The official Whats for Dinner Thread

[mmanolis2001]

I would second the new section.

Metro,
That looks good. I need to defrost my perch and batter the suckas up.

[Shady]

O my, I just had parm perch tonight for dinner. Good Stuff! I just bake them in the toaster oven though and i dont worry about flipping.

[tufnik]

Filleted striper. Coat in a mixture of flour, salt, and pepper only. No dipping in egg or anything. Fry in canola oil almost to a crisp, and enjoy. Do it for croaker too. Absolutely delicious!

[medicyaker]

Just an FYI, Bass Pro sells that very scaler for about $8-$10. They always have them in stock. I'm working there tomorrow if anyone local wants me to pick one up. Just PM me and let me know.

[bassman27]

I know im late for this one but i had to post anyway.

This is one of the reasons that i love MD so much.

[MetroMan]

I finally decided to cook the rockfish fillets I had in the freezer, along with the crab meat I picked from the last time my wife & I had crabs. The goal was to make crab "stuffed" rockfish. Anyone that knows me is aware that I am not a huge fan of eating rockfish. When I first had it, it was so bland to me...and really dry. Well this time I had a different experience. The fish is still bland without a doubt...but I made sure to NOT overcook it this time.



I removed the dark line aka the "nasty stripe".

Then I seasoned the fillets with Zatarans Creole Seasoning (this goes well on all seafood IMO)



Then I prepared my crabmeat...


Using the following all-star cast:



This was my resulting crab mixture...


Let me tell you...this crab topping was SOO damn good. I had to make myself STOP "sampling" it.

[MetroMan]

I baked the fillets till they were halfway done...



Then I topped 'em with the crab meat...



I finished them off in the broiler...



One of the best seafood dished I've made to date.

[ronaultmtd]

Pretty close to what we do, Metro- try Tony Chachere's Cajun seasonings next time and instead of flat filets with crab meat on top- try putting the crab meat on raw seasoned filets and then roll them up and pin with a tooth pick- bake in a 400 degree oven until the filets are flaky- that is how we do ours and my wife is from New Orleans and is 100% cajun- another way is to season them with Tony's and then drizzle them with flour deep fry in hot oil for a few minutes until the outside is crispy then make a cream dill sauce and serve over angel hair pasta with the cream sauce poured over the filets and pasta- yummm!

[Shady]

What about Old Bay? Stuffed Rockfish is amazing! I made it last year for the first time with fresh crab meat and rockfish. I used Ron's method of wrapping the filet around the crab meat mixture. The meat mixture was basically the same as crab imperial. I just cooked them in the toaster oven on broil. MMMMMMMMMM! I have both in the freezer so I think I will have to make it again soon...

[MetroMan]

I thought about rolling them into pinwheels...maybe next time.

[tufnik]

Dang, they look good, MM.

[Shady]

Here's my version of stuffed rockfish:

This is my second time making it and I basically follow this recipe except use crushed saltines instead of the bread.
http://allrecipes.com/Recipe/chesape...sh/detail.aspx
I also put some of the crab meat mixture on top of the rolled filet, top that with some panko breadcrumbs, and finish it off with a little oldbay. I broil it in the toaster oven for 25 minutes. Normally I cook my fish for only 15 minutes if broiling in the toaster oven, but the way this is setup it needs the extra time. The first time I made this I tried it after 15 minutes and the crab mixture was only warm in the middle and the fish was not quite done. But after 25 minutes delicious!

[ronaultmtd]

Looks tasty- just use some good cajun seasonings like Zataran's or Tony Chacherez so it has that Bam! As Emril says-

[Shady]

Fried Bluefish with a mixture of flour, panko breadcrumbs, caribbean jerk seasoning, and cajun seasoning. I didnt remember to take a picture until there was only two pieces left.

This stuff is really good on fried fish

Bluefish Sashimi splashed with lemon juice and soy sauce in the middle of the plate.

[mmanolis2001]

I'm starving now.


How did the boo fish sushi turn out? Did you bleed the fish immediately after catching them?