Fish ideas?

[Eselte]

I posted this in the induction thread because I am still in induction. I did a search here on fish... but couldn't really find enough broad answers. Just a quick question to anyone that is willing to answer...

Do you have any quick ideas for fish?? (not tunafish, but FISH FISH)... I've been doing great on induction but want to increase my consumption of fish and just wondered if anyone had any "secrets" or "induction friendly" ideas on how I can prepare/decorate it. LOL

Thanks in advance for any replies.

[Elizellen]

Good for you for deciding to eat more fish

I just lay the fish on baking foil and top it with a knob of butter and maybe some herbs then wrap it tightly to seal it then ovenbake it.

[Einy]

Eselte,

We are blessed here in the US with a wide varaiety of fish types that you can chose from. Here is a list of some of my favorites that you can look for in your local supermarket. The smaller the fish the safer it is (with all media coverage about mercury, etc)

- Salmon (one of the best sources of calcium and one of my favorite)
- Talapia (Great taste, has some carbs ~4carbs/1lbs cooked)
- Flounder
- Trout
- Crab (Golden, Blue, etc)
- Mackerel (another one of my best, but very difficult to find because of overfishing in the gulf of Mexico which I think where it originally grow)
- Shrimp (little high in Cholesterol, but yummy.. I love it)

With fish, I usually stuff the inside (or just marinate it in case of boneless filets) with some salt, paper, cilantro, garlic and parsley. Just count the cars for everything you stuff in there. Sprinkle olive oil along with a wedge of lemon (or few wedges depending on the fish size and the serving carb count)to the fish before cooking. Would be best if you little settle in your fredge for 24 hours before cooking for the fish to absorb the marination and the flavor. You can also add some fish herbs to your marination. Just make sure the herbs do not have high carb intake and induction friendly. You will find plenty of these herbs in your local store.

Then, I wrap it with cooking foil tightly and bake it in the oven.

As for as shrimp and crab. It is a little bit different. I love these in a creamy soup, I do that with sour cream. I don't do the soup myself, my wife is a master chef in this. Will ask her.. but OMG how yummy it is.

Hope this helps.

[jimmyolsenblues]

i am a big fan of talapia on a pan, some butter or oil.
its really easy, i cover it . low heat its great.

[kellyf48]

On the grill with butter.

[Eselte]

Thanks a lot for the replies thus far. Anyone else is welcome to add more! The more the merrier. I've gotten a lot of great ideas from this site, and I figure the more variety I have, the less of a chance I'll have of cheating. Thanks again.

[Chicklady]

Mix the herbs and spices of your choice with a little flaxseed. Dip a filet of (I like monkfish) in olive oil and coat with spice mix. Oven fry at 350, length of time determined by thickness of fish. i like to do this on the new nonstick foil so I can flip it over half way through and "crust" both sides.....then just trash my "pan" When I do this with monkfish, I usually serve it with lemon butter for dipping. Cod or haddock gets tartar sauce(mt Olive makes a great sugar free relish) tuna, swordfish, halibut and such firmer more flavorful fish get a chili mayo (make your own chili oil by heating pepper flakes in olive oil; refrig a few days to set flavor)

[IrishIrish]

I have haddock or cod at least three times a week, baked or broiled. Sometimes I just put some onion and drizzled butter and sprinkle some dill and bake it. Sometimes I put a little crabmeant and spinach on it and bake it. It is fairly versatile.