Any Ideas?

[Tasiana]

I have changed my diet considerably over the course of the past 4 months. Including in that is to eat more lean meats and fish. Anyone have any fav fish recipes? Particularly some easy ones. :mrgreen: I really enjoy tilapia, orange roughy, cod...anything mild. Salmon sometimes tastes too fishy to me.

[DinbinFanfoom]

I eat fish once every two weeks or so, just never think to... I'm primarily a chicken breast and beef kinda guy. I make a lot of "kitchen sink" stir-fries with cubed chicken, any veggies I can find (peppers, shrooms, onions, carrots, etc) and some kind of spicy sauce to toss it in.

[Charinida]

Cerviche is good, when done properly... Great when it is hot outside, and you want something cold to eat... Helps to have some Coronas... Or Dos Equus, or your favorite brew handy... Just in case... :lowlol:

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TROUT CERVICHE

1 legal sized trout
8 plum tomatoes
1green pepper
1 onion
1 or 2 small hot peppers (or as much "hot" as you like)
juice of 2 or 3 limes
2-3 tbsp olive oil
fresh cilantro
salt & pepper to taste

a bag of flour tortilla chips


Day One
Filet the trout and cut into thumbnail size bits. Take the juice of one lime and marinate the trouts bits in the juice and refrigerate for about 24 hours. Stir a couple of times to make sure all the fish is marinated.

DayTwo
Cut, seed and chop the tomatoes into little pieces as well as the green pepper, onion and hot pepper. Mix all together in a bowl, add the juice of the other lime(s) and the olive oil, salt and pepper and as much chopped fresh cilantro as you like - at least a couple of tablespoons. Drain the trout and add to the tomato mixture.

Refrigerate until ready for use.

Serve with flour tortilla chips.

This is also very good with guacamole and homemade quesadillas.

***

Shrimp Cerviche

½ Pound Shrimp or Prawns - peeled and deveined



1-2 Limes


2 Tablespoons each finely chopped:

Cilantro
Onion
Tomatoes
Cucumber

1 Teaspoon sea salt


1 Teaspoon Worcestershire sauce, or to taste


1 Teaspoon Soya sauce, or to taste
Few drops picante sauce or hot sauce

Cut shrimp or prawns into bite-sized pieces and place in a bowl. Cover with juice of limes and marinate approximately 3 hours. Remove from marinade with a little of the lime juice and place in a larger bowl. Add the rest of the ingredients and stir gently.

Serve garnished with additional lime slices.

***

Canned Tuna Cerviche
This recipe is close to what I had in Costa Rica. Not many ingredients... so experiment! The following makes quite a bit. It can easily be cut in half.

4 Tomatoes
4 Limes
2 cans tuna (the "normal" size, not the real big ones)
The leaves of 1/3 a bunch of cilantro
1 tsp kosher salt (to start)
Pepper to taste

Prepare the tomatoes. For less of a "tomatoe juice" flavor, use Roma tomatoes. You can also dice them, salt them, and then place them in a collander and let them sit for a little while. This will drain some of the juice (I always do this for Brushette).

Put tomatoes in a bowl, drain tuna and combine with tomates. Squeeze lime juice on to the mixture. Chop the cilantro and add salt and pepper to taste.

You can serve this on bread, but in Costa Rica we ate it on Saltine crackers.

Is much faster than "normal" cerviche, which is usually made with raw fish. You don't have to wait for it to "cure" and you don't have to be worried about the fish being raw.

[Aananla]

Try swordfish steaks, grilled with lemon garlic butter. I'm not much of a fish eater, but this is very not bad. ;)

Orange Roughy is good.

Salmon is ok, though I prefer smoked. It's "dryer." I can't even look at juicy fish. :roll:

Dolphin (the fish, not the porpoise) is really good, also prepared with lemon garlic butter.

Actually, you could prepare an old boot with lemon garlic butter and I'd be tempted to give it a lick. :lowlol:

[kullen]

I'm a huge fan of lemon pepper fish. Any white fish will work. You can buy lemmon pepper seasoning, or make a marinade with lemon juice and cracked pepper.

you can fix it breadless, or breaded by dipping the filets in egg whites and add bread crumbs seasoned with lemon pepper. And a squeze of lemmon on them for good measure.

I also do the same with chicken using orange juice and pepper.

[Serani]

My favorite fish recipe is awesome in a camp fire, but works great in the oven, as well. I take a nice fillet (I've used salmon and cod), dot it with butter (I'm usually more generous than is needed), sprinkle garlic powder, a bit of oregano, fresh ground pepper and thyme. Around the outside of the fillet, I usually put sliced zucchini, squash, quartered red potatos and sliced onion. Broccoli and baby carrots work well, too. I put this on a piece of foil, cover it with anothe piece of foil and fold the edges over a few times. Bake at about 350 for about 30 minutes (or until the veggies are tender). If you do this at camp, just leave it on the grate over the campfire (on the edge of the fire) or in the coals after the fire has burned down, again until the veggies are tender.

Also, if you like chicken. Take a few pieces of boneless chicken breast (with the fat trimmed). 2 tablespoons of olive oil, 3 tablespoons of red wine vinegar and a packet of ranch dressing mix (I use the store brand, doesn't really matter). Toss 'em all in a gallon-size ziploc baggie, shake it up and let it marinade, anywhere from a couple hours to overnight (raw chicken really shouldn't sit longer than that). Wrap 'em in little foil pouches (or stick 'em in a baking dish if dirty dishes don't scare you) and bake at 350 until no longer pink or juices run clear. It's really good with a light rice pilaf and broccoli or other green veggie.

[kullen]

My favorite fish recipe is awesome in a camp fire, but works great in the oven, as well. I take a nice fillet (I've used salmon and cod), dot it with butter (I'm usually more generous than is needed), sprinkle garlic powder, a bit of oregano, fresh ground pepper and thyme. Around the outside of the fillet, I usually put sliced zucchini, squash, quartered red potatos and sliced onion. Broccoli and baby carrots work well, too. I put this on a piece of foil, cover it with anothe piece of foil and fold the edges over a few times. Bake at about 350 for about 30 minutes (or until the veggies are tender). If you do this at camp, just leave it on the grate over the campfire (on the edge of the fire) or in the coals after the fire has burned down, again until the veggies are tender.

Also, if you like chicken. Take a few pieces of boneless chicken breast (with the fat trimmed). 2 tablespoons of olive oil, 3 tablespoons of red wine vinegar and a packet of ranch dressing mix (I use the store brand, doesn't really matter). Toss 'em all in a gallon-size ziploc baggie, shake it up and let it marinade, anywhere from a couple hours to overnight (raw chicken really shouldn't sit longer than that). Wrap 'em in little foil pouches (or stick 'em in a baking dish if dirty dishes don't scare you) and bake at 350 until no longer pink or juices run clear. It's really good with a light rice pilaf and broccoli or other green veggie.

Mmmmm both of those sound delicious. :D

[Tasiana]

:smile: Thanks for all the wonderful ideas! That helps a lot! :smile:

[Charinida]

Ooooh I remember doing fish by the campfire like that... Catfish or trout mostly at the time when I was younger... But... Gods... camp cooking always tasted good...