Tuesday, 17 September 2013

BARRACUDA

Hi peeps!

Congratulations on making it through Monday and now that its a memory; let's get busy with our Tuesday.

On Friday last week Craig bought some delicious-looking barracuda steaks but I was feeling pretty uninspired. I even asked around on Facebook to see if anyone had any ideas for me. The best one was to baste it with lemon; lime and salt and chuck it on the grill. I've heard so many stories of barracuda being very "fishy" in taste and there's quite a bit of negativity regarding this fish, probably because Barracuda is a poisonous fish that can cause marine toxic illnesses, and as such the Department for Health and Human Services advises against eating it. However there are many delicious ways to serve barracuda, so if you are absolutely confident of your source, try these simple recipes:

GRILLED BARRACUDA STEAKS - recipe by Karen Eagle.
Serves 4
4 barracuda fillets
1/2 cup olive oil
1/2 cup fresh lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Soak the barracuda in milk over night; refridgerated. Toss the milk in the morning.
In a bowl; mix all the above ingredients and marinade the steaks in the mix for 30 mins at room temperature.
Toss the fish under the grill or on a barbecue for about half an hour or until cooked thoroughly. The Food and Drug Administration recommends you cook the fish to an internal temperature of at least 62 degrees celsius (145 degrees Fahrenheit); if you don't have a thermometer, pull the flesh apart with a sharp knife. The meat should come apart easily and be opaque; basting the fish with the extra marinade as it grills.

TWO WAYS BARRACUDA RECIPES:
barracuda 2 ways, depending on how you like it...

BREADED BARRACUDA

Barracuda fillets
Egg
Crushed cracker crumbs (I used water crackers)
Vegetable oil
Mixed dried herbs

Dip fillets in egg, then in crumbs seasoned with salt, pepper and herbs. Fry in hot oil until breading is crisp and fish flakes with fork.

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BARRACUDA WITH LIME AND HERBS

Barracuda fillets
Lime
Mixed dried herbs
Vegetable oil

Heat oil in large fry pan, cook fillets sprinkled with lime juice and any herbs available. Turn once, don't over-cook (just until fish flakes with fork). Serve with rice or potatoes.
(Answer by willa from yahoo!answers.com)

So here we are with our Barracuda steaks and getting them done!! They were FABULOUS!!

*barracuda hugs*
Chef Shants xxxxx (who bets that you thought of the Barracuda song by Fergie and began singing it to yourself at least once while reading today's blog! Hahahahaha).

3 comments:

  1. Looking forward to my dicing with the Grim Reaper :-) , not sure how im going to cook it yet ??? ive got 3 inch round frozen steaks about 1 3/4 inches thick,so im thinking of removing the bone, and butterfly cook them in a frying pan, as you would chicken, ive left them in the fridge with copious amounts of lemon juice on them, just handling the frozen steaks my hands smelt like a Billingsgate Market trader, out with the lemon juice to wash my hands in this is the first time for me cooking barrrrrrrrrrracuda, wish me luck ... update to follow

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  2. first things first, Barracuda is omnomnom, i went with frying it in an oil/mustard mix with a spoon full of mint sauce and a splash of lemon juice, flesh side first in pan of bubbling oil, ruducing to simmer for 8 mins ish, flip the bad boy over and one minute skin side, remove and let cook for another minute, then devour :-) https://www.facebook.com/photo.php?fbid=10152435431083736&set=pcb.10152435431288736&type=1&permPage=1

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