What kind of fish can I cook with that doesn't have that fishy taste to it?!
What kind of fish can I cook with that doesn't have that fishy taste to it?
Any recipes included would be a big plus! Thanks.
Additional Details2 weeks ago
lisa you make me sick.. No offense.
Answers:
2 weeks ago
lisa you make me sick.. No offense.
Buy fish that is very fresh. If the fish is whole, look at the gills. The gills should be red, not dark maroon. And the eyes should be clear, not hazy or milky looking. Press on the fish (whether fillet or whole) and then remove your finger. If the indentation pops back out, it is fresh. If the indentation remains for awhile, it's not. Smell the fish. If it smells fishy, it's not fresh. If it just smells clean, it's fresh.
As far as a kind of fish goes, I like sand dabs. They're a small saltwater flatfish. The flavor is unique. Serve with lemon wedges and tartar sauce, and bake the dabs.
Salmon! Or Tuna Steaks.
Tilapia:
INGREDIENTS
* 4 tilapia fillets
* 3 tablespoons fresh lemon juice
* 1 tablespoon butter, melted
* 1 clove garlic, finely chopped
* 1 teaspoon dried parsley flakes
* pepper to taste
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
2. Rinse tilapia fillets under cool water, and pat dry with paper towels.
3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.
all fish taste fishy......
white fish..
Easy appetizer recipe. take swordfish, cut into pieces. dip in lemon and place thyme and garlic on top of fish pieces. Wrap in one leaf of spinach. Then wrap the whole thing in prosuito. Heat up frying pan add olive oil generously to pan, then cook. Quick easy but very impressive.
white COD, its the least fishey
make sure its fresh
then maybe coat it in bread crumbs or cornstarch, a little paprika is nice
then pan fry in olive oil
or put some cheese on it
or just bake it and put lemon on it
mahi mahi
I like to make tacos w/ it
Rub the fish w/ chili powder and broil it, then squeeze lime juice over it
Make a pineapple salsa-
pineapple, cucumber, roma tomatoes, red or purple onion, jalapeno(optional), cilantro, and a little more lime juice
Use flour or corn tortillas and monteray jack cheese
Certain firm flaky fish filets have less "fishyness" than others. By coincidence I am making one, tilapia, tonight, being simply cooked in a heated - but not bubbly or browned - lemon butter (with the butter being sweet cultured; if you live in the States where it is almost impossible to find cultured butter without paying an arm and a leg I grieve for you but you can substitute regular sweet cream sweet butter and it is almost as good), almost like poaching it; it is a simple recipe common in Switzerland, Germany and Alsace for cooking the local lake perch there.
For our wine we will be enjoying a wonderful B.C. Okanagan Valley pinot gris.
(We are saving the lobsters bought today - an an incredible price cheaper than I have seen in years - for tomorrow).
I like ocean perch. I buy the frozen filets. when I thaw them Spray a baking dish with non stick spray. season the filets with salt, pepper and lemon juice. Place in dish and spinkle with chopped onion and add a can of cream of mushroom soup with only half the milk. I usuall will add a couple of lemon slices on top for color and flavor and bake at 350 for about 45 minutes. steamed carrots and salad make good sides.
Dover sole is your best bet...extremely mild and wonderful. Tilapia and cod are my next suggestions...both still mild, white fish, just make sure they are very fresh.
Just adding a touch of butter for richness, a little salt and pepper to taste, and a squeeze of fresh lemon juice is the best and easiest way to flavor fish. I like to pop mine under the broiler - you will use less oil or butter that way, but you can also saute it in a pan on the stove.
Cooking fish on a cedar plank on the grill is also a great way to add a little flavor, and it's super simple.
You want to cook fish just until it's flaky...overcooking will make it chewy and lose some of it's flavor!
Chef in training gave you a superb answer. Hope you try it.
well someone said salmon....but salmon is very fishy......i would go with orange roughy, tilapia, cod, halibut, or sole....to name a few