06-13-2013, 02:22 PM | #1 |
Senior Member
Join Date: Jan 2012
Posts: 2,526
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fish recipes
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06-13-2013, 03:09 PM | #2 |
Senior Member
Join Date: Jul 2007
Location: Waiting to launch
Posts: 1,381
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You can make the base for the dish in a slow cooker. If the fish is in too long it will fall apart and the texture will be mush. Add the fish at the end before serving.
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06-14-2013, 09:54 PM | #3 |
Junior
Join Date: May 2007
Posts: 10
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I have never tried the slow cooker, or even thought about it to be honest. One thing that has worked for me is the "10 minute rule" when baking.
http://orcabayseafoods.com/cooking-r...e-cooking-fish It has worked great for me and I usually add a few minutes to it. Never cooked anything over 1.5" thick so I don't even bother flipping it. |
06-15-2013, 09:26 PM | #4 |
Senior Member
Join Date: Jan 2012
Posts: 2,526
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bad idea
my sauce was good , but the fish was a little dry . my experiment was with white sea bass. so for dinner we cooked up some yellowtail that was landed last month . that is some delicious stuff. straight fried in the pan . in my opinion yellowtail is better that tuna .
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06-16-2013, 07:32 PM | #5 |
Junior
Join Date: Jun 2013
Posts: 4
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Never tried the slow cooker but I maribade and fry it up
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