Essential I Be Cooking!: Post a Pic of What You're Cooking Thread
- Thread starter Uncle Trill
- Start date
@Caca-faat This was the roasted fish I did over the weekend. No tilapia at my local seafood store and the only red snapper available was the size of a small child lol, so I settled on bass instead. Had them descale it and remove the guts.
Starting point. Stripped bass (left two) and black bass (right two).
Make some incisions in the fish to soak up the flavour. I also trimmed the fins.
Marinate and season well. I used jalapenos (hence the green colour), basil, onions, garlic, habeneros, cayenne pepper, salt, black pepper, anise, thyme, garlic and onion powder, maggi (chicken flavoured bullion cube) and some other spices and seasonings I can't remember right now.
I didn't have a food processor so the marinade wasn't the paste-like consistency I wanted and my blender didn't break down all the solids that well (garlic for example). Still came out well. I think if I use the blender again I'll need to add more oil to the marinade to allow the ingredients really blend well.
Wrapped in foil and marinated for 16 hours.
Final product after baking. Flavour wise it was on point and very well seasoned. Presentation could definitely have been better. And yes, a lot of liquid that I needed to mop up. Not in the picture but I tossed some brussel sprouts together to go along.
I've already started incorporating more fish into my diet so I'll definitely try this recipe again. It's really easy to make and it presents very well. I'll try with different fish next time and will also try baking the fish in foil for a change.
Starting point. Stripped bass (left two) and black bass (right two).
Make some incisions in the fish to soak up the flavour. I also trimmed the fins.
Marinate and season well. I used jalapenos (hence the green colour), basil, onions, garlic, habeneros, cayenne pepper, salt, black pepper, anise, thyme, garlic and onion powder, maggi (chicken flavoured bullion cube) and some other spices and seasonings I can't remember right now.
I didn't have a food processor so the marinade wasn't the paste-like consistency I wanted and my blender didn't break down all the solids that well (garlic for example). Still came out well. I think if I use the blender again I'll need to add more oil to the marinade to allow the ingredients really blend well.
Wrapped in foil and marinated for 16 hours.
Final product after baking. Flavour wise it was on point and very well seasoned. Presentation could definitely have been better. And yes, a lot of liquid that I needed to mop up. Not in the picture but I tossed some brussel sprouts together to go along.
I've already started incorporating more fish into my diet so I'll definitely try this recipe again. It's really easy to make and it presents very well. I'll try with different fish next time and will also try baking the fish in foil for a change.
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Yep, one fish per person. With the veggies and side items it was filling without being "heavy".
I'll try the bread next time. I also think stuffing the fish with some veggies might also help soak up some juices.
The veggies will produce more liquid.
Interesting. I thought drier veggies with little water will act as a "sponge" for the juices.
UserNameless
Veteran
Rarely reply in here but this shyt moved me ...
you did that shyt
and I know it took some work too
What veggies are u thinking? Veggies are fully of water.
Was thinking broccolli but yea you're right, veggies are quit a lot of water. May look to another stuffing then....
Prawns maybe or a crab suffing, no veg is going to be enough to soak up the liquid, besides u want that liquid to moisten that fish going down. If u wilt spinach with garlic butter, onions, haberneros and other seasoning before hand that will reduce some of the liquid before stuffing.
Grilling my first steak tomorrow im nervous asf Im hoping I wont screw this up...Sea Salt, terriyaki juice and honey marinate...
hopefully it comes out medium well... I dont have a meat thermometer
hopefully it comes out medium well... I dont have a meat thermometer
what cut is the steak and what kind of grill?Grilling my first steak tomorrow im nervous asf Im hoping I wont screw this up...Sea Salt, terriyaki juice and honey marinate...