Text 7862, 83 rader
Skriven 2013-12-15 06:21:00 av Dave Drum (71945.cooking)
   Kommentar till text 7841 av Nancy Backus (1:229/452)
Ärende: Re: Salmon
==================
Nancy Backus Said to Dave Drum about Re: Salmon

NB>  NB>> I can tolerate most of the whitefish, but am not fond of
NB>  NB>> tilapia or monkfish or whatever that newest darling is...
NB>  NB>> starts with an s...?

NB>  DD> Swai? That's another of those "offshore" things that are fed on
NB>  DD> dodgy stuff. Much like tilapia from some of the African and/or
NB>  DD> Southeast

NB> Yeah, that stuff.  Wegmans' tilapia and swai are probably not so
NB> dodgy, but I really just don't care much for their taste (or
NB> lack)...

I don't eat either (except once for Swai because I was gulled into 
buying a package without doing due diligence) just on general 
principles. And my fish monger (Roberts Seafood) will not carry either 
because of the dodginess of most of the supply and the difficulties of 
following the provenance of the product.

NB>  DD> Asian suppliers. I was introduced the monkfish at the local
NB>  DD> Dead Lobster where it was presented as "Poor Man's Lobster" -
NB>  DD> the texture is similar to lobster tail. And if you put enough
NB>  DD> butter on nearly anything you can imagine it's lobster.

NB> Quite.  Or at least pretend pretty well..  Never quite worked with
NB> me, but then, I rarely soaked my lobster in butter, either...

After trying lobster without drowning it in butter I discovered that 
while it's pretty good I like shrimp much more. And crawdads nearly as 
much.

NB>  DD> OTOH - I quite like monkfish on its own bottom and not
NB>  DD> pretending to be what it isn't. As long as I can buy it from my
NB>  DD> fishmonger and not have to look at it in its native state -
NB>  DD> it's quite an ugly example of something that tastes pretty
NB>  DD> good. 

NB> The ugly wouldn't really bother me that much... but I still wasn't
NB> that impressed with it even on its own merits...

It would be a boring old world if we all liked the same things and had 
the same enthusiasms. 

In the attached recipe - note the stricture Schnuk's puts on use of 
tilapia .... 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cumin Crusted Swai
 Categories: Seafood, Herbs, Citrus
      Yield: 4 Servings
 
      1 tb Ground cumin
    1/4 ts Dried thyme
      1 ts Paprika
    1/2 ts (ea) salt & lemon pepper
      1 lb Swai filets; or walleye,
           - halibut, cod, mahi mahi,
           - US farmed tilapia, etc.
    1/2 tb Oil
      2 tb Chopped parsley
           Lemon or lime wedges
 
  In a small bowl mix together cumin, thyme, paprika, salt
  and lemon pepper.
  
  Rub spice mixture on both sides of filets.
  
  In a large skillet set over medium heat, heat canola oil.
  Add fish filets and cook until browned on both sides and
  fish is opaque in the center.
  
  Sprinkle with parsley and serve immediately with lemon or
  lime wedges.
  
  From: http://schnucks.shoptocook.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
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