On Aug 7, 9:29*pm, dsi1 > wrote:
> maxine in ri wrote:
> > I learned a lesson tonight, altho there are still nuances I'd
> > appreciate help with.
>
> > But the fish was overcooked. *Didn't seem like I had cooked them that
> > long, but how would I do this and avoid overcooking the fish next
> > time?
>
> > maxine in ri
>
> All you need is practice. If you cook fish often enough, you'll get a
> sense of how long it takes - I'm sure you can't get this from book
> learning since it depends on what kind of fish you're using, cooking
> temperature and method and size of the pieces. Too many variables. Most
> of the time, folks overcook fish. The truth is that I know what it takes
> to cook ahi or mahimahi but would feel a little lost on cooking a whole
> trout.
>
> The other night I made some ahi cakes with chopped ahi and cracker
> crumbs and an egg. The main flavoring was ponzu, sesame oil, onions,
> Chinese mustard powder and a tiny bit of liquid smoke. The mix was
> pretty watery but I just scooped it out with a little ice cream scoop
> and dumped it in the fry pan. My wife's friend wanted to know the recipe
> for this tasty dish but as it goes, there is none. That was the first
> time I made it and it may be the last. Obviously you cook like this too
> - that's good.

That sounds like an interesting combination. I have a small jar of
CMP that I bought ages ago, and never seem to find a use for. Thanks
for the idea. Wouldn't have thought of the liquid smoke either. I've
been using that with the greens.

maxine in ri