Posts: 20,338
1/30/08 10:34 P

NOW FRED LOVES SHRIMP TOO, I KNOW THAT FOR A FACT.....TEE HEE

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Posts: 61
1/30/08 9:46 P

My husband doesn't really like fish either, but he loves my Salmon patties. It doesn't have the strong fish taste. Crab cakes are the same way not to fishy but very tasty.

Posts: 20,338
1/23/08 10:03 P

OH NO MY DOWNFALL SHRIMP I CAN EAT THEM ANY WAY THEY ARE FXED SO HERE IS ANOTHER ONE FOR ME TO ADD TO MY COLLECTION AT THIS RATE I COULD EAT SHRIMP EVERY DAY OF THE MONTH AND NOT HAVE THE SAME DISH TWICE....YUM YUM YUM YUM YUM THANKS FOR THIS ONE.

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Posts: 20,376
1/23/08 7:16 P

Here is a recipe we tried last week that was easy and good from an old Cooking Light magazine. I highly recommend it. I know it's shellfish not fish, but sort of the same family.


Moroccan Shrimp with Cous Cous

Draining the yogurt thickens it and concentrates its flavor. But if you don't have time, skip that step.

Ingredients
3/4 cup plain low-fat yogurt
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
1/2 cup dried mixed fruit bits or golden raisins
1/4 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
1 cup uncooked couscous
1 tablespoon butter
1 1/2 pounds peeled and deveined large shrimp
6 cilantro sprigs (optional)


Preparation
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes. Scrape into a bowl using a rubber spatula. Cover and refrigerate.
While yogurt stands, combine the paprika, salt, cumin, curry, red pepper, and cinnamon. Bring 1 1/2 teaspoons paprika mixture, dried fruit, water, and broth to a boil in a medium saucepan; gradually stir in the couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

While couscous stands, melt butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining paprika mixture. Add shrimp to pan; sauté 5 minutes or until done. Spoon 1/2 cup couscous in center of each plate. Top each with 1/2 cup shrimp and 1 tablespoon yogurt. Garnish with cilantro sprigs, if desired.

Yield
6 servings

Nutritional Information
CALORIES 318(13% from fat); FAT 4.7g (sat 1.9g,mono 1g,poly 1g); PROTEIN 30.7g; CHOLESTEROL 179mg; CALCIUM 140mg; SODIUM 554mg; FIBER 2.3g; IRON 4.1mg; CARBOHYDRATE 36.9g

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Posts: 20,338
1/22/08 8:38 P

THANKS FOR SHARING THAT ONE WITH US ALSO,,,ALL THESE TASTY RECIPES JUST KEEP SHOWING UP WHAT TO DO WHAT TO DO I WILL BE COOKING ALL NEW DISHES FOR THE NEXT MONTH I KNOW,,,,,,THANKS FOR THAT FOLKS.

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SparkPoints: (29,435)
Fitness Minutes: (28,832)
Posts: 1,544
1/22/08 7:05 P

Hi All,

You might also try:

GARLIC LEMON-PEPPER FISH

You favorite fish filets (Catfish, Tilapia, Flounder or other mild fish)

Preheat oven to 400.

Line a baking sheet with foil and spray with non-stick spray.

Lay filets out on foil and cook for approx. 22 minutes. Remove from oven and sprinkle with Garlic Powder, spray with fat free butter spray (Parkay is cheapest), sprinkle with Lemon-Pepper and pop back under Broiler until the filets begin to bubble on top.

White Side Sauce if desired: 1 16 oz. carton of Fat Free Sour Cream, 3 Tbsp. Light Mayo, 4 Tbsp. Horseradish. Mix Well.

Enjoy!



Edited by: REDFISHNFOOL at: 1/22/2008 (19:06)

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Posts: 20,338
1/19/08 9:06 A

THANKS FOR THAT ONE I LIKE ALL KINDS OF ASIAN DISHES AND THIS ONE SOUNDS SOOOOOOOOOO GOOD. THANKS FOR SHARING.

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Posts: 1,117
1/16/08 8:39 A

Like Chinese? Here is a super-easy recipe:

In a heatproof dish (pyrex is great), place 2 tilapia fillets (can also be done w/ whole gutted tilapia, trout, bass, snapper).

Sprinkle w/ salt, 2 T soy sauce, 1 T fresh ginger (minced or strips), 1 T sherry or Chinese cooking wine, 1 T vegetable oil, 1 T fermented black beans (if you have them or purchase at Asian market - some groceries also carry it in Chinese sections), 2 scallions (chopped).

Steam for 10-15 minutes ('til it flakes easily), serve w/ rice.

(If you don't have a steamer, invert a heatproof plate in a pot large enough to hold the pyrex, add about 1" of water, place pyrex in, and cover tightly.)

Delicious and light, the sauce that comes out is good over rice.

For an extra naughtiness, you can dab w/ a bit of bacon fat before steaming.

Edited by: LIZABAKER at: 1/16/2008 (08:41)

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Posts: 6,905
1/15/08 11:58 P

I was looking for this recipe, as Hubby loves tilapia and I just purchased a pound of pecan meal, I had seen this recipe in a book but could not find it again.

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Posts: 543
1/15/08 11:23 P

I tried this one last week and the entire family loved it. Even hubby who hates fish:)It is a Ginger Glazed Mahi Mahi

http://allrecipes.com/Recipe/Ginger-Glazed-Mahi-Mahi/Detail.aspx

Posts: 3,855
1/15/08 11:08 P

You could try it with a savory sauce to "cover" the taste...I usually cook salmon, but I bet if you used a milder fish and a sauce, you might just like it?...my current favorite is Moroccan Chermoula:

Chermoula Sauce for Fish (or veggies)
1 T. ground cumin
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. paprika
1 tsp. turmeric
1/4 tsp. cayenne or black pepper
1/2 tsp. salt
2 cloves garlic, finely minced
1 T. minced fresh cilantro or italian parsley
1-1/2 tsp. olive oil
1 lemon, juiced (about 1-1/2 T.)
3/4 to 1 lb. fish fillets

Mix together cumin, ginger, cinnamon, paprika, turmeric, cayenne, and salt. Add garlic, cilantro, olive oil, and lemon juice and stir till a paste forms. Place fish fillets in a small oiled baking dish skin side down. Spread sauce over fillets (if using skinless fillets, just dip the fillets in the sauce to coat all sides before putting in the dish). Bake at 350 deg. F. for 10-15 minutes, till fish flakes easily with a fork. Serves 2.

The dry spice mix (cumin through salt) also makes a great dry rub. This fish is awesome with a simple salad, or in a pita sandwich with chopped tomatoes, lettuce onions, and plain yogurt. Hope that helped!

Edited by: DAMIENDUCKS at: 1/15/2008 (23:11)

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Posts: 20,338
1/15/08 10:55 P

WRONG TEAM FOR PIR8DAVE HE IS AROUND CAUSE I JUST READ A POST BY HIM THE OTHER NIGHT......JUST BUSY I GUESS AND NOT POSTING AS MUCH.

current weight: 193.0

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SparkPoints: (14,258)
Fitness Minutes: (1,810)
Posts: 1,380
1/15/08 10:49 P

Take a tip from an old fisherman. If you purchase fish and it smells "fishy" it is old and starting to spoil. A fresh fish should be firm to touch and not have a smell. If you cook the fish and it has a fish smell when you serve it----don't, it's spoiled.
A good fish to eat if you are not fond of fish is shark. It is a white, firm fish. Some fish mongers used to punch circles out of the fillets and sell them as scallops. Cod, Tuna, and Salmon are also very good.

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Posts: 20,376
1/15/08 9:30 P

Flounder and sole are also great fish to start with. They are very mild and really don't have that much of a fish smell.

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SparkPoints: (95,440)
Fitness Minutes: (130,826)
Posts: 23,595
1/15/08 9:03 P

Myst,
Speaking of Long John Silver, where has Pir8Dave been?

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SparkPoints: (95,440)
Fitness Minutes: (130,826)
Posts: 23,595
1/15/08 8:59 P

Hi Joy,
We love tilapia too. It's a good fish. My Hubby sprinkles on Salt, Pepper, Seasoning Salt, and Lemon Peel. He also adds the same spices on Salmon. It's really good! Hope it works out for you. Let us know!
Jeanne

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Posts: 20,338
1/15/08 8:47 P

TRY COD OR POLLUCK TOO AS THEY ARE REALLY MILD AND CAN BE FIXED ANY OL WAY YOU WANT AND THEY DO NOT HAVE THAT FISHY TASTE EITHER, THESE ARE WHAT LONG JOHN SILVERS AND CAPTAIN D'S USE FOR THEIR FISH.....

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Posts: 4,535
1/15/08 8:43 P

Try this. It's from cooking light magazine.


Pecan-Crusted Tilapia

1/2 cup dry breadcrumbs
2 tablespoons finely chopped pecans
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
3 tablespoons all-purpose flour
4 (6-ounce) tilapia or snapper fillets
1 tablespoon vegetable oil, divided
4 lemon wedges

Combine first 5 ingredients in a shallow dish. Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish. Dredge 1 fillet in flour. Dip in buttermilk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining fillets, flour, buttermilk mixture, and breadcrumb mixture.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.

Yield: 4 servings (serving size: 1 tilapia fillet)

CALORIES 302 (27% from fat); FAT 9.1g (sat 1.1g,mono 3.9g,poly 2.6g); PROTEIN 38.4g; CHOLESTEROL 64mg; CALCIUM 98mg; SODIUM 530mg; FIBER 0.9g; IRON 1.3mg; CARBOHYDRATE 14.2g

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Posts: 1,256
1/15/08 8:38 P

Try tilapia...it's a mild fish that you can cook a multitude of ways. One of my favorites is to spray it lightly w/olive oil spray and then put cajun blackened seasoning on it. It's simple, cooks quickly in the oven and tastes great. Best of all, it doesn't taste or smell fishy.

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1/15/08 8:33 P

Hey how's it going? I was waondering if I could get some suggestions. I do NOT like fish, but my husband loves it. I also know that for the most part it's good for you and that it's pretty high in protein. I was wondering if anyone out there had any good ideas for recipes for fish that someone like me might also enjoy. I don't like the way it smells when it's cooked, but I'll deal with it if it tastes good, lol. Thanks!

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