A Fishy Kind Of Question?
 

Oh, I can help!
 

I can definitely help you with this, with at lease one type of fish. I LOVE salmon. In fact, I'm a little salmon-obsessed at the moment. For some reason I am craving it a lot lately. And it's also REALLY good for you. It's full of those Omega-3 thingies (I know, I know, please try not to be too terribly impressed by the technical nature of my language ;)).

I just made it for the first time last night with barbecue sauce. I had 9 ounces of salmon and basted it with 2 tablespoons of hickory and brown sugar KC Masterpiece barbecue sauce. Then, I baked it in a 450 deg oven for about 15 minutes. (They always say that you should allow 10 minutes for each inch thickness but I always find I need a few more minutes). It was soooo delicious cooked this way. Unbelievable. My husband loved it as well, even though if you asked him what his choice for dinner would be, fish other than sushi would be about 50th on the list. He said it tasted like barbecued steak cooked that way and was the best fish he'd ever had.

I also normally cook salmon with just salt, ground black pepper and thyme sprinkled liberally over the top, again at 450 for 15 minutes. I really like capers as well so I top this version of salmon with a bunch of capers.

Hope you enjoy!

Wow I never thought to put barbeque sauce on Salmon. I'll have to try that!

I promise, it's like heaven in fish form! :cp:

My favorite way to eat salmon is BBQ Roasted Salmon. You marinate the salmon filets in pineapple and lemon juice, then you roll it in a mixture of brown sugar, chipotle pepper, and other seasonings, and bake it. It's really good and everyone I've served it to has loved it.

I also love tilapia fish. It has a very mild flavor and cooks quickly. I enjoy it seasoned with Calico Fish Rub, which I buy from World Merchants Spice. I also love to grill tilapia over a charcoal grill and serve with a fresh corn and tomato salsa.

I am not a fishy person, and I can't tolerate the taste of many fish, such as salmon, so this was a challenge for me too. I discovered that there is some fish that has a much milder taste, such as haddock and halibut. I roll a halibut steak in a LF parmesan and spice mixture (garlic, basil, parsley, peppers) and bake it about 15 min at 425. This is pretty low in calories, the piece I had last time was only about 130 calories for about a 6oz piece. Way lower in calories than steak or pork, even chicken!

I often bake fillets in foil. Put a fillet on a piece of aluminum foil, grate salt and pepper over it, put a lemon slice on top. Crimpt the foil over it so it is tightly sealed in a little square package. Bake until fish is done--it will be nice and moist because of the foil.

I now try to avoid farm-raised salmon and stick to wild only (can buy it in IFQ at Trader Joe's). I also love bluefish, snapper and canned sardines.

I do the same thing with the foil packets for salmon. My favorite is to put a little bit of horseradish and honey mustard dressing. But I also will throw in a little teryaki sauce or just salt and pepper. Good with just about anything you can think of or even by itself. If you're wanting to eat fish more often, my suggestion is to get the big bags of frozen from Costco or Sam's Club. Good price, they are frozen in individual portions.

My other favorite is Tuna steaks. A tiny one will actually feed both myself and my husband because it is so dense. I find it is best grilled or just cooked in a pan with some olive oil or cooking spray and season it the same you would a steak. So tasty. good as is or broken up over a salad - and nothing at all like the tuna from a can.

We found a great brand that does lightly breaded fishiers fishsticks, Trident is the name of the company. Very tasty for those days when you want something easy and can have a little bit of breading.

When I have a taste for "fried" fish, I put about a 1/4 cup Hellman's low fat mayo (the one that use to be Hellman's Just 2, with 2g of fat), and add just a little bit of milk - - or you can use diet ranch dressing). I dip the fish fillets in the mayo or ranch dressing, and then dip it into a bowl of seasoned cracker or bread crumbs, and then bake at 375 degrees, in a baking dish sprayed with cooking spray. Bake for about 20 minutes (longer if the fish is really thick)

This is great for chicken and lean pork chops too (45 min to an hour cooking time though). You can season the mayo or the crumbs as you like as well (For example you can made chicken nuggets with salsa/ranch dressing and taco seasoning in the crumbs).

This is really healthy unless you forget about portion control
Colleen

I do salmon 1 - 2 times a week on my George Foreman grill :) . LOVE it! I have it with lemon. I also do swordfish occasionally, and eat tuna sandwiches ALL the time.

tuna is one of my favorites

I like to cook just about any fileted fish like this:

1. Marinate in some lf Italian dressing, doesn't matter how long.
2. Chop up tomatoes, green onions, mushrooms, etc.
3. Put the fish in a baking pan, cover with the vegetables and bake 20 minutes.

With salmon, I like to marinate it in some olive oil, lime, and dill. Then just bake it or broil it and make a sauce out of lf yogurt and dill.

This is my favorite Salmon recipe:

Mix some low sodium soy sauce, honey mustard grey poupon and sugar-free maple syrup together in a bowl to a basting consistency.

Then cover salmon fillets in the sauce and place on a broiler pan covered in aluminum foil (for easier clean-up) and broil for a few minutes on either side until fully cooked.

Way simple and yummy yummy.

I am addicted to salmon - I especially like the tail end of fillets. No bones and plenty of Omega3. My favorite way to cook it is on a Forman type grill sprayed with pam. I just sprinkle the fillet with dill weed and pepper. :T I serve it over a salad in the summer...it's also good over plain pasta with a little mizithra cheese and some fake butter spray.

As to what salmon tastes like - it's kinda like tuna but IMO richer. Try it fresh before you try the stuff in the packets. You are more likely to like the fresh stuff...I haven't ever tried the canned/packaged salmon...but I think fresh tuna is better than canned tuna.

Fresh tuna is a different experience (esp. raw sashimi yum, yum). But cooked it tastes hearty. Tuna and Salmon (and Swordfish) are hearty fish as opposed to, say, tilapia which is less filling. As to whether or not you will like it, all you can do is try it and see. Maybe you can go to a restaurant and try one of these to see if you like it.
IMO, Tuna and Salmon are much better raw (sushi quality), a lot of the flavor is zapped when it is cooked.

I love all kinds of fish. Salmon, yes, but I especially love orange roughy, tilapia, Mahi Mahi, shark, catfish, tuna steaks, etc. Normally I bake it, just spritzing it with fat-free butter spray. I prefer it just as is rather than putting a bunch of spices all over it. But I've always loved fried fish as well. So instead of deep-frying it, I oven-fry it. I buy the oven-fry breading for fish (or sometimes use my own with cornmeal and a little bit of flour) and bake it up all nice and crispy.

Tomorrow for my lunch I'm making salmon patties :T

I have not been one to eat fish a lot but I make tilapia atleast once a week. They have a frozen bag of tilapia at Sam's Club and each filet is individally wrapped. I spray a little bit of fat free butter on it and add some lemon pepper seasoning and throw it in the oven. It taste sooo good. My 5 year old even eats it but I don't put the lemon pepper on his.

Grilled Orange Roughy is my favorite. If I want it seasoned I use either a little bit of lemon pepper or else Lawry's salt. It's great without any seasoning at all, though.

Ooh, I eat fish 2-3 times a week, except I'm exceedingly lazy! And I don't keep many ingredients in the house as they go bad quick, since I cook for one.

Fish is great for cooking for one, though! I usually cook 2 servings, actually, for leftovers. I use tilapia since that's what there's a lot of at my grocery store. It's a very mild fish. The fillets can be anywhere from 3-5 ounces where I buy it, so I get two. Then I get one of the Golden Dipt brands of sauces. I love the soy-based one, and the teriyaki one. They have between 30 and 60 calories. Anyway, marinade it in a plastic bag for as long as it takes me to exercise. Then preheat the oven to 450, clean the kitchen while it heats, pop it in, take a shower, and I come back and it's done. :)

I've never tried it on my Foreman grill. It seems like it'd be a little awkward to cook, I don't know, do thin fish fillets like tilapia work? Or do you get a bigger fillet, like an orange roughy or something? Marinade it first? Does it really cook everything if the thinner part of the fillet isn't touching the grill because it's too skinny?

Oh, and one more trick! I love the A Taste of Thai peanut coating! I use it like Shake and Bake, coat the fish in that (no need to dip it in anything, I've found it sticks to fish just fine), toss it in a pan in the oven, and cook as above.

I love fish too! We eat fish at least 3x a week :T

Tilapia is a good standby to have on hand as the fillets are just right for a serving and it holds together well (doesn't fall apart when you flip it over - if you are frying it).

I've just discovered an unusal fish that I haven't seen here in the States. Our local grocery stores have started carrying Whiting. It comes as long narrow fillets with very thin skin on one side. I bought a big bag full (frozen) for $3.99 which worked out at about $1 per pound! Whiting is a delicious ocean fish and I just dipped it in egg then a little flour and pan fry it in about a tablespoon of olive oil - yum! It smells a bit "fishy" before it's cooked, but when it's done it is very mild - not "fishy" tasting at all - very much like tilapia or trout. One fillet (about 5 oz.) has only 100 calories. I believe it's in the smelt family.

That reminds me. Just how many calories ARE in tilapia? I really have no idea.

We eat salmon all the time, but then I live in Alaska, and my DH catches it. :) I love it grilled, sometimes marinated in things similar to those listed here, though I find the barbeque too overpowering. I also like it baked with a sauce made of equal parts lf mayo and lf or ff plain yogurt, and dill. You can also add chopped onions. I use this the first time I cook it, and have also used it on leftover salmon that was cooked plain (i.e. no marinade).

Sablefish, Salmon, Scallops and Shrimp (haha all start with S) are my ALL TIME FAVORITE fish!!
(of couse Chilean Seabass rocks as well...but its over fished :()
(Swordfish is awsome as well, but that damn mercury!!)