• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

Cooking fish

episodic

episodic

Lifer
I've got a Salmon fillet in the oven now. I marinated it in Lawry's lemon pepper seasoning, sealed it in foil and am baking it. Is an hour enough, too long?

Also, does anyone know the best way to prepare talapia? I've never heard of it but bought 2 of them today. It is the whole fish, gutted.

Thanks!
 
how large of a cut? it seems kinda too long cooking time and hence will taste dry.

I find Talapia is best sauteed on high heat in olive oil.
 
I turned the oven down to 325, and changed it to 40 minutes since one person said an hour and the other 25-30 minutes. . . The size is about 1/2 of 1 fillet if that makes sense, maybe 1.5 lbs?
 
Originally posted by: episodic
I turned the oven down to 325, and changed it to 40 minutes since one person said an hour and the other 25-30 minutes. . . The size is about 1/2 of 1 fillet if that makes sense, maybe 1.5 lbs?
Click to expand...
Check out my thread. We even used the same marinade! :laugh:

Check it after 25 - 30 minutes.

It's done when its flakey.
 
Adjusted . . .

Regarding the talapia, anyone care to elaborate on the olive oil thing? These are whole fish, just plop em in the pan (I guess I need to cut the head off), they are split down the middle and gutted, do I need to cut them in half? Do I need to use a batter? Thanks - the extent of my fish eating has been breaded fried catfish for the most of my life.
 
Ok, I just got done eating it. I ended up baking it for 40 minutes @ 300 degrees. It was perfect pink and flaky. The lawry's marinade was excellent.

I had with it a very large baked potato that I stuffed with butter, chives, and sour cream, and I had a large fluffy yeast roll with it.

Absolutely excellent...
 
Talapia is great. Season it with some lemon, garlic, salt, and pepper. Then grill it until it turns white all the way through. It's really good that way. You might want to wrap it in foil when grilling... to keep it from falling apart.
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top