Guest Posted January 3, 2016 Share Posted January 3, 2016 I went to my local fish market and made note of all the fish marked "wild and local": Lingcod Petrale sole Butterfish Opah Halibut Grouper There was also rockcod, which I've had before and find to be fine but not spectacular. I prepare it with seasoning a sauté in ghee or coconut oil. Anyone have opinions on which to try next and how to prepare it? Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted January 5, 2016 Administrators Share Posted January 5, 2016 I love halibut just sprinkled with salt, pepper, garlic powder and then sauteed in a hot pan with fat (ghee would be nice here). Link to comment Share on other sites More sharing options...
CaGirl Posted January 5, 2016 Share Posted January 5, 2016 Petrale is wonderful.. Simply pan fried.. Maybe dusted in Almond meal if you wish.. Red Snapper is good too.. I'm sure you have that available also.. They are smaller fillets than say Lingcod... Link to comment Share on other sites More sharing options...
Guest Posted January 8, 2016 Share Posted January 8, 2016 I love halibut just sprinkled with salt, pepper, garlic powder and then sauteed in a hot pan with fat (ghee would be nice here). I recently gave up nonstick pans for stainless steel and have really struggled with my meat/fish sticking/burning to the pan even when I use ghee. Do you know if I should just be using a lower heat or more ghee or is this expected? Link to comment Share on other sites More sharing options...
praxisproject Posted January 8, 2016 Share Posted January 8, 2016 I replaced my non stick with ceramic, I had the same trouble with stainless. I've never cooked butterfish, but it's a lovely mild fish, the kind kids like. Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted January 8, 2016 Administrators Share Posted January 8, 2016 I recently gave up nonstick pans for stainless steel and have really struggled with my meat/fish sticking/burning to the pan even when I use ghee. Do you know if I should just be using a lower heat or more ghee or is this expected? I use ceramic also, sorry, I wouldn't have a clue on how best to use stainless, I only use my stainless for browning ground meat. Link to comment Share on other sites More sharing options...
CaGirl Posted January 9, 2016 Share Posted January 9, 2016 A well seasoned Cast Iron pan is GREAT! Link to comment Share on other sites More sharing options...
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