Do you make tasty fish?

For salmon I like a generous squeeze of lemon and some Johnny's seasoning salt and black pepper. Put it under the broiler but don't overcook it!

I have some salmon and some rainbow trout that i want to cook. Anyone have some awesome recipe or idea?

I make a crumb by chopping up some Cilantro/coriander, a small clove of garlic and the zest of half a lemon. Coat one side of the fish, or all if you like. I either panfry it in a tiny bit of light olive oil to get the crumb nice and crispy or put on an oven tray and grill it. So juicy and delicious and the flavours are so fresh.

Salmon is delicious pan-fried just as it is, you don't need to use oil as there is enough in the salmon.

Or you can steam or bake it in a foil parcel:

salmon
thinly sliced spring onion, capsicum, carrot, zucchini (ow whatever veggies you have)
fresh Ginger grated
fresh garlic crushed
1/2 tsp sesame oil
1/2 tsp soy sauce
1 tsp lime juice

Put the fish on a square of foil
Put the veggies on top
Mix all the other ingredients together and pour on top of the veggies.
Wrap it up in a parcel and steam or bake for about 10 mins.

I am becoming quite the fish cook...my absolute favorite (my kids ask for this weekly) is oven fried catfish...

Soak your fish filets (I use catfish but imagine any whitefish would work) in buttermilk with as little or as much of your favorite hot sauce as you desire...I let mine soak about 30 minutes..In the meantime make a breading mix of flour, yellow cornmeal and old bay seasoning...preheat your oven to 475...pour olive oil on a metal baking sheet to coat and leave about 1/2" for fish to "fry in"...put your pan in the oven for about 15 minutes while you bread your fish...take pan out of oven, place fish on pan, it will immediately start to cook...put back in oven for 10 minutes, turn over and cook another 10 minutes..yummy!

For salmon, I coat mine in Adams BBQ seasoing and broil it...great flavor

And my latest addiction...marinate tilapia filets in fat free italian or ceasar/italian dressing for at least 30 minutes, can go all day if you want....dredge filets in italian bread crumbs and broil for 10 minutes on each side...i then put a slice of low fat swiss cheese on top and broil for another minute or 2 till melted...

The simpler the better, IMO. I use the foil packet method....sprinkle with lemon pepper and some seasoned salt, add a little margarine, wrap and bake.

Rainbow trout is one of my favorite things. It's also the easiest to make. I sprinkle it with lemon pepper and put under the broiler for eight minutes. Cleanup is really easy if you line a rimmed baking sheet with foil, and spray it with some Pam.

I like maple salmon, too. However, the last time I made salmon I just sprinkled salt & pepper on it, then squeezed some lime juice over it before putting it in the oven. I made a sauce with light sour cream, lime juice and cumin, and it was really nice with it.

This weekend I'm going to make fish tacos with some tilapia, and use the sour cream sauce with it.

yummy ideas

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I love to make a fresh (or frozen) raspberry teriyaki sauce for my salmon then either pan saute or grill in foil. It's very simple, just mix raspberries and teriyaki in a pan and boil to cook then reduce heat to thicken sauce. Coat salmon and prepare however you like it cooked. I also have used strawberries and it is just as delightful.

I LOVE salmon and eat a LOT of it, especially wild salmon. Honey....follow this super EASY recipe, and your salmon will come out tasting like it's from a 5 star restaurant EVERY time;

http://allrecipes.com/video/159/how-to-cook-salmon/

Trout was for YEARS my favorite fish and i'd always prepare it via almondine. This was my hubby's absolute favorite dish. About 10 years ago or so though, I stopped buying trout, because every time I'd buy it and prepare it--I'd get a fierce headache. Anyhoo, here's a trout almondine recipe that everyone will LOVE and beg for more and more and MORE:

3/4 cup milk
3/4 cup flour
1 tablespoon Basic Creole Spices (recipe follows)
4 skinless trout filets (5-7 ounces each)
Salt
Freshly ground black pepper
8 tablespoons butter
1/2 cup sliced almonds
Juice of 1 lemon
2 tablespoons minced fresh parsley

Pour the milk into a breading tray or wide dish. Put the flour and Creole Spices into another breading tray and stir to combine. Season the filets with salt and pepper, dip them into the milk, and dredge in the seasoned flour.

Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the filets and cook on each side until golden brown, about 3 minutes per side. Transfer the fish to a serving platter.

Add the remaining 4 tablespoons butter to the same skillet over medium-high heat. Swirl the skillet over the heat so that the butter melts evenly and cook until the butter turns brownish, 3-4 minutes. Reduce the heat to medium-low, add the almonds, and cook, stirring gently, until the nuts are toasty brown, about 2 minutes. Add the lemon juice, parsley, and a dash of salt.

Spoon the browned butter and almonds over the fish and serve.

Basic Creole Spices
Makes 1/2 cup

2 tablespoons celery salt
1 tablespoon sweet paprika
1 tablespoon coarse sea salt
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons cayenne pepper
½ teaspoon ground allspice

Mix together all spices in a bowl. Transfer the spices to a clean container with a tight-fitting lid. Store up to six months.


ETA: Excellent yummy and healthy side dishes for both of these:

lightly steamed and herbed asparagus or string beans with a yummy spinach & mixed green salad filled with lots of healthy good things--YUMMY!

Speaking of coconut...using coconut oil really gives fish and seafood a nice taste when cooked in it

Ingredients

5 tablespoons extra-virgin olive oil, plus more for brushing
1 tablespoon plus 1 teaspoon red wine vinegar
1 tablespoon honey
1/4 teaspoon red pepper flakes
Kosher salt
4 6-ounce salmon fillets (about 1 1/4 inches thick)
1 clove garlic, coarsely chopped
1/2 cup coarsely chopped pitted kalamata olives
2 medium beefsteak tomatoes, cut into 1-inch chunks
1 cup sliced celery (inner stalks with leaves)
1/4 cup roughly chopped fresh mint

Directions

Preheat the broiler. Line a broiler pan with foil and lightly brush with olive oil. Whisk 2 tablespoons olive oil, 1 teaspoon vinegar, the honey, red pepper flakes and 1 teaspoon salt in a small bowl. Put the salmon, skin-side down, on the prepared pan and brush the tops and sides with the honey glaze. Broil until golden brown and just cooked through, 4 to 6 minutes.

Meanwhile, put the garlic on a cutting board and sprinkle with a generous pinch of salt, then mash into a paste with the flat side of a large knife. Heat the remaining 3 tablespoons olive oil and 1 tablespoon vinegar, the olives and garlic paste in a small saucepan over medium-high heat until bubbling, about 3 minutes. Transfer the mixture to a bowl and add the tomatoes, celery and mint. Season with salt and toss to combine. Serve with the salmon.

Per serving: Calories 433; Fat 26 g (Saturated 4 g); Cholesterol 97 mg; Sodium 982 mg; Carbohydrate 10 g; Fiber 1 g; Protein 38 g