For the foodies out there
Elmo Cleghorn
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Posted 1:54 pm, 06/17/2015
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i make tarragon butter and baste the fish as it grills. sometimes i add chives to the butter as well. squeeze lemon over the fish right at the end.
i fresh pick the herbs and don't measure ... probably about a tablespoon of fresh tarragon (less if its dried, the flavor is more intense) to a stick of butter. toss in about the same amount of chives. melt the butter slowly with the herbs.
i like it with a dense fish like halibut. would probably work well on swordfish too
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Jude
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Posted 1:40 pm, 06/17/2015
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Osmosis....I use to release sheepshead till I discovered they taste similar to crab when boiled in cheesecloth and crab seasonings... helps those allergic to shellfish
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Osmosis
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Posted 1:37 pm, 06/17/2015
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I release all the fish I catch. Makes them happy.
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Jude
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Posted 1:33 pm, 06/17/2015
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Elmo how do you use it....combination with other herbs? The fish I am using is similar to tuna but flakes easily if that makes sense according to the fish mongor If that makes sense
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Elmo Cleghorn
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Posted 1:18 pm, 06/17/2015
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i love tarragon with fish
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jude
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Posted 1:12 pm, 06/17/2015
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Thanks Chendo....sounds good I love ***in or chipolte for the subtle warmth... I want to incorporate himalayan sea salt in the rub. just about a half an hour before serving I am adding chili pepper flakes to the salsa and fresh lime
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chendo
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Posted 1:03 pm, 06/17/2015
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i dont know moomfish, but heres what i like on fish..works well for pan fried, or grilled.
If you are going for the southwestern theme, use ***in, paprika, allspice, chile powder and salt and pepper. Don't forget to squeeze a lime right before serving.
Serve on a bed of shredded cabbage and jicima.
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Jude
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Posted 12:55 pm, 06/17/2015
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Has anyone ever had opah? Otherwise known as moonfish... Has it been as poke? Or seared to the right perfection Looking for a recipe for tonight. I already have made a salsa of mango, papaya and avacado? Any suggestions for grilling it... as a "rub"????
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