I like shrimp,crawfish,crab,and now bass i want to know what other fishes would i like if this is what i eat?!
i also like cajun, chinese,and mexican foods me and my husband are trying to be more versatile but i wouldn't know what things to try could someone give me some suggestions based on what i like to eat!.Www@FoodAQ@Com
Answers:
Here are two great seafood recipes- one for salmon and one for catfish, that are easy and really great!. You should try about!.com for seafood recipes- literally hundreds of them!. Just think of combos, like shrimp and mexican or bass and cajun, and type those as a search- you will come up with lots of possibilities, enjoy!
Catfish fillets are brushed with butter, coated with spices, and baked with tomatoes and chile peppers!.
Ingredients
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
4 (4 ounce) fillets catfish
1/4 cup margarine, melted
1 (10 ounce) can diced tomatoes with green chile peppers, partially drained
Directions
Preheat oven to 350 degrees F (175 degrees C)!. Lightly grease a medium baking dish!.
In a medium bowl, mix the cayenne pepper, garlic powder, dill weed, thyme, salt, and pepper!.
Brush catfish fillets with the margarine, and dip into the spice mixture to coat!.
Arrange catfish fillets in the prepared baking dish, and bake 30 minutes in the preheated oven!. Top with the partially drained diced tomatoes with green chile peppers, and continue baking 10 minutes, until fish is easily flaked with a fork!.
Blackened Salmon
6 salmon fillets, 1/2 to 3/4 inch thick, skinned
2-1/2 cup unsalted butter or margarine
1/2 cup fresh lemon juice
1-1/2 tsp cayenne pepper
1 tsp salt
2 tsp fresh ground black pepper
1 Tbsp dried thyme (do not use fresh - it will burn)
lemon wedges and parsley for garnish
trim off the thin edges of fillets as these would burn!. pat dry and
refrigerate until ready to cook!. the butter sauce adheres better to cold
fillets!. in heavy 3-quart cast-iron frying pan over medium heat, melt
butter, add lemon juice, cayenne, salt, black pepper and thyme!. stir to
blend; cool to lukewarm!.
place an empty 10-inch cast-iron skillet over high heat until bottom has a
definite white haze and begins to smoke slightly!. remove fish from
refrigerator; dip 1 fillet in warm butter sauce, coating well!. place fish
in hot skillet, taking care that spits and spatters do not burn you!. fish
will sear and cook almost immediately!. turn fillet over; blacken other
side!. repeat with remaining fillets!.
reserve remaining butter sauce!. as fillets are cooked, place them on
individual plates; keep warm!. discard accumulated butter sauce in skillet
and charred bits between batches!. when all fillets have been cooked, wipe
skillet clean and place empty skillet back on heat!. add reserved butter
sauce; carefully swirl skillet 5 or 6 times to blacken butter!. remove pan
from heat; drizzle butter over each fillet!. garnish and serve hot!.Www@FoodAQ@Com
Catfish fillets are brushed with butter, coated with spices, and baked with tomatoes and chile peppers!.
Ingredients
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
4 (4 ounce) fillets catfish
1/4 cup margarine, melted
1 (10 ounce) can diced tomatoes with green chile peppers, partially drained
Directions
Preheat oven to 350 degrees F (175 degrees C)!. Lightly grease a medium baking dish!.
In a medium bowl, mix the cayenne pepper, garlic powder, dill weed, thyme, salt, and pepper!.
Brush catfish fillets with the margarine, and dip into the spice mixture to coat!.
Arrange catfish fillets in the prepared baking dish, and bake 30 minutes in the preheated oven!. Top with the partially drained diced tomatoes with green chile peppers, and continue baking 10 minutes, until fish is easily flaked with a fork!.
Blackened Salmon
6 salmon fillets, 1/2 to 3/4 inch thick, skinned
2-1/2 cup unsalted butter or margarine
1/2 cup fresh lemon juice
1-1/2 tsp cayenne pepper
1 tsp salt
2 tsp fresh ground black pepper
1 Tbsp dried thyme (do not use fresh - it will burn)
lemon wedges and parsley for garnish
trim off the thin edges of fillets as these would burn!. pat dry and
refrigerate until ready to cook!. the butter sauce adheres better to cold
fillets!. in heavy 3-quart cast-iron frying pan over medium heat, melt
butter, add lemon juice, cayenne, salt, black pepper and thyme!. stir to
blend; cool to lukewarm!.
place an empty 10-inch cast-iron skillet over high heat until bottom has a
definite white haze and begins to smoke slightly!. remove fish from
refrigerator; dip 1 fillet in warm butter sauce, coating well!. place fish
in hot skillet, taking care that spits and spatters do not burn you!. fish
will sear and cook almost immediately!. turn fillet over; blacken other
side!. repeat with remaining fillets!.
reserve remaining butter sauce!. as fillets are cooked, place them on
individual plates; keep warm!. discard accumulated butter sauce in skillet
and charred bits between batches!. when all fillets have been cooked, wipe
skillet clean and place empty skillet back on heat!. add reserved butter
sauce; carefully swirl skillet 5 or 6 times to blacken butter!. remove pan
from heat; drizzle butter over each fillet!. garnish and serve hot!.Www@FoodAQ@Com
tilapia im not sure if thats how you spell it but you might like that, i like basically what you like and it fits very well in but taste soo good if you prepare it rightWww@FoodAQ@Com
halibut, sole, tilapia, scallops- the large onesWww@FoodAQ@Com
Red Snapper,Talapia, Whiting, SoleWww@FoodAQ@Com
Try tilapia, flounder or drum!.Www@FoodAQ@Com