Any good ideas for fish dishes?

Question

I have never cooked fish before, am not a big fish eater, and my husband is not too fond of most fish. Any good ideas for type of fish to start out with? Good recipes would be appreciated too! We would like to start incorporating fish into our weekly dinners.

Thanks!

Answer 1

I'm not a real fan of fish, either. This is one of the few recipes I like. Cod and Orange Roughy are two very mild fish. I usually use the Roughy but either is delicious.

1 lb Orange Roughy or Cod
1/3 cup flour
1/2 Cup fresh whole wheat bread crumbs
1/2 Cup finely chopped pecans
1 Egg with 1 tablespoon water (egg wash)
2-3 Tablespoons olive oil

Preheat oven to 350 degrees. Lightly dust serving side portions of fish in flour. Combine nuts and flour in flat pan (a pie tin is good for this.) Beat egg and water in another pan. Heat oil in skillet over medium heat. Dredge each portion of fish in egg wash then in crumb-nut mixture. Be sure fish is well-covered in crumb-nut mix. Saute fish on each side for two minutes OR until golden brown. Move to oven for 5 minutes to finish.

Answer 2

This is a procedure more than a recipe, and will work well with any sort of fish that takes well to being roasted. Fish availability changes remarkably from place to place; in the Italian seas the fish most prized for roasting are branzini, orate, saraghi, spigole, dentice, and cefali -- According to Alan Davidson's Mediterranean Seafood (Penguin Books), these are sea bass, gilt head bream, dentex, two-banded bream, and gray mullet.
INGREDIENTS:
A pound (500 g) whole fish per person
The herbs of choice
PREPARATION:
Because of bones, skin, and such you should figure about one pound of fish per diner. Have your fishmonger clean and scale the fish for you.

When you get home wash the fish well, inside and out and pat it dry.
One generally seasons roasted fish with herbs. Exactly which you use are up to you, but the list can include any of:

Lemon wedges
Garlic, sliced
Fresh thyme in sprigs
Fresh rosemary in sprigs
Fresh parsley in sprigs
Olive oil
Whatever else you prefer (a round of ginger, for example -- not Italian but tasty nonetheless). The important thing is that the herbs not overpower the delicate flavor of the fish.

Preheat your oven to 420 F (210 C).

Salt the cavity and slip a little of the herb mixture you've settled on into it (say, a sprig of rosemary and a small wedge of lemon).

Rub the fish with olive oil and salt them, then lay them in a roasting pan large enough for them to lie flat, and not touching. If you are using rosemary slip a sprig under each fish, then lay another on top, together with several thin slices of lemon and some garlic, if you're using it. Sprinkle well with oil, note how thick the fish are at their thickest point, and put them into the oven. Roast for about 10 minutes per inch (2.5 cm) of thickness; the fish will be done when the eyes are completely white and the flesh near the back bone is no longer translucent but flakes easily when prodded with a toothpick. You will probably want to turn the fish (gently) once about half way through the roasting time.

A wine? There are those who like a red with this sort of fish, but I continue to prefer white. If the fish is flavorful, a Sauvignon Blanc, Tocai, or Chardonnay from Friuli will be nice, and will a Trebbiano from the Abruzzo. If it's more delicate, I might go with a Vermentino from Tuscany or Liguria.

Answer 3

Tilipia is a good fish to start with. I love seafood having been raised in Florida. My favorite way to prepare it is to place a fillet on a piece of aluminum foil. Slice a lemon and place a couple of slices on top of the fish, salt and pepper to taste and close and seal the foil. Place on a hot grill and cook till done. Usually just 15 minutes or so. The fish will be flaky. open and serve with some yellow rice and grilled veggies.

Answer 4

Grilled Catfish Fillets

4 catfish fillets
3 T Dijon mustard
salt and pepper to taste
vegetable oil

Preheat the grill. Coat each side of each catfish fillet with ¾ T mustard. Let stand 30 min. Salt and pepper to taste. Brush the grid lightly with oil. Place the fillets in an oiled basket and grill over hot or high heat 3 to 5 min per side. Serve immediately. 4 servings.

Answer 5

Take a nice whitefish fillet (cod, haddock, flounder),
Put it skin down in a glass baking dish. whisk a 1/2 c. dry white wine with some chopped garlic and basil, pour over fish.
Slice a lemon thin and lay slices along fish,
Cover and microwave for a bout 3 minutes, or until fish flakes with a fork.
Simple, lowfat, and in my opinion the best way to cook fish.

Answer 6

This is good and easy. Take white meat fish fillets (flounder, catfish, tilapia) put on a buttered baking sheet, Sprinkle chili powder and taco sauce over them, bake until done. Put into a tortilla with lettuce, shredded cheddar cheese, tomatoes and eat as a fish taco.

Answer 7

why not try sword fish fillets, heat up the pan throw in some onions and garlic, add some white wine and then add the fish.Once its cooked you can try adding some tomato salsa and a bit of fresh cream, just to strat you off...Then you can start getting creative later on, once youve gotten used to eating fish..

Answer 8

Tilapia is a fish most people like not too strong!! Look on All recipes.com for great recipe it is my fav place to search!!

Answer 9

Pappadeaux's Grilled Snapper Orleans

Butter Sauce:
1/2 lb. unsalted Butter
2 Tbsp. Lemon Juice
1 Tbsp. Chicken Bouillon
1/4 tsp. White Pepper
3 Tbsp. Onion, chopped fine
1 Tbsp. Garlic, chopped fine
1 tsp. Oregano
3 Tbsp. White Wine
Salt to taste

Spices for fish:
1 tsp. Paprika
1/4 tsp. White Pepper
1 tsp. Salt
1/4 tsp. Black Pepper
1/2 tsp. Oregano
1/2 tsp. Thyme
1 1/2 tsp. Cayenne Pepper
1/4 tsp. Garlic Powder

4 (8 - 10 oz) Snapper filets
1 lb. Crawfish Tail Meat
1/2 lb. Lump Crab Meat
1/2 C. melted unsalted Butter

To make the butter sauce, allow unsalted butter to soften to room temperature. Combine all other ingredients with butter and blend till smooth. Refrigerate until needed. To make the spice mix, combine all spice ingredients and mix well. Place in a spice shaker. Preheat oven. Melt 1/2 cup of unsalted butter and brush the belly side of each fillet evenly. Sprinkle spices on fish. Place fish on grill belly side down and repeat this step for the opposite side of fish. Frill each side approximately 3 to 4 minutes. While fish is cooking, melt half of the refrigerated butter sauce from the first step in a sauté pan. Add crawfish and crabmeat to sauté pan and stir occasionally until hot. Set aside. When the fish is ready, reheat the butter sauce and add additional butter sauce from the first step to make the sauce creamy. Serve sauce immediately over the fillets.

-- Houston Chronicle
_______________________

Pecan-Coated Fish with Remoulade Sauce

Remoulade Sauce:
1/3 cup chopped fresh parsley leaves
1/3 cup chopped green onions, white and green parts
1/4 cup capers, with juice
1 clove garlic, minced
1 cup mayonnaise
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard

4 grouper or snapper fillets, cut about 1-inch thick, 4 to 6 ounces each
1 stick butter, melted, plus 1 tablespoon whole butter
1 cup pecans, ground into crumbs in a food processor
1 tablespoon vegetable oil
Salt and pepper
4 lemon wedges, for garnish

To prepare sauce, place the parsley, green onions, capers, and garlic in a blender or food processor and combine. Add the mayonnaise, olive oil, lemon juice and mustard. Blend well. Chill until ready to serve with seafood. This keeps in a covered container in the refrigerator for several weeks.

Preheat the oven to 350 degrees F.

Rinse the fish, pat dry and season. Dredge the fish in the melted butter. Spread the ground pecans on a plate and press the fish into the crumbs to coat. Turn the fillets and coat the other side.

In a cast iron or other heavy, ovenproof skillet, heat the 1 tablespoon of whole butter with the oil. When it begins to sizzle, sear the fish about 3 minutes per side. Place the skillet in the oven for 6 to 10 minutes, depending on the thickness of the fillets and your preference for degree of doneness. Serve immediately with Remoulade Sauce on the side and a lemon wedge.

--Paula Dean
_______________________

Tuscan-Style Grilled Tuna Steaks

4 fresh tuna steaks, 8 oz each, 1" thick
1 lemon, zested
2 Tbsp. fresh rosemary leaves
Handful flat leaf parsley
3 cloves garlic, crushed
Coarse salt and black pepper or grill seasoning
Extra-virgin olive oil, for cooking

Serving suggestions:
Stuffed Portobello mushrooms
Mixed green salad

Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.

Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.

--Rachael Ray