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Old 04-11-2012, 12:20 AM   #11
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I'll have to refer back to this thread to try out some of yalls ways. I have done the marinating italian dressing and hot sauce too and there pretty close to the mustard. Have any of yall every broiled any fish with teriyaki sauce served with rice, not to bad in my opinion.
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Old 04-11-2012, 06:39 AM   #12
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Quote:
Originally Posted by shawnpatroni View Post
I'll have to refer back to this thread to try out some of yalls ways. I have done the marinating italian dressing and hot sauce too and there pretty close to the mustard. Have any of yall every broiled any fish with teriyaki sauce served with rice, not to bad in my opinion.
Once I tried a teriyaki marinade and grilled it just like I do with Albacore steaks and served it over rice. The marinade burned a little so it wasn't that great, but maybe I'll give the broiler a shot and see what happens.

No matter how you cook it, the most important thing is not to overcook it. It gets tough as hell. When I grill it it doesn't hit your plate as a nice pretty whole steak like you would get in a restaurant. Between the different sizes of meat and different temps on every part of my grill I have to be careful to get it cooked right. I'm constantly pulling the flakes apart so I can take each piece of at just the right time. My presentation may suck, but a perfectly cooked piece of fish makes up for it.

Another thing that is good on any baked or broiled fish is a buerre blanc. It's kind of finicky and you can't rush the process, but when it comes out right it is oh so worth it. I score huge points with the wife when I make this. It's also good over rice and if there's any left on the plate it can be wiped up with a fresh French or Italian bread. http://www.foodnetwork.com/recipes/a...ipe/index.html
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Old 04-11-2012, 09:16 AM   #13
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Get yourself one of these:

http://www.thermoworks.com/products/thermapen/

After the sticker shock wears off you'll never look back. No more tearing your filets apart, no more cutting into steaks letting all the juices spill out, no more "I really hope that chicken thigh isn't pink around the joint." When fish, any fish, is 140 degrees it is cooked through and moist, bigger pieces pull off the grill/pan/broiler at 135 to allow for residual heat-through. Cheaper models are inacurate and SLOW, the thermapen is practically instantaneous and lab calibrated. I have no affiliation with the company, I just love their product, it's the best addition to my kitchen arsenal I have ever made. Tell your wife it would make a great stocking stuffer
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Old 04-11-2012, 01:27 PM   #14
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I love grilled AJ, it always amazes me that some folks do not like it. But just like everything, everyone has their own opinion.
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Old 04-11-2012, 09:21 PM   #15
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Originally Posted by junglegoober View Post
Get yourself one of these:

http://www.thermoworks.com/products/thermapen/

After the sticker shock wears off you'll never look back. No more tearing your filets apart, no more cutting into steaks letting all the juices spill out, no more "I really hope that chicken thigh isn't pink around the joint." When fish, any fish, is 140 degrees it is cooked through and moist, bigger pieces pull off the grill/pan/broiler at 135 to allow for residual heat-through. Cheaper models are inacurate and SLOW, the thermapen is practically instantaneous and lab calibrated. I have no affiliation with the company, I just love their product, it's the best addition to my kitchen arsenal I have ever made. Tell your wife it would make a great stocking stuffer
I think I'll be getting one of those.
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