What are your favourite ways to cook fish?

Answer 1

Gently steamed so that I can pretend I'm very ill and can only take bland, tasteless food...

Answer 2

Get some foil, place the fish inside season both sides lightly with lemon pepper. Add some sliced onions, peppers(gr, red, yellow or orange), garlic & about 3/4 a stick of butter.
Fold the ends of the foil, but not tight, sort of creative a tent.
Place the foil on a cookie sheet & cook in the oven at 350 degrees for about 1 hours.
The fish will be nice & tender & full of flavor.

Answer 3

On the grill. I have 2 grates and I use a Webber Kettle grill. I always cover the fish for most of the cooking time. Salmon is the most common fish I cook. This keeps the smell of fish out of the kitchen.

Answer 4

Salmon (filet, skin on)- marinated in a home made teriyaki sauce, grilled on the outdoor grill skin side up. Until the skin easily pulls off, flip over, sprinkle with seasame seeds - cook until done.

Salmon (filet, skin on) - with a rub applied to non-skin side, cooked on a cedar plank on the outdoor grill, add some smoking wood to the fire. Skin side down on the plank, the skin will cook to the plank

Swordfish, with same teriyaki as the salmon, cooked on the grill too.

Haddock, baked with a melted butter and white wine mixture poured on top, then covered with crushed up Ritz crackers. 400 degree oven for ~10 minutes.

Fish Tacos - easy and yummy - look at recipe web sites for the various options there.

Answer 5

Steaming is the best way so please try my recipe. Put the fish onto a plate with 2 ginger slices on each side of the fish and a bit of salt rubbed into the fish. Steam for ten mins. Chop up 3sprigs of spring onions into strips, fry them very quicky in about 3table spoons of very hot cooking oil, and add about half a cup of teriyaki soy sauce and fry for another 5 secs. Then pour this onto the freshly steamed fish and its ready to eat with plain boilled rice! The teriyaki, spring onion and oil make a great sauce.
As with all chinese cooking, we use the whole fish - head, tail and bones included! I usually use a whole trout and it takes about 15 mins to prepare with descaling of the fish and chopping the spring onions and 10mins to steam. Plus it all gets eaten, eyes included! Bones get binned tho - ends up with just a fish skeleton!Try it! My friends say its the easiest and most delicious fish theyve cooked.

Answer 6

I love this really easy method.

Get a large piece of aluminum foil. Place the piece of uncooked fish in the center (best to place each individual serving in its own piece of foil).

Then, top it with veggies or fruit (like pineapple or mango), add whatever spices you like, a bit of salt and pepper (but not too much.)

If you like, drizzle a bit of olive oil or chicken stock or soy sauce on top.

Then close the foil tightly at the top, leaving a bit of space around the food so that it can steam (forming little foil "purses"). Place the foil purses in the oven for about 30 minutes and open. Check that the fish is cooked through, and EAT! Mmmmm.

Easy, flavorful, healthy and best of all, no pan to clean!

Answer 7

Poached smoked haddock just for a couple of minutes then a blob of butter was my favourite, until I started reading these questions and answers.
Some one asked about 'white worms' in fish, ! I had never heard of this before, but looked it up and its a fact, all fish contain white worms, (except one that I don't remember the name off)!
Whatever It was it put me off fish for life, I started looking for these worm things, couldnt find any but the thought was always there, so in future 'stuff' the fish, I dont want any..

Answer 8

get your grill nice and warm, but not too hot.. wrap the fish up in foil, salmon is preferable, but i have cooked trout, bass, and walleye like this as well. anyhow, set it on the foil, spread margerine on both sides(is if it was toast), sprinkle a lil bit of garlic pepper and rosemary on it. wrap it up, throw it on the grill and drink a beer, maybe two or three, until it is done... now, once you take it off the grill, get a basting brush and lightly brush some warm honey over the top. start with just a super light covering of it, for you can always add more later if disired. may not sound conventional, but its mighty tasty..

Answer 9

Codfish with Shallots and Red Wine

Serves 4

Ingredients:

5 tablespoons unsalted butter
6 shallots, chopped
2-3/4 cups light-bodied dry red wine
bouquet garni, consisting of 2 parsley sprigs, 1/2 bay leaf, 1 sprig fresh thyme (or 1/8 teaspoon dried) and 1 stalk celery
Pinch of cinnamon
Pinch of sugar
2 pounds codfish fillets
Salt and freshly ground white pepper
2 tablespoons finely chopped fresh chives

Preparation:

Melt 1 tablespoon butter in a medium saucepan over high heat. Add the shallots and sauté for 5 minutes, or until translucent but not brown.

Add the wine and bouquet garni and simmer for 20 minutes, or until reduced to 1 1/4 cups. Add the cinnamon and sugar and simmer for about 12 minutes, or until reduced to 1/3 cup. Set aside.

In a large skillet, melt 1 tablespoon of the remaining butter over high heat.

Add the codfish and sauté for 5 minutes on each side, or until nicely browned.

Bring the reserved sauce to boil and whisk in the remaining 3 tablespoons butter. Season to taste with salt and pepper.

Place a portion of fish in the center of each serving plate and spoon the sauce over. Sprinkle with chives.

Answer 10

wrap whole fish ie trout or salmon in 3 or 4 sheets of newspaper and soak in cold water - cook fish at 180c until paper has dried out - about 1/2 an hour to 40 mins - tastes lovely and moist!!

Answer 11

A recipe to cook a bass.

Cover the pan with the oven paper.
Cut several slices of lemon.
Clean the abdomen of the bass and put into it some parsley.
Put the bass on the lemon slices, put some salt and olive oil on it.
Put into the oven.