The official Whats for Dinner Thread

I will start with tonight's Dinner




Two 13" croaker Scaled, Gutted, De-Gilled and Fin clipped soaking in a Extra Virgin Olive Oil bath with Sea Salt, garlic, Diced green onions, Ground parsley, Lemon zest and juice from half a lemon. The cavity is stuffed with the above goodies with the addition of several lemon slices.

Fresh asparagus chilling in more olive oil, Sea Salt, Garlic, Parsley and some nice baby red potatoes sliced in half, sprinkled with oil, Salt and pepper, and a little dill.







This was my first time grilling a whole fish and they came out perfect.

Next time i will be making this.

http://www.youtube.com/watch?v=7Xc5w...eature=related

[fredneckyaker]

Any leftovers? Man that made me hungry

[J.A. Veil]

That is a great looking dinner. At that length, croaker do not provide a good filet. Cooking the fish whole is probably a more efficient way to get the most sweet meat.

[Redfish12]

Man that looks delicious. I fileted all mine last time and it took forever. I need to try the whole fish method. We used to cook bluegills and crappie like that all the time, need to get on it for croaker/spot/perch.

[frettr00]

I guess that's more of a Medeterranian style. I was brought up using the scaling method, but I actually prefer just skinning since it's less messy. I've gotten better at fileting croaker, but still haven't perfected the last part due to those extra bones.

[MetroMan]

I took good lesson from the mates on the Morning Star about filleting. I studied their knife work on the ride home. I gave it a whirl when I got my fish home. My fillets came out really well. I will now be filleting just about all of my fish, as it can be so much quicker than scaling and stuff.

Last night I had some of my black sea bass fillets. GOOD LORD! This is what I did...I seasoned the fillets with creole seasoning, paprika, and a lil bit of garlic powder. I coated my grill pan with olive oil and got it pretty hot. Seared each side for about two minutes, allowing the seasonings to form a nice lil crust. After 4 minutes of cooking time, removed from the pan and let the residual heat finish doing its thing. Then serve...

So simple, but SOOO good. I enjoyed this better than my previous favorite fish.

Here are my leftovers for today...

[MetroMan]

And from last friday, here's my beer battered cod...







the light-colored fish you see is the cunner fish (strawberry bergoll)....very tasty.


This was my first time making beer batter. I was impressed at how simple yet delicious it was. My family was impressed as well.

[mmanolis2001]

^^ Man that looks good. I love Sea Bass and fish & Chips....
What kind of dipping sauce did you make to go with that? Looks like a spicy tarter sauce. Yummy

I normally fillet all my fish but to be honest the fish tastes much better when cooked whole. I guess its all the bones, fat and goodies that mingle while cooking. Kind of like a whole roasted chicken compared to a chicken breast.

I just bought one of these scalers and it worked great. The scales did not fly all over the place which is why i have stuck to filleting and skinning fish in the past.

http://www.amazon.com/Big-Norm-Fish-.../dp/B0009RMB2E

Kitchen shears and scaler were used to dress them and It only took 4 mins to fully clean both fish. That's about the same time it takes me to carefully fillet and skin smaller fish.

[Grilled]

now im hungry!

[MetroMan]

Jay (foursteps) was telling me about that scaler...he has the same one. I might have to get one. When I scale my fish, I usually do it in a sink full of water. Keeping the fish submerged while scaling eliminates the "scale scatter".

My wife made that sauce. It was Mayo, pickle relish, hot sauce, and I think a lil bit of ketchup. She was so proud of herself lol.

[tufnik]

I too use the submerge in the water technique. Now I'm going to get that scaler. Thanks, mmanolis.

Oh yeah, those fish look really good.

[surfdog]

yum, gotta take the head off though, i dont like my food looking back at me.

[mmanolis2001]

Tonight's dinner



Homemade Marinara sauce which came out terrific. This is the first and last time I'm trying this. Too much work pealing tomatoes then de-seeding and quartering. Cooking for 45 mins then pureeing them and cooking to reduce for 30 more minuets. Next time I'm buying the whole canned tomatoes to save at least 30 mins.

Linguine with the leftover potatoes from yesterday and some nice grilled shrimp.

Oh and a fosters to wash it down.

[MetroMan]

Last nights dinner: Panko Parmesan Crusted White Perch

Seasoned my fillets with onion powder, garlic powder, & seasoned salt...


combined panko bread crumbs with oregano, thyme, & black pepper



added shredded parmesan cheese to the panko mixture...


dip fillets in eggwash, and coat thoroughly in breading mixture, then bake at 425 degrees...



Flip after 10 minutes or so to get both sides browned.



Enjoy!

[rol716]

These pics are great! Maybe a new forum section for recipies?