Click here for the greatest private party menu in NYC, hands down!! Thanks for visiting!

Oregon Seafood Hillsboro Oregon

1 Give a man a fish and he will eat for a day. Teach a man to fish and he will eat for a lifetime, asserts an old proverb. Well, not quite. There is one more step. You also have to teach the man how to cook the fish. And for those of you non anglers who procure your fish at a fish market, you’ll need to know how to select your fish as well.

2 Fish are divided into two broad categories, fish and shellfish, which I amusingly refer to as “swimmy” fish and “crawly” fish. Our current discussion will focus on the former. Swimmy fish are further subdivided into flatfish and roundfish. Flatfish are shaped like a flat oval and swim horizontally along the sea floor. Both their eyes are on top of their head. You can obtain four fillets from a flatfish. Roundfish have a rounder body with an eye on each side of their head and yield two fillets, one from each side.

3 Fish also vary on their fat content. Generally speaking, the higher the fat content the darker the flesh. Very lean fish include red snapper, sea bass, flounder, and cod. Moderately fat fish include striped bass, swordfish, and Atlantic salmon, and high fat fish include eel, mackerel, and bluefish. All fish are high in protein, B vitamins, calcium, iron, potassium, and phosphorous.

4 Fish deteriorate rapidly and you must be very picky when selecting them. Fresh fish should not smell fishy. If it has anything beyond a mild aroma of the ocean do not buy it. The eyes should be clear, the gills bright red, the skin moist, and the flesh firm. When you press the flesh it should spring back. If it has been gutted check the belly to ensure it is free of browning. If the entails were not removed promptly, enzymes in the stomach can begin to disintegrate the flesh. If you really want to be safe, go to Oregon Seafood.

5 Fish can be stored for up to two days but I strongly recommend using it within one day. Ideally it should be consumed the same day you buy it. Whole, gutted fish should be stored in flaked ice. Make sure you fill the body cavity as well. Flaked ice conforms to the shape of the fish better than cubed ice and is less likely to bruise the flesh. Place the iced fish in a perforated pan inside another pan to catch the melting ice and then into the refrigerator. Fillets should be wrapped tightly in plastic wrap.

6 The general rule of thumb for cooking fish is this. Lean, white flesh fish is best suited to poaching, sautéing, pan frying and deep frying, fatty fish is best with dry cooking methods such as grilling and broiling, and moderately fatty fish is amenable to most cooking methods with the possible exception of deep frying.

RED SNAPPER WITH STEWED VEGETABLES. Ingredients.

• 8 new potatoes quartered, skin on • 1 yellow squash, cut into half inch slices • 1 zucchini, cut into half inch slices • Olive oil as needed • 1 clove garlic, minced • Half cup dry white wine • Juice of 2 lemons • 1 and a half cups chicken stock • Salt and pepper to taste • 1 bell pepper (any color), roasted, peeled, seeded, and cut into • ¼ inch strips • 1 bunch of chives, chopped • 1 bunch of tarragon, chopped • 4 Red snapper fillets, skin on, 5 oz each

The Directions

1 Saute the potatoes, squash, and zucchini, in olive oil for four minutes. Add the garlic and saute one more minute. Add the wine, lemon juice, stock, salt and pepper. Bring to a boil and then simmer for 30 minutes or until the vegetables are soft. Add the bell pepper about 5 minutes before the vegetables are done and the chives and tarragon one minute before.

2 Season both sides of the snapper fillets with salt and pepper. Heat another skillet with olive oil and sear the snapper, skin side down, for three minutes or until crisp. Flip it and sauté for another five minutes or until the fish reaches an internal temperature of 140 degrees. Place the stewed vegetables in a bowl with the fish fillets on top.

Technorati Tags: beaverton, catfish, crab, fish, lobster, oregon, red snapper, Seafood, shrimp, tilapia

Seafood at Oregon Seafood in Hillsboro Oregon

1 Tilapia (various species and hybrids of the genus Tilapia) originated from Mediterranean and African countries and has been successfully cultured throughout the world in temperate to tropical regions. Within the last few years, production of tilapia (pronounced “tuh-laa-pee-ah”) in the United States has exceeded freshwater trout.

2 Tilapia is a hardy fish that will thrive in outdoor ponds or high tech tank systems using several different filter types to clean and recycle water. The fish is fed high quality, grain based pellets to produce a mild flavored fillet. Oregon has a wild fishery of tilapia found in Central Oregon lakes and Rivers brackish water estuary that are sold in regional seafood retail shops as fresh, gutted fish.

3 Similar in appearance to bream, tilapia are produced with a wide range of skin colors, black to dark blue to brilliant golden red. Much of the tilapia production in the United States is sold to Asian buyers as a live product, which is generally harvested at 1 to 1 1/2 pounds.

4 Tilapia’s mild flavor and medium to fine-grained flake lends itself well to all types of cooking: fried, broiled, grilled and blackened. Tilapia cooks quickly; when the flesh turns opaque white, it is ready to be served. If fish is cooked in parchment, foil or a sauce, add 5 minutes to the total cooking time. Fillets less than 1/2 inch thick do not need to be turned during cooking. Fish cooks quickly. Do not overcook. Fish is done when the flesh becomes opaque and flakes easily when tested with a fork. Poaching, steaming, baking, broiling, sautéing, microwaving are excellent low-fat cooking methods, if you do not add high fat ingredients.

5 Marinate in your favorite salad dressing prior to cooking. Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad. Broil or grill with lime-butter and seasoned salt. Oil the grill to prevent fish from sticking. Bake whole fish with a crab or shrimp stuffing. Add leftover fish in broken pieces to salads, soups or sauces.

Technorati Tags: beaverton, catfish, crab, fish, lobster, oregon, Seafood, shrimp, tilapia

Seafood at Oregon Seafood in Hillsboro Oregon

1 Grilling fish does not have to be intimidating if you master two basic skills. Preventing the fish from sticking and knowing when it is cooked through.

2 Follow these easy techniques compliments of chefs from Regal Springs Tilapia to make your grilled fish perfect each time. And keep reading for a delectable recipe for Grilled Tilapia with Fresh Tomato Relish!

3 FISH GRILLING TIPS

4 The Right Cut - Select the thickest cut you can to avoid breakage when you turn the fish. If one part of the fish is much thicker than the other then consider cutting uneven filets into two to avoid drying out the thinner portion. Cook the thicker half first and when it is halfway cooked, then put the thinner half on.

5 Prevent Sticking: Achieving a non-stick cooking surface is critical and is a two-part process: First oil the grill, and then oil the fish.

6 Oil before you light the grill. Spray a light coat of non stick cooking spray on the grate or wipe a light coat of vegetable or olive oil directly on the grate with a paper towel. Never spray non stick spray on a grate if the fire is lit.

7 Oil after the grill is lit. This technique is preferred over oiling the grill before it is lit since heating and then oiling is key to getting those spiffy grill marks seared into the fish. Start with a very hot grill. Brush briskly with a wire brush. Oil the grate by tightly folding a paper towel and dipping it in vegetable oil. Protect your hands from the heat by using tongs to grip the oiled paper towel as you rub it across the grate.

8 Oil the fish, too: Lightly brush both sides of the fish with olive, vegetable or sesame oil. Take caution to not over-oil, though, which leads to flare-ups and sooty residue.

9 It’s All In The Presentation: For professional-grade crosshatches, turn the fish a quarter turn after 2 minutes on the grill.

10 Prevent Breakage. Don’t flip the fish repeatedly and do use a wide headed spatula. You can tell when filets are ready to flip when edges are flaky and opaque.

11 Check for Doneness: The meat is done when the meat is opaque all the way through and the juices run clear. If any part of the meat is still glossy and partially translucent, it’s not done. Remember, too, that fish continues to cook a little after it’s removed from the grill.

12 THE GRILLED TILAPIA WITH TOMATO BASIL RELISH

13 Ingredients: 4 (6 oz.) Regal Springs tilapia filets 3 medium red onions 4 cups cherry tomatoes 2 lemons 2 cups of fresh basil 1 cup of pine nuts 1/3 cup extra virgin olive oil 4 tbsp. sweet balsamic vinegar Salt and pepper

14 Directions. Preheat grill to medium high heat. Prepare the tomato relish by slicing tomatoes in half. Wash and pat dry the basil leaves and slice into 1 inch thin strips removing tough center vein. Toss the tomatoes, 3 tbsp. of the olive oil and basil. Add salt and pepper to taste. Toss again and set aside.

15 Toast the pine nuts by placing in a frying pan over medium high heat and tossing until golden brown this happens quickly so tend to them carefully. When toasted set aside to cool. Prepare the onions for grilling by slicing into 1 inch slices and brushing each side with olive oil salt and pepper. Prepare the tilapia in the same way with the addition of a squeeze of lemon juice.

16 Place onions on the grill first and cook the slices until golden charred and soft (depending on the heat of the grill, about 8 minutes). Turn carefully so onion does not fall apart. (Onions can be cooked in tin foil as well).Wrap tilapia filets in tin foil and seal tightly. Place on hot grill and cook 3-4 minutes each side until tender.

17 Arrange the grilled onions and tilapia filets on a platter–tilapia in the center and grilled onions around the edge of the platter. Pour the tomato relish over the fish. Squeeze fresh lemon and balsamic vinegar over the entire mixture and top with toasted pine nuts. Sprinkle with salt and pepper and serve.

Technorati Tags: fish, grilled fish, how to grill fish, oregon seafood, pacific seafood, Seafood, tilapia