Easy Healthy Tasty Ways to Cook Fish

For me Tilapia is the easiest...and I really love it. You can get it frozen or fresh. I buy fresh at Publix. Squeeze some fresh lemon juice on it, throw it in the oven to bake and thats all there is to it. Serve it with some rice and beans or salad and a different side....great meal .

My best fish recipe:
Hawaiian Fish:
Any white fish-enough to feed 4
2-3 Tbls mayo
2-33 Tbls hoisen
2-3 Tbls black bean sauce
2-3 Tbls Worcestershire sauce
gr. onions
tomatoes - diced, fresh
Lemon-sliced
Sweet onion-optional

Put fish in tinfoil...throw in all ingredients...seal tinfoil packet tightly..bake/barbecue for 15-20mins...YUM!
*I do not pre-mix anything, I just layer it all on.

I usually buy frozen tilapia fillets. You can dab with olive oil, sprinkle on some spices and pop it in the oven still frozen. It just takes longer to cook. I like to serve it with different kinds of salsa. White fish will really take on the flavor of whatever you cook with it/spice it with. If you like a meatier fish, salmon is good. You can really just put some lemon juice on it and broil it.

My husband makes salmon on the grill. He seasons it with a little olive oil and Chef Paul Prudhommes MAGIC Seasoning Blend for Blackened Redfish.
I'd buy fresh, and wild if possible, and cook it the day you get it or the next day at latest. I'm in North Dallas and Tom Thumb or Sprout's usually has good fish.
When you buy the fish the butcher may give you some good tips, like how to remove any bones easily before you cook it. Keep a needle nose pliers in the kitchen for this.

Fresh fish will taste better than frozen; although if you do buy frozen, it thaws pretty quickly in cool water or even a pan of milk (helps with the stronger-flavored fish). We love salmon, grouper, trout, red snapper, and orange roughy, to name a few. Grouper, red snapper and orange roughy will look white even after they're cooked; although I think you may be referring to the method of cooking when you say you don't like white-looking fish. Grilling, blackening, pan-frying will change the look of the surface of the fish, but the flesh inside will remain white. Fish is done when it flakes apart easily with a fork. Generally, it's less than eight minutes, depending on the size of the cut.

I like to grill salmon (even on the George Foreman grill) with a little seasoning (salt, pepper, Tony Cachere's, lemon pepper, garlic salt -- whatever you like). It cooks quickly, so watch it closely so it doesn't dry out.

I press the fleshy side of a trout into seasoned bread crumbs (Panko). Heat a little olive oil in a skillet or shallow pan and cook the fish, breaded side down over med-low heat. Don't worry about the skin side - the skin peels off easily when the fish is done, and you can serve with the newly skinned side down so the pretty browned breaded side is showing. Trout generally has little bones, but they slide out easily after cooking. Sometimes I mix a little grated Parmesan in with the bread crumbs, or just sprinkle some on top after it's done.

I like grouper either grilled or pan-fried; red snapper and orange roughy pan-fried with onion slices and some chopped garlic. I don't like to use bread crumbs on these types of fish, but you can try it to see if you like it.

Another way I like to cook fish is to wrap a fillet (usually salmon, orange roughy, red snapper) in a sheet of parchment paper with some onion slices, garlic, peppers (whatever you like), drizzle a little olive oil or a few dots of butter on top of the fish, season with salt/pepper, wrap it up like a little present so the steam can't escape, and bake in the oven. Google some recipes for fish "en papillote" for more detailed directions. The fish will cook perfectly (although it will remain white with no crust), and will be seasoned with the vegetables you put in the package with it.

Good luck!

I love salmon... and if you get a fillet, it should have any bones in it. I usually cook it with salad dressing... my favorite is Three Cheese Northern Light Italian (i believe it's ken's steakhouse). That is YUMMY!!!! You could also put terikki or BB'Q sauce on it. I always look in joy of cooking for the time/temp to cook it.

I also take flounder fillets and dip them in egg, then bread crumbs, and cook them in oil in a pan (kind of like breaded chicken). my girls LOVE that! you only have to cook it for a few minutes each side.

Shrimp Parm... take raw shrimp, put it in a baking dish, cover it with mozzerella cheese, then spagetti sauce... cook in the oven on 325 degrees for 30 minutes. Everyone raves about this!!!
or just cook the shrimp in a pan, and eat it with coctail sauce.
I always buy raw shrimp... I don't like the already cooked shrimp... it tastes a little funny when you thaw it out in my opinion.

Crab legs... you can steam them, but it's easier to just ask them to cook it at the supermarket if you are going to have them soon after. :-)

you could also buy the already seasoned frozen fish/crab cakes and follow their directions. Speaking of crab cakes... I LOVE crab cake sandwiches!!! yum yum yum!

for frozen fish, you can just run it under water for a few minutes until it thaws out, or you can put it in the fridge overnight.

Hi C.,

My DH and I rarely eat red meat, so I've become fairly creative with chicken and fish. Here are some of my easy favs:

Where to buy...Sam's has the best value and taste for fresh salmon (in a case by fresh chicken) and for frozen, bagged tilapia, orange roughy, and mahi mahi. If you like Ahi Tuna, the best place to buy is Albertson's. They sell in the frozen seafood case and you buy by the piece of tuna. Frequently Albertson's will run sales on bagged tilapia at buy one, get one free and I stock up.

How to cook:

Salmon - I bake the salmon at 425 for about 20 mins...you can make salmon quesadillas with the baked salmon. You can top with some honey mustard dressing as a marinade.

Tilapia and Orange Roughy - both are very light in flavor and texture. Great beginning fish for those who don't eat fish often. Bake at 425 for about 10-15 mins. After cooking, I top with sun-dried tomato pesto and feta cheese. Or I top with Cilantro-Pecan Pesto (at Central Market) and pico de gallo. A good side dish for fish is cous cous and asparagus. There are also great recipes on foodnetwork.com that are stuffed-fish. Basically you create a stuffing, then put it on the fish and roll the fish up to cook. Most of these are super yummy and easy to make.

Ahi Tuna - Grill until the doneness you desire. They make great sandwiches as they are thick as steaks. You can also buy the packaged chinese noodle boxes and serve with the Ahi Tuna. A great marinade is Soy Vay's teriyaki wiht sesame seeds.

I love the Blackened Salmon, Teriyaki Salmon, Parmesan Tilapia and Macadamia Nut crusted Mahi Mahi from Sam's Club. I take any of these out of the freezer when I get home from work and put it in cold water for 15 minutes (they are individually wrapped).

I put them in the electric skillet on the patio table outside so the house doesn't stink like fish and cook for 10 minutes on each side. I don't even use butter or oil. I steam some microwave veggies during the last 5 minutes! Easy, quick and healthy :)

Good Luck!
E.