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Location: Los Angeles>Little Rock>Houston>Little Rock
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I love dijon crusted fish. I usually mix equal parts dijon mustard and mayonnaise, a bit of lemon juice, and some garlic powder, salt and pepper. Spread on the fish and top with some bread crumbs mixed with melted butter and grated parmesan. Bake at 425 until fish flakes easily. I always use cod or halibut for this recipe, which is a thicker filet and it takes ~ 20 min.
Ok gang, my first attempt was last night. I made a couple salmon filets on the stove top using a non stick pan (though I still used a little olive oil cause its not the best pan). Did 8 minutes on the skin side down on medium heat and 6.5 minutes on the other side with the same heat level. I only used lemon to season it. Served it with some grilled zucchini... How did it turn out you ask? Well...
Spoiler
I'd give it a 6 out of 10. The fish was good, so thats a plus, but I still feel like I didnt get it to cook evenly. The edges were a little overdone where as the middle was perfect. Overall, a good learning experience, and I am glad I didn't TOTALLY fail!
Ok gang, my first attempt was last night. I made a couple salmon filets on the stove top using a non stick pan (though I still used a little olive oil cause its not the best pan). Did 8 minutes on the skin side down on medium heat and 6.5 minutes on the other side with the same heat level. I only used lemon to season it. Served it with some grilled zucchini... How did it turn out you ask? Well...
Spoiler
I'd give it a 6 out of 10. The fish was good, so thats a plus, but I still feel like I didnt get it to cook evenly. The edges were a little overdone where as the middle was perfect. Overall, a good learning experience, and I am glad I didn't TOTALLY fail!
I have the same problem with the edges being a little overdone. Gordon Ramsey says to score the skin side to get it more evenly cooked (fish prep starts at 2:06 in the video):
I have the same problem with the edges being a little overdone. Gordon Ramsey says to score the skin side to get it more evenly cooked (fish prep starts at 2:06 in the video):
Rainbow trout fillets. Sprinkle with lemon pepper. (Can also dab a bit of butter on it, if you like.) Broil for 8 minutes. Done.
My favorite way to make salmon:
Sprinkle fillets with a bit of salt and some cumin. Heat some olive oil in a non-stick pan over medium high. Once it's hot, place salmon fillet in skin side down, cook for four minutes. Turn fillet over (be careful so it doesn't fall apart), cook for about 3 minutes more, or until it's cooked through and flakes easily with a fork.
I love to serve this with a sauce made of light sour cream, lime juice, and cumin. Just mix it all together and let it sit for a while so the flavors will blend.
By the way, when buying salmon, I always look for wild caught, and never buy farmed. Here's some more info on the subject.
Hello. I meant to post when I first saw this. For a beginner, try the recipes on www.publix.com/aprons. Publix is a southeastern grocery chain that I talk about some in my posts. I love the Apron recipes. They are quick, easy and easily halved or doubled.
Here's why the site recipes will help you with the fish.
1. The directions are very simple and are spelled out step by step.
2. Everything is designed where it can be cooked in the grocery store. Publix runs demos based around the recipes to promote products. To the home cook this translates to quick, easy and not too many pans!
3. All nutrition information is included with the recipe.
4. Suggested sides and desserts are also included with the recipe, along with suggested substitutions.
Go to the website and you will see a search box for Publix Apron's Simple Meals Recipes. In the search box type "fish" and look at the recipes.
Conquer the basic techniques and we'll have you cooking en papillote in no time!
DM me if you have questions.
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