[manaboutown]

Tomorrow is Taco Tuesday. I can hardly wait!

Growing up in New Mexico I ate some form of chile dish every day. Beef and chicken enchiladas, tamales, carne adovada, burritos, tacos, pozole, menudo, huevos rancheros and chiles rellenos so around here I find most of the food very bland. Maybe my tastebuds are burned out but that is the way it is. Red or green? Hot Thai food is great but not the same.

[AMB444]

Originally Posted by manaboutown

Tomorrow is Taco Tuesday. I can hardly wait!

Growing up in New Mexico I ate some form of chile dish every day. Beef and chicken enchiladas, tamales, carne adovada, burritos, tacos, pozole, menudo, huevos rancheros and chiles rellenos so around here I find most of the food very bland. Maybe my tastebuds are burned out but that is the way it is. Red or green? Hot Thai food is great but not the same.

Same here! My fav's are Indian, Thai, Korean, Vietnamese, Mexican.

[AMB444]

Tonight I'm making baked fish with lemon pepper butter sauce. Baked potato.

I need fish recipes please!

[Shipping up to Boston]

Originally Posted by AMB444

Tonight I'm making baked fish with lemon pepper butter sauce. Baked potato.

I need fish recipes please!

https://www.google.com/url?q=https:/...N51MDQQcp86gcI

[AMB444]

Originally Posted by Shipping up to Boston

https://www.google.com/url?q=https:/...N51MDQQcp86gcI

Ok, I'm making this tonight instead!

Thank you!

[Ecuadog]

Originally Posted by AMB444

...

I need fish recipes please!

Around 55 years ago, I used to go camping in Hither Hills State Park in Montauk around Columbus Day, just to catch Bluefish in the surf. It was there that an old guy introduced me to charcoal-grilling fish with mayonnaise. We just fileted the fish, coated it with mayo and a bit of salt & pepper and grilled it over the charcoal. I have used this method on one of my favorites, Swordfish steaks. Use steaks about 1 1/4 - 1 1/2 inches thick. Grill to about 130°F, not over 135°F. Rest off the heat for about 5 minutes. Serve with lemon wedges.

[AMB444]

Originally Posted by Ecuadog

We just fileted the fish, coated it with mayo and a bit of salt & pepper and grilled it over the charcoal. I have used this method on one of my favorites, Swordfish steaks. Use steaks about 1 1/4 - 1 1/2 inches thick. Grill to about 130°F, not over 135°F. Rest off the heat for about 5 minutes. Serve with lemon wedges.

This sounds really good! I'll try it...thank you!

[Shipping up to Boston]

Originally Posted by Ecuadog

Around 55 years ago, I used to go camping in Hither Hills State Park in Montauk around Columbus Day, just to catch Bluefish in the surf. It was there that an old guy introduced me to charcoal-grilling fish with mayonnaise. We just fileted the fish, coated it with mayo and a bit of salt & pepper and grilled it over the charcoal. I have used this method on one of my favorites, Swordfish steaks. Use steaks about 1 1/4 - 1 1/2 inches thick. Grill to about 130°F, not over 135°F. Rest off the heat for about 5 minutes. Serve with lemon wedges.

Interesting.. is that enough heat for a safe internal temp for fresh fish? Sounds amazing!

[Shipping up to Boston]

Originally Posted by Shipping up to Boston

Interesting.. is that enough heat for a safe internal temp for fresh fish? Sounds amazing!

My bad.....read it wrong

[AMB444]

Originally Posted by Shipping up to Boston

https://www.google.com/url?q=https:/...N51MDQQcp86gcI

This was so good, thank you! Will make this again for sure.

[Shipping up to Boston]

Originally Posted by AMB444

This was so good, thank you! Will make this again for sure.

Oh good. I try to do that every Friday thru Lent. Not for religious reasons, just to eliminate other guilty pleasures for at least one day of the week!

[AMB444]

Originally Posted by Shipping up to Boston

Oh good. I try to do that every Friday thru Lent. Not for religious reasons, just to eliminate other guilty pleasures for at least one day of the week!

Good idea!

I had to do a few substitutions. The store didn't have a very large selection today of fresh fish. The catfish looked really fresh so I tried that ... turned out really nice! Used fresh lemon juice so grated a bit of the zest to top it before baking. YUM!

[fdpaq0580]

Originally Posted by Shipping up to Boston

Interesting.. is that enough heat for a safe internal temp for fresh fish? Sounds amazing!

In many cases, raw is acceptable for fresh fish. The worst thing you can do to fish is over cook it.