| luvmydog
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i am not big on fish. can handle some of the milder varieties--mahi mahi, tilapia--but not experienced with cooking these at home. texture seems so firm and flavor is great when ive ordered at restaraunts--but am just kind of grossed out by the time i get dinner on the table. :( would really like to incorporate more fish in our diets, but am having a real problem.
i do like shrimp and crab. is the nutritional value about the same or no--especially in re: to omega 3 fatty acids. :?: |
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Tue Jan 20, 2004 4:49 am |
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| Melanie
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You sound just like me! I eat a lot more fish now than I used to - have been training myself over the years. I still get grossed out at the smell of salmon and freshwater fish, but I like the taste a lot.
Try baking your tilapia or cod with lemon and some "fake" butter. And I made a remoulade sauce that is pretty good. It just has light mayo, lemon juice, dijon mustard, dried tarragon and dill pickle relish. It's good on fish - sorta helps you "get it down". ;)
Have you tried tuna steaks? They are so good. They don't taste fishy at all...they're a thicker, denser fish - I eat mine with lots of wasabi and soy sauce. :D
Good luck. Fish is tricky for a lot of people. |
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Tue Jan 20, 2004 2:32 pm |
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| luvmydog
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melanie,
thanks for the info. havent tried tuna steaks--but will give it a shot!
what are the specifics for your sauce? it sounds really good.
again, thanks!
lisa |
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Tue Jan 20, 2004 3:20 pm |
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| Melanie
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luvmydog wrote: melanie,
thanks for the info. havent tried tuna steaks--but will give it a shot!
what are the specifics for your sauce? it sounds really good.
again, thanks!
lisa
I just sort of eye it when I'm making the sauce, but I'd say something like this:
1 cup light mayo (such as Hellman's)
1 T fresh lemon juice
2 T dried tarragon (or more, I like a lot)
1/4 cup dill relish (or chopped dill pickles)
1 T dijon mustard
A few dashes of hot pepper sauce or cayenne pepper (I like spicy stuff, so I go heavy on this)
Mix it all up and let it sit in the fridge for a half hour or so. It tastes like tartar sauce, but with a bit of a kick (the tarragon adds a lot!). |
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Tue Jan 20, 2004 4:23 pm |
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| debster_one
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Okay. My mom made these when I was a kid and I have always loved them. She would also crush saltine crackers in the mix too, but we're going to bypass that part.
Get some canned salmon (pink is cheapest). You can find it right by the canned tuna in the grocery store. Drain it like you would tuna and make sure you squish all the juices outta the can. Then dump the entire thing into a large bowl. You'll see weird stuff that looks like bone and stuff like that, but it's good for you and gets all smooshed up---it's got calcium in it anyway. Toss in an egg or two to get it all squishy like you would meatloaf. Throw some seasonings in there like salt, pepper, garlic powder, lemon, dill weed, and maybe some paprika for color. You pretty much have to put whatever seasonings you like yourself. You can even put cayenne pepper in there and squish it all up with your hands. Make patties out of it and fry it in a non-stick pan that's sprayed with non-stick oil (just in case). Brown it on both sides and yum! There ya go. I like to squish it with the spatula so that it's somewhat flat. I also microwave it after that just to make sure the eggs and everything is cooked all the way through.
You can toss salsa on the patties, serve it with tomato slices, or whatever else strikes your fancy. |
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Wed Jan 21, 2004 3:16 am |
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| guest
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I'm in P1, but do not eat any fish. I just can't get past the smell and taste, even the mild fish. I tried to doctor up some white tuna for lunch the other day and took only one bite. My cats ate well though.
Does anyone have any recipes to help me at dinner time? I'm afraid I'll get bored and quit. I love chicken, but need some inspiration.
Thanks,
Vickie |
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Wed Jan 21, 2004 6:48 pm |
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| joy6870
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| If you like TUna steaks, then also try Halibut..It's firm and can be grilled like tuna or even madeinto kabobs..its very mild in flavor-similar to tilapia....another fish is striped sea bass-a bit ahrder to find, but very good as well. |
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Sun Jan 25, 2004 11:49 pm |
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| bucksom
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I am not crazy about fish either but this recipe covers the fishy flavor. I have used it on pollock, talapia, orange ruffie (sp?) My friend who is on SBD with me HATES fish and she actually has loved every one I have made.
I am one of those people that experiments alot and I don't really measure so these are estimates...
2 T. mayo
1-2 t. lemon juice
2-3 dashes of soy (be careful, it can be salty)
1 green onion, sliced (both top and bottom)
1/2 t. garlic powder
Mix together and spoon over fish. This is quite SOUPY but thats ok! Broil 3-4 mins, depending on how thick your fish is. Check it to make sure it is flakey. If so it is done :lol: |
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Tue Feb 10, 2004 11:10 am |
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| gheidie
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Another GREAT fish recipe is for Sole!!
Your buy fillet of sole, soak them in lemon water (to freshen then up) then I lay them in a pan sprayed with olive oil. Sprinkle them with lemon juice, parmasian cheese and oregano. Lay tomatoe slices on top (or not) and bake for 10-20 min. Wa la... dinner... yummy. Sole if a very mild fish. :D
Also if you use oregano anytime you cook fish, you won't have a fishy smell in your house. |
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Tue Feb 10, 2004 3:55 pm |
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| gheidie
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ok here is another one
Mahi Mahi
eggs
macadamia nuts
grind the nuts, dredge the mahi mahi in eggs then nuts crumbs, and fry in olive oil. |
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Tue Feb 10, 2004 7:30 pm |
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| wyldefree
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:idea: For you non-fish-lovers but who are looking for more chicken alternatives, one of my favorite (and easiest ways) is to get a pack of boneless, skinless chicken breasts, season as much or little as you like, with Paul Prudhomme's Chicken Seasoning (there's no sugar and I think he has a version that's salt-free) and place under the broiler for about 6-8 minutes each side or until the juices run clear when pierced. You can do this in a toaster oven if you're just cooking for 1. Same method though you may shorten the cooking time.
While the chicken's broiling, I heat about 1 TBsp of olive oil in a pan at (ALMOST) high heat. Throw in 1 thin-sliced onion once the oil starts to smoke. (Remove your glasses!! LOL!) and brown the onions onil ther're limp and brown. Season with more chicken seasoning. Should only take about 5 minutes.
Place your chicken on a plate, top with onions and add a nice fresh veggie (steamed or zapped-- your choice) and flavor with more chicken seasoning.
If you're feeling adventuresome, top with a little parmesean.
It's a NICE one-person meal!
(For those of you who LIKE Fish, get a nice piece of Salmon, season liberally with Chef Paul's seafood seasoning and cook basically the same as the chicken but minus the onions unless you want them. Make sure the fish is tender and flaky when touched with a fork.)
Enjoy!
Rene |
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Tue Feb 10, 2004 8:34 pm |
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