Help An Asian Girl Out - Cooking Fish :)

[dairyou]

My poor husband (who is Caucasian) likes to eat fish. I only know how to make it the Chinese way which is steamed with soy sauce, sesame oil, green onions and ginger.

My husband requests that I make fish with some lemon and capers. Also what kind of starch would you serve that with? Not mash potatoes right? We of course usually eat rice..lol

Any recipes?

Deb

 

[grafxgirl]

We tend to grill our fish with lemon and butter. Very simple flavor. We usually eat rice, beans, salad, or some kind of potato.

 

[java]

I dip sole filets in some flour(pepper and salt in it)
Heat 3 TBSP of BUTTER in a saute pan.
Saute until it starts to brown- then flip over for 2 minutes more. Add 1tsp of lemon zest with juice of lemon.

You can always throw in some capers-- but I am guessing that's the sauce he is talking about. It's one of my favorite ways. I always serve it with Basmati rice.

 

[Disneylover79]

I would serve it with pasta i.e linguine or spaghetti

 

[RUDisney]

My poor husband (who is Caucasian) likes to eat fish. I only know how to make it the Chinese way which is steamed with soy sauce, sesame oil, green onions and ginger.

My husband requests that I make fish with some lemon and capers. Also what kind of starch would you serve that with? Not mash potatoes right? We of course usually eat rice..lol

Any recipes?

Deb

It depends on the type of fish. If it's a hearty fish, like swordfish, tuna or salmon, I'll grill it. I do that sometimes with halibut or sea bass, too.

My favorite tuna recipe is to marinade it for 15 minutes, or so, in teriyaki sauce and then coat it with sesame seeds (regular and black seeds). With just a little oil in the pan, or just Pam, I cook it on the stovetop until it's medium rare to rare on the inside. It is delicious! Last time I made it, I served it with steamed green beans... no starch.

If I have a white fish, I do it on the stovetop, in butter. I have a lemon caper butter sauce that I found at Marshall's or TJMaxx that I pour over that, but capers over the fish with the butter would be fine, too.

As for what starch to serve, ask your DH what he wants. He may be craving something specific that you wouldn't think to serve with that dish.

 

[DisneyKT]

Depends on the fish. What kind do you like to use?

My husband loves salmon, most of the time I put it on the grill with a honey mustard sauce.

I like a cod fish. On the grill you can slice onions really thin, slice thin lemons put olive oil on fish,salt and pepper. Put it in a foil pouch.

 

[dairyou]

Thanks Everyone!

He doesn't really like salmon that much. He thinks it's too greasy tasting. I will go buy some cod this weekend and give the poor guy a break.

The three of us totally overwhelm him with asian food. It's a good thing he still likes it, but I want to make him happy too

Thanks Again!

Deb

 

[clutter]

Someone here posted about mixing butter, lemon, mayo, parmesean, and basil and putting it on broiling fish for the last minute. My dd LOVES it on tilapia and salmon.

But our favoite is your way. Salmon in foil on the grill with soy, sesame, rice vinegar, green onions, brown sugar and garlic.

 

[Mimi1965]

I would try rainbow trout or sea bass-both good saute in skillet-but I use 1 tlb Olive oil and 1 tlb butter melted to cook
seasoned fillets.

Add lemon juice and the capers he wants (I prefre choped green onions)

 

[SandrA9810]

tilapia is another light white fish. I usually cook it in a bit of butter on the stove and squeeze a lemon on top of it when it's done. Lawry's also has a nice lemon pepper marinade.

I like my fish with plain rice and butter. But angel hair pasta works too.

 

[CruisinEars]

The only fish we eat is salmon. So yummy and I am sorry your hubby thinks it is greasy. I find it very delicate and it melts in my mouth. I usually bake it in the oven. I get a cookie pan out and line it with foil, wash the fish and leave it wet (helps keep it moist), I then sprinkle Sweet Mesquite Seasoning from Costco on it and cover with another piece of foil and crimp the sides to make it a packet. Bake at 350 degrees for about 20-25 minutes depending on size. Don't overcook or it will be dry. It should be opaque and moist. I hope he will give salmon another try because it has so much Omega 3's and is very healthy.

As far as starches with it, we like mashed potatoes or rice.

 

[antmaril]

I make tilapia quite often. Salt and pepper the filets. Mix together some Dijon mustard, fresh lemon juice and a little olive oil. Brush the fish with the mustard mixture and then coat the fish with Panko bread crumbs. Bake at 400 degrees for 20-25 minutes. Simple and tasty.

I usually serve with oven fries.

 

[RUDisney]

Depends on the fish. What kind do you like to use?

My husband loves salmon, most of the time I put it on the grill with a honey mustard sauce.

I like a cod fish. On the grill you can slice onions really thin, slice thin lemons put olive oil on fish,salt and pepper. Put it in a foil pouch.

Mmmm... that sounds delicious. I usually grill my salmon with BBQ sauce.

Don't serve your DH sea bass if he thinks salmon is greasy. Sea bass beats salmon in the greasy arena hands down.

I just tried swai this past week. It is from Thailand and is a cross between a salmon and flounder taste/texture. It was very good done in butter with some garlic, salt and pepper.

 

[golfgal]

Call his mom and see if she has a recipe that she uses.

 

[Mimi1965]

Mmmm... that sounds delicious. I usually grill my salmon with BBQ sauce.

Don't serve your DH sea bass if he thinks salmon is greasy. Sea bass beats salmon in the greasy arena hands down.

I.

Well you are totally wrong about Sea bass.

OP-check out the atttatched list-Oily Fish is listed on left and there are TONS of non-oily fish listed on the right-including Sea Bass

http://www.food.gov.uk/news/newsarchive/2004/jun/fishportionslifestagechart

I also like to pan saute' my fish and make Tacos with them-very quick and easy and "invented: in California!

 

[RUDisney]

Well you are totally wrong about Sea bass.

OP-check out the atttatched list-Oily Fish is listed on left and there are TONS of non-oily fish listed on the right-including Sea Bass

http://www.food.gov.uk/news/newsarchive/2004/jun/fishportionslifestagechart

I also like to pan saute' my fish and make Tacos with them-very quick and easy and "invented: in California!

That's interesting about sea bass. Mine is always oily. Maybe it's because I don't like it so I haven't experimented with making it better. When I make it for my DH, I saute it on the stovetop in butter and when it's almost finished I add jullienned peppers and orange juice to the pan. When reduced, this is poured over the fish. DH likes it this way.

Also, on Top Chef, when they did the challenge on the airplane, one of the chefs chose to use sea bass because it was an oily fish that wouldn't dry out.

 

[sbell111]

Beer battered fish served with homemade fries. Yum.

 

[SpecialK]

That's interesting about sea bass. Mine is always oily. Maybe it's because I don't like it so I haven't experimented with making it better. When I make it for my DH, I saute it on the stovetop in butter and when it's almost finished I add jullienned peppers and orange juice to the pan. When reduced, this is poured over the fish. DH likes it this way.

Also, on Top Chef, when they did the challenge on the airplane, one of the chefs chose to use sea bass because it was an oily fish that wouldn't dry out.

There are all sorts of fish that are called sea bass, so you very well could have an oily fish. (Chilean sea bass is somewhat oily.) Sea bass is a pretty generic term.

 

[RUDisney]

There are all sorts of fish that are called sea bass, so you very well could have an oily fish. (Chilean sea bass is somewhat oily.) Sea bass is a pretty generic term.

DH thinks he only likes the Chilean sea bass. To my knowledge, he's never tasted any of the other varieties to really know if he likes them or not.

 

[NotUrsula]

You wouldn't want to use salmon or something like sea bass with a Lemon-caper sauce in any case; that sauce calls for a much more delicate white-fleshed fish. (Note that if you use sole, which is the classic fish with lemon-caper sauce, it tends to be very full of water and will shrink up a LOT when cooked; start with twice as much as you expect to eat.)

THE easiest way to make fish (and it works for nearly every variety) is to either saute it or bake it with ordinary bottled Italian salad dressing poured over it, plus a bit of garlic. Simplest thing ever.

BTW, on the sea bass thing; there are quite a few fish genera that get sold as sea bass. The fish commonly known as Chilean Sea Bass (actually Patagonian Toothfish) is quite oily, though most of the oil is omega-3, so it's still healthy. It's also a very endangered species. Goliath Grouper is sometimes marketed as Giant Sea Bass, and again, it's endangered, though not nearly as badly as Toothfish. "White" Sea Bass is actually a large species of saltwater croaker native to Pacific waters; that one isn't oily at all, and is very sustainable.

REAL sea bass, that is actually a species of bass, is more commonly known to fishermen in the US as "Striped Bass" or "Striper" (Billy Joel even mentions them in a song, The Downeaster Alexa). Stripers had been badly overfished in the Grand Banks area and off the Massachusetts coast and the catch was strictly limited for awhile to allow them to come back. The effort has been successful and they are now abundant again. It's a bit oily, but not seriously so.