View Full Version : Suggestions for fish

04-21-2011, 11:50 AM
I need some suggestions. We are not fish people. None of us are really fans of fish. I finally found two kinds of fish that we actually like - flounder & mahi mahi. So, I need suggestions for other types of fish that we may actually like, based on the fact that we don't like fishy-tasting fish or really strong flavored fish. I know we've tried others & not liked them, I just can't remember which ones. Also, I don't want the pre-breaded/battered, pre-cooked stuff or fish sticks. I want fresh (or fresh frozen) fish. If it helps, we like other seafood - shrimp, lobster, crab, mussels, scallops, calamari.

I've been having problems breathing, coughing fits, and laryngitis since the beginning of January. I caught a virus, but after it was gone, the inflammation stayed. I've seen multiple drs & have an appointment with a specialist next month. We think I'm allergic to something at our normal grocery store, because even after I was getting better from treatments, I would get worse after going shopping. Anyway, yesterday was the 2nd dr appointment in a row that they mentioned my blood pressure being high. So, I'm trying to deal with it now, before it becomes a problem. For the most part, we eat healthy, so I wouldn't normally be thinking too much about changing our diet. However, the things that I really need to work on (that I have been working on), that would help lower my blood pressure (lose weight & regular exercise), are a little difficult to do while not being able to breathe & being on round after round of Prednisone. So, I thought that I would make some temp changes to our diet - eat more poultry & fish, cut red meat down to one day a week. Though, I know that if we don't expand the types of fish we eat, we'll get very tired of them, very quickly, eating them 3 days a week.

So, any suggestions of fish we might actually like?

04-21-2011, 12:38 PM
We bake salmon - marinate in soy sauce and lemon juice (just a few TB of each), then bake at 400 for maybe 20 minutes, until flakey

I like to bake various fatty white fish (like red snapper lol) like this: get a bag of spinach and lay it on a large sheet of foil. Place the fish on top (rinsed and patted dry). Top with grated ginger, sliced scallions, toasted sesame oil, soy sauce, and some lemon juice. close the foil tightly and bake for about 20-30 minutes.

I sometimes fry fish - dip in egg, dredge in breadcrumbs (cornbread crumbs work well) - might season the crumbs w lemon pepper. Pan fry in maybe a half inch of oil over medium-high heat until browned, then flip.

One of my favorites: BLACKENED TILAPIA

4-6 Rain Forest Tilapia
2 Tbls. Paprika
2 tsp salt
2 tsp lemon pepper
1.5 tsp garlic powder
1.5 tsp ground red pepper
1.5 tsp. dried, crushed basil
1 tsp. onion powder
1 tsp. dried thyme
1 c. unsalted butter, melted

Heat iron skillet on high 5 minutes. Mix all seasonings in a bowl. Dip fillets in melted butter and coat with seasonings. Place fillets in hot skillet and cook 2 minutes on each side.

The tilapia is good w rice and some summer squash sauted w onion and then cooked in a can of tomatoes (or stewed tomatoes) served w rice.

we also make a mashed potato and canned salmon pie, and salmon patties instead of burgers sometimes.

04-21-2011, 12:55 PM
I like eating salmon sandwiches made tuna fish style.

I have trouble with fish too.
Five years ago I made a fish recipe that involved a sauce which hid the fish which led to me under cooking the fish.
It was a horrible experience. I had diarrhea, vomiting and horrible heat waves with nausea.

I have a hard time preparing fish now. No sauces for sure. Sometimes I buy it, defrost it and prepare it and then feel so grossed out I throw it away. So I go for canned fish now.

04-21-2011, 01:10 PM
Oh, also its important to have really fresh fish! if a fish smells 'fishy', its probably not fresh enough. Fish should smell very mild. and fish should flake easily w a fork and look dry inside when done.

04-21-2011, 01:15 PM
In a 13" by 9" baking dish, place 1 diced scallion or small onion, 1 cup halved grape tomatoes, 1 zucchini (cut lengthwise and sliced thinly), and one tablespoon minced, fresh basil leaves. Sprinkle on top: salt and pepper to taste, 1 tablespoon olive oil, and 1/2 cup dry white wine. Place four mild fish fillets (cod, haddock, orange roughy, etc.) on top. Cover tightly with aluminum foil and bake at 400 degrees for 12 to 20 minutes, depending on the thickness of the fillets. Fish is done when it is opaque throughout and flakes easily.

04-21-2011, 02:07 PM
Ok, first, thanks for the responses. Second, I think I should clarify a few things.

A) Thank you for the suggestion on making sure it is fresh, but I do know how to buy & cook fish. I have been doing it since I was a teen. Even though fish SHOULD not smell fishy if it is fresh, even fish that was just caught & cleaned CAN smell fishy. Some types of fish just have a very strong fishy flavor, no matter how fresh it is. Kind of like how some meats (like elk) just have a very gamey taste no matter how fresh.
B) Salmon has a very strong flavor, which I personally find nauseating. So, please, no more suggestions of salmon.
C)While I appreciate the recipes, I really was just looking for some suggestions of fish that actually has a mild, non-fishy flavor. I can find tons of lists online of fish that should have a mild flavor, but not all of them actually do. So, I was hoping for some that really have a mild flavor, not just ones that should. For instance, Mahi Mahi is listed as a fish that has a strong flavor, like Salmon. However, I don't find Mahi Mahi strong at all. In fact it seems to have a very mild flavor & takes on flavors of what it is cooked with very well. On the other hand, Trout is listed as a mild fish, and I have always found it to have a very strong flavor.
D)Canned fish is simply not an option for us. I find that canned fish has a much fishier flavor than fresh fish.

I probably should have mentioned that I am insanely picky when it comes to fish. I have a ridiculously sensitive sense of smell & simply can not handle any fishy smell at all. For the most part, fish is on par with plain white milk - I'd rather starve to death than consume it.

04-21-2011, 03:26 PM
tilapia, featured in my bottom recipe, is very mild and generally farmed, so its also safe. Catfish i find to be not fishy tasting, but sometimes parts of it get chewy. but also farmed. i'm a big fan of farmed fish, as it doenst have heavy metals or pollution from the ocean and doenst threaten the ecosystem of the waterways. Tilapia is a very dry, flaky fish and catfish is more oily. they are usually the cheapest fish in our seafood section.

04-21-2011, 03:35 PM
Agreed that tilapia and catfish are mild, cheap, plentiful and easy to prepare. I think rockfish and halibut are also good and less fishy... but more expensive.

I'm also pretty sensitive to the fishy smell so it's usually not a good indicator for me, honestly. Instead, when we make fish, I buy it that day from a source I trust (like Whole Foods).

04-21-2011, 03:50 PM
Cod, halibut and tilapia are the ones my son likes best. He'll usually eat flounder if he doesn't know what it is (I tell him it's tilapia), but that can be iffy. Sometimes it has a taste he doesn't care for. Snapper is very touch-and-go... it has to be cooked with lots and LOTS of flavoring for him to eat it. He hates salmon, tuna and catfish and won't touch 'em at all. He despises breading on anything. He and my husband are very similar in their fish preferences, which is handy, I guess. DD and I sometimes get some salmon or catfish just for us. ;)

04-21-2011, 03:54 PM
You know what's really good is bream - very sweet and not fishy. Mmmm... but maybe that's just because that's what I was raised on. Really, they're terrible freshwater bottom feeders eaten by poor folk growing up on lakes.

04-21-2011, 05:12 PM
Tilapia! Hands down!

It is a nice firm fish, fast cooking(even when frozen), cheap and readily available at the supermarket. I buy the bag of individual frozen fillets so they are nice and easy to prepare. Plus you can do LOTS with them.

We also like Ling Cod(though expensive), Sole and Halibut(another expensive fish).

Since you do not like strong fish - DO NOT try Swordfish. It is strong and usually the first inch in from the skin is oily and strong flavored and almost unedible.

04-22-2011, 09:07 AM
Thanks for the suggestions! We're doing our shopping today or tomorrow, and I will see how many of these suggestions our new grocery store carries & pick some up.

Aandwsmom - Unfortunately, I had swordfish once as a teen. I made dinner for my parents - grilled swordfish. My mom convinced me to try a bite, saying that it didn't taste like fish & I would like it. Let's just say, she was wrong. It wasn't as bad as I was expecting, but I did NOT like it!