Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
fish
fishlessman
Posts: 34,552
havent posted any weight loss cooks, heres a couple dinners with a wine mustard shallot reduction, adds a ton of flavor to what can be plain tasting. fish and scallops were pan fried in a tablespoon peanut oil in a heavey cast iron skillet
the sauce, saute the shallots in the oil from the fish, add butter, add 1/4 cup white wine, add a squirt of dijon, takes 30 seconds to complete
the sauce, saute the shallots in the oil from the fish, add butter, add 1/4 cup white wine, add a squirt of dijon, takes 30 seconds to complete
fukahwee maine
you can lead a fish to water but you can not make him drink it
Comments
-
-
Nice presentation on the scallops. Looks great.LBGE & SBGE. Central Texas.
-
it cooks extremely fast, on the fish it was a little thick. i used creole sesoning on the fish and salted the scallops before they went into the pan, just remember to put some salt on the fish or scallops before cookingThe Cen-Tex Smoker said:reduction recipe please?
the sauce, saute the shallots in the oil from the fish, add butter, add 1/4 cup white wine, add a squirt of dijon, takes 30 seconds to completefukahwee maineyou can lead a fish to water but you can not make him drink it -
makes them convenient to eat, and drink the sauce. and they a free when you buy baked scallops, how can you beat thatCPARKTX said:Nice presentation on the scallops. Looks great.
) fukahwee maineyou can lead a fish to water but you can not make him drink it -
Looks great and supper simple, I have some perch and walleye in the freezer that I'll try this way.
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum