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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
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Pan Seared Redfish Cooking Demo
I doubt I'll ever be as good a cook as some of you guys, but I get so many questions about cooking the larger reds that I made a video. I'm sure I'll learn a lot from your feedback and suggestions on cooking fish, just as I have on catching and cleaning fish. Bon appetitte. |
#2
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I thought for sure SC would have some tips and suggestions for improvement.
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#3
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Not to be critical but you don't have to marinate fish for that long. Actually 5 - 10 minutes would suffice.
How does your fish come out when you cook it for that long? Is it tender and flaky or dry? I'd maybe cut back the cooking time. |
#4
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Quote:
The meat really is a bit tougher than the younger, more tender fish and needs the longer marinating. The meat was not dry in the cooking time. I guess the thickness really didn't come across too well on the video. But these were steaks cut from a 36-45" fish. It's a much different deal from slot reds. But I agree with your suggestions completely for slot reds. |
#5
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It looks like the fish is steamed rather than seared. Try patting the fish dry just before cooking to achieve a better maillard reaction.
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#6
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Good point. I'll try that. Thanks for the suggestion.
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#7
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Don't be an askhole. |
#8
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I've gotten a lot of good advice, but I also get advice that neglects relevant factors. I was just asking to clarify if the advice in a given case applied to bull reds or slot reds. A lot of fishermen and other excellent cooks who have tons of experience with slot reds have less experience with bull reds. Clarifying is not a bad thing. |
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