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Location: Was Midvalley Oregon; Now Eastside Seattle area
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Quote:
Originally Posted by gentlearts
Fish is expensive and has a delicate flavor. I don’t get putting a bunch of strong seasoning on it.
totally agree.
I may use a herbal in oil baste. Could basil, tarragon, sage, etc.
In a pinch a light coating of a herbal salad dressing.
A little acidity using salad a dressing, fruit vinegar, lemon juice, wine adds a bit of depth IMO.
Ginger for smelly fish.
A fish that smells fishy, more seasoning. A fresh fish doesn't smell fishy.
Never breading. Never fry. Just a little oil in pan or bake.
Location: East of Seattle since 1992, 615' Elevation, Zone 8b - originally from SF Bay Area
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When fresh Copper River Salmon was on sale for just $24/lb. last summer, we bought some to eat and froze some with the Foodsaver vacuum sealer. Last night I tried something new and simple and it was the best salmon we ever had. They were filets just under an inch thick:
Skin side down, pour melted butter over them -
Sprinkle with salt, pepper, garlic powder, and Paprika -
Put into the air fryer, set for 10 minutes at 390F
When the bell rings, remove and eat.
I have no idea whether it would work with Mahi Mahi, that's not readily available here.
Location: Was Midvalley Oregon; Now Eastside Seattle area
13,080 posts, read 7,541,093 times
Reputation: 9819
^ Try it with Black cod (at Costco. aka, Sable, butterfish) also with high fat content with a velvet texture.
Alaska fresh Salmon fillets at Freddy ~$10/#.
totally agree.
I may use a herbal in oil baste. Could basil, tarragon, sage, etc.
In a pinch a light coating of a herbal salad dressing.
A little acidity using salad a dressing, fruit vinegar, lemon juice, wine adds a bit of depth IMO.
Ginger for smelly fish.
A fish that smells fishy, more seasoning. A fresh fish doesn't smell fishy.
Never breading. Never fry. Just a little oil in pan or bake.
Fish in Seattle Washington is not that expensive.
All good suggestions, with one exception. If the fish is smelly, don't use ginger or more seasoning. Use the trash can.
If you want to try Thai curry flavors, Mae Ploy Thai curry paste is an easy shortcut. The Thai spices are very flavorful, with a bit of heat, but not burn-out-your-tastebuds hot.
I made a big pot of Thai curry yesterday for a superbowl party; there was almost nothing left at the end, even though there was a ton of other food.
super easy: bloom the spices in the paste by frying in a little oil. Add whatever meat and veggies you like (I used chicken and sweet potatoes, then added cooked and drained cabbage at the end). Add coconut milk and simmer (crockpot!) until everything is cooked. Serve over rice; I like Thai red rice, a.k.a., cargo rice.
I love curries, especially Thai curries (though I'm a bigger fan of green curries). And you're right - Mae Ploy is excellent. (I hate to b say it, but you will find it in some thai restaurants.)
But I DO think it's any curry is too much for fish. MAYBE shrimp. But fish and shrimp are expensive and I don't want to completely cover the flavor. One exception, though: muscles in red curry is brilliant.
I've never put cabbage in curry. I'll have to give that a go.
I love curries, especially Thai curries (though I'm a bigger fan of green curries). And you're right - Mae Ploy is excellent. (I hate to b say it, but you will find it in some thai restaurants.)
But I DO think it's any curry is too much for fish. MAYBE shrimp. But fish and shrimp are expensive and I don't want to completely cover the flavor. One exception, though: muscles in red curry is brilliant.
I've never put cabbage in curry. I'll have to give that a go.
I have had Indian fish curries frequently in the past month and found them to be great. I probably would use another method of preparation if I was dropping $30/ lb for a fish.
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