Cooking Fish

[lanie]

Would love to know how most of you cook fish - any fish - just not with tons of sauce, etc. - and easy - thanks http://www.cookinglight.com/bbs/smile.gif lanie

[ginny177]

I cook most fish in my microwave - uaually filets(about 3 1/2 to 4 mins. for most). Sometimes I simply sprinkle them with lemon juice first. Sometimes sprinkle with a half tsp. olive oil + garlic powder or other herb.
Once in a while I get more involved with marinades or sauces, etc, but usually I want fast and easy !

[SoCal]

I've been cooking alot of salmon fillets lately. I'm all for easy cooking! All I do is mix up some olive oil, fresh lemon juice, grated lemon peel (yellow part only), fresh garlic and dill. I salt and pepper the fish then put the olive oil mixture all over the fillets and bake it in a foil packet (for thin fillets I bake at 400 degrees for about 15 minutes). Turns out great every time.

[Gail]

Silly girl! There is no one way I make fish. Depends upon the fish, depends upon the weather, depends upon the phases of the moon. I'd be bored to death cooking my fish the same way time after time. I grill, we barbecue using mesquite, we broil, we sauté, we poach. Once in a great while, I'll even (gasp!) deep fry it. I rarely bake fish, although I'm not necessarily against the idea.

Now if you asked me about a specific fish, I could probably give you a more specific answer. Or ideas, anyway...

[Jeanne G]

Lanie,

There are obviously many ways to cook all sorts of fish. However, one "staple" sort of way I cook fish in a pinch - and it's very good this way is - I bake it. I usually spray a glass dish w/ non stick spray, lay my fish (I often use orange roughy or talapia) down, then top w/ s/p, dill weed, garlic, onion powder, paprika, and what ever herbs come to mind. Then
I put a little white wine in the dish and cook. So easy, and presto! http://www.cookinglight.com/bbs/smile.gif It makes a delicious meal (of course with all the other fixin's).

Also check out this thread, it's got a recipe that is suppose to be yummy! http://www.cookinglight.com/bbs/Forum1/HTML/001402.html

[bijoux22]

When I buy salmon fillets, I salt and pepper both sides then pan sear (in olive oil) skin side down first for maybe 4 minutes - depending on thickness, then turn over to the other side. I peel the skin off (which comes off very easily) while the other side is cooking for maybe 4 minutes again depending on thickness. This is my favorite fast way to cook salmon.

[Vanessa]

Depends on the fish. Salmon I usually do it simple in the microwave with lemon juice salt,pepper,sprinkle a bit of paprika and fresh dill. Sometimes I will make use of fresh herbs to do flavored butters which are used with seafood. If BBQ lets say I will do halibut with lemon and basil.
SAlmon steaks with a spread of oregano, cumin and mayonnnaise & grilled 4 mins per side. For seafood a 5 spice marinade goes well. You can do kebabs with seafood (shrimp, scallops) or sturdy fish.
I don't fry much so BBQ (if the weather is nice), microwave and sometimes the oven.

[This message has been edited by Vanessa (edited 10-08-2000).]

[Mitchdoggy]

Has everyone tried the fresh salmon steaks they have at Costco? They are delicious.

[Frances]

I love to poach fish. It is so easy and doesn't leave your house smelling like a fish market! Just put 1 cup of white wine into enough water to make about 2 inches of liquid in a pot. You can put in a bay leaf, carrot, or small piece of onion to flavor. When all this comes to a simmer, slip in your fish. Depending on how thick the fish is cut, you cook until the fish is opaque in center, about 15 minutes for a thick cut of salmon. Hope this helps!

[SoCal]

Mitchdoggy - I have to confess, I buy my salmon (either fillets or steaks as well as other types of fish) frozen at Trader Joe's! The supermarket fish counters ALWAYS smell way too fishy for my taste. I've never had any problems with the fish from TJ's. If I have extra money to splurge, I will buy fresh fish but only from a seafood market like Santa Monica Seafood.

[laden]

My favorite "quick" way to cook fish fillets is to sprinkle with blackened seasoning and spray with olive oil cooking spray. If I don't put them on the grill I broil on the top shelf for about 3 minutes on both sides.

We love catfish, tilapia, grouper this way!

[Kendra Anne]

An easy and fast way that I cook my fish is by baking it also. I pour a little fat free italian dressing on it and then throw it into the oven. Sometimes I may jazz it up a bit by adding spices. It's easy and fast and that's what I'm into since my husband won't touch it!

[Laura B]

I go the simple route and quickly cook it in a pan on the stove with a touch of oil or butter, salt & pepper, and lemon juice. I prefer the pan to the microwave because I just love it to get a nice brown crust! I usually do salmon.

[JeanneL]

My favorite way to cook fish, especially salmon or halibut filets, is to poach it in chicken or vegetable broth in the microwave until it's almost done (just a few minutes), then rub it with olive oil or canola margarine, sprinkle it with lemon pepper, freshly pressed garlic, and any other herbs you like and put it under the broiler for a few seconds until it's done. It's heavenly!

[Pat]

This recipe is my husband's favorite. He will not order salmon in a restaurant anymore because he says it is never as good as this.

* Exported from MasterCook *

Salmon with White Wine-Mustard Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 teaspoon salt -- divided
1/8 teaspoon black pepper
4 salmon fillets (about 1 inch thick) -- (6-ounce)
1 tablespoon butter or stick margarine -- divided
3 tablespoons minced shallots
2 tablespoons dry white wine
3/4 cup fat-free less sodium chicken broth
1 tablespoon Dijon mustard
3/4 teaspoon cornstarch
4 teaspoons minced fresh tarragon

Sprinkle 1/8 teaspoon salt and pepper over fish. Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add fish, and cook 7 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet, and keep warm.

Melt 1 1/2 teaspoons butter in skillet over medium heat. Add the shallots, and sauté for 1 minute or until tender. Add wine, and cook for 30 seconds. Combine 1/8 teaspoon salt, broth, Dijon mustard, and cornstarch, and stir with a whisk. Add to skillet, and bring to a boil. Reduce heat, and simmer until reduced to 3/4 cup (about 1 minute). Spoon sauce over fish, and sprinkle with tarragon. Yield: 4 servings (serving size: 1 fillet and 3 tablespoons sauce).

CALORIES 318 (48% from fat); FAT 17.1g (sat 3g, mono 8g, poly 4g); PROTEIN 35.7g; CARB 2.4g; FIBER 0.1g; CHOL 111mg; IRON 0.9mg; SODIUM 467mg; CALC 16mg

Source:
"Cooking Light, Jan-Feb., '99, p.149"
Ratings : 5--Very Good!! 0
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Per serving: 250 Calories (kcal); 9g Total Fat; (34% calories from fat); 36g Protein; 3g Carbohydrate; 88mg Cholesterol; 473mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates