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Old 03-17-2008, 11:18 AM   #11
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I hate to be contrary but I am not a big fan of Talapia. I find it has poor textue and little taste. It is healthful and easy to find but in my experience a cod flounder or sole will hold up better when you cook it.

If you want to explore fish more I owuld go towards some of the steaks like Tuna or Swordfish as they are flavorful and meaty but should not taste strongly fishy and you can grill and eat them much like you would a steak

If you want milder:

I have had some amazing sea bass just baked in parchment flaky white and tasteful but not "fishy"

Salmon is very fatty and therefor harder to ruin than most you can bake it broil it or grill it.

IMHO the best results with fish come from 2 things:

First and foremeost a quality product. The fresher the better. It should NOT smell fishy or look discolored or be slimy. I have had much better results in general with fresh fish from a fishmarket than I have with frozen pre packaged fish but this can be good sometimes.

Secondly once you start with a quality piece if fish IMHO the best preperation is keep it simple.. a litte olive oil garlic S&P can go a long way. Bake in foil or parchment, grill, or simply sear. Just dont over cook it and you will have good results.
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Old 03-17-2008, 11:20 AM   #12
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Originally Posted by jabbur View Post
I am not a big fan of fish but would like to learn how to cook it at home. Right now our main fish is Gorton's! I don't know the first thing about buying it. I received some fish frozen from a friend's fishing trip but don't know what kind it is. We liked it but I don't know how to get more. I don't like strong flavored fish. Any suggestions on what kind to buy and how to tell if it is good?
I'm partial to salmon. There are several ways to cook/prep at home other than crumb coating and frying in oil, i.e. grilled, pan-fried, steamed, poached, roasted/baked & use minimal seasonings like lemon or lime juice & dill. If your not a fish fan, buy a small pkg in the fish section of your market, check the expiration date & let your nose be your guide. If you don't care for a strong 'fish' taste, incorporate the salmon into a pasta dish, salad, pizza etc. Here are just a few ideas:

Cooking : Salmon : Salmon Recipes : Food Network
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Old 03-17-2008, 11:43 AM   #13
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Tilapia would be my first suggestion. You can try catfish, mahi mahi, cod, striped bass, grouper, red snapper. All these are mild flavored fish.
Try a seafood market in your area. They are generally very helpful, and would have more information than people manning the seafood counter in grocery store.
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Old 03-17-2008, 12:07 PM   #14
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Thanks to all of your replies. I think I will try a local seafood market near my house. I had steered away from it for a while because I assumed it would be expensive. Now that I am just cooking for two, I can be more selective. I'm going to be out and about tomorrow (got homework today that I obiously am putting off!) and will stop in there and pick up a good piece of fish to try tomorrow night. Thanks again. I'll let you know what I got and how it turned out.
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Old 03-17-2008, 12:54 PM   #15
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Here's another tilapia recipe I posted a while back: Need A way to make Fish Fillet

Good luck
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Old 03-17-2008, 12:57 PM   #16
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A chef on Colameco's show recommended a mild white fish like flounder to start off with. Won't stink up the house, but ask your fishery what is fresh. Cook in a pan with olive oil/butter, thyme, white wine salt and pepper, lemon juice. Remove from pan and whisk in another tablespoon of butter to make a sauce.
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Old 03-17-2008, 01:03 PM   #17
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Just a quick side note: I watched a bunch of those shows I recorded on my DVR yesterday. Alot of chefs and Mike Colameco say it's the quality and freshness of the ingredients more than the recipe itself. Make the main ingredient shine by enhancing it's flavor, not covering it up.
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Old 03-17-2008, 01:11 PM   #18
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I'll also chime in that I'm also not a Tilapia fan. Not because of the flavor, but because - except for U.S.-raised catfish - I'm just not a fan of farmed fish. Way too many adverse environmental concerns for my taste.

Most of the Tilapia - whether whole or filets - that you see in stores is imported (usually from China &/or Thailand), & the conditions under which they're raised are fairly hair-raising as far as filth, antibiotics, & chemicals are concerned. As far as U.S.-raised Tilapia, my only exposure to it has been in Asian-specialty markets where it's available live from fishtanks. Seeing those large fish swimming around in small tanks of murky water filled with their own feces just put me off wanting to see it on my dinnerplate.
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Old 03-17-2008, 01:21 PM   #19
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A chef on Colameco's show recommended a mild white fish like flounder to start off with.
Who? lol. Sounds like a Fellini flick. Snapper, trout, monk are a few other faves. Never tried Talapia. Wouldn't be my choice. Maybe folks buy it cause it's inexpensive? If you are truly not a fish lover/fan, go with another dish, as you will kill a good piece of fish by breading and deep frying. Just my opinion.
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Old 03-17-2008, 01:24 PM   #20
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I heard the texture of Monk was comparable to a lobster tail?
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