What is your go to recipe for fish?

[applegrove]

I'm thinking of doing cod in the oven. 12 minutes. Lemon, butter and garlic. Am I missing anything.

[olddots]

1. I've been watching all the cooking shows and I'm more confused

sometimes the cod can get hard on the outside and they do some magic thing to it before they broil it.

[cliffordu]

2. The only thing you're missing is

the invite so's I can have some dinnah.....

[applegrove]

3. Any time clifford.

[cliffordu]

5. And you, too, my friend!!!

[OriginalGeek]

4. My go to

is go to the sushi place or Long John Silver's.


Yeah I'm not a real fish sophisticate.


My wife used to make fish sticks every once in a while but I guess she got bored with them as I haven't seen that for dinner in a long time.

[Demo_Chris]

6. Long John Silver

[Paulie]

7. Can opener, mayo and a can of tuna

Make sure to squeeze the water out of the tuna before adding the mayo. 2 minutes, done.

[JustABozoOnThisBus]

30. Mayo? This is getting dangerously close to "cooking". nt

[Paulie]

35. It is! The can went though a sterilization so that's precooked

Mayo likely pasteurized.

[femmocrat]

8. I like to bake fish in a "packet" of foil...

Add some julienned carrots, sliced onion and tomatoes, peppers if you like them.... whatever you like is fine.
Put a pat of butter on top and sprinkle with fresh dill (I grow herbs).

I forget the time and temp, but it doesn't take long, maybe 20 min at 400? or something like that.
.

[In_The_Wind]

9. Your fish sounds perfect. May I suggest a chilled bottle of Riesling or Risenta.

If you enjoy a bit of wine with your supper.

[panader0]

10. Catch trout in mountain stream

Build a fire. Wrap the gutted trout, whole in foil with sliced potatoes and onions. put package on coals. Turn a few times.
Open and eat. All of the bones will come out in one pull. Food always seems to taste better in the woods.

[surrealAmerican]

11. I either grill it, or saute.

It may be just my preference or skill set, but I find it way too likely that I will overcook the fish if I bake or broil it.

[Xyzse]

12. My go to fish recipe?

Usually a whole tilapia or something like that...

Slice about 3 times on the body at an angle.
Place salt and pepper.
Lay on plate.
Put just a wee bit of soy sauce
Ginger
Sesame Oil
Little bit of sugar
Spring onions

Steam...

That's it.
Takes about 2 minutes in preparation... around 15 minutes on the steamer.

[pinboy3niner]

13. Buttered bread crumbs make a nice, crunchy topping

Allow plenty of prep time. Those bread crumbs are small, and there are a lot of them. I thought I'd never get done buttering them all!

[dr.strangelove]

14. Butter, brown sugar, lemon juice, soy sauce, salt and pepper

I start with my fish, usually 2-4 halibut or salmon steaks. Let them sit in the air for the 3-5 minutes it takes to make the marinade. Then in a small sauce pan over low heat combine 2 tablespoons butter, 2 tablespoons brown sugar, 1 tablespoon lemon juice, 1 tablespoon soy sauce and 2 cloves of garlic pre-minced. I also add salt and pepper to my taste, usually two pinch of salt and 1/2 teaspoon of pepper. When that melts, I spread it on both sides of the fish, and save the remainder for the last minute or two on the grill. Fire up the grill, coat it with some olive oil or whatever non-stick method you prefer. Get it going nice and hot. Pop in the fish on medium heat. I usually do 5-7 minutes on each side, but the thickness of the steak or filet will impact this. Once it is cooked, I pop on more of my glaze/marinade, cook for 30 seconds on each side on low heat and serve. It is yummy. Enjoy your fish.

[Arugula Latte]

15. Here's something a bit different:

"Steam" a piece of white fish in an Asian style. Put the fish on a large piece of parchment paper, add any combo of sesame oil, soy sauce, rice wine vinegar, green onions, ginger, cilantro julienned carrots, julienned bell peppers, etc. Seal up packet. Cook at 400 for about 10 - 15 minutes, depending on thickness of fish.

Here's one version of an "official" recipe instead of my "wing it" way:

Serves 4

Ingredients

1 small head bok choy, thickly sliced, or 4 baby bok choy, ends trimmed
1 red bell pepper, thinly sliced lengthwise
4 6-ounce halibut fillets
1/2 teaspoon black pepper
3 scallions (white and green parts), thinly sliced on a diagonal
zest from 1/2 orange, cut into matchstick-size strips
3 tablespoons low-sodium soy sauce
1 1/2 teaspoons rice vinegar
1 1/2 teaspoons sesame oil
2 teaspoons grated gingerroot

Directions

1. Heat oven to 400° F. Tear off four 15-inch squares of parchment paper or aluminum foil and arrange on 2 baking sheets.

2. Divide the bok choy and bell pepper evenly among the squares, place the halibut fillets on top, sprinkle with black pepper, and top with the scallions and zest.

3. In a small bowl, combine the soy sauce, vinegar, oil, and ginger. Spoon the mixture evenly over the halibut.

4. Top each fillet with another square of parchment or foil and fold the edges over several times to seal. Bake for 15 minutes.

5. Transfer each packet to a plate. Serve with a knife to slit open the package. Be careful of the steam that will escape.

Tip

Upgrade this dish by adding creamy coconut rice. Cook 1 cup white rice according to the package directions but replace 1 cup of water with one 14-ounce can of coconut milk.

[GoneOffShore]

18. What you said!!!

[Xyzse]

23. Yep, the steaming part is what I usually do

I just generally place mine on a plate and see how it goes.
I don't add much afterwards other than cooking side dishes.

[smirkymonkey]

16. You are missing capers.

The lemon, butter & garlic are great! That is my preferred fish recipe (unless we get in to shellfish risottos), but the capers would really add something. Sounds great! Bon Appetit!

[GoneOffShore]

17. Salt, pepper.

Even though cod is a sea fish it's not naturally salty and so needs some salt to bring out the flavour.

[R B Garr]

19. I've been making a cilantro/lime/yogurt/jalapeno sauce lately

It looks sort of like the recipe below except I add jalapeno and usually some agave syrup to soften the tartness of the yogurt. I also thin it out with a couple tablespoons of milk or cream, but you don't really have to do that. It goes with a lot of different types of fish, which I usually just pan fry with some seasonings on hand and serve with the sauce. The sauce is great leftover with chicken tacos or something like that. I usually just google a cilantro/lime sauce when I want to make it and have just come up with my own hybrid that I like. Just put all the ingredients in the food processor and blend to the smoothness you like.

Cilantro Lime Greek Yogurt Sauce
1 cup Greek yogurt
3 Tbsp freshly squeezed lime juice (3 limes)
1 tsp ground cumin
1 whole freshly minced garlic clove
1 large bunch freshly chopped cilantro
salt and pepper to taste

[Incitatus]

20. baked salmon

lightly seasoned with salt/pepper/garlic and topped with a (real) maple syrup/soy sauce mix and crushed pine nuts.

[Taverner]

21. Dust the fish with flour beforehand?

Keeps the fish from drying out

[ohiosmith]

22. Cedar plank salmon.

[GoCubsGo]

24. Yum!

Great with just some salt and pepper, but also really good with McCormick's Smokey Maple seasoning sprinkled on it. It's good that way straight on the grill, too, especially if one uses lump charcoal. Makes it nice and smokey.

[ohiosmith]

25. Sometimes I cover the salmon with a layer of maple smoked bacon.

[Arugula Latte]

26. That's good. My husband grills it with lots of herbs and lemon slices all over it.

[Jokerman]

27. Raw, served on a bed of rice. n/t

[Moondog]

28. Legal Seafoods, a chain up in the Boston area

has a great recipe for baked scrod. They have an older, paperbacked cookbook that has been out for a number of years, that contains it. And I apparently have not yet unpacked that box.

But. You bring the cod / scrod to room temp, dredge them in mayonnaise (preferably homemade, but Hellmann's seems to work fine), coat them in butter crumbs made from squashed oyster crackers. Probably there's one or two other things in there, but that is basically it. Bake it. Eat it. I like it with a light Riesling, or something similar.

[Manifestor_of_Light]

33. I had a Legal Seafoods T shirt many decades ago!!!

I was dating a boy genius who was in graduate school at MIT in the 1970s. So I knew all about Mass Ave, NECCO factory, the Red Line, Harvard Square, etc. I've visited Boston three times, all in the 70s and 80s.

Had a T shirt with a smiling fish on a plate.
Caption: I GOT SCROD LAST NIGHT AT LEGAL SEAFOODS



Julia Child supposedly bought her fish there. I tried to eat at the restaurant once but the line was too long.

And I know exactly where Boylston Street is, where the bombs went off today. It's right next to Newbury Street.

[Moondog]

34. I've never seen the T shirt. Would have bought a few for some lady friends if I'd seen them.

Too bad you never ate there - the scrod is to die for. If you go back, make the trip; it's worth it. And the lines go pretty fast.

They also make a great stuffed mushroom appetizer - which I highly recommend.

Re the bombs, and the bombers -

[patricia92243]

29. Salt, pepper, roll in corn meal, and fry. n/t

[JustABozoOnThisBus]

31. Marinade in olive oil, white wine, and lemon juice

Then grill it.

I haven't tried it with cod. It works for trout, and for salmon.



I use the same method as Julia Child: a little wine for the fish, a little wine for the chef.

[Kali]

32. fresh parsley

depending on the fish, I do love to grill it over wood coals. salmon needs dill, in my opinion; fresh trout is good with onion, lemon, parsley, swordfish or mahi mahi are good plain. tilapia and other farmed fish like swai do better fried, but can be baked like your cod version.

that is about all I ever see in the local store. sometimes there is sole or cod or halibut.

[davsand]

36. "Blue Plate Special" fish

Mix together mayo, dill, minced onion (fresh or dried--have used both) and parsley. Lay fish out in greased baking pan and spread mayo mix over the top. Bake uncovered for 20-25 minutes, 425 degree oven. Baking time depends on how thick the fish is. Very moist fish, and will usually get past a picky kid's tastes.



Now, if you want to vary that, you can mix mayo, grated parm, garlic, and any other typically Italian herb, and spread that over the fish in a greased baking dish. I've even been known to throw in some spinach that has had the water pressed out of it. Same deal--bake uncovered 20 minutes or so (maybe longer if your fish is a thick cut) 425 degree oven.


We eat a fair amount of fish and both the above recipes work on just about any fish you can find. Usually I use that on some kind of mild white fish, but it will even work on salmon. I love salmon and sometimes do it with a sweet spicy dry rub of brown sugar, sea salt, cumin, chili powder, garlic powder, and onion powder.

Happy eating!!


Laura