Hellobee Boards

Fish is pretty easy, and cooks fast! I make it in foil packets in the oven - olive oil, veggies, and a piece of fish wrapped in foil then baked. I also blacken it in a skillet a lot. Season both sides with blackening seasoning, and cook in a hot skillet with a teensy bit of spray or oil. It takes about 2-3 minutes per side, maybe more, depending on the type of fish...but you know it's done when it flakes w a fork.

I eat fish a lot on weeknights because it cooks quickly! Mahi mahi is my fav.

I pretty exclusively sear it in a skillet. Season both sides (homemade or store bought), get some coconut oil hot in the pan, 4 minutes each side. (Tilapia, salmon, whatevs)

We like to put in on the grill like Grizz described, and also pan fried.

@locavore_mama: Strangely I never ever liked steam fish... I am the odd ball Asian child that only like their fish done in western style (but in Chinese restaurants they do take this flat fish and pan fry it till its golden and crispy and I like that!)

I like fish pretty much any way I can get it! (except fish sticks!) I eat fish several times a week.

The cooking method depends on the fish:

Delicate fish like sole (flounder), hake or trout I pan sear, bake or poach.

Heartier fish like salmon, arctic char, Chilean sea bass (don’t eat it often because of warnings, but it’s so good), cod, halibut, mahi mahi, tuna or haddock we grill, pan sear, broil.

I very rarely fry fish – it makes me feel bad to eat something so healthy and then prepare it so unhealthily. Ditto on why I don't prepare it with tons of butter, crackers, mayo, etc. I do definitely dig into fish and chips every so often though.

My favorite fish are salmon, tuna steaks and sole.

We typically buy salmon and grill it. It's pretty easy because you don't have to flip it.

I bake it in the oven wrapped on foil with a little butter. I'm not a very adventurous cook!! DH likes salmon or tilapia best.

We pretty much only eat fish that's fresh caught by us, so it typically gets thrown on the grill that day. I do sometimes broil it in the oven, and we usually have a fish fry once a year or so, but for the most part, it's just grilled once it's cleaned.

I am bumping this thread to see if anyone has any fish recipes they would like to share in the season of Lent.
It's not really grilling weather for us so I am looking for something easy to do inside the house.
I made salmon with cashew crust http://www.pbfingers.com/?s=cashew+salmon
a few times but am looking for something else to try.

Has anyone tried pecans with fish? I like pecan encrusted tilapia but am trying to eat less tilapia.

Thanks in advance!

Salmon I almost always roast it. If its just us, I cook it plain with olive oil and S&P. If its company, I get a whole side and top it with a thin layer of Dijon mustard, then top with a mixture of panko, lemon zest, thyme, olive oil, and S&P. Super easy and looks impressive.

I also like making salmon cakes - I use the Barefoot Contessa's recipe for seasoning but used canned salmon or tuna. Then I chill the mixture, make uniform scoops using an ice cream scooper, roll them in panko, spray them with olive oil, and then bake them as opposed to fry. It makes a lot and they freeze really well (and make delicious salmon burgers!)

If its a hardier fish, like tuna steaks or swordfish steaks, I generally do a ginger/soy marinade and grill/broil them. For swordfish, I'll also just grill them plain with oil, salt, and pepper and top them with a loose vinaigrette of chopped green herbs (parsley, mint, basil), lemon juice, olive oil, and S&P.

Flaky white fish like cod, tilapia, snapper, etc is in the rotation a bit less often, but we'll usually pan sear it with like cajun seasoning or something and throw it in fish tacos. But in that type of application, frozen shrimp seems to be easier and less messy.

I love really oily fishy fish, like mackerel and sardines, but DH isn't really a fan so I usually eat it out or I'll eat tinned sardines myself.

@Mrs. Lemon-Lime: how do you cook the shrimp - grill, sauté, or roast? Also I haven't cooked much salmon but do you let the salmon marinate in the teriyaki or do you add it just before baking?

@autumnleaves: I sautee it stove top with just a smidge of olive oil. For the salmon I don't marinade it, but the teriyaki sauce rests on the whole salmon for a several minutes while I wait for the oven to pre-heat.

No recipes specifically, but just a few ideas for you:

There as a recipe on the blog for Wasabi Mayo Teriayki salmon, it's a crowd pleaser.

I do fish very simply, I like to oven poach it in either fish stock or chicken stock, with very simple seasonings. I have also poached shrimp in broth and grape tomatoes, it's a knock off of Acqua Pazza (crazy water, literally) style of cooking.

For salmon, another thing I do is spread a thin layer of pesto on it, surround it with grape tomatoes and bake. Works for any kind of fish.

My family also makes stuffed fish, any filet you can roll will do, just sautee a mix of veggies (onion, carrot, cabbage), bind with a bit of breacrumbs, place a dollop at one end of the filet, roll and bake.

@gingerbebe: thank you! Salmon was on sale at the store this week and Kraft had a similar recipe for salmon that I tried tonight. We really liked it.

@Autumleaves: We often have fish on Fridays, but to follow my Jewish husband's family tradition. They always ate fish on Fridays, but until he met me (Catholic) he didn't realize it was probably because good fish was available on Fridays to supply the Catholics. It makes me laugh, although I enjoy that it's a spot where our family traditions coincide.

We like to bake fish because it's easy, and we often use frozen fish so that we can keep in on hand easily.

Two recipes that we enjoy:
- a version of this, with either cod or flounder:
http://allrecipes.com/recipe/231549/baked-flounder-with-panko-and-parmesan/
-roasted shrimp: http://thepioneerwoman.com/cooking/spicy-lemon-garlic-shrimp/

Mostly pan searing.