How can I cook these fish?

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a great human..thanks for shared this with us.": aquarium coffee table

I don't like to eat fish, I just love fish, how do I get a 55 gallon fish tank stand

Hi!

I want to recommend good recipe - https://mygreencookbook.com/grilled-sea-bream/

Grilled Sea Bream + Rosemary

Ingredients:

1 Sea Bream

0,5 Lemon

1 sprig Rosemary

1 sprig Parsley

1 tbsp Olive Oil Extra Virgin

Salt

Pepper

Bell Pepper forserving

Amazing Fish!!))

http://www.angelfire.com/tx/CZAngelsSpace/CevicheRecipes.html

It's unfortunate if you don't like mackeral or salmon because it's too "fishy" which I read as "oily" they're high in the Omega 3 oils essential to good health. However, that being said - "lighter" fish like snapper, sole, or trout (or any other "light" fish are good too. The trick is not to over cook them. Personally I like my fish to be done the equivalent of the pasta "al dente" - just enough but not too much. It takes a bit of practice - you can fry, poach, bake or steam them or BBQ.

IMHO it's like baking bread, you need to practice before you become good at it. Lighter fish is good with a salsa of some kind or lemon or herb sauce. Dill is always a good herb option

Signature line > "You can't fix stupid"

Chop onion, garlic, ginger and tarragon, put some white whine (sic) in a bowl add the stuff ^^^ up there, place the fish in the bowl and marinade for 3 hours.

Take the fish out of the bowl after 3 hours, place on foil, add butter, salt and pepper, lemon and lime juice add BBQ.

Serve with salad and potato wedges.

My thoughts are my own, but I doubt my Mum would agree with some of them.

do you have any hard time cleaning sheery fish freshly bought in corniche? I did before but now i find it a lil bit easy, hope you try it too.

using fork, scrape the fork over sherry until all the hard skin flips off. give it a try

i would like to recommend my favorite fish here in qatar so far:

sherry

hamour

I cook steam for my husband and he loves it so much. It taste so good, in addition to that it is healthy as well

I conclude men always like fishy , rather fish, LOL!

aka(Pangasius, Vietnamese River Cobbler, White Catfish, Gray Sole)!!

I didn't want to start a new topic, so, alow me to warn ppl about the CATFISH from Doha shops as also Amoud said...after I read this article (+photos and comments) I had to give up,pls have an idea on: http://www.dietmindspirit.org/2008/01/30/why-you-shouldnt-eat-this-fish-pangas-pangasius-vietnamese-river-cobbler-white-catfish-gray-sole/

For Fish:

Sake, ginger and soy sauce

Spring onion, dill and walnut crust

rice vingaire for the yellow or blue fin tuna.

Hosin glaze on top of young spinach and bit of mango

cooking is not difficult and it think its nice that you try out new stuff its a trial and error thing. Usally your recipie is average, you tune it a bit desaster. Bit bit more tuning and you have classy dish.

Glad there are other people interested to try out different fish also

I don't know the arabic name for parrot fish, but it looks like a bright blue version of sherri. Really, you won't miss it.

The best selection of fish I've found is in Giant at Hyatt Plaza. The problem is that the rest of the store is rubbish, so you have to go somewhere else for the rest of your shopping.

Or there's the fish market, but you have to have a strong stomach. The smell is pretty bad.

If you like the Fish from Myanmar, Thailand, Bangladesh etc. go to Fish Market in FFC Airport Branch.

Ban Spoon Feeding not Me

what about parrot recipe??

the same as filet?!

sherri is it the same taste of hamoor??

becouse I really want to try another type of fish here.

Hamour and sherri... I know what these are but I have no idea about parrot fish. Does it go by some other name?

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"Diplomacy is the art of saying 'Nice doggie' until you can find a rock - Will Rogers"

What I do is go to the fish counter with the idea of buying some white fish. Then I'll choose the best fish out of hamour, sherri, and parrot fish. Essentially, all of these taste the same.

Often, if you go to the counter with the idea of getting hamour, you'll end up buying a fish that's not too great, but if you've got three options you're more likely to get a better fish.

Hope this helps.

ok, you buy some fish & veg and invite me

The Hamour here has bones in it anyway. I have to pull em out with tweezers to keep the fish intact.

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"Diplomacy is the art of saying 'Nice doggie' until you can find a rock - Will Rogers"

Sherry is a very 'meaty' fish - ideal for BBQ.

Did you Google it first?

Sherri and hamour are almost identical. They're both groupers, so the taste is the same. Sherri is more difficult to fillet, so you end up with torn fillets, and the fishmongers often miss the pin bones.

If you're willing to spend a bit of time checking your fillets for bones and scales, sherri is the best buy at the fish counter. It's regularly half the price of hamour.

I will give them a try and let you know - what about the following:

Betha?

Sheri?

Kofer?

Travaley.....

Anyone recommend any of these?

and yes, I am trying to Google recipes, there are some for Hamoor but not much else

I wanted to re-create the fried fish suppers I used to have as a kid. This kind of recipe works well with any white fish fillets, but I use sherri. It's all about the batter:

240g plain (number one) flour

1 teaspoon salt

3.5 teaspoons baking powder

270mL water (ice cold, if possible)

Mix the batter ingredients together. Heat sunflower oil in a deep fat fryer set to about 170C. Remove any bones and scales from the fillets that were missed by the fishmonger. Season the fillets with salt and pepper. Dip the fish in the batter, and fry for about 8 minutes until the batter is golden brown.

Best served with chunky chips, tartare sauce and tomato ketchup.

Or, if you want the authentic taste of the 1970s, wrap the fish and chips in newspaper, and add an unhealthy amount of salt and enough malt vinegar to make your eyes water.

Does sherri have a really fishy taste like mackeral or is it more like hamour? I am not a big fish person and hate salmon and mackeral (too fishy). Hamour is great, so is cod and haddock (rarely seen here though).

Stay away from this Siblou white fish (froazen bags). This is catfish that is grown in water so dirty they have to administer antibiotics to the fish. This stuff is actually banned in the West.

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"Diplomacy is the art of saying 'Nice doggie' until you can find a rock - Will Rogers"

Take a whole Sherry, gutted and cleaned. Stuff the cavity with mix peppers, onions and garlic. coat the skin with thinly sliced lemon. Wrap in foil and stick it on the BBQ for 10 minutes. The fish will cook in it's own juices and the lemon stops the flesh from sticking to the foil :o)

Did you Google it first?

This works with any white fish fillets. It's particularly nice with parrot fish. Examine the fillets closely, and remove any scales and bones missed by the fishmonger.

Fry some finely chopped onion until soft, then add crushed garlic, diced carrot and celery, with a little salt. Cover and sweat for five minutes.

Add about 500mL vegetable stock and simmer until the vegetables are cooked. Remove the vegetables with a sieve, then cook the fish fillets in the simmering stock until the flesh has set (no more than 10 minutes).

Serve the fish and vegetables with creamy mashed potato.

Grill them, then they don't taste of burnt oil!

Better still, steam them over a bed of baby spinach - you can even do this in a microwave!!!

Did you Google it first?

add some ginger with the garlic and limon

throw it on the bbq.

There is also Kana'ad fish

but you'll get them slices -with a small bone in the middle

same recipe like the hamoor

don't forget to tell me the result.

Here alot of fish type.

The best & easiest is Hamoor filet

just put them in salt, lemon & crushed garlic for few minutes then cover with flour

then frying them

...just go online, find out what it is. Then find recipie that you would like to try.

why don't you buy a cook book? martha stewart is sick so she couldn't possibly help you at this moment. ;-)

cheers,

paul