what kind of seafood should I get for dinner?

In My Humble Opinion
1

Yeah, VERY mundane and pointless, but I’m working on a program that takes forever to load data, so I need something to do while I’m waiting.

Anyway…I’m treating myself to seafood tonight, because I want to, and also because there is nobody in the apartment this weekend, so I can smell it up with fish if I want!

So, what would you guys recommend? I think I want actual swimmy fish, not shelfish (or maybe just some shrimp or scollops on the side). Is there anything unique and interesting out there I should try? I’ve had the basic swordfish, salmon, various white fish, etc, but if I’m going to spend the money I’d like to branch out a bit. I have access to a whole foods and a really big Star Market, so I should be able to find a lot of stuff.

Thanks!

(yeah, I’m bored - and hungry! I keep reading the food threads, and even the “worst food” ones are making me hungry, especially because I like a lot of “bad foods”!)

2

I was actually going to suggest scallops, but you might have them on the side. I don’t have a lot of experience cooking actual fish as opposed to shellfish, but I love marinating salmon in a sweet teriyaki or tangy Caribbean jerk marinade, and then throwing it on the grill.

I don’t know, I’ve heard good things about tilapia…

3

We recently found at Whole Foods some wild sea bass (not Chilean). I believe it was called “corvina”. I bought a fair-sized chunk, grilled it whole and seasoned it with cracked black pepper and lemon juice. It was a rich, tender, delectable fish, and I hope to find it at Whole Foods again.

4

Oooh, that sounds good - basically, I’m asking b/c I want something new, but I don’t want to waste money on something that’s either going to be expensive but average-tasting, or just plain gross and I wont’ eat it (hardly every happens, but you never know!)

5

Then don’t buy grouper. WF once had some yummy-looking large steaks of grouper, but that stuff was tough and chewy. Never again!

Monkfish is also a good choice. It has a delicate, shellfish-y taste, and is good cut into thick coins, dusted with flour, and quick-fried.

6

I’m gonna kick this seahorse in the flanks and watch it scallop all the way over to IMHO.

7

I have no idea if you would have any access to it, but the annual Copper River Salmon season is upon us. This, along with Yukon Salmon, is the absolute epitome of king salmon varieties (barring your ability to obtain wild Atlantic Salmon which we don’t see out here on the Left Coast and I understand is still not commercially available). Copper River and/or Yukon is great grilled with minimal seasoning. Another equally tasty family variant would be “steelhead”, which is also plentiful right now. Outside of the salmon family, I find Pacific Halibut to be excellent (though be careful to not overcook it). Also, if you are going to get scallops ask for “dry” scallops.

It’s been nearly 25 years since living in Boston so I can’t remember the choices of locally available fish that you might have.

8

The other night I made faux sushi. I bought a piece of smoked salmon, made some sticky rice, and placed small slices of the salmon over little hand-formed eggs of rice. Served with wasabi, gari, and light soy sauce.

9

I didn’t see fresh tuna on your list. A tuna steak, seared with extreme heat on both sides and raw in the middle and served with fresh-grated ginger, soy sauce, and slivered scallions, is without compare.

Daniel

10

Damn, LHoD that sounds tasty. Me thinks I have tomorrows dinner lined up. :smiley:

11

I second this, heartily. I made myself a Copper River salmon filet last night, as I do annualy at this time. Heaven.

12

One of my favorite very fast dinners:

Buy:
8-ounce steak of yellowfin tuna (also called ahi)
instant miso soup (get the kind without any chunks in it, just powder)

Cook:
I like to eat this with rice on the side, so unless you got a starchy dish out of the deli case or something, start your rice cooker first. For a bit of extra flavor, use chicken broth instead of water, and dice in some artichoke hearts. Yep, right into the rice cooker, along with the rice.

Dust the tuna with black pepper. Set aside.

Put instant miso powder in a saucepan (half a packet per person). Add about a quarter of the water called for by the directions. If you have sake, add a splash of that as well, plus maybe a bit of flavorful hot sauce like sriracha if you’re into it. Over medium heat, reduce to a thick sauce; will take about ten minutes.

When that’s almost ready, sear the tuna. This is about the only use I have for a George Foreman type clamshell grill, so if you’ve got one, it’s the best option. If you don’t, just use a non-stick pan and turn over the steak after a minute or so. You want the tuna to be fairly rare; don’t cook for more than three minutes (depending on thickness).

Plate the tuna and pour the miso sauce over it. The rice should be done by now, also. Start with a green salad and sesame dressing.

Yum.

(An albacore steak works pretty well also, and it’s cheaper, but yellowfin usually has better flavor and texture.)