My culinary talents match my abilities to properly cast a fly rod..
Does that mean we should or not eat your vittles and stand behind your backcast?
I am still trying to figure out just how to convert the ingredients of Yorkshire
pudding to something edible, darn metric system. ;0)
Is that dish something like liver pudding or scrapple?
Fish maybe a little easier so please send
them my way.
Gut fresh fish, add seasoning, wrap in foil with a bit of olive oil or butter, do NOT overcook. I've noticed on Iron Chef they value the cheeks. I usually send the head (intact with bones to the tail) to my friends at Peta. Now, if you want recipes, tell me what fish.
Avoid freshwater shrimp if you can get tiger prawns and too many reef fish will be toxic to some folks. Look at the eyes. Shiny versus dull eyes, good smell, firm flesh are good signs. Lower heat for white fleshed/low fat fish and charcoal grilling for salmon and oily fish is my preference. Beer batter fried grouper is awesome and blackening red drum or other oily fish in an iron skillett with no oil but a layer of seasoning was Paul Prudome's signature dish.
Tuna Awesome-
Fresh fatty tuna (2x2) chunks marinated in San-J Tamari and a pinch of wasabi. Heat iron skillett hot. Tiny bit of oil in pan or tiny bit of salt to keep from sticking. Cook tartare and allow to sit a few minutes (it will cook through). Do NOT overcook. Sear, flip, sear, plate.
Murf
