"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 05-26-2006, 10:28 AM   #11
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
I'm not to keen on swordfish, but I love tuna! I don't like to cook mine past medium, as this leaves the fish tender, juicy, and oh so flavorful! I prefer to grill or blacken tuna steak.

You could also do a classic Niciose salad with green beans, new potatoes, olives, tomatoes, tuna steak grilled, then sliced, and a dressing of some kind. I like a sun-dried tomato viniagrette myself.
__________________

__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 05-26-2006, 02:18 PM   #12
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
Thanks urmanic, that chutney sounds good. AllenMI, after trying the swordfish, I found that I too am not keen on it. I liked the tuna better. Nicoise salad sounds yummy. Next time I try tuna I think I will grill it.

Ironchef, the sauces you recommended were quite good, though I had to wing it a bit because I found I didnt have a lemon or lime, and only had dry spices on hand.

Thanks for everyone's help!
__________________

__________________
amber is offline   Reply With Quote
Old 05-26-2006, 03:35 PM   #13
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Quote:
Originally Posted by amber
I'd like something that doesnt mask the flavor of the fish so that I can figure out if I like it or not. Nothing raw though.
Good post, Amber, as so many people hate the taste of fish, and pile on heavy sauces, rather than get to taste the fish. To decide if you like the flavor of the fish, I would keep it simple and do a small piece as a test -- sprinkle with lemon (or lime juice), butter and dill - bake, grill, broil. I have a few sauce recipes like a shallot/cream, and on and on, but I would try it in its' most natural state first to see if you like the taste of the fish. Then you could add the cooked fish to i.e. a pasta alfredo, seafood salad or a myriad of dishes.

There is another thread requesting tuna recipes, with many good ideas.
__________________
mish is offline   Reply With Quote
Old 05-26-2006, 04:02 PM   #14
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Actually, I prefer shark to both tuna &/or swordfish, as it doesn't dry out as quickly during cooking. If you don't like your fish "rare", you can actually cook shark thru without it turning into cardboard.

However, I also either marinate swordfish/tuna/shark for 30 minutes before cooking, or cook it coated with an herbed mustard or a salsa-type sauce, or liberally coat it with herb butter, etc., etc. This helps keep it moist.
__________________
BreezyCooking is offline   Reply With Quote
Old 05-26-2006, 05:05 PM   #15
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by amber
Ironchef, the sauces you recommended were quite good, though I had to wing it a bit because I found I didnt have a lemon or lime, and only had dry spices on hand.
Amber if you get the chance, please try the aiolis with the citrus and the fresh herbs. The difference in flavor is something you'll want to try.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 05-26-2006, 06:14 PM   #16
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
Quote:
Originally Posted by ironchef
Amber if you get the chance, please try the aiolis with the citrus and the fresh herbs. The difference in flavor is something you'll want to try.
I will try it. I know there was probably a huge difference in the aiolis I made with no lemon and just dry herbs. I didnt know what else to use for the lemon so I used apple cider vinegar.
__________________
amber is offline   Reply With Quote
Old 05-27-2006, 03:57 AM   #17
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Swordfish I like grilled or broiled with just s/p and butter. Shark I really like grilled over hickory - with just s/p and butter - but broiled also works. I don't like marinades, sauces, etc. with either of these .. I enjoy the flavor of the fish.

Tuna ... eh ... yeah, marinade, add aioli, etc ... I'm less pickey. To me - tuna can stand up to being really messed with ... and I find that shark really is a more delicate flavor, although a more hearty "meat".
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 05-27-2006, 08:57 AM   #18
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,775
i've only had a good shark dish once, when it was caught and cooked almost immediately. every other time i've been able to detect a tiny bit (sometimes a lot) of that ammonia smell that is prevalent in shark meat.

for tuna, give it to me raw. if you must, just barely sear the outside.
for a dipping sauce, i like the soy-ginger sauce (it's actually a salad dressing) from rikki's gourmet, available at costco.

here's a link to their sauces: http://rikkirikki.com/recipes.html

i love a good grilled hunk of swordfish, but my favourite way has to be pan fried in evoo, served over a simple chunky tomato, white wine, and garlic sauce.
__________________

__________________
Kicking around on a piece of ground in your hometown,
waiting for someone or something to show you the way.
Um diddle diddle diddle um diddle ay
Um diddle diddle diddle um diddle ay
buckytom is online now   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:48 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.