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XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating
San Antonio, TX
Village Idiot said:Ginger Miso Red Snapper in a Shiitake Mushroom Broth
Ginger Miso Red Snapper in a Shiitake Mushroom Broth
Good lord that looks good. Recipe?
Good lord that looks good. Recipe?
2 cups Water
4 tablespoons Aka-miso, divided
4 large Shiitaki mushrooms, stemmed, thinly sliced
3 Green onions , dark and pale, thinly sliced: white part minced
4 tablespoons Vegetable oil, divided
1 tablespoon Ginger, fresh, minced
2 6 oz. Skinless red snapper filets (or any white fish)
1/4 cup Panko bread crumbs
1. Whisk 2 cups water and 2 tablespoons red miso in medium saucepan. Add shiitake mushrooms and simmer over medium heat until mushrooms are soft, about 5 minutes. Stir in dark and pale green onion tops. Cover to keep warm and set aside.
2. Meanwhile, mix 2 tablespoons red miso, minced white part of green onion, 2 tablespoons vegetable oil, and minced fresh ginger in small bowl. Sprinkle snapper fillets with salt and pepper. Spread ginger mixture over 1 side of snapper fillets, pressing to adhere. Sprinkle panko over coated side of fillets; press to adhere.
4. Preheat Egg to 300-350, direct.
3. Heat 2 tablespoons vegetable oil in medium nonstick (or CI) skillet. Add fillets to skillet, coated side down, and sauté until brown and crisp, about 3 minutes. Turn fillets over and sauté until cooked through, about 3 minutes. Divide shiitake mushroom broth and shiitake mushrooms between 2 shallow bowls. Place 1 fish fillet in center of each bowl. Sprinkle chopped fresh cilantro over and serve.
Foghorn said:Blackened Mahi Mahi. Get egg and cast iron pan to 500+ degrees. Dip filet in melted butter then cover with "blackening" spice mix (I just buy whatever is available). Throw it on the cast iron for 1 minute per side or so. This works with shark, halibut, and redfish for sure. If the filet is more than about 3/4" thick it will need to cook longer.
Blackened Mahi Mahi. Get egg and cast iron pan to 500+ degrees. Dip filet in melted butter then cover with "blackening" spice mix (I just buy whatever is available). Throw it on the cast iron for 1 minute per side or so. This works with shark, halibut, and redfish for sure. If the filet is more than about 3/4" thick it will need to cook longer.
Can I count seared Scallops?
I want to try and roast oysters on the egg......anyone tried this?
1 tablespoon Seafood Magic, or blackened seasoning
4 tablespoons Butter, room temperature
1/2 cup Mushrooms, sliced
1/4 cup Wine, dry white
1 cup Cream, heavy
1/2 cup Shrimp, or more (or crab)
1/4 cup Parsley, chopped
1 bunch Scallions
1 clove Garlic, finely chopped
4 tablespoons Butter
Heat a skillet and add 1 tablespoon of Seafood Magic (or blackened seasoning). Add 4 tablespoons of room temperature butter (remove skillet from direct heat to keep butter from burning) and melt. Return to skillet to medium heat, Add 1/2 cup of sliced mushrooms and brown. Add 1/4 Cup of dry or semi sweet white wine to deglaze pan. Add 1 cup of heavy cream and reduce until thick. Add 1/2 cup (or more) of medium shrimp (or if you have larger shrimp, dice them in 3 pieces), 1/4 cup of chopped fresh parsley, 1 bunch of scallions (with tops) and cook until shrimp are pink. When shrimp are cooked, add 1 clove of finely chopped garlic and whisk in 4 tablespoons of room temperature butter. Let simmer (but don't let butter separate) for a couple of minutes. Spoon over fish (and, it ain't bad over the rice, either).
Griffin's Grub or you can find me on Facebook
fishlessman, those perch looked good. Blowing the afternoon off. My have to go down to the river for some if their biting.
Smitty's Kid's BBQ