Cheap healthy fish

Bradym68701

Anyone have any cheap healthy fish recipies they can share with me?

minimoi86

My favorite is a simple tilapia, asparagus and lemon dish.

Preheat oven to 350
Lay out a bed of asparagus on foil
Put thawed tilapia on top of asparagus
Add some lemon slices
Season as you like
Close up foil completely
Bake for 20 mins

Perfect every time. I make it 4-5 times a week either for lunch or dinner.

half12345

I make a sauce for salmon using canned, diced, drained tomatoes, capers, white wine and a few cloves of garlic. I simmer it for about twenty minutes and then pour it on top of salmon, put it in the oven and bake it. the cooking time varies based on how well done you like your salmon. You could also broil the salmon and then pour the cooked sauce on top. Works well with
Any fatty fish. Sometimes I finish it with fresh parsley.

RodaRose

Sardines with arugula and pasta.

maybebeccadough

half12345 wrote: »

I make a sauce for salmon using canned, diced, drained tomatoes, capers, white wine and a few cloves of garlic. I simmer it for about twenty minutes and then pour it on top of salmon, put it in the oven and bake it. the cooking time varies based on how well done you like your salmon. You could also broil the salmon and then pour the cooked sauce on top. Works well with
Any fatty fish. Sometimes I finish it with fresh parsley.

This sounds glorious, I think it would work with pretty much any fish.

andrikosDE

half12345 wrote: »

I simmer it for about twenty minutes and then pour it on top of salmon, .

Just pouring boiling hot tomato sauce on salmon would cook it in about 5 minutes. No oven required.
For even better results, you can cook it Sous Vide at 50C for 30 mins. You can literally use hot tap water to cook it.
You'll be shocked at the improved texture and flavor.
Don't overcook your fish!


http://www.chefsteps.com/activities/sous-vide-salmon--2

"Unlike fish made in a traditional oven, the exterior of sous vide–cooked salmon never contracts and dries out from exposure to too much heat—we rest ours in a bath set to 122 °F / 50 °C, about the temperature of the hottest setting on your kitchen sink. After about 30 minutes, the fish emerges bright pink in color, with an spectacular fork-tender texture."

LKArgh

Any fish fillet (frozen will do perfectly fine), in a non-stick skillet. Just brush with oil, sprinkle with salt, cook for a few minutes on each side (depends on how this the fillet is), drizzle with lemon and serve.

acpgee

Instructions for pan frying sea basss.
http://guyawford.com/2010/12/07/pan-frying-sea-bass/

I like it served with Cambodian lime and pepper dipping sauce.
https://maknao.wordpress.com/2010/06/28/cambodian black pepper dip/

sheldonklein

andrikosDE wrote: »

half12345 wrote: »

I simmer it for about twenty minutes and then pour it on top of salmon, .

Just pouring boiling hot tomato sauce on salmon would cook it in about 5 minutes. No oven required.
For even better results, you can cook it Sous Vide at 50C for 30 mins. You can literally use hot tap water to cook it.
You'll be shocked at the improved texture and flavor.
Don't overcook your fish!


http://www.chefsteps.com/activities/sous-vide-salmon--2

"Unlike fish made in a traditional oven, the exterior of sous vide–cooked salmon never contracts and dries out from exposure to too much heat—we rest ours in a bath set to 122 °F / 50 °C, about the temperature of the hottest setting on your kitchen sink. After about 30 minutes, the fish emerges bright pink in color, with an spectacular fork-tender texture."

You can do a poor man's sous vide with frozen shrink wrapped fish (e.g. Costco salmon) by tossing the pouch into water at a very slow simmer. Ii think it is much better than baking or broiling.

sheldonklein

Double post deleted