babetoo
Chef Extraordinaire
I heard the texture of Monk was comparable to a lobster tail?
i believe it is called "poor man's lobster" used to cook it a lot, don't see in super market anymore.
babe
I heard the texture of Monk was comparable to a lobster tail?
I heard the texture of Monk was comparable to a lobster tail?
I find that the fattier the fish is, the genteler you have to cook it. The high heat changes the molecular structure of the surface fat and makes it taste fishier. Salmon, for instance. Baked at low heat til still not quite set in the center, or poached, makes a less fishy taste. Liquid helps cushion it too. Wine, broth or even water for a gentle steam effect. Sear it and it can be too much for the fat in the meat. Leaner fish take to sauteeing alot better. Just butter or mild olive oil and S$P bring out the fresh taste best.
Well, I hit the local fish market today. I picked up two tuna steaks and a filet of cod that had just come in filetted and frozen on the boat. Since the cod was still frozen, I put it in the freezer for another day and cooked the tuna. It was sushi grade tuna that I marinated for about hour in a garlic and herb marinade by KC Masterpiece then broiled for 4 mins a side. I made rice and also peas for a nice dinner. The tuna was very good. DH liked it and even finished off what I couldn't finish. The market also had red snapper, orange roughy, striped bass, mahi mahi and one other I can't remember now. I will go back again and try them all at some point. Thanks for all your help!
I am not a big fan of fish but would like to learn how to cook it at home. Right now our main fish is Gorton's! I don't know the first thing about buying it. I received some fish frozen from a friend's fishing trip but don't know what kind it is. We liked it but I don't know how to get more. I don't like strong flavored fish. Any suggestions on what kind to buy and how to tell if it is good?