Beaker's cooking laboratory

[[AK]Sonic Boom]

Own it. It's an interesting book to look at, but very dated and difficult to cook from.

Okay, I think we've fairly well established that you need to get your ass out to Seattle for a Seahawks game, again.

Remember, I live 300 feet from the Pike Place Market and can see the stadium twelve blocks down the road. Plenty of things to cook and eat, besides the opposing team.

[[AK]Squidly]

Okay, I think we've fairly well established that you need to get your ass out to Seattle for a Seahawks game, again.

Remember, I live 300 feet from the Pike Place Market and can see the stadium twelve blocks down the road. Plenty of things to cook and eat, besides the opposing team.

Hopefully soon... we love it out there.

[[AK]Mydrial]

Anyone got a good recipe for a nice fish entree' that can be cooked on the grill preferably for the summer grilling months? Spicier the better....lol.

My cardiologist is a real $#%& and giving me crap for my dietary habits.....I need to throw fish in their a little more often....but I hate preparing it the same way all the time in the broiler or baked.

Ideas?....Since this seems to be a popular hobby with some of you :P

[[AK]Hylander]

My cardiologist is a real $#%& and giving me crap for my dietary habits.....I need to throw fish in their a little more often....but I hate preparing it the same way all the time in the broiler or baked.

Ideas?....Since this seems to be a popular hobby with some of you :P

I hear that. My Doc is always telling me the same thing but the problem is I don't like much seafood - particularly that which doesn't involve tempura batter or being fried. I resorted to Omega-3 tablets, etc but man, talk about gastro feedback.

I've tried grilled/smoked salmon and tuna steaks and I can't stand either - although tuna salad I like. My wife isn't a huge seafood person either, but she loves crabcakes - which again, I'm OK with but don't really like a whole lot.

Basically, I'm looking for a fish that when grilled tastes like a 16oz NY Strip.

[[AK]Beaker]

Mydrial,
I love fish so I have tons I'm at work so I'll just give you the down and dirty ones here that don't take any sort of recipe.

1) BBQ Salmon - Take one salmon steak pour a generous portion of A1 thick and hearty or spicy steak sauce over it. Nuke the sucker for 3 to 5 minutes till it's flakey and done. Add more steak sauce if you want.
2) Spicy fish- Take a baggie add about 1/4 cup flour and Tony Chacheries seasoning (I add till the flour is pink (start with a teaspoon and then build up would be my best guess) but depends on your spicy tolerance) take a small filet or 4 like perch or orange roughy or tilapia place in baggie. Shake take it out and put them in a nonstick pan heated with either cooking spray or a tiny bit of olive oil and cook on both sides probably a few minutes on each side.
3) Tuna- Grill this with salt and pepper (white pepper is good here but black or red works too) top with fresh fruit salsa like mango/habinero or peach/jalepeno or really good pico if you aren't the fruity type. These fru-fru salsa's can be made or purchased at the grocery store and come in a variety of heats. Can also do this as a tuna taco with a tortilla and salsa and such.
4) Tuna, Salmon, or Shark are all quite good in a balsamic marinade and thrown on the grill then put it in a salad with artichoke hearts and such with more balsamic on it!
5) BBQ Shark (Tuna or Salmon) - Shark with A-1 or other steak sauce on it and the grill
6) Grilled trout- Get the seafood shop to dehead and gut a fresh trout stuff the inside with orange slices (round ones not sections) (or lemon or lime) add your favorite fresh herbs like chives or tarragon or rosemary or basil) place the fishy in a basket and grill the puppy. The skin will be slighty crunchy and bubbly on the outside and the flesh with the fresh citrus herb infusion is heavenly.
7) Sushi! one of my favorites but to be honest I go out for it unless I have watched the fish being caught !
Fish tastes like fish I'm sorry I can't magic it into a steak
However the preditor fish have a more meaty taste. I would suggest you try shark Highlander and cook it sorta like a steak. It won't be "the same" but it certainly isn't delicate like trout.

[[AK]Mydrial]

Thanks Pharm!!

[[AK]Swae]

This may be a little off-topic, but Pharm mentioning "Molecular Gastronomy" made me thing of one of my favorite little series of books:

Liquor
Prime
Soul Kitchen

These books revolve around 2 guys that start a restaurant in New Orleans. Of course, some crazy stuff happens, but having worked in the restaurant industry, I find these to be the most accurate portrayal of the "restaurant life" that I've read. The author's husband is a chef, so although they are fiction, there is a lot of descriptive narrative surrounding the dishes and their preparation.

Just a small thread hijack, sorry!

[[AK]The Beast]

For the fishophobes:

Catfish! Make it hotter'n'hell with Cajun seasonings and blacken it on your grill. It's not a "fishy" fish; it's very good at absorbing whatever seasonings you choose.

Swordfish: I love a good grilled swordfish steak, just coated with a little olive oil and some herbs. Also a milder flavor, IMO.

[[AK]Nuts]

Anyone got a good recipe for a nice fish entree' that can be cooked on the grill preferably for the summer grilling months? Spicier the better....lol.

A nice Char (found in Lake Tahoe or other northern lakes) is great for grilling with my classic 'out of ass' recipe: Clean the fish, open her up and flavor heavily with chili powder, lime juice, kosher salt, tequila, and pepper. Grill on the BBQ. Eat. I call it my Chilli-Rita Char.