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. 

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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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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: 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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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 - 3:15pm

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,

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iVillage Member
Registered: 10-31-1999
Thu, 01-24-2013 - 3:11pm

Tracy, I posted a fish recipe one day this week over in the main dish section.... check it out if you haven't already.  I am not a big fish eater either... at least not at home.  But, I have grilled salmon and fried lots of panfish like Susan.

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iVillage Member
Registered: 02-12-2002
Thu, 01-24-2013 - 12:16pm

I have tried making Tilapia at home and just have had no luck with it.  I have tried all different recipes. I have had it in restaurants and liked it.  But just not at home.  It is cheap but like you said Gaye it tastes blah.

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iVillage Member
Registered: 02-12-2002
Thu, 01-24-2013 - 12:07pm

I have used a 400 degree temp and also a 375 degree temp.  It cooks a little faster in the hight temps but not by much. 1  1/4 inch at 375 should take about 10 minutes.  It is done when it flakes with a fork.

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iVillage Member
Registered: 11-01-1999
In reply to: glebou
Thu, 01-24-2013 - 12:03pm

Tilapia on its own tastes like cardboard.  It needs lots of seasonings or some kind of salsa.  It would lend itself well to fish tacos.

Healthy, lean, cheap, readily available -- but not very exciting.

iVillage Member
Registered: 12-16-2004
Thu, 01-24-2013 - 11:57am

You can bread swai or coat it with parmesan, you can make  tacos of it and also stews.

if you eat talapia, then my friends says this is yummy.

http://fishcooking.about.com/od/fishfilletrecipe1/r/Mexican-Cornbread-Tilapia-Casserole-Recipe-How-To-Make-A-Tex-Mex-Tilapia-Bake.htm