share favorite low fat/cal fish recipes!

i like Basa fish. It's very "un-fishy" tasting and smelling. and it's SUPER lean.

I just toss on some herbs (whatever I have, paprika, thyme, pepper etc)..then drizzle with fresh lime juice. super good.

Salmon is also very good, Ahi Tuna, Mahi-Mahi, Tilapia.

I find cod, and sole, etc...very "fishy" tasting. not a fan.

This delicious mango salsa will really jazz up your fish or chicken breast:


http://allrecipes.com/recipe/avocado-tomato-and-mango-salsa/detail.aspx

Amount Per Serving Calories: 158 | Total Fat: 12g | Cholesterol: 0mg

I love fish so the fish that doesn't taste like fish thing it difficult, but I would suggest getting a mild white fish such as tilapia, orange roughy, or cod and serve it with a low-cal sauce such as mushroom or onion sauce or maybe salsa, Also some of the "steak" type fish like swordfish or tuna have very little fishy taste if you eat them med-rare. Over cooking fish is a sure way to get a fishy taste so for thin fish only cook it 1 min or so on each side.

Tilapia, spray with Pam, or drizzle with extra virgin olive oil, and top with Lemon Pepper seasoning. Broil for 4 minutes on each side, or if frozen, bake at 375 for about 30 minutes. It's sooo good

We do the same thing with Salmon, and sometimes sprinkle some parm on top right before its done! SOOOOOO Good! I was not a fish eater until my bf started cooking it that way. Also with Tilapia I found a good recipe on allrecipes.com (where I find alot of my recipes) that was really good....Smothered Tilapia
basic and easy, Don't have the exact info but if you go there u'll find it under that name. This recipe takes that fishy taste away a lil. O and I think it called for mozz but I used swiss (less sodium and taste better)

Those critics of fish as smelling "fishy" should realize that enzymes that cause fish to go "off" begin to work immediately after the fish is dead. So the sooner you can eat the fish the better it will taste. Imagine carrying a fry pan on a trout fishing trip so you can cook the fish as soon as you clean it. This is the best tasting fish you can find anywhere. Of course we are talking about market supplied fish, where no one can guarantee the freshness. Our supplier received their whole fish from their supplier once a week and that was the only day we checked for our supply, which must be cooked immediately.
So one of the ways to cope with enzymes is to cook the fish right away and then eat it hot_ salmon, tuna, halibut, bass, rock fish, etc, or cold, (trout and salmon) or use it in a fish chowder (cod, blue fish).

Remember to use your nose when buying fish. if it smells "fishy" at the market, the strategy is to "NOT BUY IT". If everyone did this the markets would eventually stop trying to dump on their customers. If you find a good supplier, patronize them regularly and tell your friends so they can help keep that supplier in business.

Restaurants are a different kettle. Expect to pay higher prices for quality. Salmon , either wild, or farm raised is the best bargain in most restaurants.

My2c