Fish! About This Page:

[Shell_of_the_South]

I am trying to serve more fish for dinner, but I have to admit that I don't know a thing about buying it or cooking it. And fresh fish is so expensive here! I bought some frozen pollock fillets and whiting fillets. I would love to hear any cooking suggestions or favorite recipes. Or even advice on what kind of fish to buy. I am trying not to fry, so oven recipes would be appreciated. Thanks!

[Irene]

<font color="blue"> Oh my, I did the same thing this weekend. So I'm looking forward to advise from other members. </font>

[debe]

Living here at the shore we get a lot of fresh fish (also our son is a commercial scalloper ) so we do get to eat fish often. I love fried fish/seafood but have cut out the "frying" and now bake, broil, steam, or pan fry our seafood.



This recipe comes from Better Homes &amp; Garden and can be used with just about any fish.



Oven Fried Fish



Ingredients

• 4 4-ounce fresh or frozen cod or other fish fillets

• Nonstick spray coating

• 3 tablespoons seasoned fine dry bread crumbs

• 3 tablespoons cornmeal

• 1/4 teaspoon lemon-pepper seasoning

• 1 tablespoon cooking oil

• 1 slightly beaten egg white

• Tomato slices (optional)

• Fresh parsley (optional)



Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Measure thickness of fish. Spray a shallow baking pan with nonstick spray coating; set aside.

Stir together bread crumbs, cornmeal, and lemon-pepper seasoning. Add oil, tossing to combine. Brush one side of each fish fillet with egg white, then dip in bread crumb mixture. Place fish fillets, crumb sides up, in prepared pan.

Bake, uncovered, in a 500 degree F. oven for 6 to 8 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. If desired, serve with tomato slices and garnish with parsley. Makes 4 servings.



Nutritional Information

Nutritional facts per serving

calories: 161, total fat: 5g, saturated fat: 1g, cholesterol: 43mg, sodium: 283mg, carbohydrate: 9g, fiber: 0g, protein: 20g, starch: .5diabetic exchange, very lean meat: 3diabetic exchange, fat: .5diabetic exchange





Another way we enjoy fish is on the grill.



Take your fillets (thaw if frozen) and place them individually on a sheet of Tin Foil.



Top each fillet with seasonings of your choice (I like the ole stand by Salt &amp; Pepper)

You can also add sliced tomatoes, green/red peppers, maybe a slice of onion, lemon, garlic etc... (have fun, use your culinary imagination) . Paprika sprinkled on top of fish looks nice too!



Seal up the foil &amp; place on the rack on your hot grill. Turn every 5 min for approx 10 - 20 min (depends on the thickness of your fish) If using thin fillets, cooking time could be less. When opening the foil packet, BE CAREFUL as steam will be HOT!



Just located a Chowder recipe online (am sitting here in at work and am TOTALLY bored, so I am having fun searching recipes tonight) that looks really good (have made something simular but not in a crock pot) :

Slow Cooker Seafood Chowder

[gymnuts]

I usually do all my fish the same way. I broil it. First I use Pam to spray the pan then I either marinate it in one of the Lawry's Marinades, or I just sprinkle it with Old Bay Seasoning.

[Colexis Mom]

Michelle, do you like scallops? It's one of the only fish I eat (sea scallops, not bay scallops).

I put the scallops in a baking dish, and cover with a mixture of either bread crumbs or crushed Ritz crackers mixed with melted butter and garlic (and throw in some parsley too). Bake it at 400 for at least 15 minutes (I probably overcook it, but I'd rather be safe than sorry), and it's ready to serve You can also broil it for a few minutes to make the topping crusty!!

[Shell_of_the_South]

Oh wow, thanks guys for those recipes!! Marnie, I'm going to try those scallops, I like them at Red Lobster, but I've never cooked them.

What are some good kinds of fish to prepare? Please keep all the advice and recipes coming!! I want to start eating fish twice a week.

I baked the pollock fillets last night. I brushed them with a little olive oil, sprinkled them with salt, pepper, a little garlic powder, and some dill seed. Then I sliced a lemon and placed the slices on top of the fillets. Then I baked it. I think I used a little too much dill seed, but they turned out ok I think, because I cooked a 2 lb. bag and it was all gone! I am lucky because my kids really like fish.

[debsta922]

My DH and I eat fish at least twice a week, and if I am cooking any type of white fish (haddock etc.) I will coat it with mayonaise (lite mayo works great) and then sprinkle it with lemon pepper, then I will put it under the broiler for 3-4 minutes a side... it also works great on the grill... I've also used this on scallops, but I mix the mayo and lemon pepper in a bowl and then toss in the scallops... I've found the mayo takes out a bit of the "fishy" flavor... my mom got this recipe from a fish market to give her ideas on cooking sword fish...

[LisaJ]

You can safely sautee fish and scallops in just a small amount of olive oil or canola oil with a nonstick pan, you won't add any bad calories. I do this all the time because I'm not a fan of baked fish.

McCormick makes some of the best Grill Mates seasonings around. These are great for the grill. Last night my daughter and I had Montreal Seasoning (from McCormick) on some shrimp and I sauteed them in just a small amount of olive oil. They were out of this world!!

If you are going to sautee some fish, just use a small amount of the oil and dip your fish in milk and then in some corn meal &amp; flour mixture with some salt and pepper. It's wonderful. It only takes a few minutes on each side, depending on what type of fish you like.

Another good spice blend is the McCormick Herb seasoning for Chicken, garlic and herb variety. I use it on chicken and shrimp.