~ Something's FISHY In Here ~?!
We will be going fishing tonight and if we catch a fish then I would like to cook it!.!.!.
However I have no flippin idea on how to gut it or cook it!Www@FoodAQ@Com
However I have no flippin idea on how to gut it or cook it!Www@FoodAQ@Com
Answers:
Pan Fried White Fish
1 1/4 pounds sea bass fillets, skin on
Coarse salt and cracked black pepper
1/2 cup all-purpose flour, to coat fish
2 teaspoons olive oil
Unwrap fish but leave it on the butcher paper!. Season with salt and pepper on flesh side only!. Sprinkle generously with flour, and then shake off the excess!.
In a 12-inch non-stick skillet, heat 2 teaspoons of olive oil over medium high heat until hot but not smoking!. Place the fish in the pan skin side down!. Cook until golden, about 3 to 4 minutes!. Turn the fish over and cook until the flesh is just cooked through and is no longer translucent, about 3 more minutes, depending on the thickness of your fish!. Serves 4
LEMON BAKED FISH
Yield: 6 Servings
1 lb Flounder or haddock fillets
-- fresh or frozen
1 tb Butter or margarine
4 ts Lemon juice
1 ts Lemon rind, grated
1/8 ts Salt
1 ds Pepper
1/8 ts Rosemary
Thaw frozen fish!. Preheat oven to 350 F (moderate)!.
Divide frozen fish into 6 servings!. Place in single layer in a
baking pan!. Mix fat, lemon juice, lemon rind, salt, pepper, and
rosemary!. Pour over fish!. Bake for 25 minutes or until fish flakes
easily when tested with a fork!.
Calories per 2-ounce serving: About 130
Baked Fish Fillets
Fillets
Salt
Pepper
Lemon juice
Hellmann’s? mayonnaise
Salt and pepper fillets and squeeze lemon juice over them!. Cover one side with mayonnaise 1/4-inch thick!. Bake at 450 degrees F for 15 minutes or until fish flakes!.Www@FoodAQ@Com
1 1/4 pounds sea bass fillets, skin on
Coarse salt and cracked black pepper
1/2 cup all-purpose flour, to coat fish
2 teaspoons olive oil
Unwrap fish but leave it on the butcher paper!. Season with salt and pepper on flesh side only!. Sprinkle generously with flour, and then shake off the excess!.
In a 12-inch non-stick skillet, heat 2 teaspoons of olive oil over medium high heat until hot but not smoking!. Place the fish in the pan skin side down!. Cook until golden, about 3 to 4 minutes!. Turn the fish over and cook until the flesh is just cooked through and is no longer translucent, about 3 more minutes, depending on the thickness of your fish!. Serves 4
LEMON BAKED FISH
Yield: 6 Servings
1 lb Flounder or haddock fillets
-- fresh or frozen
1 tb Butter or margarine
4 ts Lemon juice
1 ts Lemon rind, grated
1/8 ts Salt
1 ds Pepper
1/8 ts Rosemary
Thaw frozen fish!. Preheat oven to 350 F (moderate)!.
Divide frozen fish into 6 servings!. Place in single layer in a
baking pan!. Mix fat, lemon juice, lemon rind, salt, pepper, and
rosemary!. Pour over fish!. Bake for 25 minutes or until fish flakes
easily when tested with a fork!.
Calories per 2-ounce serving: About 130
Baked Fish Fillets
Fillets
Salt
Pepper
Lemon juice
Hellmann’s? mayonnaise
Salt and pepper fillets and squeeze lemon juice over them!. Cover one side with mayonnaise 1/4-inch thick!. Bake at 450 degrees F for 15 minutes or until fish flakes!.Www@FoodAQ@Com
The link at the bottom is a step by step guide!.
Baked Trout!.
3 tablespoons butter
3 tablespoons vegetable oil
6 cups sliced mixed fresh wild mushrooms (such as portobello, crimini and stemmed shiitake; about 12 ounces)
1 1/2 cups chopped onion
1 large celery stalk, chopped
3 tablespoons minced fresh parsley
1 1/2 teaspoons dried thyme
3 ounces thinly sliced prosciutto, chopped
4 whole trout (about 12 ounces each), cleaned!.
2 tablespoons fresh lemon juice
1/4 cup (1/2 stick) butter, melted
PreparationMelt 3 tablespoons butter with oil in heavy large skillet over medium heat!. Add mushrooms, onion, celery, parsley and thyme; cook until mushrooms brown and all liquid evaporates, stirring frequently, about 20 minutes!. Remove from heat!. Stir in prosciutto!. Season filling to taste with salt and pepper!. Cool!. (Filling can be prepared 1 day ahead!. Cover and refrigerate!.)
Preheat oven to 350°F!. Butter large baking sheet!. Open fish as for book!. Drizzle with lemon juice!. Sprinkle with salt and pepper!. Spoon filling over 1 side of each fish, dividing equally!. Fold second side over, enclosing filling!. Place stuffed fish on prepared sheet!. Brush outside of fish with melted butter!.
Bake until cooked through, about 30 minutes!. Transfer to platter!.Www@FoodAQ@Com
Baked Trout!.
3 tablespoons butter
3 tablespoons vegetable oil
6 cups sliced mixed fresh wild mushrooms (such as portobello, crimini and stemmed shiitake; about 12 ounces)
1 1/2 cups chopped onion
1 large celery stalk, chopped
3 tablespoons minced fresh parsley
1 1/2 teaspoons dried thyme
3 ounces thinly sliced prosciutto, chopped
4 whole trout (about 12 ounces each), cleaned!.
2 tablespoons fresh lemon juice
1/4 cup (1/2 stick) butter, melted
PreparationMelt 3 tablespoons butter with oil in heavy large skillet over medium heat!. Add mushrooms, onion, celery, parsley and thyme; cook until mushrooms brown and all liquid evaporates, stirring frequently, about 20 minutes!. Remove from heat!. Stir in prosciutto!. Season filling to taste with salt and pepper!. Cool!. (Filling can be prepared 1 day ahead!. Cover and refrigerate!.)
Preheat oven to 350°F!. Butter large baking sheet!. Open fish as for book!. Drizzle with lemon juice!. Sprinkle with salt and pepper!. Spoon filling over 1 side of each fish, dividing equally!. Fold second side over, enclosing filling!. Place stuffed fish on prepared sheet!. Brush outside of fish with melted butter!.
Bake until cooked through, about 30 minutes!. Transfer to platter!.Www@FoodAQ@Com
Hey Rock star
gutting
have a sharp ( very sharp) knife,,, enter the anus ?in and cut relocate the knife inside the intestinal cavity and cut to the jaw bone!.!. rinse in water !.!.
reach into the cavity and firmly remove the the entire intestinal organs
as for cooking Ha Ha you can eat it raw!.!.
or dry it out over a fire or fry or stew or !.!.!.!.!.
Psst,,,, don't forget the heart,,,,, and the muscle in the cheeksWww@FoodAQ@Com
gutting
have a sharp ( very sharp) knife,,, enter the anus ?in and cut relocate the knife inside the intestinal cavity and cut to the jaw bone!.!. rinse in water !.!.
reach into the cavity and firmly remove the the entire intestinal organs
as for cooking Ha Ha you can eat it raw!.!.
or dry it out over a fire or fry or stew or !.!.!.!.!.
Psst,,,, don't forget the heart,,,,, and the muscle in the cheeksWww@FoodAQ@Com
Place 4 -5 strips of bacon on the bottom of the skillet, put fish on top of bacon, season with black pepper, garlic and season salt if you would like, top with sliced onion, cover and cook til done! Yummy! Even those who think they don't like fish enjoy thisWww@FoodAQ@Com
this should help you
http://www!.ehow!.com/how_2037930_clean-pr!.!.!.Www@FoodAQ@Com
http://www!.ehow!.com/how_2037930_clean-pr!.!.!.Www@FoodAQ@Com