al dente. Drain, add the pasta to the skillet along with most of the parsley, and toss until well-combined. Serve immediately and top with any remaining parsley.
    frui vita et piscium captura
    Doing the best I can with what's left.

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  5. #1
    Salmon chaser Tifoso's Avatar
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    Your *one* fav bottom fish recipe that ISN'T FRIED

    Fried is too easy. :D

    Go...
    Fungaiolo/Cacciatore/Pescatore

    -Lou (Louis)

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