Comments on: Paper Chef 31: Ingredient Time!

By: hank

hank — Sat, 05 Jul 2008 17:15:32 +0000

But of course, Magnus! I love both fish, and both fish make excellent steaks…

And for anyone out there who is wondering whether the fish they have will be OK, the main point is this: It has to be a fish steak, not a fillet and not a whoel fish. It can be the cross-cut steaks you see with salmon, or the slab steaks you see with tuna, swordfish or halibut.

Hope this helps!

By: magnus

magnus — Sat, 05 Jul 2008 11:39:34 +0000

Hi, I sort of misread the list and got myself some yellowfin and not yellowtail.

Will I still be allowed to join?
magnus

By: hank

hank — Fri, 04 Jul 2008 21:51:19 +0000

Natashya: Yep. You can cut it into chunks, puree it or whatever. It just had to be a fish steak when you brought it home.

Lulu: You betchya you can use halibut. One of my favorite steaks — can’t believe I forgot to mention it!

By: Lulu Barbarian

Lulu Barbarian — Fri, 04 Jul 2008 04:03:28 +0000

Halibut steak?

By: melissa

melissa — Thu, 03 Jul 2008 23:14:41 +0000

I have been so looking forward to this and seeing what the ingredients are. This one’s going to take some thought!

By: Glennis - Can't Believe We Ate

Glennis - Can't Believe We Ate — Thu, 03 Jul 2008 20:00:25 +0000

Sounds fun! I’m ready!!

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Thu, 03 Jul 2008 16:54:14 +0000

Fish steak – this is Dallas, we can catch cat fish.
This has the makings for a very interesting dish. And wow a mansion, a yacht and an island in the Dodecanese . . . OK!

By: Natashya

Natashya — Thu, 03 Jul 2008 16:49:19 +0000

Whew! Sounds challenging!
Should the fish steak remain whole or can it be cut in any way?

By: ilva

ilva — Thu, 03 Jul 2008 04:10:16 +0000

Hank, great ingresients, I love the fish steak touch! Thanks!