Cooking fish kind of intimidates me. What's a nice easy recipe I can't screw up?

Answer 1

Relatively simple ... tastes great

Directions:
Any kind of fish that you catch and are willing to eat cut into fillets (we have used trout, salmon, fluke, flounder and red snapper). Set fillets in heavy duty foil which can be wrapped up. Add tablespoon of butter or olive oil, couple of tablespoons of white wine (optional), add juice from half a lemon seasonings to taste (salt, pepper, and others such as dill, or oregano, basil, red pepper, etc.). Wrap completely closed in the foil and cook over hot coals or in oven for about 30 minutes.

Comments:
We have also added shrimp and scallops, and have added onions, garlic, & julienne of vegetables, etc.

Answer 2

1. Buy some Tilapia or Mahi Mahi filets. The kind that are individually sealed taste the freshest. (Unless you live where fresh fish is available, YUM)

2. Defrost it in room temperature water. It should only take 5 min to defrost.

3. Warm up an electric grill for 5 minutes (George Foreman or Hamilton Beach).

4. Unseal each filet from the wrapper and carefully rinse it and pat it dry with a paper towel. Rinsing the fish helps take away some of the fishy taste.

5. With the filets on a dish choose your favorite seasoning and rub it generously on both sides of the filets. I prefer a cajun seasoning or greek seasoning. Blackened is also very very good.

6. Make sure you spray the grill surface with nonstick cooking spray or the fish will stick and fall apart when you remove it. Place fish on grill and cook for 5- 7 minutes depending on size of filets.

5. Gently remove filets from the grill and eat right away.

*Remember when cooking fish that it should be sort of soft and slightly moist when it is done. Dont cook it until it is dry or it wont be good. It is also better to salt the fish AFTER you cook it because it can dry the meat as you cook it.

Answer 3

Do you mean easy fish recipes? In the store there's a lot of ready made ready to fry fish fingers, fish burges, crumb fish fillet; all you have to do is drop it in hot oil or put in the grill. There's also a sliced ready to grill sliced salmon, cleaned trout fillet can be layered, just put in a baking dish, sprinkle a little of cajun and salt, drop a teaspoon of butter then bake for 10 minutes. sprinkle some chopped chives or parsley just after transfering it in the dish. Available in store are cleaned fillet of fish of diferrent variety, one can be arrange or just put in a steaming plate, season with a little salt and pepper then steam for 8 minutes; then just before serving, heat a ready made white sauce pour on top sprinkle a little of chopped tarragon and cherry tomatoes sauteed in butter or olive oil.
You got some?

Answer 4

pick up a couple filets of haddock. If haddock is not available you can also use Tilapia or Gruper. Rule of thumb is about a 1/2-3/4 pounds per person.

pre heat oven to broil

spray baking dish with cooking spray

place filets in pan

squirt lemon juice over all filets

spinkle generously with crushed up ritz crackers

slice butter into very thin pads and place about 3 pads on each filet.

back in oven for 15 minutes

perfect lemony, buttery flaky qhite fish!! tastes great with rice pilaf.

Answer 5

Take a big frying pan (I like my cast iron for this one).

Cut up about 1/2 onion, a bell pepper and a clove or two of garlic (depending on your taste).

Take a pound of a white firm fillet fish (I like tilapia- ask your fishmonger what's fresh). Cut it up into 1-inch square pieces.

Heat the frying pan on high, put in about 1 or 2 tbsps of olive oil. Throw in the peppers and shake them around for a minute or two. Then throw in the onions and shake it around another minute or two. Then throw in the garlic and fish and shake it around another minute or two.

Add a couple of small cans of tomato sauce, and salt and pepper to taste. Stir, lower the heat and let it simmer until the fish is opaque (no longer see-through), shouldn't be more than 10 minutes or so.

You can serve this over rice or pasta.

Answer 6

Hey there. Try bonita. Interestingly enough, not many people eat bonita because they have been brainwashed into thinking that it is only used as baitfish. But I can guarantee you that once you try it, you'll like it! See below for more information about how to prepare it (Warning : Do not read if squeamish).

Answer 7

Salmon is so very easy. You can do it on top of the stove in some butter and olive oil, turning once. Cook until salmon flakes with a fork. Maybe 10 minutes total depending on the size.

Or you can bake in the oven.

Answer 8

Do you like white fish?? Such as haddock or whiting? They are perfect for those on a diet or seeking to improve their health. Here is a very simple recipe and you won't fail to do so!

<<<<<< Mediterranean Fish Parcels >>>>> Serves 2

250 g baby new potatoes, scrubbed
1 teaspoon olive oil
2 x 175g firm white fish fillets, haddock or whiting
2 teaspoons sun-dried tomato paste or tomato puree
finely grated zest of 1 lemon, plus 2 teaspoons of lemon juice
about 10 black or green olives
1 tablespoon of capers, rinsed
2 sprigs of fresh rosemary or thyme
pepper & salt

1) Preheat the oven to 190 degree C / Gas 5 / fan over 170 degree C. Boil the potatoes in salted water for about 12 minutes or until tender, then drain well.
2) Take two large sheets of foil, about 30 cm / 12 inches in square and bush the middle area of each sheet with olive oil. Put fish fillet on top of each sheet and spread witht he tomato paste. Sprinkle with the lemon zest and juice, add the cooked potatoes on side and olives, capers on top. then season with ground pepper and a tiny bit of salt to taste
3) Top with a sprig of rosemary or thyme, then loosely wrap and secure each parcel tightly to completely enclose the ingredients.
4) Put the pacels on a baking sheet and bake for 20-25 minutes, or until the fish flakes easily when tested with a fork.
5) Serves with green salad

Answer 9

I just toss it in a baking pan, cover it with spices and bread crumbs, and cook in the oven for 25 minutes at 350. Healither than frying.

Answer 10

Put in a frying pan filled half way with water, when it starts to boil turn it off leave in 10 minutes then eat it. Plain but a simple start.