Mmmmmm salmon, I have about 8 different salmon recipes.

Since I don't know where the brag thread is and we're talking about seafood:

I'm going to the coast this weekend to get dungeness crab straight off the boat.

I should have qualified my "no fish" statement: I cook with a LOT of shellfish, and occasionally work with the meatier salt water fish (tuna, swordfish, shark, etc.) and sometimes snapper or salt water trout, but almost never cook fresh water anything. I don't like them. I grill a mean shark steak, though.

I see if I can get joker to pop in over here.

I don't like freshwater either.

How 'bout halibut? I lurve halibut!!

I agree! My family laughs because I own about 100 cookbooks (although Natalie's Nummies is the most referenced) and I never cook from a recipe. I like to look at a few recipes for something and then fake it on my own.

That's just mean! The only thing we can get off the boat here is gambling!

Nope. My dad's hobby is near-coast saltwater fishing, and where he goes they catch a lot of snapper, drum, trout, whiting, shark, and some mackerel. The first couple of years that I was married we were so broke that we mostly ate "free" meat (the fish our dads caught and the deer that hubby killed). Now we don't really care to eat fish very much.

We lurve halibut too, but it's pretty pricey around here


I have to agree - you are a meany butt for getting crab without us

I think I hate you...

If I could I'd take y'all with me.

Oh boy..let's see...fish - I exclusively grill fish, unless it's catfish or perch and then I fry it. Frying is simple, let's go for the real deal here (and healthier, of course!)

With tilapia...I just sprinkle with a lil sea salt and baste with garlic butter and lemon juice. Once off the grill...sprinkle liberally with dill and paprika.

Salmon. YOu can do as above, however...for a really good salmon...I like to marinate in soy or teriyke(sp) sauce, ginger, lemon juice. Then I baste with butter, ginger, soy/teriakye sauce, lemon and honey. You can use your marinade and just add the butter lemon and honey to it for the cooking part.

I think that's about it...I do stuff out of "habit"...so I don't usually think much about it...I just DO IT!

This is good served with garlic red potatos (I think that recipe is in Natalie's book, btw) steamed green beens with a little sesame oil and seeds tossed in or asparagus or some simple stir fry done with shredded brocolli (in a bag) with fresh ginger/soy and sesame oil splashed on . Turn stove off and let this sit a bit.

It may seem redundant to include similar spice in the stir fry...but I've had no complaints and my son WILL complain if he's a mind to! :-)

Rebecca...did I miss anything on the stir fry part???

Yeah - sons are like that


I am craving asparagus. I'll have to see if I can find some nice ones. Sounds really good Joker, but with temps in the teens I'm not gonna be grilling.

Oh, be brave...I cook on the grill (including the green things) more than I do inside...but I do have the grill on a screened porch which does help!

You could do the same and broil it...leaving door cracked and watching carefully!

If I felt better, I might. But with a foot of snow on the patio - nah - not this weekend.

My oven at home won't run if you leave the door cracked.

Spike is tasty sprinkled on cottage cheese

Top spices used:
1. Garlic salt (both coarse and fine grinds, and I prefer the California blend)
2. Onion powder (my bf don't liek onions, so I sneak in powder insetad)
3. Kosher salt
4. Pepper (fine ground and fresh ground)
5. "Pinch of Herbs" or "italian herbs" blends
6. Chili powder or cayenne pepepr

Okay, I don't hate you anymore!

I've "used" that recipe!

Kitten, one major tip about cooking. A good cook is not afraid to fail. Even the top chefs in the world occasionally throw out a dish because it just didn't work!

So, when preparing to cook, remember, there is always quick Chinese food from a local place that will be ready for you to pick up when you arrive, pizza to your house in 30 to 60 minutes, and possibly even a frozen dinner in your freezer. When you fail, laugh about it. My mother is a FANTASTIC cook, and even she has managed to burn water and explode hard boiled eggs. Bad stuff happens to us all. Throw it out (sometimes as far from the house as possible), laugh at it, and move on. Cooking is one of those areas of life that being able to laugh at yourself is important.

Oh, and remember, a little salt and pepper can fix many things.

Grilled Tuna Steaks with a little lemon pepper - yum!

I don't know if I've ever cooked freshwater fish - my granny used to fry catfish - but that's not hard and I don't really like catfish(gasp! I know, sacriledge for a southerner)

Okay...final suggestion...get ya a stove top grill!

I have a little electric grill that I can use inside. It was a wonderful Christmas present from my aunt many years ago. works great!

However, you can broil fish with the door closed.

Thank you, BF.

Red above ^^^does not live in the country, obviously!

Purple above: How in the heck do you burn water? You're gonna scare the poor girl to death with that idea!

I tease my mom about burning water because she has, more than once, started to cook something that required boiling water, and forgotten about it. After a few hours, the pot itself will burn if left unattended, on heat, with nothing in it!

If, by the way, you happen to leave eggs in that water, making hard boiled eggs, and completely forget about them, they will not only burn, but they will explode and make a complete mess of your stove and burnt eggs have a very distinctively nasty odor that requires leaving the house!

Oh, and kitten, remember, if at first you don't succeed, fry fry again!