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 :
flounder and its relatives (halibut, sole)
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.
...the problem with people these days is
they've forgotten we're really just animals ...
We did not create the web of life; we are but a strand in it.
We don't have souls. We ARE souls. We have bodies.
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