How do you prepare fish?

for yourself, not the kitties!
 

my nutritionist told me to eat fish twice a week. She gave me some options.. cod, salmon, halibut (And something else I cant remember). Wild caught only.

I've never had fish in my life (until tonight.. I spat it out and threw it away, ugh). I guess fish is an aquired taste. I put oil in tin foil, seasoned with salt and pepper, added some butter to the top, wrapped the foil and stuck it in the oven.

I have cod frozen still, and I figure I'd try another recipe where I can at least eat it. 

Share your fish recipes please??

can you tell us what it was that you didn't like about the cod? was it too strong of a fish taste? or the texture of the cooked fish? are you sure you cooked the fish thoroughly -- i mean, was the fish 'meat' easy to flake with a fork?

always good to have on hand for fish -- tartar sauce. you can make tartar sauce easily, just mix some sweet pickle relish into some mayo -- play with how much mayo and relish, until you reach what is tasty to you.

i've seen recipes for fish tacos that looked good, though i've never tried it. i like salmon steaks (a lot), but never buy them because they're expensive. i also like broiled tilapia or trout with lemon-pepper seasoning sprinkled over it (before broiling). i also like broiled or pan fried fish patties -- salmon, tuna.

Fish is like beer. They're both a acquired taste. I hated fish as a kid. I'd only eat tuna. Now I eat tuna, salmon, flounder, and another type I can't recall the name. Sorry no recipes on hand.

I usually stick with the mild fish.  It is still an acquired taste.  I like tilapia and rainbow trout the best.  My preference is breaded and fried but that defeats the purpose.  I usually broil it with salt, pepper, a little neutral oil, then squeeze a little lemon on it.  When I get it somewhere that does wood fire grilled I do really like that.

I usually pan-fry it in a little olive oil.

Cod is pretty versatile. You can pan fry it, bake it, grill it, poach it, steam it, broil it. Try some of these easy recipies for cod: http://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/cod-recipes

Some types of fish are really delicate so you can only prepare them one or two ways without ruining it. Firmer fish like salmon and tuna can be prepared using a variety cooking methods. Here's a list of different types of fish and how to best cook it: http://www.berkeleywellness.com/healthy-eating/food/article/types-fish

Your tin foil packet sounds fine. Maybe next time add some herbs and a slice of lemon on top to infuse the fish with flavor. Cod can be pretty bland so adding flavor during the cooking helps.

the fish was flaky when I cooked it. very white/transclucent almost and flaky.

thanks everyone for the suggestions!! 

Hope your next try at cooking fish goes well

Now I want some fish for dinner, lol. Guess I'll head over to the little market later this week when the local seafood market sets up a tent in the parking lot with the day's fresh catch.

This Lemon-Pepper Salmon is one is good from Allrecipes.com.  I have made it without the couscous and just put it over rice or with anything else really.  

thank you!!

I am going to try to fry the cod in pan tonight. if I still don't like it, I'll try a different fish. too bad you guys aren't close enough to come teach me, lol

We grill our fish most of the time. Especially salmon.

Rick has a recipe that he got out of a very old Betty Crocker book. It calls for dipping the fish pieces in seasoned milk, then breading with bread crumbs (you could use Panko, if you wanted). Place into a sprayed baking pan, top with a bit of melted butter and bake at 500 degrees for about 15 minutes or until the fish flakes. I'll see if I can find his recipe and post it tonight for you, if you're interested.

We eat quite a bit of salmon over other fish, although I do like tilapia. I know it's a bottom feeder and there are people who won't touch tilapia with a 10-foot pole, but we like it. Also catfish. Shrimp, we eat a lot of shrimp.

Here are some of our favorite fish and seafood recipes.....

Grilled Tilapia with Smoked Paprika and Parmesan Polenta (Cooking Light)

Total time: 30 minutes.
Yield
4 servings (serving size: 1 fillet and 1 cup polenta)

Ingredients
Polenta: 
4 cups fat-free milk 
1 cup quick-cooking polenta 
1/4 teaspoon salt 
1/3 cup (1 1/2 ounces) grated Parmesan cheese 

Fish: 
1 1/2 tablespoons olive oil 
1 teaspoon smoked paprika 
1/2 teaspoon garlic powder 
1/2 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
4 (6-ounce) tilapia fillets 
Cooking spray 
Preparation

To prepare polenta, bring milk to a boil in a medium saucepan; gradually add polenta, stirring constantly with a whisk. Reduce heat, and cook 5 minutes or until thick, stirring constantly; stir in 1/4 teaspoon salt. Remove from heat. Stir in cheese; cover and keep warm.

To prepare the fish, heat a large nonstick grill pan over medium-high heat. Combine oil, paprika, garlic powder, 1/2 teaspoon salt, and pepper in a bowl, stirring well. Rub fish evenly with oil mixture. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Charred Sugar-Crusted Salmon

2 Tablespoons sugar
1 Tablespoon chili powder
1 Teaspoon black pepper
1/2 Tablespoon ground cumin
1/2 Tablespoon paprika
1/2 Tablespoon salt
1/4 Teaspoon dry mustard
Dash of cinnamon

4-6 skinless salmon fillets (4 to 6 oz. each)
2 Tablespoons canola oil
1/4 to 1/2 cup hot Chinese-style mustard or Dijon-style mustard, if desired.

Blend all ingredients for Dry Sugar Rub. Generously coat one side of each salmon fillet with mixture.

Heat oil in a large pan over medium-high heat. Carefully place salmon fillets in pan, seasoned sides down. Cook about 2 minutes to sear, turn fillets over. Reduce heat to medium and continue cooking until fish is just opaque throughout. Serve salmon with mustard, if desired.

Serves 4 to 6.

I brush about one teaspoon of Dijon mustard over the salmon, then coat it well with the rub. 

Tacos by the Sea

Serves: 4 / Preparation time: 15 minutes / Total time:25 minutes

1 can (5 1/2 ounces) chunk pineapple, juice reserved
1 tablespoon plus 1 teaspoon olive or vegetable oil, divided
1 teaspoon salt, divided
Freshly ground pepper
1/2 pound cod or other whitefish fillets
Juice from 1 lime

2 green onions, minced

1 jalapeno or serrano chile, diced, or to taste

1 tablespoon chopped cilantro (I love cilantro, but Dan doesn't, so I used *lots* of parsley instead)

1 teaspoon honey or sugar

8 (6-inch) corn tortillas, warmed

Sour cream, shredded Jack cheese, guacamole, diced onions, optional

Preheat the grill or broiler.

In a plastic bag or container, combine the reserved pineapple juice, 1 tablespoon oil, 1/2 teaspoon salt and pepper to taste.

Add the fish; set aside to marinate while you make the salsa.

In a medium bowl, combine the pineapple chunks, lime juice, onions, chile, cilantro, honey, the remaining 1/2 teaspoon salt, and pepper to taste; let the salsa stand while you cook the fish.

Remove the fish from the bag, discarding the marinade; grill or broil until fish is opaque, about 3 minutes on each side.

Coarsely chop the fish; distribute it among the tortillas.

Top the tacos with salsa; serve with your desired toppings.

Oregano Shrimp

1 1/2 pounds fresh large shrimp, peeled and deveined 
2 tablespoons fresh lemon juice 
1/2 cup bread crumbs 
2 cloves garlic, minced 
2 tablespoons chopped fresh parsley 
2 tablespoons freshly grated Parmesan cheese 
2 teaspoons minced fresh oregano 
1/2 cup (1 stick) unsalted butter, melted 
1 pound angel hair pasta, cooked al dente 

Preheat oven to 325 degrees. Place shrimp in a 9 by 13-inch baking dish. Sprinkle shrimp with lemon juice. Combine bread crumbs, garlic, parsley, Parmesan, and oregano in a small bowl. Sprinkle bread crumb mixture over shrimp. Pour butter on top. Bake 10 to 15 minutes, or until hot and bubbly. Serve over angel hair pasta. Serves four, but can easily be halved for two people.

Trout Meuniere (Our son used to do a lot of trout fishing and when he brought his catch home, he'd cleaned the fish and then I'd make dinner. This is one of our favorites)

6 dressed trout
½ cup saltine crackers or bread crumbs
¼ cup butter or margarine
2 oz. pkg. slivered almonds
½ cup dry white wine
2 Tbsp. lemon juice
2 Tbsp. snipped parsley
Lemon wedges and parsley

Rinse fish; do not pat dry. Roll each fish in cracker or bread crumbs. In large skillet, melt 2 tablespoons butter. Add fish and gently cook 2 to 4 minutes on each side until fish flakes with a fork. Do not overcook. Carefully, using a spatula, transfer fish from skillet to heated serving platter and keep warm. Melt remaining butter in skillet. Add almonds. Cook and stir until almonds are lightly browned. Spoon almonds over trout.

Add wine, lemon juice, and snipped parsley to skillet. Simmer 2 minutes and pour over trout and almonds. Garnish with lemon wedges and parsley sprigs.

Spicy Shrimp Wraps

1 cup salsa
1 medium rip mango, peeled, pitted and diced OR
2 medium ripe peaches, peeled, pitted and diced
1 Tbsp. ketchup
1 envelope reduced sodium taco seasoning
1 Tbsp. olive or canola oil
1 lb. uncooked shrimp, peeled and deveined
6 flour tortillas, warmed (about 8 inches)
1-1/2 cups coleslaw mix
6 Tbsp. reduced fat sour cream

In a small bowl, combine salsa, mango and ketchup; set aside. In a large resealable plastic bag, combine taco seasoning and oil; add shrimp. Seal bag and shake to coat. 

In a nonstick skillet or wok, cook shrimp over medium-high heat for 2-3 minutes or until pink. Top tortillas with coleslaw mix, salsa mixture, and shrimp. Fold bottom third of tortilla up over filling; fold sides over. Serve with sour cream. Makes 6 servings.

NOTE: I really had my doubts about this...with the mango, ketchup and salsa combination. But these wraps really are quite good. We make them with sun-dried tomato tortillas.

Broiled Tilapia Parmesan

(Servings: 8)

Ingredients:
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Directions:
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. 

Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

You've gotten some great tips above there. For salmon, I Like the fresh garlic & ginger combination. I usually just put them in my mini chopper. I drizzle a little olive oil on first, then put about a teaspoon or so of each on the fish. When I use these two, I also like to chop up some bok choy & saute it in a pan w/ some olive oil, & the garlic & ginger as well. It's really good, if you like that flavor combo. The garlic & ginger are great for your immune system too!     

I usually bake it, no oil or foil. I just put my fillets in a glass baking dish and cook for 4 minutes a side on 350. More time for thicker fillets. I usually season with Adobo seasoning. It's for fish and delicious. Adobo, a little pepper and a little cumin.

I'm not a huge fish fan myself but to make salmon edible season it with fresh dill or dried and you need lemon.. lots of lemon. I prefer to use a fresh lemon rather than lemon juice I find lemon juice a tad bit salty and sour.

Draco said:

 
for yourself, not the kitties!
 

my nutritionist told me to eat fish twice a week. She gave me some options.. cod, salmon, halibut (And something else I cant remember). Wild caught only.

I've never had fish in my life (until tonight.. I spat it out and threw it away, ugh). I guess fish is an aquired taste. I put oil in tin foil, seasoned with salt and pepper, added some butter to the top, wrapped the foil and stuck it in the oven.

I have cod frozen still, and I figure I'd try another recipe where I can at least eat it. 

Share your fish recipes please??

Click to expand...

I used to hate fish until I tried fresh fish.

My memories of fish growing up were horrible.  Super fishy smell that stayed in the house for days and days.  Not to mention a gross fishy, almost rotten taste.

About 20 years ago I bought some fresh pickerel  from a girl at work. Her husband loves fishing and they sell what he catches to friends and family.  I bought 5 pounds.   I was really hesitant about cooking it and eating it because all I could think about was that gross fishy smell after my Mom cooked fish.

Wow! Was I ever surprised!  There was no awful smell. And the fish tasted fresh and clean, with no gross fishy taste at all.  Ever since then I've been hooked.   I only ever buy fish from the butcher or fish monger now, and it has to look and smell fresh. If there is any kind of fishy odour, it's not fresh fish.

All I do when I cook it is put it into foil with some Becel on top, some citrus pepper, lemon slices, a bit of lemon juice and some fresh dill, or dried dill weed.  Then bake it in the oven until it's done.  Fish doesn't take that long to cook, 20 minutes or so at 350 depending on how big the fish is.

I also love smoked fish.  My uncle used to smoke Goldeye; it was sooooo good!  I often buy smoked salmon and smoked Goldeye when it's available at the fish store.   When I cook it I do it the same as I do other fish as described above.

It depends on what kind of fish it is.

My favorite is fried fish, which I generally do with trout or flounder fillets. With salmon, I grill it.