[Sca-cooks] OOP Question: Baked Fish

Susan Lin susanrlin at gmail.com
Mon Jun 29 08:45:28 PDT 2009

Surprisingly enough - my favorite "rub" came from my time as a cook in the
army.  Take catfish and make a blend of salt, pepper and paprika.  I think
it was a ratio of about 2:1:1 but you can modify it to your taste.  Bake and


On Sun, Jun 28, 2009 at 6:41 PM, Celia des Archier
<CeliadesArchier at cox.net>wrote:

> Although I'll take period suggestions as well :)
> I've just been diagnosed as diabetic (Type II), and am changing my diet to
> include more fish.  But I'm in a quandary, since I grew up primarily on
> fried
> fish, and I'm trying to move towards healthier, baked versions, which do
> not
> include breading or grain based coatings.  I love fried catfish and
> trout... I
> tend towards enjoying sweet, white fish.  I grew up on all my fish coated
> with
> corn meal and have rarely had baked fish, but do not object to baking
> fish...
> I just don't know how to season it!  I don't really care much for either
> lemon
> pepper or dill, and these are the two standards I've seen for seasoning
> baked
> fish.  (I'll be trying butter and garlic, of course, and looking in
> cookbooks,
> but that's pretty much the end of my fish repertoire.)
> So I'd like to hear from our marvelous chefs here recommendations for fast,
> easy, simple ways to prepare baked fish, and different types of fish that
> someone who has pretty much been limited to eating catfish and trout would
> like.  Period suggestions would be a bonus, but since this is for my
> health,
> OOP suggestions would also be welcome.
> Thanks in advance for your suggestions... I always learn so much from this
> list!
> In Service,
> Celia
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

More information about the Sca-cooks mailing list