# Fish recipes **URL:** \ **Category:** Cafe Society\ **Created:** [July 16, 2005, 4:16pm UTC](https://boards.straightdope.com/t/fish-recipes/312807 "2005-07-16T16:16:21Z")\ **Posts on this page:** 18\ **Page:** 1
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [July 16, 2005, 4:16pm UTC](https://boards.straightdope.com/t/fish-recipes/312807/1 "2005-07-16T16:16:21Z")
I like fish, but it never comes out as good when I make it as it does when I order it at a restaurant (with the notable exeption of my teriyaki salmon, which is better than any salmon I’ve eaten at a restaurant). I’m not looking for fried fish recipes. They’re easy enough, but they just seem unhealthy. So here’s what I was thinking of for ingredients: Some tilapia. Olive oil. Garlic. Salt. Sliced Roma tomatoes. Capers. I was thinking of sautéeing the garlic in the olive oil, adding the tomatoes and capers, and then adding the fish when the rest is cooked. Will this be tasty? Are there other ingredients that I should add? Is there anything I should remove? If you have any ‘Mediterranian-style’ fish recipes that are especially tasty and not to difficult to make, please post them! ---
**Author:** ![andros](https://avatars.discourse-cdn.com/v4/letter/a/e480ec/32.png) [@andros](https://boards.straightdope.com/u/andros)\ **Post date:** [July 16, 2005, 4:20pm UTC](https://boards.straightdope.com/t/fish-recipes/312807/2 "2005-07-16T16:20:31Z")
I would be inclined to sear the tilapia first, then add to the saute pan for a minute or two on each side to finish cooking. Otherwise, you’ll get tomato and caper juice soaking into the fish, making it a bit soggy. It means two pans, but will result in a better dish. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [July 16, 2005, 4:26pm UTC](https://boards.straightdope.com/t/fish-recipes/312807/3 "2005-07-16T16:26:14Z")
> [@andros](#): > > I would be inclined to sear the tilapia first, then add to the saute pan for a minute or two on each side to finish cooking. Otherwise, you’ll get tomato and caper juice soaking into the fish, making it a bit soggy. It means two pans, but will result in a better dish. That sounds like a good idea. I was at a restaurant once, and had Chilean Sea Bass with Capers and Sun-Dried Tomatoes. (Trivia: The Chilean sea bass used to be called the Patagonian toothfish.) It was good, but I don’t remember it well enough to reproduce it. ---
**Author:** ![Kitchen\_Wench](https://avatars.discourse-cdn.com/v4/letter/k/f08c70/32.png) [@Kitchen\_Wench](https://boards.straightdope.com/u/Kitchen_Wench)\ **Post date:** [July 16, 2005, 5:15pm UTC](https://boards.straightdope.com/t/fish-recipes/312807/4 "2005-07-16T17:15:09Z")
**Johnny** - think you can quick-ship some of that over to KC when you’re done? That sounds awesome! ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [July 16, 2005, 5:24pm UTC](https://boards.straightdope.com/t/fish-recipes/312807/5 "2005-07-16T17:24:21Z")
> [@Seeker74](#): > > **Johnny** - think you can quick-ship some of that over to KC when you’re done? That sounds awesome! Wot, the toothfish? I got that at a restaurant in Malibu. ‘Something-Sail’ or something like that. As for my first idea, I haven’t tried it yet. 😉 ---
**Author:** ![Rick](https://avatars.discourse-cdn.com/v4/letter/r/9f8e36/32.png) [@Rick](https://boards.straightdope.com/u/Rick)\ **Post date:** [July 16, 2005, 6:00pm UTC](https://boards.straightdope.com/t/fish-recipes/312807/6 "2005-07-16T18:00:33Z")
Not Mediterranian-style but everyone that I have made this for have given it the thumbs up Software: Halibut steak Crushed macadamia nuts 1 egg Kosher salt Asian 5 spice powder 1 onion chopped Fennel (optional) olive, mac nut, or avacado oil Hardware: oven proof saute pan Hot pad Preheat oven to 400F Crush the mac nuts till you have a mixture of sizes from very fine to semi corse Add some 5 spice power and salt to taste, stir in egg, a little oil, and set aside. Add oil to the pan, and saute the onion and fennel until the onions are almost carmelized. Turn the heat up to high, add fish (over the top of the onions is fine) Cook 2 minutes on one side, and turn cook 1 minute on second side, pile mac nut mixture on top of fish, and spread evenly. Place pan in oven for 8 minutes At the end of 8 minutes switch the oven to broil, and cook on broil for 2 minutes or until mac nuts are starting to brown. Remove pan from oven and enjoy. You may thank me later. 😃 ---
**Author:** ![Fish](https://avatars.discourse-cdn.com/v4/letter/f/bc8723/32.png) [@Fish](https://boards.straightdope.com/u/Fish)\ **Post date:** [July 16, 2005, 6:04pm UTC](https://boards.straightdope.com/t/fish-recipes/312807/7 "2005-07-16T18:04:07Z")
> [@Johnny L.A.](#): > > I like fish Awww, I like you too. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [July 16, 2005, 6:06pm UTC](https://boards.straightdope.com/t/fish-recipes/312807/8 "2005-07-16T18:06:31Z")
Sounds delicious, **Rick**! ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [July 17, 2005, 12:06am UTC](https://boards.straightdope.com/t/fish-recipes/312807/9 "2005-07-17T00:06:25Z")
Cost Cutter has tilapia for 99¢/pound. We picked some up for crab bait, since they didn’t have turkey legs. These are whole fish, which would be good to boil in oil and serve with a soy-based sauce and Thai chilis. But we’ll see if we can trade them for dungeness crabs. ---
**Author:** ![An\_Arky](https://avatars.discourse-cdn.com/v4/letter/a/87869e/32.png) [@An\_Arky](https://boards.straightdope.com/u/An_Arky)\ **Post date:** [July 17, 2005, 12:14am UTC](https://boards.straightdope.com/t/fish-recipes/312807/10 "2005-07-17T00:14:25Z")
[Greek Style Baked Fish](http://users.ameritech.net/pjmoyer/Greek.htm) sounds like something good for whole Tilapia. ---
**Author:** ![Ludy](https://avatars.discourse-cdn.com/v4/letter/l/d6d6ee/32.png) [@Ludy](https://boards.straightdope.com/u/Ludy)\ **Post date:** [July 17, 2005, 12:15am UTC](https://boards.straightdope.com/t/fish-recipes/312807/11 "2005-07-17T00:15:56Z")
Again not Mediterranean but the best Salmon I have ever had Wrap the salmon in tinfoil with a mixture of dill and butter Cook on the barbeque For the last 5 minutes or so put a mixture of Grand Marnier and brown sugar over it. It is to die for Another good Salmon idea, (I am still experimenting with this at home, I had it in a restaurant once) Wrap a salmon steak around a mixture of Feta Spinach and Strawberries. It was served with a strawberry sauce as well. Mmmmmmmm ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [July 17, 2005, 12:18am UTC](https://boards.straightdope.com/t/fish-recipes/312807/12 "2005-07-17T00:18:48Z")
> [@Ludy](#): > > Again not Mediterranean but the best Salmon I have ever had Try baking a salmon fillet with Soy Vay Very Very Teriyaki. Simple as anything, and really good. ---
**Author:** ![An\_Arky](https://avatars.discourse-cdn.com/v4/letter/a/87869e/32.png) [@An\_Arky](https://boards.straightdope.com/u/An_Arky)\ **Post date:** [July 17, 2005, 12:24am UTC](https://boards.straightdope.com/t/fish-recipes/312807/13 "2005-07-17T00:24:02Z")
:smack: Crap! That’s not what I meant to post! OK, I’vvve bennn::hic drinking… Actually, I was eyeing that one to make tomorrow…(and I 've been drinking) Anyway,[Baked in Grapevine Leaves](http://kjuie.blogspot.com/2004/07/greek-fish-baked-in-grapevine-leaves.html) is what I meant. I had this in a greek place one time and just loved it. Another option might be Thai Whole Baked Fish…[Here’s a recipe](http://www.clasmar.com/recipes.html) that looks pretty good. It’s actually off some marine BBQ maker’s site in Australia, FWIW. ---
**Author:** ![Hombre](https://avatars.discourse-cdn.com/v4/letter/h/ecb155/32.png) [@Hombre](https://boards.straightdope.com/u/Hombre)\ **Post date:** [July 17, 2005, 3:31am UTC](https://boards.straightdope.com/t/fish-recipes/312807/14 "2005-07-17T03:31:20Z")
Broiled catfifish is hard to beat. Lots of ways to spice it up. And you can fry it too. Lots 'o meat and not ‘fishy’. ---
**Author:** ![An\_Arky](https://avatars.discourse-cdn.com/v4/letter/a/87869e/32.png) [@An\_Arky](https://boards.straightdope.com/u/An_Arky)\ **Post date:** [July 17, 2005, 11:38am UTC](https://boards.straightdope.com/t/fish-recipes/312807/15 "2005-07-17T11:38:12Z")
…and you can grill it, too! Marinate it in whatever for an hour and throw it on a murderously hot grill for a couple of minutes per side. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [August 3, 2005, 1:45am UTC](https://boards.straightdope.com/t/fish-recipes/312807/16 "2005-08-03T01:45:13Z")
> [@Johnny L.A.](#): > > So here’s what I was thinking of for ingredients: > > Some tilapia. Olive oil. Garlic. Salt. Sliced Roma tomatoes. Capers. > > I was thinking of sautéeing the garlic in the olive oil, adding the tomatoes and capers, and then adding the fish when the rest is cooked. I tried this today, except I added onion. I chopped half a small yellow onion rather coarsely and added it and the minced garlic to some olice oil, which was on medium heat. Next I added a couple of teaspoons of capers. I sliced a Roma tomato and then cut the slices in half. I cooked all of this, with salt and coarse black pepper, until I reckoned it was done and added two tilapia filets. I put some of the mixture on top of the fish while the bottom was cooking, then flipped the fish and did the same thing. When the fist was cooked, I put everything onto a plate and ate it.\ Very tasty, says I. I’ll have it again. ---
**Author:** ![Mooch](https://avatars.discourse-cdn.com/v4/letter/m/7bcc69/32.png) [@Mooch](https://boards.straightdope.com/u/Mooch)\ **Post date:** [August 3, 2005, 1:56pm UTC](https://boards.straightdope.com/t/fish-recipes/312807/17 "2005-08-03T13:56:35Z")
Here’s one of my easy standbys. I usually use salmon, but it’s good with various whitefish also. Mix the juice of 2 oranges, zest of 2 oranges, a few tablespoons of olive oil. Thinly slice 2 bulbs of fennel and roast at 425 for 20 minutes with 1/2 of the juice mixture on top. Clear a place in the pan and add a couple of fillets (pour remaining mixture over fish) and continue roasting for about 20-25 minutes. Serve over spinach linguine and garnish with fennel fronds. This is a tasty recipe that’s not only ridiculously easy, but moderately impressive looking. ---
**Author:** ![Mooch](https://avatars.discourse-cdn.com/v4/letter/m/7bcc69/32.png) [@Mooch](https://boards.straightdope.com/u/Mooch)\ **Post date:** [August 3, 2005, 1:58pm UTC](https://boards.straightdope.com/t/fish-recipes/312807/18 "2005-08-03T13:58:38Z")
> [@Mooch](#): > > Mix the juice of 2 oranges, zest of 2 oranges, a few tablespoons of olive oil. Oh yeah - salt and pepper to taste. :smack: