Hanson Fish Co Plated Thread

[92xj]

Some of this is FISH Porn and should be removed by a MOD  . But damn it sure looks great, I'm going to try 92xj's cod and spuds soon and with the little pickled things.

Ha!!
Tomorrow when I'm on the computer I'll type out what I did. It was amazing, so much so that the 2 and 4 year old chowed down and ate a full meal of it, which was a little disappointing as I wanted to eat more.

[b0bbyg]

Guess I better thaw something out after reading this thread.
I don't get too fancy with my cooking but the halibut was really good.

[Angry Perch]

Sorry for not participating, but you don't know my family. 

If I stopped to take pictures,  they'd eat my portion.

I wake up on the couch and think I should have snapped a photo or two.

[92xj]

Some of this is FISH Porn and should be removed by a MOD  . But damn it sure looks great, I'm going to try 92xj's cod and spuds soon and with the little pickled things.

Ha!!
Tomorrow when I'm on the computer I'll type out what I did. It was amazing, so much so that the 2 and 4 year old chowed down and ate a full meal of it, which was a little disappointing as I wanted to eat more.

Here is what I did...
Preheat oven to 400
On stove in cast iron skillet I cooked 5 pieces of bacon.  Drained all but a tiny bit of the grease and threw in the cut potatoes.  Tossed in some garlic and black pepper. Tossed that around on the stove top for 5 minutes or so and then placed in the oven for 20 minutes.
While in the oven, prep the fish, I sliced out the bone line and peppered the fish while the wife made a little lemon juice, melted butter, caper juice and capers drizzle.
After the potatoes were in for 20, pulled out the skillet, moved the potatoes to the outside edge of the skillet and placed the fish flesh down, back in the oven for 4 minutes.  After 4 minutes, pull out skillet, flip fish, drizzle with sauce stuff and back in oven for 5 minutes.  Pull out of oven, arrange potatoes, sprinkle the crumbled bacon, add chives on top and dive in.  I guessed on pretty much everything (temp and time) and it came out perfect.  Fish temped at 130, perfectly flakey and moist. 

[DOUBLELUNG]

Saturday I learned that two golden king crab clusters less one leg, dunked in black pepper butter and washed down with beer, will leave me completely sated.  However, you will no doubt admire my perseverence and stoicism, as I managed to force down that last leg - no way I was putting away one leg.

[Skillet]

Saturday I learned that two golden king crab clusters less one leg, dunked in black pepper butter and washed down with beer, will leave me completely sated.  However, you will no doubt admire my perseverence and stoicism, as I managed to force down that last leg - no way I was putting away one leg.

I am duly impressed with your dedication to the mission at hand - "be there no leftovers, lest I am forced to admit I took too much out of the freezer."
Been there. 

[HUNTINCOUPLE]

Plates of smoked chrome chum! Turned out excellent!

[h20hunter]

CHFC Prawn Ceviche

[Angry Perch]

Dang!!!

[ctwiggs1]

Nailed it again Devin!

[92xj]

Looks great

[7mmfan]

Yes! The ceviche is where it's at!

[Angry Perch]

You guys ever make Aguachile? Basically a shrimp ceviche made with a green sauce of jalapenos/ serranos, garlic, cilantro and lime with red onions and often cucumbers. It's on deck for me.

[h20hunter]

No. I want my ceviche not green and not red. However.  If you wish to sway me please post a picture of this concoction and advise on when you need a deckhand.

[7mmfan]

That sounds really good. I'd do that in a minute.