What kind of fish can you recommend to eat...?!


Question: for someone who doesn't like anything but shrimp, lobster, crab legs? I'm trying to incorporate more fish in my diet (due to health reasons) but I'm not wild about the flavor. Also, any recipes you can share would be wonderful! Thanks


Answers: for someone who doesn't like anything but shrimp, lobster, crab legs? I'm trying to incorporate more fish in my diet (due to health reasons) but I'm not wild about the flavor. Also, any recipes you can share would be wonderful! Thanks

I am just like you...I love my shellfish, and hate all others because of that "fishy" taste. I know it's healthy to eat fish, and wanting to eat more of it, I've started buying mahi-mahi. It's a sweet tasting, mild flavored fish. I eat it grilled, marinated in citrus juice. From one fish hater to another...you'll really like it. Here's a good recipe with a mango salsa:
http://www.foodnetwork.com/food/recipes/...

tilapia is a great fish for those who aren't crazy about fish. Its very mild

EDIT
here are a couple of recipes to try
Baked Tilapia with White Wine & Herbs
2 fresh Tilapia fillets, approximately 8-10oz each
150ml (1/4pint) medium white wine
1-2 cloves garlic, finely chopped
4 tablespoons freshly chopped mixed herbs
6 salad onions, diagonally sliced
salt and freshly ground black pepper
1/2oz butter
1 teaspoon cornflour, blended with a little cold water
2 tablespoons creme fraiche
Arrange the Tilapia side by side in a lightly oiled roasting tin or ovenproof dish.
Pour over the wine, then sprinkle over the chopped garlic, most of the herbs, the salad onions and seasoning to taste. Place half the butter on each fish.
Cover with a sheet of lightly oiled foil, seal in the fish then bake in a preheated oven 350F, for 30-35 minutes.
Transfer the Tilapia to a serving dish and keep warm. Pour the juices into a pan, stir in the blended cornflour and simmer for 2 minutes. Stir in the creme fraiche, pour over and serve immediately, sprinkled with the remaining herbs.
Cooking Time: Approximately 35 minutes Serves: 2

Recipe from American Tilapia Association


TILAPIA with Lemon Marinade
Coat the tilapia filets in a lemon based marinade like Lowry's or "Ken's Lemon and Pepper" then lightly flour the filets, dipping them in flour that has a touch of salt and pepper. In a frying pan (I like to use cast iron because that gives it a nice texture while baking/frying) coat the bottom with about a Tablespoon and a half of olive oil. Place about five coated filets in the pan, then take about a half a stick of pure butter and divide it up into little pieces all over the top of the fish. Let it get a bit crispy on top, watch closely to be sure it doesn't burn.
Bake for about twenty minutes at 400 degrees, then turn it and put a little butter on the tops and broil for about five minutes on the top shelf of the oven. That's it! REALLY GOOD stuff! People who hate fish love this dish...guaranteed satisfaction even with the kids


TILAPIA Texas Style
Sam's Club is now selling bulk fresh tilapia fillets in Texas. I didn't know what it was (neither did the meat counter personnel!) until I searched the web and found your site. I have my own recipe to contribute - it's quite easy and very good.
One fresh, cleaned, thin, Tilapia fillet per person
Dredge the fillet in a beaten egg, and coat with bread crumbs (both sides)
Season to taste. I like a little fresh ground pepper, maybe a bit of lemon. Flavored bread crumbs ie. Italian seasoning or garlic are fine. Choose what you like.
Lay the fillet flat, and place sliced or shredded Jarlsberg cheese over the top
Roll the fillet (like a swiss roll) with the cheese inside, and secure with a toothpick
Bake at 375 F for approximately 25 minutes

An easy & tasty way to make fish:
Buy frozen fish fillets (not battered or breaded) in cod, haddock or other. It comes in one rectangular block. You don't have to thaw it. Butter a pan. Put the frozen fish in. Sprinkle Montreal Chicken spice on the top. Bake according to directions (25 min, I think). Squeeze a little lemon juice on after cooking. If you still don't like it, try it with tartar sauce (mix Miracle whip, sweet relish, a tiny bit of mustard).

Hi, Peach. Go to Amazon.com and buy a couple of SAVU smoker bags. Get a salmon fillet and follow the directions on the bag (they're incredibly simple). They come in either Hickory or Alder and there's no mess to clean up. You just throw the bag away. I did a 2-lb. salmon fillet last week and even though my husband and daughter hate fish, they couldn't get enough of that salmon.

The directions say to put it in dry, but I reduced some apple juice with a couple of garlic cloves and glazed the salmon with it. It was fantastic! Next time, I think I'll try reduced beer with grainy mustard. Yum!

The mildest of white fishes are best for those who are not wild about the fish taste. I recommend tilapia, flounder or mahi mahi, Corvino if you can find it. I just brown filets in butter, salt & pepper and serve.

Tilapia is probably the mildest you can find. Alot of people eat it cause it is less "fishy". Bake it in lemon and butter.

Salmon, Tilapia, and trout. Try croaker and tuna too, but only if you want to. The big ones are salmon and tilapia, though, for the Omega 3 you need.

Talapia, Cod, Halibut, Haddock, Snapper etc. Avoid Bluefish, Catfish (high cholesteral like red meat) and Salmon due to stronger flavor.

Any of these fish can be broiled or Barbequed or even George Forman grilled with your favorite spices. There is no rule saying that you can't stuff a piece of fish with shrimp, crab or lobster meat either, so try it! This sounds interesting:

http://www.bostonmarket.com/chefspage/re...

Salmon is the best. Has a lot of protein and good Omega fats. If you are doing it for health, do not cook in butter and stay away from fried fish. Talapia is a milder fish, but I choose Salmon for it's Health benefits.

I usally season my Salmon with Season All or Chef Tony's. Grill it or Smoke it on my smoker. I leave the scales on and it serves as a liner to keep the good old juices from dripping out and drying the fish. Then you can scoop it right off of the skin and scales with a fork.

Try to avoid big Tuna steaks. They usally have a lot of Mercury in them. Also, be careful if you are buying Grouper. Know your source or you will end up with Asian Catfish.

If you want fresh water fish, nothing like a good Florida Bass. Beautiful white meat and not as fishy tasting. I usally catch my own.

Have a good day.

I'm a sea food lover my self I like just about all the fish.You could try salmon,trout,or even catfish they all are great.here is the best cooking tip.If you eat fresh water fish salt it BEFORE you cook it.''sea salt works best'' It takes more salt then you might think,and don't over cook it, think of cooking fish like med. rare...i admit my favorite is sushi.but for deep fry catfish 1:put some cooking oil of your choice in a deep pan,put plenty ''but not to much that it boil over'' start heating the oil.2:wash your fish ,then lay flat out in a pan,cutting board,ect. salt both sides 3:pour some yellow corn mill in a bowl ''big enough to hold you fish pieces''4: check you oil make sure it's very hot BEFORE adding fish.just pinch off a very small piece of your fish and drop it in if it fry's as soon as it hits the oil then its ready.5:put one piece of fish in the corn mill cover both sides,shake off excess drop into hot oil repeat with about 5-6 pieces at a time 6:cook for about 2-3 min FISH COOKS FAST if your mill is GOLDEN its ready if its brown then its over cook but still good.hope this helps good luck,now I'm hungry lol

Grouper is a very mellow tasting fish. I serve it in our restaurant and our customers just love it. Best flavor is deep fryed in peanut oil with a slight breading mix I use zatarans.
For health grilled or broiled is best. Simply baste with a garlic,butter(never margarine) and lemon. Enjoy.

copied and pasted the recipe.
I didn't know that there was this specific name for this fish :)
But I guarantee, fish tastes amazing on fresh loaf of bread,,,
Finland
Freshly-Salted Salmon (Graavilohi)
Preparation time: about 25 minutes
Salting time: 1-3 days
Not suitable for freezing

Large piece of salmon, about 4-1/2 lb. (2 kg)
1/3 cup (1 dl) coarse salt
4 Tbsp sugar
3-4 tsp roughly-ground white pepper
Plenty of fresh dill

1. Fillet the salmon unless bought ready filleted. Do not, however, remove the skin.

2. Wipe the fillets with paper towels without rinsing.

3. Place one of the fillets, skin side down, on the bottom of a dish sprinkled with salt. Place the other fillet, skin side up, on top. Sprinkle the rest of the salt and dill over the fish. Cover the dish tightly with aluminum foil. Put a small weight on top and store in a cool place for 1-3 days.

4. Scrape off the seasoning and cut the fillets, leaving the skin intact, into thin, oblique slices before serving.

Hint: Freshly-salted salmon does not require any sort of dressing, especially when served at Christmas. However, mustard dressing goes very well with this dish.

Prepare as follows, just before serving: Mix together 3 tablespoons darkish prepared mustard, 2 tablespoons sugar and 4 tablespoons wine vinegar. Add 3/4 cup (2 dl) oil, preferably olive oil, in a thin stream beating continuously. Last of all, mix in plenty of finely-chopped fresh dill.s

Blue fish is wonderful, it is like meat. It is dark, has a wonderful tasting skin. Its just fabulous!





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