Can I just bake it? Say yes. What time and temp?
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:
> Can I just bake it? Say yes. What time and temp?
> --

Sure, especially with some tasty topping. 375=B0F - 400=B0F, "ten
minutes per inch" (of thickness) rule.

-aem

Melba's Jammin' wrote:
> Can I just bake it? Say yes. What time and temp?

You can bake it, fry it, use it for chowders/soups, freeze it for use as
doorstops.... A very versatile fish.

Jim Lahue

Melba wrote:

Can I just bake it?

*************
Baking is great. I really like tilapia! Give it a light coating
of butter (or not) and squeeze lemon juice on it when it's
through. You can put all kinds of stuff on it and that tastes
great, too, but I like it with the bare minimum of extras. A
very light and delicate flavor. Yummy!

Michael

Kathy wrote:
> "aem" > wrote in message
> ups.com...
>
[snip]
> Sure, especially with some tasty topping. 375=B0F - 400=B0F, "ten
> minutes per inch" (of thickness) rule.
>
> What tasty toppings did you have in mind? I've been wondering about
> tilapia too but I'm drawing a blank on all but lemon.
>
Tilapia strikes me as very versatile. One of our favorites is 'pescado
a la Veracruzana'. Onion, some kind of green pepper or chile, garlic,
tomato, lime juice, capers -- I'd have to search for a recipe. Well,
come to think of it, I do that in a pan, not the oven. Hmmmm, [pause
while also drawing a blank].

Okay, I confess that the last time I baked fish I simply drizzled some
canned enchilada sauce over the fillets. Plated them with chopped
scallions and lime wedges. Maybe that's cheating, but they were
delicious. I used the rest of the enchilada sauce the next for lunch:
leftover chicken, cilantro (which I forgot the night before), and corn
tortillas.

-aem

"aem" > wrote in message
ups.com...

Melba's Jammin' wrote:
> Can I just bake it? Say yes. What time and temp?
> --

Sure, especially with some tasty topping. 375°F - 400°F, "ten
minutes per inch" (of thickness) rule.

-aem

What tasty toppings did you have in mind? I've been wondering about tilapia
too but I'm drawing a blank on all but lemon.

Kathy

In article . com>,
"aem" > wrote:

> Melba's Jammin' wrote:
> > Can I just bake it? Say yes. What time and temp?
> > --
>
> Sure, especially with some tasty topping. 375°F - 400°F, "ten
> minutes per inch" (of thickness) rule.
>
> -aem

I'm thinking tasty topping is not in my best interest. Thanks.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Thu, 10 Mar 2005 15:47:40 -0600, Melba's Jammin'
> wrote:

>In article . com>,
>"aem" > wrote:
>
>> Melba's Jammin' wrote:
>> > Can I just bake it? Say yes. What time and temp?
>> > --
>>
>> Sure, especially with some tasty topping. 375°F - 400°F, "ten
>> minutes per inch" (of thickness) rule.
>>
>> -aem
>
>I'm thinking tasty topping is not in my best interest. Thanks.

Some milk, a dot or two of butter, a shredded carrot & a sprinkle of
paprika. Trust me on this one.

Boron

In article .com>,
"Michael" > wrote:

> Melba wrote:
>
> Can I just bake it?
>
> *************
> Baking is great. I really like tilapia! Give it a light coating
> of butter (or not) and squeeze lemon juice on it when it's
> through. You can put all kinds of stuff on it and that tastes
> great, too, but I like it with the bare minimum of extras. A
> very light and delicate flavor. Yummy!
>
> Michael
>
What I want to hear. Thanks. Maybe some Butter Buds and lime juice?
Black pepper? I'll let you know how it comes out. I'm thinking I'll
serve up some broccoli and some stir-fried red bell with onion. And
some brown rice. And the evening's mongo salad. I've got fresh
broccoli, a dying lime, my $1.25 red bell to use up. And about 3 cups
of cooked brown rice.

How about cod? Sam' t'ing?
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, Jim Lahue
> wrote:

> Melba's Jammin' wrote:
> > Can I just bake it? Say yes. What time and temp?
>
> You can bake it, fry it, use it for chowders/soups, freeze it for use as
> doorstops.... A very versatile fish.
>
> Jim Lahue

Doorstop, huh? How's about I whap you upside the head with it? <grin>
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:
> Can I just bake it? Say yes. What time and temp?

Yes. LOL How thick are the fillets? Bake 325-350F until just tender and
flaky. Put some water or milk in the pan to keep them moist.

Jill

Jim Lahue wrote:
> Melba's Jammin' wrote:
> > Can I just bake it? Say yes. What time and temp?
>
> You can bake it, fry it, use it for chowders/soups, freeze it for use
as
> doorstops.... A very versatile fish.
>
> Jim Lahue

A very boring fish when it's the only variety you can buy! I live in
the land of tilapia...and one of our leading exports is tilapia to the
states. Gack....if I never see another one of those fish in my lifetime
it will be too soon!

Sandi

Kathy wrote:
> "aem" > wrote in message
> ups.com...
>
> Melba's Jammin' wrote:
>> Can I just bake it? Say yes. What time and temp?
>> --
>
> Sure, especially with some tasty topping. 375°F - 400°F, "ten
> minutes per inch" (of thickness) rule.
>
> -aem
>
> What tasty toppings did you have in mind? I've been wondering about
> tilapia too but I'm drawing a blank on all but lemon.
>
> Kathy

Try stuffing like this:

http://community.webshots.com/photo/...84133039OSPuvR

I used standard bread stuffing crumbs moistened with water (you can use
broth if you wish); added sauteed onion, celery and garlic. I also added a
little bit of tiny shrimp and a drained can of white crab meat, but it's not
necessary. I often add a little mayo and dry mustard to the mixture; make
sure it's moist. Put a couple of Tablespoonfuls of stuffing on one fillet.
Split another in half and wrap it around. Brush with melted butter and
sprinkle with a little paprika. Bake about 25 minutes at 350F, brushing
with more melted butter halfway through cooking.

Make the stuffing any way you wish. My friend Sharon used my method and
used a spicy Creole mustard rather than mayo and mustard powder and added
some Tabasco sauce to the stuffing. Her family loved it!

Jill

Melba's Jammin' wrote:
> In article .com>,
> "Michael" > wrote:
>
>> Melba wrote:
>>
>> Can I just bake it?
>>
>> *************
>> Baking is great. I really like tilapia! Give it a light coating
>> of butter (or not) and squeeze lemon juice on it when it's
>> through. You can put all kinds of stuff on it and that tastes
>> great, too, but I like it with the bare minimum of extras. A
>> very light and delicate flavor. Yummy!
>>
>> Michael
>>
> What I want to hear. Thanks. Maybe some Butter Buds and lime juice?
> Black pepper? I'll let you know how it comes out. I'm thinking I'll
> serve up some broccoli and some stir-fried red bell with onion. And
> some brown rice. And the evening's mongo salad. I've got fresh
> broccoli, a dying lime, my $1.25 red bell to use up. And about 3 cups
> of cooked brown rice.
>
> How about cod? Sam' t'ing?

Yep, good simple meal. I just bought some nice thick cod fillets at the
store today and stuck 'em in the freezer. To me, cod just screams "fish &
chips" but tilapia - baking, absolutely.

Jill

In article >, Boron Elgar
> wrote:

> On Thu, 10 Mar 2005 15:47:40 -0600, Melba's Jammin'
> > wrote:
>
> >In article . com>,
> >"aem" > wrote:
> >
> >> Melba's Jammin' wrote:
> >> > Can I just bake it? Say yes. What time and temp?
> >> > --
> >>
> >> Sure, especially with some tasty topping. 375°F - 400°F, "ten
> >> minutes per inch" (of thickness) rule.
> >>
> >> -aem
> >
> >I'm thinking tasty topping is not in my best interest. Thanks.
>
> Some milk, a dot or two of butter, a shredded carrot & a sprinkle of
> paprika. Trust me on this one.
>
> Boron

Is shredded carrot going to cook in the time it takes to bake? I'm not
wanting crunch carrot (I think) on my fishy. Pour the milk on top, then
top with carrot? This doesn't sound real good, G. I trust you, but. .
.. .
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On 2005-03-10, Melba's Jammin' > wrote:

> Doorstop, huh? How's about I whap you upside the head with it? <grin>

Nah! ...everyone familiar with IRC knows that honor is reserved for
trout.

n

In article >, "jmcquown"
> wrote:
(snippage)
> >
> > How about cod? Sam' t'ing?
>
> Yep, good simple meal. I just bought some nice thick cod fillets at the
> store today and stuck 'em in the freezer. To me, cod just screams "fish &
> chips" but tilapia - baking, absolutely.
>
> Jill

Do you remember Poor Man's Lobster? Back in the 70s maybe.
Poached/simmered cod served with melted butter. Blandblandbland. I
think the resemblance to lobster came about by virtue of the butter and
nothing else. I'll probably be fixing poached cod in the next couple
weeks. :-)
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Thu, 10 Mar 2005 16:40:31 -0600, Melba's Jammin'
> wrote:

>In article >, Boron Elgar
> wrote:
>
>> On Thu, 10 Mar 2005 15:47:40 -0600, Melba's Jammin'
>> > wrote:
>>
>> >In article . com>,
>> >"aem" > wrote:
>> >
>> >> Melba's Jammin' wrote:
>> >> > Can I just bake it? Say yes. What time and temp?
>> >> > --
>> >>
>> >> Sure, especially with some tasty topping. 375°F - 400°F, "ten
>> >> minutes per inch" (of thickness) rule.
>> >>
>> >> -aem
>> >
>> >I'm thinking tasty topping is not in my best interest. Thanks.
>>
>> Some milk, a dot or two of butter, a shredded carrot & a sprinkle of
>> paprika. Trust me on this one.
>>
>> Boron
>
>Is shredded carrot going to cook in the time it takes to bake? I'm not
>wanting crunch carrot (I think) on my fishy. Pour the milk on top, then
>top with carrot? This doesn't sound real good, G. I trust you, but. .

If you use a grater to shred it, as if you were making carrot salad,
it cooks through. It counters any "fishy" taste that you would ever
encounter. You may only need half a carrot. Remember, I am usually
cooking for 4 or 5 when I do this and fill the broiler pan with
filets.

I broil all white-flesh fish this way. It keeps the fish from drying
out, the carrot adds a bit of flavor & the paprika makes it look
purty! The milk gets bubbly & browned, too. Yum.

Boron

Melba's Jammin' wrote:
> In article >, "jmcquown"
> > wrote:
> (snippage)
>>>
>>> How about cod? Sam' t'ing?
>>
>> Yep, good simple meal. I just bought some nice thick cod fillets at
>> the store today and stuck 'em in the freezer. To me, cod just
>> screams "fish & chips" but tilapia - baking, absolutely.
>>
>> Jill
>
> Do you remember Poor Man's Lobster? Back in the 70s maybe.
> Poached/simmered cod served with melted butter. Blandblandbland. I
> think the resemblance to lobster came about by virtue of the butter
> and nothing else.

LOL I think that's what they make fake crab and lobster out of these days;
pollock is another version of white cod. Cape whiting may also be used.

I'll probably be fixing poached cod in the next
> couple weeks. :-)

I just can't get my mind around poached fish. I'm sure it's good but...
it's just me. I'd pan fry the cod or bake it. I'm still thinking (for
mine) fish & chips but I don't like to deep-fry stuff. Messy. Maybe I'll
try doing the cod like I do oven baked catfish. Soak the fillets in a
mixture of water, hot pepper sauce and lemon juice. Roll in seasoned crumbs
(I like to use cornflake crumbs for this) and place in a baking dish sprayed
with cooking spray. Bake at 400F until browned and tender.

Jill

Boron replied:

>>> Some milk, a dot or two of butter, a shredded carrot & a sprinkle of
>>> paprika. Trust me on this one.
>>>
>>> Boron
>>
>>Is shredded carrot going to cook in the time it takes to bake? I'm not
>>wanting crunch carrot (I think) on my fishy. Pour the milk on top, then
>>top with carrot? This doesn't sound real good, G. I trust you, but. .
>
> If you use a grater to shred it, as if you were making carrot salad,
> it cooks through. It counters any "fishy" taste that you would ever
> encounter. You may only need half a carrot. Remember, I am usually
> cooking for 4 or 5 when I do this and fill the broiler pan with
> filets.

Reminds me of the following, from _El Farol Tapas and Spanish Cuisine_:

Moroccan Carrot Sauce

1 yellow onion, diced
2 teaspoons minced garlic
3 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground cinnamon
10 carrots, peeled and chopped
8 cups chicken stock
1 can orange juice concentrate
2 tablespoons honey
2 teaspoons chile pequin, crushed
salt and pepper

Sauté onion and garlic in a skillet. Add spices and carrots. Stir. Add
remaining ingredients and boil until the carrots are soft. Puree in a
blender and strain through a wire mesh. Adjust seasoning to taste.

Makes 8 cups

I made this sauce about a month ago, and served it with chicken which had
been simply brined, drizzled with olive oil, sprinkled with black pepper,
and roasted. I can highly recommend it; the most noteworthy comment was,
"It's a party in your mouth!"

Bob

Jill wrote:

> I just can't get my mind around poached fish. I'm sure it's good but...
> it's just me.

I used to feel the same way, until I saw the "Good Eats" episode about
poaching. AB recommends using an electric pan set to exactly the final
temperature you *want* the fish to be: That way, there's no way to overcook
it.

Following the guidelines in that show, I poached a big chunk of sea bass for
Christmas Eve a couple years ago, and it came out PERFECT: Moist, tender,
delicate, and scented with the flavors of the poaching liquid (simple shrimp
stock, onions, lemon juice, lemons, and soy sauce). The texture is similar
to fish steamed or cooked en papillote, but poaching does a better job of
infusing flavor.

Cod seems like a perfect candidate for trying exactly the same thing; go for
it!

Bob

On 10 Mar 2005 17:09:03 -0600, "Bob" >
wrote:

>Boron replied:
>
>>>> Some milk, a dot or two of butter, a shredded carrot & a sprinkle of
>>>> paprika. Trust me on this one.
>>>>
>>>> Boron
>>>
>>>Is shredded carrot going to cook in the time it takes to bake? I'm not
>>>wanting crunch carrot (I think) on my fishy. Pour the milk on top, then
>>>top with carrot? This doesn't sound real good, G. I trust you, but. .
>>
>> If you use a grater to shred it, as if you were making carrot salad,
>> it cooks through. It counters any "fishy" taste that you would ever
>> encounter. You may only need half a carrot. Remember, I am usually
>> cooking for 4 or 5 when I do this and fill the broiler pan with
>> filets.
>
>Reminds me of the following, from _El Farol Tapas and Spanish Cuisine_:
>
>Moroccan Carrot Sauce
>
>1 yellow onion, diced
>2 teaspoons minced garlic
>3 teaspoons ground cumin
>2 teaspoons ground coriander
>2 teaspoons ground cinnamon
>10 carrots, peeled and chopped
>8 cups chicken stock
>1 can orange juice concentrate
>2 tablespoons honey
>2 teaspoons chile pequin, crushed
>salt and pepper
>
>Sauté onion and garlic in a skillet. Add spices and carrots. Stir. Add
>remaining ingredients and boil until the carrots are soft. Puree in a
>blender and strain through a wire mesh. Adjust seasoning to taste.
>
>Makes 8 cups
>
>I made this sauce about a month ago, and served it with chicken which had
>been simply brined, drizzled with olive oil, sprinkled with black pepper,
>and roasted. I can highly recommend it; the most noteworthy comment was,
>"It's a party in your mouth!"
>
>Bob
>

Sounds like a lively party. I have saved this recipe.

Boron

On 10-Mar-2005, "jmcquown" > wrote:

> I just can't get my mind around poached fish. I'm sure it's good but...
> it's just me. I'd pan fry the cod or bake it. I'm still thinking (for
> mine) fish & chips but I don't like to deep-fry stuff. Messy. Maybe I'll
> try doing the cod like I do oven baked catfish. Soak the fillets in a

I just made pan fried cod a couple Monday night. Dipped in seasoned flour,
beaten egg, then panko bread crumbs. Pan fried in a little bit of canola
oil. Excellent.

The next night, tilapia; a little ghee in the baking dish, a little lemon
juice, a sprinkle of lemon grated lemon peel and a grind or two of pepper;
pop in the oven for a few minutes at 350. Yummm.

In article >, notbob
> wrote:

> On 2005-03-10, Melba's Jammin' > wrote:
>
> > Doorstop, huh? How's about I whap you upside the head with it? <grin>
>
> Nah! ...everyone familiar with IRC knows that honor is reserved for
> trout.
>
> n

LOL!!!
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"Melba's Jammin'" > wrote in message
...
> In article >, Jim Lahue
> > wrote:
>
>> Melba's Jammin' wrote:
>> > Can I just bake it? Say yes. What time and temp?
>>
>> You can bake it, fry it, use it for chowders/soups, freeze it for use as
>> doorstops.... A very versatile fish.
>>
>> Jim Lahue
>
> Doorstop, huh? How's about I whap you upside the head with it? <grin>

LOL! It's good for that too. Especially if frozen!



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"Melba's Jammin'" > wrote in message
...
> In article .com>,
> "Michael" > wrote:
>
>> Melba wrote:
>>
>> Can I just bake it?
>>
>> *************
>> Baking is great. I really like tilapia! Give it a light coating
>> of butter (or not) and squeeze lemon juice on it when it's
>> through. You can put all kinds of stuff on it and that tastes
>> great, too, but I like it with the bare minimum of extras. A
>> very light and delicate flavor. Yummy!
>>
>> Michael
>>
> What I want to hear. Thanks. Maybe some Butter Buds and lime juice?
> Black pepper? I'll let you know how it comes out. I'm thinking I'll
> serve up some broccoli and some stir-fried red bell with onion. And
> some brown rice. And the evening's mongo salad. I've got fresh
> broccoli, a dying lime, my $1.25 red bell to use up. And about 3 cups
> of cooked brown rice.
>
> How about cod? Sam' t'ing?

Pretty much. I like fish but the rest of the family isn't crazy about it.
Another way to do it is the "traditional" English way. Fish and chips. I
did some cod up with a recipe that Florence Tyler did on "Food 911". My
oldest boy, who wouldn't touch fish before, has asked me to make this
several times now.

> --
> -Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
> "I read recipes the way I read science fiction: I get to the end and
> say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
> performance at New York, New York, January 10, 2005.

Love your sig line!

Bret



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On 10 Mar 2005 14:06:43 -0800, "Sandi" > wrote:

>
>Jim Lahue wrote:
>> Melba's Jammin' wrote:
>> > Can I just bake it? Say yes. What time and temp?
>>
>> You can bake it, fry it, use it for chowders/soups, freeze it for use
>as
>> doorstops.... A very versatile fish.
>>
>> Jim Lahue
>
>A very boring fish when it's the only variety you can buy! I live in
>the land of tilapia...and one of our leading exports is tilapia to the
>states. Gack....if I never see another one of those fish in my lifetime
>it will be too soon!

My food and beverage director insists they thrive in the sewers and
septic tanks of China.

At $19.00/case he *loves* them;-)

They're easy to handle.

I wear gloves . . . . .

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

In article >,
Melba's Jammin' > wrote:

> Can I just bake it? Say yes. What time and temp?

Ew.
Trade it in for catfish. :-P
I just hate tilapia! It's sooo boring!

Seriously tho', I did manage to make it interesting once.
I used white cornmeal spiced with lemon pepper, dill and garlic powder,
wet the tilapia with water and dredged it well, then quick fried it in
EVOO.

If you are trying to cut back on fat, you might drag out the foreman
grill. I've been making the most DIVINE grilled catfish fillets lately
using the foreman! :-) They even pass the "dad" test.

Take a fresh catfish fillet and rinse it off. Get the foreman hot and
lay be fillet into it, then lightly sprinkle salt free lemon pepper over
it, and a generous sprinkling of dried dill weed. Close the lid and
grill for 5 to 7 minutes depending on how thick the fillet is.

Surprisingly, a good 2 tbs. of oil cook out of those fillets using the
foreman! I remove them carefully with a plastic spatula and serve. They
are heavenly!

I'd try this with a tilapia fillet, and add a dash of garlic and onion
powder for some extra interest.

I have baked tilapia using lemon slices and fresh dill, and swore I'd
never try it ever again. :-P If it gets cheap enough, I might change my
mind and try grilling it, but I think I'll try a low fat salad dressing
marinade first!

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Melba's Jammin' > wrote:

> In article . com>,
> "aem" > wrote:
>
> > Melba's Jammin' wrote:
> > > Can I just bake it? Say yes. What time and temp?
> > > --
> >
> > Sure, especially with some tasty topping. 375°F - 400°F, "ten
> > minutes per inch" (of thickness) rule.
> >
> > -aem
>
> I'm thinking tasty topping is not in my best interest. Thanks.

How about fish tacos?
Those can easily be made low fat...

What are you trying to eliminate in your diet?
--
K.

In article >,
Melba's Jammin' > wrote:

> In article >, Boron Elgar
> > wrote:
>
> > On Thu, 10 Mar 2005 15:47:40 -0600, Melba's Jammin'
> > > wrote:
> >
> > >In article . com>,
> > >"aem" > wrote:
> > >
> > >> Melba's Jammin' wrote:
> > >> > Can I just bake it? Say yes. What time and temp?
> > >> > --
> > >>
> > >> Sure, especially with some tasty topping. 375°F - 400°F, "ten
> > >> minutes per inch" (of thickness) rule.
> > >>
> > >> -aem
> > >
> > >I'm thinking tasty topping is not in my best interest. Thanks.
> >
> > Some milk, a dot or two of butter, a shredded carrot & a sprinkle of
> > paprika. Trust me on this one.
> >
> > Boron
>
> Is shredded carrot going to cook in the time it takes to bake? I'm not
> wanting crunch carrot (I think) on my fishy. Pour the milk on top, then
> top with carrot? This doesn't sound real good, G. I trust you, but. .
> . .

Shredded carrots, being shredded, usually cook pretty fast. I use that
trick in stir fry or if I want chunks of carrots, I nuke them first to
pre-cook them before adding them to the rest. :-) You could try that...

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra >, if that's their real name, wrote:

>Trade it in for catfish. :-P

Crash got me started eating catfish. I had never tried it before, but it's
become a regular on our dinner table (and on the fronts of my shirts).
Shore Lunch now makes a "Dixie" style coating for catfish. It's like
you've died and gone to heaven. We've also been using Kraft's lemon tartar
sauce. I wish it came in bigger bottles.

I know, if I were a genuine foodie, I'd make the breading and tartar sauce
from scratch. I actually wouldn't mind doing that. Anyone have a good
recipe for either of those? I think the Shore Lunch stuff has cornmeal in
it. It has a rough texture. It's used like Shake and Bake. Dipped in egg
and breaded, not battered.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Melba's Jammin' wrote:
> In article >, "jmcquown"
> > wrote:
> (snippage)
>>>
>>> How about cod? Sam' t'ing?
>>
>> Yep, good simple meal. I just bought some nice thick cod fillets at
>> the store today and stuck 'em in the freezer. To me, cod just
>> screams "fish & chips" but tilapia - baking, absolutely.
>>
>> Jill
>
> Do you remember Poor Man's Lobster? Back in the 70s maybe.
> Poached/simmered cod served with melted butter. Blandblandbland. I
> think the resemblance to lobster came about by virtue of the butter
> and nothing else. I'll probably be fixing poached cod in the next
> couple weeks. :-)

Poor man's lobster is Monkfish. I love it! It's sweet and good. Not
fishy.

kili

"kilikini" >, if that's their real name,
wrote:

>Poor man's lobster is Monkfish. I love it! It's sweet and good. Not
>fishy.

Is Monkfish the really ugly one? I've never tried it. Does it come
fileted? I am unwilling to deal with bones and skin.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Damsel in dis Dress wrote:
> "kilikini" >, if that's their real
> name, wrote:
>
>> Poor man's lobster is Monkfish. I love it! It's sweet and good.
>> Not fishy.
>
> Is Monkfish the really ugly one? I've never tried it. Does it come
> fileted? I am unwilling to deal with bones and skin.
>
> Carol

Yeah, monkfish is really strange-looking. It *does* come filleted! It's a
really mild fish. I think you'd like it.

kili

"kilikini" >, if that's their real name,
wrote:

>Damsel in dis Dress wrote:
>>
>> Is Monkfish the really ugly one? I've never tried it. Does it come
>> fileted? I am unwilling to deal with bones and skin.
>
>Yeah, monkfish is really strange-looking. It *does* come filleted! It's a
>really mild fish. I think you'd like it.

I'll look for it. Thanks!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Andy Katz wrote:
> On 10 Mar 2005 14:06:43 -0800, "Sandi" > wrote:
>
>>
>> Jim Lahue wrote:
>>> Melba's Jammin' wrote:
>>>> Can I just bake it? Say yes. What time and temp?
>>>
>>> You can bake it, fry it, use it for chowders/soups, freeze it for
>>> use as doorstops.... A very versatile fish.
>>>
>>> Jim Lahue
>>
>> A very boring fish when it's the only variety you can buy! I live in
>> the land of tilapia...and one of our leading exports is tilapia to
>> the states. Gack....if I never see another one of those fish in my
>> lifetime it will be too soon!
>
> My food and beverage director insists they thrive in the sewers and
> septic tanks of China.
>
Your food and beverage director is an idiot. There are lots of tilapia
"fish farms" in Florida.

Jill

Katra wrote:
> In article >,
> Melba's Jammin' > wrote:
>
>> Can I just bake it? Say yes. What time and temp?
>
> Ew.
> Trade it in for catfish. :-P
> I just hate tilapia! It's sooo boring!
>
> Seriously tho', I did manage to make it interesting once.
> I used white cornmeal spiced with lemon pepper, dill and garlic
> powder,
> wet the tilapia with water and dredged it well, then quick fried it in
> EVOO.
>
> If you are trying to cut back on fat, you might drag out the foreman
> grill. I've been making the most DIVINE grilled catfish fillets lately
> using the foreman! :-)

I'm sorry, but using the Foreman doesn't make it "grilled", I don't care
what all the George's call it. It's pressed between two hot surfaces like a
waffle. Absolutely not the same thing as grilled fish.

Jill

In article > , "kilikini"
> wrote:

> Melba's Jammin' wrote:
> > In article >, "jmcquown"
> > > wrote:
> > (snippage)
> >>>
> >>> How about cod? Sam' t'ing?
> >>
> >> Yep, good simple meal. I just bought some nice thick cod fillets at
> >> the store today and stuck 'em in the freezer. To me, cod just
> >> screams "fish & chips" but tilapia - baking, absolutely.
> >>
> >> Jill
> >
> > Do you remember Poor Man's Lobster? Back in the 70s maybe.
> > Poached/simmered cod served with melted butter. Blandblandbland. I
> > think the resemblance to lobster came about by virtue of the butter
> > and nothing else. I'll probably be fixing poached cod in the next
> > couple weeks. :-)
>
> Poor man's lobster is Monkfish. I love it! It's sweet and good. Not
> fishy.
>
> kili

I don't think it was monkfish back then. At least up here it was cod.
Oh, and it was promoted (around here) as torsk. A quick search came up
with this from All Recipes:
<http://seafood.allrecipes.com/az/Torsk.asp>
"Torsk is broiled and buttered cod fillets. This recipe uses frozen
fish; defrosting is not necessary. Make sure to use butter. There it too
much water in margarine."*
Original recipe yield: 6 servings
INGREDIENTS:

6 (6 ounce) fillets cod

6 cups water

1 cup white sugar

2 tablespoons salt

1 1/2 cups butter, melted

1 dash paprika
------------------------------------------------------------------------
DIRECTIONS:
1. Preheat broiler. Lightly grease a cookie sheet.

2. Place the fish in a large saucepan. Mix together the water, sugar,
and salt. Pour the water-mixture over the fish. The water-mixture should
fully cover the fish, if it doesn't add more water. Bring the water to a
boil over a medium-high heat. Boil for 3 to 5 minutes.

3. Remove fillets from water, and blot on paper towels to remove excess
water. Brush with 6 tablespoons melted butter, and sprinkle with paprika.

4. Broil for 8 to 10 minutes per inch of thickness, or until the fillets
are golden brown. Serve with the remaining melted butter.

Now, that's not at all the way I used to do it, but you get an idea. . .
I never broiled it and I sure as hell didn't use 3 sticks of butter in
the process.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >,
wrote:

> "kilikini" >, if that's their real name,
> wrote:
>
> >Damsel in dis Dress wrote:
> >>
> >> Is Monkfish the really ugly one? I've never tried it. Does it come
> >> fileted? I am unwilling to deal with bones and skin.
> >
> >Yeah, monkfish is really strange-looking. It *does* come filleted!
> >It's a
> >really mild fish. I think you'd like it.
>
> I'll look for it. Thanks!
>
> Carol


Dams, if you're looking for some recipes, Google on "torsk".
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"Damsel in dis Dress" > wrote in message
...
> Katra >, if that's their real name, wrote:
>
> >Trade it in for catfish. :-P
>
> Crash got me started eating catfish. I had never tried it before, but
it's
> become a regular on our dinner table (and on the fronts of my shirts).
> Shore Lunch now makes a "Dixie" style coating for catfish. It's like
> you've died and gone to heaven. We've also been using Kraft's lemon
tartar
> sauce. I wish it came in bigger bottles.
>
> I know, if I were a genuine foodie, I'd make the breading and tartar sauce
> from scratch. I actually wouldn't mind doing that. Anyone have a good
> recipe for either of those? I think the Shore Lunch stuff has cornmeal in
> it. It has a rough texture. It's used like Shake and Bake. Dipped in
egg
> and breaded, not battered.


In my area of Alabama, catfish is dipped in egg,dredged in a seasoned
(salt&black pepper)corn meal/flour mixture,and deep fried. Hot oil is the
trick.The "proper" ammounts of the above can create endless discussions,
sometimes getting downright confrontational. Thats about it. I use seasoned
salt (red) 'cause "I like it that way"! Catfish are best when self cought,
gutted/skinned and eaten the same day. We are talking whole fish sans head
here, not fillets or "fingers"...Yuck... Grab a pole,drown some chicken
livers,enjoy a few beers,come home,cook fish and gobble. Hush puppies are
required as is a lettuce& tomato sallat, Mayo white salt& black pepper and a
thick slice of Vidalia onion only...Now you have the larger picture.

Hope this helps :-)

Hubert

> "Years ago my mother used to say to me... She'd say,
> 'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
> Well, for years I was smart.... I recommend pleasant. You may quote me."
>
> *James Stewart* in the 1950 movie, _Harvey_