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Old 09-03-2008, 09:25 AM   #11
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All I have to say is..yum. The picky non-fish eater loved it, too.

I did what AllenOK said to do by adding butter, garlic, salt and pepper, and a splash of white wine in one pouch. The other I did the same except I replaced wine with lemon juice and some slices of lemon. The only downer to the preparing of the meal was that I ran out of propane so had to complete the cooking in the oven! Oh well, it still tasted great, and they were already in pouches, so I don't think it made a huge difference.

I had some garden fresh cherry tomatoes that I sliced in half and sliced up some feta with and sprinked with a balsamic vinagrette, which really complimented it nicely instead of the light garden salad I had planned.

I really enjoyed the one pouch with the wine for flavour, so now I have to get out and catch some more!
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Old 09-03-2008, 09:38 AM   #12
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If something is in a pouch or covered dish, I don't think there's much difference whether it's an oven recipe or grill recipe (lid down). They are pretty much interchangeable, but you lose the fun of cooking on a grill of course.
Glad it came out great for you!
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Old 09-15-2008, 08:27 AM   #13
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I like them cooked in sauce:

I first get it deboned and cut in big filets.

In a pan, I place a bit of olive oil. In low fire, I cooked a bit of garlic, a bit of cayenne , minced onion and persil. When soft, I add a bit of tomato pure.

Then I take about 2 or 3 spoon of flour and mix it very well with the above. Little by little I add fish stock and one glass of white wine or cider. I try for salt and pepper.

Let it simmer for about 10 minutes and then I blend it so there are not small pieces....

After that, I put the fish inside (sometimes I dust it with flour so it does not break in pieces). You need to put some salt to the fish before.

After 5 minutes I add clams and prawns. I let it 5 more minutes and take it out of the fire.
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Old 09-17-2008, 02:59 PM   #14
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I prefer to cook bass whole, grill or roast in pan.

Scale, dress, score sides of fish, and toss it in there. I don't like much flavoring other than a little EVOO and sea salt, but you can toss some herbs in the cavity if you're so inclined.
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Old 09-26-2014, 10:57 PM   #15
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lurker fishing tonight.

the largies i've caught were pretty gross. i've caught hundreds and hundres of largemouth bass in my lifetime, and the ones i've cooked were all fairly nasty tasting.

i wonder if it's the water, what they eat, or maybe some subspecies that makes them taste better or worse.
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Old 09-26-2014, 11:32 PM   #16
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lurker fishing tonight.

the largies i've caught were pretty gross. i've caught hundreds and hundres of largemouth bass in my lifetime, and the ones i've cooked were all fairly nasty tasting.

i wonder if it's the water, what they eat, or maybe some subspecies that makes them taste better or worse.

That seems strange, BT.
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Old 09-26-2014, 11:35 PM   #17
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ok, i'll bite like a lunker.

what seems strange?
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Old 09-27-2014, 01:17 AM   #18
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BT, are there freshwater fish that you do like? I personally don't like any of the freshwater fish that I have tasted. I like pretty much any salt water fish.
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Old 09-27-2014, 01:51 AM   #19
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i like all kinds of freshwater trout, landlocked salmon, panfish, and perch. i will eat tilapia, and love freshwater shellfish.

i'm just wondering why i can't enjoy the fish that i know how to catch the easiest?
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Old 09-27-2014, 09:11 AM   #20
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...i've caught hundreds and hundres of largemouth bass in my lifetime, and the ones i've cooked were all fairly nasty tasting...

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That seems strange, BT.

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ok, i'll bite like a lunker.

what seems strange?

That, even though most people like lmb, you can't find one you like. It may be where you caught it or what it ate, or it could be something about your taste system that causes it.
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