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
Thu, 01-24-2013 - 7:01am

Friday is using fish night in our house.  Like you Tracy I do not care for salmon.  I love grilled swordfish or grilled tuna steaks.  I usually toss them on thr grill "naked".  Sometimes I will toss them in a teriyaki marinade. Now that is in the summer when I can actually grill outside and not when it is below zero like it is right now.

I also make a lot of scrod (cod) and flounder.  The scrod I bake in the oven a couple of different ways.  The way we like it the best is breaded lightly with panko bread crumbs seasoned with lemon rind and black pepper,  I press the fish into the bread crumbs then put it on a cookie sheet (with sides) lined with aluminum foil that has been lightly sprayed with oil.  I then drizzle either melted butter or olive oil (I use lemon infused olive oil if I have it on hand) then bake in the oven.  I sometimes just put it in a baking pan and top it with fresh lemon juice and dill and bake.  For the flounder I wrap the fish around a hunk of frozen spinach souffle and then pour a can of cream of shrimp soup over it and bake it.  I also do a lot different things with shrimp.

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iVillage Member
Registered: 02-06-2004
Thu, 01-24-2013 - 10:56am

We usually only make pan fish (bluegill, perch, crappie and other little fresh water fishies).  The reason being is that my dad is an avid fisherman and their freezer is a never ending supply.  We make fish on Fridays in Lent more than any other time of the year.  We usually bread in cracker crumbs (super, super fine) and pan fry. 

I would love to try new kinds and I love the tips you've given.  I do have a question.  Can you give temps and times of how you do it in the oven?  I might even surpise the fam this weekend and try something new!

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iVillage Member
Registered: 02-12-2002
Thu, 01-24-2013 - 11:25am

It depends on the fish on how hot the oven temp.  But usually 350 for about 20 - 30 minutes depending upon how thick the fish is.  You can actually bread it like you do and "oven fry" it.

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iVillage Member
Registered: 04-01-2002
Thu, 01-24-2013 - 11:26am

I tend to use a hotter oven; like around 400°.   I'll likely bake mine tonight because it's brutal cold out there with the wind.   I'll time it then. 

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iVillage Member
Registered: 02-06-2004
Thu, 01-24-2013 - 11:30am

Let me know how thick your fish is too Tracy.  Our pan fish can't be but 1/4" thick.

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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

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: 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: 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: 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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