A Challenge - Make Me Like Eating Fish
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I used to not like fish, but then I learned to always pick a MILD fish like flounder, grouper or tilapia and then put LOTS of fresh lemon juice on it. (after it is cooked with spices) I actually like it now--only the mild ones though.0
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One thing to remember is don't overcook your fish (no insultation taste). Fish is much less dense that other proteins like chicken or beef and cooks very quickly. Overcooked fish is AWFUL.
Make a parchment pouch, use lemon or lime and your favorite spices on a mild tilapia filet and bake in the oven. Yummy!0 -
My husband will only eat canned tuna or canned salmon. No other seafood at all. He grew up in Baltimore - the crab cake capitol of the world - and won't eat it. He says it's because he knows what the Inner Harbor looks like and won't eat anything that comes from it.
But tuna and salmon don't come from "the ocean," they come from cans. :ohwell:
Canned tuna mixed with Ranch dressing is good, either with pasta or as a dip with crackers. And salmon cakes are yummy, too.
I gotta say... one of the yummiest things I've ever put in my mouth is sushi with eel. Sounds disgusting, but OMG, it's amazing. I think it's usually called "Black Dragon" or "Dragon Roll."
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Thanks everyone. Lots of great tips. I will make a point of trying at least one recipe and get back to you.
Fellow fish haters - are you in?0 -
I love Salmon or Mahi Mahi fish......I like to cook Mahi mahi in a pan with a little Extra Virgin Olive Oil and Zantaran's Blackened Seasoning. Mahi Mahi is a white fish that really takes on what ever flavor you season it with.0
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I have tried and tried and I'm going to try again and eat fish.
I may even attempt to eat tuna again!
I just don't like the fish taste.
Here is a recipe that I'm going to try this week from Eat Right for Your Type book.
Broiled Fish
6 tablespoons of unsalted butter, ghee or oil
1 teaspoon hot sauce
t tablespoon fresh ground garlic
4 slices of your favorite fillet
1 cup of puff rice cereal, crushed
2 tablespoons fresh parsley chopped
Melt butter, add hot pepper sauce and garlic. Pour 4 teaspoons into a glass rectangular baking dish. Arrange fillets, sprinkle with crumbs. Add rest of butter mixture on top of fillets.
Broil 10 o 15 minutes. Sprinkle with parsley immediately.
Makes 4 servings.
Wish me luck, I'm going to buy Alaska Pollock as I believe that is a very mild fish.
Karen0 -
Tilapia in the oven for about 20 minutes at 325. Cut up tomatoes, green pepper, onion in a bowl-sprinkle with olive oil, red wine vinegar, salt and pepper and put on top of fish. Cover with foil. Good over rice.0
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Nobody has mentioned BASA fish..at least as far as I noticed..........very good.......very very mild in taste........Walmart sells it too.........hubby wouldn't hardly touch fish, now he will eat BASA or Congrio (both very white fish) seared w/ Mrs. Dash and Obay seasonings...........hope this helps0
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Thanks everyone. Lots of great tips. I will make a point of trying at least one recipe and get back to you.
Fellow fish haters - are you in?
I've tried most of the milder ones mentioned and still say ewww! I've done spices, lemon etc.
Definately not in (a waste of my $$) , but good luck in your quest!
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Parmesan Tilapia
Serves 8 people
Sea Best - 3 oz Individual Tilapia Fillets, 32.01 oz 1,046 0 11 224 0 0
Belgioioso - Parmesan Cheese (Hard), 4 oz (28 g) 440 0 28 40 0 0
Valu Time - Sweet Cream Butter, 8 Tbls. 800 0 88 0 0 0
Kraft - Miracle Whip Light Salad Dressing, 3 Tbsp 60 6 5 0 3 0
Generic - Fresh Squeezed Lemon Juice, 1 fluid ounce 8 3 0 0 1 0
Tone's - Ground Black Pepper, 1/4 tsp. 0 0 0 0 0 0
Tone's - Garlic Powder, 1 tsp 0 2 0 0 0 0
Mccormick - Basil, Dried, 1.5 Tsp. 3 0 0 0 0 0
Mccormick's - Celery Salt, 1 tsp 0 0 0 0 0 0
Adams - Onion Powder, 2 tsp 0 0 0 0 0 0
INGREDIENTS Mix Parmesan cheese, butter (softened ), miracle whip, fresh lemon juice, dried basil , ground black pepper, onion powder, garlic powder & celery salt together and set aside.
DIRECTIONS Preheat your oven's broiler. Place Tilapia fillets on broiling pan or line pan with aluminum foil. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Put back in oven and broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.0 -
The Parmesan Tilapia (above) is a delicious dish - but with mayonnaise (ff or light), definitely NOT Miracle Whip! It would be too sweet!0
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I used to hate fish until I went to live in Japan. I think because I had only ever had cheap white fish. But I ate a lot of sashimi and really learnt to appreciate the delicate flavours of different raw fish.
I think fish taste 'fishier' when they are overcooked, and get that unpleasant texture. I had Mahi Mahi on a recent trip to Canada and found that REALLY fishy and not very nice.
But many fish have very delicate flavours and are spoilt if you put strong flavours with them. Mackerel works well with strong spicy flavours.
Most fish need little more than some oil and lemon and not a lot of cooking. I cooked whole trout the other night - put a knob of butter, a wedge of lemon, a crushed garlic clove and sliced mushrooms in the middle, wrapped it in foil and stuck in the oven for about 15 minutes 160 degrees. Lovely.
I do a lot of scuba diving and we frequently catch our own scallops. Nothing like chasing them along the seabed, then either eating them raw on the boat, or marinating them in chilli and ginger then pan frying for about 30 seconds. MMMMMmmmmmm.0 -
If you don't like it, it helps to work up to it rather than just putting a big slab of it on your plate and expecting to enjoy it. You wont.
Try eating just a small amount mixed in with something else you like. For example, flake an ounce or two of a mild fish into a salad or into a pasta dish.
My doctor recommended I eat more chicken (after YEARS of not eating chicken at all) and I had to "hide" it in salads, pastas, and sandwiches for a while. Now that I'm more used to it, I can eat larger amounts and it doesn't bother me. Sometimes I actually enjoy it
Best of luck!0 -
Bump0
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If there's a Trader Joe's by you - their frozen fish is pretty darn good. The "White Roughy," is a favorite of mine; it not only doesn't smell fishy, it doesn't taste fishy - it's very mild. I use dill, Nature's Seasoning, I Can't Believe it's Not Butter Spray, & lemon zest - bake on Pam sprayed foil per the instructions. Other good fish (my opinion, Tilapia, Haddock, Flounder, Sword Fish, Ahi Tuna. All can be cooked the same way as described above. You can also try cooking any of these in tomato sauce & top with Reduced Fat Parmesan, Basil, & Italian Seasoning. Hope this helps.0
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I happen to love fish, so maybe I can't answer this objectively....but I find a really good tuna steak to be about the same consistency as a pork chop!
I don't usually measure but will try to picture what I usually do and give approx measurements...
I make a marinade of low sodium shoyu (its like soy sauce), some pineapple juice (maybe equal amts of the tamari and pineapple juice, sayy 1/2 cup of each), chopped fresh ginger (a huge tablespoon), and some crushed red pepper (maybe 1/2 tsp?).
Let marinade for an hour or so or even all day.
I often cook on a George Foreman grill or you could sautee in pan or throw on grill.
6 oz of tuna has approx 180 cal, and if you paired this with tons of veggies or huge salad, you could get by with only half the tuna steak for one meal so you could have the leftover fish on a salad for lunch the next day.
I didn't bother to check out the nutrition on the other ingredients...0 -
As bad as this sounds to fish haters, try sushi or sashimi (just raw fish with no rice). The friends that i have gotten hooked on sushi, were always turned off by the seaweed used to wrap it as it has an..... acquired taste. I love white tuna or salmon sashimi dipped in soya and some wasabi.
If you want to try something at home, i once read an article on cutting out calories and the doctor suggested mustard instead of mayo for tuna salad. I prefer French's brown spicy mustard and some cayenne for a little kick. The key to get rid fo the canned tuna taste is once prepared (add celery and red onion for some veggies), put the tuna salad in a zip loc container and refrigerate for a few hours so the flavours can blend together.
Good luck fish haters, you're missing out 0 -
Fish is great if you know how to prepare it correctly.
So share your wisdom. Just smelling fish cooking makes me gag.... My husband makes sole in the middle of the night when I'm asleep. Or when I'm out all day (he leaves the windows open.)
Such a considerate guy.0 -
Ahi Tuna (get sashimi grade, you'll thank yourself), marinate in lime juice, garlic, soy sauce and cilantro. Throw on a burner for a few minutes each side (I like it really raw). Put lime juice and cilantro on the finished product. If you're not a fish lover after that... then well, you don't have tastebuds
I also love salmon filets with lemon rounds, rosemary sprigs, salt and lemon pepper. Throw in the oven and make sure to not overcook and it's also divine!0 -
I do NOT like fish... but then my fish "expert" friend said, "when you see fish in you grocery store that is "fresh", it likely is prefrozen fish that has just been thawed. That is why I prefer to buy frozen fish."
Then she gave me this recipe and I tried it last week and my DH and I LOVE it! We will have it again!
http://allrecipes.com/Recipe/Oven-Fried-Catfish-2/Detail.aspx0 -
"If it doesn't have to come up for air to sustain life...I'm not eating it!" -Me!0
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Salmon-- I disagree that whitefish is the least "fishy". To me, it smells the most. I don't really like it. Salmon, if bought fresh, can be the consistency of chicken (like tuna but less pungent), and has barely a smell. I got a side of salmon from costco and it came skinless (less annoying mess). I cook them in a pan on the stove (flip once, medium heat, don't let them turn white.. lol), since I don't know much about baking (temps and times). If you know how to bake, I would try that. It would probably turn out better.
Flavorings for two 5-oz chunks of salmon (Both family favorites):
Asiany:
1 tsp Tonkatsu/Katsu sauce
1 tsp Teriyaki Baste and Glaze
Sesame seeds
Garlic Powder
Mix together sauces in bowl before applying lightly to one side of salmon. (Less is more! I apply it with the back of a fork.)
Sprinkle sesame seeds and a little garlic powder over top.
Good sides: Rice with furikake (japanese rice sprinkle) and steamed broccoli
Lemon Garlic Dill:
Sprinkle lemon juice (Maybe a couple tsps per fillet)
Garlic Powder (to taste)
Dill Weed (I get it dried, from bulk section at Winco)
Good sides: Roasted/baked potato, steamed green beans or salad
Other options (for white fish like cod, tilapia, halibut):
-Shake n Bake (takes a lot of the flavor away and makes it taste more like chicken)
-Beer-batter Fish n Chips (Usually breaded and fried, but try baked for less fat, get jojos in frozen section)
-Dip breaded fish in ketchup mixed with horseradish. Spicy.
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I love Salmon or Mahi Mahi fish......I like to cook Mahi mahi in a pan with a little Extra Virgin Olive Oil and Zantaran's Blackened Seasoning. Mahi Mahi is a white fish that really takes on what ever flavor you season it with.
Great idea! I forgot about mahi mahi! Awesome fish, grilled or baked or fried. Zataran's has a black bean and rice mix too and it would go really well with that.0 -
Good luck fish haters, you're missing out
LOL so true! It makes me so sad that people don't like fish! Soooo yummy-- if it's cooked right!
BTW, you look like Elliot Stabler from Law and Order SVU. lolol0 -
try making salmon patties/burgers using canned salmon...it's not fresh, but it might help you start eating fish!0
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Grate some ginger and put it on a salmon then pan "fry" it. Just use some olive oil sprayed onto the pan, cover and cook on low. Its done when its slightly flakey.0
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So many helpful people. Thank you! I still haven't tried any recipes because I haven't shopped, but I promise I will.0
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well step one is get GOOD fish.. It is one of the few places I will spend the money at someplace like Whole Foods. Fish shouldn't taste or smell fishy! I know it sounds strange but it is true. Don't be afraid to ask when the fish came in or even to smell it. If it looks mushy or to shiney.. pass on it. I do fish a few nights a week and here is what we do...
Salmon - many ways, last night we did it honey mustard style.. brushed on some mustard, put on some honey and put it in a 450 degree oven for about 20 minutes.
other things I do with salmon, honey and soy sauce, lemon pepper.. Salmon is a good strong fish (that is really good for you) so It doesn't need to be over whelmed with seasoning
Haddock, Hake or any other light white fish - there are a million ways to do white fishes, kind of like chicken. We found a great fish seasoning bake - it is called Oven Fry for Sih I think and you can get it with the shake and bake stuff in the market. (great product for all meats too) but it is really easy and makes great yummy oven fried fish. We also season it up with salt, pepper, garlic and then add bread crumbs on top and spray with pam.. bake it at 450 for about 20 minutes.. YUMMY
Shell fish - we make stir fry mostly with shell fish. You can use any stir fry recipe you have and add scallops, shrimp or any combination and it comes out great. Scallops have a ton of protein!
Anyway.. those are some of my favorites!0 -
I'm a fan of this recipe:
http://seafood.betterrecipes.com/pecan-crusted-salmon-with-honey-mustard-glaze.html0
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