Question:
I am in dire need of fish recipes?

I GO TO MY DOCTOR TOMORROW MORNING. I AM 3 1/2 WEEKS POST OP AND HAVE LOST 40 POUNDS AS OF YESTERDAY. MY DOCTOR WILL PUT ME ON ANY FOOD THAT I CAN TOLERATE, AND I AM SURE I NEED PROTIEN. I KNOW FISH HAS ALOT OF PROTIEN, AND I AM IN NEED OF SOME FISH RECIPIES. I AM NOT A BIG FISH EATER, EXCEPT FOR SHRIMP AND LOBSTER, AND DON'T LIKE THE "FISHY TASTE". I KNOW YOU ALL HAVE SOME RECIPIES FOR ME. WHAT ELSE BESIDES FISH CAN I GET ALOT OF PROTIEN FROM? HELP, PLEASE...AND THANKS TO EVERYONE!!!!    — PETIE B. (posted on January 7, 2002)

January 7, 2002
Go to Victoria Bowen's profile page and there is a link to her web site. She has a lot of good recipes for fish as well as other things. I do not like the "fishy" taste either and have found Chilean sea bass (expensive), Norwegian Cod, and catfish to be pretty tasty, not many bones, and moist.
   — Karen B.

January 7, 2002
petie...i use some olive oil, garlic powder, a little salt & throw my shrimps all into a skillet. after the shrimps r cooked i scoop them out with a slotted spoon onto paper towels to drain them a little bit. mmmmmmmmmmmmmmmmm. if u r preparing for someone else to eat also u can boil up some pasta & use the oil mixture on the pasta instead of the same old spaghetti sauce!
   — sheryl titone

January 7, 2002
You might also want to try some packaged frozen fish. I always keep the Gorton's brand of frozen grilled salmon and fish fillets in my freezer, they come in several flavors like lemon or garlic butter. I also don't like much seafood other than shrimp but this brand is really good.
   — Rachel M.

January 7, 2002
My doctor recommended me buying fish stixs from the grocery store and baking them as directed, then removing the breading and eating only the fish. The breading helps keep the fish moist. Make sure you buy the whole fish and not the stix made from pieces. Also, Hormel makes a 99% fat free, Turkey Chili that is 24 grams of protein in a serving and it has gone down very well for me and is pretty tasty and works really well for a quick meal when you are in a hurry. I like to wrap Orange Roughie in foil, after sprinkling with lemon seasoning, and bake it at 350 degree for about 15 minutes (the time depends on how large a piece of fish you are baking, so you may have to play with the time slightly. Wrapping the fish steams cooks it and keeps it moist. A nice side dish with the fish is a spinache souffle. Spinache has lots of iron in it and the souffle is made with egg, so there is some more protein. I cheat though, and buy Stouffers brand frozen Spinache Souffle. Bon Apetite!
   — Susan M.

January 7, 2002
Tilepia (sp) very mild. Walmart sales it in bags with about 5 filets in it.Can be taken out 1 at a time. I spray it with Pam a lil seasoning salt or Everglades, paprika and bake or broil. Can be "fried" in a lil Pam but falls apart easy. Cooks fast.
   — Marie A.

January 7, 2002
This is wonderful! Pan fry fish filets in fat free mayo with lemon pepper seasoning! Out of this world!
   — elifritz

January 7, 2002
Fish should never be overcooked! That's what makes it taste "fishy"! Any firm white-fleshed filet of fish can be made delicious. Broiled with onions and lemon juice - yum! Baked with onions and tomato and green pepper slices - yum! simmered in buttermilk - yum! topped with flavored breadcrumbs - yum! Other sources of protein - plain chicken, eggs, cheese, chickpeas, kidney beans, pork loin (very lean!), pot roast, meatloaf, etc., etc. I eat eggbeaters(R) a couple of times a week, even though I can't eat more than 1/2 of a container's worth at a time. Egg white omelet is almost pure protein (all the fat is in the yolk). Use common sense and have fun with your choices - and always, keep smilin', Margie B
   — Marjorie B.

January 7, 2002
For great recipes go to www.allrecipes.com All of their recipes are rated by users, you can read the reviews and they have tons of recipes. I love the site, I use it all the time. From the menu choose 'main dish', then 'meat and seafood', you will have recipes galore. Enjoy!
   — Cheri M.

January 7, 2002
I don't like fishy tasting fish either. I buy only fresh fish and ask the guy at the counter what he has that doesn't taste fishy. They should know if you shop at a store with a real seafood counter. I know that grouper and monkfish have a real meaty consistency and don't taste fishy but I can't get those here :( I think the last time the guy gave me orange roughy and it was good. Just make sure the fish is really fresh and hasn't been frozen. That will give you the best taste. And it doesn't take long to cook fish, just a couple of minutes per side for a regular filet, a little longer for steaks. The suggestion to put mayo and lemon pepper sounds like a winner to me . . . mayo makes a kind of puffy "crust" when it's cooked on fish that is really good. Also try thinly sliced deli meats and mild cheese. Those are moist and pretty easy to digest. Good luck and good eating!
   — ctyst

January 8, 2002
I don't like "fishy" fish, either. Cod is a good fish, as is orange roughy. If you soak any variety of fish in milk prior to cooking (for about and hour) it will cut down or elimate the fishy taste. Here's a fish recipe my husband and I both enjoy - take any type of fish you desire (except salmon) and line a stovetop proof baking dish loosely with tin foil, making a sort of "basket". Put your fish, sliced onion, sliced lemon, and Italian seasoning (basil, sage, parsely, thyme, etc.), cracked black pepper and a dash of salt in the basket. I put a small dallop of butter or margarine on each filet, but you can use Pam if you prefer. Pour about a half inch or so of water on the OUTSIDE of the basket. Put the lid on and let the fish steam on the stovetop for about 20 minutes until done. HEAVENLY! I serve with lots of fresh lemon. Yum! Experiment with different spices and herbs and you'll be a fish expert in no time! Good luck!
   — Jenper

January 8, 2002
If there's a Trader Joe's near you, get the individually quick frozen calimari steaks. Cook the portion you need in a little olive oil & garlic, salt & pepper (& italian seasonings) to taste. Should be golden brown on both sides. Totally yummy & not fishy! Also good cut into strips for a snack or on lettuce for a salad.
   — Lori_B

March 23, 2002
Go to, Meals.com I use this site for my recipes needs. Its a great site no matter how one eats. I am a chef so I refer to often for my special need residents.
   — Linda Habay

April 10, 2002
Please try Halibut as it adapts to any recipe easily because of few bones and is nice and moist along with swordfish. Easy and fast way to fix is poaching in water that you have added some chicken boullion to taste and then eating with fresh lemon or home made tartar sauce made with light miracle whip,pickle relish,minced onion and some flavor of your choice vinegar..yum! Baked in parchment paper and even canned pizza sauce added for extra zest..have fun with your taste buds now.
   — Gail T.

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