SA Footy

Giant piece of skinless atlantic salmon. Maybe x 2.

Sprinkled with home grown fresh thyme and home grown fresh rosemary.

Microwaved for approx 2.5 minutes per piece.

Then covered with fresh ground cracked pepper.

A squeeze of lemon.

Beautiful.

Dog_ger wrote:Giant piece of skinless atlantic salmon. Maybe x 2.

Sprinkled with home grown fresh thyme and home grown fresh rosemary.

Microwaved for approx 2.5 minutes per piece.

Then covered with fresh ground cracked pepper.

A squeeze of lemon.

Beautiful.

microwaved are you kidding
agree with the ingrediants, salmon is tops. but grill it on a HOT plate, crispy on the out side. Put the radiation box away!

+1

ok here is my very simple receipe.

fresh garfish crumbed.
roll in flour, dip in eggs and milk mixture, roll in mixture of parsley and breadcrumbs and lemon pepper.

shallow fry QUICKLY in HOT olive oil.

serve with prawns and scallops crumbed the same way. plus a garden sallad and home made crispy wedges.

dont forget the tatare sauce!

For firm flesh fillets in decent thick fillets I have discovered oven baking as a healthier alternative if you want that:

Dip them in flour, then egg and then cover in those Corn Flake crumbs
Spray with oil
Bake in oven 180 degrees for 10-15 minutes

They come up beautifully

Another alternative for thick fillets is to just make a sealed bag out of alfoil with lemon and season with salt and pepper to taste. Add some mango for something different.

Then place the sealed foil bag on the BBQ (or oven) for 10-15 mins.

Also don't be scared of whole fish is you have a crowd coming over. Just follow Dedja's principle with the alfoil, chuck some herbs in the belly if you want and stick it in the oven (cooking time depends on weight but as soon as your fork can get through the thickest part of the flesh it's done) .

It tastes beautiful and people think you are some kind or gourmet for even attempting it. Yet it's so simple to do.

Of course, get Mickyj to catch the bastards for you first ...

I had a crack at making chili mussels and it turned out a treat - the first time anyway. I'd bought mussels that were already debearded and so I assumed that all mussels would be similarly debearded, so the second time I made them they were all beardy and furry like little Gandalfs in shells, which I found out when I tried to eat them.

Anyway! You need:
500g mussels (Pt Lincoln, in the shell, preferably beardless ). Shells should be closed - chuck away any opened ones.
1 red chili, chopped finely
4-5 tomatoes, chopped finely
1/2 large white onion, chopped finely
1 cup chicken stock
1/2 cup white wine

Chuck everything except the mussels in a shallow saucepan, put a lid on it and cook on med-high heat for 5 mins. Add the mussels, cook for 2 minutes. By now all the shells should have opened; get rid of any that are still closed. Oh yeah, you're meant to be making spaghetti while all this is going on too. Serve the mussels over the spaghetti. Bit of a messy dish to eat but it is yum.

I use to do this one regularly - but haven't done it in ages.

Whole snapper.
fill with tomato, onion and peper and salt.
Rub flesh with butter.
Completely wrap in alfoil and into the oven for about an hour (From memory)

Simple but yummmmmeeeee

AFLflyer wrote:

Dog_ger wrote:Giant piece of skinless atlantic salmon. Maybe x 2.

Sprinkled with home grown fresh thyme and home grown fresh rosemary.

Microwaved for approx 2.5 minutes per piece.

Then covered with fresh ground cracked pepper.

A squeeze of lemon.

Beautiful.

microwaved are you kidding
agree with the ingrediants, salmon is tops. but grill it on a HOT plate, crispy on the out side. Put the radiation box away!

You could always do it the Peter Maddern way and put it in the dishwasher and let her rip.

The only process that keeps all the Omega3 is microwave.

Try it....

Why?

Because I have severe arthritis and it assists me better than 16 cod liver tablets.

safooty secret.

All the fish rich in Omega 3's seem to give me nausea - I don't tolerate oily fish well.
But I like Whiting, Barramundi, Garfish and Trout, as well as Calamari and Octopus if not overcooked and rubbery.
Lightly grilled with lemon juice and a nice light white wine is my preference - perhaps even the dreaded Chardonnay.

A Mum wrote:I use to do this one regularly - but haven't done it in ages.

Whole snapper.
fill with tomato, onion and peper and salt.
Rub flesh with butter.
Completely wrap in alfoil and into the oven for about an hour (From memory)

Simple but yummmmmeeeee

That's my favourite, with the only possible improvement to do it in the Weber instead.

Wedgie wrote:

A Mum wrote:I use to do this one regularly - but haven't done it in ages.

Whole snapper.
fill with tomato, onion and peper and salt.
Rub flesh with butter.
Completely wrap in alfoil and into the oven for about an hour (From memory)

Simple but yummmmmeeeee

That's my favourite, with the only possible improvement to do it in the Weber instead.

I find tomato and onion boring, fill it and cover it with asian herbs such as coriander, thai basil, viet mint, lemon grass and plenty of sliced lemon. I also like to substitute snapper with flathead.