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Icky lunch & Dinner suggestions

#1

iammare , 08-17-2007 01:04 PM

Sorry, I just was really disappointed with my lunch. I should have known better then to get the baked fish from a cafeteria. Really dry, no flavor, and baked on a bed of rice. I asked for no rice, but ended up getting about 1 TBSP of it. It was the best part of the fish. I don't think I could've eaten it with out the tartar sauce. It needed something to make it more moist, and lemon juice just didn't do it.

So, I'm going to do fish for dinner. I don't like Salmon, although DH does. So, I'm looking for suggestions. Usually I get Haddock or Pollock, and just dust them with lemon pepper. Anyone have any yummy ways they like fish?

Thanks.

Mare
#2

Schmoodle , 08-17-2007 02:11 PM

I love the fishies!
We used to love to put a bunch of cod, carrots, and potatoes in the steamer and have it with aioli. Now we skip the potatoes and just add extra veggies.
Thick tuna steaks on the grill are another favorite - leftovers are great for salade nicoise the next night.
My MIL showed me how to bake any mild white fish with big slices of lemon and lots of fennel seeds, YUM!
Now I wish I was having fish tonight!
#3

cottagebythesea , 08-17-2007 07:38 PM

My favorite way to cook white fish is the same as Schmoodle's, except I put some thick slices of onion on it, too.
#4

amasam , 08-19-2007 03:21 PM

We do like fish and try to get a few servings in weekly (some when out to eat!) Here are a couple of recipes I found in my (on-line) files:

Parmesan-Crusted white fish
3 Tablespoons Italian style bread crumbs (I now use whole wheat)
3 Tablespoons grated parmesan cheese
� teaspoon dried rosemary
� teaspoon cayenne pepper
2 4 � 6 ounce fish fillets (flounder, tilapia)
� teaspoon salt
� teaspoon black pepper
2 tablespoons flour (I use whole wheat)
1 egg lightly beaten
2 teaspoons olive oil

In a shallow dish, combine bread crumbs, parmesan, rosemary, & cayenne pepper. Mix well. Season both sides of fish with salt and pepper. Dredge in flour and turn to coat both sides. Dip fillets in egg and them into bread crumb mixture. Turn to coat both sides.

Heat oil in a large non-stick skillet over medium heat. Add fish and saut� 3-4 minutes per side, or until golden brown.

Sesame Crusted Tuna Steaks
3 tablespoons white sesame seeds (I often use all white)
3 tablespoons black sesame seeds
1 tablespoon finely grated lime zest
1 tablespoon minced lemongrass (tender inner part only)
1 teaspoon sweet paprika
1 teaspoon Aleppo pepper flakes or 1/4 teaspoon crushed red pepper
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
Six 10-ounce tuna steaks, cut 1/2 inch thick
1/4 cup vegetable oil, plus more for brushing
Lime wedges and mayonnaise, optional for serving
In a small bowl, combine the white and black sesame seeds with the lime zest, lemongrass, paprika, Aleppo pepper, black pepper and salt. Lightly brush the tuna with oil and sprinkle the sesame mixture all over it, pressing to help the crust adhere.

Heat 2 tablespoons of vegetable oil in each of 2 large nonstick skillets until the oil is almost smoking. Add the crusted tuna steaks and cook them over moderately high heat until they are slightly pink in the center, about 2 minutes per side. Transfer the crusted tuna steaks to plates.

Pantry pasta with tuna
3/4 pound spaghetti or thin linguine (again, whole wheat)
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 large garlic cloves, thinly sliced
3 ounces thinly sliced pancetta or bacon, coarsely chopped (1/2 cup)
3/4 teaspoon crushed red pepper
1/2 cup thawed frozen chopped spinach, squeezed dry
One 6-ounce can imported oil-packed tuna, drained and flaked
1/4 cup dry white wine
Salt

Cook the spaghetti in a large pot of boiling salted water until al dente.

Meanwhile, in a large skillet, heat 1/4 cup of the olive oil until shimmering. Add the garlic and cook over moderate heat until fragrant, about 30 seconds. Add the pancetta and crushed red pepper and cook, stirring occasionally, until the pancetta is golden and crisp, about 5 minutes. Add the spinach and tuna, breaking up the tuna with a spoon. Add the wine and cook until nearly evaporated, about 1 minute.

Drain the spaghetti, reserving 1/2 cup of the cooking liquid. Add the pasta and reserved cooking liquid to the skillet and cook over moderate heat, tossing, until the liquid is nearly absorbed, about 1 minute. Drizzle with the remaining 2 tablespoons of olive oil, season with salt and serve immediately.
#5

iammare , 08-20-2007 08:59 AM

Thanks, they all sound yummy. I didn't do fish on Friday for dinner - the piece I ate for lunch kept talking to me, and I didn't want to have any of his friends over... I didn't want them to get together and have an all night party.

I'll try some of the recipes this Friday I think
#6

wurdnerd , 08-20-2007 09:50 AM

I'm guessing you don't like strong tasting fish. The key is to find it super fresh. I know that's a challenge in some parts of the country, but it's the only way to avoid "fishy" fish. Give it the sniff test before you buy. Should smell just like the ocean and flesh should be moist, soft, and bright-colored, assuming it's not just white.

Alternately, try flounder or sole since they're mild and sweet. They're super-thin, so don't overcook or you'll have nothing but a dry tasteless husk. Poaching them in seasoned broth is an easy way to cook without too much mess.

You said you don't care for salmon, but have you tried it on the grill? Take a fresh salmon fillet with skin still attached and grill it skin side down over med-low heat until done. Adding some wood chips to the coals gives it a wonderful smoky taste. Mmmmm, smoked salmon.

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