Fish? Yuck!

For sole, halibut, and tilapia I normally bake it with oregano, lemon juice, garlic powder and pepper. Easy and simple....if you like lemon.

We use wild caught cod fillets by Orca Bay. I put 5-6 drops of lemon juice on it and some mrs.dash. I cover the plate with saran wrap and microwave it for 5 minutes. This covers the fish taste wonderfully. I too hate the fishiness.

Here's one of my go to recipes for tilapia

After seeing tilapia on "Dirty Jobs", I don't eat it anymore. Come to think of it, I'm not sure I ever have. Swore it off forever after that episode!

sautee some onions in a pan to help sweeten them up some, lay them over the top of the fish and give a few squirts of fresh lemon or lime and bake it till it's flakey, then add another squirt of the citrus on top.
or
you can make a glaze out of pancake syrup and brown mustard and coat the fish and bake til flakey.

I love tilapia with (combo one)lemon, thyme, and oregano, also (combo two) celery salt and parsley. Try baking it just watch how long the fish is in the oven for or you won't have much left - did this a few times left it in for just a couple of minutes to long and it shrank to about half it's original size.

I like to use a non stick frying pan, use a little pam spray and about a teaspoon real butter lay the fillets in the pan and fry them adding maybe a little old bay seasoning and always a squeeze of fresh lemon right before it is finished!

I like to make a pineapple jalapeno salsa and serve with either plain grilled fish (salmon, tilapia, and catfish all work, probably others too), or blackened fish (rubbed with blackened seasoning before grilling); recipes below. My husband used to hate fish, but he LOVES this pineapple salsa, so I used it to convert him (p.s. it's also awesome with chicken and pork, especially ham)

Pineapple jalapeno salsa:
1 can pineapple chunks (avoid any with sugar syrups) or 1.5-2c fresh pineapple pieces
1/4-1/3 of a medium onion
1 fresh, firm red or green jalapeno pepper
1 tbsp lime juice
1 tsp dried cilantro or oregano*
salt & pepper, to taste
Drain pineapple chunks and chop into small pieces. Add finely chopped onion (I like red onion; about 2-3tbps will do) and finely chopped jalapeno (seeds removed if you don't want it too hot; you can also use only half the pepper if you choose...I like a lot of heat). Add lime juice, cilantro or oregano and a pinch of salt and pepper to season. Mix well and store in refrigerator (for best flavor, let it rest and chill for at least 1-2 hours before use).

* Cilantro tastes like dish soap to me, so I use oregano in all of my salsas (and it's delish). If you're a fan of cilantro, go ahead and use it, but if you're like me and cilantro tastes bad to you, just use oregano instead.

Blackened seasoning:
2 teaspoons ground paprika
4 teaspoons dried leaf thyme
2 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon ground cayenne pepper, or to your taste
1 teaspoon dried leaf oregano
3/4 teaspoon ground cumin
1/2 teaspoon ground nutmeg
Mix together and store in a jar in your spice cabinet. I got this from http://southernfood.about.com/od/seasoningrecipes/r/blbb251.htm, looks about like what I use.

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I got this recipe off of the back of a tilapia bag so i'm sure most people have used it, but it's super simple and it doesn't have that "unique" fish taste at all.

Sprinkle a tablespoon of bread crumbs over the top of the tilapia filet and then take a tablespoon of light honey mustard dressing (i use newman's own), and brush it on top spreading around the bread crumbs. For some reason it works way better to put the bread crumbs on first although it didn't seem right to me at first either. Bake in the oven at 425F for 12-13 minutes and you're golden.

I typically serve with spinach, vienna bread, and mashed sweet potatoes (just boil the potatoes... you don't have to do anything else to them).

Hope this helps.

My fave new fish is at Target in the frozen foods....................Swai fillets in a red pepper sauce. Absolutely UNFISHY tasting, really nummy sauce, and 100 calories per serving!

When making fish on my own, I like to spice it up with pepper, garlic and onion powder, and a bit of butter (don't need much). Wrap in parchment paper, and NUKE it for 4 or 5 mins, depending on thickness. You can do this with any type of fish, but I've been enjoying ocean perch and mahi mahi fillets.

Ya know that dirty fishy taste? It's because its not fresh. I've had *some* frozen fish that had a tolerable level of that taste but not much. For the most part I'd say buy fresh or buy something else...