I’ve been trying to improve my diet lately, and I know I eat way too much red meat. Seafood is supposed to be better for you and all that. Only problem is, I don’t like fish. It’s not the taste, it’s the texture. All of the fish I’ve had is way to flaky and practically falls apart in your mouth. I like meat with some…resistance to it. Not tough, but…firm? Anyone know what I mean?
If you do, anyone have any suggestions as to what kind of fish I should try, and how to cook it?
I just had tilapia for dinner. It was cooked with a little butter, fried in a pan for a few minutes on each side. It holds together well, so you might like it.
I believe halibut steak is similar in texture.
I love tuna steaks, cooked as (I believe) folks cook beef steak. I heat a cast iron skillet up very hot, meanwhile coating the steak in olive oil, kosher salt, and pepper. I then fry the steak for about 1-2 minutes a side, until it’s seared brown on the outside but still raw in the middle. It’s not the least bit flaky. Delicious!
Daniel
I’d say Tuna, as already mentioned here, Swordfish, and Shark might be good to try.
Marinated and grilled works nice…not sure how much into cooking you are, but Teriyaki would work well w/ any of them.
Grouper holds together well. Bake it, just make sure it’s cleaned well,(no dark meat…ick)
Yesterday I made fish tacos. I wanted tilapia, but all I could get at the crappy market here was Pacific snapper. I cut the fillets into pieces coated the pieces in Cajun-style fish fry and fried them in oil. I mixed some taco seasoning mix in sour cream for the sauce. Corn tortillas, shredded cabbage, lime juice, and there you have it.
I like to get the Norwegian salmon fillets from Trader Joe’s, sprinkle them with salt, broil them, and then eat them with lemon juice.
And then there’s the Soy Vay Very Very Teriyaki salmon recipe I’ve posted numerous times.
I did a search on that and found one of your previous postings.
If anyone else wants Johnny L.A.'s recipe, it’s in this thread. The tilapia recipe sounds good, too!
I will probably do some shopping tomorrow. We’ll see which of those types of fish I can find.
More suggestions and recipes are very welcome, too.
Wow, it’s been a while since I’ve cooked that! I’d forgotten about it. It is good, and I’ll have to cook it again as soon as I can find some tilapia.
There’s a fail-safe method where you bake a fillet or two in a pouch of parchment paper. Overcooked fish usually gets tough and dry, but in a pouch the moisture stays in.
Preheat oven to 350° F.
Cut up a lemon and a slice of onion.
Lay out some lemon slices on the parchment paper, put the fish on that, sprinkle on salt, pepper, and more herbs than you think you need. Scatter onion over that, then the rest of the lemon. Add a tablespoon of white wine.
Fold over the paper to make a pouch. Fold over the edges twice and staple them (for microwaving, sew up the edges loosely with thread.) You want to hold in the moisture, but you don’t want a tight seal.
Bake on a cookie sheet or baking pan for 10 minutes, give or take.
You can serve it in the pouch for drama, or depouch in the kitchen.
Tuna steaks work great in the broiler, too. Or on the grill. It truly can be substituted for pretty much any steak prepration technique.