Pan seared Ling, on a bed of tomato, zuchinni, shallot, garlic, and cumin,
and sprinkled with chopped fresh dill.


The SO liked it, she said it all went well together :-)


http://tinypic.com/m/dce98j/3



--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

On Thu, 23 Sep 2010 01:24:18 GMT, Aussie
> wrote:

>Pan seared Ling, on a bed of tomato, zuchinni, shallot, garlic, and cumin,
>and sprinkled with chopped fresh dill.
>
>
>The SO liked it, she said it all went well together :-)
>
>
>http://tinypic.com/m/dce98j/3

That looks very tasty, Peter. Did you already post a recipe link?

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

>> Pan seared Ling, on a bed of tomato, zuchinni, shallot, garlic, and
>> cumin, and sprinkled with chopped fresh dill.
>>
>
> That looks very tasty, Peter. Did you already post a recipe link?

That *is* a recipe!

Bob

sf > wrote in
:

> On Thu, 23 Sep 2010 01:24:18 GMT, Aussie
> > wrote:
>
>>Pan seared Ling, on a bed of tomato, zuchinni, shallot, garlic, and
cumin,
>>and sprinkled with chopped fresh dill.
>>
>>
>>The SO liked it, she said it all went well together :-)
>>
>>
>>http://tinypic.com/m/dce98j/3
>
> That looks very tasty, Peter. Did you already post a recipe link?
>

Thanks.

No recipe per-se..... it was a combination of several and I deleted some
things and added some extras..... as usual :-)

Basically, the tomato 'sauce' is a can of crushed tomatos which were added
to some shallots and zuchinni and a couple cloves of garlic that I had
sauteed for a couple of minutes in some EVOO. After I added the can of
tomatos, I also added a teaspoon (and a good pinch) of cumin powder (to
taste/smell), mixed it all together and just had it simmering away
(reducing the liquid) while I cooked the fish.

Season the fish with some salt (and press it in) then coat in flour that I
had seasoned with ground pepper.

Get some Olive oil and a glob of butter bubbling away in a hot frypan,
cook the fish and put it on top of the tomato mix, then chop some fresh
dill and throw on top.



--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

On Thu, 23 Sep 2010 05:49:45 GMT, Aussie
> wrote:

>sf > wrote in
:
>
>> On Thu, 23 Sep 2010 01:24:18 GMT, Aussie
>> > wrote:
>>
>>>Pan seared Ling, on a bed of tomato, zuchinni, shallot, garlic, and
>cumin,
>>>and sprinkled with chopped fresh dill.
>>>
>>>
>>>The SO liked it, she said it all went well together :-)
>>>
>>>
>>>http://tinypic.com/m/dce98j/3
>>
>> That looks very tasty, Peter. Did you already post a recipe link?
>>
>
>Thanks.
>
>No recipe per-se..... it was a combination of several and I deleted some
>things and added some extras..... as usual :-)
>
>Basically, the tomato 'sauce' is a can of crushed tomatos which were added
>to some shallots and zuchinni and a couple cloves of garlic that I had
>sauteed for a couple of minutes in some EVOO. After I added the can of
>tomatos, I also added a teaspoon (and a good pinch) of cumin powder (to
>taste/smell), mixed it all together and just had it simmering away
>(reducing the liquid) while I cooked the fish.
>
>Season the fish with some salt (and press it in) then coat in flour that I
>had seasoned with ground pepper.
>
>Get some Olive oil and a glob of butter bubbling away in a hot frypan,
>cook the fish and put it on top of the tomato mix, then chop some fresh
>dill and throw on top.

TY. That's easy enough.

--
I love cooking with wine.
Sometimes I even put it in the food.

Captain Peter Swallows wrote:

> Basically, the tomato 'sauce' is a can of crushed tomatos which were added
> to some shallots and zuchinni and a couple cloves of garlic that I had
> sauteed for a couple of minutes in some EVOO. After I added the can of
> tomatos, I also added a teaspoon (and a good pinch) of cumin powder (to
> taste/smell), mixed it all together and just had it simmering away
> (reducing the liquid) while I cooked the fish.

This would be better if you added the cumin right at the beginning and
"bloomed" its flavor in the hot oil before adding the other ingredients.
Cumin is one spice whose flavor is best brought out by high heat.

Bob, laughing at Swallows' exposed ignorance when she doesn't use a
spell-checker

On Thu, 23 Sep 2010 01:24:18 GMT, Aussie
> wrote:

>Pan seared Ling, on a bed of tomato, zuchinni, shallot, garlic, and cumin,
>and sprinkled with chopped fresh dill.
>
>
>The SO liked it, she said it all went well together :-)
>
>
>http://tinypic.com/m/dce98j/3

Ling looks properly cooked, but I'd much prefer the fish seved on it's
own with that um, side served as an aside... an overpowering flavored
side doesn't compliment delicately flavored seafood. If you must do
construction (I'd rather the ling served directly on the plate
drizzled with butter) the ling would have been much better presented
atop a bed of yellow rice, with plainly cooked (steamed) veggies
alongside... also cries for a lemon wedge garnish. Your TIAD
combination turns that lovely ling into tofu.

Brooklyn1 <Gravesend1> wrote in news:9jlm965d79bghugbehpl4e4p7mfcnipfs8@
4ax.com:

> On Thu, 23 Sep 2010 01:24:18 GMT, Aussie
> > wrote:
>
>>Pan seared Ling, on a bed of tomato, zuchinni, shallot, garlic, and cumin,
>>and sprinkled with chopped fresh dill.
>>
>>
>>The SO liked it, she said it all went well together :-)
>>
>>
>>http://tinypic.com/m/dce98j/3
>
> Ling looks properly cooked, but I'd much prefer the fish seved on it's
> own with that um, side served as an aside...



Well, as I wasn't cooking for you, and you weren't in my house for dinner,
how *you* wanted it prepared is of no consequence.



--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

On Wed, 22 Sep 2010 23:02:09 -0700, "Bob Terwilliger"
> wrote:

>This would be better if you added the cumin right at the beginning and
>"bloomed" its flavor in the hot oil before adding the other ingredients.
>Cumin is one spice whose flavor is best brought out by high heat.

I'm not fond of cumin unless it's used as part of my chili seasoning
mix, so I will leave it out.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 23 Sep 2010 09:49:43 -0400, Brooklyn1 wrote:

> On Thu, 23 Sep 2010 01:24:18 GMT, Aussie
> > wrote:
>
>>Pan seared Ling, on a bed of tomato, zuchinni, shallot, garlic, and cumin,
>>and sprinkled with chopped fresh dill.
>>
>>
>>The SO liked it, she said it all went well together :-)
>>
>>
>>http://tinypic.com/m/dce98j/3
>
> Ling looks properly cooked, but I'd much prefer the fish seved on it's
> own with that um, side served as an aside... an overpowering flavored
> side doesn't compliment delicately flavored seafood. If you must do
> construction (I'd rather the ling served directly on the plate
> drizzled with butter) the ling would have been much better presented
> atop a bed of yellow rice, with plainly cooked (steamed) veggies
> alongside... also cries for a lemon wedge garnish. Your TIAD
> combination turns that lovely ling into tofu.

is your method the way the cats like it?

blake

On Thu, 23 Sep 2010 10:54:45 -0400, blake murphy
> wrote:

>is your method the way the cats like it?

I like his method too, but Peter's is more festive and I will try it
soon. Need to find some cod soon.

--
I love cooking with wine.
Sometimes I even put it in the food.

You're so refined, Sheldon. Have another sandwich over the sink.

Cumin does bloom when started out in hot oil.

Looks nice, though.

On Thu, 23 Sep 2010 10:54:45 -0400, blake murphy
> wrote:

>On Thu, 23 Sep 2010 09:49:43 -0400, Brooklyn1 wrote:
>
>> On Thu, 23 Sep 2010 01:24:18 GMT, Aussie
>> > wrote:
>>
>>>Pan seared Ling, on a bed of tomato, zuchinni, shallot, garlic, and cumin,
>>>and sprinkled with chopped fresh dill.
>>>
>>>
>>>The SO liked it, she said it all went well together :-)
>>>
>>>
>>>http://tinypic.com/m/dce98j/3
>>
>> Ling looks properly cooked, but I'd much prefer the fish seved on it's
>> own with that um, side served as an aside... an overpowering flavored
>> side doesn't compliment delicately flavored seafood. If you must do
>> construction (I'd rather the ling served directly on the plate
>> drizzled with butter) the ling would have been much better presented
>> atop a bed of yellow rice, with plainly cooked (steamed) veggies
>> alongside... also cries for a lemon wedge garnish. Your TIAD
>> combination turns that lovely ling into tofu.
>
>is your method the way the cats like it?
>
>blake

My method is the way civilized human beings like it, not legless
beasts such as you, mick.

On Thu, 23 Sep 2010 14:12:12 GMT, Aussie
> wrote:

>Brooklyn1 <Gravesend1> wrote in news:9jlm965d79bghugbehpl4e4p7mfcnipfs8@
>4ax.com:
>
>> On Thu, 23 Sep 2010 01:24:18 GMT, Aussie
>> > wrote:
>>
>>>Pan seared Ling, on a bed of tomato, zuchinni, shallot, garlic, and cumin,
>>>and sprinkled with chopped fresh dill.
>>>
>>>
>>>The SO liked it, she said it all went well together :-)
>>>
>>>
>>>http://tinypic.com/m/dce98j/3
>>
>> Ling looks properly cooked, but I'd much prefer the fish seved on it's
>> own with that um, side served as an aside...
>
>
>
>Well, as I wasn't cooking for you, and you weren't in my house for dinner,
>how *you* wanted it prepared is of no consequence.

If of no consequence then you shouldn't have posted it where I could
see and instead sent it via private email to your fan club of
certified ass kissers. To be perfectly honest now, that poor ling
looks like it's on top of where you took a dump.

sf > wrote in news:a9qm96tu0fv4de1ds2cnus6t1u87n7dkrd@
4ax.com:


>
> I'm not fond of cumin unless it's used as part of my chili seasoning
> mix, so I will leave it out.
>


The cumin used was the ground type, and it's inclusion was to just give a
scent of the aroma/taste to the tomato, rather than as a main flavouring
ingredient.

--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

sf > wrote in news:u6sm965ppo5o5smiajg1e41gg5lmnnb76t@
4ax.com:


>
> I like his method too, but Peter's is more festive and I will try it
> soon. Need to find some cod soon.
>


Go to Alaska, namely Dutch Harbour, and see the crews of the King Crab
boats!! ("Deadliest Catch")

They use *huge* cod for damn crab bait!!

--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

Gorio > wrote in
:


>
> Cumin does bloom when started out in hot oil.


Maybe the whole (seed) cumin does. The recipe used ground cumin.


>
> Looks nice, though.
>


'Twas, thanks.



--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

sf wrote:

> I like his method too, but Peter's is more festive and I will try it
> soon. Need to find some cod soon.

Cod and ling cod are two different fish, you know. True cod has a wonderful
naturally-buttery taste which ling cod lacks. If you care about sustainable
seafood, you should get Pacific cod caught in Alaska on a longline. Atlantic
cod has been hugely overfished, and imported cod is caught using fishing
methods which are devastating the ocean floors.

The Monterey Bay Aquarium Seafood Watch cautions about levels of mercury and
other contaminants in ling cod.

Beyond that, I'd modify Peter's recipe. First off, it looked like the
zucchini was cooked to limpness, which I consider a cardinal sin. The
easiest way to ensure correct consistency is to cook the zucchini separately
and then add it just before serving. I'd also cut it differently; it looks
like it was lazily just cut into rounds, but cutting into batons both looks
better and gives a better mouthfeel. Rather than the rest of the mélange
Peter made, I think I'd make a romesco sauce or rouille.

Bob

On Thu, 23 Sep 2010 20:37:30 GMT, Aussie
> wrote:

>The cumin used was the ground type, and it's inclusion was to just give a
>scent of the aroma/taste to the tomato, rather than as a main flavouring
>ingredient.

OK, I can live with a "hint".

--
I love cooking with wine.
Sometimes I even put it in the food.

Omelet > wrote in
news
> In article > ,
> Aussie > wrote:
>
>> Pan seared Ling, on a bed of tomato, zuchinni, shallot, garlic, and
>> cumin, and sprinkled with chopped fresh dill.
>>
>>
>> The SO liked it, she said it all went well together :-)
>>
>>
>> http://tinypic.com/m/dce98j/3
>
> Nice pic! :-)



Thank you ma'am.

Made some sweetcorn and zucchini fritters with some rissoles (meat patties)
for the SO tonight, and will post the pics soonish.


--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

On Thu, 23 Sep 2010 14:47:35 -0400, Brooklyn1 wrote:

> On Thu, 23 Sep 2010 10:54:45 -0400, blake murphy
> > wrote:
>
>>On Thu, 23 Sep 2010 09:49:43 -0400, Brooklyn1 wrote:
>>
>>> On Thu, 23 Sep 2010 01:24:18 GMT, Aussie
>>> > wrote:
>>>
>>>>Pan seared Ling, on a bed of tomato, zuchinni, shallot, garlic, and cumin,
>>>>and sprinkled with chopped fresh dill.
>>>>
>>>>
>>>>The SO liked it, she said it all went well together :-)
>>>>
>>>>
>>>>http://tinypic.com/m/dce98j/3
>>>
>>> Ling looks properly cooked, but I'd much prefer the fish seved on it's
>>> own with that um, side served as an aside... an overpowering flavored
>>> side doesn't compliment delicately flavored seafood. If you must do
>>> construction (I'd rather the ling served directly on the plate
>>> drizzled with butter) the ling would have been much better presented
>>> atop a bed of yellow rice, with plainly cooked (steamed) veggies
>>> alongside... also cries for a lemon wedge garnish. Your TIAD
>>> combination turns that lovely ling into tofu.
>>
>>is your method the way the cats like it?
>>
>>blake
>
> My method is the way civilized human beings like it, not legless
> beasts such as you, mick.

sorry. i was under the impression you cooked to please your cats. maybe
because you've said so, more than once.

blake

Omelet > wrote in
news
> In article >,
> Aussie > wrote:
>
>> Omelet > wrote in
>> news >>
>> > In article > ,
>> > Aussie > wrote:
>> >
>> >> Pan seared Ling, on a bed of tomato, zuchinni, shallot, garlic, and
>> >> cumin, and sprinkled with chopped fresh dill.
>> >>
>> >>
>> >> The SO liked it, she said it all went well together :-)
>> >>
>> >>
>> >> http://tinypic.com/m/dce98j/3
>> >
>> > Nice pic! :-)
>>
>>
>>
>> Thank you ma'am.
>>
>> Made some sweetcorn and zucchini fritters with some rissoles (meat
>> patties) for the SO tonight, and will post the pics soonish.
>
> I need to use up some of those cans of salmon in the pantry, so am
> contemplating salmon patties. Probably use Panko on the outside and
> bake them in the toaster oven.


I just gave away a whole pile of small and large cans of salmon and tuna
to a family with 4 (or is it 5) little gremlins running around.

I used to like the tinned salmon (different flavours) on sandwiches etc.

Can't eat it anymore now :-/

--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.