What is a killer fish dish any of you have had , made , or ordered in a restaurant ??o?!
Answers: I have had stuffed flounder , assorted cafeteria stuff , recently had broiled chilean sea bass , very good . The fried stuff is ok ,like catfish . I am trying to stay away from fried .
Broiled stuffed flounder
stuffed lobster (w/crabmeat)
scallops wrapped in bacon topped with white parmesan cheesesauce iver andel hair pasta
Baked tilapia in white wine butter sauce
grilled salmon with blueberry sauce
Try grilled or broiled. White wine and butter sauces are generally thin and you can order lite.
i would high recommend a nice piece of salmon cooked on cedar wood that is one of the best, don't need much just a Lil olive oil salt pepper and lemon cook on a piece of cedar wood that's been soaked in water for about 30 min. and place on grill and that is the best my friend!!!!
Fugu is a killer fish served in some of the best sushi restaurants.
http://en.wikipedia.org/wiki/Fugu
One of my favorite to make is charred whitefish topped with parmesean. A really good thing to have with on the side is a chunky tomato salsa-not as spicy more of a savory side. Combine with tomatoes,herbs,lemon, and garlic
I tried the poisonful FUGU blow fish from Tokyo when I went there to seek some recipes and cultural shock for my restaurant down here in metro new york. I went to a licensed Osakan sushi/sashimi gastro-bar, they had sake bombs and everything. A frightful experience because they gave the poisonful organs on the dish aside from the meat. Whoa man, it was killer, it was like novacaine, I tasted it on my mouth one minute from my first taste.
The taste was like any other flounder but numbing, exotic and dangerous feel to the fish the japanese call a taboo to eat. A hundred or so, Japanese people die to the Fugu every year to unlicensed or license professionals. So, even in a professional enviornment, im still going to likely die next time I try it
I had a lovely tuna steak once,prob best Ive tasted,in the carribean.
salmon with a hard apple cider, mustard and cream sauce.
cook the fish (2 fillets) in a pan
deglaze the pan with about 1/2 cup hard apple cider
cook off the alcohol and slightly reduce
add 1/2 cup cream and 1 tablespoon whole grain mustard
whish togther and spoon over the fish
eat it
yum yum