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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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.
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?
Well I am glad to see you both like my suggestion of breading and "oven frying" the fish - LOL!
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.
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.
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.
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!
Those look fantastic! Details please...type of fish, oven temp, cooking temp...
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.
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.
The kids inhaled them. Very, very good. We didn't have a bite left.
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