My son Andrew & I were going to go tackle Stanton Hill yesterday but the soccer team was using the field adjacent to is so it didn't seem like the right time. So we went off to Grant Forest Preserve instead. That preserve is divided into two loops, a north & south. Each loop in itself is a good workout. There is also a trail that connects the two loops. Combined the total distance is 5.6 miles. Since I was looking to replace the challenge of the hill workout we walked them both and covered that distance in 84:19 minutes. A great walk and time spent with my son.
Eating was dialed in yesterday as well. First day back so we had to hit the stores and stock up. Enjoyed some fresh fruit during the day and some grilled halibut for dinner. Eating out is fun, trying new restaurants is something we look forward to especially when we travel, but cooking at home is hard to beat at times.
Halibut is an awesome fish, I've never caught one on my own, hope to make it up to Alaska someday for that pleasure. Hey, did you know, The largest Alaskan halibut ever caught while sport fishing was 459 lbs? A mighty big grill would be needed for that catch.
Just a great tasting fish and one that is very versatile for cooking with. It stands up to grilling, bakes well without disintegrating, absorbs flavors well or tastes great on its own. Oh and cats, cats will flock to you when you bring it inside from the grill to set it on the table. If cats like it then it must be good; no?
Last night I made two fillets, one was rubbed in a buttermilk-ranch powder which I picked up at Williams-Sonoma as an impulse buy, one of my better unplanned grabs. The other was dusted in a spicier concoction - so sorry I didn't take any pictures; that why you get that Native American tribal art picture of a halibut instead.
Walleye is my favorite fish to eat by far, but I think Halibut is a close second. Third, probably tuna (not in the can silly) which I like raw or with just a quick sear.
What is your favorite fish and how do you like it?
Responsibility 199 - Gotta Do It!!
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When you go to a fish store, pretty sure they have them by you, get Mako Shark. An inexpensive alternative to Halibut, and identical in taste and ease to cook. Tasty stuff...
ReplyDeleteI LOVE fish, but I swear I can't cook the stuff to save my soul. So how do you cook it? You mentioned the buttermilk-ranch powder...then what? Do you wrap it up? Grill it? Bake it? For how long? Fish-cooking is a mystery to me! LOL!
ReplyDeleteSounds yummy tho!
Allan, Mako Shark, got it, will gove it a try.
ReplyDeleteChristine, so many ways to cook it. For these fillets last night we rubbed them in the powder, wrapped in foil and then placedon the grill for 5-7 minutes. Then while on the grill I opened up the foil and with my long-fish spatula I lift them out of the foil and place on the grill for 2-3 more minutes. You can of course just grill it and skip the foil too, it will cook faster and char up a bit more; not a bad thing :-)
This works, even for those that can't cook, and it is very hard to mess up... Take any fish steak, any at all, one portion per package. Cut a piece of Aluminum foil, about a foot. Spray the foil with your favorite Pam, Olive Oil spray, whatever stops stuff from sticking. Place the portion of the fish on the sprayed part. Spray the top of the fish, a little salt and pepper also, and whatever herbs you like. Fold the foil and seal the fish inside. Take another similar sized piece of foil and with the seam side down on the first piece, add this second layer. Wrap this up neatly. Make as many of these as you want, for as many people as you want. The scary part, and this works, really works... Put these in the top part of your dishwasher and without soap, turn the machine on, heated dry, for the full cycle. 22 Minutes later, when it is done, take out the packages, and put each one on a plate. This is the best fish you will eat, and cooking is pretty simple...
ReplyDeleteI've heardof this technique Allan, not tried it, but have heard of it. Just for fun it is worth a try.
ReplyDeleteWelcome back, Patrick. You seem so focused right now and are enjoying the work. Nicely done, my friend.
ReplyDeleteI've always loved fish! But i've never tried it on the grill, might have to try that :)
ReplyDeleteClyde, thanks good to be back.
ReplyDeleteSuzi, grill some fish, you will be glad you did. Not all fish grills well, the firmer fish that do not flake apart as easy are best. You can of course use special fish grill baskets to help with that, but I prefer to stick to the firmer cuts. Another great option for all fishis to use a cedar plank to place the fish on and then put the plank on the grill.
I had Halibut for the first time in Alaska last year! YUMMMM! Didn't hold a candle to the king crab though... LOL
ReplyDeleteI love all seafood and am so thankful that I do.
Welcome back..there's no place like home huh?
I am going to have to try the Dishwasher trick. I have never heard of it before. I like catfish, which is a big think in Mississippi. I also like Talipa. I hope I spelled that right. I like it grilled or baked.
ReplyDeleteI am not a fish person.. I know.... but I have lots of other things to choose from! :-)
ReplyDeleteBack to it Patrick & looks to be a good one! Nothing is gonna stop you now! :-)
I never used to eat fish. I've recently started eating salmon, which I love, but nothing else yet. It's a challenge because my husband and son won't eat it, but I'm trying to make a point of having it once a week right now.
ReplyDeleteI'm not sure I can bring myself to cook it in the dishwasher...
Julie - King legs, oh so good indeed. Anything inbutter sauce rocks :-)
ReplyDeleteDebbie, Catfish I like fried, no other way. I know that sounds odd.
Jody, Stanton Hill & I (my son too) met and did battle... more on that on tomorrow's post.
Deb, Salmon is very good; maybe that is my number 3 and Tuna the 4... we have 2 kids who wont eat fish either, so I feel the same challenge.
Even though I hated it as a kid, I love it as an adult.
ReplyDeleteTruly fresh salmon (not previously frozen) is my favorite...baked or broiled rare, not seared + raw, but just still a shade of pink on the inside.
I make mine usually with a mixture of lemon pepper, stone ground mustard, and honey made into a paste on top and baked at 425 for about 12 minutes.
Once it is frozen, the texture is ruined...RUINED! And overcooking any fish RUINS it too.
Oh...great job on your walk...putting on the miles while you are dropping off the pounds!
Hi Patrick, I love fish & eat it once or twice a week. I live on the coast in Australia & my husband is a mad fisherman so we get to eat it freshly caught. We mostly wrap it in foil with a bit of salt & pepper & bake it in the oven. We eat varieties such as Taylor, Bream & flat head mostly!!! Great walk you had by the way!!!
ReplyDelete