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Cooking recommendations please

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  • rickgregory
    commented on 's reply
    Well, and don't buy super fresh fish, then hang onto it for days

  • JeffJ
    replied
    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.

    Leave a comment:


  • bbqLuv
    commented on 's reply
    simple and easy to remember, thanks, have to give it a try next time.

  • Greygoose
    replied
    I use this simple marinade from Ina Garten on tuna,salmon,swordfish
    6 T Olive oil, 3 T soy sauce,2 T Dijon and 2 chopped cloves of garlic
    wisk it up and marinate for however long you want or baste the fish as you cook it.

    Leave a comment:


  • Redwng
    replied
    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.

    Leave a comment:


  • marshall
    commented on 's reply
    You just reminded me of the lemon I have that needs used­čść

  • Porkies
    commented on 's reply
    "Tuna GONE WILD!" Could be a special show on HBO?

  • FireMan
    commented on 's reply
    Yup! ­čĹć X 4
    Last edited by FireMan; March 2, 2021, 09:13 AM.

  • bbqLuv
    replied
    Grill hot and fast, with a little salt and pepper, tartar sauce, and lemon on the side.
    happy grilling to you and PBR too.

    Leave a comment:


  • HawkerXP
    replied
    I'd say go WILD with it!

    Leave a comment:


  • MTurney
    commented on 's reply
    We LOVE that seasoning. Great on any fish...we put it on salmon a couple of times per week ­čĹŹ

  • marshall
    replied
    Whiskeyman53 I happen to have everything bagel seasoning, thanks for the idea!

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  • Whiskeyman53
    commented on 's reply
    That's how I would do it, quick sear to form a crust on the outside and very rare inside. A minute at the most on a screaming hot cast iron skillet. Everything bagel seasoning is also a great rub for tuna.

  • Donw
    commented on 's reply
    Totally agree. Seared.

  • rickgregory
    replied
    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-1911894
    Last edited by rickgregory; March 1, 2021, 06:48 PM.

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