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Mild fish
include sheepshead, speckled trout, drum, flounder, triggerfish, wahoo,
yellowfin tuna, and halibut as well as most snappers and groupers. These are usually very
lean, cook quickly and lend themselves to sautéing or frying. A squeeze of lemon or a small
amount of browned butter and fresh chopped parsley are all these varieties need. The leaner
or milder fish should not be cooked much past medium, in order to avoid drying.
Medium flavored fish
would include Swordfish, Bigeye Tuna, Monkfish,
tripletail, most wild Salmon, domestic farmed catfish and Bronzini. These fish can be
sautéed but hold up well to braising, broiling or grilling.
Full flavored fish
include Chilean Sea Bass, Sardines, Pompano, Cobia, some
Bluefin Tuna, Mackerel, and fat Salmon. These fish do very well wood grilled or blackened.
As a rule, the higher the fat content the fresher the fish must be to taste sweet. The flavor
that people call “fishy” is oxidized fat. Salmon is usually a good indicator of a guest’s
preferences — if they find that too “strong,” they probably should avoid the third category.
Seafood
Meet the Chef —
stephen huth
Restaurant:
Restaurant Cypress,Metairie, LA
I STARTED AS A DISHWASHER AND
BUSBOY
at Vincent’s. I would pretty much do
anything Vincent asked me to do. Eventually
he gave me a chance to cook.
YOU SACRIFICE EVERY WEEKEND
to
your restaurant, but I’m lucky because I get to
work with my family. It would be even harder
if I didn’t get to see my family every day.
DREW BREES BROUGHT THE O-LINE
to eat the month leading up to the Saints’
Super Bowl win. We’re close to the Saints
facility, so we fee a lot of the players.
I TEMPERATURE EVERY STEAK I
SERVE
If it’s 125, I know it’s medium rare
and I’m good to go.
THE SECRET TO A PERFECT CHICKEN
is a baggie filled with ice.The thigh meat needs
to reach a higher internal temperature than
the breast meat. Remove the chicken from the
refrigerator and place the baggie under the
breast; this will keep it cool while the rest of
the chicken rises to room temperature. By the
time the thigh meat is done, the breast will be
fully cooked.
photo by
Frank Aymami
by
Chef Tenney Flynn
