Well, last night was the first time I tried to cook grouper. What a
bust (especially at $17.99/lb.)

Since I'd never cooked it, I searched for something different from the
way I usually cook fish.

That was Mistake #1.

Mistake #2: Not asking all of you <G>

Mistake #3: Deciding to broil it, not in my regular oven but in my
bake/rotiss/convection/broil little oven. Didn't preheat it long
enough, nor do I think it had enough power. It took much longer to
cook than the recipe called for and even then turned out to be slightly
underdone.

Mistake#4: I put the suggested topping on it - a mix of butter,
mayonnaise and grated Parmesan cheese and was supposed to broil it "for
30 seconds, until golden and bubbly". Forget that part - the stuff
just slid off into the pan.

Lousy solution: Had to nuke it for a minute, since everything else was
ready.

Darn. I'm appealing - does anyone have a tried and true recipe for
grouper, any method? What was actually cooked enough was moist and
delicious.

Dora

limey wrote:
> Well, last night was the first time I tried to cook grouper. What a
> bust (especially at $17.99/lb.)
>
> Since I'd never cooked it, I searched for something different from the
> way I usually cook fish.
>
> That was Mistake #1.
>
> Mistake #2: Not asking all of you <G>
>
> Mistake #3: Deciding to broil it, not in my regular oven but in my
> bake/rotiss/convection/broil little oven. Didn't preheat it long
> enough, nor do I think it had enough power. It took much longer to
> cook than the recipe called for and even then turned out to be
> slightly underdone.
>
> Mistake#4: I put the suggested topping on it - a mix of butter,
> mayonnaise and grated Parmesan cheese and was supposed to broil it
> "for 30 seconds, until golden and bubbly". Forget that part - the
> stuff just slid off into the pan.
>
> Lousy solution: Had to nuke it for a minute, since everything else
> was ready.
>
> Darn. I'm appealing - does anyone have a tried and true recipe for
> grouper, any method? What was actually cooked enough was moist and
> delicious.
>
> Dora
>

I like grouper sauteed on the stove. I'll bread it with panko and cook it
in a little bit of oil or butter. I've also coated it with nuts and sauteed
it that way. It comes out well. To be honest, every time I try to bake or
broil anything other than salmon or Mah-mahi, I'm disappointed with the
results. Now, I just make it my tried and true method. It works and I'm
happy.

kili

kilikini wrote:
> limey wrote:
>>
>> Darn. I'm appealing - does anyone have a tried and true recipe for
>> grouper, any method? What was actually cooked enough was moist and
>> delicious.
>>
>> Dora
>>
>
> I like grouper sauteed on the stove. I'll bread it with panko and
> cook it in a little bit of oil or butter. I've also coated it with
> nuts and sauteed it that way. It comes out well. To be honest,
> every time I try to bake or broil anything other than salmon or
> Mah-mahi, I'm disappointed with the results. Now, I just make it my
> tried and true method. It works and I'm happy.
>
> kili

That's funny, kili! Frying with panko is the way I usually cook fish -
but made the mistake of trying something different. Not again - after
all, my English roots *demand* fried fish and chips and I betrayed
myself.

Dora

i had a recipe that sounds like your, it used Hellmann's mayo instead of
butter.. I can understand why the butter melted. too bad.. a great topping on
any plain fish oven cooked imo.

--

Laura

-Sautéed poo is still poo!

Come join us at The Dirty Old Ladies and The Dirty Old Men!
http://groups.yahoo.com/group/TheDirtyOldLadies/



"limey" > wrote in message
...
> Well, last night was the first time I tried to cook grouper. What a bust
> (especially at $17.99/lb.)
>
> Since I'd never cooked it, I searched for something different from the way I
> usually cook fish.
>
> That was Mistake #1.
>
> Mistake #2: Not asking all of you <G>
>
> Mistake #3: Deciding to broil it, not in my regular oven but in my
> bake/rotiss/convection/broil little oven. Didn't preheat it long enough, nor
> do I think it had enough power. It took much longer to cook than the recipe
> called for and even then turned out to be slightly underdone.
>
> Mistake#4: I put the suggested topping on it - a mix of butter, mayonnaise
> and grated Parmesan cheese and was supposed to broil it "for 30 seconds, until
> golden and bubbly". Forget that part - the stuff just slid off into the pan.
>
> Lousy solution: Had to nuke it for a minute, since everything else was
> ready.
>
> Darn. I'm appealing - does anyone have a tried and true recipe for grouper,
> any method? What was actually cooked enough was moist and delicious.
>
> Dora
>

"limey" > wrote in message
...
> Well, last night was the first time I tried to cook grouper. What a bust
> (especially at $17.99/lb.)
>

How thick was the filet? I have had great success baking thick grouper
filets but not thin ones. It is like they are totally different fish.

In article >,
says...
> Well, last night was the first time I tried to cook grouper. What a
> bust (especially at $17.99/lb.)
>
> Since I'd never cooked it, I searched for something different from the
> way I usually cook fish.
>
> That was Mistake #1.
>
> Mistake #2: Not asking all of you <G>
>
> Mistake #3: Deciding to broil it, not in my regular oven but in my
> bake/rotiss/convection/broil little oven. Didn't preheat it long
> enough, nor do I think it had enough power. It took much longer to
> cook than the recipe called for and even then turned out to be slightly
> underdone.
>
> Mistake#4: I put the suggested topping on it - a mix of butter,
> mayonnaise and grated Parmesan cheese and was supposed to broil it "for
> 30 seconds, until golden and bubbly". Forget that part - the stuff
> just slid off into the pan.
>
> Lousy solution: Had to nuke it for a minute, since everything else was
> ready.
>
> Darn. I'm appealing - does anyone have a tried and true recipe for
> grouper, any method? What was actually cooked enough was moist and
> delicious.


Grouper is one of the best fish. It does not take well to sauteeing or
frying, IMO, but is better baked or broiled. It is also good done in a
pouch in the microwave. It has a distinct yet mild flavor, and I would
not spoil it with too many additions.

Cooking fish is difficult because the timing is critical and a recipe
cannot really give you that. There's no substitute for experience. Keep
trying, and remember what you did each time!

--
Peter Aitken

"Peter A" > wrote
> Cooking fish is difficult because the timing is critical and a recipe
> cannot really give you that. There's no substitute for experience. Keep
> trying, and remember what you did each time!
>
I think temperature is important, as in, not too high. I also think sealing
the
fish in foil with some butter is probably a good idea. For me, the best
baked fish comes out moist and succulent. It really is delicate, so that
baking covered or sealed in foil at maybe 350F might be best.

"cybercat" > wrote in message
...
>
> "Peter A" > wrote
>> Cooking fish is difficult because the timing is critical and a recipe
>> cannot really give you that. There's no substitute for experience. Keep
>> trying, and remember what you did each time!
>>
> I think temperature is important, as in, not too high. I also think
> sealing the
> fish in foil with some butter is probably a good idea. For me, the best
> baked fish comes out moist and succulent. It really is delicate, so that
> baking covered or sealed in foil at maybe 350F might be best.
I seem to remember something about so many minutes per inch. Was this a
large uneven filet?
I'm hardly an expert, much as I'd like. My sautéed fish filets curl up.
I'm good at trout just out of the water, cleaned & sprinkled with onions &
seasoned salt, baked in foil in the coals. Time to go fishing!
Edrena

"The Joneses" > wrote
> I'm good at trout just out of the water, cleaned & sprinkled with onions &
> seasoned salt, baked in foil in the coals. Time to go fishing!

Is there anything better than fresh-caught trout? I caught them
as a child on my grandfather's boat, we took them home,
cleaned them as soon as the boat was tied up, and ate them
panfried with corn pudding, fried tomatoes and green beans
from the field.

Freshwater trout has such a clean taste, to me.

cybercat wrote:
> "Peter A" > wrote
>> Cooking fish is difficult because the timing is critical and a recipe
>> cannot really give you that. There's no substitute for experience.
>> Keep trying, and remember what you did each time!

Absolutely I will try again, Peter. I love fish and this was just the
wrong recipe.

>>
> I think temperature is important, as in, not too high. I also think
> sealing the
> fish in foil with some butter is probably a good idea. For me, the
> best baked fish comes out moist and succulent. It really is delicate,
> so that baking covered or sealed in foil at maybe 350F might be best.

That's what I'm going to try the next time. I've had some wonderful
fish cooked in foil. To answer your question, the fillets (at least it
was one large fillet, cut in half by me) was a good one inch thick.
Next time - oven - in the foil pouch.

Dora

"limey" > wrote >

To answer your question, the fillets (at least it
> was one large fillet, cut in half by me) was a good one inch thick. Next
> time - oven - in the foil pouch.
>

Oo, Dora, the thick ones are the best. Just think juices
sealed in, maybe some butter in the packet, and lower
heat. I think that will turn out great. You have me hankering
for grouper now!! I rarely buy fish because my husband only
likes it fried, and then only the mild boring varieties.

Grouper, fresh steamed asparagus, baked potato, yum!

"limey" > wrote in message
...
> Well, last night was the first time I tried to cook grouper. What a bust
> (especially at $17.99/lb.)
>
> Since I'd never cooked it, I searched for something different from the way
> I usually cook fish.
>
> That was Mistake #1.
>
> Mistake #2: Not asking all of you <G>
>
> Mistake #3: Deciding to broil it, not in my regular oven but in my
> bake/rotiss/convection/broil little oven. Didn't preheat it long enough,
> nor do I think it had enough power. It took much longer to cook than the
> recipe called for and even then turned out to be slightly underdone.
>
> Mistake#4: I put the suggested topping on it - a mix of butter,
> mayonnaise and grated Parmesan cheese and was supposed to broil it "for 30
> seconds, until golden and bubbly". Forget that part - the stuff just
> slid off into the pan.
>
> Lousy solution: Had to nuke it for a minute, since everything else was
> ready.
>
> Darn. I'm appealing - does anyone have a tried and true recipe for
> grouper, any method? What was actually cooked enough was moist and
> delicious.
>
> Dora
>

I found a recipe on epicurious for baked fish with rosemary potatoes. I
perused it for a while and realized it was pretty much the same recipe I use
for making roasted fingerlings, with fish stuck in for the last 20 minutes.

I've made it several times and grouper was by far the tastiest of the bunch.
My crew really loved it.

I've included a link below...

http://www.epicurious.com/recipes/re...s/views/230907

Hope this helps,
Jon

cybercat wrote:
> "limey" > wrote >
>
> To answer your question, the fillets (at least it
>> was one large fillet, cut in half by me) was a good one inch thick.
>> Next time - oven - in the foil pouch.
>>
>
> Oo, Dora, the thick ones are the best. Just think juices
> sealed in, maybe some butter in the packet, and lower
> heat. I think that will turn out great. You have me hankering
> for grouper now!!

Sounds wonderful - that's the way I'm going to go. A little lime or
lemon juice, maybe? Or is that too much?

I rarely buy fish because my husband only
> likes it fried, and then only the mild boring varieties.

That's the only kind we have available around here - tilapia, which I
detest, catfish, flounder, farmed salmon. Never a change. This time, I
went to a real fish market, hence my lashing myself.
>
> Grouper, fresh steamed asparagus, baked potato, yum!

Way to go, girl!

Dora

Zeppo wrote:
>
> I found a recipe on epicurious for baked fish with rosemary potatoes.
> I perused it for a while and realized it was pretty much the same
> recipe I use for making roasted fingerlings, with fish stuck in for
> the last 20 minutes.
>
> I've made it several times and grouper was by far the tastiest of the
> bunch. My crew really loved it.
>
> I've included a link below...
>
> http://www.epicurious.com/recipes/re...s/views/230907
>
> Hope this helps,
> Jon

Ah! One for the recipe box - thanks, Jon.

Dora

"limey" > wrote in message
...
> cybercat wrote:
>> "limey" > wrote >
>>
>> To answer your question, the fillets (at least it
>>> was one large fillet, cut in half by me) was a good one inch thick.
>>> Next time - oven - in the foil pouch.
>>>
>>
>> Oo, Dora, the thick ones are the best. Just think juices
>> sealed in, maybe some butter in the packet, and lower
>> heat. I think that will turn out great. You have me hankering
>> for grouper now!!
>
> Sounds wonderful - that's the way I'm going to go. A little lime or lemon
> juice, maybe? Or is that too much?
>
> I rarely buy fish because my husband only
>> likes it fried, and then only the mild boring varieties.
>
> That's the only kind we have available around here - tilapia, which I
> detest, catfish, flounder, farmed salmon. Never a change. This time, I
> went to a real fish market, hence my lashing myself.
>>
>> Grouper, fresh steamed asparagus, baked potato, yum!
>
> Way to go, girl!
>
> Dora

I stumbled unto a new Asian market that had tanks of fish in the back (talk
about fresh!), as well as frozen stuff I couldn't identify. My DH won't eat
catfish fer nothin'. Says it tastes like mud. Some do. We really like
grilled halibut steak, brushed with oo & seasoned with stuff: herbs or
chipotle/chiles for me and seasoned salt or Old Bay for him. I like stir
fried veggies & rice with. Pretty quick meal too.
Edrena

The Joneses wrote:
>
> I stumbled unto a new Asian market that had tanks of fish in the back
> (talk about fresh!), as well as frozen stuff I couldn't identify. My
> DH won't eat catfish fer nothin'. Says it tastes like mud. Some do.
> We really like grilled halibut steak, brushed with oo & seasoned with
> stuff: herbs or chipotle/chiles for me and seasoned salt or Old Bay
> for him. I like stir fried veggies & rice with. Pretty quick meal too.
> Edrena

Sounds great. Yes, the fish market had halibut, too, and I'm going to
try that next. We *never* see that in the supermarket. Tonight, we're
having a couple of crab cakes, also from the market, but hey! - I'm from
the Chesapeake Bay so at least can turn out decent ones myself. Thought
I'd give these a try, since they're huge.

Dora

limey wrote:
> Well, last night was the first time I tried to cook grouper. What a
> bust (especially at $17.99/lb.)
>
> Since I'd never cooked it, I searched for something different from the
> way I usually cook fish.
>
> That was Mistake #1.
>
> Mistake #2: Not asking all of you <G>
>
> Mistake #3: Deciding to broil it, not in my regular oven but in my
> bake/rotiss/convection/broil little oven. Didn't preheat it long
> enough, nor do I think it had enough power. It took much longer to
> cook than the recipe called for and even then turned out to be slightly
> underdone.
>
> Mistake#4: I put the suggested topping on it - a mix of butter,
> mayonnaise and grated Parmesan cheese and was supposed to broil it "for
> 30 seconds, until golden and bubbly". Forget that part - the stuff
> just slid off into the pan.
>
> Lousy solution: Had to nuke it for a minute, since everything else was
> ready.
>
> Darn. I'm appealing - does anyone have a tried and true recipe for
> grouper, any method? What was actually cooked enough was moist and
> delicious.

Most people who traditionally use grouper in their menus
stick mainly to deep frying, poaching and chowders. The
flesh tends to dry out in baking and broiling. Discard the
skin before cooking, it imparts undesirable flavor to the
finished product. The difference in texture and quality in
the many various grouper species is notable. Aside from
groupers being all white fleshed and lean, unless you know
the specific species you're handling, prejudging the flavor
and cooking qualities of market bought fish is a crap shoot.

On Wed, 23 May 2007 11:20:51 -0400, "limey" >
wrote:

>Mistake#4: I put the suggested topping on it - a mix of butter,
>mayonnaise and grated Parmesan cheese and was supposed to broil it "for
>30 seconds, until golden and bubbly". Forget that part - the stuff
>just slid off into the pan.
>
>Lousy solution: Had to nuke it for a minute, since everything else was
>ready.
>
>Darn. I'm appealing - does anyone have a tried and true recipe for
>grouper, any method? What was actually cooked enough was moist and
>delicious.
>
I've never knowingly cooked gouper, but the mayo and cheese mixture
sounds good for a bland white fish. Next time bake it, don't broil.

I learned about mayo as a topping a gazillion years ago from a
Japanese friend who put it on salmon.... I still do that occasionally.
It will take several minutes, but the mayo leavens and browns as the
fish cooks. It's very good eating!

--
See return address to reply by email

sf wrote:
> On Wed, 23 May 2007 11:20:51 -0400, "limey" >
> wrote:
>
>> Mistake#4: I put the suggested topping on it - a mix of butter,
>> mayonnaise and grated Parmesan cheese and was supposed to broil it
>> "for 30 seconds, until golden and bubbly". Forget that part - the
>> stuff just slid off into the pan.
>>
>> Lousy solution: Had to nuke it for a minute, since everything else
>> was ready.
>>
>> Darn. I'm appealing - does anyone have a tried and true recipe for
>> grouper, any method? What was actually cooked enough was moist and
>> delicious.
>>
> I've never knowingly cooked gouper, but the mayo and cheese mixture
> sounds good for a bland white fish. Next time bake it, don't broil.
>
> I learned about mayo as a topping a gazillion years ago from a
> Japanese friend who put it on salmon.... I still do that occasionally.
> It will take several minutes, but the mayo leavens and browns as the
> fish cooks. It's very good eating!

Hawaiians do the mayo thing, too. I learned about it there and I still use
the method today. It keeps the fish really moist, IMO. One thing we used
to do, was season both sides of the fish with whatever your choice is, add
some lemon juice, slather the fish with the mayo, add some lemon slices on
the top, toss on a few slivered onions and wrap the whole thing in a ti
leaf. (I used to be able to just pluck those things out of my yard.
Bummer, now that I can't!) Basically, you end up with a steamed fish even
if you bake it, but the flavor is wonderful!

If you have a local Asian store you could probably substitute luau leaf or a
banana leaf for the ti and duplicate the recipe.

kili

On Wed, 23 May 2007 20:05:52 -0700, Roy Jose Lorr >
wrote:

>Most people who traditionally use grouper in their menus
>stick mainly to deep frying, poaching and chowders. The
>flesh tends to dry out in baking and broiling. Discard the
>skin before cooking, it imparts undesirable flavor to the
>finished product. The difference in texture and quality in
>the many various grouper species is notable. Aside from
>groupers being all white fleshed and lean, unless you know
>the specific species you're handling, prejudging the flavor
>and cooking qualities of market bought fish is a crap shoot.

Most people here in Northern Florida don't poach or use grouper in
chowders. Grouper cheeks tend to be tough and strong and inexpensive,
and I know a few restaurants that use cheeks in chowder. The grouper
groupies are about evenly divided into the grillers and the fryers.
Most restaurants offer both, including my favorite, a grilled grouper
sandwich with lettuce, tomato, and tartar sauce. Restaurants also
offer blackened grouper. There are two species sold here, known only
as black and red. Red has the stronger flavor of the two and is less
expensive. Black is the top of the line, with good texture and mild
flavor. Red is mostly the one deep fried or blackened, while black
grouper is mostly grilled. It is a waste of good, expensive fish to
deep fry black grouper. I buy black grouper fillets in my seafood
store and grill them. I agree with you that it tends to dry out, so I
baste the fillets with olive oil or butter, and the grill time is so
short that they turn out great. I keep my grill clean, but I always
give it an extra going over before grilling grouper, because it is so
mild it will pick up the flavor of any particles from previous use,
moreso than most other foods. It is upsetting to have 12 bucks worth
of black grouper taste like yesterday's hamburgers.

"kilikini" wrote:
>
> Hawaiians do the mayo thing, too. I learned about it there and I still use
> the method today. It keeps the fish really moist, IMO. One thing we used
> to do, was season both sides of the fish with whatever your choice is, add
> some lemon juice, slather the fish with the mayo, add some lemon slices on
> the top, toss on a few slivered onions and wrap the whole thing in a ti
> leaf. (I used to be able to just pluck those things out of my yard.
> Bummer, now that I can't!) Basically, you end up with a steamed fish even
> if you bake it, but the flavor is wonderful!
>
> If you have a local Asian store you could probably substitute luau leaf or a
> banana leaf for the ti and duplicate the recipe.

Most any Hispanic market will have packaged banana leaf in the
refrigerater section, I've seen ti leaf too. Wrapped in leaves on the
grill cooked long and slow is the best way to cook any fish especially
large whole fish... yes, you can definitely bbq fish... seafood was
the first meat bbq'd.

This was my favorite dining place in Belize:
http://www.radisson.com/belizecitybz

Scroll down to "Dining", then check out the lunch buffet menu. The
baked stuffed grouper was fabulous, and all you could eat.. was a huge
whole fish perhaps a 100 pounder set out on a slab of carved tropical
wood and well decorated, very festive (I wish I had pictures). The
grouper was usually stuffed with shrimp or lobster (both very
plentiful and inexpensive in Belize), and with sauce consisting of
many tropical fruits, including pineapple, coconut, and of course
rum. Everything was scrumptious, except I wouldn't eat sea turtle.
Note the price; Bz$23, back when I would travel there it was more like
Bz$10, which was US$5... and still is a 2 : 1 exchange. Talk about
bargains. Believe it or not in Belize hot dogs (imported) cost much
more than lobster.

Interesting read...
Don't complain: http://ambergriscaye.com/25years/notoiletpaper.html

Sheldon

Sheldon wrote:
> "kilikini" wrote:
>>
>> Hawaiians do the mayo thing, too. I learned about it there and I
>> still use the method today. It keeps the fish really moist, IMO.
>> One thing we used to do, was season both sides of the fish with
>> whatever your choice is, add some lemon juice, slather the fish with
>> the mayo, add some lemon slices on the top, toss on a few slivered
>> onions and wrap the whole thing in a ti leaf. (I used to be able to
>> just pluck those things out of my yard. Bummer, now that I can't!)
>> Basically, you end up with a steamed fish even if you bake it, but
>> the flavor is wonderful!
>>
>> If you have a local Asian store you could probably substitute luau
>> leaf or a banana leaf for the ti and duplicate the recipe.
>
> Most any Hispanic market will have packaged banana leaf in the
> refrigerater section, I've seen ti leaf too. Wrapped in leaves on the
> grill cooked long and slow is the best way to cook any fish especially
> large whole fish... yes, you can definitely bbq fish... seafood was
> the first meat bbq'd.
>
> This was my favorite dining place in Belize:
> http://www.radisson.com/belizecitybz
>
> Scroll down to "Dining", then check out the lunch buffet menu. The
> baked stuffed grouper was fabulous, and all you could eat.. was a huge
> whole fish perhaps a 100 pounder set out on a slab of carved tropical
> wood and well decorated, very festive (I wish I had pictures). The
> grouper was usually stuffed with shrimp or lobster (both very
> plentiful and inexpensive in Belize), and with sauce consisting of
> many tropical fruits, including pineapple, coconut, and of course
> rum. Everything was scrumptious, except I wouldn't eat sea turtle.
> Note the price; Bz$23, back when I would travel there it was more like
> Bz$10, which was US$5... and still is a 2 : 1 exchange. Talk about
> bargains. Believe it or not in Belize hot dogs (imported) cost much
> more than lobster.
>
> Interesting read...
> Don't complain: http://ambergriscaye.com/25years/notoiletpaper.html
>
> Sheldon

Interesting reads to all your links, Sheldon.

Sorry, I had to laugh at the last article you posted. It's sad, but it's
kind of funny. :~)

kili

sf wrote:
>>
> I've never knowingly cooked gouper, but the mayo and cheese mixture
> sounds good for a bland white fish. Next time bake it, don't broil.

Absolutely. I'm going to bake it in foil, with a little butter and
lime, s&p.
>
> I learned about mayo as a topping a gazillion years ago from a
> Japanese friend who put it on salmon.... I still do that occasionally.
> It will take several minutes, but the mayo leavens and browns as the
> fish cooks. It's very good eating!

Mayo is used here in Maryland when making Crab Imperial. It's a topping
put on at the last minute. Good stuff. With my grouper recipe debacle,
I think the butter/mayo ratio was off. It slurped off the fish right
away, rather than coating it.

It was a learning experience. Thanks to all!

Dora

"limey" wrote:
> sf wrote:
>
> > I've never knowingly cooked gouper, but the mayo and cheese mixture
> > sounds good for a bland white fish.

Cheese with sea food is TASTE IN ASS! <G>

> Absolutely. I'm going to bake it in foil, with a little butter and
> lime, s&p.

Duh! NEVER cook seafood in aluminum (or any reactive pan), especially
not with citrus... with your name you should know that. And don't
tell me your were going to use gold foil. LOL

Sheldon

Sheldon wrote:
> "limey" wrote:
>
>> Absolutely. I'm going to bake it in foil, with a little butter and
>> lime, s&p.
>
> Duh! NEVER cook seafood in aluminum (or any reactive pan), especially
> not with citrus... with your name you should know that. And don't
> tell me your were going to use gold foil. LOL
>
> Sheldon

Back to the drawing board! <G>
Dora

On May 24, 4:38?pm, "limey" > wrote:
> Sheldon wrote:
> > "limey" wrote:
>
> >> Absolutely. I'm going to bake it in foil, with a little butter and
> >> lime, s&p.
>
> > Duh! NEVER cook seafood in aluminum (or any reactive pan), especially
> > not with citrus... with your name you should know that. And don't
> > tell me your were going to use gold foil. LOL
>
> > Sheldon
>
> Back to the drawing board! <G>
> Dora

Absent parchment paper wrap your seasoned fish fillets (with
aromatics) in a couple three lettuce leaves (that's what those dark
green outer lettuce leaves that most throw away are for). Then grill,
bake, steam, or fry with minimal fat in a non-stick pan. Only rank
amateur cooks ever use aluminum foil, many professional kitchens don't
even stock aluminum foil. I have the same roll for years and years...
I never use it to wrap food... mostly I use a bit crumpled up to tuck
under a lopsided roast to keep it from flopping over in the pan. I
can't remember the last time I used any, I know I used none so far
this year... I won't swear to last year but I don't think I used any
in 2006 either.

My ancient Dexter Russell spatula finally succumbed (fractured where
the blade meets the wood handle), so after perusing the entire net I
settled on the new All-Clad model from Williams-Sonoma... I like its
one piece construction, it's well proportioned, has nice rounded
corners, and the price is less than a Dexter Russell. This is the
first All-Clad product I've seen that appears to be worth the money.

http://tinyurl.com/39or8r

http://www.williams-sonoma.com/produ...a&cm%5Fsrc=SCH

Sheldon

Sheldon wrote:
>
> My ancient Dexter Russell spatula finally succumbed (fractured where
> the blade meets the wood handle), so after perusing the entire net I
> settled on the new All-Clad model from Williams-Sonoma... I like its
> one piece construction, it's well proportioned, has nice rounded
> corners, and the price is less than a Dexter Russell. This is the
> first All-Clad product I've seen that appears to be worth the money.
>
> Sheldon

Looks like that will last several lifetimes of use by a serious cook.
Incidentally, I just wish I had my mother's "fish slice". I've never
found one like it - the "blade" was wide and probably 8 or 9 inches
long, with a perforated surface and an offset handle. Worked like a
charm. Strange, the things we regret.

Dora

On May 24, 6:56?pm, "limey" > wrote:
> Sheldon wrote:
>
> > My ancient Dexter Russell spatula finally succumbed (fractured where
> > the blade meets the wood handle), so after perusing the entire net I
> > settled on the new All-Clad model from Williams-Sonoma... I like its
> > one piece construction, it's well proportioned, has nice rounded
> > corners, and the price is less than a Dexter Russell. This is the
> > first All-Clad product I've seen that appears to be worth the money.
>
> > Sheldon
>
> Looks like that will last several lifetimes of use by a serious cook.
> Incidentally, I just wish I had my mother's "fish slice". I've never
> found one like it - the "blade" was wide and probably 8 or 9 inches
> long, with a perforated surface and an offset handle. Worked like a
> charm. Strange, the things we regret.

Search here for <spatulas>:
http://www.bakedeco.com

Sheldon

Sheldon > wrote in news:1180047821.000526.285380
@g4g2000hsf.googlegroups.com:

> Search here for <spatulas>:
> http://www.bakedeco.com
>
> Sheldon
>
>

Thanks for the link Sheldon....found the 2 rivet spatula my mother used
most of her life. The one my dad had to repair (because one of the rivets
failed), because it was the only one that worked well for her and she
couldn't find another like it. A fine childhood remembrance.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Thu, 24 May 2007 14:34:11 -0400, "limey" >
wrote:

>sf wrote:
>>>
>> I've never knowingly cooked gouper, but the mayo and cheese mixture
>> sounds good for a bland white fish. Next time bake it, don't broil.
>
>Absolutely. I'm going to bake it in foil, with a little butter and
>lime, s&p.
>>
>> I learned about mayo as a topping a gazillion years ago from a
>> Japanese friend who put it on salmon.... I still do that occasionally.
>> It will take several minutes, but the mayo leavens and browns as the
>> fish cooks. It's very good eating!
>
>Mayo is used here in Maryland when making Crab Imperial. It's a topping
>put on at the last minute. Good stuff. With my grouper recipe debacle,
>I think the butter/mayo ratio was off. It slurped off the fish right
>away, rather than coating it.

I wasn't referring to steaming in foil! Slather the mayo (just mayo -
no butter) on top of the fish and bake. As I remember it - the result
was a little souffle on top of moist fish (if it's not overbaked, that
is). I haven't done it in years.... but have to do it soon since
you've reminded me.

>
>It was a learning experience. Thanks to all!
>
Dora, please consider setting up a mailbox somewhere that is intended
*only* for usenet purposes. That way you can check it when you
remember, usenet won't intrude on your private life, but you can write
and respond off line.




--
See return address to reply by email

sf wrote:
>>
> Dora, please consider setting up a mailbox somewhere that is intended
> *only* for usenet purposes. That way you can check it when you
> remember, usenet won't intrude on your private life, but you can write
> and respond off line.

?

Dora

Sheldon wrote:
> On May 24, 6:56?pm, "limey" > wrote:
>> Sheldon wrote:
>>
>>> My ancient Dexter Russell spatula finally succumbed (fractured where
>>> the blade meets the wood handle), so after perusing the entire net I
>>> settled on the new All-Clad model from Williams-Sonoma... I like its
>>> one piece construction, it's well proportioned, has nice rounded
>>> corners, and the price is less than a Dexter Russell. This is the
>>> first All-Clad product I've seen that appears to be worth the money.
>>
>>> Sheldon
>>
>> Looks like that will last several lifetimes of use by a serious cook.
>> Incidentally, I just wish I had my mother's "fish slice". I've never
>> found one like it - the "blade" was wide and probably 8 or 9 inches
>> long, with a perforated surface and an offset handle. Worked like a
>> charm. Strange, the things we regret.
>
> Search here for <spatulas>:
> http://www.bakedeco.com
>
> Sheldon

That's as close as I've ever seen. I'm going to order one. It's a
little different from the one I remember, which I'm sure disappeared
many years ago. In addition to everything shown in your link, the blade
was curved (almost fish-shaped). The edge on the right side was rolled
and the fish was scooped up with the side of the blade. It was great
for large whole fish, since they didn't tend to break up. However,
progress marches on.......

Dora

raymond wrote:
> On Wed, 23 May 2007 20:05:52 -0700, Roy Jose Lorr >
> wrote:
>
>
>>Most people who traditionally use grouper in their menus
>>stick mainly to deep frying, poaching and chowders. The
>>flesh tends to dry out in baking and broiling. Discard the
>>skin before cooking, it imparts undesirable flavor to the
>>finished product. The difference in texture and quality in
>>the many various grouper species is notable. Aside from
>>groupers being all white fleshed and lean, unless you know
>>the specific species you're handling, prejudging the flavor
>>and cooking qualities of market bought fish is a crap shoot.
>
>
> Most people here in Northern Florida don't poach or use grouper in
> chowders. Grouper cheeks tend to be tough and strong and inexpensive,
> and I know a few restaurants that use cheeks in chowder. The grouper
> groupies are about evenly divided into the grillers and the fryers.
> Most restaurants offer both, including my favorite, a grilled grouper
> sandwich with lettuce, tomato, and tartar sauce. Restaurants also
> offer blackened grouper. There are two species sold here, known only
> as black and red. Red has the stronger flavor of the two and is less
> expensive. Black is the top of the line, with good texture and mild
> flavor. Red is mostly the one deep fried or blackened, while black
> grouper is mostly grilled. It is a waste of good, expensive fish to
> deep fry black grouper. I buy black grouper fillets in my seafood
> store and grill them. I agree with you that it tends to dry out, so I
> baste the fillets with olive oil or butter, and the grill time is so
> short that they turn out great. I keep my grill clean, but I always
> give it an extra going over before grilling grouper, because it is so
> mild it will pick up the flavor of any particles from previous use,
> moreso than most other foods. It is upsetting to have 12 bucks worth
> of black grouper taste like yesterday's hamburgers.

Most North Americans are either Grouper newbies or haven't
seen the species in markets at all. If you go to the warm
water islands where the species is taken in its greatest
numbers and reaches the markets usually in fresh condition
you'll find the various cultures that use the fish
'traditionally': do it up deep fried, poached and in
chowders. They've had centuries to practice cooking
Grouper, including baking, steaming, broiling, grilling and
I suppose any other methods one could think of. I like
Grouper, well enough, depending on the species and how fresh
it is. I've caught the fish and sold it along with other
species off the dock in several marinas and ports. Its
popular where its not uncommon but it lags far behind Blues
and Wahoo for instance. Incidentally, several of the
Grouper species feeding off warm water reefs are like large
Barracuda, depositories of ciguatera poison. Its good to
know your source.

On Fri, 25 May 2007 11:29:11 -0400, "limey" >
wrote:

>sf wrote:
>>>
>> Dora, please consider setting up a mailbox somewhere that is intended
>> *only* for usenet purposes. That way you can check it when you
>> remember, usenet won't intrude on your private life, but you can write
>> and respond off line.
>
>?
>
>Dora

I would have taken this off line if you had an email I could have
responed to privately.

--
See return address to reply by email

sf wrote:
> On Fri, 25 May 2007 11:29:11 -0400, "limey" >
> wrote:
>
>> sf wrote:
>>>>
>>> Dora, please consider setting up a mailbox somewhere that is
>>> intended *only* for usenet purposes. That way you can check it
>>> when you remember, usenet won't intrude on your private life, but
>>> you can write and respond off line.
>>
>> ?
>>
>> Dora
>
> I would have taken this off line if you had an email I could have
> responed to privately.

My Usenet e-mail is given clearly on every post I originate, but not in
my replies, as is the custom, unless I choose to do so. I get a lot of
useful interchange and help from other posters on rec.food.cooking, so
prefer to stay that way. I'm sure others share my opinion.

Thank you so much for caring.

Dora - and since you hadn't noticed -

On Sat, 26 May 2007 11:44:00 -0400, "limey" >
wrote:

>sf wrote:
>> On Fri, 25 May 2007 11:29:11 -0400, "limey" >
>> wrote:
>>
>>> sf wrote:
>>>>>
>>>> Dora, please consider setting up a mailbox somewhere that is
>>>> intended *only* for usenet purposes. That way you can check it
>>>> when you remember, usenet won't intrude on your private life, but
>>>> you can write and respond off line.
>>>
>>> ?
>>>
>>> Dora
>>
>> I would have taken this off line if you had an email I could have
>> responed to privately.
>
>My Usenet e-mail is given clearly on every post I originate, but not in
>my replies, as is the custom, unless I choose to do so. I get a lot of
>useful interchange and help from other posters on rec.food.cooking, so
>prefer to stay that way. I'm sure others share my opinion.
>

I tried to send you a "return email" message off line at a time when
it was appropriate to do so. The return address was what you have
above: "limey" >, so I mentioned setting up a
valid emailbox specifically for usenet purposes. In the future, if
you have a valid email address attached to the email I respond to,
fine. If not, then nothing down thread will go off line. I'lll just
beat it to death in public.

>Thank you so much for caring.
>
whatever.

>Dora - and since you hadn't noticed -


We don't correspond, so I'm not making a note of that little oddity.

--
See return address to reply by email

sf wrote:
>>>
>>> I would have taken this off line if you had an email I could have
>>> responed to privately.
>>

Dora wrote:
>> My Usenet e-mail is given clearly on every post I originate, but not
>> in my replies, as is the custom, unless I choose to do so. I get a
>> lot of useful interchange and help from other posters on
>> rec.food.cooking, so prefer to stay that way. I'm sure others
>> share my opinion.
>>
>
> I tried to send you a "return email" message off line at a time when
> it was appropriate to do so. The return address was what you have
> above: "limey" ,

So" Many others do the same. That's a munged address - not too hard to
figure why. I don't like spammers.

so I mentioned setting up a
> valid emailbox specifically for usenet purposes.

It has been set up for a long time and have heard from many posters.

In the future, if
> you have a valid email address attached to the email I respond to,
> fine. If not, then nothing down thread will go off line. I'lll just
> beat it to death in public.

Doesn't bother me. However you want to show yourself.

Thank you so much for caring.
>>
> whatever.
>
>> Dora - and since you hadn't noticed -
>>
>
> We don't correspond, so I'm not making a note of that little oddity.

As you said, "Whatever"? Then why bring it up in the first place? You
were the one who wanted to write. I prefer that you not send me
personal mail, so your point is irrelevant.

Dora - and, once more,