Discussion Forums - Cooking Cooking

Topic: Fish recipes and side dishes

Club rule - Please, if you cannot be courteous and respectful, do not post in this forum.
  Unlock Forum posting with Annual Membership.
Subject: Fish recipes and side dishes
Date Posted: 7/17/2009 7:31 PM ET
Member Since: 4/25/2008
Posts: 428
Back To Top

According to my doctor, the only way I'll ever lower the number of blood pressure pills I take every day is to lose weight. He suggested (among other things) adding fish to my diet and eating less red meat. I'm trying to follow the doctor's orders, but I just don't know how to cook seafood. One exception: I can deep fry battered catfish, however I think the deep frying eliminates any health benefits.

Does anyone have any good and easy recipes for fish? Keep in mind that catfish is the most common  fish in the area.

In addition, what goes with fish? With fried catfish, I generally have french fries and hushpuppies. Neither of them seem to lend themselves to losing weight.

Any suggestions?

Date Posted: 7/17/2009 8:26 PM ET
Member Since: 11/30/2007
Posts: 4,953
Back To Top

Hi Tim, I found this on yahoo, seems to be the most healthy way of cooking catfish. It has 5 ways to cook catfish in under 15 minutes. Good luck!

http://www.heb.com/mealtime/CT-catfish5Ways.jsp-Cached

 Okay, I don't know why this isn't working. Just go to yahoo.com and type in 'how to cook catfish". It is the first one.



Last Edited on: 7/17/09 8:30 PM ET - Total times edited: 4
Date Posted: 7/17/2009 9:37 PM ET
Member Since: 5/14/2009
Posts: 6,852
Back To Top

If you are looking for other than catfish I have some ideas.  Though I have always wondered what catfish tasted like - I will need to try it sometime. 

Side dishes - salad (but make it interesting add dried cranberries or raisens, nuts and then choose a vinaigrette dressing (my favorite is raspberry);  Long grain rice-wheat if you are not allergic, broccoli (steamed), spinach and almonds, green beans (steamed) add dried cranberries sprinkle almonds or your favorite nut. 

Fish:  Sole and Cod are very easy to make.  Put on a baking sheet (sray baking sheet lightly with pam first) sprinkle bread crumbs and some fresh squeezed lemon juice on top of the bread crumbs.  Unless you like lemon -first time go light.  First time I did it eveyone puckered  (take lemon cut in half and squirt on top - that is my version of freshly squeezed ).   Usually 15 mins  at 350 you can tell the color changes to more of a white when done

Shark or Salmon Steaks - you can throw on grill or bake.   (sorry I don't have cooking times - it has been awhile)

I like Sole and Cod because they are not strong fish taste, salmon is pricey and some people like and others don't and same as shark.  What I liked about the shark streak was that it was kind of meaty - whereas the cod and sole I sort of felt hungry.

Shell fish - scallops - you can bake or throw on grill - spray with pam first if throwing on grill.  I sometimes put foil down and punch holes in the foil so the flame can get to it but I don't have to worry about them falling through or wrap in foil (spray foil w/pam first).  You can also do scallop kabobs puting cherry or grape tomatos and sweet green or red pepper in between. 

 

Date Posted: 7/18/2009 12:06 PM ET
Member Since: 7/15/2008
Posts: 798
Back To Top

This is a Paula Deen recipe, and while she does like to pile on the butter, you can always cut back on the amount and substitute something healthier than butter. I have no idea what Silly Salt is, so I substitute Jane's Crazy Mixup Salt. This is my new "go to" fish recipe for weeknights. Super simple!

http://recipes.pauladeen.com/index.php/recipes/view/bobbys_baked_tilapia/

 

 

Date Posted: 7/18/2009 3:51 PM ET
Member Since: 4/25/2008
Posts: 428
Back To Top

Connie, thanks for the link. Some of those methods look interesting. I'll probably try at least one of them next week. By the way, I figured out why the link wasn't working. It's the "W" in ways. On the link, the "W" is lower cased. It's only upper cased on the description. On some servers (most notably Apache), capitalization is important.

Jubead, I'll probably try more types of fish and seafood eventually, but I'm constrained by my locale. The only supermarkets near me are very small and their seafood selection leaves much to be desired. I can get catfish, shrimp and crawfish regularly. Everything else is hit or miss.

Virginia, I looked it up. Silly Salt is a mix of salt, onion, garlic, lemon, mustard and other seasonings and is produced under the Paula Deen label. The recipe looks to be a good baked fish recipe.

 

Date Posted: 7/19/2009 1:55 PM ET
Member Since: 2/25/2007
Posts: 13,991
Back To Top

 

We eat lots and lots of fish, and almost no red meat, for many reasons.. The big thing in cooking is that fish cooks REALLY fast---and an overdone fish is not fit to eat. A regular filet takes just a few minutes, depending on thickness. YOu can stick it in the oven at 350 or so, and that's all it takes---or find some marinades you like and use those first.

As for sides---nothing special about accompanying fish, any veggie or grain that you like works just fine.

Catfish is one of the best fish you can get these days.

Don't overlook frozen; new techniques ensure that most frozen fish is just as good as, and in many cases, much better, than a "fresh" fish (they're all frozen on the catch boat anyway, or for shipment--unless you're a super high-end restaurant in NYC that pays for overnight shipping) ) sitting in the display case for days.Most grocery stores , Wal-Marts etc., carry their own brand of frozen fish, and most are very good. Not the coated or prepared stuff in a box; the "plastic" bags now in use, with just plain fish filets,  are MUCH better.

You might check your library for fish cookbooks; there are zillions, and general cookbooks always have a fish section. Also the recipe sites on the web. Without knowing more about your taste I hesitate to be more specific. But honestly, there are whole books devoted to nothing but different ways to prepare fish.



Last Edited on: 7/19/09 2:03 PM ET - Total times edited: 1
Date Posted: 7/19/2009 4:48 PM ET
Member Since: 4/25/2008
Posts: 428
Back To Top

Actually Betty, I don't know my taste either. At least not with fish. I've had too little of a selection over the years.

Oh, I can get fish very fresh though. The area where I live is riddled with small lakes. Most of them have been stocked with catfish. Every so often, someone shows up with a truck full of catfish and sells them on the side of the road. It's probably good stuff, but I just can't get used to the idea of eating something that I bought off the back of a truck.

Date Posted: 7/22/2009 6:59 PM ET
Member Since: 7/23/2005
Posts: 7,302
Back To Top

I loooooooove catfish. 

We like to blacken it with a blackening seasoning (usually Zatarains) and throw it in a cast iron skillet or grill it in a fish basket. We've also grilled it using just some regular spices:  onion and garlic powder, black pepper, cayenne pepper, etc  We normally have rice (white, jasmine or basmati), a vegetable and cold sliced tomatoes in the summer with fish. 

I love a baked sweet potato drizzled with some fake squirty butter and a little no fat caramel ice cream topping with fish, too. Or red beans & rice, or spicy black beens.

I found this at allrecipes.com (lots of catfish recipes there) and haven't tried it yet, but it's on my 'yummyliciosness to try' list.

CREOLE MEXICAN CATFISH

  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 (4 ounce) fillets catfish
  • 1/4 cup margarine, melted
  • 1 (10 ounce) can diced tomatoes with green chile peppers, partially drained

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. In a medium bowl, mix the cayenne pepper, garlic powder, dill weed, thyme, salt, and pepper.
  3. Brush catfish fillets with the margarine, and dip into the spice mixture to coat.
  4. Arrange catfish fillets in the prepared baking dish, and bake 30 minutes in the preheated oven. Top with the partially drained diced tomatoes with green chile peppers, and continue baking 10 minutes, until fish is easily flaked with a fork.