tag:blogger.com,1999:blog-5226381722573562066.comments2023-08-09T06:56:14.003-07:00Confessions of a Culinary DivaChristyhttp://www.blogger.com/profile/04961759869836998539noreply@blogger.comBlogger730125tag:blogger.com,1999:blog-5226381722573562066.post-29367742167366605452022-11-11T02:13:30.298-08:002022-11-11T02:13:30.298-08:00Hello mate nice ppostHello mate nice ppostDeltona Cabinetshttps://www.cabinet-contractors.com/us/cabinet-makers-florida/deltona-cabinets.shtmlnoreply@blogger.comtag:blogger.com,1999:blog-5226381722573562066.post-26186652440654814782022-03-27T19:41:17.494-07:002022-03-27T19:41:17.494-07:00Hello mate nicee blogHello mate nicee blogGabriel Mhttps://www.gabrielmarsh.com/noreply@blogger.comtag:blogger.com,1999:blog-5226381722573562066.post-31104240237367480752020-06-04T03:18:28.206-07:002020-06-04T03:18:28.206-07:00Great post thank you for sharing it. best seafood ...Great post thank you for sharing it. <a href="https://www.thejellyfishbar.com/full-lunch-menu/" rel="nofollow">best seafood in Gulf Shores</a>websofthttps://www.blogger.com/profile/14452264627800520364noreply@blogger.comtag:blogger.com,1999:blog-5226381722573562066.post-73928239959311174622020-05-15T05:33:48.643-07:002020-05-15T05:33:48.643-07:00These are so beautiful! I hope i’ts okay that I li...These are so beautiful! I hope i’ts okay that I link to this recipe from my blog? <a href="https://www.thejellyfishbar.com/" rel="nofollow">seafood restaurants in orange beach</a>websofthttps://www.blogger.com/profile/14452264627800520364noreply@blogger.comtag:blogger.com,1999:blog-5226381722573562066.post-48463434178384605562016-08-30T19:25:47.548-07:002016-08-30T19:25:47.548-07:00I bought fresh Icelandic Wolffish fillets at The F...I bought fresh Icelandic Wolffish fillets at The Fish Dock in Closter, N.J., and prepared them with fresh spinach, tomatoes, olives, fresh corn kernels, ripe white peaches and fresh lime juice, all of which went into a pan and a preheated 400-degree oven for about 15 minutes. Delicious.Victor E. Sassonhttps://www.blogger.com/profile/07920237909721053423noreply@blogger.comtag:blogger.com,1999:blog-5226381722573562066.post-9282454325527953032016-07-16T22:07:09.501-07:002016-07-16T22:07:09.501-07:00How do you puree the white peaches if you don'...How do you puree the white peaches if you don't have a food mill?eurolovergalhttps://www.blogger.com/profile/09438041139584128047noreply@blogger.comtag:blogger.com,1999:blog-5226381722573562066.post-77998033309756781352015-04-21T09:30:53.938-07:002015-04-21T09:30:53.938-07:00I bought a fresh, one pound fillet of wolf fish at...I bought a fresh, one pound fillet of wolf fish at a Publix supermarket yesterday. The skin had been removed. I sautéed' it in a large non-stick skillet over slightly less than medium heat using a mixture of olive oil and butter. I added salt and pepper with a very light dusting of Bay's Seasoning and a few drops of lemon juice. I sautéed for about five minutes before flipping. By then the fillet (I had to cut in smaller pieces to fit the pan) had released enough liquid to prevent further browning of the fish, although it was lightly browned when I flipped it. After flipping, the fish was basically boiling in the released liquid, oil, and butter. I did this for about two minutes and then checked for flakiness. The flesh was still somewhat firm with little flaking, but I removed it anyway and plated it. For me, this was a difficult fish to determine doneness, but I went by experience with cooking other fish. It was done in seven minutes without using high heat. It is a very delicate flavored fish and it's flavor stands on its own. There was no fishy smell before or after cooking and was one of the best tasting fishes that I've ever cooked. Dean Shultishttp://www.gymnopodie.comnoreply@blogger.comtag:blogger.com,1999:blog-5226381722573562066.post-4110588991014191102014-11-30T13:54:23.645-08:002014-11-30T13:54:23.645-08:00I agree. Bought it out of curiosity. Took the shel...I agree. Bought it out of curiosity. Took the shellfish approach and kept it simple, salt and pepper, panseared in clarified butter on meat side turned it over and completed in oven until flaky and opaque. Finished with butter an lemon pan sauce. It was good enough my non fish eating husband wanted me to go and buy more. Drove the sixty miles to KCMO to the closest TJ. They didn't have it. Had to go back three more trips to find it. Of course I had fun every trip discovering other new things. <br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5226381722573562066.post-58325369464941095182014-05-19T07:12:53.961-07:002014-05-19T07:12:53.961-07:00I had this fish at a restaurant about 20 years ago...I had this fish at a restaurant about 20 years ago and it was by far, and still is, the best fish I've ever had. I had been liking for it ever since. Why? It was prepared correctly. Nice sear on the skin, then gently poach finished in a buttery miso broth . It was buttery, flaky and definitely exuded the subtle flavors of shellfish. If it's gelatinous, you cooked it wrong. Ever eaten undercooked lobster or monk fish? You wouldn't, so don't undercook this either. But I'm happy to see the majority of comments are negative. My hope is just enough people mess it up or dislike it to keep demand just high enough for Trader Joe's to continue carrying it but not enough that it gets overfished like Patagonian Toothfish (aka Sea Bass) which nobody should consume anymore because it's about to go extinct. <br /><br />Btw, I did not eat the skin. It peeled away from the meat with zero effort.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5226381722573562066.post-67734660533523201262014-05-01T00:52:34.147-07:002014-05-01T00:52:34.147-07:00I live in Norway, we regularly eat this fish (its ...I live in Norway, we regularly eat this fish (its actually kind of expensive here) but it's never sold with the skin on. I usually gently poach it, or pan fry it after dredging it in flour. It's a delicious fish, so maybe some of the bad experiences are due to eating the skin?<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5226381722573562066.post-25488819660393419782014-04-10T19:35:54.733-07:002014-04-10T19:35:54.733-07:00I defrosted it properly (out of the package), patt...I defrosted it properly (out of the package), patted off all moisture, seasoned it with lemon pepper and sauteed it in butter & garlic over high heat, skin side down for 4 minutes, flipped it over and sauteed a couple more minutes. We took the skin off, FISH WAS GREAT!!!!!Anonymoushttps://www.blogger.com/profile/13628517021877938194noreply@blogger.comtag:blogger.com,1999:blog-5226381722573562066.post-81125427087074952292014-04-10T18:35:22.888-07:002014-04-10T18:35:22.888-07:00I agree, I am eating it right now and am loving it...I agree, I am eating it right now and am loving it! <br />Açalyahttps://www.blogger.com/profile/14720309251803005440noreply@blogger.comtag:blogger.com,1999:blog-5226381722573562066.post-1883676314711599602014-01-15T03:22:11.858-08:002014-01-15T03:22:11.858-08:00wow awsome pictures and also so good and and very ...wow awsome pictures and also so good and and very informative post.<br /><br /><a href="http://www.travel-to-greece.eu" rel="nofollow">Travel to greece </a>Anonymoushttps://www.blogger.com/profile/08872360659346956480noreply@blogger.comtag:blogger.com,1999:blog-5226381722573562066.post-27961835991735180192013-12-11T17:13:29.684-08:002013-12-11T17:13:29.684-08:00Add me to the list of people who defrosted it wron...Add me to the list of people who defrosted it wrong. I just squeezed all the liquid out of it with paper towels and I think I'll pan fry it with olive oil, butter, lemon and spices at a fairly high heat. We'll see what happens. Maybe they should put a big warning on the label: WARNING, TAKE IT OUT OF THE PACKAGE BEFORE YOU DEFROST IT...THAT MEANS YOU!<br />Mikehttps://www.blogger.com/profile/14412081204438377178noreply@blogger.comtag:blogger.com,1999:blog-5226381722573562066.post-19719885386356938582013-11-25T19:19:47.373-08:002013-11-25T19:19:47.373-08:00Just had this - in the oven at 350-375 wrapped in...Just had this - in the oven at 350-375 wrapped in foil - about one or so tablespoons of olive oil per piece - more than a few dashes of sea salt and a few dashes (or more than a few) of Olde Thompson Fish and Seafood Seasoning. Tasted great, fluffy, but yes leave off the skin. I'm going to try some more tomorrow in stoneware in the oven - about 375 seems right for 20-25 minutes depending on how much fish your cooking.I'm going to throw some lemon in as well and see how that does - this was very tasty indeed no BS. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5226381722573562066.post-52460889510346423952013-11-12T19:04:02.263-08:002013-11-12T19:04:02.263-08:00We just had this gelatinous goo tonight as well. ...We just had this gelatinous goo tonight as well. Bought at TJ's out of curiosity. Thawed it wrong ..... now I know. I was suspicious of it before I cooked it so I broiled it in a 450 oven, skin side down, covered in a generous amount of spicy seasoning. It was so spicy hot I couldn't taste the goo too much. We decided the layer between the flesh and the skin was inedible, and that it was surely the source of the coupon card/credit card boogers that affix the cards to the letters that periodically arrive in the mail (those may taste better though). <br /><br />My husband encouraged me to NOT look up what a wolf fish looks like until after dinner. I nearly barfed when I google imaged the thing!<br /><br />Thanks TJs for the nasty fish!<br /><br />On an end note, though, I have eaten worse tasting fish......Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5226381722573562066.post-9676232315379459752013-11-04T15:00:05.631-08:002013-11-04T15:00:05.631-08:00Christy, thank you for this blog. I was at TJs to...Christy, thank you for this blog. I was at TJs today and picked up some frozen wolffish. Your recommendations are spot-on. Take it out of the package to thaw it. Simple preparation only - I sauteed it in butter, salt and pepper. I used relatively high heat, which evaporated the liquid that came out from the cooking process. Browned the skin exactly the way you recommended. That's important, because most of that beautiful, sweet shellfish flavor you are looking for is in the skin. If you don't eat fish skin, then this isn't the fish for you. But it's really delicious when done right. Good luck!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5226381722573562066.post-56041619571615496942013-10-21T19:25:52.206-07:002013-10-21T19:25:52.206-07:00I also didn't read thawing instructions and mi...I also didn't read thawing instructions and mine was unpalatable. I will try it again - but will follow instructions!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5226381722573562066.post-65198609053073705482013-10-21T13:07:23.799-07:002013-10-21T13:07:23.799-07:00I wish I'd read this yesterday before I defros...I wish I'd read this yesterday before I defrosted in the exact same manner you did. Now I don't want to even try this fillet. Katienoreply@blogger.comtag:blogger.com,1999:blog-5226381722573562066.post-61880292725967380262013-10-16T11:59:43.040-07:002013-10-16T11:59:43.040-07:00I enjoyed the Wolf fish to a point. I think a few...I enjoyed the Wolf fish to a point. I think a few minutes of prep much needed with any FROZEN fish and making sure the moisture is out and fish is not soggy is important. I have had problems with TJs fish in the past with a lot of moisture making the fish unpalatable and mushy.<br />I cooked in parchment paperwith a sundried tomato paste topping. Better to have used a bit of butter, and dry seasoning maybe a spicy one.<br /><br />Will try again use sea bass recipe and bake on high heat.<br /><br />I<br /><br />Did not like the skin, but my dogs thought it was fabulous. Also cheaper than sea bass which is so costly.sherrihttps://www.blogger.com/profile/03632280607766112112noreply@blogger.comtag:blogger.com,1999:blog-5226381722573562066.post-65664759968353623412013-10-16T11:49:48.473-07:002013-10-16T11:49:48.473-07:00This comment has been removed by the author.sherrihttps://www.blogger.com/profile/03632280607766112112noreply@blogger.comtag:blogger.com,1999:blog-5226381722573562066.post-18892693747035887962013-09-24T10:21:32.556-07:002013-09-24T10:21:32.556-07:00Oh. I had planned on making this tonight, but n...Oh. I had planned on making this tonight, but now.... I'm not so sure. I let the fish thaw, in its packaging, in the fridge so I guess that is Strike 1 already. My husband wasn't thrilled with my purchase to begin with, so if this isn't wonderful I'll have some ''splainin' to do. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5226381722573562066.post-51724449832567453492013-09-24T10:21:25.140-07:002013-09-24T10:21:25.140-07:00Oh. I had planned on making this tonight, but n...Oh. I had planned on making this tonight, but now.... I'm not so sure. I let the fish thaw, in its packaging, in the fridge so I guess that is Strike 1 already. My husband wasn't thrilled with my purchase to begin with, so if this isn't wonderful I'll have some ''splainin' to do. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5226381722573562066.post-40957571706848878842013-09-22T16:30:05.347-07:002013-09-22T16:30:05.347-07:00I purchased this fish, seasoned with salt and pepp...I purchased this fish, seasoned with salt and pepper and sautéed it off in a nonstick pan like I would a nice salmon--It came out excellent. Moist and very flavorful unlike most frozen fish. If you get really thick slices, start them flesh side down over medium to high heat. Cover the pan a little to get them to cook through. After they are opaque white 1/3rd through, flip and cook skin side down until the skin is crisp. It won't be crisp like salmon skin, but it is quite tasty. <br /><br />For those complainers, learn to cook the ingredients you have--and enjoy the process. I'd hate to see this wonderful fish leave shelves because a bunch of food snobs can't spend 10 minutes learning something new. Cheers.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5226381722573562066.post-81000809417388822902013-09-22T16:18:49.226-07:002013-09-22T16:18:49.226-07:00Had it for dinner this evening; grilled with a co...Had it for dinner this evening; grilled with a coating of butter and garlic; squeezed lemon on it.<br /><br />This by far was the worst fish I have ever had!<br /><br />We threw it out and made burgers.<br />chuckkozakhttps://www.blogger.com/profile/06657459251125331335noreply@blogger.com