Fish Recommendations

TalaNrys
TalaNrys Posts: 28 Member
edited November 22 in Recipes
So despite living in Alaska, home of some absolutely amazing seafood I find myself stumped
I have some salmon filets, cod and tuna that are currently frozen.
Recommendations?

Replies

  • lorrpb
    lorrpb Posts: 11,463 Member
    What are you stumped about?
  • dklibert
    dklibert Posts: 1,196 Member
    I made these tacos with frozen tuna. I cooked them medium rare. I find the longer you cook fish the stronger it taste. So I suggest if you like it well done just cook until it flakes with a fork. Don't over cook.

    soupspiceeverythingnice.blogspot.com/2013/09/baja-beach-tacos-two-ways.html

    DSC03754.JPG

    I also enjoy roasting salmon in the oven. You can use just about any seasoning. Herb, BBQ rub, teriyaki, etc. This was very good not a spicy as it sounds but you can use less red pepper.
    soupspiceeverythingnice.blogspot.com/2013/02/roasted-red-pepper-and-garlic-salmon.html
  • TalaNrys
    TalaNrys Posts: 28 Member
    Just general recipes, I am not one to cook fish a lot but I have some to use, and it's such a lean source of protein I thought I'd give it a shot.
    The tacos sound like a great idea!
  • dklibert
    dklibert Posts: 1,196 Member
    People are going to get tired of me posting this link but I can't help it these sheet pan meals are so smart. The fajitas are great and she does two fish recipes too. https://youtube.com/watch?v=Qp8Tc4ncJgI
  • alteredsteve175
    alteredsteve175 Posts: 2,726 Member
    Another option for salmon - make a mixture of mayonnaise and stone ground mustard. I like a 50/50 ratio but the original recipe was 60/65% mayonnaise. Mix to your taste.

    Put the salmon in a baking dish - spread the mixture over the fillet - cover all the exposed flesh. Bake for 10-15 minutes at 350. I turned the broiler on for about 3 minutes at the end to brown the glaze slightly. Check for doneness by flaking the fish with a fork. Serve and eat. You get the glaze and the salmon in every bite.

    I have also used this glaze on salmon cooked on a cedar plank on the gas grill. This method takes about 20-30 minutes. Tasty either way.

    I need to experiment with some additions to the glaze. I think some ginger is the next thing to try.
  • WilmaValley
    WilmaValley Posts: 1,092 Member
    What great suggestions!
  • tess5036
    tess5036 Posts: 942 Member
    edited October 2017
    Tandoori salmon (or other fish although don't think it would go well with tuna), marinade the salmon in tandoori spices mixed with a little yoghurt for couple of hours then bake or pan fry (best without skin). I use a ready made tandoori spices mixed.

    Another idea...cut up tomatoes, peppers and onions, place on top of fish filet in paper or foil envolope, and bake for 20 ish minutes. You can add a couple of slices of lemon if you like it.

    Kedgaree is nice, there are many recipes on the internet.
  • judys_artwork
    judys_artwork Posts: 1 Member
    Tuna steak, fontina cheese & spinach on top. Yum
  • beaglady
    beaglady Posts: 1,362 Member
    If I lived in Alaska, I would eat halibut a couple times a week. It has a delicate flavor like flounder, but a much more robust texture because halibut are so large. Imagine a flounder the size of your kitchen table.
  • TalaNrys
    TalaNrys Posts: 28 Member
    We get a lot of halibut but it's not my favorite fish to fish for myself, and we don't have boat set up for them so we generally stick with trout and all the salmons for sake of ease. I prefer the small sized halibut, they are fun to catch when their enormous but they don't have a great texture being that big, the smaller fish are delicate and delicious.
    I normally don't buy fish from the store but it was super cheap and I didn't put any wild caught away this year unfortunately.
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