Fish for beginners

I buy frozen salmon from Costco. It comes individually packed and you can get it either plain or already marinated. Really good and no heavy fish flavour. ~

Bump I need to eat more fish!

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If it's a flaky white fish, I like it either coated in a little flour and fried in olive oil or steamed with some ginger. Stuff like Mahi Mahi, Tuna, Salmon, etc I like to just season and throw on the grill. Seasons vary and I don't really follow a ton of recipes. I have tried some good baked salmon recipes...my favorite was baked with tomatoes, onions, and kalamata olives...that was pretty good. Otherwise I just like to keep it pretty simple and serve it up with a side of yumminess.

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My favorite simple fish recipe is a salmon dish. I put the salmon in a pan, add a little white wine, and sprinkle with McCormick spicy steak seasoning.
Turn it on med-low, slap a lid on it, and let it cook until the salmon is fork flaky (will flake when you stick a fork in it).

Not a fish lover by nature (full disclosure I love tuna casserole and tuna salad), I've developed a great fondness for Tilapia - oh so not-fishy.

I live alone, so I get the frozen filets, individually vacuum packed. After thawing, I brush them with some sort of butterish substance - usually melted Land O Lakes spread w/canola or olive oil and coat one side liberally with no- or low salt blackened seafood seasong. I coat a skillet with cooking spray, get it smoking hot and throw in the filet, seasoned side down.

Since I'm a heat fanatic, I then add more seasoning to the face up side, flip once or twice - judging by the blackenediness of the surface - and voila! The filets are so thin that by the time you have the surfaces blackened it's undoubtedly cooked through. squeeze a little lemon juice over the fish and...

I also do a less spicy version with very little seasoning, the same skillet routine (maybe not so smoking hot) and then spoon on a small amount of a low-cal sauce I make on the stovetop with frozen or canned (drained) artichoke quarters (not the marinated kind in jars) some fresh, chopped portobello mushrooms, a little diced onion and minced garlic, low fat/low sodium chicken broth and just a tablespoon or so of low fat cream of chicken soup for thickening. If you have a tomato around, you could chop that up and add it to taste. OMG

Sorry I don't have exact measurements - I'm kind of a color-outside-the-lines cook.

I have recently stopped eating chicken (after watching Food Inc.) and am only eating salmon, tilapia and shrimp. I cook all of it in my "George Forman" grill. A little seasoning and it's delicious!!!!

Orange Roughy is among my most favorite fishes. The meat is a beautiful white color; has a fabulous texture and is absolutely delicious! You can cook it most any way you like.

Love, love, love Orange Roughy. It is over fished though and a little pricey these days it seems.

I take Orange Roughy or thicker fillets of Cod and top them with slices lemon, orange or sometimes tomato. I generally add thyme, parsley, salt and pepper. I cook it papillote style in a 350* oven, time frame differs depending on the thickness but just refer to the package. Also check out the package a lot of times they have recipes on them.

My husband went fishing in gulf off of Florida last month. We have lots of amber jack and other thick fish. Tonight he backed with tomatoes, capers and potatoes. I want something with spinach. Any suggestions? Thanks!