recipe request: fish!

KellyC · Posted: Tue Jun 19, 2007 12:11 pm Post subject: recipe request: fish!

I don`t like fish. I have never liked fish. Jeremy LOVES fish. I hate cooking fish because I don`t know what I`m doing, and the whole house ends up stinking of fish which totally turns me off and I end up not eating at all.

However.. I find I am eating too much red meat lately.. and I need a change. My FIL is constantly fussing at me to eat more fish because it`s oh so good for us.. I will eat tuna from a can, mixed with pickles and mustard, and sometimes other veggies but that`s pretty rare.

So, if anyone has any advice, suggestions and recipes for a fish-hater, please, chime in, it will be most appreciated!

cheers,
Kelly

Serendipity · Posted: Tue Jun 19, 2007 12:37 pm Post subject:

Talapia is a very mild fish. If you buy it fresh, it doesn't even smell like fish.

I put it in foil with tomato slices, zucchini, slices, a bit of onion, sprinkle with paprika and bake for about 15-20 minutes @ 350.

Mike · Posted: Tue Jun 19, 2007 1:02 pm Post subject:

I also use Tilapia. Its moist and has great flavor. I broil it with salsa, or bake it with a little garlic and lemon.
Another way is to do the mixed veggies thing and just add chucks of the fish to it kinda like a stew (using the things Jo mentioned plus mushrooms).
Hope these help Kelly.

CaribGirl · Posted: Wed Jun 20, 2007 5:12 am Post subject:

I am not a fish lover either and share your sentiment about it stinking up the house. I have found, however, that grouper is very mild and I can cook it on the stove in a pan with a little olive oil flavored non-stick apray and it is quite good. I have always heard that if you first soak your fish in milk it will not stink up the house. I don't know how that would work with MF, but you can use that tip for future reference.

Unca_Tim · Posted: Wed Jun 20, 2007 8:37 am Post subject:

A little dry rub with Cajun spice on Salmon is yummy.

It's barbque season too. Saves stinking up the house....

DogMa · Posted: Wed Jun 20, 2007 9:34 am Post subject:

I use tilapia a lot, too. I usually grill it on my Foreman-type grill with either some seasoning or a little sugar-free teriyaki sauce. You might also try the meatier fishes, like swordfish, shark or halibut. Or how do you feel about shrimp and scallops and other shellfish?

I can't stand salmon, though. Talk about stinky - I can't even be at the same table as someone who's eating it.

Elizabeth · Preferred Member #20 Club Joined: 03 Aug 2006 Posts: 562

I make mine like Jo does with the foil. I don't like my house smelling like fish either so I make mine on the grill in the foil. Use a cooking spray on foil, wrap in a pouch with veggies and seasonings, set grill to medium and put the fish on top shelf.

KellyC · Posted: Fri Jun 22, 2007 9:04 pm Post subject:

I'll try the tilapia and the grouper then.. i don't care for halibut.. shark i've had but it's expensive, same with swordfish.. i really want to try tuna steaks, but they are very expensive, so i'm saving them for a special occasion.

cooking with salsa is a great idea, i'll try that for sure, it seems like that would mask the fish smell and flavour well..

for other seafood, I like shrimps ok, cooked with garlic and spritzed with lemon theyre' nice.. but i dont' like to cook them, again, the smell bothers me. calamari i love, but of course we can't have them on MF.. at least not the yummy battered and kind anyways.. scallops i like as well, but i can only eat one or two medium sized ones, and the poissonnerie doesn't like selling small amounts like that.

thanks for the suggestions y'all

bikipatra · Posted: Sat Jun 23, 2007 4:38 am Post subject:

Mike · Posted: Sat Jun 23, 2007 5:52 pm Post subject:

Or those who had 1 year, 10th grade, 1985.

I remembered that fish and poison are only 1 extra "s" different from each other. For some, it basically is the same though....

KellyC · Posted: Sat Jun 23, 2007 11:35 pm Post subject:

whoops..
it's strange the small regional slangs (or words of an entirely different language) that slip into everyday speech, without a second thought... i suppose were i to move to boston, i'd start calling a water fountain a bubbler!

and funnily enough, i wanted to take french all the way through school, but my parents wouldn't let me - their theory was, since spanish is spoken by such a huge portion of the world, that it would serve me better than french would.. go figure i would end up engaged to a french moroccan and living in bilingual montreal!

bikipatra · Posted: Sun Jun 24, 2007 1:55 am Post subject:

Mike · Posted: Sun Jun 24, 2007 2:02 am Post subject:

Yep, I remembered that part too. I reverted back to Spanish after a year... just easier to speak I suppose. I got A's in both.

Around here we don't get poissonnerie's as much as we get panaderia's and carniceria's

My favorite Panaderia is actually a pseudo Carniceria also. Its called Hectors in Freedom, Ca (right next to Watsonville), and they have the best tortillas in the world.. just ask them, they will tell you

Eventually I will be able to enjoy them again

Jan · Posted: Sun Jun 24, 2007 8:49 pm Post subject:

Hmmm,
I guess with languages it's either "use it of lose it"

so I used to speak fluent Spanish ... but I lost it.

Never did know any French but do know a few words of German... nothing really to communicate .. just a word or two. (We had a German exchange student live with us for a year and I learned a few words in self defense!!)
Ok now to fish. I love orange ruffy .. it's a solid fish and quite mild. I also love to bar-b-que tuna steaks. When you order them in the restaurant they come looking raw to me so I only have them at home. I really offended a chef once and now I just stay away from tuna in the restaurant ... the only thing I like medium rare is a steak... beef that is

If you like shrimp or crab you could always buy it already cooked and just make a big salad... yummmmy.
jan

rodeomom · Posted: Mon Jan 14, 2008 8:25 pm Post subject:

I know this is an older post, but I wanted to "weigh" in on it. Unless it is deep fried in beer batter then dunked in tartar sauce, I am not a fan of fish. HOWEVER; recently, I started to try some marinades with our fish. My uncle is an avid fisherman and brings home much more than he can eat alone so we have an abundance of catfish and sawguy (sp). Anyway, Newman's Own light dressings like the Balsalmic Vinegar make WONDERFUL fish marinades. There are several other options out there like Lawry's brand in a Tequila Lime, Sesame Ginger, Baja Chipotle, Caribbean Jerk marinades and a whole bunch more. I swear I didn't even THINK I was eating fish when I used any of these. They are plan legal too with low Carbs and sugar.

Try it!!