I don't know if you have this in oregan, but in the uk you can go to the fishcounter in any supermarket and ask them to prepare the fish in a bag for you, which you can then put in the oven. It has instructions of temperatures, timings and everything, and they have optional seasonings, so go with lemon and ginger maybe as it's low cal and deliscious with fish. Serve with a huge sald and a small portion of cous cous.

I second the poaching option. That's how I taught my husband to cook fish that didn't get overdone. And with poaching, you can add different flavors to the poaching water depending on mood (a splash of soy, a hint of citrus, a spoonful of Old Bay, some sherry or white wine, some garlic/ginger/red pepper -- NOT all at once!).

Fish is awesome for protein! Do you like sushi? I eat lots of that. Or I get the smoked salmon and eat that on a slice of the thin dark hollywood bread (only 90 cals for 2 slices!!! Low in carbs too) You could also fry up some salmon with garlic, onions and eat it on a bed of brown rice, or after cooking it throw it into a salad with a light vingarette....yummy!!!

I have no advice for you, but I did want to let you know that every time I see your thread title, I think of this:

http://www.youtube.com/watch?v=-j1we...eature=related

I agree with theox - I think of Jaws every time I see this thread!

Lin

Just outside Anchorage, proper. Edge of the Muni :)

LOL! I NEVER thought of that! But it does describe much of my attitude towards fish!:dizzy:

I buy frozen Tilapia from Aldi's. Thawed; I use Mrs. Dash Fiesta Lime seasoning and saute in EVOO and a small pat of butter for 3-4 min on each side over Med-High heat. My kids even eat it ;)

I like to grill my fish, but my cast iron frying pan works well when it's raining. :) I like salmon, swordfish, and tuna. They all get a rubdown with EVOO, then whatever spices move me that day. I'm a big fan of blends - lime pepper, thai red chili blend, garlic & herb - I must have 15 different spice blends in my cupboard! :dizzy: I cook them all on medium heat - salmon & swordfish 7-8 minutes per side, tuna 5 minutes per side for rare. Have you tried swordfish? It's a very "meaty" fish, and not very fishy. Tuna steaks are nothing like canned tuna - it's my new favorite protein!

we were a intimidated by fish too. lots still to explore on that front, but at this point we mostly broil our fish, salmon occasionally and tilapia a lot of the time. bf makes it with a spicy mustard topping. he also topped it once with sauteed onions with balsamic vinegar, which was pretty good.

I've noticed fish mongers at the farmers markets now too.

I want to eat this right. now.