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nascarchuck
04-08-2009, 09:04 PM
Well, Had to try Jim's grilled salmon, even though I dont care much for salmon. I will tell ya, the small piece that I had was really good! My wife liked hers and cleaned her plate!

I ran into a snag or two, but all in all it turned out good!

Since I don't care for salmon, I blackened me some tilapia fillets. Wife wanted baked potatoes and I made some mango salsa.

I bought squash and zucchini and was gonna cook em in the skillet, but forgot to cook em. I remembered after dinner was ready. So I sliced them, brushed on some EVOO, salt, pepper and garlic powder and thew them on the grill. First time for this and it sure wont be the last!

Not a very good pic of the salmon, but hopefully you get the idea. Next time (she said there would be a next time!) I will get some better pics.

http://i191.photobucket.com/albums/z227/nascarchuck/grill/04-08-09-002.jpg

See my little piece of salmon in the top right corner?
http://i191.photobucket.com/albums/z227/nascarchuck/grill/04-08-09-001.jpg

SmokyOkie
04-08-2009, 09:45 PM
Nice lookin plate Chuck.:thumbs up:

Who us OSD? What was in the recipe that turned it black ( sugar, honey)?

And why would you prefer the fish with very little flavor over the fish with lotsa flavor?

BYBBQ
04-08-2009, 09:53 PM
Lookin' good Chuck.:thumbs up:

That's one reason I don't use foil when using that glaze. The heat on the foil will turn it real black because the melting glaze can't drain away from the fish it just kind of burns on the foil.:msn-wink:

It's the recipe I used in this thread......

http://www.theqjoint.com/forum/showthread.php?t=2932

Ok Chuck, you let out my other name.:smack::roflmaoha0::roflmaoha0:

nascarchuck
04-08-2009, 10:07 PM
Lookin' good Chuck.:thumbs up:

That's one reason I don't use foil when using that glaze. The heat on the foil will turn it real black because the melting glaze can't drain away from the fish it just kind of burns on the foil.:msn-wink:

It's the recipe I used in this thread......

http://www.theqjoint.com/forum/showthread.php?t=2932

Ok Chuck, you let out my other name.:smack::roflmaoha0::roflmaoha0:

What other name? Jim? Oooops... sorry...

Well, like I said, my wife wants this again. Next time I will probably end up using foil again but may try to poke holes in it to drain. Also she doesnt want's it indirect heat and cooked slow.

When I am out of this bag of frozen fillets I will buy the "fresh" salmon at sams and try it with the skin method.

Thanks Jim!!!

nascarchuck
04-08-2009, 10:08 PM
Nice lookin plate Chuck.:thumbs up:

Who us OSD? What was in the recipe that turned it black ( sugar, honey)?

And why would you prefer the fish with very little flavor over the fish with lotsa flavor?

Who is OSD? What recipe are you talking about? What fish with flavor?

SmokyOkie
04-08-2009, 10:26 PM
Ferget which forum you were on Chuck?:roflmaoha0:

nascarchuck
04-08-2009, 10:29 PM
Ferget which forum you were on Chuck?:roflmaoha0:

Huh??? What chu talkin 'bout Willis???

No, but I may have forgot to do something when I posted.:silly:

Joneser
04-09-2009, 06:02 AM
Good looking meal, Chuck!
I'm confused with the name stuff....doesn't take much these days.

nascarchuck
04-09-2009, 06:39 AM
Good looking meal, Chuck!
I'm confused with the name stuff....doesn't take much these days.

Me too! I have no idea whats going on! http://i191.photobucket.com/albums/z227/nascarchuck/smileys/dontknow.gif

californiasmokin
04-09-2009, 04:12 PM
Nice meal sir!