Grilled red snapper vinaigrette, fennel salad and quinoa
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Date: 2023-08-18
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Comments and reviews: 19
Ondrej
Adam, thank you for awesome content, have been watching every video of yours for a long while. As a vegetarian I appreciate lots of meat-free content (but I also watch meat content because it's always super informative. Since I don't eat meat, mushroom is the food item I find most interesting in terms of flavor and preparation (also I am from Czechia, where mushroom hunting is somewhat of a national tradition - we hunt for many kinds of mushrooms. Lately I have been learning interesting ways of mushroom preparation which I want to share with you. 1) Lactic fermentation - very easy, traditional, healthy and tasty way of food conservation (also more easily digestible. 2) Mushroom jerky - marinate mushrooms first, then half bake it, then dry it. Very ) delicious snack. In Czechia it's being commercially sold, but it is pretty new way of preparation and not many people know about it. If you would like to explore them, you can let me know. Thanks again and sorry for my poor english.
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Adam, thank you for awesome content, have been watching every video of yours for a long while. As a vegetarian I appreciate lots of meat-free content (but I also watch meat content because it's always super informative. Since I don't eat meat, mushroom is the food item I find most interesting in terms of flavor and preparation (also I am from Czechia, where mushroom hunting is somewhat of a national tradition - we hunt for many kinds of mushrooms. Lately I have been learning interesting ways of mushroom preparation which I want to share with you. 1) Lactic fermentation - very easy, traditional, healthy and tasty way of food conservation (also more easily digestible. 2) Mushroom jerky - marinate mushrooms first, then half bake it, then dry it. Very ) delicious snack. In Czechia it's being commercially sold, but it is pretty new way of preparation and not many people know about it. If you would like to explore them, you can let me know. Thanks again and sorry for my poor english.
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Quintin
My dad used make smoked walleye whenever he had a particularly good season during the Maumee river walleye run. That's the time when the state releases young walleye into the ecosystem to help keep their population up, and there is a brief time In the year where fishermen are allowed to fish them. I assume to have the opposite effect of not letting them get out of control they are a predator after all. However, when my dad would smoke these fish he would always take out the cheeks and batter and fry them as a snack during the entire day it would take to smoke the fish. He would even do the same to the eggs of the females he caught. Wasn't a massive fan of the fried eggs, but the cheeks were to die for. That plus getting to eat the tail fins after they have been smoked was the best part of that day. If you've never tried smoked walleye and eaten the tail fin you're missing out it's like a salty smokey fish chip it's fantastic.
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My dad used make smoked walleye whenever he had a particularly good season during the Maumee river walleye run. That's the time when the state releases young walleye into the ecosystem to help keep their population up, and there is a brief time In the year where fishermen are allowed to fish them. I assume to have the opposite effect of not letting them get out of control they are a predator after all. However, when my dad would smoke these fish he would always take out the cheeks and batter and fry them as a snack during the entire day it would take to smoke the fish. He would even do the same to the eggs of the females he caught. Wasn't a massive fan of the fried eggs, but the cheeks were to die for. That plus getting to eat the tail fins after they have been smoked was the best part of that day. If you've never tried smoked walleye and eaten the tail fin you're missing out it's like a salty smokey fish chip it's fantastic.
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Evan
VERY VERY strange comment, but I discovered by accident that hitting the burners with spray oil under burgers on a gas grill gives them a better char flavor. I have yet to build up the nerve to try it with good steak, but it's on my list of try this out -- I usually use a scorching hot cast iron pan for steaks. The oil method probably infuses some dioxins, but having been married to a chemist for almost two decades, I'm realistic about risks. She died at 40 earlier this year, and I'll be making my burgers that way forever. Living well while you can is a bitterly earned perspective: I've been losing weight on a VLCD for health, but when I eat for joy, I enjoy it.
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VERY VERY strange comment, but I discovered by accident that hitting the burners with spray oil under burgers on a gas grill gives them a better char flavor. I have yet to build up the nerve to try it with good steak, but it's on my list of try this out -- I usually use a scorching hot cast iron pan for steaks. The oil method probably infuses some dioxins, but having been married to a chemist for almost two decades, I'm realistic about risks. She died at 40 earlier this year, and I'll be making my burgers that way forever. Living well while you can is a bitterly earned perspective: I've been losing weight on a VLCD for health, but when I eat for joy, I enjoy it.
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Tale
There's 3 parts of a fish that are super delicious that you don't get with fillets. The cheek, as Adam mentioned, the collar, which is popular among Asians. It's nice and fatty, though it also has a lot of bones and skin that means there's not much of it. This is the only piece you can really get separately, though it always comes from a bigger fish, and it's not always easy to find. They do tend to run substantially cheaper than the fillet though Finally, there's that long morsel of meat that runs along the edge of the spines. All delicious pieces of meat, two of which you only get with a whole fish.
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There's 3 parts of a fish that are super delicious that you don't get with fillets. The cheek, as Adam mentioned, the collar, which is popular among Asians. It's nice and fatty, though it also has a lot of bones and skin that means there's not much of it. This is the only piece you can really get separately, though it always comes from a bigger fish, and it's not always easy to find. They do tend to run substantially cheaper than the fillet though Finally, there's that long morsel of meat that runs along the edge of the spines. All delicious pieces of meat, two of which you only get with a whole fish.
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andybub46
If you re going to make videos on your trip in Europe I think you should definitely consider Friuli-Venezia Giulia. It s a super interesting culinary meeting point between Italian, German and Slavic cuisine not to mention the birthplace of Prosecco, (allegedly) tiramisu and prosciutto San Daniele which is starting to get more popular in Europe as the prosciutto crudo of choice.
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If you re going to make videos on your trip in Europe I think you should definitely consider Friuli-Venezia Giulia. It s a super interesting culinary meeting point between Italian, German and Slavic cuisine not to mention the birthplace of Prosecco, (allegedly) tiramisu and prosciutto San Daniele which is starting to get more popular in Europe as the prosciutto crudo of choice.
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PADDERS
Adam, looked delicious. A Fish Grill/BBQ Basket is a brilliant invention for cooking fish on the grill/BBQ, you can even cook delicate, filleted fish as well, and if you get one with a small mesh it's great for cooking smaller items that inevitable escape through the grate. You might struggle to find one big enough for that monster, but I'm sure they must be out there somewhere.
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Adam, looked delicious. A Fish Grill/BBQ Basket is a brilliant invention for cooking fish on the grill/BBQ, you can even cook delicate, filleted fish as well, and if you get one with a small mesh it's great for cooking smaller items that inevitable escape through the grate. You might struggle to find one big enough for that monster, but I'm sure they must be out there somewhere.
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Prilll
Fun French fact for you Adam, while the fish cheek bears the same name in French (joue, pronounced kind of like I ve heard you say jus, the chicken s oyster is called the sot-l y-laisse, which translates roughly to, the fool leaves it due to it being hidden and also incredibly delicious
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Fun French fact for you Adam, while the fish cheek bears the same name in French (joue, pronounced kind of like I ve heard you say jus, the chicken s oyster is called the sot-l y-laisse, which translates roughly to, the fool leaves it due to it being hidden and also incredibly delicious
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Default
WOW like seriously WHO has time to cook this? every single person must work in this country. housewives no longer exist. a single meal and hours of meal prep (buy, prepare/cook, clean up. no way this is sensible in the real world. isn't there a shortcut to this?
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WOW like seriously WHO has time to cook this? every single person must work in this country. housewives no longer exist. a single meal and hours of meal prep (buy, prepare/cook, clean up. no way this is sensible in the real world. isn't there a shortcut to this?
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aragusea
Awesome recipe! Hopefully we can get dome farmed fish recipes soon as well like Tilapia and Catfish! Hmm. .. Thinking about it I could go for a new Mahi Mahi recipe. Actually an invasive aquatic species recipe could also be fun like Asian Carp or Nutria Rat!
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Awesome recipe! Hopefully we can get dome farmed fish recipes soon as well like Tilapia and Catfish! Hmm. .. Thinking about it I could go for a new Mahi Mahi recipe. Actually an invasive aquatic species recipe could also be fun like Asian Carp or Nutria Rat!
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dialect64
I think this is my favorite recipe you have featured in all the years I've been following! Love snapper, Love quinoa, Love fennel, and you did everything the way I would with my food knowledge. though I hadn't thought of this combination yet
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I think this is my favorite recipe you have featured in all the years I've been following! Love snapper, Love quinoa, Love fennel, and you did everything the way I would with my food knowledge. though I hadn't thought of this combination yet
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N.
Buyer Beware! Rosetta Stone regularly sunsets their products. A Lifetime license is just for that particular product which they eventually make unavailable. In 2020 they refused to accept a lifetime license I bought in 2016 for this very reason.
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Buyer Beware! Rosetta Stone regularly sunsets their products. A Lifetime license is just for that particular product which they eventually make unavailable. In 2020 they refused to accept a lifetime license I bought in 2016 for this very reason.
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5Xum
To avoid sticking, the simple trick is to pat the fish dry. And that means DRY. NONE of the goo should remain on the skin. Oil it up as much as you want AFTER that, but first and foremost, get that sticky goo off the fish.
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To avoid sticking, the simple trick is to pat the fish dry. And that means DRY. NONE of the goo should remain on the skin. Oil it up as much as you want AFTER that, but first and foremost, get that sticky goo off the fish.
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this
Shouldn't a red snapper already be brined via the ocean's on salinity
Also i sell fish and meat and scaling fish always makes a mess of the counter and i end up finding scales when i get home and take my boots off
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Shouldn't a red snapper already be brined via the ocean's on salinity
Also i sell fish and meat and scaling fish always makes a mess of the counter and i end up finding scales when i get home and take my boots off
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Mojova1
First time ever that i saw someone use a microplane right. You should only pull with this type of grater, if you also push it will become dull very fast. Good job Adam. And greetings from a Chef from Finland. :)
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First time ever that i saw someone use a microplane right. You should only pull with this type of grater, if you also push it will become dull very fast. Good job Adam. And greetings from a Chef from Finland. :)
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GWF
Awesome recipe, it looks absolutely delicious. It makes me want to eat fish even though I am it s biggest hater. I wouldn t cook this in my own kitchen though, wayyy too smelly. Same as raw egg smell for me yuck.
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Awesome recipe, it looks absolutely delicious. It makes me want to eat fish even though I am it s biggest hater. I wouldn t cook this in my own kitchen though, wayyy too smelly. Same as raw egg smell for me yuck.
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Eyal
Maybe a weird comment, but I love the angle on the grilling shot. It's somehow dynamic and exciting but without compromising utility and readability. Also it feels like it took forever to find the right spot.
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Maybe a weird comment, but I love the angle on the grilling shot. It's somehow dynamic and exciting but without compromising utility and readability. Also it feels like it took forever to find the right spot.
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Quacky
I made a similar flavour concept dish to this for my parents last week. Whole steamed sea bass with a vinaigrette salad with courgettes, spring onions and mange tout. Very fresh and summery enjoyed by all.
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I made a similar flavour concept dish to this for my parents last week. Whole steamed sea bass with a vinaigrette salad with courgettes, spring onions and mange tout. Very fresh and summery enjoyed by all.
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Austin
you may want to check your captions. For me, the all of the captions were shown in one big paragraph at the beginning. Just thought to let you know incase it's not just me. Still quality content as always
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you may want to check your captions. For me, the all of the captions were shown in one big paragraph at the beginning. Just thought to let you know incase it's not just me. Still quality content as always
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n0etic
Mt dad can not be convinced fish asking and antrhing less than horrific and disgusting, same with Chicken skin (Granted that is a lie. he loves Chicken skin) I do not understand the man. he is. something.
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Mt dad can not be convinced fish asking and antrhing less than horrific and disgusting, same with Chicken skin (Granted that is a lie. he loves Chicken skin) I do not understand the man. he is. something.
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