Healthy fish recipes??

Any of the meaty fishes make great stir frys - tuna, swordfish, marlin, shark. Cube the fish, fry it like chicken (although not as long), add various veggies, some low sodium soy sauce, some straight to wok noodles and chow down after a few minutes! Delicious.

I love tilapia and usually get frozen individual sizes from the grocery store. Defrost, add 1 tsp olive oil, garlic, salt, pepper, and squeeze whole lemon for about 4 - 4 oz. size fish. Pan sear/fry it for about 2-3 minutes on each side. Easy peezy.

Tilapia on the grill with some lemons, herbs and tsp of real butter. Put in a foil and cook for about 10 minutes on the side that has lower heat. I use a charcoal grill.

Just a word of the wise, since I worked at a fish market for quite some time that did cooking....Tilapia is definitely one of the milder fishes that you can find readily available. However, it can taste very very fishy if you do not remove the blood line before cooking it, so definitely remember to trim that off or have the person at the store do it for you.

Otherwise, I personally love Ahi/Saku Tuna (cooked medium rare or rare) with some sesame seeds, and a little wasabi or teriyaki sauce, they will both clear away any irony flavor from it, but definitely worth a try.

Some people say that Salmon can be very fishy, but that depends 100% on how it's prepared and how fresh it is. If you buy really fresh salmon, you won't tase the fishiness as much as one that has been frozen or purchased from a regular supermarket that doesn't go for the best quality.

If salmon is too fishy for your taste, take a look at King Salmon - it will be a bit pricer but it has a much more delicate flavor and tastes world's difference from regular or farm raised salmon.

Chilean Seabass is also very delicious, but expensive, and has a delicate buttery flavor to it.

here is a list of fish with flavors and textures that we had:

arctic Char: a distinctive flavor, somewhere between that of salmon and trout. Moderately firm meat with a finer flake than salmon or trout. A high fat content keeps it moist.

atlantic salmon: milder than that of the wild salmon species. The meat is moderately firm and oily, though not as fatty as the wild King salmon. It has a large, moist flake. It is farm-raised.

black Sea Bass: a small, plump fish related to grouper. It has a mild, fresh, somewhat delicate flavor and a tender but firm texture.

bluefish: a strong distinctive fish flavor. The oily meat is soft with large bluish gray flakes.

catfish: a consistently sweet, mild taste with a fresh water twang. The moist, dense meat is firm and has fewer flakes than typical whitefish. It is farm-raised

chilean Sea Bass: has a rich, melt – in – your – mouth flavor. The moderately oily meat is tender and moist with large, thick flakes.

flounder: is pure white, lean, thin, and flaky with a sweet flavor.

grouper it has sweet and mild flavor somewhere between bass and halibut with a firm moist texture.

haddock: a delicate flake and slightly sweet taste give it a wonderful, melt – in – the – mouth appeal. The lean meat has a firm yet tender texture, and the flake is finer than cod.

halibut: a very mild, sweet – tasting, lean fish with fine – grained, and dense meat. The snow – white meat is flaky and tender though still firm.

king Salmon: has a pronounced, buttery, rich taste. Its oily, flaky, flesh is softer than that of other wild salmon species.

lemon Sole: the meat is pure white, lean, boneless, and flaky with a mild flavor.

mako Shark: is moist and slightly sweet, with a full – bodied, meaty taste. Both flavor and texture are similar to swordfish, but the flesh of mako is moister, and the meat is not as sweet.

ocean Perch: is mild tasting yet a bit sweet, with a moderately firm texture. The meat is lean, moist and flaky.

rainbow Trout: is mild, with a delicate, nut – like flavor. The flesh is tender, flaky and soft. When the meat is cooked, it has a delicate flake and the color pales. We serve it whole. It is farm-raised

red Snapper: is lean and moist, with a sweetly mild, distinctive flavor. The semi-firm texture is lean but moist. The American Red Snapper is second to none.

scrod (aka baby cod): the lean meat has a mild, clean flavor and large, tender flakes. It’s less firm than haddock and sweeter than Pacific cod.

swordfish: is moist and flavorful with a slightly sweet taste. Steaks have moderately high oil content, lending to a firm, meaty texture.

tilapia: The mild, sweet tasting, lean – meated tilapia has a slightly firm, flaky texture. Water quality and feed are critical to the raising of premium tilapia. It is farm-raised

yellowfin tuna: has a mild, meaty flavor similar to swordfish. It is firm but moist, with large flakes. Yellowfin is also served raw as sashimi and in sushi.

Hope this helps!

I love to take a hearty (wild caught) whitefish and rub it with a mix of cumin, garlic powder, onion powder, paprika, cardamom, and a bit of chili pepper and then pan sear it in a little olive oil for a few minute each side.

I serve it with an orange-avocado salsa. Just take the segments of 1 orange, a diced avocado, thinly sliced red onion, 1/2 jalapeno (seeded and minced), a few tablespoons of fresh chopped cilantro, and then some lime juice salt and pepper. mix it all up and then top on the fish.

Just a word of the wise, since I worked at a fish market for quite some time that did cooking....Tilapia is definitely one of the milder fishes that you can find readily available. However, it can taste very very fishy if you do not remove the blood line before cooking it, so definitely remember to trim that off or have the person at the store do it for you.

Otherwise, I personally love Ahi/Saku Tuna (cooked medium rare or rare) with some sesame seeds, and a little wasabi or teriyaki sauce, they will both clear away any irony flavor from it, but definitely worth a try.

Some people say that Salmon can be very fishy, but that depends 100% on how it's prepared and how fresh it is. If you buy really fresh salmon, you won't tase the fishiness as much as one that has been frozen or purchased from a regular supermarket that doesn't go for the best quality.

If salmon is too fishy for your taste, take a look at King Salmon - it will be a bit pricer but it has a much more delicate flavor and tastes world's difference from regular or farm raised salmon.

Chilean Seabass is also very delicious, but expensive, and has a delicate buttery flavor to it.

here is a list of fish with flavors and textures that we had:

arctic Char: a distinctive flavor, somewhere between that of salmon and trout. Moderately firm meat with a finer flake than salmon or trout. A high fat content keeps it moist.

atlantic salmon: milder than that of the wild salmon species. The meat is moderately firm and oily, though not as fatty as the wild King salmon. It has a large, moist flake. It is farm-raised.

black Sea Bass: a small, plump fish related to grouper. It has a mild, fresh, somewhat delicate flavor and a tender but firm texture.

bluefish: a strong distinctive fish flavor. The oily meat is soft with large bluish gray flakes.

catfish: a consistently sweet, mild taste with a fresh water twang. The moist, dense meat is firm and has fewer flakes than typical whitefish. It is farm-raised

chilean Sea Bass: has a rich, melt – in – your – mouth flavor. The moderately oily meat is tender and moist with large, thick flakes.

flounder: is pure white, lean, thin, and flaky with a sweet flavor.

grouper it has sweet and mild flavor somewhere between bass and halibut with a firm moist texture.

haddock: a delicate flake and slightly sweet taste give it a wonderful, melt – in – the – mouth appeal. The lean meat has a firm yet tender texture, and the flake is finer than cod.

halibut: a very mild, sweet – tasting, lean fish with fine – grained, and dense meat. The snow – white meat is flaky and tender though still firm.

king Salmon: has a pronounced, buttery, rich taste. Its oily, flaky, flesh is softer than that of other wild salmon species.

lemon Sole: the meat is pure white, lean, boneless, and flaky with a mild flavor.

mako Shark: is moist and slightly sweet, with a full – bodied, meaty taste. Both flavor and texture are similar to swordfish, but the flesh of mako is moister, and the meat is not as sweet.

ocean Perch: is mild tasting yet a bit sweet, with a moderately firm texture. The meat is lean, moist and flaky.

rainbow Trout: is mild, with a delicate, nut – like flavor. The flesh is tender, flaky and soft. When the meat is cooked, it has a delicate flake and the color pales. We serve it whole. It is farm-raised

red Snapper: is lean and moist, with a sweetly mild, distinctive flavor. The semi-firm texture is lean but moist. The American Red Snapper is second to none.

scrod (aka baby cod): the lean meat has a mild, clean flavor and large, tender flakes. It’s less firm than haddock and sweeter than Pacific cod.

swordfish: is moist and flavorful with a slightly sweet taste. Steaks have moderately high oil content, lending to a firm, meaty texture.

tilapia: The mild, sweet tasting, lean – meated tilapia has a slightly firm, flaky texture. Water quality and feed are critical to the raising of premium tilapia. It is farm-raised

yellowfin tuna: has a mild, meaty flavor similar to swordfish. It is firm but moist, with large flakes. Yellowfin is also served raw as sashimi and in sushi.

Hope this helps!

Fish skill level = Boss.

Good to know. I have a Costco bag of Ono filets. I think I'll pull a couple out to defrost now...

I take 1egg white beat it up 1/4cup cornmeal that I added blackened seasoning to . Dip 4 Talapia fillets in egg them cornmeal, bake 375 till crispy and brown. Very good!

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I do love homemade fish tacos. So easy to do and yummy!

In a tortilla, put fish that you like (oven baked with a bit of olive oil or butter, salt, pepper and some herbs), plenty of onion slices sauteed with red bell peppers and of course, salsa sauce (your favourite)! Garnish with shredded lettuce and cheese. Enjoy!

+1 Seriously one of the best ways to eat fish. I won my non-fish loving fiance over with them.

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