Cooking Fish?
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| Thu, 01-24-2013 - 6:30am |
I am really working to eat more fish. I love the way I cook it now, but I don't want to burn out on it or have the kids burn out on it.
What cut of fish do you cook? How do you cook it?
Mine has been swai lately, but also like any other mild white fish. I don't like salmon. I posted my recipe, such that it is, in the Main Dish folder a few weeks ago. I usually rub a little olive oil on it, season with salt and paprika and a little lemon juice. I wrap the fillets in foil packets and grill it. Or I bake it on a high temp if it's raining or 10° outside and I don't want to go out to grill.
I plan on making fish tonight and would love a new way to make it. My last new recipe came from Pinterest. It had a ton of ingredients, many steps, took a long time, and was a bust. Ugh.
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I think they will all like it, Susan. I could tell my kids they were eating it again tonight and they'd be okay with it, Be use to use the paprika as I think it gets a lot of color from it.
Well I am glad to see you both like my suggestion of breading and "oven frying" the fish - LOL!
We generally cook Perch or Bass that we catch ourselves or buy locally. I don't often buy fish in the grocery store. What kind of fish is Swai and where is it from?
Hello Francis and welcome to Q&E. We are happy to have you here.
Swai is an Asian white fish, often compared to catfish. It has no hint of a muddy flavor though. I love it. I found this online.
Swai is a white-flesh fish (typically available in fillet form) with a sweet mild, taste and light flaky texture that can be broiled, grilled, or coating with bread crumbs and fried, according to experts. It can be prepared simply, but also takes well to sauces. A 3.5-ounce serving of plain fish contains around 90 calories, 4 grams of fat (1.5 saturated), 45 grams of cholesterol and 50 milligrams of sodium. Not bad.
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