FIDO*98* said:

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Just go primarily Plant Based if not altogether Vegan.

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Fido I was asking about fish, not which diet I should follow. Thanks for the advice.

Zemira said:

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Fido I was asking about fish, not which diet I should follow. Thanks for the advice.

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Your post said you don't care for fish and you're trying to be healthier. No point in forcing yourself to try to like something with debatable health benefits. My advice was spot on.

Want my advice on only fish then. Learn to catch your own or buy the frozen over the fish case fish. The fish in the case is typically pre-frozen and thawed and the fish labeled "fresh" has probably been dead for days. Snapper, Mahi, and Cod are your best bet at the store. Tilapia is ass and sure as hell isn't healthy

I want to eat fish. I want the nutritional content of fish - Omega 3s, Vitamin D, and other vitamins and minerals.

I want to reduce my risk of stroke and heart disease. I want to reduce my inflammation and autoimmune disease.

I'm sorry but I'm not going vegan. I asked for help on fish.

Vegan isn't for me, I was asking about FISH.

Zemira, just ignore him. Just about everyone else does.

Zemira said:

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Vegan isn't for me, I was asking about FISH.

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Ignore me if you wish, however, I was just trying to clarify what your goal was.

My favorite recipe for Fish is Fido's Snapper IslaCruz. It's similar to VeraCruz, but, has more of a Tomato/Puttanesca feel to it. I invented this on North Padre thus the IslaCruz

Make the sauce first so it's ready to go on the Snapper

4 6-7 ounce Snapper filets.
Salt and pepper each step of the way
1/4 cup olive oil
5 cloves of garlic finely diced
1 Large Onion Frenched
1 Poblano or Bell pepper julienned
1/2 cup white wine
1/2 can cherry tomatoes
1/2 Cup Slices Spanish Queen olives
2 Tbls Capers
1 Tsp dried Mexican oregano
About an inch squirt of Anchovy paste (a few dashes of Fish Sauce would be fine too)
1 Tbls chipotle puree
1 Tbls Honey
Juice from 1lime

Start by sauteing the garlic, onion, and olive oil over medium heat until tender. About 8 minutes. Add in white wine and simmer until almost fully evaporated. Add remaining ingredients adjust salt and set to very low while you cook the Snapper

Brush Snapper with olive oil and season with salt and pepper. Grill at hot temp until just finished

Plate Snapper and top with Sauce and finely chopped cilantro



I recommend serving with Arroz con Gandules and Grilled Zucchini

Another Favorite is Fish Baked on a bed of Sauted Leeks and Fennel with sliced oranges. This could not be any more simple. The only other ingredients are olive oil, salt, and pepper.




Here it is served with Asparagus risotto

Let's not forget Fish En Pappiote

Similar to Artic's Foil suggestion, this is about technique more than a recipe. You cut a sheet of parchment into a heart and then put all your ingredients in the packet to cook together. This looks like new potatoes, julienned veggies, Sea Bass, scallop, and Shrimp with lemon.



Everything goes right in the oven as is



Makes an elegant presentation. Note kiddie fork in the pic. Man, my kids ate good when they were young lol. Still do I suppose.

FIDO*98* said:

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Just go primarily Plant Based if not altogether Vegan.

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Worst advice on this board ever. I'd rather kids grow up to be drug addicts than vegans.

Late to the party, but I tend to eat a lot of fish because A) I love it and B) I've grown up with it on the coast.

If you aren't looking for something with a strong flavor, you are going to want to go with some of the milder selections - usually white fish of some sort:

Cod, grouper, pollock, flounder, etc. - these are all very mild flavor and easy on the palate. Most of the time what is going to make or break them is the seasoning you choose and how you cook it.

Heavier on flavors and oils are going to be things like mahi, swordfish, shark, tuna, snapper, triple tail, wahoo, ling, etc. - these are typically the types that have more robust flavors and are heavier with natural oils.

I personally fall back on flounder, tuna and mahi - mostly because those are what you are going to find at most large grocery stores relatively easily.

Tuna is an easy and good meal - salt, seasoned pepper, garlic and a hot cast iron skillet with olive oil is all that you need. A quick sear on each side for a minute or so and you are done. Sometimes I use a white wine butter sauce with it, other times I go plain or incorporate something traditional like rice pilaf.

Mahi cooks much the same way, though I typically go further with the cook than I do tuna. Keep the seasoning simple, no more than med rare and you'll find that it is extremely good.

Flounder can be done a million ways, stuffed is always awesome, blackened is great, light sautee with lemon and butter is not unusual either.

The biggest thing about most fish is your selection and how you cook it. Things like tuna need to be med rare at the absolute most, with rare being ideal. If you take a good tuna steak and go medium, you'll find that the flavor is just not there and the fish texture is dry and it become chewy - it really affects how the meal goes. With mahi, you want medium rare where the middle is just barely done. Flounder is relatively forgiving to me and that makes it a great selection.

If you have a market near you or know folks that fish, you have a whole world opened up. Speckled trout is a great fish to cook - and for me the simpler the better with it. Ling, wahoo, triple tail, snappers...all are outstanding meals but won't be the most common to get a hold of. Other types of fish can be very good if cooked properly, especially those that are darker and oilier meat that typically have a more robust flavor (that seems to be the type that people shy away from the most IMO - swordfish, shark, etc.).

Catfish is always a standby - sometimes a good fried catfish is hard to beat. Cornmeal and pepper and hot oil. It's also easy to sautee as it can be pretty universal across the board due to it's relativley mild flavor - Abes south of town has some dishes with catfish that are flat awesome. I stay away from tilapia personally, if i'm going to go bottom feeder, i go catfish.