Want to cook/eat fish - where do i start

When I cook fish, I just stick it in tin foil, sprinkle on some parsley, wrap it up and bake until it's no longer raw in the middle.

It's juicy and the parsley makes so much better, not saying fish is bad without parsley, but it's pretty good stuff.

I usually have it with potato or rice and steamed broccoli, carrots, cauliflower and asparagus.

I would suggest starting with tilapia. It is relatively inexpensive and mild in flavor. I usually bake mine, sometimes with a little brush of olive oil, some freshly ground pepper and a touch of fresh lemon.

I like to serve mine with couscous, steamed veggies and fruit salad.

OHHHHHHH we are basking in the glory of all that is FOOD PORN!!!!!!!!!!!!!!!!!!!!!!!
You would have loved the seafood I prepared this weekend for our BBQ!!! You name it, I had it baby!!!!!!

Diver Scallops wrapped in bacon, thinly sliced garlic shavings, splash of vodka to flame them up with pink pepper (fresh ground peppercorns)

Salmon steaks with a light BBQ sauce made with Dos Equis, real maple syrup, herbs and spices - kissing it with the flame and caramelizing as it cooks... DEAR GAWD....

Cajun-Lime shrimp skewers - we are jumbo shrimp on steroids-jumbo!

I love a good fresh salad of dark leafy greens, colorful pepper strips, thinly sliced red onion, slivered almonds for crunch, cucumber slices, florets of broccoli, carrot peels and a homemade citrusy vinaigrette to splash on top!

I love freshly grilled zucchini with garlic, olive oil, sea salt, black pepper...

Fresh tuna on the grill is another very sexy thing to cook up... I make a Lime-Sesame dressing, on a rather vietnamese approach with fresh thai basil, marinated overnight and then flame-kissed.

I think you were my personal chef in my past life where I was rich.

I enjoy salmon, red snapper, halibut, or cod. I also wrap in a tin foil packet and bake on a rimmed cookie sheet. Usually season with mrs dash, or dill and pepper. Typically I thinly slice onion and lay that on top. Sometimes drizzle with a little teriyaki sauce or red chili sauce. Bake until it flakes apart with a fork and is done. So YUMMY! Good luck experimenting!

We like fish with steamed broccoli and rice or quinoa.

You can steam tilapia in chicken broth and lemon.
Tilapia is a lean farm raised fish so less concerns about heavy metals.

I do any type of white fish either in foil on the grill or in a fry pan. I sprinkle it with a little lemon juice, garlic and pats of smart balance margerine. Cook a few minutes on each side until the fish just turns white and enjoy.....................don't over cook any fish or you will have a dry piece of yuck. Good luck:bigsmile:

OHHHHHHH we are basking in the glory of all that is FOOD PORN!!!!!!!!!!!!!!!!!!!!!!!
You would have loved the seafood I prepared this weekend for our BBQ!!! You name it, I had it baby!!!!!!

Diver Scallops wrapped in bacon, thinly sliced garlic shavings, splash of vodka to flame them up with pink pepper (fresh ground peppercorns)

Salmon steaks with a light BBQ sauce made with Dos Equis, real maple syrup, herbs and spices - kissing it with the flame and caramelizing as it cooks... DEAR GAWD....

Cajun-Lime shrimp skewers - we are jumbo shrimp on steroids-jumbo!

I love a good fresh salad of dark leafy greens, colorful pepper strips, thinly sliced red onion, slivered almonds for crunch, cucumber slices, florets of broccoli, carrot peels and a homemade citrusy vinaigrette to splash on top!

I love freshly grilled zucchini with garlic, olive oil, sea salt, black pepper...

Fresh tuna on the grill is another very sexy thing to cook up... I make a Lime-Sesame dressing, on a rather vietnamese approach with fresh thai basil, marinated overnight and then flame-kissed.

You don't happen to be single, do you? That post just about made my clothes fall off.

I'm always surprised when I meet folks new to fish...Lots of ways to eat fish but my favorite for summer is grilled...
Throw some salmon down (copper river salmon is now available for the next 2-3 weeks) but don't over cook it...paste it with garlic and lemon...or BBQ sauce...repeat with raw shrimp or scallops...or any other fish...

In a rush, no problem, sushi is always available for take out or at many local grocery stores...

Enjoy!

We buy wild caught salmon from Sam's club. The fillets are individually frozen and just the right serving size. I reduce fresh orange juice and maple syrup and baste the salmon with it at the end of grilling. Sooo yummy and tasty. Sam's club also sells a Jack Daniels salmon that is super good too. I've made a low fat version of lemon dill sauce with low-fat mayo, fresh lemon zest, lemon juice and fresh dill. It is yummy and you don't need much of it to add tons of flavor. We usually have some sort of fresh veggies like a bunch of broccoli or asparagus and sometimes even a sweet potato or new red potatoes with a little butter and fresh parsley. Brown rice is good too. Eat whatever you want with it.

You don't happen to be single, do you? That post just about made my clothes fall off.

Im actually a woman with a very disturbing addiction to watching The Big Bang Theory - so much that my husband was compelled to purchasing the Bazinga shirt for me that you see in my Profile Pic! LOL!!!!!!

Try different types of fish to see what you like best. I like the flavor of fish, so I don't hide it with BBQ sauce, mayo or anything else. My brother wrecked a salmon once (in my opinion) by covering it in mayo and brown sugar. Wasn't worth eating. I cook salmon with slices of onion and lemon on the top on the grill.

To tell that any fish is done, just make sure the pieces flake away when you put a fork in it. If it stays together or has the darker color, cook a little longer.

SInce I cook my fish on a smoker grill, I don't close the foil all the way, I want some of the smoke flavor in it. Completely covering in foil is to keep it moist. Too hot of heat or over cooking is what makes it dry, so while learning to cook fish, start with completely covering it.

When I cook salmon filets on the grill (without the onion and lemon), I simply start with skin side down. When the skin side is done, it separates from the meat and I flip it for the final couple minutes to cook the top side.

Love the fish from target. I know it sounds weird, but they have frozen wild caught fish. The filets are individually wrapped so easy portioning. I season both sides with salt and pepper, put in foil, top with 2 slices of lemon. Cooks at 350 for about 25 min and done! So easy! Have it with brown rice and veggies.

OHHHHHHH we are basking in the glory of all that is FOOD PORN!!!!!!!!!!!!!!!!!!!!!!!
You would have loved the seafood I prepared this weekend for our BBQ!!! You name it, I had it baby!!!!!!

Diver Scallops wrapped in bacon, thinly sliced garlic shavings, splash of vodka to flame them up with pink pepper (fresh ground peppercorns)

Salmon steaks with a light BBQ sauce made with Dos Equis, real maple syrup, herbs and spices - kissing it with the flame and caramelizing as it cooks... DEAR GAWD....



Cajun-Lime shrimp skewers - we are jumbo shrimp on steroids-jumbo!

I love a good fresh salad of dark leafy greens, colorful pepper strips, thinly sliced red onion, slivered almonds for crunch, cucumber slices, florets of broccoli, carrot peels and a homemade citrusy vinaigrette to splash on top!

I love freshly grilled zucchini with garlic, olive oil, sea salt, black pepper...

Fresh tuna on the grill is another very sexy thing to cook up... I make a Lime-Sesame dressing, on a rather vietnamese approach with fresh thai basil, marinated overnight and then flame-kissed.

Oh dear lord....where do you live...I'm coming over for dinner.....

With all meats, fresh is best. With fish, fresh caught or flash frozen on the fishing boat are really the only way to go.

Fresh, wild caught king or sockeye salmon fillet is incredible. As someone already said, the Copper River (Alaska) run is coming in, and is some of the best salmon you can find.

I do good salmon very simply because I don't want to cover up the taste with any heavy spices or sauces. Light the charcoal bbq. Rub the salmon fillets, skin still on, with olive oil (use a good olive oil). Place on the hot grill skin down and sprinkle a little fresh cracked black pepper and kosher or sea salt. Cover the grill and let cook a few minutes. When the fish is cooked about halfway (and you'll see the flesh turning color from the skin side working up) squeeze a wedge of lime (preference) or lemon over the fillets. Cover the grill again and let finish cooking. Hit with another shot of citrus juice and remove from the grill. NEVER FLIP the fillet. Serve with the skin on or off, your choice.

I'm drooling over the Food Porn thing!

Seriously: GRILL!!!!!!!!!! It keeps the fishy smell out of the house!!

Wild caught salmon is the BOMB!!!! And Copper River is definitely the best, but super expensive. Don't do the Atlantic farm raised unless you have nooooo choice. Did you know they ADD COLOR to make it pink?????????? WRONG!!!!!!!

Any way, we use whole filets cut into four pieces. To prep: a squeeze of lemon, a brush of olive oil then play with your favorite spices: dill and garlic are good for something light. If you want it spicy some cayenne pepper, thyme, black pepper and garlic. For a light smoky flavor try smoked paprika, garlic (seeing a theme here?!) and I've recently found a McCormicks Grill Mates shaker seasoning called Smokehouse Maple that adds just a tiny bit of sweet. Lay on the grill, skin side down and cook for about 8 minutes, flip, remove the skin and it's done!

We also like "fish with heads" trout, although if you can't handle the head thing you can also get it already beheaded! Brush with olive oil, sprinkle with pepper and....you guessed it, garlic salt, lay some sliced onions and thin sliced lemon in the body, wrap in foil and throw on the grill for no more than 10 minutes. Very light, not fishy at all.

Halibut and swordfish are dense fish that have a texture similar to steak. They need to cook just a touch longer. Mediterranian or Italian spices work well with these, or you can "blacken" them. cover with cayenne, thyme, garlic, and black pepper. Heat a cast iron skillet VERY HOT and cook fast!

For sides: a green salad, quinoa, brown rice, fresh beans, grilled onions and asparagus anything light!

Enjoy!