If you’re tired of Old Bay on everything, check these out:
Paul Prudhomme’s Seafood Magic for grilling/sauteeing/baking any kind of fish. Butter in the pan, a light sprinkling of SaeFood Magic and some lemon juice and you’ve got yourself some fine eating. Don’t Overcook! White and flaky is all you need.
Also Paul’s Salmon Seasoning really hops up salmon.
But really; if it’s fresh fish, all it needs is a little butter, salt/pepper and lemon juice. If you’re being served sesame-encrusted, sauce-covered fish with cute little mounds of veggies, almonds or carrot spirals on top; you’re being served not-so-fresh, maybe even frozen fish. Good fresh fish does not need all that crap on it.
I didn’t mean to say there’s anything wrong with fried fish, especially done in a fry cooker - - I need to keep that to a minumum, myself…best fried flounder I ever ate was at SeeWee’s up on N. 17.
One last thing about salmon; put it in a pyrex dish with white wine, water and lemon juice, put plastic wrap on the top and poach it for 3 to 4 minutes in the microwave. You’re getting gourmet poached salmon there for 1/4 the restaurant cost. Add some salt, pepper and a little of Pauls’s seasoning, and a few sprigs of rosemary (if you have a bush in your yard) and people will ask, “Where’d you learn to cook like this?”
You tell 'em, “I just keep things fresh and simplem ma’am.” Women are going to give you that look.
OK, Game On! I know there are many better fish cooks than me out there. PatientMaker, how do you cook sheepshead with rock salt again? Penny, what do you put in your shrimp boil, and how do you fry shrimp?
lastly, bay leaves are the devil’s fruit!
cookemup good, NaClH20
I second Paul Prodhomme seasonings. I love his Blackend Redfish seasoning. I read an article a while back that said that when his Blackend Redfish recipe came out the Redfish population took a big hit within a couple of months. Supposedly he was a big part in the conservation of Redfish now.
20 minutes ago i just stuffed myself on the first fresh dolphin meal of the year…, splashed a little olive oil on the fish rolled it in Chef Prudhommes seafood magic threw on hot grill…■■■■, i’m still hungry!
As seen on Good Eats … dry vermouth, a little lemon juice, kosher salt, and pepper. Seal the fish in parchment paper on top of some mixed julienne vegetables and let it steam in the oven.
I’ve been cooking salmon this way for a while, but it works for other fish as well.
a good all spice that yaull might not have used or herd of is Everglades. Does very good on fish. The only way you use to be able to get it was to order it direct by the gallon. but I think Publix carries it now. I pretty much put it on everything
Emerill’s fish rub… I’ve only found it in Publix. little olive oil to keep it from sticking and don’t over use seasoning cause it’ll be too salty. On the grill or 2min in a pan Wahoo to catfish and everything in between. Quick and simple.
