What’s the best fish recipes for a person who doesn’t like seafood?
My husband and I don’t like seafood, but for health reasons the doctors are stressing to incorporate it into his diet.
Whats the best way to prepare (without frying) fish. Or should I say which fish tastes the least like fish and how do I prepare it and still get all the omega-3 fatty acids or whatnot?
My husband loves seafood and I hate it. I will make him fish on occasion (tilapia or shrimp, though I know shrimp is not fish!), but I won’t touch any of it.
Instead, I eat a lot of red meat and chicken, and I take a high quality cod liver fish oil from Carlson’s. Their oils are mercury-free. So much of the fish available on the market comes from factory farming and is not good for you, or from seas that are high in mercury and other pollutants. People have been warned for years to not eat much canned tuna because of the mercury content.
Krill oil is also a very good source of Omega 3′s. So why suffer eating foods you don’t like?
Tilapia is very mild tasting. I dont like "fishy" fish also, but really like Tilapia. I’ve grilled it in the past with salt and lemon pepper, and it came out fine.
Tuna is good, especially if you already like tuna sandwiches.
Seafood doesn’t necessarily have to be fish though, adding shrimp instead of chicken to a burrito sounds like a good idea to me
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take fish body oil which has the omega three fatty acids. or just learn to eat fish like every one else.
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i like salmon alot….i dont think it has a very fishy flavor, because i also dont like most types of fish. i usually broil the salmon in the oven, and i put alot of lemon juice, garlic and basil on it before putting it in the oven….and grilling it is also good
some other sauces you could put on it is soy sauce, teryakki sauce or some type of salad dressing like Italian dressing
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Lots of people who don’t much like fish (me, me) like salmon, which lends itself to many easy preparations and sauces. Gamefish–yellowfin tuna (also called ahi) and swordfish–taste the least fishy. IMO, ahi has a definite steak-like taste. Splash some worcestershire on swordfish and grill or broil. Don’t forget shellfish as another healthy option. Shrimp and scallops can be quite tasty.
I heat just enough olive oil to coat the pan, dust ahi or large scallops with pan searing flour (which is just seasoned flour), and when the oil smokes, in it goes. The ahi I watch the edges, and when it’s browned a quarter of the way up, I flip it. When the other side’s cooked a quarter of the way up, and the center is rare, it’s done–and I like it every bit as much as a good steak.
For any kind of fish fillet or steak (salmon, tuna, marlin, tilapia, halibut, tuna, catfish, perch, trout, swordfish, whitefish, sable, shark–but not shellfish), there are always three options. Bake at 350F in a pan with sides (water will leak out), broil 3-4 inches from heat, or grill over hot coals, each for ten minutes per inch of thickness. (Measured at the thickest part. Seriously, measure it, literally.)
Cooked fish flakes very easily, so if you grill, you may need to get a mesh or other metal basket or device that keeps it in one piece instead of letting bits cooked through to fall into the fire.
Purchased marinades are plentiful, or try mixing lemon juice, softened/melted margarine, and a little pepper and dotting it on the fish. Note: if your fish has skin or scales, put that side down when baking unless a recipe instructs otherwise. Scales/skin will really stick to a glass pan, so use a non-stick spray first or line it with foil.
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take a fish oil pill and eat chicken!
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I agree with what others have said – Salmon and Talapia are mild and can be prepared a variety of ways. I didn’t used to like fish either and the more I have eaten the more I have acquired a taste for it. Also they do sell Omega-3, fish oil capsules in the vitamin section of a drug or grocery store.
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My husband loves seafood and I hate it. I will make him fish on occasion (tilapia or shrimp, though I know shrimp is not fish!), but I won’t touch any of it.
Instead, I eat a lot of red meat and chicken, and I take a high quality cod liver fish oil from Carlson’s. Their oils are mercury-free. So much of the fish available on the market comes from factory farming and is not good for you, or from seas that are high in mercury and other pollutants. People have been warned for years to not eat much canned tuna because of the mercury content.
Krill oil is also a very good source of Omega 3′s. So why suffer eating foods you don’t like?
References :
http://trusted.md/blog/vreni_gurd/2009/01/18/the_cod_liver_oil_controversy
http://www.carlsonlabs.com/product_family.phtml?categid=0014
I like boiled and fried shrimp — fried clams — fried bass and catfish if it’s farm raised …. but not at all crazy about most fish such as tuna steaks, swordfish, tilapia, salmon. I have recently discovered that shark steaks are pretty good, though.
Shark Steaks
3 (8 ounce) shark steaks
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons chopped fresh thyme
2 tablespoons ground black pepper
2 tablespoons chili powder
Rinse the shark steaks and trim off any skin.
Mix together the soy sauce, Worcestershire sauce, onion powder, garlic powder, thyme, black pepper, and chili powder in a small bowl to form a paste. Spread a thin layer of the mixture on both sides of each shark steak. Place on a plate and cover. Allow to marinate in the refrigerator at least 30 minutes.
Preheat oven to 325 degrees F (165 degrees C).
Arrange the shark on a baking sheet. Bake the shark in the preheated oven until cooked completely through, about 40 minutes, turning the steaks over once, about half-way through the cooking time.
Can also be grilled for 15 minutes, turning once half-way through the cooking time.
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I always ate trout when I wanted a bland fish. You can roast it in the oven with butter/oil (your preference) and lemon juice. Old bay Spice seasoning will add some flavor, too.
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