Hi,
I’ve never really eaten fish before, my only examples would be battered cod from the fish and chip shop, and thats only been a couple of times throughout my life, but I’ve got quite bored of my eating habits, I seem to just have a set few meals which I alternate… Can anyone introduce me to a nice and easy (but tasty, I dont want to end up cooking a boring meal, putting me off it) meal I could do? Obviously I’m looking for stuff I could do with fresh cuts of fish, rather than tinned, and really the only thing I dont like is something particularly spicy, and anything with tomatos in, aside from that I dont really have many issues.
Thanks
Here’s a quick one if you have a toaster oven…
Get an individual filet of either salmon or trout from your local whole foods or equivilent, make sure that the fish is NOT farm raised or from China…YUK. Then when you get home do the following:
Put the filet in milk for a minimum of an hour, preferably 2-3 if you can wait then refridgerate.
Remove from the milk and dry on a clean towel, place on clean plate, skin side down.
In a coffee cup mix 2 tablespoons of lightly salted butter (melted) 1 tablespoon of lemon juice, about a teaspoon of ground pepper, a teaspoon of sea salt and about a tablespoon of deli mustard or grey poupon which ever you prefer, grey poupon usually has less horseradish than genuine deli mustard and since you are not into spicy food I’d probably go with the grey poupon. Heat the combo in the microwave for about 8 seconds, or just before the butter explodes and makes a mess, stir it up good and coat the filet with it. The consistency should be thickish but still pourable. You should end up with less than half of the cup full of this marinade
Trout you can eat the skin if it has it, salmon I would not. Put the filet skin down on a sheet of aluminum foil and fold the ends and seal it carefully as to not distort the filet in the oven. Preheat the oven to 375 and cook the filet for approximately 10 minutes (will vary depending on the thickness obviously, check it at about the 5 min mark, overcooking will really ruin a good piece of fish). Remove it from the oven and verify the center has faded slightly if it’s salmon or the filet is flaking if it’s trout.
A side of baby carrots in brown sugar & butter is a good side or Asparagus always wins with me.
Just my .02
f you are not used to fish start with the milder varieties. Salmon, Halibut, Tilapia are the mildest. Try to find them fresh if possible as the frozen gets tougher and looses a lot of its flavor. You don’t need to get fancy, sprinkle the filet with a little lemon pepper and bake it for 20 minutes (add some time for halibut as it tends to be thicker)until it feels firm. This will get you started to identify the flavors. Then you can get fancy and start adding the fruit salsa’s, plantain breading and fancy marinates. My favorite is salmon cooked on a cedar plank. Hope this helps
Mike