How many are ways can you cook chicken or fish without frying it?

Question

We resently had to change the way we were eating. I need some new recipes. Low or no sodium and cholesterol recipes. I'm trying to stay away from red meat and pork. Help!!!Help!!!

Answer 1

roast, smoke,boil,grill thats all i can think of... ", xx

Answer 2

Dear Ko Ko,
My husband loves fried foods but his cholesterol is too high so I've been changing my cooking was also.
There are several flavors of seasoning that are salt-free and are very good. Use spices to avoid bland flavor and just a little salt.( keep it off the table to help curb the habit of salting before tasting).
If you can cook on a charcoal grill, that gives a great flavor to almost any meat and veggie. Buy a roll of that non-stick aluminum foil.(good stuff)
Also, get the hang of your oven broiler and learn to saute' with a little real butter and the stove top. Believe it or not real butter is better for you than some of these margarines.
Find a low-cholesterol, low-sodium cook book for some good recipe ideas.
enjoy!

Answer 3

i don't know what kind of fish you have or like but here is a good recipe:

Grilled Fish Steaks
INGREDIENTS
1 clove garlic, minced
6 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
2 (6 ounce) fillets halibut
DIRECTIONS
In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.
*you can omit the salt*

heres one for grilled chicken:
http://allrecipes.com/Recipe/Honey-Grilled-Chicken/Detail.aspx

you can also bake fish and chicken instead of frying.

Answer 4

I like all the responses thus far, but try changing up your seasonings to change the taste when you broil, bake or grill. Try baking as casseroles with noodles or rice & sauces or cook in/with veggies. I'm where you are at trying to eat healthier and it can get boring.

Answer 5

You can poach fish or chicken in a pan with white wine and herbs such as rose mary or thyme ect. and some root vegetables,
or place all your ingredients with the fish and chicken in aluminum foil and wrap it to form a pouch and place it on the grill or in a hot oven.
just a few thoughts off the top of my head.

Answer 6

3 or 4 ways

Answer 7

buy a george foreman rotisserie, works wonders for me. i got mine new off of ebay for 25 bucks with shipping included. you can use lemon pepper to season your food and all kinds of sodium free seasonings. another good investment is a george foreman grill. i personally like to grill outside on an outdoor charcoal grill, but this works when the weather won't cooperate.

Answer 8

Boil - Broil - Bake or Roast - Grill - Sautee

Answer 9

cook it on the grill

Answer 10

Grill it, steam it, bake it....anything is possible.

Answer 11

Grilled Salmon Steaks with Savory Blueberry Sauce:
INGREDIENTS
1/2 cup chicken stock
1/4 cup balsamic vinegar
1/4 cup orange juice
1 teaspoon honey
1 tablespoon cornstarch
1/4 cup chicken stock
1 cup fresh blueberries
2 teaspoons chopped fresh chives
4 (6 ounce) salmon steaks
2 tablespoons olive oil
salt and pepper to taste
DIRECTIONS
Pour 1/2 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat.
Preheat grill to medium high-heat.
Brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.

or

Grilled Mahi Mahi:
INGREDIENTS
5 pounds skinned, deboned mahi mahi, cut into chunks
3/4 (4.5 ounce) jar bottled minced garlic
1/2 cup butter, diced
1 large onion, diced
1 1/2 lemons, juiced
1/2 cup dry white wine
1 1/2 (10 ounce) cans diced tomatoes with green chile peppers
salt and pepper to taste
8 ounces shredded pepperjack cheese
DIRECTIONS
Preheat grill for high heat.
Place mahi mahi in an aluminum foil pan, and toss with the garlic to coat. Distribute butter evenly throughout pan. Spread onions over fish. Pour the lemon juice, wine, and diced tomatoes with green chile peppers over the fish. Season with salt and pepper. Tightly cover pan with aluminum foil.
Place pan on the grill grate, and cook fish 35 minutes, or until easily flaked with a fork. Sprinkle with cheese before serving.

or

Grilled Yellowfin Tuna with a White Bean and Oregano Salad:
INGREDIENTS
3 ounces sushi-grade yellowfin tuna
Salt
Cracked black pepper
1/8 teaspoon crushed garlic
1/4 lemon, juiced
1 ounce olive oil
1/8 cup water
1/2 teaspoon fresh basil, chopped
1/4 tablespoon dried oregano
6 ounces cooked white beans
1/2 teaspoon parsley, chopped
DIRECTIONS
Season the tuna with the salt and pepper and grill each side for 30-45 seconds. Set aside to cool.
Mix the garlic, lemon juice, olive oil, water, basil, oregano, and beans in a cold mixing bowl and let marinate for 3 hours in the refrigerator.
To serve, bring the salad to room temperature and place it in the middle of a shallow bowl. Slice the tuna thinly, and lay it on top of the bean mixture. Garnish the plate with the chopped parsley.

or

Honey Mustard Grilled Chicken:
INGREDIENTS
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
DIRECTIONS
Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

or

Lemon Grilled Chicken:
INGREDIENTS
1/2 cup lemon juice
1/4 cup vegetable oil
3 tablespoons chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 garlic clove, minced
1 broiler/fryer chicken (3 to 4 pounds), cut up
DIRECTIONS
In a large resealable plastic bag, combine the first seven ingredients; mix well. Remove 1/4 cup for basting and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade from chicken. Grill, covered, over medium heat for 20 minutes. Baste with reserved marinade. Grill 20-30 minutes longer or until juices run clear, basting and turning several times.


Good luck!