Kitty said: Yes.How do i make fish taste good?...read on...?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do i make fish taste good?...read on...?),it will help you,my kids.
I always hated eating fish but i know its soooo good for you...is there any type of fish that taste good for people who dont really like fish? or is there a way i can cook it to make it good....??
Answers:
Some good starter fishes are Halibut, Cod, Mahi Mahi, Tilapia, Snapper, Farm raised catfish, Monkfish and Grouper.
Broiling is good but it realeses alot of the oils in the fish that I'm sure has made you not like fish in the past. Beer battered fish is good, but why fry when you want the fish for health issues?
Grilling is the best tasting (IMO) and healthiest way, but it's hard to do at first so I suggest...
PAN SEARING
You can do alot with a skillet and fish - even thick cut peices. Take your favorite seasoning or spice blend or an oil and citrus based marinade and have at it (if it has citrus i wouldn't advise marinading longer that 2 hours - the acid breaks down the cellular structure of the fish and starts to "cook" it).
This is for a 6 to 7 ounce (1/2 inch thick) peice of fish
If it's a spice blend that you like, dust the peice of fish liberally and let it sit for about 5 minutes. Take a medium sized non stick pan and set it over medium high heat with 2 tbsp of olive oil. Get the pan really hot and sear the fish for 3 minutes on the 1st side, 2 minutes on the second side, cover and take off the heat. Let is sit for 2 miutes more and you have a great peice of fish that has some CARAMELIZATION due to the high heat, which is much better tasting that broiling or baking.
Other Answers:
I hate fish and no matter what type I try that is supposed to not taste like fish, it still does. There are other healthy foods. You can eat them and take fish oil suppliments if you want to.
I LOVE pan frying mine in 1/2 cup lemon juice, pepper and butter. There are also great coatings (like Shake'n Bake) for fish. They are quite good!Also check out
www.allrecipes.com
I have always bought whiting fish or talapia. If you soak it in water with lemon juice for about a day before you cook it, it gets rid of some of that "fishy" taste. I prefer mine beer battered! The fresher the better! Try cod. butter, Lemon and garlic and Baked or grilled. Also try teriyaki.
try a light fish without a lot of oil, like flounder, and eat it broiled with lemon and pepper. Or try it in what's called "blackened" seasoning. Excelent. You can get pre marinated salmon filets, tuna steaks and flounder at your local grocery store in the deli or seafood section. Try it. You may find you like fish after all. Also, a nice light, flaky fish with very little oil and tender white meat is talapia, also common in your grocery store.
Catfish is a good fish to eat if your not a big fish fan (I'm not that crazy for fish either) it doesn't have a strong fish flavor. Here is a great tempura recipe for deep frying it that is really good:1 tsp. salt
vegetable oil
1/4 c. cornstarch
1 egg yolk
1 c. all-purpose flour
Beat the egg yolk very well in a mixing bowl.
2.Place the flour, salt and cornstarch in the bowl.
3.Crush enough ice to fill a 1 c. measure.
4.Keep the ice in the cup and fill it with cold water.
5.Stir the ice and water together and add it to the flour mixture.
6.Stir it all together, gently but quickly.
7.Keep the batter in the refrigerator until you're ready to use it.
8.Heat at least 1 inch, but preferably 3 inches or more, of fresh vegetable oil to 350 degrees F.
9.Dip the food you intend to fry (see Tips) in the batter and carefully add it to the oil.
10.Fry it on both sides until it just starts to turn golden.
11.Remove it with a skimmer and immediately drain it on fresh, clean paper towel.
Yield: 2 Cups
Notes: Tempura is a very careful method of deep-frying that's done with a light batter and very clean oil. The finished foods are usually small enough to cook without coloring too much and are drained well on clean paper towels.
Anything that can be deep-fried in batter can be fried tempura style. The trick is to keep everything small enough, so that it doesn't get too golden in color. Green beans and yellow wax beans fry well, as do butterflied shrimp, tofu and broccoli florets. Strips of squash and sweet potatoes are traditional tempura ingredients, but they must be parboiled first and patted completely dry before battering.
Keep the batter cold at all times - so cold that the ice remains frozen.
You can substitute light-colored beer for the water. Just make sure it's as cold as you can get it. Many tempura recipes also call for cake or pastry flour, which has less gluten than regular flour and makes for a less "bready" batter.
Cajun-spiced catfish on wilted greens
For the Cajun spice rub:
Salt1 tsp.
Ground pepper1 tsp.
Cayenne pepper? tsp.
Paprika1 tbsp.
Fennel seeds toasted, ground1 tsp.
Dried thyme1 tsp.
Catfish filets4
Olive Oil
Apple wood smoked bacon, finely diced1 strip
Baby spinach8 handfuls
Garlic cloves, minced2
Red wine vinegar1 Tbsp.
Fresh lemon juice? oz.
Salt
Pepper
In a small bowl, combine the salt, black pepper, cayenne, paprika, fennel seeds, and thyme.
Coat the catfish filets with olive oil. Coat the catfish filets evenly with one teaspoon of the Cajun seasoning on both sides of the filets, coating the filets evenly. Refrigerate for thirty minutes.
Coat a large ovenproop sauté pan with olive oil and heat until the pan lightly smokes. Add the catfish and cook until opaque throughout. Transfer the pan to a 200 degree oven and keep warm.
In a separate sate pan, cook the bacon over medium heat until it is crisp. Transfer the bacon to paper towels to drain. Place the greens in a large bowl and, add the olive to the bacon fat and add enough olive oil to coat the bottom of the fan about two and a half oz. Heat until the pan lightly smokes and add the garlic for about fifteen seconds. Immediately add the vinegar and lemon juice, stir, slightly for about 30 seconds to a minute. Toss well. Season with salt and black pepper to taste.
Quickly divide the greens among four warm plates. Top each with a catfish filet, and sprinkle with one-fourth of the cooked bacon. Serve immediately.
Source(s):
Williams and sonoma
Halibut is really mild, we get awesome halibut here in the NW. We also eat a lot of Salmon, we brush it with butter and lemon and give it a healthy coating of grated parm. cheese and capers. Then we cook it on the grill with wood chips.
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