Kai Moana

[Petra]

Food from the Sea. I love it, so bring your seafood recipes here. :hungry:


I took Zoe to the beach yesterday and on the way home, I called into the freshest fresh fish shop in the whole wide world, where I bought some bluenose fillets. Bluenose is a firm-fleshed fish, and absolutely delicious.

How we had our Bluenose last night:


I started by making a fresh citrus salsa to go with it.

Peel and dice into small pieces two oranges, half a grapefruit (I like the pink ones), and one lime. Add diced red and yellow bell peppers (capsicum), a handful of coriander (cilantro - liv won't like this recipe), about 3 tablespoons of rice wine vinegar, and about 2 tablespoons of sugar.

In a large non-stick pan, melt a knob of butter, pour in a little white wine (I had no wine here, so splashed in some lager instead :blush: ) and added some of the salsa juices. The fillets I simply sprinkled lemon pepper over, and then gently poached them in the pan with the lid on.

Once cooked, scoop liberal spoonsful of the salsa all over it and serve with minted new potatoes and a fresh green salad.


Yummy!

[Goddess Heidi]

OMG Sis,

I didnt know you cooked!! - Or did you cheat???

Sounds yummy - I might even have to try that one.

SAy Hi to Zoe for me & A hug hugs for her from me.

:D

[Petra]

Yeah, I cook sometimes. Only when I feel like it, though.


Definitely try it, it was scrumptious. A delicious summer meal.

[Ronin]

My favorite seafood gumbo (reserved for special occasions):

Big Pot
bag of frozen okra
two cans corn
two cans peas
uh...
two small cans tomato paste
one can diced tomato
crab meat (whatever amount looks good)
shrimp (I'm liking right around a pound of medium size peeled and deveined)
cajun sausage (if that's your thing...I've started to prefer it without)
one package of Mam Papaul's gumbo roux

I read the package for how much water and what goes in first...but, it's like four cups water then roux to boil...reduce heat, add peas, corn and tomato paste...add diced tomato and crab meat.

I save putting the shrimp in last because they cook fast and if you leave them in the pot too long they get chewy.

The whole cooking process in the pot is only around 30 minutes or so, stirring occasionally.

Serve with rice.

and beer

Oh...and I like toasted french bread with it as well.

[Petra]

I'm going to ask you a favour, Ronin. :girl:



Would you please, please send me a packet of Mam Papaul's gumbo roux? Please. :praying:

[Ensign Steve]

I had a filet of flounder tonight. I cooked it all by myself! In a skillet with lemon and garlic. It was frozen fresh, and it got a lot smaller once I heated it up! And I steamed a fresh artichoke to have with it.

:shock: :faint: :omg: JD cooked?!

I can't figure out the signcode.

[Petra]

The sign code is definitely fishy.

[Ronin]

I had a filet of flounder tonight. I cooked it all by myself! In a skillet with lemon and garlic. It was frozen fresh, and it got a lot smaller once I heated it up! And I steamed a fresh artichoke to have with it.

:shock: :faint: :omg: JD cooked?!

I can't figure out the signcode.

As a teen, a friend and I used to go gig flounders at night.

They were absolutely the best slow broiled in a butter sauce and served with steamed brocolli.

:hungry:

[viscousmemories]

How to use the sign tag (http://www.freethought-forum.com/forum/misc.php?do=bbcode#sign)

[Ex-zombie]

This is one of the best recipes for trout that I have found. It's easy to make.


Griddled Trout with Herbs

Ingredients
# 4 fresh trout
# 4 sprigs fresh rosemary, or 1 tbsp. dried
# 4 tbsp. soft butter
# 12 fresh mint leaves or 1 1/2 tsp. dried
# leaves from 4 sprigs fresh thyme or 1 1/2 tsp. dried
# 4 fresh sage leaves or 1 scant teaspoon dried
# 1-2 teaspoons coarse sea salt
# 4-6 grinds black pepper

Instructions

Clean the trout. Put one sprig or generous shake of rosemary down the middle of each fish. Chop remaining herbs. Add herbs, salt and pepper to the butter, mix. Coat the fish on the butter mixture. Grill fish on both sides until done, about 4 or 5 minutes. The skin should be well browned and flaking off.

[Petra]

That looks great!

When you say 'put the herbs down the middle', you're talking inside the fish, right - or are you opening the fish out flat?


Dad goes fishing for trout a lot, so I'll swap him a recipe for some fresh trout. Which is as fair a deal as you can get. :D

[Ex-zombie]

Yes, they are laid down inside the fish. Definitely not laid out flat.