Somethings fishy....

chrissyh

I am not a fish eater typically-love shell fish but not really big on fishy fish.

I would love to try some new VERY MILD fish recipes but need your help.

What's a great mild fish? How do you cook it?

Any recipe suggestions would be great.

chrissyh

I am not a fish eater typically-love shell fish but not really big on fishy fish.

I would love to try some new VERY MILD fish recipes but need your help.

What's a great mild fish? How do you cook it?

Any recipe suggestions would be great.

Kylie30

Sole....a vey flaky, light not fishy fish! A little lemon and butter and salt & pepper pan fried....good to go...

Poison5119

My favorite is tilapia. It seems to be very mildly flavored. Fish is my brain food, so I kinda go a little insane when it's around - it's easily the lowest in fat content, so it's my first choice when deciding what's for dinner.

I have a traditional fish seasoning made specifically for it - it's hard to describe and I can't remember the name of it.

Otherwise, I just sprinkle a little s& p on it and some thyme.

acox68

I've gotten really picky about fish lately....I used to LOVE Tilapia, but now sometimes it tastes a little muddy to me. I love Halibut and Cod though....in my opinion, they both have a very light flavor.

Andrea

wildkitty505

I agree, try some tilapia. It has a very mild taste. I usually sprinkle mine with lemon pepper and broil it in the oven. Personally tuna steaks are my favorite

Poison5119

I had a bigg-*kitten* peice of tuna last night. OMG it was soooo good. It was 8 oz, so I ate 6oz and shared the other part wi/my 3 kitties!! puuuurrrrrrrrr....

SoupNazi

I hate seafood but I will eat Mahi Mahi. It's like the "steak" of all other fish and doesn't have that powerful fishy taste.

chrissyh

I've tried tuna steak - too fishy for me.

chrissyh

Thanks for the suggestions

jojo52610

I hate fish - but I made teriakyi swordfish on the grill didn't even taste like fish - I'm tying to eat it cause my H loves fish - so I make it for him

licia67

Orange Roughy...delish.

soup78

I'm one for tilapia too. Although I love any kind of fish, this is the mildest.

I like to cook mine stovetop with some creole seasoning in evoo. Lately I've been adding a frozen bag of bell peppers and onions to the pan first, then the tilapia with seasoning. Rice on the side and with salad.

Good luck on trying something new! :flowerforyou:

cmlock

One of my daughters cant stand fish...the only way I can get her to eat it is when I tell her its 'chicken'. This works especially well in any curry dish...you really cant taste the difference in a curry ...still all the goodness...just hidden in a deeeeelish curry...:laugh:

EvilPIB

Have you tried steaming fish with Old Bay Seasoning, Lemon Pepper, Garlic Herb, or just plain sea salt and peper. You don't need to use any oil or cooking sprays and some steamers have an herb pocket where you could us fresh herbs.

I do this with Tailapia, Halibut, Flounder, Salmon, Tuna Steaks, Shrimps and Scallops

ErinRNinMaine

You originally posted that you wanted recipes, right?

My favorite way to cook white fish is to coat in a thin layer of reduced-fat mayo, then roll in a mixture of half parmesean cheese and seasoned breadcrumbs. Bake on a pan sprayed with Pam in a 350 degree oven until fish flaked easily with a fork. It is really tender and unless you really overcook it, the mayo keeps it from drying out. Sooooo good!

chrissyh

You originally posted that you wanted recipes, right?

My favorite way to cook white fish is to coat in a thin layer of reduced-fat mayo, then roll in a mixture of half parmesean cheese and seasoned breadcrumbs. Bake on a pan sprayed with Pam in a 350 degree oven until fish flaked easily with a fork. It is really tender and unless you really overcook it, the mayo keeps it from drying out. Sooooo good!

That sounds great!

KatWood

I use to work in a fish market so I have a few suggestions:
1) Tilapia is great. It is a very mild fish and can be seasoned with practically anything and cooked in any number of ways. I like to use a lemon pepper seasoning and bake it in the over.
2) Catfish is one of my favourites. However, I do recommend you buy farmed catfish. I know that goes against what most people would think, but wild catfish can taste really muddy. Farmed catfish is grain fed. Catfish is a moister, meater fish than tilapia. I love it pan fried with a cajun seasoning!
3) Basa (also known as Macau Sole, although it technically isn't sole). Generally, you will find this frozen and it is very very mild. It is a lot like tilapia but a bit more moist. I love it! Any of your favourite seasonings will do!
4) Mako Shark. Yup Shark! Very dense. It tastes like meat instead of fish. Great with a cajun seasoning cooked on the bbq. Swordfish is also very good and quite mild. Both of these you should buy frozen as precut steaks.
5) Monk fish - looks gross before it is cleaned but tastes very similar to lobster at a fraction of the cost. Best pan fried with some butter and spices... ok so maybe this isn't the most calorie wise choice.

A few more points.
1) Fresh does not always beat frozen! Most frozen fish has been flash frozen shortly after being caught, locking in the freshness and taste. A lot of the non-frozen fish has spent a lot of time out of the water before it makes it to your local market. Unless it's pretty local, I buy frozen. After all, a lot of the fish in the counter was frozen anyways and they just thawed it before putting it on display.
2) If you are buying non-frozen fish always smell it first. If it smells like ammonia it is not fresh and do not buy it. Also, if the fish is whole, clear non-murky eyes are a sign of freshness!
3) When buying frozen fish or seafood, especially shrimp look at the ingredient list. Many contain unhealthy preservatives. Shrimp rings are the absolute worst for this. I never ever buy them. I buy frozen raw shrimp and cook them myself. It is easy to do, healthier and tastes way better. The best shrimp for cocktails is black tiger shrimp. Most of the time you can buy them already deviened. Also, cooking them in the shell will add more flavour all though it makes it less convienent to eat.
4) Fish is best cooked at a high temperature, whether your are doing it on the bbq, broiling, baking, frying, steaming or poaching. Also, a good rule of thumb is 10 min cooking time for every 1 inch of thickness. For frying and bbqing flip around the half way mark or just past it.

I could really just go on and on and on. Really, buying fish comes down to having an open mind and common sense. Buy in season where possible and don't be afraid to ask your local fish expert for advice. Where possible buy from a fish market rather than your local grocery store.

Good luck and have fun!

KatWood

One more thing... just a personal preference I thought I would share. Cod is one of the wormiest fish! It is unavoidable. I don't eat it for that reason. I know it tastes great, especially as fish and chips, but afetr having personally pulled worms out of the fresh fillets I can't stomach the thought of eating it. I guess the worms would add more vitamins though:laugh:

Poison5119

One more thing... just a personal preference I thought I would share. Cod is one of the wormiest fish! It is unavoidable. I don't eat it for that reason. I know it tastes great, especially as fish and chips, but afetr having personally pulled worms out of the fresh fillets I can't stomach the thought of eating it. I guess the worms would add more vitamins though:laugh:

Eww.... thanks for that tip! :laugh:

chrissyh

One more thing... just a personal preference I thought I would share. Cod is one of the wormiest fish! It is unavoidable. I don't eat it for that reason. I know it tastes great, especially as fish and chips, but afetr having personally pulled worms out of the fresh fillets I can't stomach the thought of eating it. I guess the worms would add more vitamins though:laugh:

Eww.... thanks for that tip! :laugh:

THAT'S GROSS! Makes me really want to avoid fish! I'll try others.

clewliss

You originally posted that you wanted recipes, right?

My favorite way to cook white fish is to coat in a thin layer of reduced-fat mayo, then roll in a mixture of half parmesean cheese and seasoned breadcrumbs. Bake on a pan sprayed with Pam in a 350 degree oven until fish flaked easily with a fork. It is really tender and unless you really overcook it, the mayo keeps it from drying out. Sooooo good!

About how long do you cook it to make it flake- don't cook fish much! I have always gone out to eat fish b/c it's so much quicker (The new me wants to cook it now

chrissyh

You originally posted that you wanted recipes, right?

My favorite way to cook white fish is to coat in a thin layer of reduced-fat mayo, then roll in a mixture of half parmesean cheese and seasoned breadcrumbs. Bake on a pan sprayed with Pam in a 350 degree oven until fish flaked easily with a fork. It is really tender and unless you really overcook it, the mayo keeps it from drying out. Sooooo good!

About how long do you cook it to make it flake- don't cook fish much! I have always gone out to eat fish b/c it's so much quicker (The new me wants to cook it now

That's a great question - I am in the unknown zone here too!

trinluv

I love swordfish!

I take a thick piece with a lil of olive oil, parsley, garlic & fresh squeezed lemon, broil it & serve it up with some brown rice & a salad mmmmm.

it's about 170 calories just for the fish.

ErinRNinMaine

You originally posted that you wanted recipes, right?

My favorite way to cook white fish is to coat in a thin layer of reduced-fat mayo, then roll in a mixture of half parmesean cheese and seasoned breadcrumbs. Bake on a pan sprayed with Pam in a 350 degree oven until fish flaked easily with a fork. It is really tender and unless you really overcook it, the mayo keeps it from drying out. Sooooo good!

About how long do you cook it to make it flake- don't cook fish much! I have always gone out to eat fish b/c it's so much quicker (The new me wants to cook it now

That's a great question - I am in the unknown zone here too!

I just reread my post and noticed I hit the 3 instead of the 4-You should bake in a 450 degree oven uncovered for 10 min. per inch. The juice should run clear, it should be firm to the touch, and when you can poke it in the thickest area with a fork and twist, the fork should flake apart evenly and look opaque, not translucent. Just watch it closely because it's very easy to overcook fish! Good luck!

mel_istheshit

I'm not sure how you feel about salmon, but I like to make it in the microwave. I've made it like this for my girlfriends and they all loved it, too! I just melt a little butter (I use I can't believe it's not butter - light) in the bottom of a microwave safe dish, put the salmon in with a little lemon juice and lemon pepper, cover with plastic wrap and microwave for 7 minutes, or until the fish is flakey. The more filets you put in, the longer it needs to cook. Be careful when you take of the plastic wrap; I still have a scar from burning myself with the steam from over a year ago!

ErinRNinMaine

I'm not sure how you feel about salmon, but I like to make it in the microwave. I've made it like this for my girlfriends and they all loved it, too! I just melt a little butter (I use I can't believe it's not butter - light) in the bottom of a microwave safe dish, put the salmon in with a little lemon juice and lemon pepper, cover with plastic wrap and microwave for 7 minutes, or until the fish is flakey. The more filets you put in, the longer it needs to cook. Be careful when you take of the plastic wrap; I still have a scar from burning myself with the steam from over a year ago!

This is a great idea. A women I know would put the more oily fish covered about 1/2 way in milk (to kill the fishy taste) and a dab of butter with salt and pepper. Not to be a kill joy, but my only concern is the controversy in cooking with plastic wrap in the microwave. I wonder if it would work with just a plate covering the dish? Sorry to hear you burned yourself!

DaniSee

Me & my hubby usually eat Pollock, not a hugely 'fishy' tasting fish. My hubby is not a huge fish fan y'see.

I sprinkle it with a little pepper & some lemon juice, wrap it in foil so it doesn't dry out and cooks in it's own juices. Cook in the oven on 300 for 15-20 minutes and it is so tender. I usually serve it with brown rice and veggies. A little lemon & dill dressing is amazing on it.

pinktoque

We found this frozen salmon in the freezer at Safeway -- absolutely amazing. The brand is High-Liner and it's salmon in an herb and garlic sauce. Each fillet is individually sealed and we throw two pieces in a small baking dish and just follow the baking instructions for the oven on the side of the box to cook. It takes like 18 - 20 minutes to bake. They taste soooo wonderful.

I, too, had never cooked fish before and am not a big fan of "fishy" fish flavour. I was a bit apprehensive about going about it, and this frozen brand that's already got a lovely seasoning to it with the herb and garlic variety (also comes in a dill or teriyaki flavour) was the perfect "gateway" into the world of cooking fish for me. So simple to just pop it out of the freezer already seasoned and bake for x amount of minutes. And the fillets are really low in fat, calories and carbs. Good stuff!

Now that I'm more confident with fish I am ready to try some of the yummy recipes suggested in this thread That mayo and parmesan/breadcrumb mixture sounds divine!

Good luck!

olyjok

Cold water fish is the way to go.... Warm water gives the fish a fishy tast... So stay away from the mid summer fish from the lakes... Wait till the water is cold..:happy:

banfathi99

Orange Roughy...delish.

Just something to note. Orange roughy is currently on the list of fish that consumers should avoid the most. It doesn't reproduce until a very late age. Most fish are caught before they can reproduce and therefore they are in severe decline. This species is in the process of being listed as endangered in Australia. It is also caught by bottom trawling which destroys the habitat in which the species lives as well as catches many species as by catch which are thrown over board. the population is now 10% of what it was when the orange roughy was discovered in the 1990's.

Also since it is so long lived, there may be issues regarding mercury. I haven't found any documentation on this but know that most health organisations advise not eating long lived fish.