Re: Ocean Perch?


"hahabogus" <invalid@xxxxxxxxx> wrote in message news:Xns9A534C5EFB59hahabogus@xxxxxxxxxxxxxxxx
"jmcquown" <j_mcquown@xxxxxxxxxxx> wrote in
news:2OidnaErFeUDd1ranZ2dnUVZ_q2hnZ2d@xxxxxxxxxxx:

For some reason when Mom buys (frozen) fish the only thing she buys is
'Ocean Perch'. I'm pretty sure this is because (a) it was always
widely available at the commissary and (b) she's not all that familiar
with different types of fish.

She has a package of Perch which probably needs to be used. The fish
was flash frozen and, according to the package, should be cooked from
the frozen state rather than thawed first. I can't tell from the
packaging whether the skin & fat layer have been left on the fillets.
I've read it's fairly mild fish with a sort of medium texture.

Anyone here ever use this fish? If so, what did/do you do with it?
Simple but tasty is my goal. (There aren't a ton of herbs & spices on
hand.) TIA.



Jill I know you like the foil pouch cooking idea with veggies on the
grill.

Actually I prefer to grill veggies directly on the grate unless they're liable to fall through. I really loved those Reynolds Grill Buddies foil sheets (great for flaky fish and fish cakes, too) but they stopped making them. I have "steamed" veggies in foil on the grill, but it's not my usual method :)

Do the same with the fish, say a little lemon juice, butter, a
slice of onion some salt and pepper and bake in the oven. What you are
attempting is that cooking fish in a sealed paper container...it's got a
fancy french name that escapes me..something like butterfly in french,
Except your using foil.

Mom has parchment paper. I could do it en papillote :) Thanks, Alan

Jill

.