I want to eat more fish.

dklibert wrote: »

lucys1225 wrote: »

I don't like salmon either. I don't know what flavors you like but I blacken fish quite often. Another way I do it is to season the fish (talapia, barramundi, mahi, sea bass...) with old bay, put a layer of pesto on and chopped grape tomatoes. Wrap it in foil and either grill or bake for about 15-20 minutes depending on the thickness of the fish.

This sounds great lucys1225! Pesto and grape tomatoes. Definitely trying this. Thanks!

Good! I hope you like it!

One of my favorite ways to eat fish is in fish tacos. I add in black beans, bell peppers, corn, tomatoes and some fat free sour cream and some hot sauce. SO very good. If you want to make it more healthy, just make that and eat it without a tortilla or wrap it in lettuce. Very tasty.

I marinade mine in salad dressings...

Tilapia Puttanesca is my favorite! Really easy, really yummy! Here you go:

Heat a tsp. of oil in a pan and brown fish (4 - 4 oz. tilapia fillets, although I have used other white, mild fish fillets too, and they all taste fabulous!) on each side (maybe 2 minutes each side). Remove and set aside.
In the same pan, add 1 onion (finely chopped) and 3 garlic cloves (minced). When they are softened, add 1 can of Italian diced tomatoes 1/4 c. white wine (or chicken broth), 3 TB capers, 1 small can chopped olives, 1/4 tsp. crushed red pepper. Bring to a boil, then add 1/4 cup fresh chopped basil. Return fish to the skillet and simmer, uncovered, until the fish is opaque in the center - about 3 minutes. That's it. 1 fish fillet (about 4 ounces each) with 1/3 cup sauce is only 150 calories, and 17 g. protein.

This is one of my favorite recipes, and my boys love it too. Hope you like it!

I usually end up baking my fish fillets, favorites being salmon, cod and ahi tuna. I like to mix things up so I've tried the following combinations:
1. Horseradish/Wasabi sauce + Olive Oil + Black Pepper + Dash of salt
2. Cajun rub or Creole seasoning + McCormick Chicken/Steak or other spice rub + Oil
3. Pesto + (yogurt +) any meat = Heaven! Especially if you let it marinate overnight.
4. If you're feeling a bit more adventurous and want to try something more ethnic, try Meen Pollichathu which is a favorite in the state of Kerala in India. Refer: https://www.youtube.com/watch?v=yF9lnd9GRRU and http://palaharam.blogspot.com/2014/01/meen-pollichathu-kerala-style-baked-fish.html

There are practically infinite possibilities for coming up with various combinations of spice rubs. If you are a garlic person, adding minced garlic in small quantities changes the flavor and odor profile drastically. You can also get ethnic spice mixes such as Tikka or Tandoori flavored at your local supermarket or Asian/Indian store. These are better for grilling though.

In order to keep the moistness intact, it is important to check every five minutes after the first ten minutes in a preheated 425F oven. I also like to make some cuts in the meat and let the spice mix in. I've noticed that it helps the meat cook evenly and lets the fat out in some cases as well. If I'm storing the meat in a sealed container for later use, I marinate it with some lemon juice and oil.

I find that having stored options such as baked chicken breast or fish makes for a very satiating high-protein snack. Enjoy!

GuitarJerry wrote: »

This is very silly. If you don't like fish, don't eat it. Find foods that you like and eat those. Sheesh!

Good forbid someone should try to expand their palate.

I tried Gordans grilled tilapia with garlic & butter today for the first time (Ive been wanting to re-try fish too) 2 in the box and 80 calories each. I'm still not crazy about fish... but it was tolerable

I'm not a big fish eater either, although I love shellfish. I've found that thinner white fish like flounder and talapia are much tastier to me, as they have very little flavor of their own so they basically taste like whatever seasoning you use.

My favorite is to sprinkle them lightly with Weber's Kickin' Chickin' seasoning (hot and spicy!) and then sprinkle lightly with flour mixed with cornstarch. I don't want a "breading" exactly, just a very thin coating that will get crisply when pan fried. Then I sautee them a couple minutes on each side until the outside is crisp and the inside flaky.

I also LOVE Mahi Mahi. It has moist giant flakes of flesh, and a very sweet, mild flavor. It's awesome grilled, as it will hold up better to turning on a hot grill than a lot of other fish. For that one, I usually marinate a few minutes in a citrus based sauce and then put on hot coals.

I also love whole red snapper. For that one I usually make a salt dome. First, stuff the fish with some herbs and lemon or lime slices, maybe rub a bit on the outside. Then about half a box of kosher salt with an egg (more or less, depending on the size of the fish). Put a little salt on a baking dish or cookie sheet bigger than the fish, lay the fish on it, and then pack the rest of the salt over and around it. You want the fish to be completely covered. Bake it until done (use a thermometer so you don't have to ruin it's beauty) and then take it out and put it right on the table. You serve by breaking open the now-hardened salt dome and then slicing the fish right off the bone. It will end up very moist and flavorful, and it has a lovely presentation if you have company.

Thanks for this thread. I love seafood of all types, but have never really cooked it at home. Now my ex-father-in-law has brought me a crazy amount of frozen salmon fillets from a fishing trip to Alaska, so I need to do something with them. Some good ideas here.

My two favourite fish recipes are Mediterranean Fish Stew

http://www.bbcgoodfood.com/recipes/711649/mediterranean-fish-stew-with-garlic-toasts

and Super Healthy Salmon Burgers

http://www.bbcgoodfood.com/recipes/7712/superhealthy-salmon-burgers

Both pretty easy to make. Both a little spicy, but you could leave the chili out of the Med Fish Stew. I generally leave the clams out too as they can be hard to source.

I just eat it raw with a little soy sauce and some wasabi. Throw in some rice if you want.

Another tip, Ocean fish are less fishy than Lake or River fish.

I like to dredge lightly with flour or cornstarch, season with salt and pepper, then pan fry with a spritz of olive oil. Gives a nice crispy crust.

My mom uses a great asian technique of contact frying fish. Finely chop spring onions and ginger (small handful of each). Poach or microwave the fish. Place in a serving dish with a lip and cover with the herbs. Season with lemon juice, sake, soy sauce and a pinch of sugar. Heat up a quarter cup of vegetable oil as hot you can get it (smoking). At the table, carefully pour hot oil over the herb and seasoning mixture to blend the flavors. There will be a lot of dramatic sizzling.