Ideas for white fish?

One of my favourite quick ones is to simply rub a tablespoon of curry paste on it (I use tikka) and grill it, tasty, quick and easy, no pots and pans required!

Just had some cod the other day baked with peach mango salsa on top....it was great!

Steamed fish is nice, steam it on some bok choy with soy sauce and chilli :-)

I typically broil or saute - it's quick and easy and gets the fish just a tad crispy without all the breading and whatnot you'd normally need to achieve that flavor. Lemon juice, olive oil, salt, and pepper are my go to seasonings; occasionally I'll add paprika, garlic powder, onion powder, or even a teaspoon of soy sauce to marinate the fish for more flavor.

Enjoy!

I like to mix Italian breadcrumbs and Parmesan cheese to make a yummy coating for white fish. I also found a spice recipe online that allows me to make my own low sodium "Italian" seasoning that can be added to gluten free breadcrumbs or panko. The Internet is a wonderful source of recipes.:bigsmile:

Really good and easy...Also cut some calories by reducing olive oil

Fish Tagine with Tomatoes, Capers, and Cinnamon
Gourmet | December 2007
by Maggie Ruggiero



http://www.epicurious.com/recipes/food/views/Fish-Tagine-with-Tomatoes-Capers-and-Cinnamon-240945

ingredients
3/4 teaspoon ground cumin
1/4 cup extra-virgin olive oil
1 (15-ounce) can stewed tomatoes, chopped
1 1/2 tablespoons drained capers
1/2 teaspoon cinnamon
4 (6-ounce) pieces hake or halibut fillet (about 1-inch-thick)
preparation
Heat cumin in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until fragrant, about 1 minute. Stir in tomatoes, capers, cinnamon, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, about 10 minutes.
Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then add to skillet. Cover and simmer until fish is just cooked through, 7 to 10 minutes.
Per serving: 223 calories, 12 g fat (2 g saturated), 36 mg cholesterol, 473 mg sodium, 5 g carbohydrates, 1 g fiber, 24 g protein


Read More http://www.epicurious.com/recipes/food/views/Fish-Tagine-with-Tomatoes-Capers-and-Cinnamon-240945#ixzz2rA0g9TFa

Rub it with a Mexican seasoning mix and broil. Then break it up into chunks and wrap it up in a tortilla with some cabbage with a squeeze of lime.

Yes! I was going to suggest tacos!! If you're short on carbs/calories for the day you can use lettuce instead of tortillas, and I like to mix lime juice and a little light sour cream and a teeny bit of green tabasco to make a sort of lime crema sauce. And I tend to saute mine in a bit of olive oil rather than broil. But either way - TACOS!

can't ever go wrong with olive oil, lemon, parsley, garlic, salt and pepper.

Cumin and chili powder, serve it as fish tacos or just Mexican-inspired fish.

I add cajun spice to my tilapia. I buy a pre-mixed New Orleans spice mix and just sprinkle it on with olive oil. I eat it with rice and veggies.

Try steaming it in the slow cooker. No, seriously, sounds nuts but everyone should try it once.

Either wrap in foil or put it in a covered dish and put in the slow cooker, propped up on an upturned bowl or crumpled foil balls. Put a little water in the bottom of the slow cooker pot and cook on low, in mine it takes about 2 hours. SO tender and nice, and great for days when you have time early on but want to be free around dinner time. I add various flavourings - lemon and butter, five-spice, whatever herbs you have.

Seriously, it's worth a try. You can cook veg in with it in foil parcels and dinner's done 2 hours early.

Try brushing a little BBQ sauce on Tilapia, Haddock, or salmon.
Freshly squeezed lemon juice on any white fish.
You can also melt a little butter & add crushed whole grain Ritz crackers to saute them in the butter until slighly brown - use as a topping for fish. I like this with lemon juice squeezed on top too.
Bake fish @ 350 in enough orange juice or cran-raspberry juice to coat the bottom of the baking dish, approx 1/8"-1/4" of juice.

This is an amazing dish: Sub whatever fish you have!

Moqueca – Brazilian Fish Stew Recipe

Yield: Serves 4.

Traditional moqueca uses palm oil. If you can find it (I checked three stores here and was not able to locate any) add just a tablespoon to the stew along with the coconut milk.

Soup

1 1/2 to 2 lbs of fillets of firm white fish such as halibut, swordfish, or cod, rinsed in cold water, pin bones removed, cut into large portions
3 cloves garlic, minced
4 Tbsp lime or lemon juice
Salt
Freshly ground black pepper
Olive oil
1 cup chopped spring onion, or 1 medium yellow onion, chopped or sliced
1/4 cup green onion greens, chopped
1/2 yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped (or sliced)
2 cups chopped (or sliced) tomatoes
1 Tbsp paprika (Hungarian sweet)
Pinch red pepper flakes
1 large bunch of cilantro, chopped with some set aside for garnish
1 14-ounce can coconut milk

Rice

1 Tbsp olive oil
1/2 onion, chopped
1 clove garlic, minced
1 cup white rice
1 3/4 cups boiling water (check your rice package for the appropriate ratio of liquid to rice for the type of rice you are using)
1 teaspoon salt

Method

1 Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper. Keep chilled while preparing the rest of the soup.

2 If you are planning on serving the soup with rice, start on the rice. Bring a couple cups of water to a boil. Heat one Tbsp of olive oil in a medium saucepan on medium high heat. Add the chopped 1/2 onion and cook, stirring, until the onion is translucent. Add the garlic and cook for 30 seconds more, until the garlic is fragrant. Add the raw white rice and stir to coat completely with the oil, onions, and garlic. Add the boiling water. (The amount depends on your brand of rice, check the package. If no amounts are given, add 1 3/4 cup of water for every cup of rice.) Stir in 1 teaspoon of salt. Bring to a simmer, then lower the heat, cover, and let cook for 15 minutes, after which, remove from heat until ready to serve with the soup.

3 Back to the soup. In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat. Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften. Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.

3 Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish. Pour coconut milk over the fish and vegetables.

4 Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings. You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.

Garnish with cilantro. Serve with rice or with crusty bread.


http://www.simplyrecipes.com/recipes/moqueca_-_brazilian_fish_stew/