What is a healthy way to cook fish?!
Answers: I like cod and talapia. I don't want to use alot of oil. If I don't use oil the fish sticks to the pan and when I turn it the fish falls apart. I get a big mess. Can anyone help?
Fish is very delicate and if overcooked it comes apart.Here is what i like to do with fish,in your pan make a layer by slicing 2 large onions,season your fish and place it on top of onions drizzle a few drops of olive oil and some lemon juice ,you don't t need to turn fish over, Very delicious way of eating fish and don't be afraid to eat olive oil ,your heart and your body in general functions better with the right lubrication.
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grilled, broiled, baked, steamed, smoked, poached....
Grill it ;)
Grill it. Put some foil on the grill and poke a couple of holes in the foil to let the smoke through. Enjoy. If you have a sturdy fish like shark or swordfish you might only have to put a little olive oil on the grill.
I love to cook talapia in foil pouches in the oven. Get a big sheet of foil and fold it in half, then place some vegetables like potatoes, carrots, onion, asparagus, zuchinni, peppers whatever you like on the bottom. Lay you fish on top and season how you like it. Put in a couple pads of butter or margerine and a spoonful of water. Fold the foil up into a pouch sealing the ends really well and bake it at 375 for 20 minutes or so. Enjoy :)
Bake it on a low temp about 275 for an hour
I spice up a bowl of flour using anything from garlic and onion powder to cyenne pepper. Roll the fish in the flour. I then dip the fish into a bowl of eggs and then roll in Italiand bread crumbs and parmesan cheese. I coat a baking dish with PAM or some olive oil and bake until the fish are firm (usually aroun 375 degrees). You can experiment with what spices you like in the flour.
Good Luck.
olive oil the fillets lightly, flip when one third to half cooked.
Cook it in a foil packet
Tilapia & Sweet Corn Baked in Foil
2/3cup fresh or frozen corn kernels
1/4cup finely chopped onion
1/4cup finely chopped red bell pepper
2cloves garlic, minced
1teaspoon chopped fresh rosemary or 1/2 teaspoon crushed dried rosemary, divided
1/2teaspoon salt, divided
1/4to 1/2 teaspoon black pepper, divided
2sheets (18X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray
2tilapia fillets (4 ounces each)
1teaspoon olive oil
Preparation: 1.Preheat toaster oven or oven to 400°F.
2.Combine corn, onion, bell pepper, garlic, 1/2 teaspoon fresh rosemary, 1/4 teaspoon salt and half the black pepper in small bowl. Spoon half the corn mixture onto each sheet of foil, spreading out slightly.
3.Arrange tilapia fillets on top of corn mixture. Brush fish with oil; sprinkle with remaining 1/2 teaspoon fresh rosemary, 1/4 teaspoon salt and black pepper.
4.Double fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place packets on toaster oven tray or on baking sheet.
5.Bake 15 minutes or until fish is opaque throughout. Remove packets from oven. Carefully open one end of each packet to allow steam to escape. Open packets and transfer contents to serving plates.
Recipe Tip: For a special flavor, roast corn and red bell pepper on foil-lined baking sheet, lightly sprayed with nonstick cooking spray, in 450°F oven for 15 minutes or until slightly brown, stirring once. Then proceed with recipe as directed above. Note: Heavy-duty foil can be substituted for the parchment paper. To serve, remove fish and corn from foil.
Blackened Fish
Ingredients-
1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon salt
3/4 cup unsalted butter, melted
6 (4 ounce) fillets trout
1/4 cup unsalted butter, melted
Preparation-
In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.
the best way to eat tilapia is not fried but grilled,
stuff it with diced tomatoes, onions, ginger and wrap it in banana leaf, then grill it. really filipino!
You could either rub the tilapia with a bit of olive oil (or spray with olive oil Pam) and coat with Panko and some salt; sprinkle with some oregano or thyme, and bake it on a pan, lined with foil and sprayed with Pam ... But, the easiest way is to BBQ fish, although a firmer fish (salmon, halibut, swordfish, shark work best)
BBQ SALMON
lightly rub with olive oil (or spray with olive oil Pam) on both sides. Sprinkle with Creole seasoning (or seasoning salt) and lots of dried dillweed. Grill 5-8 min on each side. Serve with this sauce: 1/2 c. Creole (or spicy) mustard; 1/2 c. either sour cream or mayonnaise; 2 TB. dried dillweed