Cookin this big feesh

[Jennie@ifish]

The filets are over 2 inches deep!

I want to bake or broil a big fillet, and serve it with lots of yummy sauces tonight.

What temp would you put the oven on? Should I do it like Emeril and cook it hot and fast? Or slow?

Should I fill the pan with water or poach it with wine and butter, or Wha??? Anyone have any suggestions?

The rest of the dinner is cous cous, two sauces, hollandaise and bernaise, veggies, and Costco Garlic bread. Have you tried that Artesian bread at Costco? Oh my GOSH! It is SO good!

Jen

[Pilar]

Cook it? Why not do Sushi? A little Wasabe, some short grain rice cooked with rice vinegar and pickled ginger on the side. Wasabe is really strong green Japanese horseradish that burns like hell for just a few seconds and is soon completely gone.

Salmon is best when it is 'seared'. They do this at one of my favorite sushi places. The little pillow of rice gets a dab of the deadly green wasabe, you put the thin slice of fish on top and a dab of mayo on top of that.

Then you go out to the garage and get the propane torch. Turn it up pretty high and 'sear' the salmon slice until it begins to bubble and brown around the edges.

The flavor is indescribable. The roasting releases the oils and the delicious smells. Crisp on one side and raw on the other. Best salmon you'll ever eat, I kid you not.

Pssssssttttt. Albacore tuna eats like a dream when made this way too. Sushi-Land had to add that to thier menu when I kept asking for it everytime I went into the restaurant.

Congrats on you feeesh girl, I am so jealous.

John, the guy that would not know a springer if it hit him in the head. :grin:

[Jennie@ifish]

John, that does sound good!
I wonder how you really could sear it like that, at home???

Your last comment is dying for my response... but I'll just pretend I didn't think it. :smile:

Jen

[Pilar]

Jennie, you can do this at home, I do it all the time.

1) Take a chunk of filet from near the tail, no bones. lay it flat in a baggie and freeze for several days. This takes care of any parasites in the fish and removes any concerns for eating raw or partially cooked fish. The fish must be fresh and clean, not a problem judging by the shine on your chromer.

2) Thaw it out in the refrigerator.

3) Slice at an angle across the grain into 1" by 3" by 1/4" slices. If you use the very tail of the filet, divide it lengthwise in two and then slice across the grain for the thin slices.

4) Make sushi rice using short grain rice. Use some rice vinegar as a substitute for some of the water.

5) Let the rice cool to room temp and form it into 'pillows' about 1" high by 1" wide by 3" long. If you mix a little rice vinegar and water in a bowl and dip your fingers in it before forming the rice it will not stick to you.

6) Go get that propane torch! Put the Wasabe (just a little smear) on the rice and lay the slice of fish on that.

7) Dab on the mayo. Paint a 1/4" wide streak down the slice.

8) Flame on until the edges and mayo turns brown and the oils start to bubble.

Eat! And try not to get between the diners and the sushi pile. You might get trampled.

Check out Sushi-Land in Portland next time you come over to the valley and watch them do it. It is very easy once you get it figured out.

[Steelie Steve]

I'm gettin' hungry..... Pilar, that sounds so good! [img]graemlins/applause.gif[/img] [img]graemlins/applause.gif[/img]

Congrats on the fish Jen [img]graemlins/applause.gif[/img] [img]graemlins/applause.gif[/img]

[Jennie@ifish]

It's all lookin good, but tonight... What temp should I bake this filet at?

:smile:

Cut them into two thinner pieces.

[Artwo]

Bake it at 350, shouldn't take to long, maybe 30 minutes at the most. Add just a dusting of garlic powder (just a touch) to both sides, it actually draws the flavor (oils) out while baking and compliments the flavor.

JK

[Salmon Stryker]

With fish that thick, I've had the best luck at 300-325 degrees to get the inside cooked without burning the outside.

Here is another suggestion... How about steaming it. I'd never done this before, but my mother in law gave us a steamer and holy smokes! That is some good fish. I put some dill and lemon on that baby and steam it until it's done. It doesn't matter how long you cook it, it is still moist and yummy.

Either way, enjoy!

[Pilar]

Jennie, make all the chunks the same size and thickness.

I would use the tin foil boat method and the barbq.

Fold a 3 foot long sheet of aluminum foil double. Fold up each edge about an inch at a time twice. Form the foil into a cookie sheet shaped box by folding the edges and crunching the corners.

Lightly grease the bottom of the tinfoil boat with a stick of butter. Lay your fish chunks in the boat with some space between them and garnish with some lemon, a small chunk of butter on each chunk and a little thyme. You can also use crushed garlic and fresh ground pepper. Be careful not to load a bunch of stuff on top of the filet or it will not cook evenly.

You could use the oven but I much prefer the barbq because it is easier to tell when it is done and not over cook the fish. Bake in the oven at 350 for 15 - 20 minutes and look to see if it is done. DO NOT OVERCOOK!!! Put it back in if the color has not changed all the way through. See below for the color thing.

On the barbq you can see the fish cooking. It is kind of like watching pancakes cook. The edges change color from orange to pink. When the color has changed all the way to the center it is done.

What time is dinner? I can be there in 90 minutes!

Prepare a rub of
Ground Oregano 1 Tablespoon
Thyme 1 Tablespoon
Coarse Ground pepper
Garlic
Rock Salt
Don't over do it on the salt,garlic and pepper :shocked:
Brush on some Olive Oil mixed with lemon juice and melted butter.
Lightly rub mixture of spices into filet and place in broiling dish.
Cover broiling dish with aluminum foil and place in oven and cook filets at about 350 for about 45 minutes depending on thickness of filets
bon appetite

[ 05-20-2003, 11:17 PM: Message edited by: Stew ]

[Jennie@ifish]

Yeah, I like the bbq idea too, the best.

However, I've been digging this little fish or meat holder that Bill has. You just totally skin the fish, and put it in the holder. That way, you can season both sides, turn the fish, inspect it and ooh and ahh over it a whole bunch. You can really get up close and personal with it.

I think here is what we'll do:

Cover it with Stews spices, the way he said, (I like the lightly oil with one stick of butter, by the way! :smile: )... stick it in the grill holder, put some alder chips in a tin foil bowl, on top of the coals, and cook the fish offset, with the lid on for about 25 minutes... Whatdya think?

OHHHHHHH I THINK SO!!!!

MMMMMMMMMMMMMMMMMMMMMMMMMMMMM I just love this thread. Anticipation is awesome!

Come on over, if you like, John. :smile:

Thanks for all the great suggestions.

I think we'll lightly butter the foil with a stick of butter, add some really fatty chinook, lightly oiled with a cup of olive oil, and then serve it with some buttery sauces! :smile:

YYYEEEEEEEESH! I feel the pimples popping out, already!

Jen

[Cool Texan]

Jennie, what time should we come over for dinner??



If you do that searing technique, just make sure you cook it well enough. Dont want any problems.

Yeit works great on the grill too! I'm going to mix up a big batch of it so I'll always have some ready.
Anyone for Hood Canal shrimp? Going with Aunty M in the morning.
Hey Jennie trade you for a springer steak or two

[crabbait]

The rule of thumb is 10 minutes per inch of thickness. Works on the barbi at med heat and 325-350 in the oven. Check to make sure it flakes and serve!

[Pilar]

How was it, Jen?

[GutZ]

POWERBAIT? I can't friggen beleive it :whazzup:

Beauty Fish Jenny. Patience, er, a, well persistence anyway pays off!

[Jennie@ifish]

It was WONDERFUL!

Tonight? Cheeseburgers on the grill!

Jen