Announcement
Collapse
No announcement yet.
Cooking recommendations please
Collapse
X
-
Cooking recommendations please
I came across this tuna at my local grocery store, normally I would sear both sides in a skillet and leave the middle raw , but seeing the instructions on the packing it says to broil, seems that may cook it all the way through? Any suggestions on how to cook would be appreciated as I’ve not much experience in the seafood cooking area ... yet😀
Tags: None
-
Assuming it's really sashimi grade and very fresh, I think your instincts are correct - I'd coat with some coarsely ground coriander seed and maybe black pepper, sear no more than 30-60 seconds per side. If it's very cold out of the fridge, I'd apply the rub and let it sit for 30 mins on the counter (presuming it's not hot where you are).
Basically, do this: https://www.foodnetwork.com/recipes/...recipe-1911894Last edited by rickgregory; March 1, 2021, 06:48 PM.
- Likes 3
-
We used to live in Panama City Beach for 14 years and we had a 27' Proline to fish and play with. We like using Tones (from Sam's Club, sodium is not high) Cajun seasoning mixed with olive oil to the consistency of a light cream soup. Get my GriddleGrate up to 425, put my mix one one side of the fish and cook for 75 seconds putting my mix on the side up, turn it over and sear the other side for 75 seconds. Put a dollop of garlic butter on a plate drizzled with olive oil and put the hot fish on top and enjoy....with an adult beverage of course.
- Likes 1
Comment
-
Open the package. It should have minimal smell. If it has minimal smell cook it rare. Sear the exterior as quickly as possible and as soon as you get the desired maillard reaction stop cooking. If it has a somewhat strong "fishy" smell, you are going to want to cook it to at least medium.
- Likes 1
Comment
Announcement
Collapse
No announcement yet.
Comment