Alright review this recipe?!
since i can't find anything that fits the bill for a WHOLE 18 inch Large Mouth Bass!.!. i thought id make one up and i would appreciate your thoughts and help
so what if i melt some butter in a pan with oregano and thyme and rub the fish down with it inside and out, throw some salt and pepper on it, then stuff the insides with cubed bell peppers, ringed onions, and a decent amount of choped garlic, and half inch cubed potatoes!. then add some butter to all of it and wrap it in foil
i have no idea what temp or cooking time!.!. im thinking 390 or 35 mins or so!.!., or any ideas on other herbs and spices that might help or work better!?Www@FoodAQ@Com
so what if i melt some butter in a pan with oregano and thyme and rub the fish down with it inside and out, throw some salt and pepper on it, then stuff the insides with cubed bell peppers, ringed onions, and a decent amount of choped garlic, and half inch cubed potatoes!. then add some butter to all of it and wrap it in foil
i have no idea what temp or cooking time!.!. im thinking 390 or 35 mins or so!.!., or any ideas on other herbs and spices that might help or work better!?Www@FoodAQ@Com
Answers:
my thoughts!.!.!.!.
The oregano and thyme are a nice combination, but you will also want to place several bay leaves on the fish while it is cooking!.
The bell peppers and onions also sound fabulous but those potatoes and garlic may give you some trouble!. Potatoes don't do well as stuffing because they are way too dense!.!.!.Personally, I think wild rice or brown rice would be a much nicer stuffing choice!. Garlic is nice BUT if you put in liberal amounts inside the fish as you are suggesting, it will overwhelm the delicate fish flavor!. I think you've be better off frying the garlic with the oregano and thyme, and leaving it on the outside of the bass!.
As far as cooking time ~ since we don't know the weight of your fish~ one of my old BH&G cookbooks gave a cooking time of 45 minutes 350 for a 1 pound stuffed fillet!. You may need to cook your fish for at least 90 minutes!.
My 1899 White House cookbook has an interesting recipe for a whole bass!. It's called Boiled Bass and you simply boil the cleaned fish in a sauce pan with a couple of tablespoons of salt!. Apparently when the fin can be removed easily from the body, the fish is ready to eat!. The White House stewards suggest serving it with half a dozen hardboiled eggs, but I think a nice Bernaise sauce would be better!.Www@FoodAQ@Com
The oregano and thyme are a nice combination, but you will also want to place several bay leaves on the fish while it is cooking!.
The bell peppers and onions also sound fabulous but those potatoes and garlic may give you some trouble!. Potatoes don't do well as stuffing because they are way too dense!.!.!.Personally, I think wild rice or brown rice would be a much nicer stuffing choice!. Garlic is nice BUT if you put in liberal amounts inside the fish as you are suggesting, it will overwhelm the delicate fish flavor!. I think you've be better off frying the garlic with the oregano and thyme, and leaving it on the outside of the bass!.
As far as cooking time ~ since we don't know the weight of your fish~ one of my old BH&G cookbooks gave a cooking time of 45 minutes 350 for a 1 pound stuffed fillet!. You may need to cook your fish for at least 90 minutes!.
My 1899 White House cookbook has an interesting recipe for a whole bass!. It's called Boiled Bass and you simply boil the cleaned fish in a sauce pan with a couple of tablespoons of salt!. Apparently when the fin can be removed easily from the body, the fish is ready to eat!. The White House stewards suggest serving it with half a dozen hardboiled eggs, but I think a nice Bernaise sauce would be better!.Www@FoodAQ@Com
Sounds great!. I would increase your cooking time to 45-50 minutes!. Check your fish!. If the meat if you can flake it with a fork it should be done!.Www@FoodAQ@Com
sounds interesting! You could always google foodnetwork or foodtv!. I think there is some rule about how long to cook per inch of meat, but I can't remember it now!. Sry, but if you were cooking pizza, THEN I could help!
p!.s!. you might want to check if the potatoes cook longer than the fish, or shorter!. Maybe cook them a little first then put them in the fish or whatever!.Www@FoodAQ@Com
p!.s!. you might want to check if the potatoes cook longer than the fish, or shorter!. Maybe cook them a little first then put them in the fish or whatever!.Www@FoodAQ@Com
Not a big fish fan here but that actually sounds good! I'd give it a try!. The worst that'll happen is you don't like it and don't do it again!.Www@FoodAQ@Com
Yours sounds good!. Here is one from Emeril:
Whole Fish Emeril-Style
1 (4 to 5 pound) fish, scales, gills and fins removed, scored 1/8-inch deep every 2-inches
1/4 cup chopped garlic
1 cup extra-virgin olive oil, plus more for serving
1 tablespoon red pepper flakes
1 lemon, zested
1 lime, zested
1 tablespoon cracked black pepper
1 cup chopped assorted fresh herbs
1 cup dry white wine
1 cup sliced yellow onions
1/2 cup julienne red pepper
2 tablespoons kosher salt
6 lemon slices, plus 2 lemons, cut into wedges, as accompaniment
6 sprigs thyme
Place the fish along with all of the other ingredients except the kosher salt into a large plastic bag and marinate for 24 hours!.
Preheat oven to 350 degrees F!. Heat a grill to medium high!.
Remove the fish from the bag and sprinkle with the kosher salt, lemons, and thyme!. Place lemon slices and thyme sprigs into the slits!. Place on the grill and cook for 5 minutes per side!. Transfer to a cookie sheet and bake in the oven for 20 minutes!. Serve with lemon wedges!.
And another one from Food and Wine Magazine:
Oven Roasted Whole Fish
1/3 cup whole bay leaves
12 dried fennel stalks (see Note)
One head-on 3-pound sea bass or red snapper, cleaned
Salt and freshly ground pepper
Extra-virgin olive oil
Lemon wedges, for serving
Preheat the oven to 500°!. On a large rimmed baking sheet, spread the bay leaves and 6 of the fennel stalks in an even layer!. Bake until well browned, about 3 minutes for the bay leaves and 6 minutes for the fennel stalks!.
Make 3 crosswise slashes down to the bone on each side of the fish!. Season the fish inside and out with salt and pepper and coat it generously all over with olive oil!. Put 2 bay leaves in each slash and put the rest of the bay leaves in the cavity, along with the baked fennel stalks!. Using a bamboo skewer, close the fish!.
Set an oiled cast-iron griddle or very sturdy baking sheet over 2 burners over moderate heat!. Put the remaining 6 fennel stalks on the griddle and cook until browned, about 5 minutes!. Set the fish on the fennel stalks, transfer the griddle to the oven and roast for about 18 minutes, or until the fish is just cooked through; the flesh should flake easily when lightly pressed!. Transfer the fish to a platter along with any juices from the griddle and season with salt and pepper!. Using 2 forks, lift the fish off the bones and arrange on plates!. Pass the olive oil and lemon wedges at the table!.
NOTES Dried fennel stalks, which add a subtle anise flavor to the fish, are available at specialty food stores!.
Hope these help!Www@FoodAQ@Com
Whole Fish Emeril-Style
1 (4 to 5 pound) fish, scales, gills and fins removed, scored 1/8-inch deep every 2-inches
1/4 cup chopped garlic
1 cup extra-virgin olive oil, plus more for serving
1 tablespoon red pepper flakes
1 lemon, zested
1 lime, zested
1 tablespoon cracked black pepper
1 cup chopped assorted fresh herbs
1 cup dry white wine
1 cup sliced yellow onions
1/2 cup julienne red pepper
2 tablespoons kosher salt
6 lemon slices, plus 2 lemons, cut into wedges, as accompaniment
6 sprigs thyme
Place the fish along with all of the other ingredients except the kosher salt into a large plastic bag and marinate for 24 hours!.
Preheat oven to 350 degrees F!. Heat a grill to medium high!.
Remove the fish from the bag and sprinkle with the kosher salt, lemons, and thyme!. Place lemon slices and thyme sprigs into the slits!. Place on the grill and cook for 5 minutes per side!. Transfer to a cookie sheet and bake in the oven for 20 minutes!. Serve with lemon wedges!.
And another one from Food and Wine Magazine:
Oven Roasted Whole Fish
1/3 cup whole bay leaves
12 dried fennel stalks (see Note)
One head-on 3-pound sea bass or red snapper, cleaned
Salt and freshly ground pepper
Extra-virgin olive oil
Lemon wedges, for serving
Preheat the oven to 500°!. On a large rimmed baking sheet, spread the bay leaves and 6 of the fennel stalks in an even layer!. Bake until well browned, about 3 minutes for the bay leaves and 6 minutes for the fennel stalks!.
Make 3 crosswise slashes down to the bone on each side of the fish!. Season the fish inside and out with salt and pepper and coat it generously all over with olive oil!. Put 2 bay leaves in each slash and put the rest of the bay leaves in the cavity, along with the baked fennel stalks!. Using a bamboo skewer, close the fish!.
Set an oiled cast-iron griddle or very sturdy baking sheet over 2 burners over moderate heat!. Put the remaining 6 fennel stalks on the griddle and cook until browned, about 5 minutes!. Set the fish on the fennel stalks, transfer the griddle to the oven and roast for about 18 minutes, or until the fish is just cooked through; the flesh should flake easily when lightly pressed!. Transfer the fish to a platter along with any juices from the griddle and season with salt and pepper!. Using 2 forks, lift the fish off the bones and arrange on plates!. Pass the olive oil and lemon wedges at the table!.
NOTES Dried fennel stalks, which add a subtle anise flavor to the fish, are available at specialty food stores!.
Hope these help!Www@FoodAQ@Com
rosemary or basil I think oregono might be overkillWww@FoodAQ@Com
It sounds delicious!. Maybe some paprika and/or cilanto could also help!. Perhaps in place of oregano, in cilantro's case, if you don't want too much of an herbal flavor!.
35 minutes may not cut it!. 40 might make it flakier!.Www@FoodAQ@Com
35 minutes may not cut it!. 40 might make it flakier!.Www@FoodAQ@Com