I know but just give me the best suited sauce the use... I have way too much fish and I need to make a change too my present cooking methods so my wife can stay happy... you know WIM.
Saute some Garlic (chopped) and Shallots in Olive Oil for a minute....add some Dry White Wine and deglaze till alcohol burns out (1 minute)...add spoon of Capers, let saute on med for another minute....2 mins before spooning on Snapper, throw a couple patties of Butter in pan, and swish around till emulisified (30 secs)....Spoon over Broiled Snapper (Very Piccata-ish)
I've been making the mango fillets with a crumb-coated recipe I invented using gluten free bread crumbs that my wife loves. I found that gluten free flower and bread crumbs fry and bake crispier than regular wheat based flour due to the rice flour... so by adding butter and some dry spices and mixing, it makes a great coating without frying. But I've done that five times in the last 3 months.
Another go to for me is a Fresh Mango sauce/Salsa that you can make in a Food processor in mins....you can add alittle Jalapeno to the Mango while its processing....
Sounds good. I've made a dill based cream sauce over salmon that was pretty good but I don't think it will work on any other fish.
With Salmon....Dill is good...I used to make a Poached Salmon Dish (8oz Salmon Fillet)...and set Salmon on a Roasted Red Pepper Coulis, at several restaurants...Good Stuff....
i do something very similar -- just swap out the capers for a little diced jalapeno and garnish with some cilantro (if you don't find the taste too soapy)
Yes I've had the mango based salsa sauce at restaurants but thee wife isn't much of a fan. I've noticed she likes the lemon, garlic, butter sauces... and so do I... hence chicken Francaise is one our absolute favorite dishes... light and tasty.
I'm going to make another batch while thighs are still on special at Publix. I'll write a full recipe later this week.
On mesquite tho?
Lump charcoal is as close as I get.
Haole haole chicken then
They use strawberry guava, which is related to mesquite. It's an invasive plant though.
Lump is my Go to...Alot Hotter Coals...My GF has a Gas Grill...Its nice...easier Pre-Cook and Cleanup...but I'm all about Lump Charcoal...The flavors are incomparable...
What is your preferred method of cooking Tuna? Iv got some whole yellow fin
