Seriously, Bluefish is the fishiest fish ever, and deelish! Used to be able to get it in the DMV on occasion but haven’t seen it in years.

Non-fishy fish: cod, haddock, halibut, branzino!
Surprised branzino wasn't a more popular example. Delicious!

Anonymous wrote:Just don't make fish.

But generally speaking the white fish have a mild flavor -- like, say halibut, sole, cod, or tilapia. They are not "fishy." The fish with stronger flavor are fishy (swordfish, salmon, trout, mackerel, and anything super oily like sardines and anchovies).

I had anchovies prepared three ways in Cinque Terre and it was the best meal of my life. I even put a picture of it on our Christmas card that year!

People who say "fishy fish" just dont like any fish. If you cant articulate which you dont like you sound like a child though.

No point in taking the risk, she'll probably hate it anyways.

I love butterfly/spatchcock chicken on the bbq though. Or bricked in a cast iron pan!

I don't mean to be a nay-sayer because I was extremely excited to try Chicken Marbella when I first heard about it... but we didn't find it amazing. it was fine, and that was it. Made the NYT version.

Of course it's subjective, but we've loved these chicken recipes much more:

https://www.southernliving.com/marry-me-chicken-7486309

https://cooking.nytimes.com/recipes/4406-chicken-breasts-with-tomatoes-and-capers?unlocked_article_code=1.Tk0.pDmR.9KHufWG0izNx&smid=share-url

https://littlespicejar.com/skillet-chicken-balsamic-caramelized-onion-cream-sauce/

https://www.thepioneerwoman.com/food-cooking/recipes/a11646/chicken-with-mustard-cream-sauce/

I agree that someone who doesn't like "fishy fish" just doesn't like fish. What she considers "fishy" may not be what most people consider fishy. Why risk it? Serve something else.

If she doesn’t like fishy fish, I would just serve beef or chicken. PPs are right that it generally means oily or otherwise strong tasting fish.

Mahi mahi is a good choice, preferable with a crust and/or flavorful sauce.

Just don't make fish.

But generally speaking the white fish have a mild flavor -- like, say halibut, sole, cod, or tilapia. They are not "fishy." The fish with stronger flavor are fishy (swordfish, salmon, trout, mackerel, and anything super oily like sardines and anchovies).