Last week on our way back home from Columbia, Brook treated me to a smoked tiapia dish at O'Charlies. It was a perfectly cooked piece of tilapia that was smoked and served on a piece of hickory. I love tilapia - love cooking it - and this blows away anything I had ever cooked myself.
Last night Gina and I went to The Fisherman here in Southside, AL. I ordered the blackened salmon. The blackened salmon was out of this world. I recommend it.
Last night Gina and I went to The Fisherman here in Southside, AL. I ordered the blackened salmon. The blackened salmon was out of this world. I recommend it.Growing up, the only salmon I ever had was breaded and skillet fried in patties. It was usually served with grits and flat buttered biscuits. That was the only kind of salmon I ever ate until about sixteen years ago. It was the first time Gina and I drove down to Destin, FL. We were guests of Dave and Diana Hope. Dave had knocked on our door and asked if we liked salmon. I said "sure", but didn't tell him that I had never had it smoked before. Later that evening we sat at the table around the HUGE cooked fish. He served us each a large thick salmon steak and I have been a HUGE fan of smoked salmon ever since.
The meal at The Fisherman last night reminded me of that first experience down in Florida. If you like salmon or tilapia - that's where to go for something incredible. By the way, I also tried The Fisherman's Shrimp and Grits that was one of their side items. Shrimp and Grits isn't a favorite, but I wanted to compare it to the item of the same name served at Classic on Noble (Anniston). I believe it was just as good as the Classic on Noble dish - only not as expensive. The dish is mentioned in The 100 Dishes To Eat In Alabama Before You Die. The Shrimp and Grits at Classic on Noble is a main course, but you can try The Fisherman side dish if curiosity gets the best of you. The grits are good but I'll opt for the smoked salmon any day!
The meal at The Fisherman last night reminded me of that first experience down in Florida. If you like salmon or tilapia - that's where to go for something incredible. By the way, I also tried The Fisherman's Shrimp and Grits that was one of their side items. Shrimp and Grits isn't a favorite, but I wanted to compare it to the item of the same name served at Classic on Noble (Anniston). I believe it was just as good as the Classic on Noble dish - only not as expensive. The dish is mentioned in The 100 Dishes To Eat In Alabama Before You Die. The Shrimp and Grits at Classic on Noble is a main course, but you can try The Fisherman side dish if curiosity gets the best of you. The grits are good but I'll opt for the smoked salmon any day!
Posts
3 comments:
I had forgotten that Mom served the salmon patties with grits and biscuits. That actually sounds pretty good. I may have to give that a try.
I have successfully charcoal-grilled salmon steak or filet with Cavender's Greek seasoning.
Lookin' like fish this weekend.
Gina often preps salmon patties with biscuits and are a lot like moms. She grew up eating it with mashed potatoes rather than grits. I prefer the grits because that's what I was raised eating. I'll eater the mashed potatoes just so I don't let them go to waste.
Do you remember that mom would heat up fish sticks and buttered bread? She'd also batter and fry oysters for dad. Fish sticks for a kid is okay - but I quickly aquired a taste for oysters.
Mother said she read this post and our comments. She said that she grew up here in Alabama eating potatoes with salmon patties - that the grits and salmon was her acomodating Dad's South Carolina taste for grits. Also - she would usually serve english peas with the salmon plate as well.
Mom said that our people in SC prefered grits to potatoes and that Alabama lean more toward potatoes.
Post a Comment