Somethings fishy....

My favorite is tilapia. It seems to be very mildly flavored. Fish is my brain food, so I kinda go a little insane when it's around - it's easily the lowest in fat content, so it's my first choice when deciding what's for dinner.

I have a traditional fish seasoning made specifically for it - it's hard to describe and I can't remember the name of it.

Otherwise, I just sprinkle a little s& p on it and some thyme.

I agree, try some tilapia. It has a very mild taste. I usually sprinkle mine with lemon pepper and broil it in the oven. Personally tuna steaks are my favorite

I hate seafood but I will eat Mahi Mahi. It's like the "steak" of all other fish and doesn't have that powerful fishy taste.

Orange Roughy...delish.

One of my daughters cant stand fish...the only way I can get her to eat it is when I tell her its 'chicken'. This works especially well in any curry dish...you really cant taste the difference in a curry ...still all the goodness...just hidden in a deeeeelish curry...:laugh:

You originally posted that you wanted recipes, right?

My favorite way to cook white fish is to coat in a thin layer of reduced-fat mayo, then roll in a mixture of half parmesean cheese and seasoned breadcrumbs. Bake on a pan sprayed with Pam in a 350 degree oven until fish flaked easily with a fork. It is really tender and unless you really overcook it, the mayo keeps it from drying out. Sooooo good!

I use to work in a fish market so I have a few suggestions:
1) Tilapia is great. It is a very mild fish and can be seasoned with practically anything and cooked in any number of ways. I like to use a lemon pepper seasoning and bake it in the over.
2) Catfish is one of my favourites. However, I do recommend you buy farmed catfish. I know that goes against what most people would think, but wild catfish can taste really muddy. Farmed catfish is grain fed. Catfish is a moister, meater fish than tilapia. I love it pan fried with a cajun seasoning!
3) Basa (also known as Macau Sole, although it technically isn't sole). Generally, you will find this frozen and it is very very mild. It is a lot like tilapia but a bit more moist. I love it! Any of your favourite seasonings will do!
4) Mako Shark. Yup Shark! Very dense. It tastes like meat instead of fish. Great with a cajun seasoning cooked on the bbq. Swordfish is also very good and quite mild. Both of these you should buy frozen as precut steaks.
5) Monk fish - looks gross before it is cleaned but tastes very similar to lobster at a fraction of the cost. Best pan fried with some butter and spices... ok so maybe this isn't the most calorie wise choice.

A few more points.
1) Fresh does not always beat frozen! Most frozen fish has been flash frozen shortly after being caught, locking in the freshness and taste. A lot of the non-frozen fish has spent a lot of time out of the water before it makes it to your local market. Unless it's pretty local, I buy frozen. After all, a lot of the fish in the counter was frozen anyways and they just thawed it before putting it on display.
2) If you are buying non-frozen fish always smell it first. If it smells like ammonia it is not fresh and do not buy it. Also, if the fish is whole, clear non-murky eyes are a sign of freshness!
3) When buying frozen fish or seafood, especially shrimp look at the ingredient list. Many contain unhealthy preservatives. Shrimp rings are the absolute worst for this. I never ever buy them. I buy frozen raw shrimp and cook them myself. It is easy to do, healthier and tastes way better. The best shrimp for cocktails is black tiger shrimp. Most of the time you can buy them already deviened. Also, cooking them in the shell will add more flavour all though it makes it less convienent to eat.
4) Fish is best cooked at a high temperature, whether your are doing it on the bbq, broiling, baking, frying, steaming or poaching. Also, a good rule of thumb is 10 min cooking time for every 1 inch of thickness. For frying and bbqing flip around the half way mark or just past it.

I could really just go on and on and on. Really, buying fish comes down to having an open mind and common sense. Buy in season where possible and don't be afraid to ask your local fish expert for advice. Where possible buy from a fish market rather than your local grocery store.

Good luck and have fun!

One more thing... just a personal preference I thought I would share. Cod is one of the wormiest fish! It is unavoidable. I don't eat it for that reason. I know it tastes great, especially as fish and chips, but afetr having personally pulled worms out of the fresh fillets I can't stomach the thought of eating it. I guess the worms would add more vitamins though:laugh:

Eww.... thanks for that tip! :laugh:

You originally posted that you wanted recipes, right?

My favorite way to cook white fish is to coat in a thin layer of reduced-fat mayo, then roll in a mixture of half parmesean cheese and seasoned breadcrumbs. Bake on a pan sprayed with Pam in a 350 degree oven until fish flaked easily with a fork. It is really tender and unless you really overcook it, the mayo keeps it from drying out. Sooooo good!

About how long do you cook it to make it flake- don't cook fish much! I have always gone out to eat fish b/c it's so much quicker (The new me wants to cook it now

I love swordfish!

I take a thick piece with a lil of olive oil, parsley, garlic & fresh squeezed lemon, broil it & serve it up with some brown rice & a salad mmmmm.

it's about 170 calories just for the fish.

I'm not sure how you feel about salmon, but I like to make it in the microwave. I've made it like this for my girlfriends and they all loved it, too! I just melt a little butter (I use I can't believe it's not butter - light) in the bottom of a microwave safe dish, put the salmon in with a little lemon juice and lemon pepper, cover with plastic wrap and microwave for 7 minutes, or until the fish is flakey. The more filets you put in, the longer it needs to cook. Be careful when you take of the plastic wrap; I still have a scar from burning myself with the steam from over a year ago!

Me & my hubby usually eat Pollock, not a hugely 'fishy' tasting fish. My hubby is not a huge fish fan y'see.

I sprinkle it with a little pepper & some lemon juice, wrap it in foil so it doesn't dry out and cooks in it's own juices. Cook in the oven on 300 for 15-20 minutes and it is so tender. I usually serve it with brown rice and veggies. A little lemon & dill dressing is amazing on it.

Cold water fish is the way to go.... Warm water gives the fish a fishy tast... So stay away from the mid summer fish from the lakes... Wait till the water is cold..:happy: