Cooking Fish?

iVillage Member
Registered: 04-01-2002
Cooking Fish?
25
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. 

iVillage Member
Registered: 04-01-2002
Thu, 01-24-2013 - 3:15pm

The one with capers, fennel bulbs, and fennel fronds, Daisy?   Doesn't sound like anything I'd eat.   Have you tried it?

I think tilapia is pretty dull too but I have eaten it,

iVillage Member
Registered: 10-31-1999
Thu, 01-24-2013 - 3:23pm
Yeah, that's the one but I did put a note on the bottom that said I don't know about the fennel bulb & fronds..... the capers sound good... they're just little salty buds that are briny like an olive). No, I haven't tried it....

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iVillage Member
Registered: 04-01-2002
Thu, 01-24-2013 - 3:55pm

Well, I don't have a whole lemon or a red pepper (I do have a green one at home).  So that one won't work tonight.   No run to the store in my day.   But really, taking out all I don't like would just leave lemon and pepper.   Sort of bland.  

I think I am going to try the Panko one tonight and bake it.   That recipe Daisy posted talked about baking in parchment paper packets.   I do have parchment paper.   I may try that instead of foil the next time I do my olive oil rubbed fillets.

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Community Leader
Registered: 02-27-1999
In reply to: k_roni
Thu, 01-24-2013 - 8:00pm

My son's favorite dish is simple, stovetop, and OH SO GOOD.  Take whatever firm white fish you like, and put it into a med-hot skillet with a couple tbsp butter, a splash of lemon juice, some minced onion, a small can of chopped tomatoes (with juice), some minced celery and bell pepper.  Cover and cook for about 12-15 minutes.  Rotel is a good variation on the tomatoes, if you like some heat.  And this recipe is excellent for tilapia.  

You can also do this in a foil pouch on the grill or in the oven.  But I like the KISS technique of putting it on the stove in my Corning Ware skillet with a glass lid so I can see how it is coming along.  

Have you ever made a gumbo?  Mine uses catfish, shrimp, and oysters but you can mix and match for what you have and what you like.  I season my gumbo with keilbasa sausage and liquid crab boil.  For me, it's all about fish with lots of veggies.  My gumbo has green pepper, celery, onion, bay leaves, chicken stock, crushed tomatoes, okra, the fish/seafood, and dark roux.  

We really need to cook together someday!  

Photobucket
iVillage Member
Registered: 02-12-2002
Fri, 01-25-2013 - 6:52am

I have a cousin that makes a great gumbo.  His is so good I have never tried to duplicate it.  I have made a mean Cioppinoor some call it Zupa Di Pesce.  I have not made it in ages.  I think it's time to pull out the old recipe and whip up a batch.  

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iVillage Member
Registered: 04-01-2002
Fri, 01-25-2013 - 7:26am

I had great success last night.   I did a light amount of Panko.   I think in the past I have convinced myself every inch of the fish must be covered.   I backed off that and it worked better.   I added some dry lemon pepper seasoning, paprika, and garlic salt.  I used Parchment paper to bake them on instead of foil.   I sprayed olive oil spray on the paper before I laid them out.   I also sprayed a little on each fillet. 

Photo

I had a spoon in the picture for a size variable, but I see here it's cut out.   Oh, well.

Here they are after they are cooked.
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The kids inhaled them.   Very, very good.   We didn't have a bite left.

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iVillage Member
Registered: 02-06-2004
Fri, 01-25-2013 - 8:28am

Those look fantastic!  Details please...type of fish, oven temp, cooking temp...

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iVillage Member
Registered: 02-12-2002
Fri, 01-25-2013 - 9:16am

That's the way mine comes out too Tracy!  If I use cod and it is thick I will just put the Panko on the top.  If you like lemon flavor you can put lemon zest in the Panko.  Good stuff!

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iVillage Member
Registered: 04-01-2002
Fri, 01-25-2013 - 9:30am

I buy the bags of frozen swai fillets at Krogers.   They are in the freezer section, usually costs about $7 for a bag.   There are 7-8 fillets in there.  I think.

I quick defrosted them in water (they are individually wrapped in plastic).  I dumped the Panko and seasonings in a pie dish.   Dredged the fillets in that. 

I cooked them on 400°.  At about the 10 minute mark I flipped them.   Baked about another 8 minutes.   When you flip them they will probably fall apart down the middle part of the fillet.   With that you can see the inside and check how they are cooking.

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iVillage Member
Registered: 02-06-2004
Fri, 01-25-2013 - 1:35pm

I am pretty excited about this!  We love fish, but don't cook it often because we have to make sure the remainder of the bones are gone (in case dad didn't get them while cleaning them) and DH doesn't really care to pan fry them.  So this is a great alternative.

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