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What's your Favorite? - Page 2

post #31 of 36
3/12/01 at 7:31am
For me I love whole sea bass. In Greece it is seasoned with fresh olive oil, oregano, salt and pepper, and then roasted whole.

I am also big on Scallops. Used to prepare them by searing them and then serving them with sea urchin roe beurr blanc. Hmm rich and tasty.
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post #32 of 36
3/27/01 at 8:39am
The last time my husband and I were on the Oregon coast, we stopped in Astoria. There is this fish place right off the bay where we bought some smoked albacore jerky. I have had fish in restaurants that was excellent, but this is the only fish that makes me salivate just thinking about it. It was tender and full of flavor and delicate and chewy and salty and all of those contradictions in each bite. I wish I knew the name of the place, I think they do more than simply sell fish on the boardwalk.

~~Shimmer~~
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post #33 of 36
3/27/01 at 11:59am
Loved your lobster eating frenzy with Jean-Claude from Montreal, Crudeau.

Skate wings! Yumm. Sauteed, with a warm green salsa. Thanx for reminding me, I don't have them often enough!

Lobster (don't care where it comes from, really!) Just plain, steamed, with lots of butter. Vanilla sauce is quite good too!

Scampi: Butterflied and topped with bread crumbs and garlic butter, drops of lemon juice under the broiler.

I love shrimp, in any way you can imagine (grilled, sauteed, steamed, poached...) as long as they're cooked, I could go for shrimp right now!

These days, every Saturday night, I use my big Wok to make a Thai stir-fry (large shrimp, very finely cut chicken strips, baby corn, mushrooms, snowpeas, tofu, rice noodles, a bit of tamari, finished off with an envelope of Asian Gourmet Thai Basil stuff). Mmmmmmmmmm

Mussels à la Marinière and Skillet Mussels.

Sand dabs: simply grilled with a good olive oil, thin slices of garlic and Thai chile peppers (these little devils)! The same dish can be made with sole or flounder too!

I never say no to a nice lake trout either! Stuffed and baked is delicious or the fillets simply sauteed in the pan with orange butter.

Frog legs! Sauteed.

:cool:
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post #34 of 36
4/23/01 at 8:56pm
Seafoods always challenging on the palate.
My most interesting was when visiting Grandmother in Singapore, a few decades ago, on a sunday morning, My maternal uncle collected the glazed sandpot/casserole, drove off to the four storey mass government housing units, stopped in front of a small "eatery", parked alongside a number of other equally flashy cars, waited our turn for our Casserole.
Half rock cod fiahhead with pork, mushrooms, golden lily buds, tangerine skin, bean vermicelli, ginger, spring onions..\then back home to be enjoyed, ******* every bone and the gelatinous parts were the BEST-EST.

Steamed, poached, fried, stir fried, red cooked and simmered, versatile and nutritious.

Of course Abalone and Sharks Fin are THE banquets dishes, but home prepared is tastier still. always need good passionates eaters to share the well prepared dishes.
:rolleyes:
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post #35 of 36
5/3/01 at 9:20pm
While living in jerusalem i worked near the open market. Every week i would get a bag of baby assorted fish for 2 dollars a pound. You just throw them in the hot oil and eat with lemon juice. Fry a couple eat a couple fry a couple eat a couple fry a couple eat a
couple fry a couple eat a couple fry a couple eat a couple fry a couple eat a couple fry a couple eat a couple fry a couple eat a couple fry a couple eat a couple fry a couple eat a couple.
Now the best is red mullet - baby. You deep fry it and eat the whole thing bones head and all.
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post #36 of 36
5/4/01 at 12:07pm
Yellow tail, red snapper and tuna sashimi with soy sauce and plenty of wasabi.
Oysters rock as well as oysters fresh on a half shell
Mussels in wine sauce
Chilean sea bass grilled to perfection.
Yummmm!

:D
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