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recipe request: fish - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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recipe request: fish

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  • recipe request: fish

    hi all! A friend dropped in tonight with a massive red snapper that he just caught - it must be nearly 3 feet long! I said I'd do it in the wood oven for him. Any ideas on recipes? I could do it on a spit... Or on a hickory plank? Or bake it in foil?
    My oven: http://www.fornobravo.com/forum/21/t...html#post46599
    My blog: Live For Pizza

  • #2
    Re: recipe request: fish

    Baked in salt!!!

    Lots of recipes on the web for this. You basically season up the fish, stuff it with some herbs, then lay it on a bed of kosher salt mixed with egg whites (on a cookie sheet). You then cover it with the same mixture of salt mixed with egg whites. The salt crust hardens up and seals in the juice of the fish. Then when it is done, you crack the salt crust off...It is an excellent way to cook whole snapper...

    Drake
    My Oven Thread:
    http://www.fornobravo.com/forum/f8/d...-oven-633.html

    Comment


    • #3
      Re: recipe request: fish

      I agree. The local wfo restaurant does it this way when they have it as a special. Never had it, but it looks great!
      Elizabeth

      http://www.fornobravo.com/forum/f8/e...html#post41545

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      • #4
        Re: recipe request: fish

        Hi Tim,

        Half your luck - a beautiful fresh snapper!
        I've baked snapper in the Weber many times but have never tried it in the Wood oven, so I will be keen to see how it comes out and get some details of how you did it.
        My two cents worth - when baking in the Weber the best tasting snapper seemed to be an Asian flavoured one. I used chopped garlic, chopped Ginger, Lemongrass and Coriander to fill the cavity. I scored both sides of the outside with three cuts and filled the cuts with slices of lime - poured olive oil liberally over the outside, along with a splash of soy sauce. Wrapped it all in Al-Foil and gave it a good bake.
        Salv

        my wood oven build: http://www.fornobravo.com/forum/f21/...uild-5896.html

        Comment


        • #5
          Re: recipe request: fish

          Interested in learning more about cooking whole snapper as I am planning to cook a 60cm red snapper for Christmas dinner and dont want to stuff up.
          Planning to do the Asian style and wrap in alfoil. Any tips on:
          1. Ideal temp?
          2. Door off with small fire? Door on with coals raked out? Or a bit of a compromise with door in opening but not sealed with coals and maybe small fire?
          3. How long do I need to cook for?

          Any advise appreciated. Prefer the KISS principle .

          Steve

          Comment


          • #6
            Re: recipe request: fish

            Interested in learning more about cooking whole snapper as I am planning to cook a 60cm red snapper for Christmas dinner and dont want to stuff up.
            Planning to do the Asian style and wrap in alfoil. Any tips on:
            1. Ideal temp?
            2. Door off with small fire? Door on with coals raked out? Or a bit of a compromise with door in opening but not sealed with coals and maybe small fire?
            3. How long do I need to cook for?

            Any advice appreciated. Prefer to keep things simple as per username.

            Steve

            Comment

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