Help with ways to fix fish

My family's fav Salmon dish was from one of those recipe cards at the local A&P/Metro: Maple Mustard Glazed Salmon.

I have to say: I did not eat fish until I ate this. Best fish recipe ever, of all time.

Tagging!

My favorite with talapia is to make a spread from lite mayo and grated parmesan then spread it on top and [this is optional] sprinkle a teaspoon or so of italian breadcrumbs on top to lightly cover the mayo mixture.. sooo good!!

Or just some lemon pepper, fresh lemon juice, garlic, a little paprika if I'm in a rush or want something easy

Salmon:

Cover in pesto sauce add sliced tomatoes on top. (I do this in a foil packet) bake for about 25 min.

Talipia:

Pan fry in pam. Remove fish. In same pan cook one can of diced tomatoes (or one fresh) with a bit of white wine and capers. Place tomato/Caper mix over fish. Yummy.

We have been cooking a lot of Swai {an Asian catfish imported from Vietnam}. Mostly in the oven, but also on the grill. I use a small amount of olive oil, lemon pepper and Smokey Mesquite, or some other hot pepper seasoning. Recently we had fish with a very tasty pineapple mango salsa. After a few tries to decide what we liked best, this is what we came up with:

1/2 cup Pineapple, diced
1/2 cup Mango, diced
1/4 cup onion, diced {or use green onion}
1/4 cup cilantro
1 1/2 tablespoon lemon juice

That salsa sounds awesome!

It is good with chicken or pork as well.

If you're a novice or have never cooked fish before, try this recipe. You will spend some money but you'll also find the end result is worth it.

First Time Salmon

Buy: A large Salmon filet. You'll want to buy 8 oz or so per person and the piece of fish will be 18 to 24 inches long. If its a little big, that is OK. In my experience, you will do well to avoid the tail end, not because it's bad but because it will over cook or burn before the thicker part is done. I ask for it to be cut off.

DO NOT BUY PREPACKAGED FROZEN SALMON SHRINK WRAPPED IN A PLASTIC TRAY!

At least, go to a fish market in a good grocery store where you can talk to the fish monger. I've had better results at high-end markets or natural food stores. Atlantic Salmon is fine your first time out because the price is better than wild caught and, you should get you technique down before you spend $10+ per lb on fish. Wild caught does taste better and the filets are smaller. As with any fish, if it has a funky smell, a strong odor or reminds you of cat food, don't buy it.

Light the grill.
If you using gas, set for medium after you preheat.
If using charcoal, you want a *6 Mississippi fire (Hold your hand above the grill and count 1 Mississippi, 2 Mississippi etc. )
Start with a large filet, normally about 18 inches but can be longer.
Place on work surface with skin side down.
Rub your fingers over the flesh side to find any bones and pull them out with clean pliers
Rub the flesh side with 1 or 2 tsp of oil. (Olive oil is good if you like the flavor, regular soybean oil will do just fine.)
Sprinkle with salt, pepper and, maybe some Italian herbs.
Move it to the grill, skin side down
Lay a piece of foil over the top of the fish and close the grill

***If you're going to have a problem, this is where it will show up!***

If you get flare ups while it's cooking, reduce the heat. Don't try to move the fish because it will break up.

Cook for 5 minutes then test for done-ness at the thickest part of the filet. You want it to flake easily but not be dry.
It will probably need two or three more minutes but don't over cook. The top will be nicely done and the skin will be scorched and maybe charred. Don't worry, your not going to eat it anyway.

Salmon like steak, can be served from rare to well done or even raw. Since this is your first time, try for medium. You can always give it another minute.

Use two broad spatulas to CAREFULLY remove from the grill and onto a platter. Let it rest for 3 minutes.

To serve: Cut slices about 3 inches wide taking care not to cut through the skin. The flesh should separate easily from the skin when served.

Bon apetit!

I like to do Mahi on the grill. The best has been tequila/lime/cilantro. Rud the fillets with EVOO , black pepper and garlic ( I prefer to use the pre-chopped to the powder). Let them sit like that for 20 to 30 mins then mix the juice of one lime and an oz or so of tequila and pour that over the fish. Again, give it like 20 mins then put on a hot grill. I usually do like 7 to 9 mins a side. I serve it with a simple homemade pineapple salsa! Really yummy and low fat!!