Want to cook/eat fish - where do i start

bsexton3

Try different types of fish to see what you like best. I like the flavor of fish, so I don't hide it with BBQ sauce, mayo or anything else. My brother wrecked a salmon once (in my opinion) by covering it in mayo and brown sugar. Wasn't worth eating. I cook salmon with slices of onion and lemon on the top on the grill.

To tell that any fish is done, just make sure the pieces flake away when you put a fork in it. If it stays together or has the darker color, cook a little longer.

SInce I cook my fish on a smoker grill, I don't close the foil all the way, I want some of the smoke flavor in it. Completely covering in foil is to keep it moist. Too hot of heat or over cooking is what makes it dry, so while learning to cook fish, start with completely covering it.

When I cook salmon filets on the grill (without the onion and lemon), I simply start with skin side down. When the skin side is done, it separates from the meat and I flip it for the final couple minutes to cook the top side.

g0tr00t

Tilapia, I am trying this recipe this week.

http://allrecipes.com/recipe/broiled-tilapia-parmesan/

lauralizzy829

Love the fish from target. I know it sounds weird, but they have frozen wild caught fish. The filets are individually wrapped so easy portioning. I season both sides with salt and pepper, put in foil, top with 2 slices of lemon. Cooks at 350 for about 25 min and done! So easy! Have it with brown rice and veggies.

TaintedVampyre

Sorry, every body has basically said what I would've said, I'm just commenting so that I can refer back to this later.

megsmom2

OHHHHHHH we are basking in the glory of all that is FOOD PORN!!!!!!!!!!!!!!!!!!!!!!!
You would have loved the seafood I prepared this weekend for our BBQ!!! You name it, I had it baby!!!!!!

Diver Scallops wrapped in bacon, thinly sliced garlic shavings, splash of vodka to flame them up with pink pepper (fresh ground peppercorns)

Salmon steaks with a light BBQ sauce made with Dos Equis, real maple syrup, herbs and spices - kissing it with the flame and caramelizing as it cooks... DEAR GAWD....



Cajun-Lime shrimp skewers - we are jumbo shrimp on steroids-jumbo!

I love a good fresh salad of dark leafy greens, colorful pepper strips, thinly sliced red onion, slivered almonds for crunch, cucumber slices, florets of broccoli, carrot peels and a homemade citrusy vinaigrette to splash on top!

I love freshly grilled zucchini with garlic, olive oil, sea salt, black pepper...

Fresh tuna on the grill is another very sexy thing to cook up... I make a Lime-Sesame dressing, on a rather vietnamese approach with fresh thai basil, marinated overnight and then flame-kissed.

Oh dear lord....where do you live...I'm coming over for dinner.....

bcattoes

The best fish cooking tip I can give is don't overcook it. Most people I know who say they don't like fish overcook fish. Fish cooks very quickly.

Thick fish that doesn't flake a lot like tuna, steelhead trout, salmon or swordfish, are great on the grill. Thinner white fish IMO is better baked or pan seared. But if you buy a fish basket you can easily cook any fish on the grill.

dvisser1

With all meats, fresh is best. With fish, fresh caught or flash frozen on the fishing boat are really the only way to go.

Fresh, wild caught king or sockeye salmon fillet is incredible. As someone already said, the Copper River (Alaska) run is coming in, and is some of the best salmon you can find.

I do good salmon very simply because I don't want to cover up the taste with any heavy spices or sauces. Light the charcoal bbq. Rub the salmon fillets, skin still on, with olive oil (use a good olive oil). Place on the hot grill skin down and sprinkle a little fresh cracked black pepper and kosher or sea salt. Cover the grill and let cook a few minutes. When the fish is cooked about halfway (and you'll see the flesh turning color from the skin side working up) squeeze a wedge of lime (preference) or lemon over the fillets. Cover the grill again and let finish cooking. Hit with another shot of citrus juice and remove from the grill. NEVER FLIP the fillet. Serve with the skin on or off, your choice.

TGKvr

Maybe a little much for someone new to fish, but so easy: a whole rainbow trout, cleaned. Stuff center with slices of lemon, and fresh herbs such as basil, rosemary, oregano... sprinkle with sea salt and fresh pepper. Cook on grill (or bake). Delish.

zclark13

I'm drooling over the Food Porn thing!

Seriously: GRILL!!!!!!!!!! It keeps the fishy smell out of the house!!

Wild caught salmon is the BOMB!!!! And Copper River is definitely the best, but super expensive. Don't do the Atlantic farm raised unless you have nooooo choice. Did you know they ADD COLOR to make it pink?????????? WRONG!!!!!!!

Any way, we use whole filets cut into four pieces. To prep: a squeeze of lemon, a brush of olive oil then play with your favorite spices: dill and garlic are good for something light. If you want it spicy some cayenne pepper, thyme, black pepper and garlic. For a light smoky flavor try smoked paprika, garlic (seeing a theme here?!) and I've recently found a McCormicks Grill Mates shaker seasoning called Smokehouse Maple that adds just a tiny bit of sweet. Lay on the grill, skin side down and cook for about 8 minutes, flip, remove the skin and it's done!

We also like "fish with heads" trout, although if you can't handle the head thing you can also get it already beheaded! Brush with olive oil, sprinkle with pepper and....you guessed it, garlic salt, lay some sliced onions and thin sliced lemon in the body, wrap in foil and throw on the grill for no more than 10 minutes. Very light, not fishy at all.

Halibut and swordfish are dense fish that have a texture similar to steak. They need to cook just a touch longer. Mediterranian or Italian spices work well with these, or you can "blacken" them. cover with cayenne, thyme, garlic, and black pepper. Heat a cast iron skillet VERY HOT and cook fast!

For sides: a green salad, quinoa, brown rice, fresh beans, grilled onions and asparagus anything light!

Enjoy!

JBennis1013

I just purchased the Complete Guide to Buying and cooking fish...haven't used it yet though. There are a lot of delish looking recipes in it though!

slsmoot123

You don't happen to be single, do you? That post just about made my clothes fall off.

:laugh: I just about said the same thing. Then I checked to see if she was female and she was. Damn too good to be true. You can still cook for me though lol.

agriffitts85

ok well its not the healthiest of ways but i take fresh haddack fillets and put them in a pan with potatoes, carrots, onions and butter, a little seasoning salt, bake it for 30-45 minutes on 350 until the fish flakes and the veggies are tender.... if i could afford it i would eat it more often and my kids love it too..... minus the butter its a great meal.......

TGKvr

Mmmm... blackened Mahi is awesome too! And Amberjack! I love fish.

I find that with most fishes, I don't need a whole lot of seasoning. Typically salt, pepper, lemon, and sometimes dill. Though with blackened fishes, obviously you'd need more spice.

And I second grilling everything. Hell I even make a cake on the grill this weekend and it was fantastic!

bellieff

everyone has great ideas! i would also recommend tilapia. not sure prices everywhere else, but in oregon its the cheapest fish. ive also noticed that out of any fish, it has the least comprised flavor after being frozen. i love salmon but its to expensive to buy fresh on a regular basis and if you buy it frozen, yuck! Tilapia is great for beginners also because its so hard to dry out! i swear i have never dried out a piece of tilapia. Its very low in sodium, so i season it with Mrs.Dash's salt free seasonings my favorite is garlic and herb. I will just throw it on the george forman grill, or use cooking spray in a pan on medium, or wrap it in foil and bake it in the oven. If I use the oven, most of the time i even put it in from frozen. I never time it, i just touch it to see if its flakey. I dont think any method takes longer than 7-10 minutes. Its definitely a nice change from chicken!

nszocinski

bump

karensoxfan

One of my favorite fish recipes is better for winter, but tasty in summer too, esp. on a blah, rainy day.

I heat up some minced garlic in a little olive oil, then add baby spinach leaves, and cook until wilted. Then add a can of diced tomatoes (undrained), and a can of small white ("navy") beans (drained), then add any mild-flavored fish, and simmer until it's cooked through. Serve with the tomato, bean & spinach mixture on top or on the side.

It also goes really nice with brown rice or mashed potatoes if you want to add some carbs to the meal.

erikkasusann

The easiest way to cook fish without over/underdoing it is to cook it en papillote (in a parchment paper packet). Tilapia filets work great, but you could use this technique for anything. You can put herbs, olive oil, seasonings, onions, peppers, garlic, citrus fruit slices, pretty much whatever you want into the packets with the fish & all the flavor bakes into the fish perfectly. I'm sure there are more specific instructions on how to do it, but basically you just fold a large-ish piece of parchment in half & cut out a heart, just like Valentine's crafts in school . Place your fish (already thawed, do this by running under cool water) & goodies on one side, fold the other side over the top, and fold the edge closed so it's sealed nice & tight. Then just bake in a 375 degree oven for 12-15 mins. (cook time will be longer for thicker fish).

michie27

bump for later

myfitnessnmhoy

OHHHHHHH we are basking in the glory of all that is FOOD PORN!!!!!!!!!!!!!!!!!!!!!!!
You would have loved the seafood I prepared this weekend for our BBQ!!! You name it, I had it baby!!!!!!

Diver Scallops wrapped in bacon, thinly sliced garlic shavings, splash of vodka to flame them up with pink pepper (fresh ground peppercorns)

Salmon steaks with a light BBQ sauce made with Dos Equis, real maple syrup, herbs and spices - kissing it with the flame and caramelizing as it cooks... DEAR GAWD....

Cajun-Lime shrimp skewers - we are jumbo shrimp on steroids-jumbo!

I love a good fresh salad of dark leafy greens, colorful pepper strips, thinly sliced red onion, slivered almonds for crunch, cucumber slices, florets of broccoli, carrot peels and a homemade citrusy vinaigrette to splash on top!

I love freshly grilled zucchini with garlic, olive oil, sea salt, black pepper...

Fresh tuna on the grill is another very sexy thing to cook up... I make a Lime-Sesame dressing, on a rather vietnamese approach with fresh thai basil, marinated overnight and then flame-kissed.

I think I just had a foodgasm.

cramernh

You don't happen to be single, do you? That post just about made my clothes fall off.

:laugh: I just about said the same thing. Then I checked to see if she was female and she was. Damn too good to be true. You can still cook for me though lol.

BWAHAHAHAHAHAHAAHAHAHAHAHAAAA..