Fish Chef Advice

[bboswell]

Im not usually in that big of a hurry running from the law though so have time to cook it whole [emoji23]


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Technically it’s not considered evading if you don’t know you are being chased!

[Ætheling]

How big of a fish? I cooked a 90lb'r that was pretty terrible. Fat in between the flakes of meat. No way to trim it. Also had a few in the 30-40lb range that were really good. Grilled on foil or lightly blackened.

I would say 40 on the high side. I sampled it at Katies restaurant before buying some from the market. Its amazing.


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[Ætheling]

Technically it’s not considered evading if you don’t know you are being chased!

One day the oyster reef might get em but the law never will. Haha.


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[Gumbo Man]

One day the oyster reef might get em but the law never will. Haha.


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Let’s just hope that Buford T. Justice don’t have an airboat. LOL

[hopedale]

I would cut it in half that thickness and grill it. Salt & Pepper, lemon pepper and baste with butter.

I agree, and also cut slits across the top. It helps cook the fish evenly.

You could also dust it with Tony Chacere's seasoning.

If you want to level up your game, check out Michael Middleton's recipe for pontchartrain sauce.

[ame="https://www.youtube.com/watch?v=qJPPNMyCzYc&t=3s"]Louisiana Catch and Cook - Redfish Pontchartrain w/ Team Compton's Jaceman! - YouTube[/ame]

[DEREKG22]

I just cooked a piece of warsaw that we caught offshore a few weeks back....it was amazing....grouper in my opinion is the best eating fish in the ocean...runners up are tuna and swordfish...

Any piece of fish that thick is too thick to grille or cook in the skillet you are gonna have to put it in the oven. U can always sear it well first before you put it in.

[Ætheling]

Fish Chef Advice

Let’s just hope that Buford T. Justice don’t have an airboat. LOL

Nooooo. Sgt J.W. Pepper is on the case. He knows how to deal with those speeding on the bayou. [emoji23]

https://youtu.be/BQC98pWH-DI

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[bboswell]

Let’s just hope that Buford T. Justice don’t have an airboat. LOL

He had an airboat, it was just too big for the HP he had

[Geezy Rider]

Although I use this for tuna, it works well for any fish. While I like mine blackened and I know you said you didn’t what to do with that, cook it how ever you want and just serve it on some rice or noodles and pour the sauce over it. It’s all about the sauce.


Seared Tuna Streaks with Wasabi Butter sauce

Ingredients;
2 tablespoons white wine vinegar
10 fluid ounces white wine
1/4 cup minced shallots
1 tablespoon wasabi paste, or to taste (don't worry about the wasabi heat, it cooks off)
1 tablespoon soy sauce
1 cup unsalted butter, cubed
salt and black pepper to taste
Cajun Seasoning
1 tablespoon olive oil, or as needed
1 cup chopped cilantro leaves
6 (6 ounce) fresh tuna steaks, 1 inch thick
Fettechi Noodles or Rice.

Directions
Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper and Cajun seasoning. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce on a bed of fettechi noodles drizzled with olive oil or rice.
All done! Now eat till you explode.
Bon Appetite.

[bboswell]

Nooooo. Sgt J.W. Pepper is on the case. He knows how to deal with those speeding on the bayou. [emoji23]

https://youtu.be/BQC98pWH-DI

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You have successfully derailed your own thread [emoji23]

[Big Lee]

Split in half to make thinner as already said. Then pan sear in butter quickly, season and put on the grill for 2 minutes per side. Once checked for doneness apply a good compound garlic butter on top and enjoy after letting sit for 5 minutes. A lot of ways to do it. Good luck and enjoy. Let us know how it turns out.

From what I've read. Do not argue with the above.

[bboswell]

Although I use this for tuna, it works well for any fish. While I like mine blackened and I know you said you didn’t what to do with that, cook it how ever you want and just serve it on some rice or noodles and pour the sauce over it. It’s all about the sauce.


Seared Tuna Streaks with Wasabi Butter sauce

Ingredients;
2 tablespoons white wine vinegar
10 fluid ounces white wine
1/4 cup minced shallots
1 tablespoon wasabi paste, or to taste (don't worry about the wasabi heat, it cooks off)
1 tablespoon soy sauce
1 cup unsalted butter, cubed
salt and black pepper to taste
Cajun Seasoning
1 tablespoon olive oil, or as needed
1 cup chopped cilantro leaves
6 (6 ounce) fresh tuna steaks, 1 inch thick
Fettechi Noodles or Rice.

Directions
Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper and Cajun seasoning. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce on a bed of fettechi noodles drizzled with olive oil or rice.
All done! Now eat till you explode.
Bon Appetite.

This sounds legit!