how to make fish?

karmah2771

We buy Tilapia. My husband cooks it in the oven. Just sprinkles some spice mixture on it (Mrs. Dash or a McCormick blend or something of that sort) whatever he's in the mood for and bakes it. Our house does not smell like fish and it doesn't need more than a light spritz of oil to keep it from sticking to the sheet pan. After it's done cooking you can squeeze some fresh lemon over the top.

wonderwomanwannaB

perch and trout are my favs.
soak in milk for 20-30 minutes. dredge through bread crumbs or crushed cereal, 500 degrees 12 minutes in oven.

If you are going for the Omega3s, which I'm guessing since you said the 2-3 days a week thing, you aren't going to get that from the white fish. Salmon is the way to go. Omega 3's can be gotten from other sources like flax seeds, too.

_Schatzi_

I just learned to make fish and have an easy way to do it.

This is really fast, and really delicious. The juices are marvelous over rice or couscous.

I buy Hake (rhymes with 'cake') at whole foods. It's the cheapest fish they have (~6.99/lb), very good, and when it's fresh it doesn't smell. Not once has my kitchen smelt like fish. Cook the same day!

On a large sheet of parchment, lay your fillet. In a small bowl mix up a little olive oil, lemon juice, and white wine if you have it. You won't need more than a cup of liquid. Use a brush or spoon to drizzle over the fish.

Slice a lemon and a shallot and layer over the fish.

Wrap in the parchment paper (long sides together, roll down best you can and tuck ends underneath)

Bake in the oven at 400-450 for about 17-20 minutes, depending on how thick your fillet is. Fish is done when it flakes easily with a fork.

Diary_Queen

We soak fish in milk to help take out the fishy taste.

MILK DOES A FISHY GOOD: If you prefer your fish to be mild and as non-fishy as possible, soak it in milk for at least 1/2 hour. The milk removes most of the fishy taste and helps frozen and re-thawed fish to taste fresher. Consider placing frozen fish in a sealed container with milk (alone or with seasonings) to soak and thaw in the refrigerator overnight. The fish should be rinsed before soaking in the milk, as it is best to take the fish straight out of the milk and prepare it for cooking without re-rinsing. However, fish rinsed after soaking in milk will still be slightly milder and fresher tasting than fish that has not been soaked in milk.

sk2775

Salmon and Tilapia are my favorites. As you are starting out, keep it simple. Bake or pan fry with little bit of oil and spices.

ayoubm3949

I always get the high liner tilapia fillets:) I put veggies on top of it (red/green peppers and mushrooms) and some olive oil and then I pop it in the oven for about 20 mins. When I remove it, I put some lemon on it and eat it with a salad.. yummy and filling!

kradtke124

I just wanted to add for the OP, some of the fish mentioned in this thread (particularly Tuna and Swordfish) are high in mercury. If you're planning on having children and especially if you trying to conceive or pregnant, check on the mercury levels of the fish before you buy.

polly2play

THANKS for sharing all these great fish receipes.....really appreciate it.

olivia327

Looking for the recipes of grilling salmon ? Its easy and simply to do .. you can cook your grill salmon in 10 minutes ! To do your recipes, read the instruction only here at http://howtocooksalmon.korocook.com/2010/07/how-to-salmon-stove.html enjoy !

photorific

Orange roughy, halibut and cod are also not very fishy. They work well in picatta-style recipes, or in parchment with onions and asparagus/other veggies. Salmon is surprisingly good on the grill with a light coating of bbq sauce.

rudegyal_b

basa (vietnamese catfish) is not fishy and so flaky it falls off your fork, try this recipe, so delicious:

http://allrecipes.com/recipe/cajun-baked-catfish/detail.aspx

HappyStack

I'm curious as to why nobody has mentioned smoked fish. It almost completely overrides the original flavour.

Smoked mackerel, haddock and salmon are my favourites. Just bake, and away you go.

HelenDootson

Does shellfish count? If so mussels are high in protein and super low in calories, my basic moules marinere comes in around 150 calories per portion

Soften 2 chopped shallots and 2 crushed garlic cloves in 1 tbsp of butter, use a large pan with a tight fitting lid.
Once soft but not browned add 25ml of dry white wine and roughly 1kg of live mussels, put the lid on the pan and let it steam til the mussels open
Once open add 10 ml of cream (i personally prefer elmlea cream substitue) 2 tbsp of chopped parsley and 1 tbsp of chopped chives.
Stir and ladle into bowls

It only takes a few minutes to make, smells of a creamy wine sauce and looks like you've had a chef round to cook for you

Is this for 2 or 4? my kids love mussels, as my recipe is throught the roof calories wise I have been avoiding them - Gonna do this at the weekend - Thanks

LittleNicci

just made an awesome low cal tilapia tonight

2 4 ounce fish fillets
1 tablespoon butter
1/4 cup crushed cornbread stuffing mix (dry)
seasonings to taste (about 1 tablespoon)
(tonight I used Weber brand Mango Lime Seafood. Weber brand is AWESOME and usually cheap!)

preheat oven to 450, spray nonstick on baking sheet, rinse and pat dry fish, add stuffing mix to bowl with butter and melt in microwave about 30 seconds (or until butter is completely melted), stir well, use half the stuffing mix on each piece of fish, bake for 10-13 minutes (or until fish is done)

ends up being under 200 calories!

if you ever need any ideas let me know, i just got an amazing lowcal cookbook last month :-D

Illona88

Properly fresh fish isn't supposed to smell.
Just buy your fish straight from the market and use it as soon as possible.

The easiest way is to salt/pepper it and just bake it in a pan with a little bit of olive oil.
Don't turn the heat up to high, just on medium.

JuneBPrice

I had flounder the other day I made it in the microwave