Fishing with Rod Discussion Forum
Fishing in British Columbia => The Fish Kitchen => Topic started by: fisherkingnigel on May 24, 2004, 07:42:49 PM
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hey guys I don't want to retype my whole recipie again so I'll just link it to my forum. take a look!
http://p083.ezboard.com/ffishingtalkfrm9.showMessage?topicID=4.topic (http://p083.ezboard.com/ffishingtalkfrm9.showMessage?topicID=4.topic)
what do you think?
Nigelman 8)
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One of my favorite ways to eat fish. Doesn't mask the flavor of the fish with herbs, garlic, whathaveyou. However, if this is being done in an oven, I would suggest that you move the rack near the top and use the broil function of the oven, so you really are grilling (in reverse) the fish and not baking it. This way you get the nice crisp golden color and the fish doesn't get dried out. Also, I find that if you use water, use hot water, otherwise it seems to take too long, and the skin doesn't crisp up as nice (so I actually don't use water). Just speaking from my experience.
Shane
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Talking to my wife here....she said the water is actually for preventing the pan from causing a fire underneath and makes clean up a snap. If you didn't add the water we all know what happens to cooked grease, it become caked on and you'll never be able to reomve.
ENJOY,
Nigel and Yumi.
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If you don't want to use the water, just line the pan with tin foil. Funny thing, I remember my mom used to just bake it in a pan without the grill. I remember that the skin when it was crispy and a little carmelized, was absolutely fabulous! We used to do this with salmon all the time.
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My favorite also, but I bet it drives my neighbours insane from all fishy smell and smoke going out from the vent. :P