Fitness Minutes: (30)
284 2/28/10 6:11 P
LEMON PEPPER ON IT IS GOOD .
I TRIED THIS RECENTLY AND TO BE HONEST IT IS NOT VERY FILLING
IT BE GOOD IN A FISH STEW OR SUCH AS IT HAS NO ODOR
TO ME AND LOW ON TASTE.
ANY PLACE YOU CAN USE TUNA YOU CAN ADD THIS I BET.
Fitness Minutes: (30,218)
2/25/10 3:02 P
Here are two of my favorite tilapia recipes. It's a "one pot meal" which makes it quick and easy, and also keeps the tilapia moist. It's not the least bit fishy. You'd hardly know you're eating fish.
I like this Shrimp & Feta Stew recipe, though we always use tilapia & cheddar cheese. You could definitely cut down on the amount of cheese. Half the amount would still add creaminess, and it tastes fine without cheese at all.
Ingredients 3 tbsp olive oil 1/2 small onion, chopped 2 garlic cloves, finely chopped 1 cup diced tomatoes with juice, plus 1/2 cup water 1/2 cup dry white wine 1/2 tsp diced oregano 1/2 tsp salt 1 1/2 lb large shrimp, peeled, deveined 4 oz feta cheese, crumbled 2 tbsp chopped fresh parsley
Directions Heat oil in a large nonstick skillet over medium heat. Sauté onion 5 minutes, until soft. Add garlic and cook 1 minute more. Add tomatoes, water, wine, oregano and salt to skillet. Cook 10 minutes, stirring occasionally, until mixture thickens.
Add shrimp to skillet, cook 2 to 3 minutes until just cooked through. Stir in cheese, and parsley. Serve immediately.
Ingredients 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 4 cloves garlic, minced 1 pound flaky white fish, such as haddock, tilapia or cod (see Tip), cut into 1 1/2-inch pieces 1 14-ounce can diced tomatoes 1 Anaheim or poblano chile pepper, chopped 1/4 cup packed chopped fresh cilantro 2 tablespoons sliced pimento-stuffed green olives 1 tablespoon capers, rinsed 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup water, as needed 1 avocado, chopped (optional)
Directions Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.
Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes. Remove from the heat. Serve warm or at room temperature, garnished with avocado (if using).
Opt for firmer hook-and-line-caught haddock or U.S.-farmed tilapia. Pacific cod also works, but will be more flaky.
BTW, for this recipe I didn't use capers as I didn't have them, and it was fine.
Fitness Minutes: (7,798)
77 2/25/10 2:46 P
OK, it looks like I am going to have to check out tilapia!
I absolutely love fish, however my husband cannot stand the smell. The times he has actually eaten and enjoyed has been with a white meat fish and extremely fresh. Mahi Mahi, Cod, are wonderful starters.
A white fish is probably your best bet. Tilapia has a very mild flavor. The frozen filets are boneless and skinless. Give it a shot. There are some great tilapia recipes on Sparkrecipes, and it takes no time to cook!
I thought "tilapia" as soon as I saw this topic... and am psyched to see so many other folks concur!
I like mine broiled. Marinate in a *little* EVOO, garlic, white pepper a pinch of kosher salt and some smoked paprika... a squeeze of lemon before it goes in... then another squeeze once it's out. Delicious!
2/16/10 2:47 P
Add me to the group of tilapia fans. It has a very mild taste after grilling, baking or broiling.
Think mild. Battered fish is easier for some people to eat. Check the labels, if buying frozen. The nutrition isn't that bad.
Fitness Minutes: (1,670)
16 2/13/10 9:11 A
I'm not a fish eater either but love this salmon recipe my mom made up. Buy fresh salmon at the grocery store... more pink, less white through out ... and mash up croutons in a zip baggie with a rolling pin, etc. Mash enough to cover the the salmon with a thin layer. Mix a small amount of olive oil and lemon juice in a small container and drizzle all over the croutons on the fish. Bake in the oven for 20-25 minutes at 325-350 degrees. Depending on thickness. Very yummy!
If you can SMELL THE FISH before you get to the FISH COUNTER in the market....DON'T BUY IT.. It is either OLD or the methods of storing and keep their fish is NOT CLEAN. Fresh fish should not SMELL THAT BAD.
Fitness Minutes: (73,906)
2/11/10 2:03 P
First... FRESH is the best. If it smells fishy, yuck!
Second... I like fish that does not have little fishy bones in it. Chocked on one once so I am wary! So, I love TILAPIA. Mild... and no bones!
Broiled and then topped with a nice saute like roasted veggies. Last night I made tilapia and served it on a bed of spinach with peppers. DELISH
Fitness Minutes: (1,422)
34 2/9/10 5:53 P
Some of our favorites are Mahi mahi, Yellow fin ahi, Fresh Tuna. All are easy to prepare, lightly marinade for about 20 minutes & broil or grill. We had the Yellow fin ahi a couple days ago ,in a marinade of 2 tbsp lime juice, 2 tbsp olive oil, 3 tbsp soy sauce, 1/2 tsp redpepper flakes 1/2 garlic powder & 1 clove of garlic. It was yummy!!
OH, I am so PROUD OF YOU........being a fish LOVER. I could never understand why people wouldn't eat fish, and that's ok.... MAHI is a most delightful fish and I use it in the summer to make FISH TACOS... I just cook it in my George Foreman... and then flake it........
I've been a fish hater my whole life! But recently, I've made a commitment to add it to my and my family's diet. 1st try: Mahi-Mahi! And guess what? IT TASTES LIKE CHICKEN!! Hooray!
I also had a friend suggest Tilapia, and a couple of days later at Costco (where I bought the Mahi Mahi) they had a sample. For me, it was still too fishy tasting, but it might have been the prep method.
A couple of nights ago, we had Steelhead (it's an ocean-going Trout) which tasted like "light" salmon. My husband suggested I eat a piece from the "top" of the filet, as the "belly" side is fattier and therefor fishier tasting. He was right. It was okay, I think I could learn to eat it. And then maybe wild salmon from there.
I'm not a big fish eater, but I like flaky white fishes like tilapia, cod, or sole. My least favorite fish is salmon. In fact, I spent about the first 30 years of my life thinking I hated fish, when it turned out I just didn't like salmon. It's the smell, more than anything. One thing I learned is that I prefer fish that is processed and frozen on the fishing boat. I live in the Midwest, and I don't buy "fresh" fish at the grocery store unless I know it's never been thawed. It tastes a lot less fishy if it stays frozen.
Fitness Minutes: (1,196)
2/1/10 10:51 A
I would suggest tilapia. I don't like "strong fishy flavors" but I have found tilapia to be a good choice.
I just started eating fish since moving to the south. I love when my husband marinates Salmon, and throws it on the grill! So good! Marinading it for a few hours and grilling gets rid of the fishy flavor! I don't care for baking it cause it still has the fishy flavor after.
Talapia gets my vote as well. If you live somewhere warm I would suggest grilling it. Delic. Also, cod and salmon is good. I have some good marinades and rubs for fish while browing the web. Good luck, I hope you find something you like, and thats not too fishy! ;)
I just tried High Liner's Multigrain Pollock fillets and they were awesome!! I dont usually like to eat fish unless it has a bread crumb coating on it because I hate the fishy taste and smell.All the other breaded fillets out there tend to be fatty except for this kind because its multigrain! two fillets comes to be about 130 calories! Pollock is a white fish and tastes very similar to haddock (tastes like nothing). I found that it didnt taste like fish at all! tasted more like a hash brown to me so you might consider these. I paired the fillets with some brushetta on the side and it tasted like i was dipping a hash brown into ketchup so i would definatley try these! they're my new favorite for lunches and dinners!
Fitness Minutes: (52,774)
1,345 1/27/10 6:18 P
I'm not a big fan of fish either so I stick to non smelly, soft tasting fish...my faves include sole, haddock and cod
From a fish lover to a fish hater. My suggestion would be a nice piece of halibut steak ,(shark or swordfish would also work). The EASIEST way to fix it is to 'poach' it in the micro.. melt a little butter (or olive oil will do) in a dish that has a cover.. add a squeeze of lemon juice, a pinch of Tarragon and cook for about 3 minutes on HIGH. when ready to serve, just a shake of salt and pepper. YUMMMO. I
(If there is any skin around the edge, maybe your butcher would peel it off for you.Most frozen fish is already skinned.) Halibut, swordfish and shark, all have a nice thick texture to them (similar to chicken) and not SLIMY.....
Edited by: MISS_VIV at: 1/27/2010 (10:50)
1/26/10 8:54 P
I agree Cod is pretty mild, but I also find Perch and Halibut mild as well. I recently tried Halibut for the first time by broiling it with a little olive oil, garlic, sea salt & pepper and a little turmeric (which gave it a little bit of a mustardy type punch). It was very good. And, I grew up eating Perch - it cooks easy and takes on seasoning well.
Ditto the Tilapia remarks! I bake it and often serve it with mango salsa. Also, baking it in a tin-foil wrap with cilantro, cracked pepper, salt, and a squeeze of lemon juice is quite tasty!
1/25/10 8:28 P
one tip is to avoid the bloodline - the darker strip of flesh in the fillet. This has a much stronger fishier taste. My kids love swordfish - mild flavour, nice and firm. Try it souvlaki style: marinate in lemon juice, garlic a little salt and olive oil and some dried oregano for about 15min then grill.
Fitness Minutes: (30,218)
1/25/10 4:53 P
Tilapia and cod are wonderful. There are hundreds of wonderful recipes - I have a couple faves I could post.
Some people like swai but I wouldn't suggest starting with that.
You might also like shrimp or crab.
Oily fish (the ones with the great omegas) like salmon, trout and the like tend to have stronger flavors so I wouldn't start with them.
Sea bass also has a strong flavor.
I like shark and swordfish too - they're fairly "meaty", and they handle things like grilling very well.
I've never heard of coley, but may check my local store when I go shopping this coming weekend (back to school tonight so no time available until the weekend). Peppered milk? - do you just add pepper to milk and bake it in that? I'm willing to try for the sake of health... I know I've seen talapia before and will pick some of that up. I'll report back with how it works for me - thanks!
Nobody in my house likes fish unless it's deep fried besides me. I LOVE tilapia! I especially like that it is rather easy to find in my location and I can buy it frozen and individually packaged so that I can fix one just for me, while fixing the rest of the family dinner.
Fitness Minutes: (4,570)
3,396 1/25/10 1:40 P
Cod is also very mild.
Fitness Minutes: (93,425)
1/25/10 1:35 P
Coley is another gentle flavoured white fish. Poached gently in some peppered milk and served with broccoli its lovely.
I am so not a fish eater, but I must say tilapia seems to be the best one that I've had. It doesn't have a fishy taste to it. I love it grilled, fried, or pan seared with a little bit of olive oil, garlic, and salt n pepper. Yummo! Give it a try and let me know what you think.
I hate fish too. My DH says that might be because I never had good fish. All I had was fast food, bluefish, and sea food salad. We plan to make April a month for sea food, so I hope for some good answers hear. Thanks for the info on Tilapia.
I know for the health of it I should eat more fish - the thing is I really - REALLY don't like fish! What type of fish is good that would have a mild flavor, no bones, no skin (all that really disgusts me) My goal is to learn to eat fish one time a week - that's it. So, any suggestions on what would be the most palatable will be greatly appreciated. Thanks!!!
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