I can't get enough fish!

[Food Lady]

I recently went from vegetarian to pescetarian for health reasons. I have always favored seafood so I've been making up for lost time. I usually come home and broil Alaskan cod, haddock, or responsibly farmed tilapia with white wine and olive oil. I like Old Bay seasoning. But what else is good on a mild white fish? I do like salmon but I generally eat smoke flavored canned with olive oil. I am willing to try cooking it myself if anyone has a good recipe. I'm also into gulf shrimp and scallops.

Things I like that I know go well with fish: mustard, dill, lemon, sweet sauces (read something about apricot preserves?).

So, anyone have any tried and true recipes they'd like to share? Oh, but not fried fish; that's a bit difficult and when I want it I go to a restaurant. The local brewery has THE BEST beer battered fish. It's 13 bucks and sooooo worth the money.

[tigger222]

One thing I like to do with salmon is put fresh lemon slices, salt, pepper, and wasabi butter and bake it. You can find wasabi powder in some japasene food markets and it works really well for this just mix it with butter to your taste. You want it to taste a little strong because when the butter melts it tones it down a bit.

[dendawg]

Sooo....you like putting fish sticks in your mouth?

[notalwaysright]

With white fish I layer some thick slices of onion, the fish, Old Bay or whatever seasoning, fresh (or dry) dill, minced garlic, a drizzle of olive oil, then lemon slices. Wrap in foil and bake. It's so simple and you can change it however you want. I steam rice and veggies to go with it. Most fish I make is baked in foil because I find that I'm less likely to dry it out that way. I do a honey glaze for salmon that's decent.

I'm going to try the wasabi one! I have wasabi powder already.

[Food Lady]

NAR, can you post your honey glaze recipe, please? It sounds good. Right now I have some tilapia under the broiler and I'll probably make a fish taco out of it.

[EricKei]

Can't go wrong with a little Old Bay & lemon on most seafood

As I'm on a low-sodium diet, I'll recommend my favorite salt substitute: paprika. Used in moderation, it enhances flavors much like salt does, and only adds a little bit of heat (enough to be spicy as in "flavorful," not "holy shit my mouth is on fire") -- note that I'm talking about the generic domestic stuff. True (Hungarian) paprika tends to be stronger (and also 3-4 x as much).

[mjr]

Food Lady, do you like tuna? One thing I do is with tuna steaks. I cook them with kosher salt and cracked black pepper. Depending on how "done" you want it, 3 or 4 minutes on each side should do the trick.

Of course, if you want to get a little adventurous, and have a place to cook it (and can get a tuna loin), this looks delicious...

http://www.foodnetwork.com/recipes/a...recipe-1911894

[Victory Sabre]

Which cheesehead brewery is it, so I can get some of it Sunday when I'm in cheesehead land?

Also, I just usually fry up my fish. I totally love fresh fried walleye that I caught.

[Food Lady]

Fox River Brewing Company. If you are in this area you had better come meet me. Where's Irv? He's about an hour from here. Becks and Bella, too.

[Kittish]

I like making a light cream or wine pan sauce to go with fish. Season the fish with your choice of herbs, and get it nicely browned. Deglaze the pan with a bit of white wine or white cooking wine and add just a little butter or cream, maybe a touch of lemon. A tiny bit of cornstarch will thicken the sauce.

[Victory Sabre]

Fox River Brewing Company. If you are in this area you had better come meet me. Where's Irv? He's about an hour from here. Becks and Bella, too.

Not making it that far on this trip, just going to Eau Claire. I have heard of them, and I think I've had some of their beers.

[Food Lady]

^ sad face I don't think I've ever had their beers. I like their food.

[Ceir]

Been starting cooking more fish-fish myself recently (as opposed to, y'know, Gortons freezer filets). So far I've had pretty good luck with tilapia, salmon, and tuna; my usual go-tos line up with everyone pretty well here - Old Bay, dill, lemon-pepper, plain old salt and pepper, it's all good. One other thing I can recommend is a jar of whatever decent "cajun spice" you can come up with.

[EricKei]

I second Lemon Pepper -- just keep in mind that most such jars are really "a ton of salt with a tiny bit of lemon peel and a shake of pepper." You may want to just buy dried/ground lemon *peel* (JR Watkins makes one of these) and mix it with ground pepper, whether salt is an issue or not

[Food Lady]

I have every spice in the book so I could mix up my own special blend. I forgot to get lemons today but I got home and remembered I have malt vinegar.