Help me out - recommend a fish!

http://m.allrecipes.com/recipe/139944/oven-fried-catfish/

I believe Swai and basa (brand name for swai?) are just catfish from Vietnam. I use swai for this catfish recipes and it has a very mild fish taste.

While salmon does have a strong-ish flavor, I think it is different than the normal fishy flavor. My husband who does not like very fishy tasting fish loves salmon so you might want to try it out. We use spray some Pam on some foil (not necessary if you cook it with the skin on and don't mind the skin sticking) and bake in the oven with garlic salt and pepper on the fish.

I personally like haddock or Alaskan pollock. Check your sources and try to buy as local/sustainable as possible.

Be very careful with farmed tilapia from Asia--they are raised in what amounts to cesspools.

Italian dressing!!! Frozen section have done Mahi, tilapia, and flounder so far. I marinate over night and bake in oven, nephew that doesn't like fish gobbled it up and then asked me what it was. My dad says if you use lite Italian it has a zestier taste, haven't tried that yet.

I am not a tilapia fan. Every so often, I still try, but it always seems to taste "muddy" to me - like it's been sitting in a pan of dirt. Cod is ok, and so is halibut. My favorites though, are salmon and walleye. I like them grilled, especially on a cedar plank.

Tilapia is sorta the fish equivalent of tofu -- it's so tasteless it basically takes on the taste of whatever seasonings you use. Not necessarily a bad thing, but it affects how you want to prepare it. Skinnytaste has some good tilapia recipes. For straight fish (or at most lightly seasoned), give me salmon or mahi mahi (or, my personal favorite, monkfish).

rachelandbssst wrote: »

My favorite fish is frozen tilapia loins from Costco. I bake them in lemon juice and sprinkle cajun seasoning on them. I don't think they taste fishy at all. Fish like salmon and tuna have a stronger flavor and tend to taste fishy

Ditto. The frozen tilapia at Costco has almost zero fish taste.

Tilapia and orange roughy are both good options. I like baking them with paprika salt and pepper..and then adding a creamy shrimp sauce on top (melt butter, sautee garlic, add paprika, salt, pepper, flour, stir until smooth, add cream and stir until it thickens, then add the shrimp and cook until done)

Haddock, cod, tilapia, turbot. If you can find it perfectly cooked, catfish. Trout is a really bland fish that might work for you. Make sure you season it well.

I don't have a recipe. I usually just buy the frozen fillets, thaw them, throw a spice blend on them and bake at 325F for 10-15 min. Depends on the thickness of the fillet.

The other option I like is buying the Atlantic Star crispy breaded filets and just following the directions. Dip in your favorite sauce. I like cocktail or tartar sauce, but YMMV.

Not big fish lovers in our household. I stick to cod, don't overcook it, and drizzle it with lemon juice after cooking.

My 2 cents - Regardless of choice - I'd stick with domestic when possible...I personally buy fresh USA wild-caught when it comes to my scallops etc. There is a wealth of information on the internet and many things to consider - if you want to really educate yourself. Some fish you "think" is good for you is not necessarily the best choice. As a kid, I worked for 4 years at a fish store and still love my seafood...but I am very picky. Sometimes "fresh frozen" fish can even be fresher than "unfrozen" depending upon source, transportation etc. Happy eating.

https://youtube.com/watch?v=JKDtUzRIG6I

For eating out: My faves are Branzino prepared at the awesome chain restaurant Seasons 52 (they make it great!) // Also another great not-fishy fish is Chilean Sea Bass (but order only when your pockets are full of cash).

I wouldn't recommend tilapia- I find it quite fishy considering how bland it tastes, if that makes any sense. It's probably one of the most "blah" fishes there are. I would totally recommend salmon or even cod. Cod is also a cheaper, more "bland" fish, but the texture is good and the flavor is good. Salmon has much more flavor and a much meatier texture. Cod has to be baked-- well, does better in the oven than the pan or grill. Salmon is excellent in the pan or even better on the grill. I make the same marinade for both of them-- I just combine low sodium soy sauce with stevia and garlic and some cayenne pepper to taste and baste the fish with it as it is cooking (I don't soak it in the marinade, as the soy sauce makes the fish too salty that way). But I baste the fish with it while cooking and then use the leftover and pour on top. I used to use brown sugar instead of stevia, so if that fits into your diet, I would do it that way!

If any local high school / college has an AG program and the raise fish (ie we raised freshwater tilapia), ask for a student to filet some for you !