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Posted August 18th, 2010 | Uncategorized

Filleted:

(Fish in pan.)

2 Tbs peanut oil + 1 Tbs for cooking
6 fillets, 5-6 ounces
2 Tbs salt
2 tsp cracked black pepper
1 Tbs garlic powder
1 lime, juiced
1 Tbs soy sauce

Combine peanut oil, salt, pepper, garlic powder, lime juice, and soy sauce in a bowl. Clean fillets, removing any pin bones. Score the skin. Marinade fish for 20-30 minutes. Remove fish, and dry with paper towel. Excess liquid will cause the grease splatter. Heat remaining oil in a nonstick pan until smoking point. Carefully place fish flesh side down and cook for 4-5 minutes. Turn over and allow to cook for 5-7 minutes. Do not overcrowd the pan. Cook only 2-3 fillets at a time. Use internal thermometer to make sure fish is thoroughly cooked. Remove fish and rest. In the same pan, heat the marinade until it boils. Remove and use the marinade sauce as a final “sauce” to pour over the fish when ready to serve.

Serve quickly and eat thoroughly – including the “cheeks,” a very delicate part hidden in the fish’s jowl.)

Whole Roasted Fish:

3-4 Tbs kosher salt

2 Tbs black pepper

4 cloves garlic

3 bay leaves

1-2 cups canned vegetable broth

For basting oil:

4 Tbs olive oil

2 tsp garlic powder

2 tsp chili powder

2 tsp salt

Instructions:

Preheat oven to 375. Clean fish and put on a large baking pan or baking sheet. Score the fish every inch. Season fish on both sides, and also inside the cavity, with salt and pepper. Place garlic and bay leaves in cavity of the fish. Pour broth in the ban to create steam effect in the oven. Put fish in the oven and cook for about 30-40 minutes, using a thermometer to determine doneness. When fish is cooked, remove and rest. In a small sauté pan combine oil, garlic powder, chili powder, and salt together until fully incorporated. One tablespoon at a time, pour the hot oil directly on top of the fish to crisp the skin and infuse a different level of flavoring. Serve immediately.

Posted in Uncategorized | 1 Comment

One Response to “Big Fish Two Ways”

You will probably find that it’s not accurate enough and is regulated over too high a temperature range. Cooking takes place over a range of 100-250F and a degree of inaccuracy of + or – 10F is not critical. Cooking thermometers will reflect this.
Posted by Merrie Awkard on October 27th, 2010 at 1:45 am.

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One Response to “Big Fish Two Ways”

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