Anonymous wrote:Best fish tacos ever! We use Mahi Mahi to make it.
http://allrecipes.com/my/recipebox/default.aspx?folder=-4&searchwords=fish%20taco

I personally don't really like cod or tilapia. They taste fishy to me. Try Mahi Mahi - we get from the freezer section of Costco or Trader Joe's. Also like Barramundi from the freezer section of Giant. The recipes on the packets of frozen fish at Giant tend to be easy and yummy. Note that many fish are frozen when caught, so buying fresh isn't always necessary. If I want to buy fresh - I go to H Mart or Whole Foods to make sure I'm getting good quality fish.

Can you repost this link pls, it doesn't seem to be working! Thx!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Get a mild white fish. Place on a piece of foil or parchment. Sprinkle with salt and pepper. Put a few pieces of butter on it as well as some lemon slices and herbs (if you like them - I think chives taste good). Fold up the foil/parchment so that you have made a little pouch. Place in a baking dish and bake at 400 for about 8 mins (a little longer if it is thicker than about an inch or 1.5 inches).

I think all that butter probably defeats the "healthy"

I use about 1 tsp per piece of fish. It doesn't seem so bad to me. I suppose you could skip it. I would probably use a bit of white wine in that case.

I like your suggestion and think 1 tsp butter cut into small pieces is fine and delicious! Are you leaving the top of the pouch open for browning?

No - I seal it up. It doesn't brown at all; more of steams it. It tastes really light and moist.

Best fish tacos ever! We use Mahi Mahi to make it.
http://allrecipes.com/my/recipebox/default.aspx?folder=-4&searchwords=fish%20taco

I personally don't really like cod or tilapia. They taste fishy to me. Try Mahi Mahi - we get from the freezer section of Costco or Trader Joe's. Also like Barramundi from the freezer section of Giant. The recipes on the packets of frozen fish at Giant tend to be easy and yummy. Note that many fish are frozen when caught, so buying fresh isn't always necessary. If I want to buy fresh - I go to H Mart or Whole Foods to make sure I'm getting good quality fish.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Get a mild white fish. Place on a piece of foil or parchment. Sprinkle with salt and pepper. Put a few pieces of butter on it as well as some lemon slices and herbs (if you like them - I think chives taste good). Fold up the foil/parchment so that you have made a little pouch. Place in a baking dish and bake at 400 for about 8 mins (a little longer if it is thicker than about an inch or 1.5 inches).

I think all that butter probably defeats the "healthy"

I use about 1 tsp per piece of fish. It doesn't seem so bad to me. I suppose you could skip it. I would probably use a bit of white wine in that case.

I like your suggestion and think 1 tsp butter cut into small pieces is fine and delicious! Are you leaving the top of the pouch open for browning?

Fish tacos are the best fish gateway-food, in my opinion. It doesn't matter too much how you prepare the fish (usually we grill white fish with some lime juice and spicess, but sometime broil or pan fry). When you wrap it up in a tortilla with cabbage and avocado and smother with salsa, yogurt/sour cream, and/or chipotle sauce, you're less likely to have taste/texture issues. A good fish curry with veggies over rice and tuna-steak "burgers" are good for similar reasons -- less focus on the fish itself.

The "fish in a packet" recipes from Moosewood are really good too, but the fish itself is more of the focus of those, which may or may not work for you.
http://books.google.com/books?id=xZGjAQAAQBAJ&pg=PA243&lpg=PA243&dq=fish+in+a+packet,+moosewood&source=bl&ots=Fok8L5PuH5&sig=v8oVx0gtuBLLSPrjDb1fJz9eWvQ&hl=en&sa=X&ei=dxknU4P3OOLQ0gGqqIG4Cw&ved=0CDwQ6AEwAg#v=onepage&q=fish%20in%20a%20packet%2C%20moosewood&f=false

One thing - make sure you're getting good fish. It should be really fresh (a "fresh" label at the store only means that it hasn't been frozen, it doesn't tell you how long it's been there), or buy frozen and thaw it yourself. If it smells or tastes fishy, it's not good.

As others stated, the mild white fishes are easiest for starting: halibut, cod, tilapia, etc.

Dredge in flour, dip in a scrambled egg, then coat with panko or other breadcrumbs. Heat a bit of oil in a skillet, and pan-fry until golden brown and cooked through, flipping once. Squeeze a lemon slice just before serving. You can use a tarter sauce for dipping if you like.

Coat a glass baking dish with a thin layer of olive oil. Add the fish, turning to coat with the oil. Sprinkle with salt, pepper, lemon juice, and any herbs (I like tarragon, parsley, or chives). Bake at 375 until cooked - the time will vary according to the thickness of the fillets. I also do a version of this with a mixture of apricot jam and cider vinegar coating the fish.

Find a good recipe for crab cakes, but substitute your white fish for the crab. I like the recipe from The Joy of Cooking, but I add a sprinkle of Old Bay Seasoning.

I also love a good beer-batter deep fry, but it kinda defeats the purpose of eating fish for health reasons .

Try this crunchy baked flounder. It's easy and delicious.
http://www.myrecipes.com/recipe/crunchy-baked-flounder-10000001875807/

You can substitute a little olive oil for the butter if you prefer. I make tilapia or cod filets dipped in egg and coated in panko bread crumbs. I put them on a baking sheet, spray lightly with olive oil, garlic, salt, pepper and parsely, tarragon or cilantro. Then I bake them until golden brown at 375 degrees (about 15 minutes). So good. even my kids enjoy this. I like to serve with a wedge or either fresh lemon or lime.

Anonymous wrote:

Anonymous wrote:Get a mild white fish. Place on a piece of foil or parchment. Sprinkle with salt and pepper. Put a few pieces of butter on it as well as some lemon slices and herbs (if you like them - I think chives taste good). Fold up the foil/parchment so that you have made a little pouch. Place in a baking dish and bake at 400 for about 8 mins (a little longer if it is thicker than about an inch or 1.5 inches).

I think all that butter probably defeats the "healthy"

I use about 1 tsp per piece of fish. It doesn't seem so bad to me. I suppose you could skip it. I would probably use a bit of white wine in that case.

Anonymous wrote:

Anonymous wrote:Get a mild white fish. Place on a piece of foil or parchment. Sprinkle with salt and pepper. Put a few pieces of butter on it as well as some lemon slices and herbs (if you like them - I think chives taste good). Fold up the foil/parchment so that you have made a little pouch. Place in a baking dish and bake at 400 for about 8 mins (a little longer if it is thicker than about an inch or 1.5 inches).

I think all that butter probably defeats the "healthy"

No, it doesn't. Butter is fine and if it's pastured, it's high in CLA and quite good for you.

Mild white fish are a good bet, as already mentioned. Try sole, founder, tilapia, cod or haddock. All have mild enough tastes to take on the flavor of how they are cooked, making them good choices for people not in love with the"fish" taste.You may also way to try swordfish and salmon.

Anonymous wrote:Get a mild white fish. Place on a piece of foil or parchment. Sprinkle with salt and pepper. Put a few pieces of butter on it as well as some lemon slices and herbs (if you like them - I think chives taste good). Fold up the foil/parchment so that you have made a little pouch. Place in a baking dish and bake at 400 for about 8 mins (a little longer if it is thicker than about an inch or 1.5 inches).

I think all that butter probably defeats the "healthy"

Get a mild white fish. Place on a piece of foil or parchment. Sprinkle with salt and pepper. Put a few pieces of butter on it as well as some lemon slices and herbs (if you like them - I think chives taste good). Fold up the foil/parchment so that you have made a little pouch. Place in a baking dish and bake at 400 for about 8 mins (a little longer if it is thicker than about an inch or 1.5 inches).

I don't have specific recipes, but one suggestion is to sub in fish for other proteins in dishes you tend to like, especially if they have a strong flavor or sauce. So, for example, fish tacos, fish curries ( if you like Indian or Thai), etc. as you get more accustomed to the taste/texture you can make the fish more prominent.

Does anyone have good recipes or cooking tips for fish that is not too fishy? I don't really like fish, but for health reasons am trying to incorporate more into my diet. I have had tilapia and tuna dishes at restaurants that were not to bad. was not a fan of salmon. any suggestions would be much appreciated.