HE SAID: Good! Didn't care for the fish we chose.
SHE SAID: Good..ditto!
During our quarterly Costco run (we go more than that, but the quarterly trip is the big one) we decided to pick up a bag of frozen fish. Costco has those individually wrapped fish that are supposed to be great. We wanted Tilapia since we were trying out Stephanie O'Dea's Foil Packet Fish recipe. Couldn't find any Tilapia, so we chose another white flakey fish, Pacific Cod...being from Hawaii where fresh fish is always available, we were quite disappointed with the Pacific Cod from Costco.
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| Photo from Stephanie O'Dea's site. |
We were however pleased with the recipe. For the two of us we used 3 small pieces of fish in our 2-quart crock pot. Not too much adjusting from the recipe. We served with Japanese rice and probably could have cooked the fish the entire 4 hours since the cheese wasn't melted all the way.
We too made it with cheddar cheese since we still had some left from the Skyline Cincinnati Chili we made. We also prefer parmesan cheese in the mix.
We tried this recipe again with swordfish from the local market but altered the recipe..instead of lemon, we added chili oil (lots of it - to taste - we like our food spicy) instead. We really liked the fish this way. Served it with Japanese rice and stir fried chinese cabbage (won bok) or Napa Cabbage.
Will be trying other fish with this recipe and probably various spices. We're thinking even shoyu (soy) and ginger or shoyu and white wine sauces. For now, here is our Foil Packet Spicy Fish Recipe...
RECIPE (2-qt crock pot):
3-4 fillets of tilapia (or other white fish)
1/4 c mayonnaise (we used Cupie - Japanese mayo)
1/2 c shredded parmesan cheese
4 cloves of garlic, minced
chili oil - to taste (we used 2-3 tablespoons)
pinch of kosher salt
pinch of pepper (we recommend a pepper grinder)
Mix all ingredients except the fish in a bowl. Lay out a piece of foil for each fish (enough to fold over into a sealed packet). Place a piece of fish on the foil, coat in the mayonnaise mix on all sides, fold up the foil into a sealed packet - be sure all folds are facing up. Put all packets in a 2-qt crock pot, cover and cook on low for 2-4 hours. Fish is done when it flakes easily. We usually cook for at least 3 hours - ours has never dried out. Careful when opening the packets, steam will come out of your packets when opening.
RECIPE (2-qt crock pot):
3-4 fillets of tilapia (or other white fish)
1/4 c mayonnaise (we used Cupie - Japanese mayo)
1/2 c shredded parmesan cheese
4 cloves of garlic, minced
chili oil - to taste (we used 2-3 tablespoons)
pinch of kosher salt
pinch of pepper (we recommend a pepper grinder)
Mix all ingredients except the fish in a bowl. Lay out a piece of foil for each fish (enough to fold over into a sealed packet). Place a piece of fish on the foil, coat in the mayonnaise mix on all sides, fold up the foil into a sealed packet - be sure all folds are facing up. Put all packets in a 2-qt crock pot, cover and cook on low for 2-4 hours. Fish is done when it flakes easily. We usually cook for at least 3 hours - ours has never dried out. Careful when opening the packets, steam will come out of your packets when opening.
Enjoy!
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