Fish Recipies
by Share your favorite fish recipe!
Fish is high in protein, low in fat, low in cholesterol, low in calories
Salmon is my favorite, but some variety is needed. I am looking for some creative fish recipes so i can make some good dinners
Oh and not really shrimp/shellfish because apparently that stuff is high in cholesterol and calories, and also just.. too expensive.
okay go!
**EDIT**
okay i don't need shrimp or salmon recipes because i already know what to do with those.. haha.. i want OTHER fish recipes
also nothing that involves blending the fish in a blender and then stuffing the blended ingredients in another fish - that is just .. weird tasting
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Mahi mahi was on crazy sale at the market this week - 2 peices came out to like $6. Since it's no longer grilling weather, I think I'm going to pan sear it with just a little salt and pepper, then finish it in the oven. Then I'll make the pesto I described below. I just got a mortar and pestle from Crate & Barrel, so I'm super jazzed to try it out. And I'm going to roast some asparagus with parmesean to go along with it. I love really fresh fish in the wintertime. It makes everything seem so summery.
it's fun to grill in a parka. it is! i've done it.
hehe i want to see this
it's fun. i had boots, a big jacket. there was a foot of snow. i made steaks. STEAKS! this was a little while before George Foreman changed my life . . .
The fish was a very nice after-meeting snack. If you can say after-meeting because we were both still so sick we just listened on the phone. What's funny about that, is that everyone listening on the phone can hear each other, and someone actually started snoring.
Anyway, I added some lemon juice and lemon zest to the pesto, since I was putting it over fish, and it was really nice. I still have the taste of garlic on my tongue this morning.
mah mom is always grilling things. the other night she made burgers. the concept of winter doesnt enter her mind in the cooking range. very odd.
Same goes for my dad. Even better, he insists on grilling outside in his shorts.
ur dad is always wearing shorts. i dont know how. kinda like ben used to. in my mind whenever i picture ur dad, he's always got cutoffs on.
Yah..my mom and I were watching him on Sunday- across the street cleaning the snow of sammy's car..in shorts.
Turns out Ben only did that as some kind of bet/dare thing? Like..he wore shorts for a whole year and now if its below 60 he has 5 layers of clothes on.
You could do a parmesean-panko-parsley type crust.
Combine shredded parmesean, panko (japanese breadcrumbs, most supermarkets carry them) and a little finely chopped parsley. Beat an egg white with some water to make an egg wash. Dip the fish in the egg wash, let all the excess drip off, then dip them in the parmesean mixture. You could bake them on top of a wire rack at a high temperature to brown them, or you could lightly fry them in a light oil or use fat-free cooking spray. Just make sure your fish is really thin so it cooks quickly. (If you do them in the oven, spray a little cooking spray on both sides, so the panko gets a little wet with it, that'll make it brown nicely. Or you could use one of those olive oil sprayers.)
You could make a nice pesto to put over your fish.
Pesto is classically basil, olive oil, garlic and toasted pine nuts. It's good to keep a small bag of pine nuts around the house for just this, they thicken the pesto really well and have a great flavor. A mortar and pestle or food processor is required, though.
You can play around with the ingredients, like using shallots and basil, marjoram, fresh tarragon, or other nuts, like brazil nuts, walnuts, etc. It's all about what looks good to you at the grocery store that day.
i love basil this sounds like a fun one
mmm..I think I'm gonna need you to teach me how to cook all this yumminess.
Yea!!!!
You could broil any kind of white fish until it's browned and cooked through, and make a nice balsamic glaze for it.
To make the glaze, put like 1/4 cup balsamic vinegar in a saucepan, add ground thyme (you can buy it ground or grind it in a coffee grinder) and a little fresh lemon juice. Bring to a boil then simmer, reducing by half. It'll thicken and become kinda sweet. Spritz a little lemon on the fish before you drizzle a little glaze over them. It'll seem fancy.
My mom always makes flounder just with bread crumbs lightly fried.
A few suggestions:
You could do these with flounder, talapia, or any other light-colored fish. The light flesh makes it sort of like the "chicken" of the fish world.
Sprinkle a little kosher salt, fresh black pepper and paprika on each side of the fish. Sear it in on both sides a skillet on medium heat with a little low-fat cooking spray in it to keep from sticking. Add the juice of one lime and tequila to cover. It should take about 5 minutes for the fish to cook through.
Sprinkle a little kosher salt, fresh black pepper and tarragon on each side of the fish. Sear it in on both sides a skillet on medium heat with a little low-fat cooking spray in it to keep from sticking. Add the juice of one lemon and a little white wine to cover. It should take about 5 minutes for the fish to cook through.
Sprinkle a little kosher salt, fresh black pepper and cilantro on each side of the fish. Sear it in on both sides a skillet on medium heat with a little low-fat cooking spray in it to keep from sticking. Slice a fresh tomato, preferably a roma tomato, and place a few slices on top of the fish. Turn, so the slices are on the bottom, then put a few more slices on the new top and turn again, to lightly cook the tomato. You could also throw some fresh garlic in the pan toward the end and let it brown lightly. If you wanted a little sauce, you could squeeze some of the juice out of the tomato and reserve it, then throw it in after you remove the fish, with the garlic.
More later...
oooh!! these sound good!
Shrimp is wonderful - it's high in the good cholesterol, which actually lowers bad cholesterol. It's got few calories and is low in fat, so whoever told you otherwise is weird.
Also check this out:
well i love shrimp but it is just expensive, and I don't really like to eat too much of it - the American Heart Association says — Shrimp and crawfish have more cholesterol than most other types of fish and seafood. But they're lower in total fat and saturated fat than most meats and poultry.
And my mom who's on a doctor-ordered-lower-cholesterol diet says to stay away from shrimp
Yea, they are expensive. I think that page was suggesting alternatives to regularly high cholesterol foods, though, and shrimp was their shellfish suggestion. I think it's one of those things that they don't know a lot about yet. When googling it, I found pro and con shrimp pages. The expense is a good reason not to buy them. I just have this constant notion that anything natural isn't that bad for you. Except for like, beef spareribs and stuff like that.
Like some people are on diets where they can't eat any potatoes or carrots or tomatoes, and I think that's absolutely ridiculous. It's like, 'You could eat any healthy food you wanted if you just exercised!' Sheesh. I know that's not you, but I'm surrounded by these middle aged women who want to lose weight but don't exercise. It's infuriating.
yeah - it's ridiculous to cut out vegetables. I mean they have carbs but they are VEGETABLES. And yeah dieting without exercise is kind of retarted. Everyone looks for an easy way out.
basically i just don't need shrimp recipes because i already eat enough shrimp and know how to cook it. Same with salmon. I just need some creative "other fish" stuff. Like flounder, tilapia, i don't know what other fish is even out there. hah
I think i'm gonna make this tonight
Nut-Crusted Flounder Fillets
1 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. KRAFT Mayo Light Mayonnaise
1/8 tsp. garlic powder
1/8 tsp. ground black pepper
1 lb. flounder fillets
1/3 cup PLANTERS Lightly Salted NUT•rition™ Heart Healthy Mix, chopped
PREHEAT oven to 400°F. Mix mustard, mayo, garlic powder and pepper until well blended.
PLACE fish in single layer on lightly greased baking sheet; spread evenly with the mustard mixture. Sprinkle with the chopped nut mix.
BAKE 10 to 12 min. or until fish flakes easily with fork.
Nutrition (per serving)
Calories 190
Total fat 9g
Saturated fat 1g
Cholesterol 60mg
Sodium 230mg
Carbohydrate 3g
Dietary fiber 1g
Sugars 1g
Protein 24g
Vitamin A 0%DV
Vitamin C 0%DV
Calcium 2%DV
Iron 4%DV
except i refuse to use light mayo. It's gross. So the fat content will go up a tiny bit but seriusly, that's gross. And it's suggested to serve the fish on a bed of spinach sauteed with garlick. YUM!
really?? low-fat mayo tastes EXACTLY the same to me. one thing i wont use is margarine. yick.
really? I'm grossed out by low-fat mayo but i don't remember what it tastes like, i just feel grossed out thinking about it
margarine - grossy