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The doctor I work for gave me fresh tuna and mahi he caught offshore the other day and last night I invited my friend Laura over (who just finished culinary school) and she helped me with the preparation.

I am not a big fish eater, but that is because you don't find it this fresh really unless you catch it yourself..I didn't want to kill this amazing piece of fish-it deserved to be prepared properly.

olive oil, rosemary garlic seasoning...seared on one side for five minutes, the other side (covered) for another five...

You guys this fish was the most amazing thing I've ever tasted that was prepared in my home. salad and pasta compliments of the chef and I haven't eaten this well since I was in New York. I guess I could have wiped the plate off before taking the photo. [/img]

looks delicious! well done.

I've never been a big fan of fish or seafood, but then again all I've tried has been like.. walleye, pike, and shrimp.. I've heard line caught fresh mahi mahi and salmon are pretty healthy, but I have yet to try either. Maybe I'll have to give it a shot sometime. That does look kind of good!

Maybe one of the reasons why I'm generally not a fan is because the only type of fish/shrimp I've tried has been fried/breaded? zzz

well frying anything is a good way to make sure it is dead and have killed the flavor.

frying doesn't kill flavor//

Not all the times at least.

name one instance where frying brings out the true flavor of the FOOD you're frying and not the seasonings you're adding to it

fried chicken

kinghooter00 wrote:fried chicken

you probably like the skin too don't you.

You don't fry tuna :P

Mahi Mahi was the best meal I've ever had. It's more like a steak than it is seafood if you ask me.

The skin is the best tasting part of chicken. Too bad it's so unhealthy

Harrison wrote:You don't fry tuna :P

Mahi Mahi was the best meal I've ever had. It's more like a steak than it is seafood if you ask me.

You can cook tuna a variety of different ways... you can pan sear it, but never do it the disservice of deep frying it. Last time I poached it in the marinade, it turned out perfectly. Shame I wasted it on someone who couldn't appreciate it =(

well yeah i like the skin. thats why i fry it....

uh

refer to my post again.. that's exactly what i said. frying demolishes the actual taste of the FOOD and only brings out the taste of the grease and seasonings you add to the food.

i like fried chicken as much as the next person, but to say that anything fried preserves flavor is incorrect, sir.

I dunno, Gyps, supposedly deep-fried Turkey is amazingly good: Flavorful, tender, etc. And that's the meat, from everything I've heard.

Also, sometimes you WANT to be blending flavors. Why do you think people use butter to fry things with (or sautee if you prefer)? It's because you get the melding of flavors. Yes, the original taste of the original food will get altered, but how it gets altered varies depending on how it's cooked. Something baked will taste different from something boiled in plain water, yes? No flavorings & spices involved, correct?

Sometimes sauteeing a piece of fish in butter, and making a pan sauce to pour over it when you're done from lemon juice, white wine, etc. is an AWESOME way to have fish. I'd argue quite strongly you're still tasting the fish itself as well, just accentuated by the other flavors you're incorporating. Sometimes, grilling is the way to go; it's all in what you're trying to accomplish.

-Arlos

I like to make parmesean crusted salmon. I FRY it in olive Oil. Well, pan fry.

deep fried turkey *is* great, I've had it. that is the exception to the rule arlos.

since it's cinqo de mayo I might wait on the tuna tonight, and go get mexican.

Fried turkey fucking rocks.