I like white fish (tilapia, basa) brushed with a bit of oil or butter, some finely chopped nuts (macadamia, almonds, walnuts are good too but you have to add them when the fish is nearly done because they burn easily) and then a couple thin slices of citrus on top (lemon, lime, or orange) with some zest mixed in the nuts. Helps get different flavors on the fish each time, so it isn't boring.
Edited by: KANDICEA at: 1/15/2014 (15:10)
Fitness Minutes: (30,376)
1/15/14 2:15 P
With our cod filets i'll put a thin layer of mayo on the top and then sprinkle on some breadcrumbs(just sparsly on the top) and seasoning and bake. Yummmmmmmmy.
Fitness Minutes: (9,153)
2,306 1/15/14 1:51 P
for some reason I have fallen out of love with fish, however, if I do have it I like an all white meat mild tasting fish like Tilapia, Alaskan White Fish, Haddock, Cod, Scrod (which I can no longer get because I moved from NY).
Broiled hard w/ Minced Garlic Lemon Parmesan Cheese Butter (I will never consume Margarine again...it's chemically altered)
Fitness Minutes: (11,285)
1/15/14 1:03 P
I have cooked salmon in a variety of ways. Love it with dill and lemon. Love it on the grill in summer. Last time I made it I made a little sauce of dijon mustard and honey and spread it over the salmon and baked it. Yummmmmm
I also used to cook my salmon with dill - sometimes with a little minced onion or garlic and with a light sprinkling of parmesan added at the end of broiling - delishous.
Lately though the maple syrup/slamon combo has been resonating with my family.
Maple Syrup and Lemon Juice as stated below is nice (Lime is good too) - you can marinate in it, cook it it, or brush it on after cooking. We've also liked soy/maple combo and dijon mustard/maple.
But I echo the sentiment use REAL maple syrup - there are a lot of nutrients in it and if I remember correctly it has less fructose than most sugary syrups and some of the artificial sweeteners (aspartame in particular - again if I remember correctly) should not be used in cooking because of chemical changes that take place when it is heated.
Fitness Minutes: (4,292)
1/15/14 10:45 A
Broiled in the over with lemon pepper and dill weed.
1/15/14 10:07 A
I use olive oil, garlic, lemon slices and broil it.
1/14/14 3:22 P
Definitely lemon! I love lemon on my salmon and that's my go to. If you want to make it a little more special mix some lemon juice and maple syrup (REAL maple syrup) together and put in in a baggie with the salmon. It is TO DIE FOR delicious!
There's this great Tilapia receipe that I LOVE to fix. Takes very little time.
1/2 cup plain greek yogurt 1/4 miracle whip 1/8 tsp garlic powder lemon juice 2 tbps dill
Bake tilapia with a tbsp of Cayenne sprinkles across four 4 ounce pieces. Cover with lemon slices. Bake at 400 for 10-15 minutes. Mix ingredients above for a Dill sauce and pour over fish. Easy and SO GREAT!
Fitness Minutes: (1,527)
1/13/14 11:13 P
This is my favorite way to cook salmon too. Any fish is great wrapped in foil, topped with veggies and steamed.
Fitness Minutes: (18,781)
60 1/13/14 10:57 P
I usually bake fish at 400F for about 10 min, with any kind of seasoning mix I may have. Recently I've been doing salmon with a Smokehouse Maple seasoning mix from McCormick.
Fitness Minutes: (16,207)
1/13/14 9:09 P
I love all kinds of fish and eat it at least 5x per week for either lunch or dinner. It cooks fast and you can make any type of cuisine. I buy whatever looks freshest and has a good price, and then decide how to cook it. This week cod was on sale so yesterday we had Roasted Cod with Fennel and Zucchini with an orange marinade. It cooked in 30 minutes and all in one pan.
1/13/14 5:19 P
I poach it and top it with mango cucumber salsa
1 whole mango, chopped 1kirby cucumber, diced juice of 1 lime (optional) 1/2 small red onion (optional) cilantro 1/2 roasted jalapeno, minced
Combine all ingredients
Fitness Minutes: (74,443)
3,293 1/13/14 4:36 P
Bird's eye chiles are known as Thai chiles in North America.
Salmon is indeed my favorite. Lately, I have just been cooking it plain using my "Griddler" but most of the time I do give it a light coat of olive oil and put some garlic salt and pepper on it before cooking.
any kind of white fish like cod, orange roughie, rockfish, or flounder I will slice tomatoes and onions and lay them on top of the fish with salt and pepper. Bake everything until just done and then hit them with the broiler for a few minutes to crisp the tomatoes and onions.
Found a recipe I love. Layer on parchment or foil green beans, green pepper, onions, tomatoes, capers and olives & 1tsp. oil. Top with fish and a squeeze of lemon. Seal and bake on tray at 400 for 15 min. Serve with rice or pasta because the juices are yummy. Quick, easy, no clean up and healthy. Add a salad or serving of fruit for a great meal. Who could want more!
Glad to see everyone's suggestions, this is something I struggle with too.
Fitness Minutes: (74,443)
3,293 1/12/14 7:33 P
Oh yes, with salsa! I do that a lot in the summer but forgot about it since I am not using my grill right now. A fillet or two of any type of fish with about a cup of salsa is good--wrap it up in foil or banana leaves and grill. Could be done in the oven too. Grilled tuna steaks are marvelous topped with mango or peach salsa. I can salsas in 1/2 pint jars just for this purpose.
I used to have a great recipe for steaming salmon, but I haven't done it in years because I broke my pan with the lovely steamer insert. The steaming liquid was orange juice, rosemary, dried hot peppers and...I forget what else, but it turned out REALLY good. I will have to see if I can find the recipe.
ETA: Found the recipe! The steaming liquid is:
1C orange juice 1/4 t orange zest 5 sprigs rosemary 1 small hot chile, thinly sliced (I know that dried chiles and chile flakes work too) 1/2 C white wine 2 C water
Combine the ingredients in the bottom of a steamer and bring to a boil. Reduce heat to a simmer. Steam about 6 minutes.
The original recipe was for Salmon with Sticky Rice, Zucchini and Pine Nuts, from A Well-Seasoned Appetite by M. O'Neill.
The only question is how many extra calories and carbs the steaming liquid adds to the fish. Likely not many, but it makes tracking tricky.
I'm not especially fond of the fatty fish - naturally, the ones that are good for us! I prefer very mild white fish: grouper, cod, pollock, haddock, roughy, swai, tilapia, catfish... and I love most shellfish that doesn't include their "innards."
My favorite method for shellfish is simply steamed. You can put seasonings in the steam bath if you want added flavours. I like classic recipes, like scampi, Newburg, or Coquille St Jacques (scallops). I *like* broiled, but that's a tricky endeavour for me, because seafood can be so easily overcooked - and overbroiled seafood is like a rubber ball.
For filets, I love lemon dill sauces. I also love to lightly marinade fish and then put them in my rotisserie basket. Grilling is good, too! I always put some monstrous shrimp or scallops on my kebabs. I like mostly light flavors for fish, so that you can actually taste the fish and not just the seasoning. Lemon, dill, tarragon, chervil, very small amounts of garlic and/or onion, soy (actually, I use coconut aminos, but it's the same flavour)... and I'll "oven-fry" filets with nut crusts. Pecan-crusted catfish is delish! I like pistachio and macadamia meal on white fish, too. Mahi mahi (dolphin) lends itself beautifully to Hawai'ian treatment: some crushed pineapple or other tropical fruit, soy, a little bacon. Very tasty. You can wrap that up en papillote or even in foil and put it in the oven or on your grill. You can do the same type of thing by topping your filets with salsa. For thicker filets/steaks which may get dry in an oven, I've sometimes poached them. You can use any more or less clear liquid for that, and add herbs and seasonings during the poaching process. Not very difficult, and you're likely to get perfectly cooked fish because you'll be standing right there with it, watching it cook. Or, at least, *I* do.
Seafood can be very versatile. Its cooking is a bit of a departure from the skills we've learned for heavier meats, but learning how is very rewarding. I love seafood. I hope you'll find some more methods and recipes to use - and some alternate fish types to try, too!
Fitness Minutes: (74,443)
3,293 1/12/14 6:19 P
My go-to salmon recipe is to put it in a cold oven and cook it at 400 for 25 minutes. I rub olive oil on it before it goes in the oven and top it with a bit of sea salt and McCormick Italian Herb Seasoning Grinder. It is not a typical Italian herb mix--it's heavy on rosemary and dried peppers. Herbs de Provence is also good for this.
I also like salmon en papillote with mushrooms, green onions, etc. Halibut is good with any kind of basil sauce--pesto would work. I love to make fish ceviche in the summer and I also just saute white fish--usually with a tiny bit of olive oil, garlic and a handful of herbs-maybe with some tomatoes and white wine too.
Fish is really flexible--you can experiment with it and use up whatever you happen to have on hand.
Fitness Minutes: (1,168)
1/12/14 5:23 P
For salmon I like to mix equal portions of honey and dejion mustard and bake about 20 minutes. For white flesh fish like cod or halibut I like to grind nuts in a food processor and coat the fish then pan fry in a tsp of oil. Delicious
Fitness Minutes: (1,237)
1/12/14 4:58 P
I Marinade salmon in lemon and lime juice for about an hour. Add a little dried dill and about 1 tsp honey. Grill it for about 3-4 mins. Sensational.
Edited by: SUZSIEANN at: 1/12/2014 (17:00)
Fitness Minutes: (169,790)
1/12/14 3:16 P
I buy salmon at Costco, cut into serving portions and freeze each one. Toss one into a little pan with teriyaki sauce on top, little bit of canola oil. Lid on, add chicken broth if it seems too dry. I don't like a lot of junk on my fish. Talapia is good that way, too. Otherwise, buy canned sardines, eat those plain or on Sara Lee 45 cal. bread slices toasted, or do the same with tuna. Husband only likes cat fish, so I fry that for him. Simple usually is the best, and the fastest. Enjoy, at least it's different than chicken all the time.
Fitness Minutes: (30,394)
1/12/14 9:21 A
SparkRecipes has an "Oven Fried Fish" that I use a lot as a base for white fish. I change the spices for variety. Cajun seasonings or lemon pepper or Italian seasonings or garlic are all good as a change of pace. It's easy and quick. Also grilled salmon with lemon pepper is a fav at our house.
Also, fish tacos are great.
1/12/14 2:26 A
I am not much of a cook but I do love fish -- so I usually go frozen and have found some great brands - Whitby's Scampi (UK) - Seacusine Parmesan encrusted Tilapia, or Tortilla Encrusted Tilapia (USA) and Birdseye Lemon and Pepper Fish, Whitby's prawns are wonderful too! Great food when you are working and have little time to cook.
Fitness Minutes: (5,930)
296 1/11/14 9:00 P
I like my salmon seasoned with cajun seasoning and broiled. Yummy. Now I have to go and get some salmon.
I love salmon too, might be a bit heathen but I often microwave it - only takes 2.5mins from frozen for a quick and cheap(er) meal - then have it with a dip I make using greek yogurt, hot sauce and seasoning.
Kippers poached in milk are awesome.
Any white fish can be put with pesto
And any small fish (like pilchards) are really good dipped in a light dusting of flour, sprayed with canola oil and cooked in a frying pan (just make sure you shake them loads!)
Fitness Minutes: (36,342)
2,545 1/11/14 2:06 P
When I cook fish it's usually just for me as the rest of my family don't really like fish. I like to make fish "boats". I use a piece of foil as a wrapper and put my fish and seasoning in the foil, seal it and cook it in my toaster oven. I can cook chicken for the family the same way.
For seasoning I like:
Low sodium soy sauce, white wine, brown sugar, garlic, pepper, lemon, onion and ginger.
Dijon mustard, garlic, pepper, white wine
I have a bottle of homemade creole seasoning that I also use and a spicy seasoning mix that has garlic, paprika, cayenne, onion, pepper, and thyme.
Mostly, I read a bunch of recipes and then use the ingredients I like.
Fitness Minutes: (16,395)
1,280 1/11/14 1:58 P
I like cod, haddock, pollock, and tilapia. Brush with olive oil.Season with garlic, tarragon, salt and pepper. Garnish with red, yellow, and green peppers. Wrap in parchment paper. Bake in 350 oven until flaky. Yum!
Fitness Minutes: (21,962)
1/11/14 1:55 P
I love salmon marinated briefly in a mixture of soy, canola oil, rice vinegar, garlic, ginger, brown sugar, maybe green onion if I have it, and then broil.
Tuna steaks are great with the same plus plenty of lime, seared in a pan.
1/11/14 1:25 P
Have you seen this recipe for grilled salmon burgers with asian slaw from Sparkpeople? http://recipes.sparkpeople.com/recipe-deta il.asp?recipe=2320367 I don't use the prefrozen salmon from Gortons, I just take frozen salmon filets and put them on my George Forman grill until they turn opaque. It's delicious!
1/11/14 1:19 P
I like baking fish in Hawaiian marinade. It always comes out tender and moist.
I love tilapia and I like one pan meals. I take 2 cups of mixed veggies (broccoli, cauliflower, carrots, red peppers) nuke them half way. ...I put a little olive oil in a small pan that I can cover, sprinkle a little smoky paprika, lemon, garlic...then throw them on top of the fish ..cover and wait till it's done.
Fitness Minutes: (84,958)
1/11/14 11:29 A
I love salmon too and usually just broil it. But I also tried this St. Patrick's day recipe for salmon with leeks. It was great and I'm definitely making it again.
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