Hellobee Boards

Like white fish (haddock)?

I rarely cook fish, but it was one of my mom's go tos because it was easy.

She'd buy it fresh and either cook it right away or freeze it until she wanted to make it. She'd coat it with bread crumbs and bake it on a cookie sheet with a few tablespoons of lemon in the bottom and that was it. It was yummy!

ETA: And we usually had it with boil in bag rice and a vegetable

Sorry - I am going to be difficult and offer a salmon recipe as well. I hated salmon...hated it...until I found this recipe.

1) Take a skinless filet and shmear it with dijon mustard
2) in a mini chop/food processor combine panko bread crumbs, some walnuts, some orange zest and some olive oil (just to "bind" it)
3) Pat the topping on to the dijo
4) Bake at 400 for 20 minutes (keep an eye - sometimes mine is done around 17-18 mins)

Its SOOOO yummy!

Also - make sure any of the brownish stuff on the bottom of the filet you scrape off - that is where I find the fishy flavor comes from!

Sole meuniere! It's soooooo good (and I don't like fishy fish either). Works with any white fish. http://www.foodnetwork.com/recipes/ina-garten/easy-sole-meuniere-recipe.html

General disclaimer: fish shouldn’t smell “fishy”, if it does, you shouldn’t be eating it because it’s not fresh and could have gone bad.

White fish is great for fish tacos. There are healthier and less healthy (aka, fried) ways to make fish tacos. We just bake or pan sear ours with a bit of lime juice, S&P. Warm corn tortilla filled with fish, avocado, onions and cilantro and hot sauce OR fish, avocado and a spicy cabbage slaw (basically just shredded cabbage, onions, cilantro, jalapeno and lime juice)

Poaching fish in water, white wine or combination of water & wine is very easy and quick. Serve over salad, rice/quinoa/whatever. Works great with white fish.
Seared tuna steaks.

Fish on the grill – we mostly only do this with salmon. BBQ, teriyaki, Dijon mustard, pesto – possibilities are endless. Takes like 10-15 minutes to grill, no prior marinating really required.

Burgers – there are some good premade burgers out there now, I know there are salmon and mahi-mahi and I’ve liked both of those. Freezer section at grocery store or BJs/Sam’s Club

Spicy tuna salad: canned tuna (or fresh tuna steak) mixed with siriracha, bit of lemon juice, diced onion. Served over greens with diced avocado and just a bit of olive oil dressing. Really, really good. Also just good on crackers!

Have you tried different types of salmon? Sockeye salmon has a really different flavor (and texture) than regular Atlantic salmon, and is also different from the salmon we most often eat, which is Faroe Island salmon (which is extremely creamy and buttery compared to other salmon). You might give some other types of salmon a try if you haven’t. My salmon has never smelled fishy, and I also definitely wouldn’t say it has a fishy flavor either – but I love fish, so maybe my taste-buds have been blinded.

I know a lot of people are fans of butter + Ritza crackers, or mayo on fish….but if you’re eating fish to be healthy, slathering it in butter and buttered crackers kinda defeats the entire purpose, so needless to say, I stay away from those recipes.

@Mamaof2: I'm not a fan of salmon either. It's not the taste so much as the texture. I prefer a drier/thinner/flakier fish.

Our go to's are:

Salmon (but you could sub another fish) coated with a glaze of soy sauce, fresh grated ginger, black pepper, and honey, baked for 20min

Fish tacos: tilapia coated in Asian style salad dressing, then breaded with panko bread crumbs, baked 15min. Serve in taco shells along with coleslaw tossed in same Asian style dressing.

I love fish, and one of my favorite (and easiest) things to do is roasted whole branzino/bronzini. Dry with paper towels, sprinkle with salt & pepper, brown on both sides on a skillet, then transfer to baking sheet and roast on 425 for 10 min. I think this is the tastiest fish. Make sure the eyes are clear and not cloudy to ensure freshness!

Frozen fish is just fine. Unless you live right next to the sea, the "fresh" fish at your grocery store or fishmonger is pretty much all previously flash frozen (just thawed by the store).

I like the Monterey Bay Aquarium's Seafood Watch website for finding fish options. I would definitely encourage you to pay attention to things like country-of-origin and fishing method labels when shopping (they're not perfect, but they're a start). http://www.seafoodwatch.org/seafood-recommendations/consumer-guides

We like this recipe. You can use any white fish but I used frozen flounder filets from sams club.

http://www.skinnytaste.com/2008/05/skillet-flounder-with-tomatoes-425.html?m=1

@runnerd: tell me about the Asian dressing...what brand?

@looch: this is what we usually grab

I don't really like fish either, but lately I've making this which is super easy and yummy-
Bake frozen cod
Top with jarred picante sauce
Done!