Cheap healthy fish

Bradym68701
Bradym68701 Posts: 2 Member
edited November 23 in Food and Nutrition
Anyone have any cheap healthy fish recipies they can share with me?

Replies

  • minimoi86
    minimoi86 Posts: 7 Member
    edited August 2015
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    My favorite is a simple tilapia, asparagus and lemon dish.

    Preheat oven to 350
    Lay out a bed of asparagus on foil
    Put thawed tilapia on top of asparagus
    Add some lemon slices
    Season as you like
    Close up foil completely
    Bake for 20 mins

    Perfect every time. I make it 4-5 times a week either for lunch or dinner.
  • half12345
    half12345 Posts: 51 Member
    I make a sauce for salmon using canned, diced, drained tomatoes, capers, white wine and a few cloves of garlic. I simmer it for about twenty minutes and then pour it on top of salmon, put it in the oven and bake it. the cooking time varies based on how well done you like your salmon. You could also broil the salmon and then pour the cooked sauce on top. Works well with
    Any fatty fish. Sometimes I finish it with fresh parsley.
  • RodaRose
    RodaRose Posts: 9,562 Member
    Sardines with arugula and pasta.
  • maybebeccadough
    maybebeccadough Posts: 49 Member
    half12345 wrote: »
    I make a sauce for salmon using canned, diced, drained tomatoes, capers, white wine and a few cloves of garlic. I simmer it for about twenty minutes and then pour it on top of salmon, put it in the oven and bake it. the cooking time varies based on how well done you like your salmon. You could also broil the salmon and then pour the cooked sauce on top. Works well with
    Any fatty fish. Sometimes I finish it with fresh parsley.

    This sounds glorious, I think it would work with pretty much any fish.
  • andrikosDE
    andrikosDE Posts: 383 Member
    half12345 wrote: »
    I simmer it for about twenty minutes and then pour it on top of salmon, .

    Just pouring boiling hot tomato sauce on salmon would cook it in about 5 minutes. No oven required.
    For even better results, you can cook it Sous Vide at 50C for 30 mins. You can literally use hot tap water to cook it.
    You'll be shocked at the improved texture and flavor.
    Don't overcook your fish! :)


    http://www.chefsteps.com/activities/sous-vide-salmon--2

    "Unlike fish made in a traditional oven, the exterior of sous vide–cooked salmon never contracts and dries out from exposure to too much heat—we rest ours in a bath set to 122 °F / 50 °C, about the temperature of the hottest setting on your kitchen sink. After about 30 minutes, the fish emerges bright pink in color, with an spectacular fork-tender texture."
  • LKArgh
    LKArgh Posts: 5,178 Member
    Any fish fillet (frozen will do perfectly fine), in a non-stick skillet. Just brush with oil, sprinkle with salt, cook for a few minutes on each side (depends on how this the fillet is), drizzle with lemon and serve.
  • acpgee
    acpgee Posts: 8,007 Member
    Instructions for pan frying sea basss.
    http://guyawford.com/2010/12/07/pan-frying-sea-bass/

    I like it served with Cambodian lime and pepper dipping sauce.
    https://maknao.wordpress.com/2010/06/28/cambodian black pepper dip/
  • sheldonklein
    sheldonklein Posts: 854 Member
    edited August 2015
    andrikosDE wrote: »
    half12345 wrote: »
    I simmer it for about twenty minutes and then pour it on top of salmon, .

    Just pouring boiling hot tomato sauce on salmon would cook it in about 5 minutes. No oven required.
    For even better results, you can cook it Sous Vide at 50C for 30 mins. You can literally use hot tap water to cook it.
    You'll be shocked at the improved texture and flavor.
    Don't overcook your fish! :)


    http://www.chefsteps.com/activities/sous-vide-salmon--2

    "Unlike fish made in a traditional oven, the exterior of sous vide–cooked salmon never contracts and dries out from exposure to too much heat—we rest ours in a bath set to 122 °F / 50 °C, about the temperature of the hottest setting on your kitchen sink. After about 30 minutes, the fish emerges bright pink in color, with an spectacular fork-tender texture."

    You can do a poor man's sous vide with frozen shrink wrapped fish (e.g. Costco salmon) by tossing the pouch into water at a very slow simmer. Ii think it is much better than baking or broiling.
  • sheldonklein
    sheldonklein Posts: 854 Member
    edited August 2015
    Double post deleted

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