Fish...

[teebee]

Anyone have some good & somewhat simple fish recipes??? I''m really trying to make an effort to include more fish in my diet since it is soooo healthy... But I''m soooo not a fan (unless it''s fried!! haha, guess that defeats the purpose!!).

The only kind of fish that I''m really crazy about is halibut but I don''t know how to prepare it. Usually, whenever I cook any sort of fish I totally overcook it (on purpose b/c anything too moist or not firm grosses me out) and then I smother it in really spicy home-made pico de gallo to overpower the fishy texture/taste... But that technique gets old!!

Suggestions? I just wish I could love salmon, trout, snapper, orange roughy, etc. like everyone else!!

 

[tanuki]

I don''t have a recipe offhand but what works well is cooking fish in the parchment bag that you can buy at some stores.
You throw in the fish, some vegetables, some lemon and herbs and then close it in the bag and it steams in the oven inside the parchment bag.

 

[Mara]

I adore fish but we can never seem to make it like the pros do at the restaurant..hmm!!

I like seabass, halibut, orange roughy and tilapia as my big fish choices. The reason is that I don''t like ''fishy'' fish and those 4 seem to be the least fishy for me. Seabass is so good when prepared at a restaurant typically but I can''t seem to make it very good at home.

Orange roughy tastes like butter, so it''s really easy to get a tasty fish day out of that, just put some cajun seasoning on it and grill it and it''s very flavorful. Tilapia is also a very light tasty fish, we also do cajun on it or maybe a dill thyme or something like that, I use mostly spices for the fish.

A yummy fish at our local place is coconut crusted or tortilla crusted tilapia and it''s YUMMY. We just grill it and the outside crust gets all crispy, yum! But it''s not AS healthy as it is without the crusted stuff on it, but it''s still not too bad, something like 10 grams of fat for an 8 oz serving. We eat it with salad or veggies and it''s good.

One of the best seabass we have ever had, we get it often at this Singaporean restaurant, it''s a ginger steamed seabass in a banana leaf with some sort or broth and wild mushrooms, ITS SO GOOD...I tried to replicate it at home with parchment and it was so not the same, drat!!!

Good luck though. We try to eat fish and chicken at home 3-4 times a week, but it''s so much easier to make chicken IMO than a really good fish!

 

[cnspotts]

Fairly often we make fish tacos using Tilapa (think Baha Fresh). Vary cooking the fish by blackening, pan fry with salsa, oven baking, or deep battered fried (not often tho) and you definitely have to use cabbage, and lime to really make it work. Tilapa is very mild, rarely fishy and has a good texture. Use soft corn tortillas, avacado, onions, salsa and water else you like for tacos.

My favs are

Marlin
Thresher and Mako (shark)
Tuna
Monk
Grouper

 

[teebee]

Thanks!!

I agree Mara - I think that one of my biggest objections to fish is that I can''t ever prepare it to taste even 1/4 as good as it does in a restaurant & that''s very aggravating. We eat a lot of chicken - it''s hard to mess up chicken too badly so I cook it often. FI is a hunter so we also eat a lot of deer and elk meat - it took some getting used to but they are ultra lean meats so very healthy (not enough fat to even make burgers - patties won''t stay together & just crumble - so great for chili, spaghetti sauce, etc.). That crusted tilapia sounds delicious - that is a fish I eat at least a few times a month, but keep falling back on the same old recipe & never try anything new.

Last night FI cooked some trout that he''d caught this weekend - it was actually pretty good - decent texture & not too "fishy" flavored. Although I did kinda smother it in lemon juice!!

I have a few frozen Tilapia fillets in the freezer and I''ve picked up some new spice mixes so I think I''m just going to have to do a little experimenting with and my Foreman grill next weekend. There is also a nice fish market close to our house so maybe I''ll pop over there and get some tips.

cnspotts ~ YUM - I do love fish tacos & can''t figure out why I haven''t thought of making them at home??? Considering I already use a ton of pico de gallo, lime juice, cilantro, etc. when cooking I''m not sure why that never ocurred to me - I will have to give that a shot - I know FI would enjoy it. One of my favorite things in Mexico are the fish taco stands!! Oh, and I looooove shark & grouper b/c their texture is much more firm & dense - as well as tuna. Good suggestion.

 

[eks6426]

I''m not the world''s best fish cook either but I keep trying. I just tried a recipe a couple of weeks ago for fish and it was a hit! The recipe called for red snapper but I couldn''t find it so I used tilapia.

Preheat oven to 450

In a rectangular baking dish put the following:
1 thinly sliced leek
1/2 a green pepper chopped
2 roma tomatoes diced

Put 4 fish filets on top of veggies.

Mix 1/2 cup whole wheat breadcrumbs and 1/2 cup crushed potato chips
Add 1/8 teaspoon cayenne pepper and paprika. Mix well.

Melt 1/4 cup of butter & mix into breadcrumb mixture. It should be crumbly. I add a little butter at a time to try to use the least amount possible...just get it to the crumbly stage.

Lightly press mixture onto the top of each fish filet.

Put dish in oven. Cook about 10 minutes for each inch of thickness counting veggies, fish & topping. For me this was about 20 minutes.

The veggies steam and make a great side-dish and the fish was crunchy and good. Even my kids will eat the fish.

 

[caligal]

Island Dreams- that sounds yummy! Teebee- I too had issues with fish. I use an inside grill (Foreman) and grill salmon seasoned with dill and onion salt. I burn the heck out of it on my gas grill, but it turns out super yummy on the Foreman with this simple seasoning! I serve it with a lime cilantro dressing I bought at Von''s- could also use a ranch or tartar sauce.

 

[fire&ice]

I like Tilapia, Halibut & Tuna. I prepare them similar. Mixture of mayo, lemon juice & butter - pour on top turn - pour on bottom. I don''t use the Mayo w/ Tilapia - just a little lemon & butter under the broiler. I do like my fish well done. I find that tilapia usually stays moist & doesn''t dry out as much. Fresh Tilapia is easy to find here - so it''s my prefered (Also, Costco sells Fresh tilapia here at a decent price.) I like to serve w/ a Basmanti rice cooked in chicken stock w/ some herbs.

 

[Rank Amateur]

Grilled salmon is a mainstay at our house.

Much to our surprise, the price is reasonable and the kids love it.

 

[sunkist]

I made this for my Bf and we loved it! Easy to prepare too...

Caribbean Fish in a Packet

Total time: 30 mins
Servings: 2

2 sheets aluminum foil, 12x24 inches
2 5 or 6 oz firm fish fillets (I've used Salmon or Tilapia)
1 small tomoato or bell pepper, thinly sliced
2 tablespoons olive oil
3 scallions, chopped (or onions, whatever...)
2 tablespoons chopped fresh cilantro
juice of 1 lime
1/2 fresh chile, minced, or a few dashes of Tabasco
dash of salt and ground black pepper

Preheat oven to 450.
Fold each sheet of foil over to make a square of double thickness. Brush a little olive oil one triangle corner of each square. Rinse the fish and prepare all ingredients.
Place half of the fish on each square. Top with tomato or bell pepper, sprinkle with olive oil, scallions, cilantro, limejuice, chiles, salt, and pepper. Fold foil over to make a triangle and fold up loose edges to make air-tight packages. Bake for 20 minutes. Check to see if fish is cook, avoiding steam released from packet.

(Sometimes I also put the fish on a bed of rice within the packet. It's delicious! We are food nuts so we took pics

. I'm going to be brave and share them with you!!)

 

[Mara]

sunkist that looks yummy, i think we will try it on thursday!!! love the cute pictures..haha.

 

[eks6426]

sunkist...that Caribbean fish sounds yummy. Can''t wait to try it. Thanks!

 

[sunkist]

Enjoy!!