I would start with wild-caught smoked salmon. The smoking will eliminate the "fishy" smell that many new fish eaters don't like. Also, buy fish frozen if you don't live on the coast. Most fish gets smelly if it is not very fresh. I prepare the milder tasting fish with lemon, garlic and sometimes dill to give them more flavor. Either pan-frying in coconut oil or broiling is fairly easy to do. Fish is more sensitive to over-or undercooking than most meat so if in doubt try the smoked salmon first so you don't have to worry about that. Birgit
"Atlantic salmon and tilapia are farmed fish and I won't touch them. "
Edited by: EELPIE at: 2/23/2014 (14:37)
Fitness Minutes: (28,690)
523 2/23/14 2:23 P
I love fish and I live on the West Coast so I am spoiled with the abundance of fresh seafood. Fish is quick and easy to cook and the simpler the better in my opinion. My only preference is sustainable, wild fish not fish that has been overfished or farmed. Chilean Sea Bass is a favorite but it now is on the endangered list due to overfishing so I don't buy it. Atlantic salmon and tilapia are farmed fish and I won't touch them. Do read up on these issues and you will see why people are becoming more informed about their choices.
I love fish, but I'm not fond of the ones they tell us are best for us: the fattier ones like salmon, tuna, mackeral, sardines or anchovies, etc. I also am not a big fan of baked fish. It's easy for it to turn out sort of mushy, and I want my fish to be firm.
The fish/seafood I like are 1 - shellfish : snow, king, dungeness, stone crabs; lobster; shrimp (either the little cocktail precooked or the humongous "prawn" raw ones for kebabs); scallops (the big ones) 2 - mild white fish : grouper! haddock cod tilapia swai orange roughy flounder and its relatives (halibut, sole) mahi mahi catfish
I try to find the thickest filets I can get.
For cooking methods, I usually broil mine. I've also pan-seared some, and I like that, especially if you can get the thick "steak" filets. I like scampi sauce, or lemon dill sauce. The shellfish I don't do anything but steam.
I will rarely use a coating on my filets... but I use nut meal, not flour or breading. When I do it, I use an egg wash with added liquid flavorings there, and I put additional dry flavorings in the nut meal. You just have to be really careful with seasoning fish or you'll overwhelm the taste of the fish. About half or less of what you'd use for meats is what I use for seafood.
As for the shrimp - if I get the big raw ones (Sam's™ carries the best ones I've found - huge 8-10-count things), I marinade them briefly (maybe 20-30 minutes) before grilling them. The cocktail shrimp I get precooked and just thaw them and eat them with cocktail sauce (or whaterver sauce you like).
I'm a pretty picky eater, and these methods don't start any kind of "yuk" reaction for me. I do love seafood! Try it. You might be surprised.
Maybe so what a lot pf people with little kids do - oven fry.
The great thing about a site like All Recipes is that it has user ratings (****) and you can read what others say about the recipe (too hard, too spicy, too greasy, easy, snap to make, etc.)
Edited by: EELPIE at: 2/23/2014 (11:10)
Fitness Minutes: (34,435)
770 2/23/14 10:56 A
I am not a huge fan of fish but I buy the frozen bag of tilapia fillets and they are easy and yummy. There are a lot of easy ways to cook it too.
1 - Pan cook. This week I made tilapia twice. I sprinkled it with salt and pepper and cooked it in oil on the stovetop. You know it's cooked when it gets to 130* F. I took it off the stove and sautéed some veggies and beans and ate it over quinoa.
2 -- In the oven in parchment paper. This method is what made me realize I liked and didn't mind cooking fish. Wrap everything you want to eat together in parchment paper: rice, fish, veggies. This method I often use salsa as the seasoning and include beans too for something Mexican-y.
I sometimes buy the frozen salmon fillets in a bag too but I prefer tilapia. Good luck! Let me know if you have any questions - I'm happy to send recipes if you want.
We make it on the grill - charcoal (but of course) with water soaked mesquite chips, and I make this thick, tangy bbq sauce that I slather on it as it cooks - OMG!!!!!! That and a side of rosemary roasted red potatoes on a warm summer night.....
Do try fish, it's an excellent source of protein and very versatile. You've gotten good advice below. I second the notion of trying a mild white fish like cod, sole, or mahi mahi. (Halibut is overpriced.) If you kind of get grossed out by fish, buy skinless frozen fillets, already cut into chunks. You don't have to process it a lot; just thaw and bake, broil or fry as indicated below. When it comes to seasoning, it's almost like a chicken breast - do whatever sounds good to you. One of my personal favorite recipes from Spark is Creamy Parmesan Broiled Tilapia. I make it with mahi mahi because that's what I have in my freezer. Delicious.
I would start with a mild fish, like cod or snapper or haddock. Sole is good, too, but a bit delicate. Halibut is excellent, but not exactly an economical choice... don't invest in halibut until you've practiced cooking on some cheaper fish.
Personally I LOVE stronger fish like salmon but that might be a little too much "fish" for a brand new fish-eater.
You may find that fish is quite mild, and the texture quite soft, when compared to chicken or pork.
The beauty of fish is how quick and easy it is to cook. Get a boneless filet, lay it (skin side down, if it has skin) on a greased baking pan (or on a pan lined with parchment paper or greased tin foil to make cleanup even easier). Mix a tablespoon or two of bread crumbs (or panko crumbs, or crushed cornflake crumbs) with a teaspoon of melted butter and maybe some salt, pepper or garlic salt. Pat the crumbs on top of the fish - toss in the oven. 15 minutes later - tah dah!
You can also bake in liquid, i.e. put in a shallow baking dish, top with a slosh of white wine, a squeeze of lemon, and bake. Texture will be very moist and soft.
Another easy way to handle it is to pan fry. Use a non-stick pan and you'll need a lot less fat. Use a little olive oil and/or butter. Throw your filet into a plastic bag with a spoonful of flour and shake it shake-and-bake style, to coat the filet with flour. Drop it in the heated pan, cook about 4 minutes, flip, cook till done. Season with salt, pepper and a squeeze of fresh lemon. So, so easy.
You may find frozen fillets to be the easiest to start off with - they tend to be cut in serving-size chunks.
I love fish....all kinds, all different ways. Salmon, Chilean Sea Bass, Red Snapper are among my all time favourites, add some blackened swordfish and I am in heaven!!!
A quick google search of the words fish recipes will yield you a ton of different sites, so finding recipes should be a snap for you. Here is just one small example of what you will find: allrecipes.com/recipes/seafood/fish/
I am a very crazy picky eater and typically only eat chicken or pork/ham when it comes to regular meat. I've been thinking it is about time to try fish (which in and of itself is a huge step). What would be the best intro fish? I am not the best at cooking either so that will need to be something to consider. Any great recipes or fishes to try?
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