FOR FISH LOVERS, According to your experience...?

Question

According to your experience in cooking of Fish, what are the kinds who are sweetest and have least bones, what is your favorite?

Answer 1

Tilapia is by far my favorite fish. Can be sweet and tangy, and they never come with bones when you buy the fillets.

Heck, you can do anything with tilapia.
Fry it, grill it, bake em and even broil it.

Here are some of my favorite Tiliapia dishes.

Mangolicious Tilapia

INGREDIENTS
4 tilapia fillets
2 tablespoons olive oil
1 1/2 tablespoons grated orange zest
1/4 cup fresh orange juice
salt and pepper to taste
crushed red pepper flakes to taste

Salsa:
1 mango - peeled, seeded and diced
1 small red onion, finely chopped
1 avocado - peeled, pitted and diced
3 roma tomatoes - peeled, seeded and chopped
1 jalapeno pepper, seeded and finely chopped
1 tablespoon minced fresh ginger root
1/4 cup chopped fresh cilantro
1 teaspoon kosher salt
DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C.)
In a shallow baking dish, combine the olive oil, orange zest, orange juice, salt, pepper and chili flakes. Rinse the fish fillets and pat them dry. Place them into the baking dish and turn to coat with the seasonings.
Bake for 10 to 12 minutes in the preheated oven, until fish can be flaked with a fork.
While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. Stir to blend and set aside at room temperature until fish has finished cooking. Place fillets on a platter and spoon the salsa over them to serve.



Wine and Tomatoe Tilapia

INGREDIENTS
4 (4 ounce) fillets tilapia
salt and pepper to taste
4 tablespoons butter
3 cloves garlic, pressed
4 fresh basil leaves, chopped
1 large tomato, chopped
1 cup white wine
DIRECTIONS
Preheat a grill for medium-high heat.
Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.
Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.



Herb Baked Tilapia

INGREDIENTS
4 (4 ounce) fillets tilapia
2 teaspoons butter
1/4 teaspoon Old Bay Seasoning TM, or to taste
1/2 teaspoon garlic salt, or to taste
1 lemon, sliced
1 (16 ounce) package frozen cauliflower with broccoli and red pepper
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees F). Grease a 9x13 inch baking dish.
Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.



Honey Lime Tilapia

INGREDIENTS
1/4 cup honey
3 tablespoons lime juice
2 cloves garlic, minced
1 pound tilapia fillets
salt and pepper to taste
1 butternut squash - peeled, seeded and sliced
1 bunch fresh asparagus spears, trimmed and chopped
poultry seasoning
1/2 cup mozzarella cheese
DIRECTIONS
In a large bowl, mix the honey, lime juice, and garlic. Season tilapia with salt and pepper, place in the bowl, and marinate 1 hour in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Arrange the squash and asparagus in the baking dish. Place tilapia on top of vegetables, and season with poultry seasoning. Discard remaining marinade.
Bake 20 minutes in the preheated oven, until vegetables are tender and fish is easily flaked. Sprinkle with mozzarella, and continue baking 5 minutes, or until cheese is lightly browned.

Answer 2

We catch our own salmon, cod & halibut every year and we freeze or can it. We alwas fillet our fish and then there are no bones. So look for fillets when you buy fish or fillet your own after you buy it. I have eaten Tilapia, which seems to be the "IN" fish right now, and yes it tastes fine, but I'm not sure about any farmed fish (antibiotics & all that) For us, cod or snapper is first for flaky mild taste, then salmon and halibut. One of the BEST recipes for fish is a simple one and doesn't overhwhelm the fish and can be used with ANY fish. Melt a little butter in a frying pan, sprinkle about 1-1/2 tsp cajun spice, then place the fish into it. Cook for about 3 mins on each side till the fish is golden brown. Add about 3/4 c. water, cover and steam. The fish will be amazingly flaky and delicate. You can add caper-berries & their juice to make it a little sour if you want or just a little lemon on top (both optional according to your taste). This recipe was developed out of necessity because I don't have room for too many ingredients on our boat and everyone loves it. Also, keeping it simple showcases the fish not all the other stuff people tend to pile on it. Serve with rice or steamed new potatoes & salad. PS works for pork cutlets and chicken too.

Answer 3

The sweetest taste in fish is always fishes with lots of bones, expect for shrimp and crab. Least bones, salmon, tuna, and cod.
My favorite, I dont have one, I love to eat them all when Im in the mood. Mackerel is a wonderful fish. Young ones are not so fatty and very health. These can be grilled. Marinated in Italian dressing it is a wonderful summer treat.

Answer 4

Tilapia is the best for not having many bones and is very light. It also has the advantage of being able to absorb the seasoning you use easily, therefore, you can virtually change the flavor of the dish just by what seasoning you decide to use. I have made it anywhere from cajun to lemon and always had good results. Swordfish, salmon and red snapper are also fairly bone free and each has good texture and flavor. Any of these can be found filleted in most local grocery stores.

Answer 5

i like to catch my fish fresh. my favorite would have to be blue catfish or sandbass.to have absolutely no bones get an electric fish knife or very sharp filet knife. if you have a thick fish cut right behind the head and move along the backbone down to the tail.; flip the filet towards the tail and cut of the meat. do the same with the other side. wash the fish in 2 or 3 waters to remove blood and the likes. cook the fish in a med pan until tender and put a touch of pepper and salt on it. you might even wanna squirt some fresh lemon juice on it. (can you tell i like fresh stuff?)

Answer 6

Spoon bill is incredible. Add some butter, dash of salt, lemon, wrap in foil and add to red coals no real fire for about 20 min for a large fish. Turn over periodically. When it is done the meat falls away from the bones. Leaving a sweet moist lobster taste.

Answer 7

My favorite is sea bass. I am not sure about the ones with the least bones, and never thought of fish as being sweet.

Answer 8

Mackerel seem to be the sweetest to me, my favorite is salmon because few bones and highest in omega 3 fatty acids.Fillets of any kind rarely have bones.

Answer 9

Salmon is the easiest to cook just wrap in foil with some lemon slices butter & green onions chopped over it cook about 30 minutes set oven on 350 or you can grill which I prefer & well the best........

Answer 10

I have to agree with most of the other people on this page tilapia is my favorite. It has a bit of a sweet taste, and I always get the fillets and I never had any bones.

Answer 11

I love cooking all kinds of fish but my favourites are tuna and salmon and the methods are ridiculously simple and hardly ever have bones.

Mix Tinned tuna with mayonnaise and black pepper.
Add to jacket potato

I love it!

For something more exotic there is salmon as well.
With the tuna, avocado and mayonnaise mashed with lots of black pepper is delicious!

Enjoy!