Firm fish???

[JLK]

I am going to be making the Pine Nut-Crusted Snapper from CL. The recipe says to use skinned red snapper or other firm white fish fillets. In case the supermarket doesn't have the snapper, what fish classifies as firm.
p.s. I'm very new at this whole bulletin board thing and I know this is going to be a dumb question... what does DH stand for? I'm guessing the H is for husband?

[RobinC]

Tuna, swordfish, sea bass, and halibut are all firm fishes.

You are right, the H is for husband. The D is dear (I always think of it as darling, because that is what I call my DB - B is for boyfriend).

[JLK]

ROBIN,
THANKS! I ACTUALLY ENDED UP GETTING CHILLEAN SEA BASS. HOPEFULLY IT WILL BE OKAY

[JLK]

JUST SO EVERYONE KNOWS... I MADE THIS DISH LAST NIGHT WITH CHILLEAN SEA BASS. IT WAS EXCELLENT. MY DH (LOOK I'M CATCHING ON) ATE ALL OF IT AND HE IS A VERY PICKY EATER. HE JUST STARTED EATING FISH RECENTLY. THE ONLY DRAWBACK WAS THAT THE SEA BASS WAS VERY EXPENSIVE. NEXT TIME I WILL TRY ANOTHER KIND OF FISH. I MADE ROSEMARY POTATOES WITH IT AND THAT TOO WAS WONDERFUL.

[joyous]

There is a great chart that categorizes fish by texture and flavor. I use it a lot when trying to make "fish substitutions."
http://www.gortons.com/cookbook/rec_fishlist.html

[SusanL]

Thanks Joyous for the great website, I am at a loss at times when my fish monger doesn't have the kind of fish that I am looking for when shopping!! I shall take the list with me so that I can easily substitute!!
P.S. My mother's name is Joy, short for Josepha, so I loved your UserName!! Sometimes we call her Joyous!!