Wanting to eat more fish except salmon...any ideas?
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Salmon is my favorite, but I also love swordfish, because it is also a nice dense "steak" fish, rare seared tuna is also a love of mine.
Trout is great, though I prefer it smoked.0 -
Mackerel is cheap and easy - either broil or pan grill after wash, dry, pat with salt. Either use a non-stick pan or a little oil/butter.
Golden Pompano is my favorite right now, just pan grill, squeeze of lemon, maybe some fruit salsa. I like dragonfruit salsa, just lime juice, dragonfruit, fresh cilantro, maybe some tomatillo.
The main thing is to find a good fish market, if you have good fresh fish, you don't need to worry about prep, just bake or grill.1 -
I am fussy about my fish. I prefer a mild tasting flesh.
I suggest frozen cod and halibut as well as chunk white tuna packed in water. This comes from a prairie girl where it is tough to get fresh product from the sea.
Fish cooks faster than other meats so watch that you don't overcook. It's ready as soon as it flakes.
My favourite way to have tuna is mixed with hummus over a dark leafy salad. A little vinaigrette is good too.
Another fast easy way to prepare fish is to wrap it in parchment with some lemon juice, butter, salt and herbs.
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What's wrong with salmon? It's delicious!!
I also love swordfish, halibut and shark which are all denser fish with texture more like chicken. Many ways to prepare them, but wrapped in foil with lemon and onion then grilled on the barbie is the best. I also enjoy rockfish or snapper lightly breaded with herb seasoned crumbs and baked in the oven. I'll eat trout if I catch it myself, otherwise it's a big pain to get all the pin bones out. (Willing to do that for my own catch but won't buy it.)
I know tilapia is all the rage these days, but I don't care for it at all. Funky taste in my opinion. Same feeling about catfish.0 -
With salmon there’s a big difference in flavor and texture between wild caught and farmed salmon. I will pay the extra money for the wild salmon, but can’t eat the farmed stuff.
Otherwise, Ahi Tuna is a fish that has just as much nutrients as salmon and have a lighter meatier flavor.3 -
I fully agree on the mackerel, very versatile though it is pretty strongly flavoured. I also really like haddock, tilapia, trout, sea bass... Those are if you're using fish as a main point of the meal. We always have anchovies and sardines on hand to mix into pasta sauces and soups, or to mix with cooked vegetables, for a nice kick of the Omega-3s and healthy oils.
My partner's pan-seared rainbow trout with flaked almonds is AMAZING, and it's pretty much just that: gutted and cleaned rainbow trout (we keep it on the bone but no heads, I'm funny that way), a little oil in the pan and a sprinkling of flaked almonds. That with some steamed broccoli, maybe some parsnips, oh my.1 -
I like to go back and forth between wild salmon and ahi tuna. Pan seared in Olive oil and usually have some seed mix to encrust it. Weired thing is I now use some wasabi on the side for both.1
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I like tilapia in fish tacos. Low carb tortillas, some guacamole, mango salsa, and a touch of sour cream - really good!0
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I eat blackened halibut often. Just coat with blackening seasoning and saute. Can't get any easier.0
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I eat salmon, mahi, cod, and shrimp mostly...
Most of the recipes I used I found on pinterest...or I just throw it on the grill with some seasonings.0 -
Pick a fish or seafood, take tinfoil, at a little evoo, put down fish, season it throw veggies on top example:broccoli, cauliflower, thinner carrots, brussel sprouts etc then close the tinfoil make a sealed pouch and bake in the oven. Voila instant meal and you can do a few pouches at a time.0
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I would see what the seafood counter has that day, but I'm a sucker for salmon! Season and grill, make a salad & veggies. Not much easier than that.0
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The world's oceans cannot handle the amount of seafood we consume as it is, so I'd recommend limiting your intake to farmed sustainable sources of seafood. Although, even that can be troublesome as those fish are often fed a diet that makes them less healthy than their wild cousins.
If you can get it, Lion Fish is the most amazing tasting fish, and it is a real problem for our oceans here, so try some of that. I guarantee you'll love it because it is so sweet and firm but yet flaky.
Instead of asking yourself, what should I eat, ask yourself this - what type of fish is sustainably harvested and is low in mercury that I can eat?
http://www.davidsuzuki.org/what-you-can-do/food-and-our-planet/suzukis-top-10-sustainable-seafood-picks/
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I cooked a fab (and also cheap and fish-stock friendly) meal the other day:
Gently fried up Onions, courgettes, tomato, korma curry paste and put some defrosted frozen coley portions in, with a bit of yoghurt to finish.
Will definitely have this one again!2 -
This depends pretty much entirely on where you live. I stock up on salmon often but I too sometimes get sick of it.
If I were rich I'd eat halibut and sea bass everyday. In other parts of the world these may be cheap but they sure are not where I live. Other fish are certain kinds of snapper (smother in olive oil and salt and baked, stuffed with lemon slices, grape tomatoes, some thyme) cod (for a delicate fish soup). Trout is a favorite of mine, and sole is nice too.
But again, depends entirely on where you live and what's available.1 -
Tuna packed in olive oil works for me daily.0
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Excellent TED talk! Thanks for sharing.0 -
I love COD. It is my favorite. It is a very mild tasting fish. I just pan fry it in a little olive oil. Very simple and fast.0
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Chard is good, so is haddock0
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Cod or Pollock0
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Cod is great because it's inexpensive and has a mild flavor. I buy the loins because they are firm and hold together well. I usually mix equal parts of blackening seasoning with flour and dredge the fish in it then pan fry in a small amount of butter (doesn't take much, about 1-2 Tbsp per pound). This makes great fish tacos served with avocado, shredded cabbage and a bit of siracha mayo.0
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Almost any fish, as long as it has a skin side attached, rubbed with a jerk paste (Love Grace's) or jerk seasoning and BBQ'ed with the skin side down. If you like to eat the skin, just don't crank the heat up too high, if you are going to toss the skin, flame away :-)
I find for anyone who isn't really into fish (me) or has issues with it, this just rocks! Flames plus spices equals delicious
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While I love Salmon/Trout/Char done simply - Salt, Herbs, broiled for about 10 minutes. Always done to perfection. Yesterday served with a sorrel caper sauce...but you said, not salmon. While the same family you get so many variations...each is different in consistency and taste (and fat content).
Will do salmon on cedar plank or wrapped in elder wood (paper thin wood) and the bbq. Smoked (broil king keg) walleye this summer.
We cook lots of other fish:
From the lake it is perch, crappie, walleye and bass done with salt and olive oil
Sichuan style in a hot pot or Similar - typically basa
Any white fish cooked in foil with capers, green olives, lemon juice and salt...some herbs if you have them
Grouper steamed in fish soy sauce topped with spicy pickled mustard greens
Fish in red or green thai curry - can use any fish...thicker holds up better
blackened catfish
Jamie Oliver's fishy pie
raw tuna as a Poke - make my own taro chips to serve with it...wasabi mayo and tobiko to garnish
Today I made Indian. Served the Basa in a Anchar Ghosht curry, along with Chana Masala and Pav Bhaji
I could substitute shrimp for most of the recipes.
Of course, I sometimes just go to the market and see something fun and cook it...
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