A envie for your fish recipe

[lovemygirls]

I would like to start making some for dinners. Problem is I have no idea what type of to buy, how to season it or cook it. We really do not eat fried foods although if someone has a good recipe I would be willing to fry it.

I will send out 2 envies on 8/17 to a couple of the recipes that have been posted.

[shelleyf]

My husband makes catfish in the oven. We have to watch his cholesterol so fried food is a no-no except for once every few months. This is how he does it:
Several catfish fillets ( one per person)
1 fresh lemon sliced
New Orleans seasoning or Old Bay (we switch them up different times)
1 vidallia onion sliced up
salt
pepper
onion powder

Wash and put the fish in a baking pan (13x9x2), make sure it is sprayed with butter spray first on the bottom.
Sprinkle the pepper, and onion powder all over the fish, turn over and sprinkle again. Then the New Orleans seasoning or Old bay on both sides generously with this though depending on if you want it spicy or not.
Put the sliced onion pieces all over the fish.
Take the lemon slices and squeeze all over the fish and then put in the pan on top of the fish.
Bake at 350 degrees for about 30 minutes until fish flakes and doesn't seem ruberish. Sometimes it takes longer and sometimes less, so check after 20 minutes. It depends on how thick the fish was cut from the store.

We don't make this that often unless we get it on sale because it is pricy sometimes. It is great for those watching their cholesterol the Dr. said. My husband now has perfect cholesterol but we still watch it so it doesn't get bad again.

[blossomed]

George Foreman Grill!!!!

We eat fish just about every Monday and I usually just pick whatever is on sale at the grocery that week, use a Fish Rub spice on it, and grill on the GF for about 5-8 minutes and done! White fish (cod, tiliapia is the easiest),

Tuna steaks are fun they can be a tad rare in the center and season with some citrus or Ken's marinade

Salmon is my favorite and does not need much extra,

This week's recipe was salt pepper and paprika on Cod topped with parmesan cheese, a sliced tomoto, some chopped onion and lemon juice from half a lemon. It was sooo good.

[babygi9538]

This great recipe is for Herb & Lemon Butter Tilapia.

Ingredients
6 Tilapia filets (cleaned and patted dry)
¼ cup butter (melted)
½ teaspoon basil
½ teaspoon chopped rosemary
½ teaspoon salt
2 tablespoons lemon juice

Preparation
Preheat your oven to 350 degrees. Grease a shallow baking dish, and place fish filets on the bottom. In a bowl, mix all your herbs, butter and lemon juice. Pour over the top of your fish and cover with foil. Bake for about 20-25 minutes. Serve over rice, pasta, or alone with some sides. Delicious!

[artsykindofmom]

Catfish Cakes
Ingredients

1 pound catfish fillets
1 medium onion, chopped
1 teaspoon prepared yellow mustard
1 tablespoon creamy salad dressing (e.g. Miracle Whip)
1/2 teaspoon Old Bay Seasoning TM, or to taste
2 1/2 cups coarsely crushed buttery round crackers
1 egg
1 cup vegetable oil (for frying)
Directions

Place catfish in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, salad dressing, Old Bay™, cracker crumbs and egg. Mix until evenly blended.
Heat oil in a large heavy skillet over medium-high heat. Form the fish mixture into patties, and fry in the hot oil. Drain on paper towels, and serve hot.This is a good one .

[MsSweetCheeks]

I like to buy salmon and marinade it in Teryaki sauce. KC Masterpiece and Lawry's has a good Teryaki marinade. Let it marinade a good 24 hours and then I just put it in the skillet and let it cook. Real easy and it tastes so good.

[lovemygirls]

Thank you all for the recipes so far. Keep them coming

[neodymm]

We love to make salmon pouches. You can do this individually or with a whole piece. Indiviual works great for us since everyone can customize for their own tastes. Basically, you put a piece of salmon on a piece of aluminum foil. Size of the salmon would depend on who is eating it, if you are doing it individually. I always have various spices on hand, so we line them up and then season with all sorts of stuff. DD like hers with dill, Greek seasoning or salmon rub, and sesame seeds. DH and I use variations of the following, depending on our palates for the night: wasabi, ginger, salmon rub, dill, basil, lemon pepper, lime chipotle, etc. Basically,the sky is the limit here and each person can experiment with favors they like. Each pouch needs a liquid for moisture, I've poured in a little of things like soy sauce, teriyaki sauce, fresh orange or apple juice, various bottled marinades, etc. We've never had a problem with over seasoning and I've mixed all sorts of stuff. Now, just salmon does not make a meal, so time to throw in some fresh fruits or veggies...we use whatever we have on hand: mushrooms, peppers, mandarin oranges, cranberries, zucchini, squash, green beans, apples, broccoli, peaches, mango, avocado, you name...its probably been there! I usually drizzle a little extra virgin olive oil on top of all ingredients, too.

Forgot to mention, you want to make sure the aluminum is large enough to wrap loosely around all the ingredients. I usually roll the top and fold the sides to make a lose pouch, sort of tented, for it to cook inside. These can go in the oven or on the grill we even make them in the convection toaster oven! Oven is usually set around 375 and then cooked for about 25 - 35 minutes. Not an exact science since it depends on the thickness and size of the salmon. They are easy enough to check and make sure the salmon is flaking nicely, not over cooked, but not under cooked. I usually buy salmon with the skin on and the skin will sorta stick to the foil, then you can just lift the salmon off the foil, the skin will separate fairly nicely. All of this usually goes on a bed of couscous or rice I cook while it is in the oven. Also great with fresh bread! You can top after its cooked with fresh salsa, too. Or, my DD's favorite topping is capers.

It's really a simple meal, hardly any cleanup, and can be customized to any tastes. We've also added fresh peeled shrimp and scallops to the pouches. Let your culinary imagination go...salmon is such a versatile fish and great for you! My daughter would eat this every night if she could! Just wish we could get truly fresh salmon here in Florida!

Bon appetit!

[lovemygirls]

Come on all you awesome fish cookers. Share your recipe with me

[lovemygirls]

Here are the two winners Sending PM to you both. Thank you all for the time and effort in helping me with this.

This great recipe is for Herb & Lemon Butter Tilapia.

Ingredients
6 Tilapia filets (cleaned and patted dry)
¼ cup butter (melted)
½ teaspoon basil
½ teaspoon chopped rosemary
½ teaspoon salt
2 tablespoons lemon juice

Preparation
Preheat your oven to 350 degrees. Grease a shallow baking dish, and place fish filets on the bottom. In a bowl, mix all your herbs, butter and lemon juice. Pour over the top of your fish and cover with foil. Bake for about 20-25 minutes. Serve over rice, pasta, or alone with some sides. Delicious!

We love to make salmon pouches. You can do this individually or with a whole piece. Indiviual works great for us since everyone can customize for their own tastes. Basically, you put a piece of salmon on a piece of aluminum foil. Size of the salmon would depend on who is eating it, if you are doing it individually. I always have various spices on hand, so we line them up and then season with all sorts of stuff. DD like hers with dill, Greek seasoning or salmon rub, and sesame seeds. DH and I use variations of the following, depending on our palates for the night: wasabi, ginger, salmon rub, dill, basil, lemon pepper, lime chipotle, etc. Basically,the sky is the limit here and each person can experiment with favors they like. Each pouch needs a liquid for moisture, I've poured in a little of things like soy sauce, teriyaki sauce, fresh orange or apple juice, various bottled marinades, etc. We've never had a problem with over seasoning and I've mixed all sorts of stuff. Now, just salmon does not make a meal, so time to throw in some fresh fruits or veggies...we use whatever we have on hand: mushrooms, peppers, mandarin oranges, cranberries, zucchini, squash, green beans, apples, broccoli, peaches, mango, avocado, you name...its probably been there! I usually drizzle a little extra virgin olive oil on top of all ingredients, too.

Forgot to mention, you want to make sure the aluminum is large enough to wrap loosely around all the ingredients. I usually roll the top and fold the sides to make a lose pouch, sort of tented, for it to cook inside. These can go in the oven or on the grill we even make them in the convection toaster oven! Oven is usually set around 375 and then cooked for about 25 - 35 minutes. Not an exact science since it depends on the thickness and size of the salmon. They are easy enough to check and make sure the salmon is flaking nicely, not over cooked, but not under cooked. I usually buy salmon with the skin on and the skin will sorta stick to the foil, then you can just lift the salmon off the foil, the skin will separate fairly nicely. All of this usually goes on a bed of couscous or rice I cook while it is in the oven. Also great with fresh bread! You can top after its cooked with fresh salsa, too. Or, my DD's favorite topping is capers.

It's really a simple meal, hardly any cleanup, and can be customized to any tastes. We've also added fresh peeled shrimp and scallops to the pouches. Let your culinary imagination go...salmon is such a versatile fish and great for you! My daughter would eat this every night if she could! Just wish we could get truly fresh salmon here in Florida!

Bon appetit!